Nourishing Tradition: The Art of Organ Meats

This chapter explores the 'nose to tail' eating philosophy, emphasizing the nutritional significance of organ meats, particularly in indigenous cultures. Through personal anecdotes and cultural insights, it discusses the overlooked value of cuts like liver and gizzards, while contrasting beliefs about organ consumption across various societies. The conversation blends humor and ethics around modern food practices, providing a comprehensive view of how organ meats can nourish both body and heritage.