Organ Meats: An Overlooked Key to Vitality

Organ meats may not be fashionable in today’s kitchens, but for centuries they were considered the most prized and nourishing foods. From liver and heart to kidney and tongue, these “forgotten superfoods” are packed with vitamins, minerals, and unique compounds that fuel energy, fertility, and resilience.

In this Wondrous Roots Live presentation, Rebecca explores:

Why organ meats are nature’s most nutrient-dense foods

Insights from Dr. Weston A. Price on traditional diets and vitality

The synergy of eating “nose-to-tail” (muscle meat, organs, bones, and connective tissue)

The truth about the “toxin storage” myth in liver

How to enjoy organ meats today — from pâté and stews to on-the-go options like liverwurst, jerky sticks, and desiccated supplements

Global traditions that celebrate offal as everyday nourishment

If you’ve ever wondered whether organ meats are worth eating — or how to make them palatable and practical in modern life — this session will give you the knowledge and confidence to bring them back to your table.

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