Having nutrient-dense food on her family’s weekly menu allows Janine Farzin to relax about special treats that her kids get to enjoy from time to time.
That nutrient-dense food is animal organs, sometimes referred to as “offal.” Ms. Farzin first read about organ meat in “Nutrition and Physical Degeneration,” by Weston A. Price 12 years ago—it made her turn away from a mostly plant-based diet and become an expert in preparing liver and other oft-discarded animal parts for her husband and four children.
