• BJ

What is THAT Smell!?


Do you smell that???

Of course you don't, HAH, this is a blog post!

But that's probably what you would think if you walked into my house right now.

And, my answer for you would be... well it's dinner!

Yummmmm Liver and Onions!!!

Right now, as I am writing this, I have liver and onions cooking in a skillet and some chicken-feet bone broth bubbling away in the crockpot, and I can't wait to dig in!

Organ meats and broth and tallow seem to be a rising trend for many folks lately, but for folks who did not grow up eating them, they can be a bit, off-putting...

It makes sense why folks are trying to incorporate organ meats and bone broth into their diet these days. They are a SUPER-Food for sure!

The list of nutrients and the concentrations they contain is absolutely incredible. Organ meats contain lots of B Vitamins and the fat-soluble vitamins that tend to be harder for us to get enough of like Vitamins A, D, E, and K. There are a number of minerals that organ meats are pretty high in too, including copper, iron, zinc, magnesium, selenium. There are some other beneficial things about eating organ meats, but I am not a nutritionist and I really don't want to misguide you, so I plan to have a guest on my podcast soon to better explain some of these things in more detail in the near future. I'll announce this in future email so you don't miss out. Or you can subscribe to my podcast (this doesn't cost you anything to do) and then new episodes will automatically download to your listening device!

When you really nail cooking liver and onions, golly, its like pork belly seared to perfection! Crispy on the edges with some salt, spices, and a buttery melt-in-your-mouth texture on the inside, gosh there really is nothing to satisfy that craving for liver when you come to know it.

But before that point it can be HARD to fathom, to stomach, or even to inhale the cooking aroma of organ meats...

So, what can we do?

A lot of people I know take supplements, and even organ meat-derived supplements instead.

I'm not sure how feasible this is for a lot of us, since organ meats supplements run about $50/bottle... ouch!

I have really been skeptical of supplements lately... especially after I have learned so much about where vitamins are most often derived from. I'm hesitant to take most supplements and multivitamins anymore and I am have been learning more and more about whole-food sources of the vitamins and minerals.

This search led me to meet up with Tara Meadows...

I first heard Tara Meadows- @TaraIsaacMeadows on Instagram, talking about how she encapsulates her organ meats in pectin capsules in her own home, and I knew I had to have her on the podcast.

I enjoyed my conversation with Tara SO MUCH! We really connected and we talked about so many things other than organ meats (like why we both have racoons in our freezers... don't worry though, these are NOT the freezers we keep edible things in LOL!!!).

I was relieved to learn that I'm not the only weird one...

When I edited the episode I tried to trim it down to the topic of interest, but I left some tidbits of our conversation in there for you to enjoy as well.

Listen to this week's episode HERE.

Give Tara a follow, she has lovely photos of her Icelandic Sheep, her adorable kiddos and her farm life, on her profile and I enjoy her stories as well! @TaraIsaacsMeadows

Let me know what you think of the episode, and as always, if you have any suggestions for what you want to hear about or learn about on a future episode of the Taste of the Wind Podcast, shoot me an email and I'll make it happen!

Having an excuse to call random folks and ask them all about an aspect of their life is SO FUN. I have really been surprised how much fun I am having with these recording sessions so far. Don't be shy- let's learn about our food together! Reply to this email to let me know who you want to hear from or what you want to hear about.

Speaking of Organ Meats, Don't forget that you get organ meats Free with your Bulk Beef Order this year.

We only have 3 Weeks Until our Bulk Beef Sales Close for the Year!

Please don't wait to reserve your beef package for 2022.

You will NOT be able to access our Grass-Finished Beef n bulk after March 1st, and slots are already running low.

You get organ-meats FREE with your bulk beef order, along with entry into our Meet-Your-Rancher Giveaway, Free Shipping/Delivery, and a Free Copy of our Custom Cookbook we wrote just for you.

But you have to reserve your beef packages by March 1st to access all of this- or you will have to wait until 2023...

That's a really long time to wait for amazing quality beef :(

Don't be sad!

Reserve yours HERE.

In other farm-related news... we had a litter of piglets this week!

Our house is now home to a litter of 9 Puppies, and 6 Piglets!

It was a tough litter for Lucille- my Mangalitsa Sow, so Poa- the Livestock Guardian dog who just had a litter of her own last week, swooped in to help keep piglets warm in between feedings... and guess what?

Poa decided she should go ahead and feed the piglets while they were under her watch!

I didn't really realize this would happen...

All I can say is Poa is a really great mom!

Poa was with me watching and helping as Lucille had her piglets. When I brought the piglets inside to warm them up by the fire, Poa came over and sniffed them and nuzzled them and licked a couple of them too.

I brought them over to her big fluffy pile of puppies and she welcomed them into the bunch. I think the pile gets a little too warm sometimes with all of the fluffballs layered together.

Ahhhh... I LOVE my co-workers...

Speaking of LOVE, don't forget that next Monday is Valentine's Day!

Our Valentine's Day Dinner Boxes are SOLD OUT, but there is still time to order our Valentine's Day Jerky and Snack-Sticks Gift Packages and receive them before the holiday.

Check those out here:

And enjoy some time with a loved one, whether it be a nice dinner together, a walk in the sunshine, or even just a phone call. I hope you find a way to express your love to someone in a small, but special way this week.

Well, that's all I've got for ya for this week! Until next time.

-BJ and the Taste of the Wind Crew

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Often-times people don't want to think about the last day their food lived. I get it. It's heavy and it can leave us feeling guilty for sustaining ourselves as meat-eaters. AND it often-times leaves p