Happy Organuary! How do you feel about offal?
Not only is January Veganuary, Dry January, Tryanuary, and Ginuary... it's Organuary too...!
Is it offal-ly good, or offal-ly bad? Offal is the organs and entrails of a butchered animal, and comes in many forms. It's also called 'variety meats' (which makes it sound like a box of cereal), pluck, or organ meat.
January is many things: cold, wet, a bit miserable... but also, it's a time for Veganuary, Dry January, Tryanuary, Ginuary... and Organuary.
What on earth is Organuary?
Organuary is a month to focus on including organ meats in your diet. Offal used to be a main part of our diets, but you hardly ever see it now in the UK or the US. In 1974, the average person ate 50g of organ meat per week, but in 2014, the average person only ate 5g per week. However, offal is still very popular in some countries, such as China, as well as parts of South America and Africa.
Back when we were all hunter-gatherers, organ meats were prized because of how satisfying they are to eat. It also turns out that organs are some of the most nutrient-dense foods on the planet, they're very cheap to buy, and eating them helps to reduce food waste.
Recent research found if people started eating offal twice a week, it could reduce global greenhouse gas emissions from livestock to 12.5%. While that might not sound like much, globally it equates to 994 million metric tonnes of carbon dioxide a year.
The charity Organuary is on a mission to get more people eating organs, and has loads of recipes and resources to ensure you're eating good quality, grass-fed meat. There are recipes for bone marrow, heart, kidney, liver, sweetbread, stomach, tail and tongue.
I'm really intrigued to know whether any FoodTribers love their offal? Personally, I've tried and enjoyed ox heart and sweetbread, but I'm not quite there with liver and kidney yet...