Across continents and centuries, organ meats were prized as the most nourishing parts of the animal. From raw liver eaten at the site of the hunt to traditional dishes like haggis and tripe soup, ancestral cultures recognized the unmatched nutrient density of heart, liver, kidney and blood.

When winter cold settles deep, staying warm takes more than a heavier coat. This guide explores simple, grounding ways to support warmth through clothing, food, movement, and daily rhythms.

Tallow is a traditional cooking fat that brings depth, stability and a warm savoury flavour to everyday dishes. Its high smoke point makes it ideal for roasting, frying and searing, while its natural simplicity and long shelf life make it a welcome return to timeless kitchen wisdom.