A person’s liver has over 500 responsibilities to maintain the body’s systems. There are so many simple things that we can do to support this powerhouse in its efforts. One of the most obvious is my eating these deliciously prepared organ meats at home. For many years it was not possible to find clean organ meats, but now we are lucky to have access to grass fed and clean sources of livers. In this class we will make and taste chicken liver pate, pan seared beef liver and pork liver pate. We will discuss how to source, clean, prepare and troubleshoot working with these delicate animal proteins as well as the nutritional benefits of eating liver and the best ways to support your own. This class will be co-taught by Tressa Yellig of Salt, Fire & Time and Alison Loercher of Vital Compass

Allison Loercher - M.a.O.m, L.Ac, co-founder Vital Compass has been practicing Chinese medicine since graduating from OCOM in 2008. She’s had additional training in Nanjing, China and Seoul, South Korea, where acupuncture and herbal medicine are integrated into formal hospital settings.  She has volunteered in Nepal twice with the acupuncture relief project, helping hundreds of local people receive care otherwise unavailable to them.  

She’s passionate about herbal medicine and getting to the root of problems, health related and otherwise.