‘Offal Good’ is a collaboration between Sebastian Delamothe of ‘The White Asparagus,’ a sustainability-focused chef with experience on super-yachts and Michelin starred restaurants, and Jim Benfield, who spent a year exploring the offal-based food culture of Galicia. ‘Offal Good’ operates under the basic principle that meat doesn’t have to be expensive or unsustainable: vegetarianism isn’t the only option. Let’s eat the disregarded organs, ferment leftover meat, and save some money while we’re at it.