In this episode, we dive into the nutrient-rich world of organ meats with Chef James Berry, founder of Eat Pluck—an innovative organ meat seasoning beloved by families and even integral to cancer wellness programs. James shares his journey from a picky eater to a culinary school graduate with a unique focus on practical, health-oriented cooking. We explore how ancestral eating practices, mindful preparation, and the incorporation of nutrient-dense foods like organ meats can transform health and palates alike. James also offers tips for incorporating organ meats seamlessly into meals, even for the pickiest eaters, highlighting the immense nutritional benefits without compromising on taste or convenience. If you’re looking to enrich your diet and enhance wellness with sustainable food habits, this conversation is a must-listen.
LINKS:
- Pluck Use Code seasonjohnson for 15% off
- Pluck on Instagram https://www.instagram.com/eatpluck
- LumeBox: https://bit.ly/seasonjohnsonlume Use code seasonjohnson for $260 off
- Protocol Guide: https://yourthriveformula.com/free-protocol-guide
James Barry’s 20 years in the culinary field started as a private chef cooking for celebrities such as Tom Cruise, George Clooney, Gerard Butler, Sean “Puffy” Combs, Mariska Hargitay (of Law & Order:SVI fame), Barbra Streisand, and John Cusack. Most recently, James launched his first functional food product, Pluck, an organ-based seasoning. It’s the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet.
James is also a published cookbook author having co-authored the recipes in Margaret Floyd’s book Eat Naked and co-authored the follow-up cookbook The Naked Foods Cookbook. He most recently co- authored the recipes in Dr. Alejandro Junger’s book, Clean 7.
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