Today’s episode #57 features celebrity chef, author and entrepreneur James Barry. I “met” his culinary creation — Pluck, a grass-fed regenerative and organic seasoning featuring offal — highly nutrient rich organs alongside organic spices and Redmond Real Salt, some years ago and have been in love ever since. It was a true pleasure to learn the story and motivation behind his chosen life path as a nourisher extraordinaire and organ champion, and I’m thrilled to share his health promoting tips with you.
Chef James reveals that he wasn’t born with a refined palate; in fact, he was a picky eater until entering culinary school in his late twenties. He posits that picky eating stems from past traumatic experiences and can be mitigated by confronting fears and slowly introducing culinary elements such as texture and umami over time.
James is all about connecting what we’re eating to our health, and uses a “micro-dosing” approach to both learning how to broaden your palate and include organ meats in your approach to nutrition. For example, shaving beef liver into hamburger meat or adding finely chopped chicken hearts or beef tongue to otherwise muscle meat focused Taco Tuesdays. I love this because it’s exactly what I do chez moi AND how I encourage inactive people to begin exercise. We’ve got to be realistic, y’all — if you’re not in the habit of hitting the gym and think that anything less than an hour doesn’t count, you’re never going to get there. But if you lace up your sneakers and take a 5-10 minute walk down the block every day, this will add up and have profound, sustainable health improvement effects on your life.
If the idea of organ shavings and textures don’t sound appealing to you, all the more reason to check out Barry’s Pluck! Nourishment Mindset listeners get a special 15% Eat Pluck discount: simply use the code NourishmentMindset when shopping on the company’s website!
-FINE READS-
I love to rant and rave — particularly when it comes to nutrition studies because they’re typically full of SHIT given poor design, confounding factors and conflicting interests paired with super sensational headlines.
Today I’m highlighting the dichotomy between the ever-present meat demonization media and the deafening silence of journalists when their one directional hypotheses about the evils of meat are challenged.
Here we’re told that eating little fishies instead of meat will save hundreds of thousands of lives. I love me some meat of the sea, but this is not the point. Articles like this perpetuate the idea that meat is bad for the planet… blah blah blah and of course don’t mention the heavy metal toxicity that can occur when you over-consume seafood particularly that packaged in metals. Notice there’s no clinical trial done, which is critical for finding causation; just studies referenced.
And in this significant article found in the European Journal of Preventative Cardiology, a detailed MR analysis finds zip/zilch/nada correlation red nor processed meats and the diseases were daily told will kill us from consuming them! The former is blasted and the latter here is buried. This is neither accident nor one-off; it’s a perpetual pattern of meat demonization backed by outside corporate and control interests who DO NOT have your health in mind. Next time you see a sensational “meat gonna kill ya” headline ask yourself who funded this and if they EVER present an alternative opinion or source. Then think on that and remember that meat is THE MOST NUTRIENT RICH FOOD ON THE PLANET. Something we’ve eaten for millenia.
-QUICKIE NOURISHING RECIPE-
Ok so I’m steal-sharing a recipe from Pluck’s website: Honey Bourbon Candied Bacon. Um, wow, you had me at bacon!
-HIPPIE DIPPIE PRODUCT-
Well duh, it’s Pluck since I interviewed James. As a reminder, Nourishment Mindset members, listeners and viewers receive a special 15% discount when using the coupon code NourishmentMindset at checkout.
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Celebrity Chef on "Gateway" Organs