EP 152-Nose to Tail Eating, Finding Time to Cook and SO Much More With Chef James Barry

When is the last time you ate organ meat? Ie heart, kidneys, lungs, liver, etc? Not even 100 years ago, organs were eaten far more often than they are today. They also provide a host of nutrients and health benefits that are missing from our daily nutrition today. I’m joined by Chef James Barry who has a plethora of information to share about not just eating nose to tail, but also how to start bringing home cooking, a renewed relationship with food and meals back into your home. We also dive deep into how to encourage picky kid eaters to expand their habits and find the time and joy in eating and cooking again.

James Barry’s 16 + years in the culinary field started as a private chef cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack. Most recently, James launched his first functional food product, Pluck, an organ-based, all-purpose 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.

Social links FB and Instagram - @eatpluck and @chefjamesbarry

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