For this episode, I welcome back friend and entrepreneur James Barry, the brains behind Pluck, an organ-meat-based seasoning company. James believes in being as close to nature as possible, and that's the idea behind his products. His seasonings are sourced from grass-fed, grass-finished, humanely-treated, pasture-raised animals with no GMOs or hormones. It was a pleasure catching up with him and I know you'll take something from this episode.

 

What you'll hear:

 

• Company struggles during COVID (1:54)
• James's backstory from a culinary standpoint, why he founded Pluck, and introducing nutritious foods to his children (4:56)
• The frustration with the nutrition options in schools (9:36)
• Homeschooling and parenting, and the challenges of maintaining consistency when the children are outside the home (14:58)
• Food obsession and its effect on relationships (21:00)
• How modern food confuses our ancestral bodies and the importance of eating "real" food (24:27)
• Whole foods vs. supplements and getting nutrients from chewing food rather than drinking it (30:05)
• Sustainable food choices and waste reduction (34:00)
• Local bartering (38:32)
• His culinary specialty (43:27)
• Unhealthy frying practices (49:43)
• Proper cooking techniques and preferences (52:50)
• Keto-friendly Thai curry sauce (57:43)
• Cooking techniques and flavorful sauces (1:02:02)
• Raw food diets and nutrient density (1:06:31)

 

Where to learn more about James and purchase Pluck:

 

• Eat Pluck

 

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