Think organ meats aren’t for you? Think again. Chef James Barry joins Dr. Jen to explain how to sneak nutrient-dense organ meats into your meals—even if you're squeamish.

In this episode of The Integrative Health Podcast, I’m joined by Chef James Barry—creator of Pluck, a delicious organ-based seasoning blend—for a conversation that might totally change the way you look at nutrition.

I know what you’re thinking: “Organ meats? No thanks!” But here’s the deal—organs like liver, heart, and kidney are incredibly nutrient-dense and were staples in ancestral diets for good reason. The problem? Most of us in the modern Western world have lost touch with them—and are missing out on nature’s original multivitamin.

James shares why organ meats were so important to human evolution, how we’ve gotten away from eating nose-to-tail, and (my favorite part!) super simple ways to get them into your meals without the taste or texture battles.
 ✨ Yes, even your picky kids can enjoy them—my own kids love Pluck on popcorn and salad, and they have no idea what’s in it!

James Barry is a professional chef with 20+ years of experience, including cooking for celebrities. He’s the founder of Pluck, an organ-based superfood seasoning that helps people enjoy the benefits of organ meats without the fuss. He’s also the host of the podcast Everyday Ancestral and a passionate advocate for nose-to-tail eating. Learn more and get recipes at https://eatpluck.com.

Website:  https://eatpluck.com 

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Instagram: https://www.instagram.com/eatpluck/?hl=en 

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