Date Aired: January 17, 2023 // Guest: Chef James Barry
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We sit down with professional chef James Barry to discuss the nutrients and vitamins in organ meat and why we should consume them, myths and misconceptions around safety of organ meat, sourcing organ meats, his freeze-dried organ powder company Pluck and how it can turn kids from picky eaters into adventurous eaters, how to ease organ meats into your diet, and organ meats as prenatals.
More About The Guests
After studying at the Natural Gourmet Institute of Health and Culinary Arts in New York in 2004, I was a specialty chef for the Van’s Warped tour, I private cheffed for some of the biggest names in Hollywood, I founded and led the healthy LA-based meal delivery company, Wholesome2Go, for its first 8 years, and authored recipes for my own and others’ cookbooks, not least of which was that fateful collaboration with Margaret, which yielded two gorgeous girls, two cookbooks (the Naked Foods Cookbook and the Ultimate Immune Boosting Gummy Book), and a lot of lives transformed.
In 2020, I founded the functional food company, Castle Hill Foods and we launched our first product, Pluck, an organ-based seasoning. Nutrition in a pinch. I author recipes for functional medicine practitioners (most recently Dr. Alejandro Junger’s Clean7), I consult for restauranteurs, train home kitchen staff, destination private chef and I inspire and educate people to take control of their health through their kitchen by speaking and teaching throughout North America.