Ep: 44 Do you eat Organ meat? with Chef James Barry Founder of Pluck

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I'm so excited for you to be able to listen in to this interview today. So James reached out to me a couple of months ago about a product that he had created and as soon as I heard what it was I was in 100%. Hadn't tasted it or anything. I knew it was going to be a hit. Once I tried the product I was amazed. I mean this is such a great product. I love it and I want you to hear more about it. So today I have James berry. He has 16 plus years in the culinary field. He started as a private chef cooking for celebrities such as these are big names here. Tom Cruise, George Clooney, Gerard Butler, Sean Puffy Combs, Barbara Streisand and John Cusack. He started Wholesome to Go, a healthy high quality food delivery company that served under his leadership in the Los Angeles area for eight years. He's 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 Seven. He just launched his first functional food product. It is called Plus Pluck. Pluck is an organ based all purpose seasoning. It's the first of its kind and an amazingly easy and delicious way for people like yourself to get organ meats into your diet without having to taste all the nastiness of organ meats. I mean they're delicious but you know. So I want you to listen in to James Barry. Oh, and make sure to listen in to the end where I'm going to provide you with a discount code as well to try the product for yourself.

Yeah, I think it's funny. I mean I know that there was probably a clear path, but sometimes I just feel. I just feel lucky that I created. You know, I mean, it feels almost divine. And in a weird way, because it's so rare to create a new food product these days that's not laboratory made. It's just. It just doesn't happen.

Right.

So the fact that I'm the first to do this is just kind of. I even am stunned sometimes. But. But I. But I think if I'm, you know, if I really look at my journey as a chef, I can kind of connect the dots. And I always loved cooking when I was a kid, like, from basically age 7 on. And I really gravitated towards it, but I didn't see it as a career for some reason. I just. I didn't know any chefs. I didn't. I didn't. All I knew is that if you wanted to be a chef, you had to own a restaurant. That's at least what I assumed. And I was like, oh, restaurants are a nighttime thing if you want to make money at them. And I don't want to do that. I just. At a young age, I very much knew I did not want that lifestyle. So it took me a long time to come around to just even embracing cooking as a passion. And it really. It was 911 that kind of inspired that. 911 was obviously the first really huge disaster that happened so close to home for me, other than, like, you know, deaths and families and stuff like that. But I mean, you know, on a. On a global scale, it was so big, and it made me audit my life. And I. And I just. I decided that I only wanted to do things that had heart, that. That truly were things that I was passionate about. And so I. I audited my life. I looked at things. I was, okay, well, I'm doing this, and I like this. But I was substitute teaching at the time, and I. And I. And I enjoyed teaching, but it just. I wasn't really into it as much in the school system. And. And I said, so I gotta. I gotta get rid of that. And I. And I decided to go to culinary school.

Okay.

And I specifically focused on private chefing. So I went to a school that was known for healthy cooking and private chefing. And the reason is because one of my sensibilities as a chef was, like, I knew that Americans in general ate very comfort food. Like, but I also knew that most comfort foods are not healthy. So I was always kind of like, how can I infuse health into the things that we love? Because I Didn't want people to feel deprived. So that sensibility carried me through culinary school and beyond.

Okay.

And so I've all. I'm always looking at, like, how can I get the most nutrient dense foods into people's diets but make it effortless? You know, So I originally had. I had ideas around bone broth of how to make that really easy, because I always. I really see a few hurdles I think people struggle with. We assume that we're going to all love cooking, you know.

Right.

Because we eat. We're supposed to enjoy cooking. And the reality is it's probably a very small percentage of Americans that actually like to cook. It's probably really small. I don't know what the number is. But when I talk to people, inevitably it's like, you know, two. Two out of five people typically will say, I hate it. I hate it. Wow. So. So I think that's a. That's a kind of telling of that we can't assume that we're going to love cooking. And so when I think of, well, what's going to move the needle of someone's health, it's going to be something that is effortless. Right, Right. Something that doesn't require a new habit. Maybe that would be ideal. Something that you don't need to love cooking. Like, you don't need to spend hours in the kitchen making it. You know, things that require lots of steps so that. That feeds in the effortless. And then I. And then I think it needs to taste really good because I think we, you know, flavor is. Is. Is gold for us. You know, I mean, if it doesn't taste good, we're not going to do it very often.

Right.

If at all. So those were the hurdles that I'm always looking at with food. And so I think it's those characteristics of my personality and my. My interest around food. And then lastly, I think it was becoming a father. You know, I watched as a father. I have two kids, five and nine and a half, because, you know, your half birthday matters. But so I. We had some experiences with both kids when they were really young. They got. They got Shiga toxin, which can be very deadly for young kids and for the elderly. Um, and it's kind of similar to E. Coli. It's kind of like that. And. And what Shiga toxin did for them was that it made it so that they could not hold anything down. And so here I was, you know, my daughter was my youngest. My oldest got through it pretty quick, but my youngest was already pretty thin and frail. And it really taxed her. Like I had to leave for a business trip when, when I thought she was on the other side of it. And so you can't hold anything down. It's diarrhea and basically throwing up the entire time. No matter what you put in water. Doesn't matter. Right. It's just, it's just scary as a parent. And so I came back from that one day business trip, so I think it was total two days that I was gone and she was skin and bones. She was still experiencing. It was so scary. And I just, I think that was where the inkling started to happen around Pluck because it was like, okay, my daughter can't even, she can't eat anything right now and she's getting zero nutrients. I'm watching her waste away. So how can I get nutrients in her with. And bypass the whole like taste issue or like the issue of picky eating.

Right, Right.

And eventually she was able to start eating toast.

Okay.

Which you know, we're not even huge bread people. But she's like, she could eat it. So we were like, go for it. And yeah, if anything, it became this issue because she kind of got addicted to toast. Here's now jumping to the future. So had I had pluck then. So now pluck. So Pluck is an organ based seasoning. It's got liver, kidney, heart, spleen and pancreas in it. And then I combine those organ meats, those desiccated organ meats with spices and herbs to offset that flavor.

Right.

Something you can sprinkle on at any point. So you could sprinkle it on after you've cooked it. You don't even have to know how to cook. You can sprinkle on to go. Food doesn't matter. It's going to up the nutrients of it. Anything you add it to. So. So now with my youngest daughter, when she has toast, guess what she sprinkles on it.

Oh really?

Yeah, she love. I mean they put it on everything. They put plaque on everything. But like as a parent, I'm like, oh my gosh, had I had this then. But I'm just, but even now I'm just so happy because I can get those whole food bioavailable nutrients that are in organ meats into my kids. And I do it. It's effortless. Like, right. They don't. They a. They love the taste, but they be that they. Even if they didn't, and let's just say I was a parent who didn't want to tell them what was in it. I could put it in anything and they wouldn't care.

Right? Yeah. And you. And you can't. You can't taste it. Yeah. So if a listener is not sure about organ meats, what. Why should we be eating organ meats?

Yeah, it's, it's. It's a really valid question, and it's one that's really interesting because you think about it, our ancestors ate it. And I'm not talking about our Paleolithic ancestors. I'm talking about our grandparents. You know what I mean? Like our. And for some of us, our parents, depending on how old you are. But, like, it wasn't that long ago that people were eating organ meats. And so the question is, why aren't we? Because it's not a foreign food. It's. You go all over the world and it's in world cuisine. I mean, Mexico's got menudo, which is the. Which is the menudo is the. The stomach, the beef stomach.

Okay.

Scotland's got haggis, which is actually a lot of things. It's like sheep or calf, heart, liver, lungs, mixed with suet, oatmeal, and then it's in another season and it's boiled in the animal's stomach, you know, so the UK has got steak and kidney pie. Ireland has got blood sausage or also what it's called, blacks, black pudding. You know, France has got pates. It's like every other country is eating organ meats. But what happened here in the U.S. what happened? And I have lots of ideas, but of course, no one really knows. So really, what I'm. What I'm campaigning for is for people to get back into eating organ meats. Right? So it's not like it's a new fangled food, like, oh, you've never tried this? Don't you know, this is something our ancestors ate? And so why did they eat it? Well, it's packed with vitamins and minerals, packed full of them. I mean, I'm talking. I mean, basically, like. Well, I should say this, actually. Here's a number that's really key. 92% of the US population is deficient in at least one or more vitamin or mineral. So right there, when you ask why organ meats? It's because we're all nutrient deficient in something, right? So. And clearly we're not calorie deficient, because 73% of men and 63% of women are either obese or overweight in the U.S. so it's not a calorie deficiency, it's a Nutrient deficiency. That means the food that we're eating is not working for us. So that's why we need to turn towards foods like organ meats, or I even like to say nose to tail. Because organs are so much more than just, you know, liver, kidney, heart. You know, it's like that's the predominant three that people eat. But you, I mean, you really, when you look at an animal they. They consider awful, which is another name for organs, which is a sad name. Of course, that's what people think it takes.

There's the negative connotation as to why we stopped eating.

But actually, so awful is offal. And what it refers to is the parts of the animal when they're butchering it that fall off. So that's where they think the name came from.

Okay. Okay.

And it really basically includes every part of the animal except muscle and bone. So they count bone marrow as awful, but not the bone.

Okay.

You know, so that, that's, you know, like the tongue, that's the feet, that's the lips, that's the.

The.

All the organs, that's the stomachs, that's the intestine. I mean, it's just everything, you know, so we can. Hopefully the audience isn't going, you know, making that cringe face. You were a little bit. I'm going to call you out on that.

No, yeah, no, I did.

Making that cringe face. But so organs have just an abundance of vitamins and minerals. Okay. So they're making. They have vitamins A, B, and all the B vitamins, which is really key, particularly B12, which is something we cannot produce in our body. C, D, E, N, K. It's got essential minerals like iron, calcium, copper, magnesium, selenium, phosphorus, potassium and zinc. And what's key about these is that they are bioavailable. So they're coming from a whole food. Synthetic vitamins are not always absorbable. And sometimes you can get too much when you get synthetic. But when it's coming from a whole food source, your body can regulate it.

Okay.

It's just key. So even, like, you know, there's fear of, like, getting too much vitamin A. Right. It. Studies show that when it's coming from synthetic. That is true. Like, you really do have to be careful about it. But when it's coming from a whole food store and particularly an animal food source, it's not going to. It's. Your body can regulate it, it can store, it can release, it can do what it needs to do because it, you know, it recognizes the food.

Yeah. And that goes much deeper than what, you know, we realize is our body is designed to eat from nature and it knows what to do during all of this.

Absolutely. And that's why I like to call organ meats Mother Nature's multivitamin, because basically you're getting all the vitamins and minerals I mentioned, plus more. I mean, there's more than what I mentioned and things like, for example, on heart, there's Coenzyme Q10, CoQ10 is like basically what supports energy production. It's, it's, it's prevents oxidative stress and it's cardiovascular health, which is also interesting because it's prevalent, as I said, in the heart. Right. So that it also feeds into this idea that like, supports, like.

Right.

So that the organ that you're eating is, is basically has an abundance of. Well, let me say this actually before I go into that. So organs. There's a myth that organs store toxins. Okay, that is not true. Organs filter toxins and they break them down into water salt so that they're water soluble so they can be released into our detoxification pathways.

Okay.

This is really key when we're talking about like supports. Like, so let's say the heart or the liver or the kidney, those organs have a plethora of vitamins and minerals that are designed to support that organization.

Okay.

So that that organ can do its job, which is to filter and detoxify and get things so that they can be released from. They can either be broken down in your intestines or that they can be released. That's basically what, you know, most of your organs are doing. They're, they're, they're, they're supporting your body to assimilate or, or get rid of whatever it is.

Right.

And so heart is going to support your heart, liver is going to support your liver, which we mentioned. Vitamin A. Liver is one of the, it's got the highest concentrated source of vitamin A and that's retinol, which is of course going to support reproductive health, eyesight, immune system, and it supports your skin. Kidney is high in folate, which you may already be noticing some of these vitamins and minerals I'm talking about, they're all in prenatal, right?

Yeah.

Right. So, hello, the things that science is saying that we need to support life are in animal organs. So to me, that says everything right there. That's why we should be eating organs.

Right. So you have created this seasoning, right. To go on top of anything. Do you. I was looking at your information. Do You, I notice people do do this as well. They put it in their like say they're making meatballs or hamburgers. I saw where people will put it in. Does it affect like with temperature, does that affect the nutrients or anything like that?

Yeah, so, so heat, heat, no matter what is always going to degrade or denature the vitamins. Because vitamins are not heat sensitive. However, they're not isolated vitamins. They're, they're encapsulated in a whole food. So in a sense they are protected. Okay, right. So similar to, well like similar to when you cook muscle meat. Right. So there's vitamins and minerals in that muscle meat. The best way to eat that muscle is actually raw. That's going to be the most nutrient, you know, dense way to eat that, that muscle meat. However people do cook it and they still do get nutrients from it. It's because it's a whole food. Now if that, if that was like a synthetic vitamin that was in a capsule and that was left in the heat that had no protection, it's going to, yeah, that's going to immediately degrade. So I would say then with pluck because it is, all it is is it's the organ meats, they're freeze dried and then powdered.

Okay.

It's all whole food. It's not cooked. It's, it's the freeze, the freezing process and the freeze drying support, you know, any, any issue, you know, any contaminants in terms. Well a, we're not, we're getting really clean organs from like grass fed, grass finish cows from small farms. So we're really, really keen on quality. Okay, that's one thing. But then the process of the freezing, similar to how they do sushi, right? Sushi gets frozen for some amount of days to ensure that there's no parasites or anything that could get into you. But so it's just freeze, right. It's powdered. Even though it's a whole food in that it's going to be better than if it was synthetic. I still do recommend that if you flavor your, your recipe or your, your, your meal with pluck that you always finish with it as well because you're going to maximize the nutrients. Right? You use it really as a finishing salt. And honestly we did it around Thanksgiving. We did like a Thanksgiving recipe guide, you know, giveaway. And I was recommending, you know, a lot of times, for example, when people are cooking a turkey, they put all the seasonings in it and on, on the outside of it. And I'm like, no, just cook your turkey, and then at the end, sprinkle tons of pluck on it.

Right.

You want to maximize the flavor, and that's really the only way to maximize the flavor.

And this has. I mean, it's definitely. Like you had mentioned, it is like a finishing salt. It's delicious. So everyone in my house has had some of it and they love. Really is something that, I mean, I. Because I was a little. You know, when you hear the organs, I've good pate, and I've had really bad pate.

Yeah.

And so I was a little nervous with this. I thought, I don't know, we'll see. And we put it on our wings. We made homemade wings, and we put them on, and everybody loved it. They're like, this is so good. It tastes like. Like a herbal salt is what it. You know, you don't have that. What's the word that I'm thinking of.

That kind of the irony, that metallic taste.

Yeah. Ye.

That organs have.

Yeah. You don't have that with.

I'm masking it absolutely. With the organic spices. I mean, you know, really similar to how a pate is made when, you know, when you make a pate, typically you're putting in onions. You know, you're trying to kind of offset that taste. So I just did it with spices and herbs. But I love hearing that. So thank you for sharing that. I truly love that. I there. When I was first creating the product, I remember there was this one person who. I love this story because it's really telling of how different and good and how people respond to it. So she had a dish that she was always making for her family. It was like a stuffed pepper dish, and it was like something she'd been making for the last seven years. And she had kids in there and a husband as well. So it's a family, I think of four. And the only. It was always kind of one of those dishes. We all have these in our arsenal. Like that dish that you just do every other week, you know, every week or every other week that, you know, is a safe bet. It's easy. You don't have to look at a recipe to make it. You've been making it so long. We all have that. Right. The family's probably kind of like, oh, yeah, it's good. It's nothing amazing. And it's not bad. Right. It's kind of middle of the road because they've been eating it so much. And all she did differently was she put pluck on it. That is the only thing differently. And that night she told me her family was like, what, what did you, what did. Oh my gosh, this is so good. What did you do? And they're freaking out and she's like, it's just this new spice I'm trying. And. And their response though was what I hear the most. It's like that, that. I think it's the umami. I think it's the. I think it's also the organ nutrients. I think it's our bodies going like, I want more of this and I think it's the umami. I think umami makes things taste better. Better. It's the fifth taste. Our other four are, you know, bitter, sour, sweet and, and salty and, and umami is kind of savory, it's meaty and it's just, it, it's different, it's unique from the other four and it makes the other four taste better.

Right.

So I really think it's about that.

Okay, what if I'm using this? How much do I need to be using to get the added benefit? Is there a certain amount that I should be using of this product?

It's a great question because I think first and foremost I am pro organ meats. So I know I'm peddling a product and all that, but what I'm ultimately trying to do is get people the organ meats. And I'm really on a mission. I truly believe that we can change the world by eating organ meats. Or like I said, nose to tail. I like to not even go beyond just the organs. It's like if we're eating nose to tell, I believe we'll not only support the environment, but we'll feel better in our bodies. We'll get those nutrients that we're all deficient in and then we'll in turn, once we're feeling better in our bodies, will then treat other people better. I really believe it's a. It's a cycle that can make the world better. And so pluck is really about. Clearly there's a hurdle. Like there's. People are not even trying organs. They're not even. They're not eating them at all. So for me, pluck is about. Okay, it's the gateway. It's not meant to be the only way you get organ meats. However, if that is how you want to do it, that's fine too. But it's only. It's micro dosing. So you're always going to get more of the nutrients, more of the vitamins. If you're eating a whole organ. Right, Right. But so what you're doing is you're getting micro dosing through pluck plus frequent loop, frequent use equals accumulative effect.

Okay.

And so that's really what you're doing. So I advise people with pluck. If pluck is your main source of using, of getting organs, use it on everything. Like use it all the time. Every meal. Like when my family has family night with movie and popcorn, we put it on our popcorn and it's delicious. It's like, I can't eat popcorn without it now it's that good. When we order pizza out, we put it on the pizza like you put it on everything. Get that micro dosing. And anyone out there that's like, oh, you know, it's just micro dosing. I don't know if microdosing really works. It's like, okay, well let's talk about glyphosate. When glyphosate first came out seen, Monsanto said it's just micro amounts. It's not going to affect the environment or your body. And guess what? Skip ahead to where we are now. And it's in breast milk, it's in our bodies, it's in the water, it's in the air, it's in the soil, it's everywhere. We cannot get rid of it. So microdosing works is my point. It can work negatively and it can work positively when you're using pluck. So yeah, so I'm all for, but, but like I said, it's a gateway. What it's going to support you with, it's going to get you those micro dosing. But then what it also is going to do is get that umami flavor into your taste buds. It's going to support the adaptation of your palate, which is then hopefully going to inspire you to try other organs.

Right? Okay.

Oh, actually I should add because you did ask how much to use it. So the other piece to that, I'm sorry, I just want to answer that is use as much as you want in every meal. Like there. Because it's micro dosing. I purposely did that. I'm not a supplement company. Right. And I actually, I discourage people from doing too much self analysis. I really prefer when people go to someone who's an expert, who's testing them or whatnot, who's assessing what they specifically need. There's a lot of people out there just saying, well, just get organs in your, you know, just take organ supplements and take these every day. Take eight of these every it's like, well, you don't know how much, much iron you need.

Right, right.

So I'm all about, like you specifically need to find out. So I designed Pluck not to be a supplement, but to have a high enough amount of organs for you to get nutrients and vitamins where you were previously not. But not so high that you, I'll push you into a danger zone if you use it all the time.

Right.

So, so that's really key of how it's designed. It is designed for you to use it all the time and be. Okay.

Okay. And how long does it last? Like the longer it sits out, the less the nutrients are effective. Is that the case with these? Is there a certain period of time that we need to try to use this within?

Well, it's, I mean, that's true with every, every food spice. You know, everything has a shelf life. But so because this is freeze dried and powdered or you know, freeze dried, the. It has very low moisture. So it actually has a two year shelf life. But if it takes you two years to finish your pluck, then we're doing something wrong.

Right.

Because I really, I don't want pluck to be, I don't want pluck to be like nutmeg, you know, where you use it once a year.

Yeah.

You know what I mean? It's like we purposely kind of, we purposely keep. When we, when you purchase a pouch of pluck, it's a, it's basically a little over 50 grams, which is like a third of a cup. So we're purposely giving you an amount that's not too high, that it's going to take you a long time. But it's also not too low. Like we're trying to find that balance of like, hey, you're going to use this. And this amount will take, you know, between three and four weeks. If you're a family of, you know, four, let's say.

Okay.

If you're using it regularly. And that's what we want. We want a high turnaround. Not so that we can profit, but be. Because we want it to stay fresh. We want it to be something that you're, you're constantly renewing, ensuring that it's not degrading.

Right. Okay, well, and that's one thing that I need to do for myself. I put it up in the cabinet and I keep forgetting to pull it out. So I need to, I was watching one of your Instagram videos and put it in, put the pluck sticker on and just leave it, set it out on my countertop.

I'm glad you bring that up. So we include. So we're all about. It does come in a pouch. There's a couple of reasons why we do that. We're really trying to do good for the planet. And there isn't really a great pouch yet that's truly environmental. All food pouches have a layer of plastic because they don't want the food to be absorbed into the material. But we're working with our new pouches eventually are going to be made from stone, actually. So it's a really cool product. It tastes or it feels just like the regular pouch, any pouch, but it's made from stone. So very little amount of water is used. And then it's more biodegradable than, let's say, you know, current packaging.

Right.

So that's one thing is we're really keen for the planet from a packaging standpoint. But the reason why we're using a pouch is because we're an E Commerce site right now. So everything is shipped out. And if a, you know, the fossil fuels that are used to ship things is. Is exorbitant, I mean, there's just. That's where a lot of our issues are around the environment. And so the lighter something is, the more conducive towards less fossil fuels. It also means that we don't have to deal with breakage. You know, if we were using glass, it could break and then that means we have to then send another one. And now we're repeating more fossil fuel issues. It's heavier, things like that. So we try to keep it light. And by doing it as a pouch as well, we don't have to include any packaging, you know, any wrap around it or anything. So now we're using less material. So it's very conscious why we're doing that. But as you mentioned, we include a sticker. And that sticker is meant for you to reuse a spice container you already have. Because we all have them. We have more than enough containers, you know, that we're constantly throwing in the recycling. So just use one of those, pop that sticker on there and then honestly, what my family is, we have it on the, the counter. We treat it just like salt and pepper. Yeah, yeah. No different.

Okay. Yeah. And that's what it should be like. I mean, that's what it. It doesn't taste. There's definitely more of a taste than just the salt, but it tastes like some sort of herb packet with salt.

Yeah, yeah, I agree. To me, it's like I Mean, we get told that it kind of has that it's. It's truly an all purpose. I mean, you can put it on any protein from fish to chicken to. We've even put in oysters. And it's super good. So you really can put it on anything you put on any vegetable. It goes well with eggs. Anything with butter just goes really well with. And it just has that. Yeah, it kind of. It has a little lemon zest in it. So it's got a little lemony herb thing to it, but I find it's like Lowry's all purpose or like old or. What is that?

Yeah, yeah, Old bay seasoning.

It's kind of got that, that flavor, you know, that paprika, little lemon zest flavor to it. So it really does go well with everything.

Right? Yeah. Okay, so you mentioned that you like for people to start eating more organs. Is there one that you recommend we start with?

Yeah.

Other than your pluck.

I know, right? I mean, like I said, pluck really is the gateway. It's just so easy because you don't need to know how to cook. And as you mentioned, it doesn't taste like organs.

Right.

So it is that gateway. But then next, what I recommend typically is that people, there's really two options. You either can purchase some liver, beef liver, I recommend.

Okay.

And. And well, I'm going to give you kind of two steps because. And really you can go either way. So one would be to buy beef liver. And usually when you get it, it's frozen, keep it frozen and then grate it. When you're making like hamburgers or meatloaf or anything with ground meat, grate it into that ground meat and just start off small, maybe do a tablespoon or two. So for a pound of meat, I would use at first, maybe 1 tablespoon and then titrate up. But I find you don't want to go past like a fourth of a cup. If you're using a pound 20, 20 to 25% of that can be organ meat. But anything beyond that and then you start to taste. You start to taste it. Right. And it could change the texture as well. So you can do that. And the reason I say keep it frozen is because then you're not overwhelmed with, oh, now I have this defrosted liver I have to deal with. So just pull it out, grate it, and then put it right back in the freezer. That's one option.

Okay.

And then similar to that option is to buy. There are some brands out there that already have ground meats blended with organs and one of them is force, force of nature. It's a great blend. It's called their ancestral blend.

Okay.

It's delicious. And one. And it's got like heart, liver, and I can't remember if it has another one in it, but it's ground beef and you can use it for your spaghetti sauces like I said, or hammer. And you won't taste it. You won't realize it's in there. So it's very similar. It's very similar to what I'm suggesting. It's just already done for you.

Yeah.

Right.

Well, and then it's probably also you can know that it's coming from, you know, a safe.

Yeah.

Cow as well. Like, it's.

Yeah.

Because I, I'm wondering if I were to go to my local grocery store and ask for it, what I would be getting.

Yeah, it. You'd want, you'd want to make sure, I mean, if you're going to like a Whole Foods that most of those places sell it and you just want to make sure it says that 100% gr. Grass fed.

Okay. Yeah.

You know, if it says 100% grass fed, it's going to be better. It's going to be better than any conventional. The ideal way to do it is to, you know, go to your like farmer's market or your local farm and talk to them and say, what are you feeding the animal? How are you raising them? And get a feel for that and then get it from them. And organ meats are really cheap too, you know, compared to muscle meat. So anyone that's like, oh, but grass fed, that meat is so expensive. Not, not, not the organs. It's, it's, it's sometimes like not just half, but even three fourths the price of muscle meat. So it's, it's, it's a lot more nutritious too.

So. Yeah.

But, so the other, so the other option, this is, this is for the people that are like, okay, I don't want to get a beef liver. I want to start. I just want to go for it. So that option is purchase chicken hearts.

Oh, okay.

So chicken hearts are small and you know, usually will come in like a container, you know, a little container like that. And there might be like maybe you know, six to nine hearts in there or something like that. And what you do is you can be doing the same thing. You can be making a ground like a saute or spaghetti sauce and just chop them up like you would almost a mushroom, you know, just Dice it up in a small piece, bits, and toss it in. Not all of them, but just some of them. And no one will know. No one will know because they're so mild. And if you chop them up small, no one will think, oh, there's a heart in my. In my sauce. Like, they won't see that it's a heart. So.

Right, right.

So. But they're really. Chicken hearts are very, very mild. And, you know, the heart is the closest to the muscle meat as you can get, because it's basically a muscle. Right, right. The texture is very close to muscle meat. And you just won't know. People won't know. And it's got a really great taste. So chicken hearts are a good one for people that aren't squeamish about having to, you know, chop up, you know, the organ.

Okay, I'm going to have to try this.

Yeah. Literally treat it. When I think about it, it makes me think of a mushroom. Because, like, when I throw mushrooms into a sauce and I dice them, I'm not talking about slicing. I'm talking about dicing the mushroom so you can't tell it's a mushroom.

Right. Hiding it from your children, kind of.

Yeah. And then in the sauce, it just. You just see little bits, right?

Yes.

But you don't think like, oh, I'm eating mushroom. You just kind of. It just kind of simulates really well the dish. That's how. That's how chicken hearts are.

Okay, Perfect. That's wonderful. Okay, so tell us where we can find you. How can we purchase the product from you?

So you can find us online at Eat, and then you can find us on. You mentioned our social media. We've got tons of content, just really good content about education, education around organ meats, but also recipes. You'll find recipes on our site@theepluck.com but then the Instagram and Facebook are also the handles at Eat Pluck. And then if you want to kind of follow me personally, I'm at chef James Barry with an A. That's B, A, R, R, Y. And I do different things than what Pluck does, but I do recipes as well, but just very different. So trying to cover a little bit of everything that way.

Yeah, well. And you also share a lot of different ideas that people that use Eat Pluck, how they're using it, which is nice as well, so that you can get different ideas for how to use it in your own home.

Yeah, definitely. Definitely. And it's been amazing. I mean, you know, I started this out our Talk, you know, mentioning how sometimes it just feels divine. But I just want to say, as we come to an end, like, I just, I feel so grateful. Not only that I was able to tap into something that created this so that I can bring organ meats into the family home and do it so have people do it so effortlessly and deliciously so that I feel very grateful for. But the response has been amazing. I mean, we launched during COVID I mean, so that's incredibly hard when you're an online product, food product that no one's tasted, that no one knows what it tastes like. And the response has been just phenomenal. I mean, from people like yourself who have me on their podcast to talk about organ meats to the people buying it who are then sharing their experience. So I just, I'm just very grateful to our customers and our influencers that are sharing this because as I mentioned, my mission is let's, let's save the planet and start eating more nose to tell I like if my goal for this year, my big, hairy, audacious goal is to get a million people to try organ meats.

Okay?

So I hope everyone listening will join me in that and spread the word. Whether it's pluck or just some of the suggestions we discussed in the podcast, just try it. Just try it and see how you feel. See how your body feels. I am pretty confident you are going to find that your body feels amazing.

Excellent. Thank you so much for your time.

Thank you.

Thank you so much for taking, taking time out of your day to listen to my conversation with James. I hope you found all the information he provided in regards to eating organ meats and his product pluck valuable and would love for you to give his product a try. I promise you you will not be disappointed. This stuff is truly delicious and can be put on almost anything. You can save 10% by using the code formfit, that's F O R, M, F I T, all capital letters. And I will also provide a link in the show notes for you as well to click on and then just use that code for 10% off. Make sure to let me know in the form Fit mom community if you get it, if you tried it and how you like it. Make sure to follow James. Again, all the information will be in the show notes. He has a wealth of information, great recipes that he provides as well on his Instagram page and again, I hope you enjoyed it.