Plucking Around with James Barry

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:

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Written By

Robert Sikes


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