I’m delighted to connect and have a discussion with James Barry today! James is a private chef who has launched an amazing product called Pluck, an organ-based seasoning I have been using for the last several years. James is also co-author of the recipes in Dr. Alejandro Junger’s book Clean 7.
James has always enjoyed working with food! Recently, he realized that cooking is his way of expressing love! In this episode, we dive into his background and passion for cooking. We discuss dogma, the illusion of health, the psychology of food, farm subsidies, orthorexia, phobias, manifestation, and alignment. We get into food privilege, the lack of transparency in the processed food industry, the health benefits of eating organ meats, and hurdles to consuming organ meats. We also talk about how Pottenger’s Cats and indigenous cultures have influenced him and how Pluck can be a gateway to organ meat consumption.
I hope you will enjoy listening to today’s discussion with James Barry as much as I did recording it! Stay tuned for more!

IN THIS EPISODE YOU WILL LEARN:

James was a picky eater until he went to culinary school in his thirties.

The wonderful things that happened after James aligned with his mission and purpose in life.

How to work manifestation into your mindset and methodology.

How does dogmatism influence people’s food choices?

How the lack of transparency in the processed food industry influences people’s mindsets and health.

How to make more intuitive and conscious food choices.

Some of the food challenges James has experienced with his clients.

If you are unable to moderate something in your diet, eliminate it.

Learn to honor yourself.

Overcoming the hurdles to eating organ meats.

The benefits of including organ meats in your diet.

James explains how he makes Pluck and shares his favorite ways of using it.


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Books mentioned:
Pottenger's Cats: A Study in Nutrition by Francis Marion Pottenger Jr.
Salt Sugar Fat by Michael Moss