They're one of the most nutritious foods we can eat, so why is there such an "ick factor" surrounding them? We're talking about organ meats today! In this episode, I'm joined by James Barry, professional chef and passionate organ meat advocate. But this conversation goes much deeper than just beef liver or tongue. We discuss intuitive eating, how to encourage picky eaters to be more adventurous, his favorite tricks for incorporating more nutrient-dense ingredients in your diet, and lots more! Learn more about James Barry and Pluck here: http://theprairiehomestead.com/pluck and use code HOMESTEAD for 20% off  Preorder Old-Fashioned on Purpose now and get exclusive bonuses! http://oldfashionedbook.com/Have a message you want to share with the world? Apply to be a guest on the Old-Fashioned on Purpose podcast here: https://www.theprairiehomestead.com/podcast-guest-applicationWeekly musings from my homestead: http://theprairiehomestead.com/letterMy essays on an old-fashioned life: www.prairiephilosophy.comMy homesteading tutorials & recipes: www.theprairiehomestead.comOur Wyoming-raised, grass-finished beef: http://genuinebeefco.comJill on Twitter: http://twitter.com/homesteaderJill on Instagram: @jill.wingerJill on Facebook: http://facebook.com/theprairiehomestead