Eating Nose To Tail with Pluck Founder James Barry! 434

James Barry has spent nearly two decades in the culinary field! He first started as a private chef cooking for A-List celebrities, including Tom Cruise, George Clooney, Gerard Butler, Sean "Puffy" Combs, Barbra Streisand, and John Cusack. Most recently, James launched his first functional food product, Pluck, an organ-based seasoning. It's the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet. Ancestral principles of "like supports like" and nose-to-tail eating drives the mission at Pluck. The seasoning is a perfect gateway into eating organs because it doesn't taste like organ meat- instead, what you taste is the savory, deliciousness of Umami, aka the fifth taste. James is 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 coauthored the recipes in Dr. Alejandro Junger's book, Clean 7.

Find James at-

eatpluck.com

IG- @eatpluck

IG- @chefjamesbarry

FB- @eatpluck

Study- Clara M. Davis and the wisdom of letting children choose their own diets

Find Boundless Body at-

myboundlessbody.com

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