James Barry: How Ancestral Foods Can Transform Your Life

Today, I had the pleasure of chatting with James Barry, an amazing guest who accomplished something many thought was impossible—taking the healthiest superfoods on the planet and making them delicious and easy to eat. James used to be a celebrity chef and has cooked for some of the biggest names like George Clooney and Tom Cruise. As we explored the world of food and health together, James shared how he found his way into the ancient method of eating and how it can benefit everyone, especially entrepreneurs. Let's dive into the rich conversation we had about health, business, and everything in between.

Summary

James Barry discovered the key to making superfoods taste great. Once a celebrity chef, he spent years cooking for the stars and now shares the secrets of nutritious ancestral eating with all of us. In this episode, we explore the world of organ meats through James' brand, Pluck. We talked about how eating the right foods can boost energy and decision-making and ultimately bring longevity to our lives and businesses.

Embracing Change and Seeking Guidance

James spent the early part of his culinary career feeling like he was "falling to the bottom of the ocean," but he soon realized there is strength and growth in accepting guidance. With a new sense of being taken care of and surrounded by mentors, James understood that it's okay to walk in the footsteps of those who came before. "There's plenty of people that have come before me. I can just see what they did, replicate it, and apply it to my business," he said. This openness to learning created a platform for him to launch Pluck successfully.

The Role of Routine in Health and Success

James shared the importance of routine in balancing joy and productivity. By sticking to a daily routine that includes exercise, he taps into the joy which allows him to solve problems more effectively. "I wake up at the same time every day, work out at the same time, and go to sleep at the same time," he said. Routine doesn't only improve mental clarity, it helps in making tough entrepreneurial decisions.

The Origins of James Barry's Culinary Journey

Growing up with non-gourmet cooking, James found a spark when he first scrambled an egg. The path to culinary success was not straightforward. He tackled many challenges, including a career in acting. It wasn't until after 9/11 that he felt the shift towards his true passion—cooking. Inspired by the need for authenticity and purpose, James took the leap and never looked back, even when it meant a significant drop in income.

The Importance of Real Food and Ancestral Eating

James emphasizes that eating real, unprocessed foods can change lives. He has seen trends come and go, but eating real food remains constant. "There's trends, but what I've always focused on is eating real food," he stressed. James highlights the negative effects of processed foods, reminding us that food is not just about calories, it's about nutrients.

The Significance of Organ Meats and Pluck

Organ meats take center stage as James explains their importance in our diet. He talks about how being a dad inspired him to look into nutrient-dense foods for his kids and himself. Organ meats are highly nutritious and a natural multivitamin. Despite cultural barriers and lack of familiarity, organ meats were the answer. To counteract these challenges, James created Pluck—a convenient blend of organ meats and spices for everyone to enjoy. With Pluck, you get the goodness of organs without the strong taste. It's designed to be sprinkled over meals, providing a hassle-free path to better nutrition.

External Resources:

• Get 20% off your order of Pluck with our Special...

Episode Transcript

(00:00):
All right.

(00:00):
Picture this.
What if you could take the mostnutrient packed superfoods on
the planet, foods that havefueled humans for centuries and
actually make them taste greatand amazing, make it easy to eat.
That's usually pretty impossible.
But my guest today, JamesBerry, crack that code.
He used to be a celebritychef cooked for people
like George Clooney, TomCruise, and so many others.

(00:21):
And he realized that thisancient way of eating is
actually the way to go in thismodern way we're all living.
Uh, diets are kind of,they're really bad, you know,
they're all over the place,but like, uh, you know, we
break it down on this podcast.
So you're going to get a mixof diets and how to use this
ancestral way of eating that Jamestalks about and has now built

(00:43):
this brand called Pluck Around.
We'll dig into that.
But why it's going to help youas an entrepreneur, as a human
to feel better, make betterdecisions, have a more longevity
in anything you're doing.
But James also breaks down his,his reinventions throughout
all of his years, even beforebeing a celebrity chef.
It's an awesome story ofhow he even got into that.

(01:06):
So he's going to break it downand they give you a path to try
some of this stuff out yourself.
He's also hooking you upwith a pretty cool discount.
To his products at pluck.
Just go to hustle and flow chart.
com slash P L U C K. Good.
Try them out.
It's awesome.
I recommend them.
Uh, and you're going to love James.
So let's get into the episode.

(01:29):
All right, James, we're doing this.
I appreciate you formaking the time today.
And, um, I guesswe'll just start off.
How are you feeling today?
You know, are you, areyou feeling pretty good?
Uh, you know, just, um, Ishouldn't answer that for you.
How are you doing?
I'm actually, I'm feelingreally, uh, taken care of.
There's, there's been a lot oflearnings, um, probably some of the

(01:52):
biggest learnings I've had in thefour years of the business, uh, that
started at the end of 2024 and goinginto this year, it's kind of like
the learnings are like, what got youhere is not going to get you there.
It's that kind of learnings.
And, um, and I'm feeling when theyfirst came up, I was like, Oh, I
was feeling like, like I was slowly,you know, falling to the bottom of
the ocean, you know, weighted down.

(02:14):
why?
Hello.
But, uh, but, but now I'mlike, Oh, I'm being lifted up.
There's, there's so many people thatare available and that are really
helping to be guides and mentors.
And, uh, so I feel very, veryblessed and taken care of.
that's big.
And as an entrepreneur of anysort, I mean, you are in the food

(02:37):
space, culinary space, uh, youknow, a lot of us work alone, or
at least we feel like we're alone.
So.
It's interesting because youwere telling me you've had
some perspective shifts and,you know, you've had some
outside perspective shifts.
Do you have some internal as well?
Or like, do you reflect, uh, like,do you have a process for that?
I mean, I, I'mdefinitely aware of it.

(02:58):
I, I think that, um, There'sdefinitely an aspect of,
uh, imposter syndrome.
I've never run a CPG company.
So that's that right there kindof supports imposter syndrome
when you're entering a fieldthat you're not as familiar with.
But I'm also very determinedand I'm feeling scrappy.
And I'm just like, you know, I amgonna, I'm going to figure this out.

(03:20):
And, you know, I think I'mable to, at my age to reflect
back at my life and go, okay,well I've, I've done like, you
know, four or five marathons.
I've done a triathlon.
Like I got through that.
I could do this and I'm a fatherand I'm a husband of 13 years.
You're like, it's like,okay, I've endured a long,
long term relationship.
I'm, I have kids that arehealthy and happy and I'm

(03:43):
like, okay, I've done that.
You know?
So I'm just kind oflike, I'm trying to take.
wherever I can, um, and apply themwhen I am feeling kind of less
than, or when I am feeling likethere's a mountain in front of me.
You know, I'll share, this isreally interesting, just gives
an example, a model of howI'm pulling from everything.

(04:05):
But like, it's snowingright now where I live.
Yeah.
not literally snow, butthere's snow on the ground.
And, and I walk my daughter,my youngest daughter to
school, uh, every weekday.
And we walk sometimes througha forest and I sometimes wear
these shoes that really kind ofslip in the snow, but I noticed

(04:25):
that if I walk through a forest.
In the footprints ofpeople that came before
me, I don't slip as much.
And I was applying, I was eventaking from that going like,
Oh, that's a, that's a, that'sa business mantra right there.
It's like, don't feel like youhave to create your own footsteps.
Like there's plenty of peoplethat have come before me.
I can just see what theydid, replicate it and apply

(04:48):
it to my business and juststep in their footsteps.
It's still my footstep.
Hmm.
But I don't have to reinvent.
I like
I don't have to go it alone.
Ooh.
Yeah.
I can relate both.
Uh, you know, specifically to thescenario you're talking about.
I mean, I'm in San Diego,it doesn't snow much.
It might though.
I just snowed in Florida.

(05:08):
Who knows?
So, but, um, yeah, but I knowthe fact that I know you said
like, you know, I'm, I've slippedmany times because I don't
experience snow much, but walkingin footsteps, you're right.
It's easier.
But at the same time, yeah,a lot of us in business just
feel like we're, we're kind oflone soldiers going out for it.
You know, we know what's bestor maybe we were imposter

(05:31):
syndrome stops us from askingquestions or asking for help.
I know that's a pretty common one.
I see it in my mastermind of likehigh level entrepreneurs every
time and they even admit it like,yeah, I don't like to ask for help
or it just doesn't feel right.
That, I will say, is not my issue.
And it's because I, I, I did havea business that I did go alone

(05:51):
a lot and I Then I didn't ask asmany questions and I and I and I
felt the negative effects of that.
I felt the isolation.
I felt the the kind of suppressionHardship that I created
from not asking questions.
So I I'm very like I entered thisbusiness that i'm currently in the
um I entered it very conscious ofmaking sure that the business plan

(06:15):
was also included in my health plan.
I, I was like, very aware of like,hey, our schedules are fictional,
like this idea that we have to dothis ABC is, is completely false.
It's all made up because you cango around the world and you can
see the work week, the hours, thework day and the work week are

(06:36):
completely different dependingon what country you're in.
So there is no streamed,like everyone has to do this.
It's particularly if you're workingin e commerce, it's what you
create and what you communicate.
So I was very aware of that.
And then the third thing was thatI, I was very aware that, um, that
I was going to enter this learning,like, like, like in a learning

(07:00):
mode of like, I was going to askquestions and I was not going
to fake it till I make it, I wasgoing to be very, very transparent.
About that process.
But what's interesting is by, byhaving even that clarity of those
points I just made, it also helpsme be more clear with my instincts.

(07:21):
Like I'm very, I'm like, I'mlike, my ears are primed.
So I'm very like, I'm listening.
I'm looking for signs.
I'm looking for clarity,but I'm also coming at it
from a heart center place.
Yeah.
You're grounded.
Yeah, so I'm grounded and open
Yeah, that's cool.
I just interviewed agentleman, Kevin Surace.

(07:41):
He's a big, you know, he haslike 94 patents and, you know,
one of the things he said waslike, I just have to expand, you
know, put myself in a good joyousplace, you know, finding joy, but
that allows him to be more opento the possibilities and you can
solve better problems that way orproblems people don't normally see.
It kind of sounds like whatyou've done, you know, you've

(08:01):
allowed yourself to get thatguidance and yeah, not hack
it alone Which is so common.
and what I'm also learning.
This is a slight step away frombusiness, but it, I think it, it
will serve everyone is that, um, I'malso learning, well, we'll taking
what he said, like, so tapping thejoy, but how do you tap the joy?
Like how, how, how do you cocreate an environment where you

(08:24):
can, can, you can tap joy and I'mfinding what helps the most is
routine and making sure that thatroutine has exercise or movement.
to it because that does cocreate joy when it creates
happiness because the endorphinsfrom working out Actually
chemically create happiness.

(08:46):
So like building that routine, Iwake up at the same time every day.
I work out at the same timeevery day and I go to sleep
at the same time every day.
And that routine is absolutelymade a huge difference in
not only my state of mind,but also getting shit done.
Yeah.
No, absolutely If you're notroutine with something that you

(09:08):
can control like that Then likehow can you how can you adapt
to the world around you that'sconstantly in motion, you know,
And it just, and that's the,that's the trick, right?
Everyone thinks like, Oh, likeif I reach, reach this level
of success, then it's, it'snot going to be as chaotic.
It's like, no, it is.
You just have new problems.
Like you don't reach, there isn't apoint where you're, you're like, Oh,

(09:30):
you're just gliding and you're justlike, Oh, like business is so easy.
It's like, it's just new problems.
Yeah, you never made it, right?
Like there's no making it like youmight find that summit that peak,
but then you're like, guess what?
There's a ton more.
It keeps going.
And that's the
really does.
There's, there's alwayssomething to learn.
You know, you have a reallyinteresting background.

(09:52):
I want to get into becausethere's a lot of different angles.
We'll explore here.
And I like what we'vealready gone, James.
And, you know, you'vebeen in food for a lot of
years, you celebrity chef.
And I'm sure you didsome stuff before that.
I want to learn about becauseand then, you know, you've
obviously Now, CPG, you have yourown products pluck, you know,
so I'll just shout it out noweat pluck is, um, you know, the

(10:14):
domain actually, you hooked usup with the cool coupon code.
So I'll, we'll mentionthat in a little bit.
But, um, yeah, I want to reallyset the stage because you've
been in food for a long time.
You've worked with a ton ofcelebrities or, you know,
cook food for them, probablyeducated them on some stuff.
Maybe they haven't known about,you know, people like what George
Clooney, Barbara Streisand, youknow, some pretty large names.

(10:37):
Yeah.
Yeah.
Tom Cruise pretty large.
So I guess I, I'm curious,uh, what was your experience
with food growing up?
You know, it sounds like therewas a switch that happened and
I'm, I'm curious, you know,why food, and, and why do you
go down this, this journey?
Yeah.
It's interesting.
I, I, my mom always laughs.
She's like, I don't know how Igot a chef for a son because in

(10:59):
the household I grew up in, youknew dinner was ready because
the smoke detector went off.
Like yeah.
Yeah.
Yeah.
what's she doing?
The cooking or your
Oh, she was doing thecooking and you know, she
grew up in, um, culture.
It's like where you, you cook thingsto death, you overcook them to
make sure there was no pathogens.
Like that's how she was raised.
So like hamburgers, wedubbed them hockey pucks.

(11:20):
Like that's, they were that hard.
You could throw them againstthe wall and they'd bounce right
back at you like a Frisbee.
Yeah.
Yeah.
But, uh, but so to this day,it was like, It's like how
how did I get in this field?
But there was something there's somespark that happened when I first
learned how to scramble an egg and Ithink for me What didn't put me down

(11:42):
that path when I was a young kidwas that I didn't see it As a job,
I didn't see it as a career path.
It's easy to for people to thinkthat the culinary fields have always
been about celebrities and gameshows and food shows and all that
stuff, but it's like You Bad stuffdid not exist in the seventies.

(12:02):
It's like I grew up, therewas two cooking shows
that I remember as a kid.
There might've only been oneat the time, but when I was
watching TV in my middle schoolage years, I remember too.
And it was Julia Childs andit was the frugal gourmet.
Those were the two I remember.
And they were both on PBS.

(12:24):
Like that's it.
There was nothing else
Wow.
and so the path for you know Cookingwas was you have to own a restaurant
and I was like, I don't want to dothat My dad owned a grocery store
and he would work these long hoursand I just remember like I remember
a certain point in my life where Iwould go to bed and he wasn't home

(12:44):
and I would wake up and he wasn'thome So he had come home and slept
in between those two times and uhYou know, I was a sensitive kid.
So I was like, I don't,I don't want to do that.
And, and it wasn't until it reallywasn't until nine 11 that I, that I
re looked at my life and I was like,okay, life is life is precious.

(13:09):
Uh, I feel like thatwas our generations, um,
Pearl Harbor, you know?
So I was like, I need to makesure that every decision I make
henceforth is really heart centered.
It's coming from a placeof mission and wanting and
why I'm here on this earth.
And so I was at the time I wassubstitute teaching are kind of
working in the education system.

(13:30):
And I was, uh, in Hollywood system.
I was an actor and workingin that arena and I liked
the art of creative Uh,creating things from scratch.
I love the creativity thatcame with, uh, the film and TV
business, but I didn't like the,I didn't really enjoy the, the

(13:51):
LA school system, the LA unified.
And so I was kind of like, well,what do I, what do I want to do?
And I, and I looked back,well, what did I love as a kid?
And it was cooking.
So I then switched gears, wentto culinary school, came out of
culinary school and, and how Ithink we all know when we've tapped
something, tapped in this, uh,maybe a source that's bigger than

(14:12):
us is, is this what's happened?
This is what happenedfor me as an actor.
I was working so hard.
I was putting out 200 percentand I maybe got back 30%.
And that's,
back meeting in, in termsof like what financial money
financial or, or, um,opportunity, anything like, uh,
I, I had to really create myown opportunity in that field.

(14:36):
It, it did not come effortlessly.
And I think most actors and peoplein entertainment experience that.
Um, but what's interestingis they just don't have.
The contrast.
So then when I moved towardsthe culinary field, I put out a
hundred percent, I got back 200percent the manifestation that
happened was off the charts.

(14:57):
I would literally, Imean, Joe is crazy.
I would literally think Iwant to cook for rock bands.
A week, two weeks later,I would get a call.
Hey, do you want to be the, thevegan chef on the Vans Warped Tour?
Where you, you know, you tour for 60days, uh, around the U S and Canada
and you cook for over 200 bands.

(15:17):
And I was like, okay, like, like itwas like, it was, it was so fast.
And, and, and there was truemanifestation happening.
So I, I felt like, okay,I'm, I'm onto something here.
And, um, And then, and thenit took me to the path of
eventually starting a mealdelivery service to then
eventually starting a CBG company.
Okay.

(15:38):
That's, that's a cool path.
And I love, so it sounds likeyou've been tapped in and
kind of this grounded feelingthroughout the whole thing.
And yeah.
Okay.
So was there, I'm curious on thefood side specifically, like,
So you said scrambled an egg.
That was like the aha moment.
Yeah.
And you, you weren't raised ina, in a home where, you know, it
was a different style of cooking.

(15:59):
Like, was there a, cause Ithought I read you were kind
of a picky eater as well.
Like, and yeah, yeah.
Like, was there a
I was a very picky eater.
I didn't have my firsttaco till I was in college.
If we went to, and I grewup in California, right?
So that's a big deal.
That is I'm in San Diego.
So I know.
Yeah.
Yeah, you know, San Diegois such good Mexican food.

(16:20):
Um, uh, I would, we would goto a Mexican restaurant when
I was a kid and I would ordera hamburger, like that's how
You're one of those guys.
I was bad and I wouldn'teven eat the hamburger.
I was paleo before it even,there was even a word for it.
So when I was a kid and we'dbe going on our road trips,
most people back then, ofcourse, stopped at fast food.

(16:42):
And so we would stop at like,McDonald's and it would always
take us longer because I wouldnot eat a burger as it was like
I didn't like, I still don't likeketchup and condiments on my burger.
Um, and I didn'tlike meat and bread.
Uh
I, so what they would get is theywould have to order a plain burger
and then I would get it and Iwould pull the meat out from the

(17:05):
bread and pretend I was eatingbecause I didn't want to be freaky.
Right?
So I was pretending Iwas eating it and then it
crumpled up and throw it away.
So I was only eating meat froma burger and nothing else.
Paleo style.
in 10, 10 burgers, right?
God, if I had just known that waspaleo, I could have, you know,
been there before someone else.

(17:25):
Yeah, it's all marketing, man.
But yeah, well, I'm curious,like with the, you know,
with the celebrity thing.
Uh, so it sounds like there wasprobably a crossover from when he
did some stuff in Hollywood, youknow, maybe you kind of learned,
maybe there's a little networkthere, um, don't really want to go
down that so much, but I'm curiousif there were some learnings, you

(17:46):
know, when you're with celebrities,like, you know, I guess both ways.
Like, was there some teachingthat you were doing to them
about food or were you learningfrom those experiences that
you were able to take away?
It was pretty cool actually.
Um, you know, I was in my thirtieswhen I went to culinary school.
So I was not a young pup and,and I wasn't easily swayed.

(18:06):
I got into it very clear and like,I, I, this is what I want to do.
And I want to help people.
Like I want to work.
One on one and helppeople with their health.
So the school I went to in NewYork that doesn't exist anymore,
it very much kind of fusednutrition and culinary school.
So you, you not only were learninghow to cook things, but you

(18:26):
were learning why that cookingmethod was important or why that
preparation helped to make it moredigestible and more, more nutrient.
or bio available.
So it was, it was very allencompassing around health.
And it was a school where a lotof, uh, people looking for private
chefs were reaching out to.
Now, I didn't know that when Isigned up, but I got all of my

(18:50):
first two years of jobs fromreferrals from the school.
And that was becauseof how I showed up.
So I also was like, Some kids wereat right out of high school and they
would like not show up they werelike excited to be in new york and
just kind of Fluffing it off and Iwas like no i'm i'm here like i'm
here to learn and i'm only here tolearn and so I showed Up every day

(19:11):
and the school noticed that and Iworked hard and they were like, oh
well We know we can depend on him.
So that was a huge for me and Igot so many referrals but when
I The story that I had with myvery first Private client kind of
tells you a little bit about howit was with all of my clients.
So here it was 30.
I had just externed at arehab center in Malibu.

(19:34):
And they offered me a job as, asa assistant to the chef there.
And it only was goingto pay 9 an hour.
So here I was 30 yearsold, looking at 9.
Now I was making 27 anhour substitute teaching.
So it shows you how far I hadfallen financially by just changing

(19:54):
careers and how, um, at the timethe culinary arts really didn't,
they still don't pay very well.
Um, so I was I was, I mean, Iwas crying when I, when I got
offered that job, I was like,I can't survive off of this.
And this isn't, this is, thisisn't what I got in here to do.
And then I got a call.

(20:15):
And it was the assistant ofthis, uh, CBS newscaster,
fairly big name back in the day.
And, They were like, Hey, we'relooking for a private chef.
You come referred by the school.
Um, we are looking for someoneto calorie count, to do low
fat, to do this, to do that.
And I was like, I heard them talkand I was like, that's not me.

(20:36):
I'm sorry.
I don't think I can deliver for you.
And here I was though,needing this job.
And I still did not.
Waiver from what I believewas right and, uh, so I just
said, I don't think I'm theright person for the job.
That's not what I do.
And she then said,well, what do you do?
And I shared, I said, well,I don't, I don't believe we
need to calorie count when wefocus on quality of product.

(20:58):
I believe if everything'smade from scratch and I'm
controlling ingredients.
That not only will, will theclient feel more satiated,
they won't feel a craving foroutside foods because the foods
I'm giving them is so nutrientdense that it's satiating them.
And, um, and I, and I also believethat I could create a balance of,

(21:19):
because most foods we purchasewhen they're ultra processed,
they're extreme, they're extremelysalty or they're extremely sweet.
And when you can make thingsfrom scratch and control the
ingredients, you could find abalance and, and if you ever learn
about my macrobiotic, uh, diets orthat eating, they, they do that.
They talk about if youbalance sweetness with savory,

(21:40):
that you actually don'tcrave sweetness as much.
You just need a hint.
You don't need a lot.
And so it's really justabout that balance.
And, and so I just explained itand I talked from my heart and
at the end of it, she said, Well,we'll do what you said and and she
was my she was my first privateclient She I had her for two
years and um, it was a fantasticrelationship and she absolutely

(22:03):
achieved everything She wanted andand and from that moment on that's
how I entered every situation.
So even tom's people even umEven Gerard, but like, like they,
their people would say, well,this is how he wants to eat.
And I'd be like, really?
And then I would just askhim, I'd be like, Tom, is
this how you want to eat?
Cause I didn't treatthem differently.

(22:23):
I treated them just likeI would talking to you.
It's like, and I thinkthat's why they liked me.
I was a, I was, I, I honoredtheir privacy and B I didn't
treat them like celebrities.
I treated them like people.
And then I came with an expertise.
I wasn't just this like, Oh,I'll cook whatever you want.
And he's like, well.
I want to, I'm going to makefood that's clean and that,

(22:45):
that serves you emotionally,but also satiate you physically.
You're true to yourself andyou're taking that and I could
see everyone loving that.
you know, that, that connection
And that, well, that's also,that's why my, my resume started
to build is because peoplewere seeing such results.
And I, to this day, I'm like,look, there's trends, man.
When I entered, Culinary when Istarted private chefing the big

(23:08):
book at the time was called a fatflush diet And I have in my 20 years
as a professional chef I have seentrends come and go but the one that
i've always is my north star thatnever changes Is just eat real food.
yeah, for sure.
That's it.
and you talk a lot about ancestraleating and you know, like just

(23:29):
really like, like you say, theclean foods, there's a, I think a
lot of more talk about processedfoods now and people are starting to
kind of understand what's in those.
And there's all these different,you know, all sorts of toxins
that come along with that as well.
But like, what's the, I guess,what's the real cost if you were to
think, of that and the disconnectionfrom eating ancestrally.

(23:51):
Like, with some of the stuffyou're doing at Pluck, for
instance, with organ meats.
Like what's the disconnectin our modern times from
not eating these ways?
Yeah, and what's,what's the cost to us?
Because it seems like we'rejust, like you mentioned, we're
craving sweets or salties.
So, it just seems like thatjust throws everything off,
you know, in the terms, like,how we feel, how we're eating.

(24:14):
I think the cost is that whatwas it just four years ago,
maybe five Uh the the It wasthe first time in a very long
time where, where the mortalityrate had actually increased.
So, so meaning thatpeople were dying.

(24:36):
At a younger age than ever andI think that's you know, we talk
a lot about in the industry isuh Kids are canaries in the coal
mine if you know that reference
Oh, yeah.
You know, you bring a canaryinto the coal mine to give you
warning if there's there's uh,the air quality has changed
They're kind of leading the way.
Yeah, and and we're seeing it.
I mean we're seeing huge healthchronic health issues across the

(25:02):
board And, uh, it's absolutelytapped in to the choices we're
making and not just, uh, choicesthat we're putting in our body
choices as a nation, as a, as a,as a globe, as a earth, like air
quality choices, uh, water qualitychoices, soil quality, quality
choices, which all then lead tofood choices, which then lead

(25:25):
to the choices we make that forthe things that go in our mouth.
I think that, um, Ithink that we are.
Absolutely at a place where Ibelieve, and I even started a
podcast called everyday incestual,but I believe that looking to

(25:46):
the past that previously, I thinkwe looked to the past and we
thought we have to get back there.
And it's like, well,that doesn't make sense.
Cause we live in modern times.
We have technology.
Like, why would we try to go back?
backwards.
And I think that's the big mindshift mistake we've made is that
it's not about going backwards.

(26:07):
It's about taking the best from thepast and bringing it to our present
so that we have a better future.
And so that's why I nowlook at Ancestral foods.
So it's not about like, Oh, I'msupposed to only eat and such foods.
I suppose like there's the liverKing and you're just supposed
to eat testicles and raw livers.

(26:27):
And it's like, that's not realistic.
Like I'll even share likeone of the best diets I've
ever done in my 20 years.
And I did, I've tried a lot.
The best one I ever didwas it's called raw primal.
And it's eating raw meat,raw products like raw dairy,
raw, raw meat, anything raw.
It, I felt the best I've ever felt.
I've heard that actually.

(26:48):
I've, I've heard of somefolks trying this and I was
like, you gotta be kidding me,
It's incredible.
And you don't get sick if you'reeating from quality ounce.
But here's the thing.
Why am I not eating that way now?
It's because it's not practical.
Like you can't go to parties.
You can't go up, you,what are you going to eat?
You know, uh, What, what isthe, the, um, you know, raw

(27:09):
fish every time you eat out orsomething, or, you know, you just
like, like life is for living.
And I think when we create toomany limitations, it's like you
become Brian Johnson, that guythat's advertising is like, you
know, like you become this kind oflike very two dimensional person.
It's like, I, I, Iwant to be connected.
I want to feel connectedto the people around me.

(27:29):
I want to inspire and Iwant to grow and learn.
And I just, I don't think you cando that when you're inside, you're
boxed in, but it was the best diet,
Yeah.
mean we should all be doing it.
Well, and I mean, isn't thatthe thing with diets too, right?
They're, they're fads.
It's, it's almost like ifyou cannot sustain something
for let's call it life.

(27:50):
I mean, a long period of time.
Then you're, it's kind of, I don'tknow if it's any good for you.
Maybe it's even worse.
Maybe you have someperspective on that.
I think you tapped it.
It's like, I, I have in my career,I've always looked for this.
It's like, I'm not looking forthe magic pill or the quick fix.
I'm looking for thething I can sustain.

(28:11):
Um, I always laugh because, youknow, and maybe I'm revealing
my age, but it's like backin the day there was that
Suzanne Summers Thighmaster
Yeah.
I remember that I had one as a kid.
Parents did.
everyone had one.
And it's like, but it's alsothe thing that is at every yard
sale, maybe not so much, butwhatever, 10, 10 years ago,
it was, you know what I mean?
It was at every yard sale.

(28:31):
And it's like, dude, likeclearly that was a fad.
That was a trend.
And it's like.
I don't, I just, I don't wantthe thigh master of food.
Like I don't want thethigh master of diet books.
I don't, I don't want that.
I just, I just want things thatare going to be easily sustainable.
If we have COVID 5.

(28:52):
0, it's like, I canstill keep doing it.
Cause that's, you know, if anything,look at any, Epidemic or disaster.
It's like, what is the thingthat you keep doing when you're
in a high emotional state?
That's what sustainability is.
So what I've found in mycareer, that it has, at least

(29:12):
if it's a food, it's gotto encompass two qualities.
It's got to be both ofthem delicious and easy,
but if you hit easy anddelicious, In a health food.
So clearly something that's thereto support your health and that
desired outcome Then it's somethingyou can sustain no matter what
is going on emotionally in yourlife Because why would you stop

(29:35):
it tastes good and it's easy toeat or to get into your body?
Well,
That's actually a great metaphor.
You can apply in so many waysof life, but food starting
here, it's most obvious.
And yeah, it's kind of likewhat you mentioned earlier.
You got the salty andsweet spectrum, right?
That a lot of processed foods aregoing either which way, either far

(29:55):
end of the spectrum, but really youcan just kind of dash it with both
of those and kind of get that fill.
It seems like, yeah.
don't always think about this,but so there's the four tastes
that we, that we were introducedwhen we were young kids, right?
Salty, sweet, bitter, sour, right?
Well, there's a fifth called umami.

(30:17):
What a lot of peopledon't realize is that.
If you think about it,why is someone picky?
Like, why was I picky as a kid?
Well, there's emotional reasons.
Like sometimes your lifeis in state unstable.
And so what you're choosingto enter your mouth is the
only thing you can control.
And so that's, that's part of it.
It, there can be anemotional element.
We now also have to include, andback then we did not include this.

(30:40):
So this is also answeringthat question of like,
what's changed, but now youalso have to include like.
Chemical differences, like issomeone, is someone, um, uh,
autistic is, is someone havesome kind of difference going
on inside their body that makesthem very highly sensitive to
texture and flavor from someonethat's not in that state.

(31:03):
Right?
So now you have toinclude that part.
Category, but then the othercategory is just that, well, our
palates are, it's a physical thing.
The palate is something thatexists and has existed for
hundreds of thousands ofyears to achieve two things
to make sure that either we'renourished or that we don't die.

(31:25):
So like, if you think about it,these, this kind of communication
pathway that happens in our mouthestablished, whether we lived
or died back in the day, right,is this food I'm about to eat
going to kill me or nourish me.
And so it's so important whenwe're looking at how do we
make someone more adventurous?

(31:46):
How do we like, um, get someoneto be more nourished is you
think about like, well, what.
Look at what they'recurrently eating.
If they're eating the standardAmerican diet, the primary
flavors are salt and sweet, right?
So that means thattheir palate is off.
It's, it's, it's skewed.

(32:06):
If those were colors, it'sskewed towards blue and green.
We need to bring moreyellow and red into it.
And that's this, the, the sourand, and the, um, the bitter,
And then umami is a fifth kind
And then mommy's the fifththat brings it all together.
So, so that's kind of like, itcan sometimes be that easy by

(32:26):
just pull, like change, shifting,pulling out some of those salty and
sweet foods and really heighteningmore of those other foods.
And sometimes it canbe really gradual.
That's the other thingthat I've learned.
Over my 20 years is that, youknow, this idea in America
of like, go big or go home.
Like, you know, I'm American.
I drive a big truck, youknow, that kind of concept.

(32:48):
It's like, likewe've, we've seen it.
We've existed in this placeof like, we go all in.
I work hard.
I play hard.
You know, that mentalityof like, actually that is
not how human nature works.
How human nature works isthe things that are actually
lifestyle are the things weonly do little amounts of a day.

(33:09):
Like if brushing our teeth tooktwo hours, I guarantee we have
some funky teeth out there,
very good point.
right?
It's like it works becauseit's a small amount of time.
You know, we did a couple times aday, but it's for small amounts.
And so I've really come to realizethat the way to tap into human

(33:31):
nature and to work with humannature rather than against it
is actually to really focus onmicro dosing or micro amounts.
And then focus on duration.
So micro mounts frequently.
Equals cumulative effect, but whenyou do that, like, like, that's
how I think of the product pluck.
Actually.
It's like, I think of it likeif we're, if that life is the

(33:52):
faucet and our bodies are thesponge, when the faucet has
a drip of water, it comes in.
It, the, the sponge, it gets,the entire drop gets, it
gets absorbed by that sponge.
But if I open that faucet up, thein, in tons of that water comes
on that sponge, there's all thisother water that drips down.
And that's what we're seeingright now in this mentality

(34:16):
of go big or go home.
So we're seeing that, forexample, in supplements, when
people overdose on supplements,they're just peeing it out.
And that's why we call it, Oh,you're just, it's expensive pee.
Yeah, it's true.
It's happening all the time andjust people don't realize it
That's a great analogy again.
Yeah, I love the analogy.
It's the sponge analogy andhow it all absorbs because

(34:37):
it's absolutely correct.
I mean, just try it, but howmuch waste and how much, uh,
just overdone ness, whateveris happening, you can apply
it in a lot of places.
And that brings me to, you know,because you obviously have your
brand Pluck and it's all aboutorgan meats and you mentioned your
podcast, uh, and everything's basedin this ancestral, uh, concept

(34:57):
of these eating, uh, habits orbehaviors, why organ meats and,
you know, like what was, was therea switch or something where you
realized it's, it's that like, wereyou feeling something or a scenario?
Well, the switch was being a cominga father that that's hands down
like I knew about organ meats Uhwhen I went to culinary school, I

(35:19):
I learned about um weston a priceThere's a book called nourishing
traditions and they talked all abouttraditional foods the importance of
of how it's prepared the importanceof um, Organ meats eating whole
animal and raw milk and all thesedifferent things and why and so
I knew about it then but I didn'tgrow up doing that and what, what

(35:41):
I think a lot of times why westruggle to incorporate anything
is that unfamiliarity, like wedon't have practice of doing it.
We have to have moreroutine with it.
I didn't have that.
And so I struggled to getorgan meats into my diet.
And, um, And then I had kids and Iwas like, okay, like I want to be
around to watch my kids grow up.

(36:02):
And I also want to, justlike every other parent out
there, I want my kids to behealthy, thriving, and happy.
So what foods are going tosupport that for both of us?
And then I just did somesearching on the internet.
So not internal searching,but like searching on the
internet and anyone can do this.
And it's like, what are themost nutrient dense foods?

(36:23):
And every, every indicatorcame back, Orgamese.
And normally it would say beefliver, but I have actually
expanded way beyond that now.
Um, and why do theyfocus on Orgamese?
Well, of all, if you think aboutwhat's in a prenatal, like what
science is telling you, this iswhat you need to create life.

(36:46):
If you look at the list of vitaminsand minerals, it's all an orgamy.
And what's sad to me is thatwhen we slaughter that cow,
which is really, I mean, like,I'm not, I'm not inhumane.
Like, I believe that is, that'ssomething we need to honor.
Like, we just took a life, butwe took that life to feed us.
And that's alwaysgoing to be the case.

(37:06):
Even if you're vegan, there'sstill something dying when
those plants are beingharvested to feed you, right?
For us to live, something dies.
That's just.
Across the board.
And if anyone doesn't believethat, I think you need to look,
look a little deeper because ittalked to a farmer and they will
tell you talk to a monocrop farmerand they will tell you it's, it's
like a frickin horror show whenthey plow those soybean fields,

(37:31):
all the different animals, insectsand critters that are housed
in those fields get decimated.
So something dies.
about that, but you're right.
There's all this death happening.
Always, always.
It's just, it's whether youjust want to admit it or not.
Right.
But so there's alwayssomething's dying to feed us.
But when we slaughter a cow, we arecurrently For most slaughterhouses.

(37:56):
We're only using 50 of that cow.
This is a business podcast whatbusiness would take Their resources
only use 50 of them like that.
That would be the worst businessplan in the entire world So
we are right now wasting about50 percent of that animal.
So to me, one of the most planetarythings we could do is just start

(38:17):
eating whole animal becausewhat's happening is we're only
utilizing 50 percent of the animal.
The most nutritious part ofthe animal is getting trashed.
And then what are we doing?
Well, we're nutrient deficient.
It's like a 2015 study, um,came to about 92 percent of
Americans are nutrient deficient.
And we're in 2025 now.

(38:38):
So that's probablyclose to 94%, right?
So if 94 percent of Americais a nutrient deficient, but
we're not calorie deficientbecause we're an obese nation,
Yeah, that's true.
then what's the issue?
It's clearly the foodchoices we're making.
Well, We're, we're trashing themost nutritious part of the animal.
And then what do we do?
We turn around and we buy, uh,we feed a 50 billion industry

(39:01):
of supplements to try to, youknow, compensate for what we
didn't get from what we ate.
And to me, that's, that's madness.
Ooh, it is.
And there's so much waste.
So it's not just that part, youknow, and it doesn't, it's not
honoring the animal just in that,that whole side of things, but
it's not even honoring ourselves.
And, you know, I'm surethere's reasons for that.

(39:23):
You know, people, I thinkthere's probably associations
to organs, you know, and justthat concept of organ meat.
So, like,
Yeah.
I think it, I think itbrings up your mortality.
I really do.
I, I think that.
That's definitely something I've,I've been messing around with and
thinking about is like when you,when you hear of a liver, you
think your own liver, when youhear of a heart, you think you're
the beating of your own heart, youknow, and I think, I think that

(39:45):
that's what we're really ickedout about, whether we want to
admit it or not, um, because mostpeople will say, Oh, that's gross.
And they've never even tried them.
Cause they're not, it'sactually not gross.
Like you talk to anyone thattruly eats whole animal,
like I'll give you a story.
There's this woman, um, who has awebsite called awfully good cooking.
Her family is one of the mostamazing families cause they

(40:06):
actually walk their talk.
They truly eat wholeanimal every week.
They're eating a differentpart of that animal.
They've eaten brain.
They've eating, eating tripe,which is the, the, um, the, the.
Or the, um, stomach lining is tripeand then they've also done lung.
I mean, they've done so manyparts and this woman's kids,

(40:28):
when their, her kids askedlike on their birthday, they
get, she said, you can, we'llmake whatever meal you want.
They ask for menudo, which is aMexican soup dish with tripe in it.
And most people go like, try it.
That's gross.
But if you actually prepare itproperly and you eat it, it's, it's,
it's why these kids chose it, it'sincredibly delicious, soothing meal.

(40:52):
Like it feeds you, um, literally,but it also feeds your soul.
And that's what these kids,these young kids are asking
for their birthdays, butno one would know that.
I think it's in fa as well,
Yes, it can be.
Yep.
Yeah, it can't be.
Yeah.
If you choose it.
Awesome.
But well, so Oregon meets ingeneral and like what you're

(41:13):
talking about, and obviouslythis, it sounds like this is why
you went on a mission with pluck.
And maybe you just tell me a littlebit about that and how you're
approaching this whole scenariowith your own product, because
it's, it's obviouslywhat you believe in.
Yeah.
once I identified like, okay,I wanted to feed my kids
the most nutrients food.
Well, I identified organ meats,but then I identified what
are the three main hurdles.

(41:34):
So first we have peoplethink it's gross.
Second, Most people don'tknow how to cook it.
We've lost the art of cooking it.
And most people, if they docook it, they overcook it.
And that's, that's one thing I'lljust share is that when it's raw,
it's actually at its tastiest andas you cook it, it can get stronger.

(41:57):
And like when you overcook liver, itgets stronger, not, not less strong.
So
it's the opposite.
Okay.
yeah.
So people that are like, Ooh,taken back by liver, it's
probably cause you overcooked it.
Interesting.
and then the third oneis that people don't
know where to source it.
Some people don't have access to it.
And so, uh, and then I guessthe third is people know that

(42:19):
they should be eating it.
They are taking it in the form ofa capsule and they just, capsules
are, they get either capsulefatigue or they're inconsistent.
You buy it one month andyou forget to take it.
You know, we're justinconsistent with capsules.
And so, um, Once I identifiedthose four hurdles, I was
like, okay, what do I do here?

(42:41):
And, and, and really, Imean, that's kind of the
uniqueness of me as a chef.
Like I, I've always kind ofthought outside the box and I'm
always kind of trying to feel out.
I don't have, my training is notsuch that it keeps me boxed in.
Like where I'm, I only dothe, you know, French cooking,
or I only do Asian cooking.
Like I'm not boxed in by.

(43:03):
A certain method ofhow to do things.
So I'm always trying differentthings I'm always thinking
like well, but what's thepractical what's the most
practical use of this?
And so what I basically did wasI was like, okay, we already
have Freeze drying and that'sa preservation technique and it
not only does it preserve it fromspoiling but it also preserves
the nutrients So they're alreadyusing in capsules and then we

(43:27):
have these We have dried herbs andwe have seasonings that are also
shelf stable and made to last.
So I was like, well, technicallywhen you make a pate, that's what
you're doing is you're taking theorgans and you're cooking them
with different vegetables andherbs to make them taste good.
So why can't I just dothat on a dry level?
And that's where I started topiece together pluck, which is.

(43:51):
Really a ancestral superfood,but it's basically taking freeze
dried powdered liver, heart,kidney, spleen and pancreas,
combining it with salt andthen organic spices and herbs.
And so what we've createdis a seasoning that you
microdose frequently becausewe all season our food.
So every time you eat, justsprinkle it on your food and

(44:12):
you're then getting cumulativeeffect of the organs.
We have kind ofsomething for everyone.
We have three flavors.
That, um, all willalso brighten the food.
Cause the umami in theorgan meats actually makes
the food taste better.
So if you want to be deemed a betterchef, you just put pluck on there
and everyone thinks you're amazing.
And you don't even have to tell themit's pluck just pretend it's you.

(44:34):
That's all
good.
I
And then we have.
We have a fourth product,which is just pure.
And that's just the organ meat.
So that's for those people thatare like, Hey, I've been tested.
I'm anemic.
I, you know, my, my, I reallyneed certain amount of nutrients.
Great.
We have that for you.
I just want you to eat itversus swallowed in a capsule.
Um, and one teaspoon of that isequal to two ounces of organs.

(44:58):
That's how concentrated it is.
teaspoon.
Okay, because I was going toask, I'm like, is this enough
if it's just as, you know,you're sprinkling it on or
you're using it as flavoring?
What's fascinating is it reallydoes go back to that, that, what I
was saying about that whole, likewe have this American mentality
of go big or go home, but it'slike, is a small amount enough?

(45:19):
Well, I should say is a smallamount is small amount enough said
the cocaine user who just trieda little bit and was like, right.
So, so clearly likethere's aspects of life.
Where when it's small amounts, justlike that sponge, and I actually,
our body is able to absorb it.
Like if, so if I take capsuleswith too much vitamin A or any

(45:43):
vitamin, I'm going to pee it out.
But if I'm getting a littlebit and we typically eat
three times or more a day.
So if I'm using two, let's sayhalf a teaspoon every time,
even a teaspoon, I'm gettingnearly a tablespoon a day.
Of this and what's fascinatingis people we've gotten feedback
is people Get their their bloodtested and they'll say like,

(46:06):
oh it's showing up in my bloodmarkers I'm no longer anemic
or people that had skin issues.
My skin issues started going away orpeople that had issues around With
the birth or the the their childlike this one woman um messaged
us and said she was on her thirdchild and the first two she had um,
she She had very little milk Andthen she had, um, hemorrhage, blood

(46:31):
hemorrhage, a lot of hemorrhaging.
And she said the only thing she diddifferent for her third one is she
used pluck the seasoning, not thepure through from beginning to end.
And she said she had an abundanceof milk and she had no hemorrhaging.
Wow.
to midwives and they're like,Oh yeah, I always know if the
female had organ meats becausethe placenta is gorgeous, it's a
beautiful, rich color, and it's anice size like across the board.

(46:55):
So we cannot underestimate.
How powerful these ancestralfoods are our bodies
were designed for them.
There's this guy bill schindlerHe's a professor of archaeology.
He will tell you that thatbasically he wrote a book called
eat like a human and he'll tellyou that That basically we were
scab we were foragers first thenwe were scavengers So we did get

(47:19):
some meat protein, but it wasn'tuntil we got 30 We became the
predator and we got three thingsthat we did not have previously.
That's when our bodies changedThat's when our brains got bigger.
That's when we we enteredthe homo sapien Uh body
that we're in right now.
So this is like 300000 years ago, right?
And those three thingswere blood Fat and organs.

(47:39):
Those were the mother nature'smultivitamin that gave us the punch
To then evolve our brains to bebigger and our guts to be smaller
So we lost some ability to eatjust random foods But we gained
a brain that enabled us to createlanguage to create cities to create
all these amazing You know moderntools that we have to this day.

(48:02):
That is, I'm going to pick thatbook up because I've heard some
sprinkles of that, that conceptand what you just said there,
but that it makes perfect sense.
You know, the evolution of path.
he's got this great quote Hesays we are the only species in
the world That looks to someoneelse to tell us what to eat.
Yeah.
That's a good point.

(48:22):
Yeah.
And, but it goes even deeperwhen you realize actually
there's over 8 million species.
So what the heck happened to us?
Or maybe what's right with us.
Yeah.
Well, who knows, butyou know what I mean?
It's like, like, that's crazy.
And it, and it tells you thatwe did know we used to have
an instinct about what we did.
And that's why I'm a bigfollower or believer of

(48:44):
you got to eat your food.
Because when you swallow.
Let's say salt, a salt tablet.
You get a delayed response.
Why am I bloated?
Oh, I got too much of that salt.
But if I put salt on yourtongue, your body won't
let me give you too much.
The salt, the flavorof the salt changes.
Like by the third or fourth timeI put a dab on your tongue, it

(49:04):
literally tastes different andit kind of tastes disgusting.
Your body's rejecting it.
And that's a communicationpathway that's been developed for
hundreds of thousands of years.
Why are we not using that?
It kept us alive.
It kept us so that we couldevolve to who we are now.
Like we need to use it.
So you have to eat.

(49:25):
Like, so in a sense, when I'meven telling people, and I know
this is a business, but, butyou know, here's the thing.
All good.
We're living life.
Yeah.
Right.
And, and for us to be good inbusiness, we have to be able to take
ourselves, take care of ourselves.
So here's the deal.
Like I would break downthree main criteria for
what food you allow to pass.
Into your body.
First is you look for flavorsthat are found in nature.

(49:48):
Not natural flavors, not artificialflavors, but flavors that are
found in nature, meaning thatthey haven't been adulterated.
They haven't beenadded to the product.
They're just in the product becauseof how it's grown or, or, or yeah,
or just yeah, how it's grown.
So that would be one.
Two would be Uh nutrient densefoods so foods that have nutrients

(50:10):
in them not fortified foods Notfoods that have been fabricated to
have nutrients but foods that havenutrients nutrient dense foods And
then the third one is the one thatmost people don't think about and
they also don't we don't talk aboutenough which is Now just eat those
foods mindfully, like don't eatrushing, don't be eating in your car

(50:31):
as you're driving through traffic.
Don't mindfully just grab, youknow, stuff off the shelves
because it's cheap or yeah,don't be watching while you eat.
Don't, don't like be eatingaround people that stress you out.
Don't, uh, don't just mindfullygrab things from the grocery
store because you're hangry.
You know what I mean?
It's like, like be mindful and.

(50:53):
And you'll start to see, soeating those nutrient dense
foods mindfully, even how youprepare them, be more mindful.
Take a moment before you eat, youknow, to say grace, to pray, or to
take a breath, put your fork downin between bites, little things
like that, just to slow down.
See, your body will be ableto tell you when it's full.

(51:14):
It will be able tocommunicate to you.
Do you want more or less of this?
Because it has the time to do it.
And you're lettingyour body work for you.
Yeah, it's we live in such a fastpaced world And I've noticed as
I've gotten older well also havehad kids I've sped up my eating
but like back in the day when I wasa kid I would take my time I was
always like Joe's the slowest eater.

(51:36):
I'm like I chew more and Ithink it helps with digestion.
I've heard a
for it?
Cause some kids when they'reslow, they get shamed for
it and that's why they
speed up.
I didn't take it as butI definitely yeah, it was
mentioned many times I was likethe slowest guy at the table,
Right.
And so that affects us becausewe want to be like everyone else.
And it's like, actuallyJoe had it right.

(51:56):
Little Joe was the onewho was doing it mindfully
and like taking his time.
And that was actually, I mean,that to me is a beautiful
example of like, you know, Alot of times we, we know what we
need, like it's in our bodies.
And when we're young, that'stypically a time where we're
not as influenced by others.
And we just followthe beat of our drum.

(52:17):
And it's, I would recommendeveryone think back and kind
of reevaluate, well, whatwas I like when I was little?
We're around these foods oraround the behavior of how
it went with my own self.
And, and definitely, you know,it comes out with a, you know,
I've, I've two little ones, afive year old and a one year old.
So it's,
Oh, you're in it.
Oh my gosh.
Yeah.
And I know, I know you,you have, you're passionate

(52:38):
about this as well.
And this is how pluckcan tie in and, you know,
you're, you're introducingthese to your kids as well.
So that's what I'm going to do.
And you know, it's not forcingit because there's definitely a
relationship there with food that.
You want to let themexplore their own worlds.
You know, they're, they'rehuman just like we are.
And we've all gone throughphases of foods and you know, our

(53:00):
palates are changing all the time.
I forget how often, maybe, youknow, but it's, you know, your
taste buds are actually adaptingdifferently to, you know, often.
I think it'll be exciting when youstart incorporating pluck with them
too because what the feedback weget is first of all Like, you know,
we all have those days that gosideways, you know, like oh I didn't

(53:20):
meal plan I didn't we're just tired.
Let's just order pizza, right?
And I usually kind of feel a littlebummed out that i'm, you know,
not being more giving my kidsmore something more nutritious But
then what I do is I just sprinklepluck on it and they love it.
It tastes good and they'relike cool Thanks, dad.
Like love it You know,so like you can literally

(53:41):
sprinkle it on French fry.
You can take it, put it on anything.
We put it on popcorn when we havefamily night, you know, movie night.
And the kids love it.
Like they, many of us can't eveneat popcorn without it because
it's so flavorful that, and youcan't get that flavor for, from
pretty much anything else that.
Now a things that are normally kindof plain, like eggs and popcorn

(54:04):
and even toast, like you put iton there and it just brightens it.
It makes it so deliciousand craveable that.
You'll see, you'll see your kid'spalate change, you'll see their,
they'll actually get more interestedin the food they're eating.
And then hopefully if, if thereis something going on on bridges
in general, hopefully youstart to see any kind of health

(54:24):
stuff go away or you see energychanges, you see clarity of mind.
I mean, it's, it's incredible whenyou start getting this natural
mother nature's multivitamininto your kids and yourself.
It's, it truly is miraculous.
But yet it's not a miracle.
It's just mother nature.
it's mother nature.
It's how it was intendedand, and we're just
fitting right back into it.

(54:45):
So, yeah, we've been,it's a disconnected
world in a lot of senses.
So thank you, James,for, for enlightening.
Cause I didn't know much ofanything about this world.
And that's what fascinated me when.
He said yes to doing the pod here.
So I know after, after this,I'm getting some pluck and I'm
going to get the spicy one.
I'm all about the spice.
So, you know, that's a,that'd be one of them and I

(55:07):
we have a, we have, Ishould send you, so you, you
like hot, like really hot
I, that's my, that's my jam.
Okay, you, I, you got to emailme your, your address later.
Cause I, I just, we have anew flavor that's going to be
coming out and I need feedback.
Oh, yeah.
I'm your man.
and it probably won't beout when this podcast comes
out, but it will be gettingcloser, but it's habanero lime.

(55:30):
And I, and I'll send thatto you cause it's hot.
That gets, it's hot.
I'm in.
Thank you.
Well, and a gift to everyonewatching, listening.
James is hooking you up.
Uh, like I mentionedearlier, 20 percent off.
If you go to hustle and flow chartdot com slash pluck P. L. U. C.
K. and you just add the products.
I was testing it outand 20 percent off.

(55:51):
So and you'll learn alot to there's recipes.
Your podcast is on there.
Uh,
We have a blog actually startedwith that just started too, that
I I'm really happy with is it'sreally putting out a lot of topics
that I think are really top ofmind, like, you know, um, lead
and salt, you know, those kindof topics that I think a lot
of people are concerned about.

(56:12):
Yeah.
Well, soon soon to be.
You also have a digital mind, kindof a digital clone of yourself
that we're working on together.
Yeah,
And I mentioned Delphi all the time.
So yeah, hopefully that shows upon, on there as well, occasionally.
it will.
All right, James, Iappreciate you so much.
This was fun.
Thanks for
Thank you.
Thank you for having me on Joe.