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June 26, 2025 70 mins

In this episode, host Debi Robinson sits down with Chef James Barry, a culinary expert with over 20 years of experience cooking for celebrities like Tom Cruise, George Clooney, and Barbra Streisand—and the creator of Pluck, the world’s first organ-based seasoning blend.

They explore why organ meats — often overlooked or avoided — are among the most powerful nutrient-dense foods on the planet. From bone and joint support to gut health and hormonal balance, James shares how liver, kidney, heart, and other organs provide the key vitamins and minerals we’re missing in modern diets.

They also dive into the ancestral approach to eating, digestion, and why reconnecting with our instincts about food may be the ultimate act of self-care.

What You’ll Learn in This Episode:

  • Why organ meats are considered “nature’s multivitamin”

  • The critical role of Vitamin A, K2, B12, iron, and zinc in bone and metabolic health

  • How a deficiency in these nutrients contributes to osteoporosis, fatigue, and inflammation

  • Why so many women are nutrient-deficient but not calorie-deficient

  • How our ancestors ate “nose-to-tail”—and what we’ve lost in modern eating

  • Easy, approachable ways to get the benefits of organ meats (no cooking or liver required!)

  • How James created Pluck to make organ nutrients taste great and fit modern lifestyles

  • The connection between gut health, nutrient absorption, and supplement overload

Practical Tips Shared:

  • Sprinkle Pluck seasoning on eggs, veggies, meats, or soups to start microdosing organ nutrients
  • Use bone broth and meat stocks to support gut lining and connective tissue
  • Focus on real, whole foods instead of relying solely on supplements
  • Reconnect with your body’s innate wisdom and instincts about food
  • Eat in a mindful, relaxed environment to enhance digestion and nutrient absorption

Resources Mentioned:


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