For this episode, I welcome back friend and entrepreneur James Barry, the brains behind Pluck, an organ-meat-based seasoning company. James believes in being as close to nature as possible, and that's the idea behind his products. His seasonings are sourced from grass-fed, grass-finished, humanely-treated, pasture-raised animals with no GMOs or hormones. It was a pleasure catching up with him and I know you'll take something from this episode.   What you'll hear:   Company struggles during COVID (1:54) James's backstory from a culinary standpoint, why he founded Pluck, and introducing nutritious foods to his children (4:56) The frustration with the nutrition options in schools (9:36) Homeschooling and parenting, and the challenges of maintaining consistency when the children are outside the home (14:58) Food obsession and its effect on relationships (21:00) How modern food confuses our ancestral bodies and the importance of eating "real" food (24:27) Whole foods vs. supplements and getting nutrients from chewing food rather than drinking it (30:05) Sustainable food choices and waste reduction (34:00) Local bartering (38:32) His culinary specialty (43:27) Unhealthy frying practices (49:43) Proper cooking techniques and preferences (52:50) Keto-friendly Thai curry sauce (57:43) Cooking techniques and flavorful sauces (1:02:02) Raw food diets and nutrient density (1:06:31)   Where to learn more about James and purchase Pluck:   Eat Pluck   If you loved this episode and our podcast, please take some time to rate and review us on Apple Podcasts, or drop us a comment below!