Episode description

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-application

Weekly musings from my homestead: http://theprairiehomestead.com/letter

My essays on an old-fashioned life: www.prairiephilosophy.com

My homesteading tutorials & recipes: www.theprairiehomestead.com

Our Wyoming-raised, grass-finished beef: http://genuinebeefco.com

Jill on Twitter: http://twitter.com/homesteader

Jill on Instagram: @jill.winger

Jill on Facebook: http://facebook.com/theprairiehomestead

OTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD:

• Sign up for weekly musings from my homestead: http://theprairiehomestead.com/letter
• Get my free homesteading tutorials & recipes here: www.theprairiehomestead.com
• Jill on Instagram: @jill.winger
• Jill on Facebook: http://facebook.com/theprairiehomestead
• Apply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-application

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