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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