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