Alright – so today we’ve got the honor of introducing you to James Barry. We think you’ll enjoy our conversation, we’ve shared it below.
James, looking forward to hearing all of your stories today. Let’s kick things off with your mission – what is it and what’s the story behind why it’s your mission?
At Pluck, we’re all about organ meats, yet not just any organ meats. Quality is everything when eating any part of an animal. We define quality as grass-fed, grass-finished, humanely treated, pasture-raised animals raised with no GMOs or hormones. “As close to nature as possible” is what I say.
There’s a lot of what is wrong in our current agricultural systems, but more and more farms are pivoting to what is right: Regenerative Agriculture. With diverse crop coverage and no tilling we can change not only the food produced on these farms but our health as well. We are what we eat AND what we eat eats.
Ancestral principles of “like supports like” and nose-to-tail eating drive our mission at Pluck. We are missing out on the whole animal benefits when we only eat muscle meat. Pluck is the perfect gateway into eating organs because it doesn’t taste like organ meat. What you taste is the savory, deliciousness of Umami (the fifth taste). Eating organs support the health of your organs. Even better, organs contain bioavailable nutrients which means you get more “bang-for-your-buck” because your body can recognize and absorb these essential vitamins and nutrients.
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
Look, I’ll be the first to admit I didn’t eat organ meats as a kid.
I was the pickiest of picky eaters.
I didn’t eat my first taco until college. When I say that I had a PB&J sandwich for lunch daily between the ages of 5 and 15…I’m not joking. Growing up, we basically ate the same 4 or 5 home-cooked meals every week. Fridays were pizza night out and Sundays were Chinese food ordered in.
As a child of the 70s, I grew up eating fast food, frozen vegetables, and when microwaves started becoming vogue, microwave meals, particularly popcorn. My father owned a grocery store so we had access to lots of common foods and snacks, most of all, candy!
I understand picky eating and more importantly, I understand the human need for comfort food.
In fact, I’ve spent the last 20+ years as a professional chef focused on making comfort foods healthy without sacrificing taste. I’ve cooked for celebrities, musicians, and billionaires, but it was becoming a father that forced me to go deeper in my exploration of functional food.
At the age of two, my youngest daughter was afflicted with the life-threatening Shiga toxin. I had left town for work thinking she was on the road to recovering only to return to her looking like skin and bones. It was a truly frightening time where my wife and I struggled to get nutrients into her.
Fortunately, she survived and is a vibrant, healthy child but the experience left me wanting to create a functional food product that anyone could eat and benefit from without requiring them to adopt new habits or step outside of their comfort zone.
That’s what Pluck is all about. Nutrition in a pinch. No need to adopt new habits, simply use Pluck instead of salt and pepper and turn everything into a nutrient-rich, bio-available superfood.
What’s a lesson you had to unlearn and what’s the backstory?
My first business was a LA-based healthy prepared meal delivery service. As a chef, I thought my skills would translate to running this type of business. I self-financed which meant that I had to hold down multiple jobs as I grew the business. This kept my energies divided and slowed business growth. After 8 years of grinding it out, I was able to sell the business but I still question whether the cost towards my health and longevity was worth the little money I received for the business. When starting my current company, I approached things very differently. I was able to get launch with outside investment funds and I shaped the business around my ideal schedule ensuring there was time for self-care, family and relationships. I also approach every situation asking questions, not assuming outcome and truly listening. Whether it’s to my customers, team or other entrepreneurs. I find not carrying all the weight and surrounding myself with a team has resulted in a better personal health and also a better corporate environment.
Have you ever had to pivot?
Pluck launched during covid. As a new food product that no one had a reference for how it tasted, the issue of not being able to get samples, or set up booths infront of an audience created a huge hurdle.
I quickly pivoted, using my 20 years as a professional chef cooking for celebrities as a talking point to get on as many podcasts as I could. Some weeks, I was doing two-three at a time. MY strategy was to mail the podcast host the product so they could experience it prior to our interview. This made it so during the interview, I could ask the host to share their experience using Pluck. Ask them how they thought it tasted. This proved to be very effective because I had the host talking to their audience about their experience. It helped our initial sales soar during a time when most businesses were closing.
Contact Info:
- Website: https://eatpluck.com/
- Instagram: https://www.instagram.com/eatpluck/
- Facebook: https://www.facebook.com/eatpluck
- Linkedin: https://www.linkedin.com/in/james-barry-2149113b/
- Twitter: https://twitter.com/eat_pluck
- Youtube: https://www.youtube.com/@plucktv