Rethinking Organ Meats: Why I Want to Change the Way You Eat

If eating organ meats like liver or heart makes you cringe, I get it—I used to feel the same way. But after over 20 years as a chef, cooking for Hollywood stars like Tom Cruise and George Clooney, I’ve discovered a simple truth: organ meats are some of the most nutrient-dense foods on the planet.

My journey from drama school to private kitchens led me to embrace nose-to-tail eating—not just for its health benefits, but because it helps reduce food waste and honors the whole animal. That’s why I created Pluck, a seasoning blend designed to make organ meats accessible, delicious, and even family-friendly.

"We talk about organ meats as mother nature's multivitamin."

I had a great time discussing all of this with Chris Burres—it was an awesome conversation about nutrition, sustainability, and the power of real food. I want to change the way you think about these forgotten superfoods. Give them a try—you might be surprised at how good they can taste!

Check out this episode by clicking on this link.