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"What is THAT Smell!?" Guest Post by BJ Edwards of Taste of the Wind

Hey!

Do you smell that???

Of course you don't, HAH, this is a blog post!


But that's probably what you would think if you walked into my house right now.


And, my answer for you would be... well it's dinner!



Yummmmm Liver and Onions!!!


Right now, as I am writing this, I have liver and onions cooking in a skillet and some chicken-feet bone broth bubbling away in the crockpot, and I can't wait to dig in!


Organ meats and broth and tallow seem to be a rising trend for many folks lately, but for folks who did not grow up eating them, they can be a bit, off-putting...


It makes sense why folks are trying to incorporate organ meats and bone broth into their diet these days. They are a SUPER-Food for sure!


The list of nutrients and the concentrations they contain is absolutely incredible. Organ meats contain lots of B Vitamins and the fat-soluble vitamins that tend to be harder for us to get enough of like Vitamins A, D, E, and K. There are a number of minerals that organ meats are pretty high in too, including copper, iron, zinc, magnesium, selenium. There are some other beneficial things about eating organ meats, but I am not a nutritionist and I really don't want to misguide you, so I plan to have a guest on my podcast soon to better explain some of these things in more detail in the near future. I'll announce this in future email so you don't miss out. Or you can subscribe to my podcast (this doesn't cost you anything to do) and then new episodes will automatically download to your listening device!


When you really nail cooking liver and onions, golly, its like pork belly seared to perfection! Crispy on the edges with some salt, spices, and a buttery melt-in-your-mouth texture on the inside, gosh there really is nothing to satisfy that craving for liver when you come to know it.


But before that point it can be HARD to fathom, to stomach, or even to inhale the cooking aroma of organ meats...

So, what can we do?


A lot of people I know take supplements, and even organ meat-derived supplements instead.


I'm not sure how feasible this is for a lot of us, since organ meats supplements run about $50/bottle... ouch!


I have really been skeptical of supplements lately... especially after I have learned so much about where vitamins are most often derived from. I'm hesitant to take most supplements and multivitamins anymore and I am have been learning more and more about whole-food sources of the vitamins and minerals.


This search led me to meet up with Tara Meadows...


I first heard Tara Meadows- @TaraIsaacMeadows on Instagram, talking about how she encapsulates her organ meats in pectin capsules in her own home, and I knew I had to have her on the podcast.

I enjoyed my conversation with Tara SO MUCH! We really connected and we talked about so many things other than organ meats (like why we both have racoons in our freezers... don't worry though, these are NOT the freezers we keep edible things in LOL!!!).


I was relieved to learn that I'm not the only weird one...


When I edited the episode I tried to trim it down to the topic of interest, but I left some tidbits of our conversation in there for you to enjoy as well.


Listen to this week's episode HERE.


Give Tara a follow, she has lovely photos of her Icelandic Sheep, her adorable kiddos and her farm life, on her profile and I enjoy her stories as well! @TaraIsaacsMeadows


Let me know what you think of the episode, and as always, if you have any suggestions for what you want to hear about or learn about on a future episode of the Taste of the Wind Podcast, shoot me an email and I'll make it happen!



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