Anatomy Eats with Dr Jonathan Reisman

Show Notes

On this episode of Huntavore, Nick contacted Dr. Jonathan Reisman, an ER doctor, physicians writer, and author of the recent book, The Unseen Body. Jon shares his unique perspective on the connection between food and anatomy that began on the first day of medical school, in a cadaver lab. Together Nick and Jon talk about the inspection of animals in a kosher slaughterhouse, why are lungs illegal to sell and serve in the US, Jon’s Anatomy Eats dinners where he makes connections from what's on the plate to the living organ inside ourselves, and how Nick and Jon share a questionable practice at acquiring protein. To unpack all this, stay tuned to this episode of Huntavore.

Nick happened to switch over to public radio on his way home one evening where he came across an interview with Jonathan Reisman, a physician who is also the author of the recent book, The Unseen Body. In addition, Jonathan during his first year in medical school, became interested in food through his anatomy courses. In fact he had a professor that would make correlations between specific muscles of human anatomy that would match specific cuts butchered from an animal. His studies lead Jonathan on a search to discover dishes made of organs and parts of the body that function to keep us alive. In his search, one method other than visiting slaughterhouses was to take up hunting himself. Like a lot of people who didn't grow up around hunting, he had a steep learning curve to become successful. He also shared that he would pick up roadkill for his other hobbies or bow making and tanning hides, and happened across a very fresh kill and seized the opportunity to harvest some meat (I tip my buzzard hat to you, sir). Nick was interested in Jonathan’s time in the Kosher slaughterhouse with the shochets or essentially the Jewish meat inspectors that qualify meat to be “clean”. One of their processes was to inspect the lungs for scars from pneumonia. This inspection opens up some practices we as hunters can take, as we are field dressing, using that opportunity to not only be the first to witness the opening of a wild animal, but to even examine the health and life of the animal by inspecting the organs.

book link:

website: and Anatomy Eats' website: (there's a great video on this homepage from PBS in Philly on one of our dinners. It really gives people a good sense of what we do.)

social media: @jonreismanmd

Anatomy Eats social media: @anatomyeats

Tappecue Meat Probes

Instagram: @tappecue


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