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The medical establishment generally regards placentas (afterbirth) as biohazardous waste, but to New York City placenta chef Jennifer Mayer, they are a nutrient-laden meat that can alleviate postpartum depression and aid in breast milk production (among other so-far-unverified benefits).
Mayer typically sets up in clients’ own kitchens, she told New York magazine.
Some placentas are “really intense, with grief or sadness or uncertainty.”
Others might be “joyful,” “big and round.”
Mayer’s method: Drain the blood, blot dry, cook for a half-hour (leaving something resembling brisket), chop into slivers, dehydrate overnight (rendering it jerky-like).
For a popular touch, Mayer then ...


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