It was only a matter of time. Portland will soon be home to Broth Bar—located on NE Sixth and Couch next door to Ristretto Roasters—showcasing bone broth from grass-fed and pasture-raised animals.
Packed with easily digestible minerals and gut-healing gelatin, bone broth has been a nutritional darling for years, slowly working its way from the fringes to full-on trend status alongside green smoothies, hot yoga, and organic apothecaries. Popularized by proponents of the paleo diet, ancestral health movements, and food-as-medicine folks, it’s hard to open a magazine or scan a health blog without the buzzy broth popping up. Broth windows, food trucks, and cafés have been popping up in New York, Los Angeles, and Vancouver, BC. Several local restaurants have also jumped on the trend, including Noraneko, Lincoln, and JoLa Café—but Broth Bar will be the first Portland destination to focus first and foremost on the nutritional powerhouse.
What’s more, the idea may capture the healthy food zeitgeist, but the bar is the brainchild of Portland’s own bone broth pioneer, Tressa Yellig of Salt, Fire & Time, who brought retail bone broth to Portland in 2009. Long before broth became the “It Ingredient” of celebrity detoxes, Yellig was crafting healing, small-batch broths from pasture-raised, hormone-free bones sourced from local ranchers, and has earned a loyal following of fans who credit her products with restoring health during and after cancer treatments and other major health crises.
The small-but-mighty 800-square-foot Broth Bar will feature a rotating selection of bone broths—including chicken, beef, turkey, lamb, pork, and bison—with optional add-in “bundles” to turn a mug of broth into a meal, from seasonal kraut and kelp noodles to chickpea miso, grated turmeric, ginger, and soft boiled eggs. A self-serve condiment bar will take the customization even farther, with a dash of tamari, Hot Mama hot sauce, housemade seaweed gomasio, and a variety of salts.
In addition to the main event in a mug, the bright and cheery bar will offer four varieties of Salt, Fire & Time’s kombucha on tap, grab-and-go “picnic-style” fare, and a micro-market stocking hard-to-find supplements, high-quality butter, artisan ingredients, and seasonal produce from local farms.
Broth Bar is set to open in late June, and Yellig—along with sister and business partner Katie Yellig—hopes to host small classes, tastings, cookbook signings, healing food pop-ups, and weekly hamburger nights (featuring Salt, Fire & Time’s organ burgers and fermented condiments).
With the expansion, Yellig wants fans of the brand to have no doubt about the company’s continued dedication to impeccable sourcing of bones, add-ins, and market products. “We want people to never doubt the quality of the ingredients,” says Yellig. “We’re not compromising about how we source, and that will never change.” So grab a mug, get ready, and stay tuned for more details.
LOVE this NYtimes article by JULIA MOSKIN. I raise my glass of bone broth to you; Cheers to a winter of good health and damn good broth!
When Michelle Tam was growing up in Menlo Park, Calif., in the 1980s, her family sipped broth with dinner every single night.
“We were full-on Cantonese,” Ms. Tam said, explaining that a light soup with herbs and perhaps a vegetable or two is an integral part of many traditional Chinese meals, acting as a digestive, a palate cleanser and a drink. “My mom used to make me go to the butcher and ask for the bones to make broth, which was totally embarrassing.”
Today, Ms. Tam writes and illustrates the popular Nom Nom Paleo blog, one of many sources devoted to Paleo eating, the diet du jour that is an exercise in eating “like our ancestors,” as adherents describe it, by which they mean the hunter-gatherers of the late Stone Age.
One of the cornerstones of the diet is “bone broth,” the clear, concentrated meaty elixir that home cooks and chefs have known more or less forever as stock. Those ancestors probably made theirs by dropping fire-heated rocks into the stomachs of whatever animals they managed to kill. The subsequent invention of the pot made soups, stocks and broths staples in virtually every corner of the culinary world.
Recently, this prehistoric food has improbably become a trend beverage, ranking with green juice and coconut water as the next magic potion in the eternal quest for perfect health. Like other health foods that have taken off in recent years — yogurt, quinoa — broth combines mystical connections to the ancient world and demonstrable nutrition benefits in the modern one.
“I would never have thought I’d be the person who makes homemade stock,” said Ms. Tam, who now saves bones from grass-fed beef and frequently produces batches of stock in her pressure cooker. She used to grab a box of shelf-stable stock when making soup or stew, figuring that organic was a good substitute for homemade. Now, she’s a convert to the real thing: the clear, bright, essential flavor that only fresh stock, made from high-quality ingredients, can provide.
“Just because something is organic doesn’t mean it has the nutrition we’re looking for,” Ms. Tam said. “Or that it’s delicious.”
The difference between stock and broth is elusive in the bowl but clearer in the kitchen. Many people use the terms interchangeably, but strictly speaking, both broth and stock include bones and meat, but stock has a higher proportion of bones to meat. And to those who have taken up “broth-ing,” it is the content of the bones — including collagen, amino acids and minerals — that is the source of its health benefits. Extracting the nutrients from bones is accomplished through long cooking and by adding some acid to the pot, like vinegar, wine or a bit of tomato paste, which loosens and dissolves the tough bits.
Nourishing bone broth has even begun to replace espresso and chai in the to-go cups of the millions of Americans who have at least attempted the Paleo diet. (Coffee and tea, along with dairy products, legumes and grains, are forbidden.)
“When you talk to chefs about this, everyone’s head is exploding,” said the chef Marco Canora, who has just opened Brodo, a storefront window in the East Village attached to his restaurant, Hearth, where three different flavorful broths are dispensed in paper cups. Like an espresso drink, the broths at Brodo can be customized, with add-ins like grated fresh turmeric, house-made chile oil and bone marrow from grass-fed cattle, which transforms plainly delicious broth into a richly satisfying snack.
“Every chef knows how to make stock, everyone uses it as an ingredient, but it would never occur to anyone that you could sell it,” he said.
But right now, it seems, you can. Belcampo, the year-old meat company that sells pasture-fed beef from cattle raised on its own ranch in Northern California, just started serving $3.50 cups of house-made bone broth as a side dish in its five butcher shop-restaurants. Online sources have sprung up to meet demand, selling frozen bone broth by the quart or by subscription.
Mr. Canora turned to broth after he adopted a modified Paleo diet about five years ago, when at age 40 he found himself depressed, prediabetic, overweight and showing early signs of gout. “For 20 years, I smoked, I drank my face off, and 80 percent of my diet was bread and butter,” he said. Like many chefs, he ate mostly standing up, late at night, and with an eye to consuming as many fatty pork products as possible.
“Twenty years ago, if you talked about health and wellness in chef circles, they would laugh you out of town,” he said. Now, chefs are beginning to understand that food has to be more than just delicious, he said.
After a bout of nutritional consultations, he emerged clutching a list of forbidden foods longer than he’d imagined possible.
In some ways, the Paleo guidelines echo the rules of culinary-simplicity gurus like Alice Waters, René Redzepi and Mr. Canora: use the best raw ingredients — grass-fed meats, wild plants and fish, natural sweeteners, pristinely fresh fruits and vegetables — and do as little to them as possible. In others, like the ban on bread, whole grains, rice, butter, pasta, dried beans, fresh beans, cheese and cream, Paleo would seem to be the enemy of good food. Broth is one of the places where the two strands meet.
The broths that were already simmering on the stoves at Hearth, Mr. Canora said, helped him adjust to an entirely new way of eating, described in his new cookbook, “A Good Food Day.”
“Broth was always my comfort food,” he said. Growing up with a Tuscan mother, he recalls that there was always fresh meat and poultry broth in the house. “Instead of sipping coffee all day and wine all night,” he said, “I started walking around with cups of broth, and that’s where the idea for Brodo came from.”
“It’s been known through history and across cultures that broth settles your stomach and also your nerves,” said Sally Fallon Morell, an author of the new book “Nourishing Broth.” “When a recipe has that much tradition behind it, I believe the science is there too.”
Ms. Fallon, whose first book, “Nourishing Traditions,” has sold more than half a million copies, is a farmer in Maryland and a leader of the Weston A. Price Foundation, a group dedicated to promoting the benefits of preindustrial food and cooking. Dr. Price was an early-20th-century dentist who became preoccupied by the effects of traditional diets and postindustrial diets on dental health, and later on health in general. With the advent of low-tech diets like raw food, whole food and Paleo, the foundation has become increasingly visible, providing a central resource on topics like raw milk, biodynamic agriculture and the health benefits of animal fats. (On the website, a photo of a glowingly healthy family at the beach is captioned, “They are happy because they eat butter!”)
Although there are few reliable studies on the medicinal effects of broth, the foundation has done analysis that shows it may provide benefits for inflammatory diseases, digestive problems and even dopamine levels.
Many Asian cuisines have a version of Long Life Broth, often a combination of whole birds and fresh or dried shellfish, with bones, feet and shells contributing their nutrients to the pot. In the 12th century, the “Jewish penicillin” cliché was born when the physician Maimonides wrote that chicken soup “is recommended as an excellent food as well as medication.” In the Caribbean, “cow foot soup,” rich with collagen, is eaten as a strengthening breakfast and for all sorts of ailments.
Korean seolleongtang and Japanese tonkotsu are broths that are thick and creamy with fats and myoglobin from bone marrow. In France, there are strict separations among stocks — light veal, dark veal, raw chicken, roasted chicken — but all of them are ideally of a perfect clarity, clear enough to read the date on a coin at the bottom of the pot, according to French tradition.
But there is no need to be that picky, or to be on the Paleo diet, to appreciate a good broth. Making one is as easy as getting your hands on fresh, meaty bones — preferably including some knuckles or necks or another cartilaginous part — then covering them with water and simmering them patiently until the broth tastes good to you. Meat and poultry can go in the same pot (delicious batches of the stuff arise from such combinations). Aromatics are optional.
Last month, a steady stream of customers lined up at the Brodo window on a raw, wet afternoon, sipping and tasting, and somewhat dumbfounded that such a basic food could taste so good.
“My grandmother used to drink a jelly glass of chicken broth every day, even when it was broiling hot outside,” said Carl Hoffman, who stopped in on his way home from work at Beth Israel Hospital nearby. Estelle Hoffman lived to be 106, he said: “She called it her fountain of youth.”
My favorite thing about the New Year is that it allows for a magical sense of renewal and a chance to start fresh.
It is the day we resolve to leave the past behind and move forward. It is the day we fill ourselves up with courage and tell ourselves this is the year we will start doing more of the things we want and stop doing the things that don’t matter.
With every new year comes the chance to change our mindsets, eliminate negativity and choose to move forward. There is a reason we are told the best is yet to come.
This year, make a resolution you can keep. Stop doing things that are no longer in your best interest. Here are 15 things you must STOP doing in 2015 to truly move forward and live this year to the fullest:
1. Stop showing and telling everything to everyone.
The world does not need to know your every move; leave some things to the imagination. Mystery is good.
2. Stop comparing yourself to others.
What you see is NOT what you get, or even what the true reality of a situation is. We all spend way too much of our time comparing our lives to others; yet, we all forget that the pictures we see of others on Instagram and Facebook are simply highlights of their lives.
They aren’t the everyday; they aren’t the struggle; they aren’t the bad hair day. They are the edited, Photoshopped and posed highlight reel of a momentary highlight of someone else’s life.
3. Stop worrying about what others think of you.
People will judge you regardless of what you do, so do what you want. There’s nothing wrong with walking your own journey on a path you create.
You don’t have to do, like or want the things that other people try, love or desire. Start that blog, write that article or wear that outfit about which you’ve been hesitant. In the great words of Kid Cudi, “They gon’ judge me anyway, so whatever.”
4. Stop waiting.
If you don’t take the chance or risk it all now… when will you? Time will always be hard to find. Start now and go after what you want, or wait for later and hope that later isn’t too late.
5. Stop doubting.
If you have an idea or feeling that keeps coming back to you, make it happen. When an idea keeps coming back, it’s for a reason. Take action and follow the ideas that flood your mind. Million-dollar ideas are a dime a dozen, but it’s only one in a million who follow through with their ideas.
6. Stop being a stranger.
We’re all in this together. When you give the world the best you have, the best comes back to you. Be good to people. Popularity fades, kindness does not.
7. Stop feeling sorry for yourself.
You are not a victim; it’s time to get out of your own way. If you find yourself constantly surrounded by drama, you are the one enabling it.
You will never be able to control what others do; however, you are in full control of how you react. Realize that you can overcome hard times. Instead of attending your own pity party, you can accept the fact that only you can change your thoughts and experiences.
You have the power to control your feelings.
8. Stop standing in your own way.
The thoughts in your head about yourself and your situation really do affect your life. Make sure your worst enemy doesn’t reside in-between your own ears.
Follow your intuition and learn that nothing that lasts is started through force. If you have to force it, leave it behind.
9. Stop feeling guilty.
There is a difference between moving on and quitting. Understand that it’s okay to grow out of things. You don’t have to want the same things you wanted when you were 16, 18, 21 or 25…
Life changes, and so do we. Staying where you are and living with guilt or fear is a guaranteed trip to nowhere. You’re allowed to move on and miss it at the same time. Missing something or someone doesn’t make you weak; it makes you real.
10. Stop thinking money creates value.
Don’t overvalue short-term benefits. Higher pay doesn’t equate to a job that will make you feel complete. A significant other with a nice car doesn’t equal a lifetime of happiness.
Choose a job that will give you experience, more opportunities and tons of room for professional and personal growth. Choose a relationship based on someone’s heart, not bank account.
11. Stop feeling obligated.
Don’t make decisions based on what you think you SHOULD do.
Don’t take advice from people who don’t have to live with the result of the decision. Make decisions based on what you WANT to do. It’s your life and you’ll have to live with the choices you make. You don’t need to choose the mediocre when greatness exists.
12. Stop saying “yes” all the time.
No is a complete sentence. You owe no one an explanation for not wanting to go out, not wanting to take a drink, not wanting to stay over, not wanting to go to the reunion.
13. Stop thinking everything is a competition.
The true definition of power is how much you can give back, and not just monetarily. Being powerful is like being classy: If you have to tell people you are, you aren’t.
14. Stop trying to be like everyone else.
Once and for all, own who you are, own where you’ve been, and don’t be afraid to tell your story.
15. Stop thinking you have to get it right on the first try.
No one else has it figured out, either. There is no guidebook or perfect formula, and often, life works much more as a process of elimination to figure out what we want.
We learn more and more about ourselves and the things that truly make us happy every day — and more importantly, the things that don’t. There are moments in life when everything is blurry and moments everything seems to be in focus.
Just like the lens of a camera, you have the power to adjust your vision. And, even on the darkness days, where you can’t see anything, just keep moving forward. It’s the only constant and forever the direction in which we all must go.
Drinking coffee during pregnancy is still a debated topic. Some believe it’s fine to have a cup of coffee a day when pregnant, and others decide to avoid it altogether just in case. It’s hard to imagine my life without coffee — and I did have a small cup a day during my pregnancy. (Except for those early days when I had morning sickness all day long.) My OB/GYN said coffee in moderation was safe, so I indulged. But new research is saying that pregnant women need to avoid coffeeand all caffeine or else risk miscarriage, early delivery, or the likelihood of your child having leukemia.The Center for Science in the Public Interest (CSPI) believes that the current guidelines regarding caffeine intake during pregnancy are outdated. Remember that there is caffeine in tea, chocolate, soda, and energy drinks as well as in coffee. (It’s the chocolate that puts me over the edge.) The USDA has maintained that up to 200 milligrams a day of caffeine is safe — that’s about two cups of home-brewed coffee. But after carefully looking at other studies, you may question pouring yourself another cup.
CSPI points out that the European Journal of Epidemiology recently revealed that drinking the equivalent of about one cup of coffee a day (100 mg of caffeine) increased the risk of a miscarriage by 14 percent. There was a 19 percent increase in the chance of having a stillbirth, and there was a link to low birth weight babies.
The American Journal of Obstetrics and Gynecology concluded this year that there is a link between childhood acute leukemia and how much coffee a mother drinks during pregnancy. Are you slowly backing away from your coffee mug?
All researchers felt that more studies need to be done to make firm conclusions, but that’s exactly why there is concern. We don’t know for sure. So for moms, there is this question: Are you an overly worried parent or not? We know there are risks in almost everything we do. But what CSPI wants to point out is that we shouldn’t have a casual attitude on our caffeine intake when pregnant. The risks need to be known, even if more research needs to be done regarding those risks.
Does this information change the way you feel about caffeine during pregnancy? Will you still drink coffee?
We get it, you’re busy. But it turns out you don’t need very much time in the gym to improve your health. In fact, it might only take one—yes one—high intensity minute of exercise to do the trick.
New research published in the journal PLOS One shows sedentary men and women who did one minute of intense, all-out exercise as part of a full 10-minute workout three times a week for six weeks improved their endurance and lowered their blood pressure.
A total of 14 sedentary and overweight men and women agreed to have their muscles biopsied and their aerobic endurance and blood pressure and sugar levels measured by researchers at McMaster University in Ontario. Then, they hopped on stationary bikes and warmed up for two minutes. After the warmup, the participants biked as hard as they possibly could for three 20 second intervals followed by two minutes of slow…
An initial safety trial of a breast cancer vaccine has proven safe, with preliminary results suggesting the vaccine will slow cancer progression.
The vaccine, which is being developed by researchers at Washington University School of Medicine in St. Louis, is meant for patients with breast cancers that express a protein found only in breast tissue called mammaglobin-A.
Tumors express a very high level of the protein, and research shows it’s present in up to 80% of breast cancers. That means if the vaccine makes it to market, it could potentially be beneficial to a very high number of breast cancer patients.
The vaccine works by making the immune system focus and destroy cells with the mammaglobin-A protein. In a recent trial to test the vaccine’s safety published in the journal, Clinical Cancer Research, the researchers tested the vaccine in 14 breast cancer patients with mammaglobin-A.
The results of the trial show that the patients had few side effects beyond around eight mild to moderate events like tenderness at vaccination site, flu-like symptoms and rash. There were no severe side effects. The trial was meant to assess just the safety of the vaccine, but the preliminary research showed that the vaccine appears to have slowed cancer progression in many of the patients. Around half of the patients had no cancer progression one year after vaccination. Compared to a control group of 12 unvaccinated patients, only one fifth had no progression.
The initial trial is very small, but the researchers say their effectiveness findings are statistically significant. The next steps are larger trials intended to officially assess how effective the vaccine truly is.