The Bone Broth Resurgence - No Bones About It

Monday, February 29, 2016

Bizarre as it sounds, the bone broth resurgence is for real. Learn why people are drinking it and where you can find it locally.
With the rising interest in organic food, people are discovering the benefits of bone broth, an ancient staple used by our great-grandmothers and fine chefs around the world, both for its rich taste and nourishing qualities.
Propelled recently by food bloggers, wellness sites, and general trendspotters, bone broth has made an unlikely resurgence as people choose healthier lifestyles and realize the importance of unprocessed local foods. Rich in protein and minerals, the beverage has a long list of reputed benefits.
Advocates say it can assist with digestion, ease and strengthen achy joints, aid sleep, brighten your hair and skin, and even erase wrinkles.
Locally, you’ll find bone broth being made by Gwen Roach of Winstead Farms, who cooks up 30-gallons of her delicious Caldero Bone Broth at a time, offering it for sale at local markets in 32-ounce bottles. In addition to its surprisingly delicious taste, Roach’s broth doesn’t contain MSG or high levels of sodium, making it a healthier option than many store-bought varieties.

Gwen Roach: wife, mom, farmer, home cook, and business owner.

Roach and her husband, Graham, moved here eight years ago after working and living along the coast of Norway for several years, where they enjoyed the bounty of local farmers markets in their coastal region. After purchasing an 11-acre farm on the outskirts of Winston-Salem, they began to raise pastured chickens and lambs to sell as part of the community of vendors at the Cobblestone Farmers Market. It seemed only natural, then, to start a broth company.
“We have the chickens, we have the bones, so we were already halfway there,” she laughs. “I had to jump over a few hurdles to get all the details worked out, but it’s been worth it.”
Although the Roaches are fully committed to their wholesome way of cooking now, they didn’t always carry a value for organic foods.
“It wasn’t until I walked through some health issues with trying to have children that I realized the importance of hormones in your food and how it affects your body,” Gwen says. “It helped me realize that food has an actual bearing on how our bodies work.”
The inspiration for their broth came from reading the works of Weston A. Price, an early 1900s dentist. Price studied various cultures of the pre-industrial society to discover similarities in their diets which promoted strong teeth and bodies and also kept them mostly free from diseases we struggle with in America. “The similarities in all the cultures were cooking meat on the bone and making broth from the bones,” Gwen says. “They also ate organ meats, fresh vegetables, and fermented foods.”
Gwen began experimenting by making broth from a variety of bones, and soon friends and neighbors were asking her to make broth for them. It wasn’t long until she figured out the profitability of manufacturing a sip-able broth to meet local consumer demand.
At its core, bone broth is essentially dressed-up stock (i.e.: soup). You can make it with any animal bones by first roasting them and then simmering them for hours. The biggest difference is the length of time the bones are simmered. Bone broths are simmered much longer, typically in excess of 24 hours, to produce gelatin from collagen-rich joints and also to release more minerals from bones. While it’s not exactly a novel form of food, the supposed health benefits have attracted a new wave of followers.
Gwen agrees with French chef Auguste Escoffier who said, “Without broth, nothing can be done.” She adds that the golden, nutrient-packed liquid is the foundation of flavor in sauces and soups. “Get it into your body in whatever form, whether drinking it by the cup or making soups with it,” she says.

With a long list of benefits, it makes sense to do just that. And we’re not making any bones about it.

  1. To make your own bone broth:
  2. Start with putting a pile of bones, either raw or roasted, into the bottom of a stockpot.
  3. Add some organic carrots and onions.
  4. Fill the pot with water.
  5. Cook for 18 – 24 hours.
  6. Remove the vegetables and bones.
  7. Strain the broth.
  8. Add salt and pepper as desired.
  9. Enjoy the nourishing, tasty, finished product of your very own bone broth, made from scratch.
By Naomi Gingerich, as published in Winston-Salem Monthly Magazine, March, 2016.


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