Bone broth. It may be the latest health craze in the foodie world, but there’s really nothing new about it. This is something your ancestors have been making since, well … forever! What started as a buzz in the Paleo community has gone mainstream, as articles about this nutrient-dense deliciousness pop up across food blogs and major media outlets alike, including The New York Times. You’ll even see an article next week on NPR’s The Salt blog written by one of our founding foodies!

Alongside the print frenzy, businesses marketing pre-made bone broth to consumers have opened in New York, Portland and Washington D.C. You can even order broth by mail. But take a tip from us: It’s so easy to make at home, a caveman could do it—and the truth is, they probably did.

Our two part series begins here with a how-to post from a nutritionist and health coach. We’ll continue the conversation next week, focusing on the why: What makes bone broth good for you? The answer will come from our interview with Nourishing Traditions author, Sally Fallon Morrell—stay tuned! Continue reading

This hearty soup doesn’t really have a recipe … what you put in it is really more of a suggestion, and one dictated by what’s left over at the bottom of your icebox. That’s an old fashioned word for refrigerator, young’uns! Eater Caroline remembers her father making COTIB soup on the family farm. The lessons she learned? Don’t overlook the veggies that are on their way out … according to dad, it’s those humble bits that make the most amazing creations. And that love can be found in the warmth of a bowl of soup. Continue reading

This is not the goulash you remember from your elementary school cafeteria. Nor is it the one you enjoyed during your trip to Austria. This is old-school Hungarian food – perfect for a cold day in January when you crave a hearty soup to take the chill off. Continue reading