Free "Bone Broth" Demo at the Mount Hope Farmers Market!

Bone Broth is about to have a moment: the rise in popularity of the Paleo diet, increased interest in the “ Traditional Foods” movement, and NBA player Kobe Bryant’s recent plug for bone broth, have all brought new attention to this age-old, long-cooking broth. (Manhattan even has Brodo now, a broth-only take-out window that New Yorkers are lining up for!)

But cultures across the globe have been using animal bones to make nutrient, collagen, & flavor rich broth almost as far back as humans have been cooking. Folks like Sally Fallon & the Weston A. Price Foundation, and Traditional Food advocates have long touted this traditional elixir, and of course (as any chef will tell you) the foundation of flavor in cooking is good stock and broth! Comforting, warming, incredibly nutrient dense (the collagen and amino acids present have been found to be easily absorbed by the body, boost the immune system, act as an anti-inflammatory, and are great for hair, skin & nails!) Bone broth is also a great way for meat-eaters to respectfully make better use of the entire animal.

Bristol resident and Farmers Market regular Maggie Peruto is a long time advocate of bone broth—she has been experimenting and honing her recipes for beef, chicken and fish broth for years (and is even working on launching a new business to spread her broth to a wider circle.) Maggie carefully sources her grass fed & pastured animal bones, local seafood skeletons, and other ingredients at the farmers market, and in this demo she will be talking about the basics of bone broth (what’s the difference between broth, stock & bone broth?), her techniques and recipes, and some of the health and wellness benefits she’s found in including bone broth in her diet.

Come to the market to stock up on delicious local food, and swing by Maggie’s demo at 10:30! (You will find her right next to the Windmist Farm booth-- Windmist Farm is a small family farm that raises grassfed and pastured meats in Jamestown, RI!)