The Homestead Atlanta helps people connect with forgotten heritage skills and explore innovative sustainable-living approaches. See all workshops here.
Stock pots have been bubbling away on homestead stovetops for many generations. From matzo ball soup made with chicken stock (a.k.a. the Jewish penicillin) to Vietnamese Pho with beef broth, this cross-cultural cure-all is a fundamental part of traditional diets from all around the world.
Bone broth in particular is prized for gelatin, B-vitamins and minerals, and other easily assimilated nutrients. This makes it an excellent food for individuals suffering from chronic illness or compromised immunity. As a South American proverb says “a good broth will resurrect the dead.”
Various bone broth recipes may include beef, chicken, duck, turkey, pork, ox, fish or a combination of animal bones. Other ingredients include organic vegetables, apple cider vinegar, purified water, herbs and seasonings which all get simmered with the bones and strained out at the end. Once the broth has cooled you will be left with a nutrient-dense, gelatinous base for soups, sauces, gravies, and more. But vegetarians should not fret! While no bones are used, vegan broth does exist and it is both very delicious and nutritious…no bones about it!
Join us as we discuss the healing properties of broths and stocks; how to use it in recipes; and share ingredient sources and troubleshooting tips. Participants will also get to finish off a batch of bone broth together and make a mineral-rich vegan broth from scratch to donate to our friends at Food Not Bombs.
About the Instructor:
Cara-Lee spent most of her childhood wandering the wild outdoors of Southern Africa. An Exercise Science graduate, she later went on to study at the Botanologos School of Herbal Studies. Cara strives to build relationships with local farmers and engage community interest in natural healing. She is especially passionate about creating healthy meals, traditional beverages, and craft cocktails from indigenous foods and ethically wildcrafted ingredients. She is currently pursuing her Master’s Degree in Nutrition and Integrative Health; a specialized course in therapeutic diet and whole foods cooking.
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