We’re talking about the basis of any good bowl of soup by digging down to the bones, that is, the broth they create. From the basics to making one, to a Japanese icon, even a pair of entrepreneurs who are making bone broth the basis of their business.
We start in Portland, Oregon with Tressa Yellig’s business called Broth Bar, by Salt, Fire & Time. Then Steve heads the chef at Strings Ramen in Chicago, about how the magical tonkotsu broth is made for her bowl of ramen, then later in the show, the Chicago Bone Broth team Dan and Kassie Houlihan, founders of Chicago Bone Broth, stop by for a tasting. Their mission: To provide the most nutrient dense, best tasting broths to fuel life's adventures.