The not-so-new trending superfood makes its appearance in Monterey.

Two simple words recently sparked a heated conversation among my chef friends on Facebook: bone broth.

Apparently, my purist pals prefer the word stock, period. And they are both baffled and annoyed that “bone broth” has become a buzzword in the last 30 days.

There is no debate; it has enjoyed a hipster-endorsed surge in its trendiness. The New York Times printed a massive article on the cover of their food section on Jan. 7. ESPN reported future Hall of Famer Kobe Bryant drinks bone broth, and NBC Sports followed two days later, saying bone broth is Kobe’s “secret fountain of youth,” a favorite pre-game meal and dietary staple. A bone broth bar just opened in Portland (of course), and bone broth cocktails are now served in Los Angeles. I just saw “bone broth making kits” for $250 in my Facebook feed.

That last part is the silliest. When I make it – as I have for years – I use a pot and water and patience. Why have I been doing it? And what’s the difference between stock and bone broth?

My naturopath directed me to bone broth more than two years ago to help me heal my gut. Leaky gut syndrome – which I know sounds gross – is one of the main reasons why I react violently to gluten, soy and dairy.

My prescription at the time: 1 cup, three times a day. The nutrient-rich broth helps heal the gut by repairing the stomach and intestinal lining, reducing inflammation and reducing adverse reactions to gluten, soy and dairy.

BONE BROTH IS NEW LIKE THE PALEO DIET IS NEW.

Bone broth is a crucial part of the GAPS diet, which is designed to cultivate the flora of the digestive system, a primary source of immunity, vitamins, neurotransmitters and even genetic material. Gut flora are often disturbed by antibiotics, birth control pills, poor diet, chemical abuse, pollution and stress.


Bone broth dates back to caveman times – which is why I cringe every time I see it described as “new.” Broth is new like the paleo diet is new.

What’s the difference? According to writer Jennifer McGruther of the Nourished Kitchen blog, broth, stock and bone broth are different things. Broth comes from meat and some bones simmered for the least amount of time of the three (under 2 hours), producing a light flavor. Stock contains more bones, sometimes roasted for extra flavor, cooked for 3-4 hours, which helps extract gelatin and minerals.

Bone broth can be cooked for more than 24 hours; the sign of brittling bones is a good thing. Depending on which kind of bone I use (beef, chicken, or fish), I also cut the bones up to make it easier for the collagen to come out. Using filtered water and a small amount of vinegar before heating further helps that process.

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Mark Kaltenbacher of Central Coast Juicery runs a local juice delivery service with no minimum and free delivery, and sells cold-pressed juices in glass bottles at the Old Monterey farmers market on Alvarado Street. He also loves to eat healthy.

Juices like his #1, with grapefruit, celery, apple and mint, or the #6, with beet, carrot and ginger, can be found at Esalen Institute in Big Sur, Carmel Valley Roasting Company on Ocean Avenue in Carmel, Happy Girl Kitchen and Crema in Pacific Grove.

Now Kaltenbacher is introducing bone broth using local organic produce and bones from organic, grass-fed beef, pastured chickens and sustainably caught fish, and has asked me to make it for him under the umbrella of #bonebrothinthe831.

Soon it will be available at Om Studios, a popular destination for yoga and barre classes in downtown Monterey. Kaltenbacher is leasing space inside the studio. His take-out cafe will feature healthy snacks like his juice, locally made kale chips by Damn Goods as well as the bone broth. An all-day open house comes Feb. 20, when you can sample fresh juice and bone broth; in the meantime you can find both at the Tuesday farmers market. A 10-ounce cup of sipping broth ($5) makes perusing the outdoor market much more pleasant, or can be taken home to add to veggies, meat and/or a starch.

Chef Jeffrey Weiss of jeninni kitchen + wine Bar offers quarts of his ¡Hay Caldo!, a rich sipping broth made from chicken bones, which is mighty delicious. You can call and have a hot (or cold) quart ready to go ($10). He tells me a story about how in the mountain regions of Spain, bars have signs outside that say “Hay caldo,” meaning “There is broth.” Perfect to warm you up inside and out.

Back at the farmers market, a passerby remarked, “Kale chips, bone broth and cold pressed juice: This is the healthy section of the farmers market.” Thanks to bone broth, my stomach is certainly a healthier part of my body.

Hopefully, the healthy debate around properly describing bone broth helps more people realize it can do the same for them.

• CENTRAL COAST JUICERY | www.centralcoastjuicery.com | 747-7085
• OM STUDIOS | 631 B. Cass Street, Monterey | 204-7949
• OLD MONTEREY MARKETPLACE FARMERS MARKET | Alvarado Street, downtown Monterey | 4-7pm Tuesdays.