Traditionally made bone broths are making a come back due to their incredible health benefits and ability to add deep flavor to many meals. In our all too busy lifestyles, we often rely on canned broths and stocks as the basis for our soups and sauces. Unfortunately, canned broths and stocks are laden with ingredients such as corn syrup and excess sodium. The soup base is often created with hydrolyzed vegetable protein, usually made from soy, which in its processing becomes MSG. So, while the soup from a can may taste good, it is seriously lacking any health supportive properties.
Annmarie Cantrell is a chef and nutrition educator helping people weave their way through dietary mazes to find their way back to REAL foods to nourish their bodies, minds and spirits. She is particularly passionate about the health of children in this country and works closely with parents of children with allergies, autism and ADHD. As an activist and advocate for food justice and food security, Annmarie works with local, organic producers and strives to educate the public about the dangers of our corporate fun food system. She is an active member of the Weston A Price Foundation and leads a local chapter for that foundation in Chester County, PA.
During this workshop Annmarie will talk about the benefits of broth (adding vital minerals to the diet, enhancing joint health, boosting immunity) and you will discover how easy it is to make at home. There will be tastings of various kinds of broth along with recipes and ideas for incorporating them into your meals, a Quart of Beef Bone Broth, and a Buffet Brunch featuring the meats and vegetables from Wyebrook Farm. We will limit each class to 20 people.