“The Beauty of Broth: Broth-Based Soups and Stews”
by Jessica Prentice
A Presentation from Wise Traditions 2011, 12th Annual Conference
Friday, September 21st, 2012
DVD begins at 6:30 PM
Please come early.
Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room
About the presentation:
Learn the essentials for making mineral-rich broths and delicious broth-based soups and stews.
Home-scale, commercial-scale, and community-scale approaches will be covered, including sourcing, techniques, equipment, and basic recipes–as well as photos and first-hand experiences from Three Stone Hearth Community Supported Kitchen in Berkeley.
Local reviewer’s notes:
Folks ask Jessica: “Should I take a chicken and roast it and eat the meat and then put the bones in a pot and cover it with water and cook it?… or should I take a whole chicken and put it in the pot and cover it with water and then pull off the meat?… or should I take a brisket and sear it and then…?”
Jessica’s answer: “YES! Every which way is good!”
Though the basic process is simple, there are many different strategies to get minerals (and flavor and gelatin) out of the bones and into the meal. Come learn some of these tips and tricks.
About Jessica Prentice:
Jessica Prentice is a professional chef, author, local foods activist, and social entrepreneur. Her first book, Full Moon Feast: Food and the Hunger for Connection, was released by Chelsea Green Publishing in 2006.
Prentice is a co-creator of the Local Foods Wheel, and coined the word “locavore.”
Jessica is also a co-founder of Three Stone Hearth (www.threestonehearth.com), a Community Supported Kitchen in Berkeley that uses local, sustainable ingredients to prepare nutrient-dense, traditional foods on a community scale. She lives, works, and writes in the San Francisco Bay Area.
Links:
- Book by Jessica Prentice: Full Moon Feast: Food and the Hunger for Connection at Amazon.com
- Weston A Price thumbs up book review.
- The book is available for check-out from the Eugene Public Library
- Article from the book: The Blood Moon.
Jessica Prentice web links:
- Jessica Prentice’s personal website: www.wisefoodways.com
- Three Stone Hearth Community Supported Kitchen in Berkeley, CA: www.threestonehearth.com
- Locavores web site: www.locavores.com
- Interview with Jessica Prentice Part 1: http://vimeo.com/5293388
- Interview with Jessica Prentice Part 2: http://vimeo.com/5293614
Broth/soup web links:
- Stocks and Soups video by Sarah Pope: www.westonaprice.org/beginner-videos/stocks-and-soups-video-by-sarah-pope
- Soup-stenance article by Jen Allbritton, CN: www.westonaprice.org/childrens-health/soup-stenance
- Broth is Beautiful by Sally Fallon: www.westonaprice.org/food-features/broth-is-beautiful
Related Cookbooks available at the Eugene Public Library:
- Bones: Recipes, History, and Lore, by Jennifer McLagan
- The Butcher’s Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More, by Joshua & Jessica Applestone and Alexandra Zissu
- All About Braising: The Art of Uncomplicated Cooking, by Molly Stevens
- Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking, by Anthony Bourdain
- Sauces: Classical and Contemporary Sauce Making, by James Peterson
- Nourishing Traditions: the cookbook that challenges politically correct nutrition and the diet dictocrats, by Sally Fallon
and many more.
Seasoning blends for your soups and stews are wonderful shortcuts and are available at local groceries. Look in the bulk, spice, and ethnic sections.
