Extracting the flavors and micronutrients of bones, vegetables, roots and herbs in simmering water is one of the oldest and most basic culinary practices. In this class, we will learn how to make a flavorful and nourishing beef bone broth from scratch, which we will then use to make an immune-boosting vegetable lentil soup. We will discuss the nutritional and medicinal benefits of ingredients such as meat bones, medicinal mushrooms, seaweed, herbs and vegetables. We will learn the difference between a stock and a broth and which bones and meat cuts make the best stocks. We will also discuss easy methods for turning your vegetable scraps into flavorful stocks. Instructor Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and the Vermont Center for Integrative Herbalism.
$10 City Market Members, $25 Non-Members