We will learn to make a nourishing bone broth from scratch and discuss the nutritional benefits of ingredients such as meat bones, mushrooms, seaweed, herbs and vegetables, as well as stock-making traditions around the world. We will conclude by using our stock to make an immune-boosting vegetable lentil soup. The class will cover 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. After this class, you'll never want to compost veggie scraps or meat bones again!
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. This livestream event will be held on the Microsoft Teams platform, and instructions for downloading the platform and a link to the event will be sent out to participants in advance.