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Bone broth. How many times have you heard me talk about this amazing food? If you’ve been following me for any amount of time, then you’ve heard it a lot. 🙂
Let’s not waste any time! Tune in below.
Missed previous episodes? You can find them all here.
Links From This Week’s Episode:
- Bone Broth 101 eCourse Review
- Au Bon Bone Broth (organic, grass-fed/pastured) for when you really don’t want to make your own
- Soup and Stew Recipe Library
- Instant Pots – Jessica’s Favorite Way to Make Bone Broth
- Instant Pot Review: What Is It and Is It Worth The Investment?
- Quick and Easy Pressure Cooker Bone Broth Recipe
- 40+ Recipes that Use Bone Broth (and not one of them is soup!)
- Bone Broth: The Under-Appreciated Superfood
- Bone Broth Basics (plus 50+ soup recipes)
Listen to The Vibrant Health Podcast :: Episode 18
Read The Vibrant Health Podcast Transcript :: Episode 18
Jessica: Hi everyone. Welcome to episode number 18 of the Vibrant Health Podcast. I am Jessica from Delicious Obsessions and I am here with my co-host, Lydia of Divine Health from the Inside Out. Lydia, do you want to say hi?
Lydia: Hey everyone. Today, we’re joined by our special guest, our friend and colleague, Craig Fear who is also a nutritional therapy practitioner. He’s the author for the Fearless Eating Blog.
Craig is a wealth of information about a wide range of nutritional topics. But today, we want to focus on one of his favorites – bone broth. If you follow either of us for any amount of time, you know that we’re both a big fan of broth as well and we promote it highly.
I met Craig virtually. I never met him in-person. I actually heard about Craig when I went to Nutritional Therapy Association back in 2011 up in the Connecticut area and he’s from Boston. Is that right, Craig?
Craig: Actually, I’m from Long Island.
Lydia: Long Island, but you live in…
Craig: But I live in Massachusetts now.
Lydia: Massachusetts. Ha, sorry about that.
Craig: It’s okay.
Lydia: So Craig was this guy, I kept hearing his name. Everybody’s like, “Craig Fear. Craig Fear. Craig Fear.” Everybody up there seems to know you. So I was like, “Who’s this Craig Fear guy everyone’s talking about?”
So it turns out Craig is a really great practitioner. He’s been helping a lot of people. Today, we’re going to talk about his passion about bone broth and what he’s doing with that as well. So welcome Craig. Thank you so much for joining us.
Craig: Yeah, it’s great to be here. Thanks for having me.
Jessica: So tell us a little bit about you and your practice and how you got started. And then let’s talk about bone broth and why you’re so passionate about bone broth.
Craig: Okay. Yeah, I graduated from the Nutritional Therapy Association Practice back in 2008. I was part of the first graduating class. I just built my practice little by little.
The first graduating class was in New York and then I moved to Massachusetts to make a fresh start. It’s a slow go in the start, but I just kept at it and got more clients and having more success with folks. I guess my name started spreading around a little bit. That’s always a good thing.
And then after a few years, I got into the online world a bit like everybody tends to do and I started blogging. I started my blog, Fearless Eating, which is at FearlessEating.net.
I didn’t know really what I was doing in the beginning, but I just kept at it and started learning how to just blog and how to write. And then I got into writing e-books.
I have two now. And the last one, I just came out with my new book on broths.
When I work with folks privately, mostly, I help people with digestive health issues and I’m always looking for ways to condense information down and help people with some of these traditional foods and help them just make it doable and demystify the process.
And so one of the topics that kept coming up in working with people was bone broth. People always have a lot of questions about them. And as simple as it is to simmer some bone in the water, it’s something that so many people, especially my generation (generation X’ers I guess), anyone born in the ’70s or after really didn’t grow up making these things.
And so I get so many questions from people, “How do I make these things? Where do I find the bones? How long do I simmer it?” There’s this sense of being overwhelmed because as we know, bone broth is just so healing to our gut.
So that’s how I decided. “You know what? I’m going to write a book and I’m going to do this online program, which I’ve put together. I will just condense it down and make it as simple as possible for people and direct it towards people who are really new to it, just starting out with it. I’ll just keep it as simple as possible to help people learn how to do it because it’s really, really easy.” This is really easy, but that’s how I got into this.
Jessica: Awesome! I find in talking to a lot of people that the concept of making bone broth seems so overwhelming. To me, it’s so simple. You just toss the bone in a pot and you put some water in. It is one of the areas that I see a lot of hang-ups. I’ve looked through your course and it’s fantastic.
And one question that Lydia probably gets asked a lot (I bet all of us get asked) is why can’t they just go to the store and buy the broth that you see there? You can buy organic. And I even started seeing bone broth. It’s actually labeled as bone broth on the carton. Those started to pop up in my health food store. So why would people not want to buy those? And why is that not as good as making your own at home?
Craig: It’s a very different product that you are getting in stores as opposed to doing it yourself.
So for starters, if you go to the store and if you just – I’m sure a lot of people have them. They’re very popular. If you look at the ingredients label, if you look what’s in there, you’re basically going to see a lot of flavorings, even in the organic ones. You’re going to see things like organic chicken flavor, organic beef flavor. You’re going to see things like natural flavor, which is not natural at all. It’s really a chemical flavoring. You will see yeast extract. That’s a huge one, especially in the organic broths.
The reason they are putting those things in there is because if you do it in the real manner, in the traditional manner, the way our grandmothers and our great-grandmothers did it, which is a slow simmering, that slow simmering of the bones in water extracts the nutrients over time and it has a lot of healing qualities to those broths.
Well, if you’re trying to make a business out of this, time is money. The companies are not going to sit there and simmer these bones in water for hours on end. And so they do a brief version of it.
So they take a watered down broth, and then they add the flavorings to add the taste back in. Because also when you simmer these things and do it for a long time, and do it at home (done the traditional way), they take on more flavor.
So they add new flavorings to mimic the taste of a real broth. They don’t simmer them for the length of time that’s needed to simmer them to get out the healing qualities out of them. And so it’s just not the same thing. It’s not even close.
Instead we have these conventional ones, they’re almost toxic. They’re full of junk, full of MSG and even some GMO oils. But the organic ones are really not that much better. Maybe not as poor quality ingredients, but it’s not nearly the same thing as the traditional way to do it, which I explain and show people how to do in my book and in my course.
Jessica: Awesome! Lydia, do you have anything you want to talk about there? I know Craig you’ve done some traveling around the world. I think that I’ve learned a little bit from you in our past discussions, so I definitely want to hear about that and your experience with making bone broth the traditional way and how your travels influenced you deciding to make the course and your practice and everything like that.
But before I dominate the conversation, I want to make sure Lydia has time to pop in too.
Lydia: You know I could talk about this topic all day long, of course. But you guys have said a lot of the same things. One thing I think is so great about the fact that you’re doing this course and everything is it really is something that was passed on from generation to generation. I think we’re going to branch off into traditional broth in a bit. But if you never saw it done before, you’re like, “What the heck is it?” It’s like a foreign concept.
So it’s great that more people are learning to make it because a lot of people get hung up, literally, and don’t do it because they’re clueless. So it’s nice to be able to see it to be made or have someone to show you, if possible.
So that’s where I see the big hang up is. People are just confused by the whole process. But it is really quite easy. And it’s cool that you are working on teaching people in a variety of ways.
So yeah, let’s talk about how to make bone broth the traditional way and also how you learned that through your travels as well.
Craig: Sure! I learned about it in a roundabout way. Before I even became a nutritional therapist, before I even got into the real food traditional food movement, I have been traveling for a little bit. I went over to Asia and I went to travel to Thailand for a little bit. And then another trip, I went to India and Burma a little bit and Myanmar.
And I just fell in love with the foods over there, especially in Thailand and Burma, the Southeast Asian cuisine. I just loved them. But I wasn’t really looking at it from a real food perspective. I didn’t know why I loved them. I just love them.
Another thing I loved about being over there was just the markets in Asia are just so literally stimulating in so many ways. I would just go to these markets in a state of awe.
I didn’t understand it back then until I looked back on it after I got my education through NTA and becoming a nutritional therapist. But I kind of put all the pieces of the puzzle together when I look back and said, “Oh, I looked at the market and there are just all these fresh foods.”
But also broths are a big part of the street food and the street markets. There are always simmering pots of broth and different types of soups. The animals are freshly slaughtered, which can be a little shocking to see. There are fresh chicken parts and whole chickens and pig heads and pig hooves being offered.
But it’s just what their day-to-day life is about. And they go to the markets and they get their food. And for the bone broths, they get different animal parts to make the bone broths. That’s all on display. You see it all.
And it wasn’t until after I came back from Asia, and then learned about traditional food and why bone broths should be made with real bones and real animal parts that I looked back and was like, “Oh, that’s why everything was so phenomenally fresh and delicious. They were doing things in the traditional manner using real animal parts, real bones, simmering them right there, and then adding the flavor.”
Everything was freshly made and I just could not believe it. And you just can’t get that today in America unless you’re doing it yourself. I mean, these canned broths and canned soups, they are just nothing compared to when you do it fresh, when you do it the right way.
So that’s how I got into it. And then I started recreating these soups when I came back from America. And then I just had this affinity towards the Asian flavor and soups. So I share a lot about them on my blog and I have a whole chapter in my book for Asian noodle soups, which are just among my favorite. They’re the Thai coconut curry soup. My absolute favorite soup is Mohinga, which is a traditional Burmese soup that’s made with fish broth. It has all the beautiful quintessential Southeast Asian flavors like lime and chilis and fish sauce and lemon grass.
Yeah, I just fell in love with them. And I make them all the time now myself. So I love sharing them with people.
Lydia: You are making me so hungry right now.
Jessica: Me too!
Craig: Oh, it’s not hard. Once you make your broth, these things come together very quickly.
Craig: It’s not vague at all.
Lydia: That’s true. So Craig, do you remember back then when you were having this experience? It sounds like it made you feel amazing just from your description. But did you notice a health connection? Did you notice if it’s making you feel good or better or anything like that?
Craig: Yeah! Actually, when I was traveling, those were the years when I was having digestive problems, which I had for a few years. And any time I had those broths, it made my stomach feel so much better. I just felt so nourished and balanced and well.
But it wasn’t until I came back from Asia and I did the program, that we both did that, I learned to heal my gut in a more specific way. And so bone broth is not the only thing, but it’s certainly a part of that without a doubt.
Lydia: I like to call bone broth spackle for our gut.
Craig: Good, yes.
Jessica: I love that!
Jessica: Let’s talk a little bit about why bone broth is so nourishing to us. I know a lot of our listeners are going to know because they’ve followed Lydia and I for a long time. But we’re always getting new people that are coming to us for information and they may not even really know much about bone broths and why it’s healthy and why we should be consuming it.
Craig: Sure! There are I guess two things in bone broth that are especially nourishing to our gut.
The first is the minerals from the bones. So obviously, bones are mineral rich. And when we’re simmering those bones in water for extended periods, those minerals are leeching out and we’re getting a nice spectrum and complement of minerals. So it’s not just calcium, but it’s a lot of the macro-minerals and micro-minerals, which work in balance with each other. So we get them in the broth in their natural balance with each other.
And of course, these broths are just easily digestible. There’s not a lot of energy your body has to expend to digest it or has to do to break it down or digest it or absorb it. It’s very easy for our body to handle. So, there’s the minerals.
And then the second thing is the collagen in a good bone broth. Collagen is basically all the connective tissues at our joints and our cartilage. And our skin is made up of collagen. It’s actually the most abundant protein in our body.
So traditionally, a culture that made bone broth (and pretty much every culture made different types of bone broth), they wouldn’t just include the bones, but they would include other parts of the animal, which were really rich in collagen.
For example, in a chicken broth, it would be chicken backs or even chicken feet. For a beef broth, there would be the ox tail and different types of bones, which are rich in collagen.
When we simmer the collagen in water for long periods along with the bones, that breaks down too.
Collagen is rich in amino acids, which are very healing to our gut, proline and glycine.
And you can actually see evidence of this, evidence of the collagen in bone broth when it cools. So when it cools at room temperature, if you use enough collagenous parts and you do it the right way, it will form gelatin. It will gel literally like Jell-O. When you take it out of the freezer the next day, it will look like Jell-O. Now, if you warm it up, it will of course turn back to a liquid. But that gelatin is the visual evidence that you got a lot of collagen in your broth. So the collagen is broken down into gelatin. And that gelatin has some really anti-inflammatory healing properties to the gut as well.
Did I describe that well? Was that interesting?
Jessica: Yeah, that was great. I always like to ask people, “Does your broth jiggle when it wiggles?”
Craig: Yes, it’s good.
Jessica: I just love it whenever – I mean, some of my batches set up better than other batches. So anytime I have a really good batch, I like to do a little video of it and throw it on Instagram or something.
Craig: Yeah, yeah. People get all hung up on trying to do it the right way. Some people will come like, “Oh my God! My broth didn’t gel. What did I do wrong? I want my broth to gel.”
Don’t worry about it. It’s perfect. You don’t have to throw it away, broths that don’t gel for some reason. It may or may not gel. And even in my own life when I do it, some batches are great and some batches are like, “Wow! That did not gel as well as I thought. I don’t know why.” But don’t throw it out. It’s still great for you.
Lydia: Yeah. Sometimes, I use wingtips by the way in addition to turkey wingtips or whatever?
Craig: Yeah, all that’s great.
Lydia: I buy pastured wings from my farmer and we just use the bones. I cut the wings myself before I bake them. I throw the bones and there are tons of wingtips. That’s my favorite because I make super dense gelled awesomeness.
Craig: Yeah, of course. Probably save all the bones, save all parts you are not going to consume and keep them in the freezer bag. And when you’re ready, make your broth.
Craig: There are so many different ways you can make these broths.
Lydia: You really can’t mess it up.
Craig: You can’t mess it up. If it doesn’t come out great, well, the great thing about broth is that we flavor them up after the fact (so you have your broth).
And even some broths like beef broths never really taste that great when you’re done with it. So that’s where things like soups come in where you’re going to add salt and pepper. But in Asia, they’ve got fish sauce and soy sauce and there are different types of paste like miso. A teaspoon of miso to a chicken broth or beef broth and you will get an instant delicious broth. I mean, there are tons of these things you can add to flavor them up and make them absolutely delicious.
Lydia: Yeah. I mean, from a culinary perspective, you will find that all these top chefs are like, “Yeah, broths are the key to good cooking.”
Lydia: So it’s very versatile. But what if some people are like “I just don’t like soup bowl that much. Why should I make it?”
Craig: I come across lots of those people. I bet those are people who have grown up eating canned foods or these boxed foods. They’re okay, but they never knock your socks off. But if you really make food from scratch, and I would challenge anyone to make the recipe in my book. You’re going to love them.
And one thing about soups is you can make them really hearty and really healing. I never make chicken soup anymore. I just find it so boring. Okay, chicken broth and then some carrots and onions and chicken. I mean, it’s okay. There’s nothing wrong with it, but I want something a little bit more – I don’t know.
To me, I always like to experiment. I like to make things a little bit more exotic. But it doesn’t have to be. But they don’t have to be these boring standard old soups you’ve grown up with. And you can really make them really filling.
For example, just a simple thing you can do them in the morning. This time of the year, especially now, I start doing a lot of broths for breakfast. But I make them substantial. I’d poach some eggs in there. I might throw in some cooked rice if I had them just to give it a little bit of boost to it. There are a million different things you can do to make it phenomenally delicious.
Jessica: I agree. If I eat soup, I make soup 10 or 15 quarts at a time. I do have a huge, huge batch, and then I freeze it because I eat soup either for lunch or dinner almost every day, typically for lunch. And I eat it for breakfast every now and then. Sometimes, I’ll just wake up and I’ll be like, “No, I want soup for breakfast.”
Jessica: And I put a ton of stuff. Soups are just a great way to use up leftovers. If I’ve got random leftovers that we don’t finish, I usually just toss them in the freezer, and then I just dump them in the pot. You can really make some hearty meals out of soup and it’s nourishing. All those veggies are cooked down in it so it’s easier to digest.
I absolutely love soup. I encourage people to experiment with it. But I meet some people that they just don’t want to eat soup. They don’t like soup. And you’re right, they probably have grown up on the canned stuff that just doesn’t taste all that great.
Craig: Yeah. And you can also change my perspective on it. Again, I never really had soup much. Maybe we think of it as an appetizer. It’s not really a meal you get in a restaurant.
But when I was in Asia, they have them all meals of the day. They have them for breakfast. They have different types of them for lunch, for dinner. They have so many different types of them. So that’s where I started to see, “Oh, you can really have these things any meal of the day.”
And they were really substantial. They didn’t make me feel like I wanted or needed more.
And in my book, I do have a broth for breakfast section with three chapters on simple broth if you want some broth and eggs, different types of broth with poached eggs and different ways you can flavor it. It’s a super simple five-minute breakfast.
And then I have savory oatmeal, which is actually broth and oatmeal which I know sounds crazy, but it’s actually really good. And then I have congee, which is simple. It’s rice cooked in broth which is really common in Asia. And I have a bunch of recipes for those too.
Lydia: Nice. Yeah. That sounds so good. I’m so hungry.
Jessica: Yeah. And actually, you’re going to be sharing a recipe on my site in November, on there as well.
Craig: Oh, yeah. That’s great.
Jessica: Yeah. So people can check that out and get familiar with it.
Craig: Yeah, I forgot about that.
Jessica: I can’t wait to make it. It’s going to be good.
Lydia: Yeah. I’m always seeing your pictures, man, that you’re posting of your soups and I’m like, “Oh, I want to climb through the screen and join you. This is so good. It’s so colorful.”
Craig: Yeah, I love it. Another thing about why I make them so much is I just find them practical. Everyone’s looking for ways to not spend all day in your kitchen. So if you make the broth upfront and you make a large portion of it, then – every week pretty much, I make a large pot of soup and I’ll decide what I want to make and I have it all week.
I really don’t get tired of it. I really don’t. I have it almost every day for maybe six or seven days in a row. It just makes things so much easier with my everyday life because once it’s done, I’m just going to warm it up. I come home, I’m tired at night and the soup is ready. In five minutes, I’ll warm it up. So it makes things a lot easier for people too.
Lydia: Definitely. I totally agree.
Jessica: Yeah. There’s a lot of nutrition in one bowl of soup. I think it’s one of the best ways to get the biggest bang for your nutrition buck in a way.
Craig: Yeah, definitely.
Lydia: So you have this course, How To Make Bone Broth 101. And this is your new baby here. So why don’t you tell people what that can do for them and what they can get out of that course and what’s going on with that?
Craig: Yeah, in How to Make Bone Broth 101, it’s funny, how I came to it. I wrote my book, and then there’s a time delay between when you send it off to the publisher and before it’s really ready. I was walking the dog in the park one day, and I just had this idea, “There are always going to be those people who learn better through seeing things than reading things.”
And I know as much as I clearly explain it in the written word on my blog, there are always those folks who are going to have 10 million questions. I just thought it wouldn’t be difficult to make a very short simple video course for people who just want to watch me show them how to do it.
So I designed it specifically for people who are new to this, making bone broths. And basically, I have five videos for making different types of bone broths. And these are the five most basic broths that probably most people would make. That’s of course chicken, beef broth, a pork broth, fish broth (which is actually my favorite broth) and then a mixed broth where you can use different types, where you can throw in some chicken, beef and pork.
I just run through how I do it and how to do it and I keep it really simple. And then I included some soup recipes as well. So even with the bone broths, you could start using them.
So it’s a really simple basic course.
Jessica: Yeah, I love it. I had gone through the course and I was just blown away with how much information you had in there. A lot of people think that bone broth is really simple and it is, but you can do so much with it and there are so many different types of broths you can make.
I consider myself a bone broth expert and I was learning stuff from you that I had never even thought of or considered. So I highly recommend the course. It’s fantastic. It’s a great way for people that have lost that generational knowledge.
The loss of generational knowledge is something that I really am passionate about because I see it just more and more and more. We have at least one if not two or three generations of people who just don’t even know how to do the basics and their health is suffering because of that.
So anything we can do to provide them with easy tools and skills that they can implement without becoming overwhelmed, you don’t have to be a master chef, but these are simple things that you can implement into your kitchen that will greatly improve your health.
Craig: Yeah. I don’t approach it from a chef perspective at all. I’m not a chef. I’m not a trained chef. I just approach it from a person who knows the basic, from just a person who wants to make these things.
I’m not obsessed over it. A lot of chefs, they really got to get the – you know, when you have people paying you, you got to do it a certain way. They may have different techniques for getting clear broths and different things they’re doing. But I just keep it really basic and really simple. You don’t have to obsess over getting it exactly right. So I just really keep it to a basic minimum.
And I will just say really quickly. The reason my favorite broth is fish broth is that’s actually the one broth where you really don’t want to simmer it longer than an hour. It’s actually just an hour simmer time. That’s my favorite. And you can really still extract a lot of the nutrients out of it and get an incredible flavor from it.
And that’s actually something I learned relatively recently. I used to simmer it a long time like with the other broths and it never was very good. And I realized and I learned that if we simmer fish broth too long, those delicate polysaccharide oils will go rancid and it doesn’t give you very good tasting fish broth. You actually want to do it for an hour. So you can actually make a fish broth very, very quickly.
Lydia: Right. So what’s your favorite to use? I mean, I know you give options, but what’s your personal favorite?
Craig: I just go to the local fishmonger. I have a few places I go and I just take what they got. They’re always going to have different types of fish bones. It just depends on what they’ve got.
And often, in my area, we get a lot of cod. I use a lot of the fish pond’s cod. I just use whatever they give me. It doesn’t really matter. You do want the white fish. You don’t want the oily fish.
Craig: So that’s important. And another thing about fish bone is that they’re really cheap. You’re not going to see them really on display. You go to your fishmonger and usually, they just throw these fishbones out because no one wants them.
Craig: So if you go and ask them, “Can you save me some bones?” they will be happy to give you some. You usually get a whole bag for just a few bucks.
Lydia: Cool! This is a passion of mine, the whole mineral piece. So one of the reasons why you like fish broth probably – and I’m guessing here, is that it’s probably the most nutrient-rich, right? And one of the reasons would be, in part, because you are using the fish head and there’s a lot of nutrition in there from those babies, right? One of my favorite minerals you can get from fish is selenium.
Craig: Selenium and iodine are the two that you can get in fish, probably more so than the land animal bones. So it’s great, if you can, to get the fish head too. And they’re going to be concentrated in those tissues in the fish head.
They’re great for thyroid health in particular. So if you are having some thyroid issues, a nice fish broth would make a great addition to your diet for sure.
Lydia: Yes. Is anybody not having thyroid issues today?
Craig: Right! I know.
Lydia: So that’s an incentive right there. Plus, it’s a quicker broth to make.
Craig: Yeah. I find it to be one of the most flavorful broths. I never have to add much seasoning to it afterwards. Obviously, you want to add the other things that you add in broths. The mirepoix, the fancy French term for carrots, onions and celery, to me, that with fish broth is just magical. It tastes so good.
Craig: It’s really delicate and light. In some of the chicken or beef broth, if you simmer for an extended period, it can be a little heavy. They’re a little greasy, but not in a bad way from that gelatin.
And you will get gelatin from fish broth, too, if you use the fish heads, but it tends to be a bit lighter I find anyway.
Jessica: Yeah, that’s great. Fish broth is one thing that I have not made. I think I have made almost all of the other ones, but I’m going to have to try. It’s hard here to get any good fish on landmark Colorado.
Craig: Right, right.
Jessica: Access to quality fresh fish is harder, but there are some pretty good fish markets that do fly in fish every day, fresh fish. So I am going to actually give them a call and see if I can track down some bones and some heads just to give it a try.
Craig: Yeah, it’s great. It’s my favorite. What do I call it? I call it the Soups from the Sea chapter in my book where I give people about 10 to 12 recipes that use fish broth, Cioppino, [inaudible 00:35:20], chowder, the Asian themed things as well. So there’s a lot you can do with it.
Lydia: Man, I’m hungry again.
Jessica: Yeah, we’re going to have to go to eat lunch now.
Lydia: Yeah. I’m looking at your Cioppino recipe and I’m like, “I think I’m going to make this this weekend, yup!”
Craig: That’s so great. That’s really simple. It’s really simple. It’s tomato-based, a little wine and you can use any seafood you want, whatever you want like some white fish, you can throw in some different shellfish, some shrimp. It’s up to you whatever you want to use. It’s so flavorful. I love it.
Lydia: I’m so psyched. I can’t wait. So tell us really quick, I’m curious because I don’t know the answer to this myself. If someone tries your course, they get to learn how to make all these different types, they get some recipes. Do you have any additional support or do they get to keep the access for it? What goes on behind the scenes?
Craig: Yeah. Once they sign up, it’s permanent access. So you get a log in, you create a log in, a name and a password. And then you just go to the course anytime you want and you can review the videos anytime you want. It is permanently up there.
And then we have a Facebook group for the people who want to just follow a community around it and ask questions and share their experience. So yeah, it’s the way to stay connected once you sign up for the course.
Lydia: That’s cool.
Jessica: Yeah, that’s awesome.
Craig: Yes. And it’s very reasonably priced. I want to really encourage people to sign up and make it. It might cost you less than if you went to the store and bought organic broth and made a soup on your own. So it’s very affordable.
Jessica: Oh, totally. It’s super affordable. I was just really, really shocked with how much great information you had in there for such a little price when I went through the course.
So Lydia and I will make sure we include everything in our blog post. And if you are listening to this on YouTube, it will be down at the video descriptions, everything you need to get in touch with Craig and to check out his course if you’re interested in this.
Do you have any takeaways for our listeners today when it comes to bone broth? What are some of the most important things for them to think about and things that they can maybe implement right away?
Craig: If you are just starting, it doesn’t get any easier than a chicken broth and you can get everything you need from a whole chicken. I would just say start there. It’s just the easiest way to get going.
You can’t screw it up. I mean, you can, but it’s really hard. Don’t be afraid to just start. Just really simmer in. Just simmer it in water for some time. It’s so easy. So don’t think there’s a big learning curve for this. Just do it. Just get going. Just do it.
Lydia: I agree.
Jessica: Yeah, I totally agree. That’s great. So we’re going to go ahead and wrap up for today. But if you have any questions, don’t hesitate to let us know. If the information at least that we spoke about today resonated with you and you know other benefits from it, please share it.
We would also love it if you could leave us a review on iTunes or Stitcher. We’ll have the links down below where you can leave the reviews. And whenever you share our podcast and our blog post and you leave us reviews, you really help us reach more people with our message of health and wellness. So Lydia and I really, really appreciate it.
Don’t forget to stop by and say hi to Craig. His site is FearlessEating.net. And we’ll also have links down below. So if you don’t have a pen to write that down or you can’t get to it right now, just check out the blog post and we’ll link you to everything that you can use to get in contact with him.
And then if you’re looking for even more information on natural living or real food recipes, both Lydia and I have a ton of soup and stew recipes that you could get started with as well if you needed some new inspiration.
And you can find us on our sites. My site is DeliciousObsessions.com. And then you can find Lydia over at DivineHealthfromthInsideOut.com.
So that is it for today, all about bone broth. We will be back again next week. Have a great day everyone.