For a relatively young company, and certainly as a very young retail business we have already garnered some wonderful press. Here is a selection of articles and subjects;

Subject: Bone Broth Location: Lululemon Blog

There’s nothing new about bone broth—in fact, the elixir made with slow cooked animal bones has been used in traditional cooking around the world for centuries, well-known as a nourishing and healing food. Advocates say it’s great for your hair, skin and nails, can ward of the flu, prevent infection and boost the immune system. That’s reason enough for us to start sipping it.

But there’s more. After we turn 24, our bodies stop producing collagen—one of the most coveted elements of bone broth—which provides the skin with strength and elasticity and repairs the tissues and cartilage in our joints, vital for any sort of athlete.

“Bone broth is great for ligament and joint health, making it important for anyone practicing yoga. It’s also a great recovery protein,” said James Day, holistic nutritionist and chef at Home on the Range Organics in Vancouver (235 East Broadway). “It’s made up of an animal bone, so your body does very little processing to it.”

“Runners who are pounding the pavement and athletes who are doing intensive workouts are damaging their cartilage which needs to be repaired and nourished,” added Home on the Range Organics owner, Jackie Ingram, “Bone broth is one of the most nourishing things we can treat our bodies to.”

Jackie saw bone broth bars popping up around the globe, recognized an opportunity, and opened Canada’s first bone broth bar inside her shop, where she was already cooking up big batches of bone broth and selling it in one litre bags to her customers. You can now grab a to-go cup of her fresh bone broth of the day (for $5.35) which rotates between grass-fed beef, veal or lamb, pastured chicken or duck and a Japanese dashi made with fish. You can have it naked, with a bit of salt, or add nourishing garnishes like fermented egg yolk cured in Tamari, chili-lime oil or top it off with ras el hanout, a Moroccan spice mix that includes turmeric and ginger.

“For the last 40 years there’s been an industrialized food rhythm. We’ve created what I call the processed population where people don’t realize milk comes from cows. It’s a real, sad shame,” said Jackie. “But there’s a massive education process in place now to demystify real food, slow food, and fermented food, I believe the bone broth bar is in the right place at the right time and in the right city.”

Bone broth contains calcium, magnesium and boron which are great for building stronger bones, but the real benefits come from the gelatin, collagen, glucosamine condroition and synovial fluid (translation: spinal fluid) that come from slow cooking the bones for an extended period of time, usually between 24 and 48 hours.

“Most people think the benefits just come from the minerals found in bone broth, but it’s really about the anti-inflammatory properties, and its ability to heal the gut lining, allowing your body to absorb what it needs,” added James.

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From: Edible Vancouver Winter Edition 2014