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Sunday June 28th, 2026
12:00-2:00 pm
Bone broths have a rich history dating back to the beginning of time. Together we will learn how to make bone broths that have many health benefits. These amazing broths offer excellent support to our skin, joints, and gut health. After sampling a variety of sipping broths, we will explore different methods (beyond your grandmother’s recipe!) and discuss how to use them as a base for soups, meals, and simply for sipping! We will be using organic, local beef and chicken bones.
The class includes an organic, local beef bone and printed materials for you to take home so you can customize your own broth.
This class is being taught by Kari Tyson who has completed courses from the Institute of Integrative Nutrition and the Academy of Culinary Nutrition. She also has a certificate of completion for Fundamentals of Fermentation (ACN).
Sunday June 28th, 2026
12:00-2:00 pm
Bone broths have a rich history dating back to the beginning of time. Together we will learn how to make bone broths that have many health benefits. These amazing broths offer excellent support to our skin, joints, and gut health. After sampling a variety of sipping broths, we will explore different methods (beyond your grandmother’s recipe!) and discuss how to use them as a base for soups, meals, and simply for sipping! We will be using organic, local beef and chicken bones.
The class includes an organic, local beef bone and printed materials for you to take home so you can customize your own broth.
This class is being taught by Kari Tyson who has completed courses from the Institute of Integrative Nutrition and the Academy of Culinary Nutrition. She also has a certificate of completion for Fundamentals of Fermentation (ACN).