The latest food trend is one that should move quickly from fad to fashion, because it is based more on science and solid nutrition than on sensationalism. What is it? Bone broth. Yes, broth made from bones of beef or bison; lamb or goat; chicken, turkey or duck; pork; and fish and it’s become a year-round thing.

Bone broth is being hailed as the new “it” food but nothing more than your mother or grandmother were trying to say when they recommended chicken soup for a cold. As a new/old food, broth, with its nutritious punch, harkens back to prehistoric times. Bone broth has long been heralded for its ability to heal and has retained its crown for thousands of years.

Today, that knowledge has been taken a step further with the opening of bone broth bars around the globe, commercially packaged bone broth and cookbooks like Bone Deep Broth by Lya Mojica and Taylor Chen (Sterling Publishing).

What is bone broth?

The broth begins with bones that are simmered for many, many hours with the result of extracting amino acids and minerals that are beneficial to the body. The nutrients are pulled from both the soft part of the bone and the marrow.

Bone marrow provides omega-3 fatty acid, which supports brain function, and glycine, which helps repair body proteins. The best part of the marrow is its high concentrations of calcium, iron, phosphorous, zinc, selenium, magnesium, manganese, Vitamin A–all essential to good health.

This powerhouse of vitamins and minerals is said to strengthen immunity to disease and infection as well as improve memory, sleep and mood—not to mention helping to keep bones strong and healthy.

Where to bone up on bone broth

Move over, Starbucks, there are new bars in town where people are getting their energy fix, but in this case, without a metabolic rush. It’s pure nutrition.

Chef Marco Canora serves up bone broth like espresso in cups at his recently opened Brodo in New York’s East Village. Belly up to the Brodo Bar for a deeply flavored “cup o broth,” rich in protein, collagen and gelatin.

Bone broth bars are becoming bicoastal with Portland opening its first dedicated bone broth bar last August. It is spearheaded by Tressa Yellig, of Salt Fire & Time, and her sister, Katie. The Broth Bar menu features chicken, beef, lamb, turkey, bison and pork broth with a variety of “add ons” like soft boiled duck egg, braised chicken hearts, beef tongue and a medicinal mushroom blend.

London boasts its first bone broth bar, Bone Tea™ pledging “a healthy and stylish alternative to common fast food and coffee shops. Here, one can find beef, pork, chicken, mushroom and fruit broths, all served with bread and condiments.

How to make at home

To make bone broth at home, Lya Mojica and Taylor Chen, in their book, Bone Deep Broth, give you step-by-step directions. First, you need to make the broth. Then, you can enjoy many of their healthful recipes such as “Lamb Stew with Chestnuts, Honey, Saffron and Goji Berries” and “Sunday Five-Hour Bolognese.”