Category: Fall 2014

Make Your Own Bone Broth



Photo by Dania Katz
Bone broth is a mineral-rich infusion made by boiling the bones of healthy animals with vegetables, spices, and herbs. You’ll find a large stockpot of bone broth simmering in many kitchens. It has great culinary uses and unparalleled flavor, but it is also a powerful health tonic that can be easily added to your family’s diet.
Bone broth is a traditional food that your grandmother most likely made. Various cultures around the world still consume bone broth regularly as it is an inexpensive and highly nutritious food.
Along with its amazing flavor and culinary uses, bone broth is an excellent source of minerals and is known to boost the immune system (chicken soup for a cold, anyone?) and improve digestion. The broth’s high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps smooth connective tissue.
This delicious broth can be made from the bones of beef, bison, lamb, poultry, or fish, and vegetables and spices are often added. It’s also a great base for many sauces and other culinary dishes.


  • Saucepan Or Stock Pot
  • Large Spoon
  • Knife


  • 1 Large Onion
  • 2 Carrots
  • 2 Celery Stalks
  • 2 tsp. Apple Cider Vinegar
  • 1 Bunch Flat Leaf Parsley
  • 1 tsp. Sea Salt
  • 1 tsp. Whole Peppercorns
  • 2 Cloves Peeled Garlic
  • Water


  • Wash and coarsely chop onions, carrots, and celery.
  • Add bones and vegetables to a large stockpot and cover with water.
  • Reserve apple cider vinegar, parsley, salt, peppercorns, and garlic. 
  • Simmer on medium heat.
  • Remove impurities that float to the top of the broth with a large spoon during the first few hours of cooking. There will be fewer impurities with healthy organic bones.
  • Cooking times:
    Beef Bones = 48 hours
    Chicken Bones = 24 hours
    Fish Bones = 8 hours
  • Add apple cider vinegar, parsley, sea salt, peppercorns, and garlic in the last hour of cooking. Strain broth.


Bone broth will keep for 5 days in your refrigerator or can be frozen. This recipe can easily be doubled.


Letter Of Aloha – Fall 2014

I’ve always been drawn, fascinated and fed by the capacity of food to bring people together.  The ways in which we share our bounty, our stories and our experiences with one another around the dinner table have propelled me into the world of food writing and cooking. It speaks to the heart of what and who we are as a society.

How the gathering happens varies, but we have all been called to sit down at the dinner table to share a meal with others. We are called to come together and Share.

This Fall issue will give you a look into a meal shared after the main dishes were hunted for in The Hunter, The Chef, a local chef’s menu for a home grown thanksgiving dinner in Cooking Fresh with Chef Sheldon Simeon, a community coming together to support a documentary about the cultivation, harvest and eating of taro for three meals a day in Pass the Pa‘i ‘Ai, recipes using foods we can forage for on the islands in Foraging Hawai’I with Sonny Savage along with recipes and fresh farm produce to share with others in your life through a meal.

No matter the reason or occasion, the act of coming together to share food creates the setting for us to share our lives with one another. This to me is a perfect metaphor for my joining the Edible Hawaiian Islands table. I have come to sit here now with its staff and with all of you.

It’s an honor to join Edible as its new editor and share with you the stories of our local fresh food culture here in Hawai’i. Join me, subscribe to the magazine and be here with us as we move forward into the delicious world of Edible Hawaiian Islands. We have exciting things ahead of us.



Elena Rego