Caldo And Coffee: Good News For People Who Like To Drink
Alan Cornett handles the Weekly Miscellany so nicely that recently—you may have noticed—Savoring Kentucky has been oh so disinclined to pick up that stirring spoon to write occasional "What's Stirring" blog posts highlighting local food news and events. Once Alan brought his gifts and commitments home to Kentucky and began producing the Weekly Miscellany, Savoring Kentucky went back to general foolin' around.
But today two kinds of news did catch our restless attention. Both produced some dropping of the jaw, but it is the happiest possible kind of drop. This is news about drinks, and—be amazed—it has nothing to do with either craft beer or bourbon. One piece of news is local, and one is global. Ready?
Chef Allison Davis of Wild Thyme (cooking classes, events, catering) has opened Caldo, Lexington's first bone broth emporium, along with salads, fresh smoothies, fermented foods, and an array of intriguing, delicious foods that work well for gluten avoiders, Paleo/Primal eaters, and human beings in general. (Whir of the rotary beater to JXT for the tip.)
Broth? Yes, and we are delighted about it. Broth, made by slow cooking animal bones in water, usually with a bit of acid added, seems to suit human digestive systems. People working to heal touchy digestions sing broth's praises for its gut-healing powers. The Eater gives a somewhat world-weary (or worldly wise) summary of the recent interest in broth here; "Primal" eating guru Mark Sisson touts broth here, and you will find most primal/paleo/ancestral eating experts promote broth consumption in their publications. Caldo offers miso broth, too, but I failed to ask whether it is vegetarian.
I have been making and eating (drinking?) both beef and chicken broth for some time now, using bones from Elmwood Stock Farm's high quality, organic, pastured animals. I use an approach similar to this one, often cooking the broth for at least 18 hours. I haven't perfected a beef broth I like much, but I eat a lot of chicken broth plain and in soups. Caldo's beef broth, made from Marksbury Farm's grass-fed animals, tastes delicious. I'm happy it's an option.
Brodo, a restaurant devoted to broth, made big news in New York when it opened in late 2014. We wish a bright, brothy future to Caldo, which opens formally later this month at at 309 N. Ashland Avenue, Suite 180, in a Lexington neighborhood the New York Times profiled in January, 2015.
And now for that global news. It's about another "c" word: coffee. Coffee drinking looks better and better, the more researchers examine it. Two New York Times articles this week by Aaron E. Carroll, professor of pediatrics at Indiana University School of Medicine (here and here), build an epidemiology-based case that coffee does not harm most people's health, and may, in fact, protect coffee drinkers from some health problems.
Here's how Carroll closes out the main article:
I’m also not suggesting that people start drinking coffee by the gallon. Too much of anything can be bad. Finally, while the coffee may be healthy, that’s not necessarily true of the added sugar and fat that many people put into coffee-based beverages.
But it’s way past time that we stopped viewing coffee as something we all need to cut back on. It’s a completely reasonable addition to a healthy diet, with more potential benefits seen in research than almost any other beverage we’re consuming. It’s time we started treating it as such.
With the hex lifted from that second, third and fourth cup of coffee, and with the new broth options available in Lexington (and in your kitchen), healthy sipping seems likely to fill more of all of our days.
To your health!