Tastes of The Angle

Bone Broth for the Soul

Bone broth has become as trendy as quinoa, kale and chia seeds. Suburbanites can drive-through a broth stand for their daily dose, and New Yorkers can pick up a mug right alongside their wheat grass shots.

Here in the wild woods, we make it the good old-fashioned way: with Lake of the Woods fish carcasses or Minnesota whitetail antler and bones or from young roosters and old hens past their egg-laying prime. Continue reading “Tastes of The Angle”