Where did we go wrong?

Worth saying twice

In 1959 in the Foods Lab in Henderson Building the students were dressed professionally and were attuned to the task at hand.  Little did these young women know that they were on the verge of a kitchen revolution and that the jellied aspic they were preparing would be an endangered species in a few short years. These women graduated, got jobs, and hung up their aprons, trading them in for pants suits and blazers. They found out early on that preparing dinner after a long day at the office is a chore and the food industry offered them useful shortcuts like TV dinners, popping tubes of biscuit dough, and the golden egg of Mrs. Grass’s chicken soup. Their children, if they paused in their careers long enough to have them, would have no idea that you could make chicken stock yourself or bake a cake without a cake mix. Their grandchildren would be even more detached from real food.

It’s time to regroup and get back to the basics, beginning with what is now known in trendy circles as “Bone Soup.” Even such a stalwart source of info as Time Magazine got it wrong in their January 26, 2015 Taste article. The photo of beef marrow bones next to a recipe for a delicious sounding “Chicken Broth” (chicken stock and chicken broth and chicken bone soup are all the same thing) was misleading. In the last paragraph the article suggests using bones from an already roasted “chicken (or a pig, lamb or cow)” which would hardly yield you the benefit of raw poultry or trimmed and roasted meat bones. Understand the process and use the correct method and your Bone Soup will be a rich and nourishing elixir; one that could be tolerated by an awakening and screamingly hungry stomach and small intestine.