This workshop will lead you through the process of creating nutrient-dense broths & stocks. Bone broth is a savory, versatile staple known for its potential benefits for gut, joint, and overall wellness. Veggie stock is a great vegan alternative that uses up vegetable scraps, mushrooms, and anything else you have on hand. You’ll learn the key ingredients, techniques,ways to use your finished broth in a variety of delicious recipes. Hosted by Laura Apshaga, From Scratch.

Workshop to be held at the Sage School Kitchen from 12:45-2 pm on Saturday, November 15th.