By Janice Cook Knight
Photography by Erin Feinblatt
Everyone's talking about bone broth. "I just read a recipe for bone broth on the Internet," my daughter said, a few months back. "It's supposed to be so good for you."
"You mean stock?" I asked.
"I guess so," she said. "Stock is just broth made from meat bones, usually with vegetables and herbs added," I said.
Eventually we determined that we were talking about the same thing. The only thing new about "bone broth" is, apparently, the name, since humans have been making the stuff for literally thousands of years
Hurray for the Orange, Red and Gold: The Season for Persimmons
Hurray for the Orange, Red and Gold:
The Season for Persimmons
by Janice Cook Knight
Photography by Nell Campbell
Recently Janice won first prize in the print category from Les Dames d’Escoffier International’s MFK Fisher Awards for excellence in culinary writing. Her winning entry was this story written for the Fall 2014 issue of Edible Santa Barbara.