When NTA invited me to do a presentation on bone broth at this year’s conference, initially, I was super excited.
After all, if there’s one thing I love talking about, it’s bone broths. I make them myself, consume them daily and recommend them to all my clients. I’ve even just written a book about them. I’ve also given some public presentations in my community about bone broths.
However, when I started thinking about it, my initial excitement turned into some serious doubt. I had this fear I’d just be preaching to the choir.
My book and my presentations are mostly geared to the general public, not NTPs.
I thought to myself, what the heck am I going to talk about that most NTPs don’t already know about bone broth?
Most know how to make a basic bone broth. It’s not complicated. Most know it’s a traditional food staple with tons of health benefits.
Sure, I could do some run-of-the-mill talk and discuss the nutrients in broth like collagen, gelatin, proline, glycine, minerals and so forth and then connect them to various health issues. That’s probably what would be expected at a conference about nutrition.
The initial title of my presentation reflected that:
Clinical and Practical Uses for Bone Broth
That doesn’t sound very exciting, does it?
Then Captain Obvious smacked me in the face.
I’m currently traveling in Thailand. I’ll be here 5 weeks total. The first 5 days I was in Bangkok and I did nothing but visit the food markets.
There is no better place in the world to see the vital importance of bone broth to a culture than in an Asian market. Simmering pots of broth and soup are everywhere. All parts of the animals are on display – heads, tails, backs, organs, etc. Nothing goes to waste. It can even be a little shocking!
Needless to say, I’ve been taking tons of pictures and videos.
Like this one:
When’s the last time you saw that in America?
That entire table is just chicken parts – legs, backs, feet, livers, wings, breasts, etc. And so many of those parts are used in bone broths.
This is what I want to talk about and share.
Of course, I’ll put my NTP hat on too and talk about some clinical things as well. For example, did you know that some aspects of broth can exacerbate health problems? It’s true. This is important to know about when you’re recommending bone broth to clients.
I also want to talk about the one bone broth you’ve probably never made! It’s good to know how to make a variety of broths. This broth is a staple in Asian cuisines but hardly anyone in America makes it anymore.
I’ll also share some VERY SIMPLE Asian-themed soups to help NTPs expand their repertoire of recipes not just for their clients but for themselves too. There’s a lot more to soup than chicken soup!
I hope my presentation will help NTPs see the importance of the work we’re doing by seeing how valued bone broths are in other parts of the world.
So on that note, here’s the NEW title of my presentation:
Bone Broth Lessons from Asia
Not sure if it excites you, but it excites me. Looking forward to it!
For more information on Craig, he can be found at http://fearlesseating.net/
Topic: Bone Broth Lessons from Asia
Date: Friday, March 18th
Time: 1:00 PM – 2:00 PM
Book Signing: Friday, March 18th @ 2:00 PM