Taste Radio

When Marco Canora opened the first Brodo location, a takeout window housed within his acclaimed New York City restaurant Hearth, he believed he was at the forefront of a new category of sippable bone broths. He was on to something: the launch of Brodo sparked broad interest in bone broth, positioned to consumers as a comforting drink and a convenient source of nutrition.  In the following months, new bone broth cafes and packaged brands began appearing across the U.S. Yet while emerging categories often benefit from an expanding shelf set, Canora, an award-winning chef who’s helmed some of New York’s most admired eateries and been featured on several popular cooking shows including “Chopped” and “Top Chef,” has some misgivings about product quality. There’s a right way to make bone broth, he believes, one that involves patience, care and premium ingredients. It may cost more to produce at scale, but Brodo lives and dies by its high standards. “I’ve always been the ‘slow and steady wins the race’ kind of guy,”