PORTLAND, Ore. (April 29, 2015) – This year may have been declared “the year of bone broth” by the TODAY show, but Tressa Yellig, founder Salt, Fire and Time, has been making bone broth and other nourishing, healing foods commercially in Portland for over six years. She’s built a loyal following locally and ships her bone broth to fans nationwide. In June, Yellig and her sister Katie Yellig will open Broth Bar, Portland’s first dedicated bone broth café (one of only a few in the country), in Portland’s Central Eastside, a hotbed for culinary innovation.
Salt, Fire & Time’s savory bone broths will be served in the sleek, chic Broth Bar space, along with a menu of optional add-ins like miso, soft-boiled egg, kraut, kelp noodles, grated turmeric and chicken hearts. Broth Bar will also serve Salt, Fire & Time’s whole-leaf, traditionally brewed kombucha on tap, as well as a short menu of grab-and-go lunch items. Broth Bar will be a retail shop for Salt, Fire & Time’s jarred bone broths, coconut yoghurt, jerkies and other traditional, nourishing products. Tressa Yellig will host nutrition education events and classes in the space as well, similar to those she’s led at venues throughout Portland, including the the National College of Naturopathic Medicine.
Bone broth is considered an old world remedy for healing a wounded gut, improving digestion, soothing the nervous system, rebuilding cartilage, and comforting the spirit. What makes Salt, Fire & Time’s bone broth stand above the rest is that Yellig sources bones directly from farmers and ranchers in the Pacific Northwest who raise their animals on pasture – grass-fed and grass-finished (and hormone, antibiotic and GMO-free). She cooks them in small batches with care for three days, in order to release beneficial nutrients. The nutrition of her bone broth is supported by scientific testing that Yellig’s had done to identify the broth’s micronutrient content. All of this makes Salt, Fire & Time’s bone broth some of the highest quality available in the country. Yellig currently makes beef, lamb, turkey and chicken bone broth, and will soon add bison and pork.
Broth Bar will be Portland’s next must-try beverage café, where customers will sip to their health with a mug of warm, soothing, savory bone broth. Broth Bar is located on NE 6th Avenue near Couch Street, in the Central Eastside Lofts building. Follow Broth Bar on Twitter @BrothBarSFT and Instagram @BrothBarSFT
About Salt, Fire & Time
Tressa Yellig founded Salt, Fire & Time in Portland, Ore. in 2009, with the goal of producing traditional, healing foods using the highest quality raw ingredients from the region. She began making and selling her health-supportive menu of prepared foods (bone broth, cultured vegetables, kombucha and more) via a CSA model from a shared kitchen in Southeast Portland, and hosted popular pop-up dinners and educational events in the production space. Yellig established herself as a nutrition educator, and has since taught a variety of old world cooking and nutrition classes all over Portland. She moved Salt, Fire & Time to a new location in Portland’s Central Eastside in 2011, adding a retail store and classroom. Yellig specializes in a variety of health supportive cooking styles including vegan, macrobiotic, and Ayurvedic traditions but focuses on the Weston A. Price Foundation’s nutritional philosophy of using traditional fats, pastured meats, raw dairy and cultured foods to promote health and wellness. She’s a graduate of the Natural Gourmet Institute in NYC and apprenticed under the worker-ownership of Three Stone Hearth in Berkeley, California, the first community supported kitchen (CSK) of its kind. Salt, Fire & Time is dedicated to restoring health on an individual and community level, and promoting sustainability, seasonality, regionality, trust and transparency in our food culture. Follow Salt, Fire & Time on Facebook, Twitter @Saltfireandtime and Instagram @sftpdx www.saltfireandtime.com