So Thanksgiving is over and many of you have thrown out the carcass and moved on from the whole ordeal. Erica Wides has a bone to pick with you this week on Let’s Get Real. Erica breaks animals down to the bone and explains what makes skeletal pieces the foundation of Western cooking. Is bone broth the new kale juice? Is there a more flavorful part of an animal than the bones? Find out and tune in! This program was brought to you by Cain Vineyard & Winery.





“Generally speaking the bones and shells of animal have way more flavor than the animals themselves.” [03:00]


“Bone broth is the new kale juice.” [19:00]


“Bones are the bones of Western cooking — the foundation.” [20:00]


–Erica Wides on Let’s Get Real