Podcast appearances and mentions of Marco Canora

Marco Canora is a James Beard Award-winning chef of Hearth Restaurant in the East Village of New York City. In addition to having an award-winning restaurant, Marco is also the founder of Brodo, a bone broth company. Marco started Brodo from his tiny take-out window outside of Hearth, and it became a mainstay in the neighborhood.We discuss Marco's career through the culinary world of New York City, as well as how he created his company from scratch and scaled it as quickly as he has.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!American National InsuranceFollow Our Guest:Official Site: Brodo.comOfficial Site: RestaurantHearth.comFacebook: Brodo NYCInstagram: @MarcoCanoraTwitter: @BrodoNYCLinkedIn: Marco CanoraFollow The Restaurant:Official Website: Trattoria MarioFacebook: Trattoria MarioInstagram: @TrattoriaMario1953 Hosted on Acast. See acast.com/privacy for more information.

Today, I had an incredibly insightful and inspiring chat with Marco Canora, the chef and visionary behind Brodo Broth Co.  We dive into Marco's journey of transforming his own health through bone broth, the challenges he faced bringing Brodo to life, and his vision for promoting whole, nutritious foods. Marco's wisdom on perseverance, finding joy in the process, and staying true to a mission will inspire. Some of the key highlights: * The Power of Broth: Marco shares his personal health transformation journey through bone broth, ultimately leading him to launch Brodo. * Ancient Wisdom in Modern Times: Marco explains how broth has been a part of traditional culinary history and why it remains relevant as a restorative, nutritious choice today. * Finding Purpose Through Challenges: How a rent hike and health crisis inspired Marco to innovate with Brodo's unique walk-up window concept, serving broth as a hot beverage alternative. * Nourishing the Body, Honoring the Process: Marco discusses the importance of creating a high-quality product that serves people's health needs and the pride he feels in Brodo's mission. * The Reality of Entrepreneurship: Marco reflects on the restaurant and CPG industries, describing the resilience, patience, and passion needed to succeed in both. Join me, Ramon Vela, in listening to this episode as Marco and I explore the intersection of health, traditional foods, and entrepreneurship. Get ready to be inspired by his passion for bringing real, nourishing foods to people everywhere. For more on Brodo Broth Co., visit: https://www.brodo.com/ If you enjoyed this episode, please leave The Story of a Brand Show a rating and review.  Plus, don't forget to follow us on Spotify and Apple.  Your support helps us bring you more content like this! * Today's Sponsors: Compass Rose Ventures - Advisor for CPG Brands: https://compassroseventures.com/contact/ Compass Rose Ventures can help your CPG brand increase customer lifetime value, Expand into the US market, Create an omnipresent and omnichannel footprint, Optimize customer journeys, Build brand communities, and more. Visit the link above.  SARAL - The Influencer OS for Brands: https://storybrandoffer.com/ SARAL is the all-in-one influencer platform that finds brand-aligned creators, automates outreach, and manages everything in one place. Try it risk-free with an extended 14-day trial, exclusively for listeners of The Story of a Brand Show Podcast. Start today! Visit the link above. 

Dave and Marco reflect on their time together in the East Village and how the area has changed in the 20 years since they opened restaurants there (3:58). Dave, Chris, and Marco also talk about Marco's restaurant, Hearth, celebrating its 21st anniversary, as well as his personal journey toward nutrition and good health, which culminated in the creation of his bone broth company: Brodo. Brodo celebrates its 10th anniversary this year (14:20). They then finish with a session of futuristic Buy or Sell (45:32). Hosts: Dave Chang and Chris Ying Guest: Marco Canora Video Producer: Victoria Valencia Majordomo Media Production: Noelle Cornelio, Kelsey Rearden, and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices

Subscribe to DTC Newsletter - https://dtcnews.link/signup In this episode of the DTC Podcast, we sit down with Marco Canora, founder of Brodo, a leading bone broth brand. Marco shares the journey of how he took his passion for cooking and transformed a small window serving broth in New York City into a thriving direct-to-consumer bone broth business. As a celebrated chef with over 30 years of culinary experience, Marco explains how he combined his expertise in nutrition with traditional broth-making methods to build Brodo. Throughout the episode, we explore how Brodo grew from selling broth to busy New Yorkers to becoming a powerful DTC broth brand. Marco reveals the secrets behind scaling a food business without compromising the quality of the broth. He dives deep into the importance of storytelling, product education, and maintaining traditional cooking methods in the competitive bone broth category. Key takeaways include: How Marco transitioned from a brick-and-mortar restaurant to a DTC broth business. Why maintaining traditional broth-making techniques is key to Brodo's success. The role of storytelling in building customer loyalty and driving broth sales online. If you're looking to learn how to grow a DTC food brand while staying true to your product's roots, this episode is packed with valuable insights from one of the leading voices in the bone broth space. Timestamps: 0:00 Introduction to Marco Canora and Brodo's Journey 2:30 The Origins of Brodo's Bone Broth Window 5:00 Marco's Health Journey and Brodo's Impact 8:20 Transitioning from Shops to Direct-to-Consumer 11:00 Scaling and Marketing Brodo through Meta Ads 14:00 Importance of Storytelling in Building Brodo's Brand 16:30 The Future of Brodo: Expanding Direct-to-Consumer Hashtags: #BrodoBroth #BoneBroth #DTCPodcast #DirectToConsumer #MarcoCanora #HealthyEating #BrothBenefits #EcommerceGrowth #FoodEntrepreneur #NYCRestaurant #WellnessJourney #OrganicProducts #DTCGrowth #StorytellingMarketing #NutritionFacts Subscribe to DTC Newsletter - https://dtcnews.link/signup Advertise on DTC - https://dtcnews.link/advertise Work with Pilothouse - https://dtcnews.link/pilothouse Follow us on Instagram & Twitter - @dtcnewsletter Watch this interview on YouTube - https://dtcnews.link/video

This podcast episode is deep dive into the process behind me recommitting to my physical health. I talk about my smoothie prep routine & I also share about my love of Brodo bone broth and how it's the ultimate fast food when I make my Green Smoothie Soup.I share my struggle with my movement and how I see it as a lesson in compassion and empathy for myself and for others. I then lean on the question of, “how can I support myself though this?”This realization was in aligned with The Institute for Integrative completely revamping their program that I completed online back in 2010. I decided that it was the prefect time to re-do the program. Health and wellness has change so much in the last 12 years.I am excited to go on the journey and rediscover what I feel in love with the IIN program. I also chat about the 5/5 Method which has now become the Show Up Fully Method: Rest, Deep Nourishment, Movement, Mindfulness, and Water.FULL SHOW NOTES, JOURNAL PROMPTS, FREE CLASS: https://www.carlacontreras.com/podcast/episode-62-having-deep-compassion-for-your-healing-journey-health-coaching-training-with-the-institute-for-integrative-nutritionPlease tag me @itscarlacontreras on Instagram so I can continue the conversation with you. Use the hashtag #showupfullypodcastEat Well,xo Chef CarlaPS: Curious about becoming a Health Coach? Listen to this episode.PPS: Download my new book, Collagen A Love Story inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy

EPISODE 125 - An innovative drive and appreciation for simple, satisfying food has always been a part of James Beard Award-winning chef Marco Canora, found in everything from the seasonal, nourishing food he serves at Hearth to the restorative, sip-able bone broths of Brodo. After years working with and training under Danny Meyer and Tom Colicchio at Gramercy Tavern and Craft, Marco opened Hearth in the East Village in 2003, before the neighborhood was a culinary destination. In 2016, he re-invented the restaurant to reflect his change in diet and lifestyle. The menu redesign takes a fresh look and sharpened commitment to ingredient transparency and nutrient-dense delicious food, featuring high-quality fats, grains milled in-house, sustainable, local fish and meats—all influenced by Marco's Italian heritage. In November 2014, Marco kicked off America's embrace of bone broth with Brodo, serving bone broth in coffee cups out of a side window at Hearth. From 2018-2020 Brodo broth shops expanded into Manhattan's Upper east side and Upper west side. In addition to shop expansion Brodo is rolling out its products nationally with Whole Foods. He lives, cooks and gardens with his wife and two children in Yonkers, NY. In the episode, he shares how to set up your kitchen to make cooking easier, some of the simple meals he makes on repeat, tips for making veggies more flavorful...and more! EPISODE WEBPAGE: thehealthinvestment.com/125 P.S. – If you're liking The Health Investment Podcast, be sure to hit “subscribe/follow” so that you never miss an episode

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray chats chef Josh Habiger of Bastion in Nashville, Tennessee about how he got his start cooking at a diner, where his career was headed before enrolling in culinary school, staging in the U.K., working in New York City with Marco Canora at Craft, becoming a snowboard bum in Vail, heading up to Alaska to work on a salmon fishing boat, hitch hiking from San Francisco to New York City, how he got on the opening team at Alinea, moving to Nashville to help open The Patterson House, how the concept of The Catbird Seat was born, opening Pinewood Social, Bastion's design and concept, getting nominated for a James Beard Award, how covid affected the restaurant, partnering with chef Edgar Victoria's taco pop up Alebrije, what he created for Band Box, looking back on 10 years of The Catbird Seat, the food scene in Nashville, how Anthony Bourdain got him into Jiu Jitsu, future plans, answers the question left behind from chef Jason Zygmont of Sassetta, and more before taking on the “burning grill” questions! For more on chef Josh Habiger & Bastion, visit spoonmob.com/joshhabiger and follow him on Instagram @softarchitect & @bastionnashville. Visit bastionnashville.com for menu details & reservations. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

Marco Canora — The Art of Food, Eating, Nutrition, and Life | Brought to you by Vuori comfortable and durable performance apparel, Eight Sleep's Pod Pro Cover sleeping solution for dynamic cooling and heating, and Athletic Greens all-in-one nutritional supplement. More on all three below.After years working with and training under Danny Meyer and Tom Colicchio at Gramercy Tavern and Craft, Chef Marco Canora (@marcocanora) opened Hearth in the East Village in 2003, before the neighborhood was a culinary destination. In 2014, Marco kicked off America's embrace of bone broth with Brodo, serving bone broth in coffee cups out of a side window at Hearth. Over the years, Brodo has been recognized consistently as a bone broth pioneer in outlets such as The New York Times, Time, and Good Morning America. Visit Brodo.com to order some bone broth for yourself, or visit one of their several locations in New York City.Marco's first cookbook, Salt to Taste: The Key to Confident, Delicious Cooking was nominated for a James Beard Award. He is also the author of A Good Food Day and Brodo: a Bone Broth Cookbook.Marco has been profiled in The New York Times, Serious Eats, and Food & Wine. He was a finalist on The Next Iron Chef, a judge on Chopped and Top Chef, and he has appeared on Today, The Chew, Good Morning America, Martha Stewart, and Nightline. In May 2017, Marco won the James Beard Award for Best Chef: New York City.He lives, cooks, and gardens with his wife and two children in Yonkers, NY.Please enjoy!This episode is brought to you by Vuori clothing! Vuori is a new and fresh perspective on performance apparel, perfect if you are sick and tired of traditional, old workout gear. Everything is designed for maximum comfort and versatility so that you look and feel as good in everyday life as you do working out.Get yourself some of the most comfortable and versatile clothing on the planet at VuoriClothing.com/Tim. Not only will you receive 20% off your first purchase, but you'll also enjoy free shipping on any US orders over $75 and free returns.*This episode is also brought to you by Athletic Greens. I get asked all the time, “If you could only use one supplement, what would it be?” My answer is usually Athletic Greens, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. Right now, Athletic Greens is offering you their Vitamin D Liquid Formula free with your first subscription purchase—a vital nutrient for a strong immune system and strong bones. Visit AthleticGreens.com/Tim to claim this special offer today and receive the free Vitamin D Liquid Formula (and five free travel packs) with your first subscription purchase! That's up to a one-year supply of Vitamin D as added value when you try their delicious and comprehensive all-in-one daily greens product.*This episode is also brought to you by Eight Sleep! Eight Sleep's Pod Pro Cover is the easiest and fastest way to sleep at the perfect temperature. It pairs dynamic cooling and heating with biometric tracking to offer the most advanced (and user-friendly) solution on the market. Simply add the Pod Pro Cover to your current mattress and start sleeping as cool as 55°F or as hot as 110°F. It also splits your bed in half, so your partner can choose a totally different temperature.And now, my dear listeners—that's you—can get $250 off the Pod Pro Cover. Simply go to EightSleep.com/Tim or use code TIM. *For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim's email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

MJ's guest is acclaimed sommelier, restaurateur, entrepreneur and owner of Terroir Tribeca Wine Bar in New York City, Paul Greico. Originally from Toronto, his family owned and operated the iconic La Tosca restaurant, which Paul worked at for many years alongside his father and grandfather. In 1991 he arrived in New York City and began his restaurant career. By 1994, he was working at Gramercy Tavern and by 1997 he had taken over the wine list and beverage program. In 2003, Paul and Chef-partner Marco Canora opened Hearth in the East Village; Insieme followed in 2007. The duo's first and second wine bars, Terroir, opened in 2008 and 2010. Today, Paul runs Terroir Tribeca, which has been described “As much an outpost for wine lovers to experience terroir-driven wines as they are platforms for Paul to preach the attributes of his carefully curated wine list.” Described as “Sommelier Punk,” influenced by: villains and heathens and revolutionaries and indigenous peoples,” Paul Greico is not your everyday fine dining Somm. His passion for a Summer of Riesling and a sharp wit and tongue to match, get ready to be schooled not just on Riesling but the world of wine.MJ and Paul have an exhilarating and thought-provoking discussion on what “Riesling ain't,” how Paul is first and foremost a restaurateur, his life-changing experience at Gramercy Tavern, his infamous Summer of Riesling and more! You aren't ready for this one! Grab a Trocken and let's go! A huge thank you to Paul Greico!Follow him on IG @spitpaulFollow Terroir Tribeca on IG @terroirnyThis episode's in studio wines:2013 Melsheimer 'Lentum' Riesling______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

Marco Canora, award-winning chef, restauranteur, cookbook author, TV personality and founder of Brodo bone broth joins the pod this week.  He's been on The Next Iron Chef, Chopped, & Top Chef and in addition to owning his NYC restaurant, Hearth, he's passionate about promoting delicious, simple and healthy food.  It's a perfect match for a convo with the Turners, who recently completed the Whole 30 program and are journeying into healthier habits.     They'll also discuss how the Savannah Bananas are shaking up baseball in the Coastal Plains League and give their take on the Netflix documentaries The Last Blockbuster & Operation Varsity Blues.   Use code TURNER15 for 15% off on Brodo.com

From humble beginnings out of a storefront window to the shelves at Whole Foods, Brodo Bone Broth is a panacea. A super boost to your immune system and crazy delicious.

From humble beginnings out of a storefront window to the shelves at Whole Foods, Brodo Bone Broth is a panacea. A super boost to your immune system and crazy delicious.

Marco Canora is a true superstar chef: he's a James Beard Award winner (Best Chef New York), a celebrated cookbook author ("Salt To Taste," "A Good Food Day"), the chef/owner of one of New York's best restaurants, Hearth, and purveyor of the best broth in the country with his company Brodo. On Today's Lunch Therapy, we talk about his Tuscan mother's cooking, learning through osmosis, why real-world experience is more important than culinary school, and his early job making prepared foods at Dean & Deluca in SoHo. Then we talk the early days of Gramercy Tavern with Tom Colicchio, helping to open Craft (where the kitchen saw heavy-hitters like David Chang and Damon Wise), having his fish reviewed in The New York Times by Ruth Reichl, going out on his own to open his own restaurant, and how Hearth's identity continues to change with the times. PLUS: my friend Jonathan Parks-Ramage talks about learning how to cook in the Corona crisis during today's intro. See acast.com/privacy for privacy and opt-out information.

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,” Canora said in an interview included in this episode. “And as long as I’m enjoying the process, I think the most critical and the most important thing about the path is that we each pop out of bed every day and we’re excited and proud about what we’re making.”  That principle has guided Brodo’s development since its launch in 2014. The company has expanded to six retail storefronts in New York City -- all profitable, according to Canora -- and distributes frozen bone broth in quarts and pints to independent and chain retailers, including Whole Foods, across metro New York. As part of our conversation, Canora and Brodo CEO Andrew Garner discussed the origins of the brand, how timing and location played into its early success and the company’s foray into packaged products. They also spoke about Brodo’s consumer education strategy and why Marco believes that the steepest part of the learning curve in the business of consumer packaged goods is also its most frustrating. Show notes:  2:04: Marco Canora, Founder & Andrew Garner, CEO, Brodo -- Canora and Garner sat down with Taste Radio editor Ray Latif for an expansive conversation that began with Canora’s background as a chef, how his unhealthy lifestyle led him to bone broth and how Garner, a former health care and Coca-Cola executive, joined Brodo as its CEO. Canora also explained why he describes Brodo products as “beverages” and not “soup,” how the company communicates its value proposition to consumers, determining the right format and package size for the brand and how he attempts to use his influence as to support the development of better-for-you food brands. Later, Canora and Garner discussed the role of Brodo’s storefronts as a gateway to its packaged products, the challenge of merchandising in the frozen food aisle, why Canora laments traditional routes to market, the impact of growing interest in  plant-based diets on Brodo’s business model and the dream scenario for the company’s future. Brands in this episode: Brodo, Rind Snacks, Health-Ade, Starbucks, Knorr, Shake Shack

Marco Canora and Andrew Garner are the force behind Brodo – the fresh bone broth that jumpstarted the broth trend in 2014. That winter, Marco opened a little window next to his award-winning restaurant Hearth, in the East Village. Soon after, Andrew came to Brodo as its CEO. On this episode of ITS, Ali speaks with Marco and Andrew about how the relationship came to be, how it works now, and what Brodo is up to in 2020.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.In the Sauce is powered by Simplecast. 

Dave sits down with his very first chef, Marco Canora, to discuss his illustrious career, from starting as a line cook at the iconic Gramercy Tavern to becoming the chef-founder of Hearth and Brodo.

Akhtar Nawab forged his reputation in the crucible of Gramercy Tavern and Craft in the company of Tom Colicchio, David Chang, Damon Wise, Karen DeMasco, Marco Canora, and other innovators who have shaped America's restaurant culture. When he left to open a place of his own at 28, he felt like he was ready. Hindsight is a powerful thing, and a decade after Elettaria's closure, Nawab has some powerful perspective on just how unprepared he was at the time, what he's learned as a businessperson, chef, father, and human being, and how he's applying that knowledge to his new restaurants, food hall projects, and relationships.

As a society, we have been brainwashed into thinking that cooking real food costs too much, is too hard, and takes too long. Fast food manufacturers and grocers lure us into convenient, heavily processed meals that take a toll on our health and our wallet. In this mini-episode, Dr. Hyman speaks with Marco Canora and Ocean Robbins about reframing our relationship to cooking and how it can save us time and money, improve our health, and even combat food waste.As a chef, restaurateur, and cookbook author, Marco Canora promotes delicious, simple, and healthful food. In 2003, he opened Hearth in Manhattan, which has a positive two-star review from The New York Times and a prestigious “Outstanding Restaurant" nomination from the James Beard Foundation. In 2017 Marco won the James Beard Foundation award for Best Chef NYC. Marco is also the founder of Brodo, a popular to-go window serving coffee cups of hot, nourishing bone broths. Ocean Robbins is the author of 31-Day Food Revolution: Heal Your Body, Feel Great, & Transform Your World. He serves as CEO and co-founder of the Food Revolution Network—one of the largest communities of healthy eating advocates on the planet, with more than 500,000 members.Listen to Dr. Hyman’s full-length conversation with Marco Canora: https://DrMarkHyman.lnk.to/MarcoCanoraListen to Dr. Hyman’s full-length conversation with Ocean Robbins: https://DrMarkHyman.lnk.to/OceanRobbins See acast.com/privacy for privacy and opt-out information.

New York City is one of the toughest restaurant markets in the world. Places open and close in the blink of an eye, and even the stalwarts have to stay on diners' radar. Marco Canora has been cooking in some of the city's best kitchens—including his own at the much-beloved Hearth—for decades, and he's learned plenty about what it takes to stay in business, evolve smartly, and be healthy for the road ahead. Salt to Taste Cookbook: https://amzn.to/2K5MgRc Brodo Cookbook: https://amzn.to/2GvZDt0

Entrepreneur, restauranteur, chef, and broth proselytizer, Marco Canora won the James Beard Foundation award for Best Chef NYC in 2017. His critically acclaimed restaurants include Brodo, Hearth, and Zadie's Oyster Room. He's been on the television series The Next Iron Chef, Chopped, and Top Chef and is the author of 3 books. Marco discusses the intense lifestyle of a working chef while explaining how bone broth changed his life.

Marco Canora is an American chef, restaurateur and television personality. He has appeared on the Food Network on shows such as The Next Iron Chef, Chopped and Top Chef. Canora owns Hearth and Terroir in New York and is also the founder of Brodo, a producer and seller of bone broth.

Food should taste good, smell good, look good, and it should be good for you. That’s what this week’s episode of The Doctor’s Farmacy is all about.As a chef, restaurateur, and cookbook author, Marco Canora promotes delicious, simple, and healthful food. His restaurant Hearth is one of my favorites in NYC and has earned positive reviews from The New York Times as well as a prestigious “Outstanding Restaurant” nomination from the James Beard Foundation. In 2017, Marco won the James Beard Foundation award for Best Chef NYC. See acast.com/privacy for privacy and opt-out information.

Making good bone broth is a centuries-old low tech recipe - but to serve the perfect hot cup requires patented technology. On this episode of Tech Bites (@TechBitesHRN), host Jennifer Leuzzi (@MmeSnack) talks with chef Marco Canora (@MarcoCanora) about the patented hot and cold tap system he’s recently installed in his bone broth shop Brodo (@Brodo) in New York City. The first-of-its-kind technology allows the broth to be held cold, then heats to serve à la minute. This episode is sponsored by the Bushwick co-working space 100 Bogart (@100Bogart). Tech Bites is powered by Simplecast

This week on The Line, host Eli Sussman is joined in studio by chef Marco Canora of Hearth Restaurant, Brodo, and Zadie's Oyster Room. In the more than a decade since Marco opened Hearth, the restaurant has become an enduring presence in the New York City dining scene, earning a strong local following, positive two-star reviews from The New York Times in both 2004 and 2013, and a prestigious “Outstanding Restaurant” nomination from the James Beard Foundation, regarded as one of the highest honors in the national restaurant industry. In January 2016, Marco reinvented the 12-year-old restaurant with a fresh new look and sharpened commitment to transparency and simple, clean food. The menu focuses on real food and nutrient density, offering quality fats, freshly milled grains, grass-fed butter and sustainable, local fish, all influenced by Marco's Italian heritage. In 2016, Marco was nominated for the James Beard Foundation's “Best Chef: New York City” award. With a newfound dedication to mindful, nutritious eating, Marco opened his takeout window, Brodo, out of a side window at Hearth in November 2014, followed by a brick-and-mortar West Village location in November 2016. Brodo serves nourishing, sip-able bone broths in coffee cups with customizable add-ins such as ginger juice, freshly grated turmeric and quality fats such as butter and coconut oil, buzzed straight into the broth to create rich, frothy beverages. Marco has been recognized by many as a pioneer of the bone broth trend that continues to spread across the nation. In June 2016, Marco opened Zadie's Oyster Room down the street from Hearth. His ode to New York's turn of the century oyster houses, it offers a menu of seven different preparations of the bivalve along with wine, beer, cider and other shareable bites in a bright, airy space on 12th Street.

This week, Canora discusses what he thinks restaurateurs and diners misunderstand about the service industry. You'll learn about how he deals with those issues, his guilty pleasures, and why sometimes it's good to have someone remind you to just calm down.

“The Problems with Food Media that Nobody Wants to Talk About” was the provocative title of a provocative article recently published on the website First We Feast. We've assembled a roundtable to hash out such contentions as “Food Writers are Too Scared of Losing Access to be Critical” and “PR Has Too Much Influence on What Gets Covered.” Joining us in the studio are co-author of the think-piece, Chris Schonberger; Saveur's senior digital editor Max Falkowitz; and chef Marco Canora of New York City's Hearth and Brodo. We also kick around the top stories in the chef world this week such as Dallas food critic Leslie Brenner's new video feature that puts her face to face with chefs and a recent shift by many top chefs, including Canora, toward a more health-conscious restaurant cuisine. “If you do good work people will read it, and if you deliver in the right way people will find it.” [25:40] –Max Falkowitz on The Front Burner  

On today's episode of THE FOOD SEEN, Marco Canora regales us with his path towards A GOOD FOOD DAY. After surviving a decade behind the stoves at Hearth restaurant in NYC's East Village, with it's 70 hour work weeks, breakfast, lunch and dinner of coffee, bread, and cigarettes, until that after shift burger, Chinese food order, or 24-hour bodega ham & cheese sandwich at 130AM, Marco had to make a healthy decision or further face the consequences. Prompted by a scary diagnosis of inevitable diabetes and gout if he didn't change his habits, Marco didn't want to compromise his life as most that diet do, but understood he couldn't keep going on like this. That's where his training as a chef, and obsessive researcher, may have saved his life, all the while making it more delicious. Most recently opening a little takeout window called Brodo, which began the bone broth craze, Marco's constantly searching inside himself, on how to be a better cook, husband, father, business owner, and enlightened eater. This program was brought to you by Brooklyn Slate. “I was never a junk food kid – I never ate a lot of processed food, but I ate a lot of bread. The vast majority of my diet over the course of a decade was basically bread.” 03:00 “It's not that broth hasn't been around – nobody has treated it like a hot beverage and put it in a coffee cup. I did that and everybody went kind of wild for it….I'm a big believer in controlling the controllables as best as I can. What happened with Brodo is kind of uncontrollable.” [10:00] “Everybody thinks eating well needs to be surrounded by depravation. It's not depravation at all – I'm a f*cking hedonist. I love food, i eat food like crazy. I don't have to be hungry to eat food — it's a huge part of my life. A lot of people are afraid of eating well because they think you're turning your back on this stuff.” [14:00] –Marco Canora on The Food Seen

This week on Food Talk, Mike brings in Marco Canora, chef and owner of Hearth and Terroir in Manhattan. Mike and Marco talk about the ways in which they have seen the restaurant industry change over the last 30 years. Later, Marco tells us why he appreciates having set menu items that stay around for years. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music. Image from Village Voice “The evolution of a restaurant is not something that you can push through, it just kind of happens naturally.” [8:40] “I want to find a way to incentivize people to unplug and turn of their phones.” [55:00] Marco Canora on Food Talk with Mike Colameco