How & Why To Cook Your OWN Nutrient-Dense, Delicious Food | Chef Marco Canora

The Health Investment Podcast with Brooke Simonson

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 🙂 QUESTIONS I ASK CHEF CANORA IN THE EPISODE: Can you tell us a bit about your background? (Specifically, what led you to become a chef?) I know you have a passion for "delicious, simple, and healthful food." This certainly shows at Hearth and Brodo! Can you share a bit more about your cooking philosophy? At Hearth, "good fats are celebrated, whole animals appreciated, and vegetables crowned supreme." Can you elaborate on each piece of that? Another passion of yours is spreading the message that we should cook for ourselves often! Why do you feel so passionately about this? What do you think are some of the biggest reasons people don't cook for themselves? What are some of the most basic tips you can share to remove the barrier to entry for at-home cooking? What are some of the simplest, quickest standbys people can make on repeat? If someone thinks they “don’t like veggies,” what are some tricks you have for making them taste delicious? Do you cook with EVOO? Why or why not? LINKS [SOME MAY BE AFFILIATE LINKS; PLEASE READ MY DISCLOSURE FOR MORE INFO]: Visit brodo.com, restauranthearth.com, and follow Chef Canora on Instagram Get a bottle of sugar- and additive-free wine for a penny! Click here to to master the SKILL of "everything in moderation" so you can lose 5-50 pounds permanently! Follow The Health Investment Podcast on Instagram Follow host Brooke Simonson on Instagram Email Brooke: [e-mail] Shout out to Christian Juarez for the theme music! (Click here to visit his Soundcloud!!)