Salt Fire & Time: Bone Broths & Jerky

Broth Bar is Portland’s first dedicated bone broth café. It is the collaboration of Tressa Yellig, of Salt Fire & Time, and her sister, Katie.

These Midwestern gals have long dreamed about working together on a project that brings something wonderful to the world. The intention of Broth Bar is to offer a positive and delicious experience of daily wellness in the form of traditional foods to everyone from busy professionals and athletes on the go, to those in need of healing nutritional support. It is a place for community and education, offering high quality therapeutic bone broths with a variety of add-ons to your unique sense of what feels and tastes good.

This is a place where people can stop to nourish themselves with a warm, soothing beverage on the go, fill a growler with house-made kombucha for a picnic, stock up on some unique nutrient dense foods and supplements for the family from our grocery, and come to learn why this style of eating is worth making a lifestyle for a lifetime. We are proud that our café is inclusive to those with special dietary needs, as our offerings are gluten-free, paleo-friendly, and we are sensitive to the needs of those with food allergies.


We use pasture raised, grass-fed and finished bones from local farmers that do not use antibiotics or hormones and simmer them for as long as 72 hours with carrots, onions, and raw cider vinegar to flavor the mineral richness that slowly steeps into this rich gelatinous bone broth. It works great as a base for soups, sauces, grains, beans or add some kraut and a bit of miso for a delicious and easy lunch. A warm cup in the morning is a simple and nourishing tonic to begin the day. This is the flavor of love!

These broths also contains minerals in a form the body can absorb easily – not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It also contains the broken down material from cartilage and tendons – stuff like chondroitin sulphates and glucosamine, which are now sold as expensive supplements for arthritis and joint pain.

We take great care in making these broths not only from the highest quality ingredients but also with great attention to details. You can trust that our ingredients are at least organic. These therapeutic grade broths are then packaged in glass to protect them from any kind of contamination. (FYI – broths being shipped are pre-frozen and shipped in plastic to ensure product quality and to decrease shipping costs)


Salt Fire & Time Products include:

Certified Pale/KETO Certified: Chicken Bone Broth, Beef Bone Broth, Pork Bone Broth, Lamb Bone Broth, Turkey Bone Broth, & Bison Bone Broth.CP: Citrus Cured Beef Jerky, Kimchi Cured Beef Jerky, Alpaca Bone Broth

Tressa Yellig, Owner/Founder of Salt, Fire & Time

In so many ways our food is the most intimate relationship of our lives. It conjures up sentiments, drives our impulses and nourishes us back to health. It is also the relationship we take most for granted, the one we tend to neglect and as a result, lose touch with not only our health and ourselves but the entire history of our place in a particular region and the people that built generations of our ancestry. Food transcends time in its tradition. My love for food came from my grandmother, a German pastry chef who never learned to drive, refused to speak English and showed her love through food prepared from her garden on my mother’s family farm. It was not uncommon for something to be bubbling on the porch, for a gaggle of women to be putting up cherries and peaches, while a rooster sat on the windowsill and my sister or I secretly climbing the cabinets trying to steal her drying noodles without stepping in the lard bucket on the stove. It was a rich old world of flavors and a fearlessness about the safety of what was passing through her tiny galley kitchen. We knew that to deny her the opportunity to fill our plates was like denying her entire sense of authority on the farm. It was love and respect and absolutely delicious.

The difference between my grandmother’s generation and what came through my parents,’ was the whole transgression of intellectualizing and industrializing our food, separating out the sense of relationship and consequence that is involved in our food choices. From my mother, I learned an elaborate curiosity for alternative healing. While refusing the old world medicine of her mother, mine explored every supplement and diet fad that came through pop culture and even the ones that were a bit more extreme or off beat. School lunches were sometimes as bizarre as a pumpernickel sandwich with parsley and red onions and a packet of gushers on the side. Still, I learned and explored Chinese herbs in the pantry, read her cookbooks and watched the entire family respond to our meals together.

I wanted to do so many things, but my interest in food and healing always seemed more like hobbies than professional endeavors, so I studied art history, linguistics, poetry, surrealism and read books about herbs, minerals and alternative therapies on the side. I even studied massage to support myself a bit at the same time. I learned about Slow Foods and somehow the world got a lot more interesting as did my dinner parties and by the time that grad school was imminent, I quickly derailed for NYC and the natural Gourmet Institute for Health & Culinary Arts. I studied nutrition and healing food therapies but these were limited to Vegan, raw, Macrobiotic and Ayurvedic traditions. Wanting more and needing to be closer to the farmers and the more traditional culinary community, I took obsessive amounts of public classes and volunteered at the Union Square Farmers market. I was introduced to the Weston A Price foundation and met Jessica Prentice of Three Stone Hearth on her book tour. After her fermented sodas class, I became enthralled with the old world food alchemy of fermentation, fats, organ meats and sprouting grains. Suddenly the connection between food and health was a relationship that I could flesh out.

I skipped graduation and followed her out to Berkeley to work at Three Stone Hearth and was quickly managing their team of volunteers producing nourishing foods. At the same time, I was working at Venus Restaurant (under chef Amy Murray and Pastry Chef Rebecca Stevens), volunteering with CUESA, and staging with master preserver, June Taylor whom I admire to this day for her attention to color, dimension and flavor in her artisan conserves and syrups. Life was very romantic.

My ego was expanding and I needed more of a challenge, though I had never felt such a strong sense of purpose in food. It became obvious that the missing pieces in our food paradigm were transparency and trust. I was hungry for more rigorous kitchen work and also to be closer to the land and the farmers themselves. I took a job on a dude ranch in Mendocino County, managed the farmers market and began to really get local farmers excited about working with more of the local restaurants. I wrote small articles for the local paper introducing farmers and their more unique foods. From there I went on to write a small French inspired to-go food program for the Mosswood Café, worked in the kitchen at the Boonville Hotel and finally became the sous chef under Chef Patrick Meany, at the Resort at Stevenswood, up the coast in Mendocino doing some very clever things with foraging and molecular gastronomy. And then I got sick….

Very sick actually. I was immediately hospitalized with a septic MRSA infection and spent the next week on experimental antibiotics until my body responded. My doctors and my orthopaedic surgeon decided that surgery was necessary to guarantee that the infection would not return or, as an alternative, I could carry around supplemental antibiotics and never be more than 12 hours from a hospital. It was time for a change. In between leaving California and moving back to Ohio, where my parents were waiting to support me after surgery, I began focusing on the foods that I was passionate about again. I made ferments, gorged myself on organ meats and raw milk, went to yoga what little I was able and within a few short weeks met with my surgeon in Ohio to discover that there was no reason left to follow through with the procedure! Everyone was astonished. I consider this the 2×4 to the face that the universe sent to get my attention and though I wish it hadn’t been so hard to get me to face the facts I knew that it was time. I was tired of being the invisible back end of a beautiful plate. I didn’t want to see such beautiful ingredients destroyed by ego and presentation. I wanted to elevate nature by getting out of the way and offer people the same chance to change their health that I had.

At that moment, I decided that traditional nourishing foods were exactly what I wanted to bring to the world in the form of invigorated old world traditions — Returning people to their ancestral food heritage and thus their genetic inheritance in a delicious and accessible way. I knew for sure that my heart belonged in the Pacific Northwest, so I took what money wasn’t going to spent on hospitals, and the time that wasn’t going to be spent in recovery and quickly moved to Portland to start a Community Supported Kitchen that I called Salt, Fire & Time in January 2009. The name was actually something that I’d thought of after reading the Omnivore’s Dilemma – after all what are the simplest elements for making food? – with the intention to use it for a food “pets” business in the East Bay but reconsidered – it didn’t fit. However, for what I wanted to do next, it fit the bill perfectly.

I quickly met three women who wanted to partner on the business, reconnected with an old friend from grade-school doing similar work, Abby Fammartino of Abby’s Table, and we decided to share kitchen space. My partners and I started a small donation fundraising series called Soup & Cinema in the basement of the Northstar Ballroom, courtesy of Jane Olberding who was in my milk group at the time. We would screen food movies, showcase our tastes and start a great discussion, while trying to build momentum around the idea of traditional foods and a mailing list. By April, each of my partners had decided to pursue other projects and by June I opened anyways. The business began as a prepared foods take out with a weekly changing menu, a big volunteer program, classes and weekly community dinners. By the end of the first year I was a wreck and couldn’t keep up with my own ambition. It was clear that the model I was trying to follow was not meant for one person to successfully recreate. I switched to a CSA model for prepared foods, selling members weekly boxes of bone broth, cultured veggies, fermented dairy, sprouted salads and satiating desserts. Though it was a better method for introducing the nuances of these unique ingredients, people in Portland began asking for more ability to customize their experience of these foods. My customers were evidently not the busy professionals looking to support optimal health, but instead the desperate mothers of children with developmental disabilities and people with very serious degenerative illnesses who were not able to find the quality foods they needed to manage their own recovery or that of their loved ones. For most of them even the simplest of traditional cooking techniques were a challenge and for others creating a relationship to food was a very new experience. The education piece of my business has played an enormous role in giving people the skills to work with the foods that I make successfully. By 2011 Salt, Fire & Time became a retail store and classroom offering a set menu of Nourishing, Organic Food Products and classes in collaboration with farmers, nutritional therapists and naturopaths to give my community the information that it needed to restore itself.

In April of 2015, my sister Katie joined the mix and we opened Broth Bar in Central Eastside Portland to create a real experience of bone broth as a lifestyle beverage. At present, we are expanding production so that we can improve the accessibility of these products to a larger community. This means wholesale, but it also means more employees, which we are ecstatic and grateful to have. It also offers the hope that soon we will be able to offer even more of the menu consulting, blogging and teaching that I love so much – giving folks hope and creative ambition to occupy their own kitchens. I am so grateful for the relationships that I’ve built to organizations and professionals dedicated to restoring health on an individual and community level. I believe in sustainability, seasonality, regionality, trust and transparency in our food culture.


About The Broth Bar

Tressa Yellig - Executive chef and Co-Owner

Tressa Yellig is a graduate of the Natural Gourmet Institute for Health and Culinary Arts in New York. She specializes in a variety of health supportive cooking styles, but mostly advocates a nutritional philosophy of traditional fats, sprouted grains, pastured meats, raw dairy and fermented foods. She apprenticed under the worker-ownership of Three Stone Hearth in Berkeley, CA, the first community supported kitchen of its kind. In addition, she has experience managing farmer’s markets, working with a variety of artisan food producers, in restaurants, consulting, business management and organizations promoting urban food sustainability, local food economies and seasonality. She has a special affinity for traditional food preparations and loves teaching them as well as introducing people to the nostalgic simplicity of whole foods. She teaches publicly and offers private consultations

Katie Yellig - Co-Owner

Katie Yellig has been a silent partner since the inception of Salt, Fire and Time, but gladly joined the team full-time in early 2015 to help with the expansion of Broth Bar. She completed a BS in Business Administration with a double specialization in finance and real estate AND has a Masters in Labor and Human Relations from Fisher College of Business at The Ohio State University. While she has worked for Fortune 100 companies, her passion has always been in small business with an emphasis on the social responsibility of business and ethical capitalism. She is excited to see how those same principles can be applied to the changing food culture and its effect on the broader community to create social change. When she is not saving the world, one quart of bone broth at a time, she can be found rough-housing with her French bulldog “Pearl” or raiding Tressa’s fridge at home.

Caroline Cozens - Director of Operations

Caroline Cozens has been in the food service industry for many years and jumped at the chance to be a part of a company dedicated to creating healthy food to nourish her community. Growing up in rural North Carolina, Caroline has a deep connection to farms and ethically sourced ingredients. After completing her degree in Liberal Studies she was looking to be a part of a small business whose mission aligned with her own principles and found Salt Fire and Time. When she’s not manning the shop or helping out in the kitchen Caroline is usually spending time with her pup or planning her next adventure.

Matthew Chastain - Production Manager

Matthew Chastain has worked in and out of kitchens and natural food stores for years. Raised in central Washington, he moved to Bellingham, WA after high school, finally ending up in Portland about a decade later. It seemed a natural transition working in the kitchen at Salt, Fire & Time. He and his wife Nichole enjoy both working and indulging in the food and wine industry that this area has to offer.

Ingredients: all broths contain bones from pasture raised animals, water, carrots*, onions*, bay leaves* and apple cider vinegar. *organic

Nutrition panels of all bone broths can be found here.

 

Help! I can’t make it to the shop! Can I still get bone broth?

Answer: Of course! We ship nationally; and for a $15 fee, we deliver locally with help from our friends at Portland Juice Company. We can deliver as far as Vancouver, Beaverton, Hillsboro and Lake Oswego.

Where else can I get your products?

Answer: All bone broths and other goods by Salt, Fire & Time are available for sale online, or in our Broth Bars in Portland, OR and Olympia, WA. You can also now find our broths at the Portland Farmers Market at Portland State University most Saturdays!

Do you use Organic ingredients?

Answer: Yes and no. This is a tricky question. Just about everything that goes into our products is at least organic. We believe in sourcing high-quality and nutrient-dense ingredients to produce the healing and nourishing foods we are so passionate about. That said, just because something isn’t certified organic, does NOT mean that it isn’t worth eating! Many farmers raise their animals under the general principles of organic farming, but simply cannot afford the costs associated with obtaining the USDA-approved “organic” label. Chicken offers itself to us as an excellent example of the organic conundrum. Chickens raised on pasture cannot be certified organic, because their diet includes the worms and insects that chickens have always traditionally had access to. Much of the organic chicken in supermarkets is raised on certified organic grain-based feed. In keeping with our mission to provide you the highest-quality flavor, healing, and nutrition bone broth has to offer, we have made the conscious decision to choose the highest-quality bones that come from local farmers we know and trust.

Do your bones come from grass-fed animals?

Answer: Yes! All of our bones come from animals that have been allowed to eat the diet nature intended for them. They are grass-fed and grass-FINISHED. We source our bones from a variety of local farms that share our beliefs, and take pride in supporting the small farmers doing right by these animals, and our community.

How many ounces come in a container of bone broth?

Answer: All of our bone broths are available frozen in 24 oz. plastic (BPA free) containers. These are frozen fresh and have an official best-by date of 6 months from when it was produced. When thawed, it should keep for 2 weeks in your fridge. We offer refrigerated chicken bone broth in 32 oz. glass jars. For the best broth-sipping experience, please enjoy your broth within 2 weeks of its production date or freeze for later.

Can I just freeze the broth in its glass jar?

Answer: No, sadly you cannot. We fill our glass jars to the very top, which does not allow for the expansion that happens when broth freezes. We recommend purchasing our already frozen containers if you plan on storing broth longer than a couple weeks. We also love the ice cube tray method for freezing smaller amounts of broth in easy to grab portions. Store these in a plastic bag or container in your freezer.

What should I do with broth that’s about to expire?

Answer: Drink it up quick! ☺ Alternatively, the ice cube tray method we described above might work for you (although we recommend freezing broth at peak freshness, like we do in our kitchen!) Another option could be to you can reduce it by cooking to a demi glace and reconstitute it as needed.

How do I know if my broth has gone bad?

Answer: Trust your instincts—and your nose! Bad broth will smell sour, like rotten meat or cheese. Just because you’ve passed the best-by date, doesn’t necessarily mean you have to toss that container you forgot in the back of your fridge. Our best-by date is a good guideline, but always trust your gut (or in this case, your nose!)

What’s the difference between bone broth and gelatin supplements?

Answer: Gelatin is one component of what makes bone broth such a healing food. Gelatin neutralizes stomach acid, and improves digestion and nutrient absorption from other foods; it's also a protein sparer, meaning it prevents your body from cannibalizing muscle and bone when protein is scarce. Gelatin alone does not possess the same protein and mineral concentrations that bone broth inherently has, but it is still an excellent option when enjoying bone broth is not. While we wholeheartedly believe our bone broth is the best source of gelatin, trace minerals, and an array of specific amino acids that support healthy bodies and minds, we also understand that everyone has different needs (and that most of us are short on time!) For this reason, we carry the highest-quality gelatin and collagen supplements available so that busy, jet-lagged travelers or vegetarians transitioning into an omnivorous diet can reap the healing benefits of bone broth’s gelatin content without any fuss or unwanted flavor. These powdered supplements make a great addition to warm or cold beverages like coffee, juice, or smoothies.* We also recommend adding trace minerals to your diet when relying on these supplements alone, as they do not offer the same micronutrient-dense profile that bone broth inherently does! We want to provide our customers with the best options and alternatives for incorporating these healing nutrients into their diets and daily routines, without making any compromises to their health or way of life. *For adding to COLD liquids, choose Great Lakes Collagen Hydrolysate or Vital Proteins Collagen Peptides! Gelatin will only dissolve in hot liquids; the more processed form can dissolve in either hot or cold liquids. This is the main difference between gelatin and collagen peptides/hydrolysate.

Do you ship?

Answer: Yes! We ship anywhere in the United States and have even shipped internationally. We insist on 2-3 day shipping to guarantee the product arrives safely. We ship bone broth frozen in insulated containers with cold packs or dry ice.

Salt Fire & Time - Certified Paleo, KETO Certified - Paleo Foundation

 

 

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Broth Bar Locations


 

115 NE 6th Ave
Portland, OR 97232
503-208-2758
M-Su 10am-4pm
 222 Capitol Way N.
Olympia, WA 98501
360-870-5124
T-Su 10am-5pm
Closed Monday

 


All store inquiries please contact info@saltfireandtime.com

All catering/special event inquiries please contact Tressa@saltfireandtime.com

All media inquiries please contact lisa@lisahillpr.com

All wholesale orders please contact Tressa@saltfireandtime.com

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About Us : 

Established in 2010, The Paleo Foundation was first organized for the purpose of helping Paleo Diet Adherents easily identify products that met the basic tenets of the diet.  Since then, thousands of products have been certified through the Certified Paleo, Paleo Approved, Paleo Vegan, and Paleo Friendly Certification Programs.


Disclosures:

100% of  Paleo Foundation revenue is generated through Paleo Certifications. We do not accept donations, corporate sponsorships, or financially benefit from the sales of any paleo certified products, product giveaways, or partnerships with industry contacts or retailers for the purpose of maintaining the integrity of an impartial certification standard. 


How we determine Paleo Certification Standards:

The Paleo Foundation develops Certification Standards from a mixture of input from various experts in the Paleo Movement, community input, and from logically and critically assessing arguments for the inclusion or exclusion of specific foods. After all, the Paleo Diet is a theoretical template, and therefore logic must be taken into account when making determinations for an entire community. 


Paleo Approved, Certified Paleo, Paleo Friendly, and PaleoVegan Certification Programs:

Each Paleo Certification Program has a different set of standards. For the absolute strictest standards, Paleo Approved certifies farms, ranches, and single-ingredient products. Certified Paleo, the most popular of the Paleo Certification programs certifies products that contain Paleo Diet ingredients, but have some 21st century processing methods allowing for shelf stability. The Paleo Friendly Program allows for products that are generally regarded as gray-area products such as kombucha, dark chocolate, and even grass-fed dairy.

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