What They Feed:
bone broth made with ingredients from farms & ranches in the Pacific Northwest without the use of antibiotics and hormones.
Seeders & Feeders They Support: Deck Family Farm, Sudan Farms, Cattail Creek, Vitality Farms, Botany Bay, Carman Ranch, Tails & Trotters, Heart to Heart Farm, Elkhorn Farm & Forge
For many, the aroma of broth takes them back in time to a childhood memory of a warm, nourishing elixir simmering on the stove on cold winter day. It is the ultimate comfort food and, it turns out, much, much more. A well-made and slowly cooked broth can help with a multitude of ailments: joint mobility, healing tears in the gut lining, muscle recovery, aiding in absorption and digestion and boosting the immune system. These are just some of the benefits of eating a good, wholesome bone broth.
Tressa and Katie Yellig opened Portland’s first dedicated bone broth cafe, Broth Bar, in 2015. The Midwestern sisters had long dreamed about working together on a project that brings something wonderful to the world. Broth Bar certainly achieves that. It offers a delicious experience of daily wellness to those in needs of healing, nutritional support as well as something for busy adults and athletes who are seeking to nourish their bodies. It is a place where people can stop by to help their bodies with a warm, soothing beverage or stock up on unique, nutrient-rich supplements for their family.
Broth Bar is dedicated to bringing the most genuine and nourishing foods to their consumers. They work exclusively with regional farmers and ranchers to source bones from animals that are pasture-raised and grass-finished without the use of hormones or antibiotics. Tressa and Katie truly believe these bones are better for you, being higher in vitamins and healthy fats. Some of the Seeders and Feeders they support are Deck Family Farm, Sudan Farms, Cattail Creek, Vitality Farms, Botany Bay, Carman Ranch, Tails and Trotters, Heart to Heart Farm and Elkhorn Farm. Most of these relationships were created through word of mouth and farmers markets. They champion those relationships and are sure to communicate to their customers how important their sourcing is and the effect that it has on the quality of their product.
Bone broth definitely has different levels of quality and nutrition is the top priority at Broth Bar. The bones are cooked for three days at a low temperature to ensure that as much beneficial mineral content and micronutrients are extracted as possible. Each quart of broth is made using about 2 pounds of bones, including flavors like chicken, beef, pork, bison and lamb. At the Broth Bar, other toppings and additions are available to add-on, including equally mindfully-sourced eggs, noodles, sauerkraut, powders, miso and condiments.
Tressa realized her passion for nutrition and healing with fermented and natural foods through her own personal experience. As a young, hard-working cook in Northern California, she suddenly became very sick with a septic MRSA infection and had to take time off work. Tressa decided to have surgery back home in Ohio with the support of her family. For the couple of weeks leading up to the trip home, Tressa took the opportunity to cook and feed herself well. She did a lot of research and started exploring raw and fermented foods, organ meats and doing yoga. By the time she returned to Ohio, surgery was no longer necessary. She had successfully healed herself through food and was inspired to help others do the same.
“I wanted to live in the Pacific Northwest and create a resource for people
to help them heal themselves through food”. – Tressa Yellig
In 2009 Tressa moved to Portland and soon thereafter started Salt, Fire & Time, a community kitchen focused on education and producing healing food products on a community scale. Over the years, Salt, Fire & Time has evolved, but has always stayed true to Tressa’s firm belief that food choices are beautiful vehicles for change in communities and the world. A sentiment that is shared with her sister Katie, which is why they joined forces to open the brick-and-mortar Broth Bar in NE Portland.
Tressa specializes in a variety of health supporting cooking styles including vegan, macrobiotic, Ayurvedic traditions and is an advocate of the Weston A Price Foundation’s nutritional philosophy. She is a graduate of the Natural Gourmet Institute in NYC and apprenticed under the worker-ownership of Three Stone Hearth in Berkeley, CA. She has managed farmers markets, working with a variety of organizations promoting urban food sustainability, local food economies and seasonality.
Tressa is passionate about education and teaches classes at Broth Bar as well as through the Wellspring Nutrition Program. She works tirelessly to show all kinds of people how their diet affects their health and how bone broth and fermented foods can aid in healing many ailments.
Katie brings a world of business, finance and human relations experience and knowledge to Broth Bar, with a passion for small business with an emphasis on the social responsibility of business and ethical capitalism. Her full-time job (on top of many other responsibilities!) with Broth Bar is vetting farmers and sourcing bones and ingredients for their products. They have to work direct with farmers to assure the quality of the product.
Through Salt, Fire & Time and Broth Bar, Tressa and Katie have been successful with helping people in the community and want to reach and bring the benefits of bone broth to even more people. So much so they are opening a new location in downtown Olympia, WA in Fall 2016.
The integrity and passion behind Katie and Tressa’s Broth Bar is admirable and incredibly inspiring. Visit their website and the shops in NE Portland and Olympia to learn more and experience the benefits of their mission firsthand.
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