New York Times: Bone, Broth, Bliss

When Michelle Tam was growing up in Menlo Park, Calif., in the 1980s, her family sipped broth with dinner every single night. “We were full-on Cantonese,” Ms. Tam said, explaining that a light soup with herbs and perhaps a vegetable or two is an integral part of many traditional Chinese meals, acting as a digestive, a palate cleanser and a drink. “My mom used to make me go to the butcher and ask for the bones to make broth, which was totally embarrassing.”... Click here to read more.