Hello everybody, happy new year and welcome to another episode of the Genius Life.

I'm your host Max Lugovira Filmmaker, health and science journalist and the author of

the New York Times best-selling book Genius Foods.

On this episode of the show, I'm super excited to welcome Mr. Marco Canora.

Marco's a chef, a restaurant tour and a cookbook author.

You may have seen him on many top cooking TV shows and his latest creation is the restaurant

Hearth in New York City, as well as Brodo, which makes super delicious bone broths and

sells them right to customers and coffee cups through a sidewalk-facing window.

In this episode, we're going to discuss the ins and outs of Sheffing, the role that

bone broth played in helping fix Marco's health, the benefits of bone broth and the differences

between collagen and gelatin, both of which are found in bone broth.

A down-and-dirty recipe that you can use to make your own broth at home, whether or not

vegetarian takes on bone broth or as healthy as the real thing, plus we're going to give

you a super easy burger recipe if you listen all the way through that's going to help you

integrate more organ meats into your diet, which is, I think, a very important way of procuring

health and making use of all of the uniquely beneficial parts of the animal.

It's also ethically the right way to be an omnivore as well, I think.

I was really excited to have this conversation with Marco because it's not too long ago that

I was walking around with my mother in NYU Hospital here in New York City, where I saw

a pamphlet advertising bone broth and it was sort of the result of a joint partnership

by gas between Marco's Broto, which again produces bone broth and the hospital.

Even though I'm versed in the health benefits of bone broth, I thought it was very cool

...