Here's your Forbes Daily Briefing for Wednesday, March 12th.

Today on Forbes, how Kettle and Fire turned bone broth into a $100 million business.

Before launching a new line of bone broth with Hawaii-based venison brand Maui Nui, Kettle

and Fire co-founder Justin Mares put in some real sweat equity a few

months ago. Ahead of the deal, he spent three nights in Hawaii with Maui Nui's crew, hunting

invasive access deer in the dark with a night vision scope and a long-range rifle. Each animal

was killed in its natural surroundings, under the watch of a government inspector,

of the same sort, you'd find at a traditional slaughterhouse. Mairs, who carried at least 40 of the

slain deer to an ATV waiting nearby that then brought the animals to a mobile butchering facility,

experienced firsthand what he considers one of the most ethical examples of small-scale animal slaughter

in America. It's also been good for business. Meres explains how wild meat isn't usually

available for commercial sale, which makes this bone broth so special. He says, quote,

there's nothing more nutrient dense than harvesting a wild animal and turning

that into a source of nutrition.

Mers's quest to sell what he considers healthier food to some of the most health-obsessed

customers on the planet has fueled his bone broth brand, kettle and fire, for nearly a decade.

Since he co-founded the brand in 2015 with his brother Nick,

the 35-year-old Mares has built his once tiny bone broth business into one doing more than

$100 million in annual revenue, double what it brought in two years ago. They can't make enough of it

to meet demand. The brand has a loyal fan base, which has bought

out its entire range of nutrient-rich soup stocks online for the past five years.

Kettle and Fire cooks its products for 14 to 20 hours and sources grass-fed beef with a

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