Hello, I'm Dr. Mark Heim and welcome to the doctor's pharmacy.

That's F-A-R-M-A-C-Y, a place for conversations to matter.

And today's conversation with Chef Marco is going to be one that really matters and will

blow your mind because it's a whole different way of thinking about food and cooking and

the meaning of food.

It's pretty awesome.

Now, Marco is a chef.

He's a restaurant tour.

He's a cookbook author, Marco Conorat, promotes delicious, simple, helpful food.

He opened in 2003 something called Hearth.

It's a restaurant in the East Village in Manhattan, which I've been to many times because it's

so darn good.

He has a local following.

He's been really been promoted all over.

He's a two-star review from the New York Times.

He's got the prestigious outstanding restaurant nomination from the James Beard Foundation.

And in 2017, Marco won the James Beard Foundation Award for the best chef in New York.

But there's no easy feat considering how many unbelievable restaurants there are here.

He's also the founder, Brodo.

This is something you better pay attention to, which is a bone broth company, a popular

to go window serving coffee cups, not of coffee, but hot, nourishing, organic, grass-fed

bone broth.

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