Sam Eckstein - Co-Founder Of Springbone Kitchen On Opening A Fast-Casual Healthy Restaurant In NYC, Running A Business With Your Best Friend, The Importance Of Quality Food And All Things Bone Broth

Just the Good Stuff

Rachel Mansfield

Entrepreneurship, Health & Fitness, Nutrition, Business

4.8 • 841 Ratings

🗓️ 6 January 2020

⏱️ 73 minutes

🔗️ Recording | iTunes | RSS

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Summary

#7: In this episode, I sit down with Sam Eckstein. Sam is the co-founder of Springbone Kitchen, a fast-casual restaurant I personally frequent here in Manhattan. He is also the mastermind behind bringing healthy homemade-style food into consumer’s hands all over the city. Sam along with his best friend, Jordan Feldman, opened Springbone together over 3 years ago. They focus on serving all quality ingredients at their restaurant such as sustainable meat, olive oil, homemade bone broth and they source organically and locally. Sam fills us on what it is like running a business with your best friend and teaches us the importance of quality meat and why we should buy 100% grass-fed versus conventional meat, the sustainable factor to bone broth and so much more. Not to mention Springbone makes my favorite burger in the world. Visit www.springbone.com for more information on their mission and menu and follow @springbone to drool over all of their delicious food. For more from me, follow along @rachLmansfield and pre-order my cookbook, Just the Good Stuff. Thank you Kaari Foods for sponsoring this episode. These paleo and plant-based dressings are an absolute staple here in my kitchen (oh and they are bubba approved). You can use them as salad dressings, marinades, anything! And there are zero preservatives in them - no gums no nada. The creamy caesar and greek vinaigrette are two of my personal favorites as you see over on my Instagram. Use the code RACHL for 20% off your orders!

Transcript

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0:00.0	Hey everyone, welcome back to Just the Good Stuff. I am your host, Rachel Mansfield, and happy
0:11.5	2020, you guys. I can't believe it is the start of a fresh new decade. I hope everyone
0:17.8	enjoyed themselves this holiday season and got some quality family time,
0:22.5	friend time, some alone time, anything that you were craving. And speaking of craving,
0:28.2	I will still be making those almond flour chocolate chip cookies pretty much all year because
0:32.9	I have not stopped. I think that I've baked them probably close to 10 times. At this point,
0:38.6	they are like, they have this doughy consistency and the melted chocolate chips. Oh my God,
0:43.7	so good. But we are not here to talk about chocolate chip cookies. We are here today to chat with
0:48.8	my very good friend, Sam Eckstein. He is the co-founder of the well-known fast casual restaurant here in Manhattan,
0:56.9	Springbone. Springbone is, as you guys know, my go-to all the time. Jordan and I eat there,
1:04.1	I can say probably about five to six times a month. I love their grass-fed, grass finish,
1:09.8	beef burger, their bone broth. Everything they make is
1:12.6	absolutely delicious. They serve all organic food. They don't cook with any heavily processed
1:18.1	oils. They don't use canola oil. You can trust the food that they're serving you,
1:22.0	which is not something we could say about many restaurants. And that is why I love being
1:26.5	able to place an order at
1:28.5	Springbone and know that it's going to be good quality. It's going to be the food that I would
1:33.0	be cooking in my home. But I don't have to do the cooking that night, which is always,
1:37.7	always a plus. Sam is super knowledgeable about sustainable meat practices and bone broth and making bone broth. And you'll
1:45.4	soon hear why I don't really make bone broth that often. It is quite the process. But I hope
1:51.7	you love today's episode. I can't wait to hear what you think. And don't forget that Just the
1:57.7	Good Stuff is coming out February 25th and the book tour is going to be
	...

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