Illustration by Bridget Daulby Broths were traditionally made from animal carcasses and bones. An ancient Scottish tradition, called “passing the knuckle” involved villagers putting a beef knuckle bone in water on the wood burner overnight.  The bone would stew overnight in the water and in the morning the

In this bespoke Good Magazine Salted Caramel smoothie recipe, Mitchell’s nutrition team recommends balancing the Bone Broth Protein with healthy fats. With just a few additional ingredients, this delicious smoothie has everything you need to supplement a busy day ahead, all while repairing your cells

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