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#545: Marco Canora — The Art of Food, Eating, Nutrition, and Life

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Nov 10, 2021

Guest

Marco Canora

Marco Canora, a celebrated chef and author famed for his bone broth company, Brodo, shares his culinary journey and insights on food and nutrition. He emphasizes the simplicity and joy of cooking, alongside the importance of using fresh, quality ingredients. Marco discusses revolutionary findings on blood sugar management, highlighting how a post-meal walk can stabilize levels. He reflects on innovative restaurant adaptations during the COVID pandemic, and the healing power of broths, revealing how they can serve as both nutrition and comfort.

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ANECDOTE

Early Cooking Inspiration

Marco's mother instilled his passion for cooking.
He fondly recalls her preparing zucchini flowers from garden to plate.

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ADVICE

Effective Leadership

Be demanding yet supportive as a leader.
Show your team you are invested in their individual success.

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ADVICE

Handling Kitchen Pressure

In high-pressure cooking situations, focus on one task at a time.
This prevents panic and allows for better execution.

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Comfort Innovations: Sleep and Style

01:43 • 7min

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The Simplicity and Philosophy of Cooking

08:22 • 5min

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The Culinary Journey: Art, Skill, and Pressure

13:35 • 17min

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Navigating Time Management and Passion in Culinary Arts

30:12 • 6min

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Culinary Journey: From Passion to Profession

35:53 • 11min

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Revolutionary Insights on Blood Sugar Management

46:28 • 2min

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Walking, Eating, and Health Insights

48:35 • 20min

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Navigating the Complexities of Food Production and Resilience in Crisis

01:08:31 • 2min

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Broth and Resilience: A Restaurant's Pandemic Pivot

01:10:20 • 4min

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Exploring the Healing Power of Broths

01:14:47 • 2min

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Revolutionizing Beverages: The Broth Business Expansion

01:17:13 • 2min

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Exploring Broth Varieties and the Importance of Home-Cooked Meals

01:18:57 • 2min

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Culinary Wisdom and Personal Growth

01:20:50 • 12min

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Bridging Tradition and Science in Nutrition

01:32:51 • 10min

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Perfecting Gnocchi: Techniques and Tales

01:42:25 • 13min

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Culinary Joy and Sleep Innovations

01:55:04 • 7min

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#822

• Mentioned in 43 episodes

This is water

Some Thoughts, Delivered on a Significant Occasion, about Living a Compassionate Life

David Foster Wallace

This book is a transcript of the only public speech David Foster Wallace gave on his views on life, delivered as a commencement address at Kenyon College in 2005. The speech delves into the difficulties of empathy, the unimportance of being well-adjusted, and the apparent loneliness of adult life. Wallace argues that true freedom comes from the ability to be fully conscious and sympathetic, and he emphasizes the importance of learning how to think and exercise control over one's thoughts. The speech is known for its blend of casual humor, exacting intellect, and practical philosophy, offering advice that renews readers with every reading. After his death, the speech became a treasured piece of writing, reprinted in various publications and widely discussed online.

#2349

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Metabolical

The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine

Robert Lustig

In 'Metabolical', Dr. Robert Lustig explains the eight pathologies that underlie all chronic diseases and documents how processed food has negatively impacted health, economy, and the environment over the past 50 years. He challenges the current healthcare paradigm influenced by Big Food, Big Pharma, and Big Government. Lustig argues that food is the key to biochemical change and health improvement, emphasizing the importance of protecting the liver and feeding the gut. He also highlights the global environmental impact of processed food and offers practical solutions for healthier dietary choices and policy changes to promote sustainability and health.

#556

• Mentioned in 56 episodes

The 4-Hour Chef

The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

Tim Ferriss

In 'The 4-Hour Chef', Tim Ferriss uses cooking as a vehicle to teach 'meta-learning', a step-by-step process for mastering any skill quickly. The book is divided into five sections: Meta-Learning, The Domestic, The Wild, The Scientist, and The Professional. It includes tips and stories from world-class chefs, athletes, and other experts, and focuses on overcoming common obstacles in learning and cooking. The book aims to make readers self-sufficient in the kitchen and in life, applying principles of failure points and margin of safety to ensure success.

#114

• Mentioned in 160 episodes

The 4-Hour Body

An Uncommon Guide to Rapid Fat-Loss, Incredible Sex, and Becoming Superhuman

Tim Ferriss

In 'The 4-Hour Body,' Tim Ferriss shares the results of over a decade of self-experimentation and research, involving hundreds of elite athletes, dozens of MDs, and thousands of hours of personal testing. The book covers more than 50 topics, including how to lose weight quickly, gain muscle without steroids, sleep less and perform better, and improve sexual health. Ferriss emphasizes the importance of finding the smallest changes that produce the biggest results, making it accessible for readers to achieve significant improvements in their physical health and performance.

#859

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Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

Samin Nosrat

Salt, Fat, Acid, Heat is a culinary guide that focuses on mastering the four essential elements of good cooking: salt, which enhances flavor; fat, which delivers flavor and generates texture; acid, which balances flavor; and heat, which determines the texture of food. Written by Samin Nosrat, this book bridges the gap between home and professional kitchens with its simple yet revolutionary philosophy. It includes 100 essential recipes, dozens of variations, and vibrant illustrations by Wendy MacNaughton. The book is designed to empower readers to become more confident and creative in the kitchen, regardless of their skill level.

#52146

The Essentials of Classic Italian Cooking

Marcella Hazan

This book is a culmination of Marcella Hazan's two earlier works, 'The Classic Italian Cook Book' and 'More Classic Italian Cooking'. It serves as a basic manual for cooks of all levels, providing detailed recipes and techniques that highlight the simplicity and authenticity of Italian cuisine. The book includes nearly five hundred recipes, from basic dishes like tomato sauce with butter to more complex preparations. It also features a 'Fundamentals' section that explains key Italian cooking techniques and the importance of layering flavors. The book is praised for its clear instructions, beautiful illustrations, and the author's passionate and inspiring approach to Italian cooking.

#99581

Brodo

Marco Canora

In 'Brodo: A Bone Broth Cookbook', Marco Canora shares his expertise on crafting delicious and nutritious bone broths. The book includes recipes for various broths, tips on making them at home, and dishes that incorporate broth as a main ingredient. It also explores the health benefits of bone broth and offers a 3-day bone broth reset plan.

#32331

• Mentioned in 2 episodes

Medicine Quest

In Search of Nature's Healing Secrets

Mark Plotkin

In 'Medicine Quest', Mark Plotkin explores the natural world for new healing secrets, discussing substances like snake venom and rainforest frogs. The book emphasizes the importance of preserving biodiversity and indigenous knowledge for future medical breakthroughs. Plotkin argues that modern medicine should enhance, not replace, ancient natural remedies.

#102051

A good food day

Marco Canora

A Good Food Day by Marco Canora and Tammy Walker provides a collection of healthy recipes that are both delicious and easy to prepare. The book emphasizes simple rules for healthy living, such as the importance of breakfast and incorporating probiotic-rich foods into your diet. It includes 125 recipes, featuring dishes like bone broths, and offers practical advice on maintaining a balanced diet.

Marco Canora — The Art of Food, Eating, Nutrition, and Life | Brought to you by Vuori comfortable and durable performance apparel, Eight Sleep’s Pod Pro Cover sleeping solution for dynamic cooling and heating, and Athletic Greens all-in-one nutritional supplement. More on all three below.

After years working with and training under Danny Meyer and Tom Colicchio at Gramercy Tavern and Craft, Chef Marco Canora (@marcocanora) opened Hearth in the East Village in 2003, before the neighborhood was a culinary destination. In 2014, Marco kicked off America’s embrace of bone broth with Brodo, serving bone broth in coffee cups out of a side window at Hearth. Over the years, Brodo has been recognized consistently as a bone broth pioneer in outlets such as The New York Times, Time, and Good Morning America. Visit Brodo.com to order some bone broth for yourself, or visit one of their several locations in New York City.

Marco’s first cookbook, Salt to Taste: The Key to Confident, Delicious Cooking was nominated for a James Beard Award. He is also the author of A Good Food Day and Brodo: a Bone Broth Cookbook.

Marco has been profiled in The New York Times, Serious Eats, and Food & Wine. He was a finalist on The Next Iron Chef, a judge on Chopped and Top Chef, and he has appeared on Today, The Chew, Good Morning America, Martha Stewart, and Nightline. In May 2017, Marco won the James Beard Award for Best Chef: New York City.

He lives, cooks, and gardens with his wife and two children in Yonkers, NY.

Please enjoy!

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