
Photo by Cynthia Hochswender
About five years ago the world decided that bone broth was a magical elixir that could help cure our most serious afflictions (which at that time mostly seemed to amount to wrinkles and joint pain).
Well, the world is a different place now and we have different health priorities, but of course wrinkles and joint pain continue to plague many of the world’s inhabitants.
The sad truth is that bone broth doesn’t actually help with those superficial but still annoying ills, at least according to the Harvard Health website. And oddly, there doesn’t seem to be any research that supports bone broth as a healthy part of your diet; and yet, it seems impossible that it wouldn’t be good for you.
If nothing else, there is at minimum something to be said for having hot, satisfying homemade food in the cold winter months.
Holiday kitchen wish list
In a sense, this is also a last-minute holiday shopping story, because making bone broth (or beef stock, as it is also known) involves my four most beloved kitchen tools, all available in a range of price points both online and at area big box stores. Any chef who doesn’t have these yet will deeply appreciate a small digital scale (the Escali Primo is reliable and easy to operate) at about $25; a digital thermometer (the Lavatools Javelin used to be cheaper but is now $26 and extraordinarily helpful); a really good knife (for Christmas I received and am already using a Victorinox bread knife, which I use on everything including meat); and a large Instantpot, which I scoffed at originally but which I now use almost daily. Since you’re probably reading this on Christmas Day or after, think about obtaining these if you end up making an exchange somewhere and have credits to use up.
Why bother?
If you’re going to go to the trouble to make beef stew or short ribs or a thick enriching winter soup, you need a good stock at the base, to make it richer and tastier and more unctuous — and healthier — even if for no other reason than that it will have no preservatives and probably less salt than packaged stock.
Stock is expensive and takes a long time, but it’s worth the effort. And if you have an Instantpot, the time is much shorter and your stock will be much richer. The two basic reasons are that steam doesn’t escape an Instantpot; and supposedly the broth doesn’t boil as hard and get agitated and cloudy.
The best bones to buy
The recipe for this stock is online at www.kitchn.com, and it also provides directions on how to make stock without an Instantpot. I made three versions of this stock and found that I like to use much less water for a richer, more concentrated broth (which will take less room in my freezer and which has a delightful solid jelly texture).
The basic recipe calls for 2 pounds of beef bones, but I bought about 7 pounds, for $115. I could have been fine with 3 pounds, but you do want to get a good variety. LaBonne’s market in Salisbury had for sale the trifecta of essential stock bones: ox tail, short rib and osso bucco or shank. Sharon Farm Market in Sharon, Conn., also has a large freezer case full of these essential broth bones.
Because I bought twice as many bones as I needed, I now have enough broth to last me for two years. I wanted the mix of different bone types, though; if you want to get all the bones but don’t think you’ll need as much broth, maybe share with a friend.
Roast & boil
Rinse off 3 pounds of bones, pat them dry with a paper towel and then roast them on a foil-lined baking sheet for about 45 minutes at 400 degrees. You can do this a day or two before you make the stock. You can weigh the bones on your handy Escali scale if you can’t figure out the weights from the label on the meat package.
I left the bone on the meat when I roasted it, and after it was done, I sliced off the delicious short rib and osso bucco meat after roasting and before the next step.
Put the bones in the Instantpot with 6 cups of water (use filtered water if your tap water has a mineral or bleach-y or sour taste; your broth is only as good as your water). Add three tablespoons of cider vinegar (or white wine vinegar is fine; it’ll cook off).
Put the Instantpot on “saute” and “high” for 30 minutes. Skim off any foam from the top and wipe it on a paper towel and dispose of it as it cooks. You want a super clear broth with no impurities in it.
Pressure cook for hours
Next, put the lid on and close the steam vent. Set the cooker to pressure cook/high/2 hours. It will take about an hour to reach high pressure, so add that to your 2-hour timetable.
While you’re waiting for the broth to cook and cool, peel two carrots and cut them in half; and peel and quarter one and a half modest-sized onions.
After it completes its two hours, you’ll want to let it come down to pressure naturally; do not try to release the steam or you could end up with a geyser of hot liquid shooting out of the pot at you.
When the pressure release valve drops, add the vegetables, then close up the cooker and set it again to pressure cook/high/2 hours (be sure as always that the vent is closed). When it’s done, again, let the pressure release naturally.
Straining the broth
You’ll want to have a lot of ice ready; and if you have a cold porch, this is the time to use it as a kitchen annex. It’s essential for you to cool off the broth as quickly as possible. You can’t put it in the fridge until the broth is down to about 60 degrees, though, or it will just heat up your refrigerator (yes, this really happens).
Take a large bowl and put in about 2 inches of ice and cold water. Put a large bowl in the ice. Put a mesh strainer in the bowl and add some cheesecloth on top of that (yes, we are fighting hard against impurities).
Do not pour your broth into the bowl. First, gently lift out the bones and veggies and put them in a separate bowl.
Then, gently ladle the stock into your bowl/strainer/cheese cloth. Do not pour it; the weight of the liquid will force impurities through your cheesecloth and your mesh. It’s tedious but, if you’ve come this far already why ruin it in the last steps?
Gently lift the strainer and cheesecloth out of the broth bowl and throw them away. Then stir the thick brown liquid in your bowl. If you can, take the broth bowl and its partner ice bowl and put them in your cold porch. It will now take two or three hours for the broth to come down to about 60 degrees.
Stir the broth every 20 minutes or so. You’ll know it’s ready when you’re able to easily scoop the fat off the top. You can also dip your digital thermometer in the liquid and get an instant readout on the temperature.
Storing it for the winter
Gently pour your broth into a large rectangular storage container or a large bowl that you can cover, and put it in the refrigerator overnight.
In just a few hours, your broth should set to a nice solid wobbly gelatin.
Spoon your gelatin into several small storage containers that you can keep in the freezer until you need them. If it’s really nice and solid, as it should be, you can gently turn your container over onto a cutting board.
If you used a rectangular container you will find it’s easy to cut this broth up into individual slices that you can put in containers and freeze. A 3-inch slice is a good amount for stew for two or three people.
Once the bones have cooled, you can pick the tender beef off the oxtails and make sandwiches with it.
You can also marinate your short ribs and cook them with your new broth — in your Instantpot, if you have one, or in whatever cooking vessel traditionally works best for you.
NORTH CANAAN — The new federally qualified health center in North Canaan has treated more than 1,000 patients since opening its doors last summer to strong demand in the Northwest Corner. However, operators of that facility, and others like it in Connecticut, said they are facing a “serious financial crisis” because Medicaid reimbursements have failed for decades to cover the actual costs of providing essential services.
In response to the longstanding problem, the not-for-profit Community Health Center Association of Connecticut has filed a Declaratory Ruling Request with the state Department of Social Services regarding that agency’s legal obligations for setting and revising Medicaid reimbursement rates for the state’s federally qualified health centers, also referred to as FQHC’s.
The legal action follows more than 18 months of administrative rate requests and unsuccessful negotiations with DSS, according to a statement issued by the association on March 11, which noted:
“After great effort made by the FQHC’s to work with DSS and reach resolution, the offer made by DSS offers inadequate rate adjustments, failing to address the FQHCs’ financial concerns, and requires them to surrender their due process rights under the law.”
Joanne Borduas, who chairs the association’s board of directors, said DSS’s offer was for “less than reasonable costs and came with unacceptable policy stipulations that we would be made to agree to in order to get the grossly inadequate proposed rate rebasing, which would be paid over a four-year schedule.”
“Our request to DSS was clear,” said Borduas, who also serves as CEO of Community Health and Wellness Center of Greater Torrington which also has centers in North Canaan and Winsted.
“We want DSS to follow the Federal law and compensate us accordingly so we can continue to care for our most vulnerable populations, and we need that to happen now because our 440,000 patients, 264,000 of whom are enrolled in Medicaid across our FQHC network, need us.”
Borduas noted that the decision to move forward comes after years of CHC/ACT and health centers making “good faith efforts” to get this important process changed to comply with federal law.
She said the financial strain on the state’s health centers has reached a point where vital services are at severe risk, including those under the umbrella of Community Health and Wellness Center.
“As of now we continue to operate without additional cuts or layoffs, however, it is difficult to fill vacant positions. It is difficult to recruit in this environment. We need to stay competitive with workforce wages in order to recruit providers, and that is difficult to do.”
She added that “We cannot provide raises for our staff who are extremely valuable, care about our mission and the people we serve and who work hard every day, and we cannot think of expanding services to meet community needs because there is an associated cost.”
In response to Declaratory Ruling Request filed with the state Department of Social services, that agency’s spokesperson, Christine Stuart reported on March 13 that the department acknowledges receipt of the request and “shall be analyzing and responding in due course and in compliance with statutes pertaining to petitions of state agencies for a declaratory ruling.”
In 2024, the Department of Social Services issued a “final report” into the state’s Medicaid program which found the state’s operating methods to be “cost-effective and high-performing, while identifying some areas where further improvements can be made.”
The analysis, which was conducted by Accenture and Manatt at the request of the state, evaluated the current program’s cost efficiency, quality and access, “while also exploring whether other models of operations could be an improvement over the current system, which operates through an administrative services organization model.”
The report found that Connecticut’s program “stands out as a model of cost-efficiency, with per capita spending 14% lower than the average of most northeastern states, and administrative costs significantly lower than managed care states (3.8% vs. 9.4%).”
The DSS “final report” further noted: “It also shows that the state is meeting national benchmarks to provide reliable service delivery while maintaining fiscal responsibility and is performing above the median on approximately 70% of national adult and child quality measures,” and suggests other states “could benefit from reviewing Connecticut’s program as a blueprint to achieve similar results.”
The Community Health Center Association of Connecticut is not convinced.
It maintains that as the state’s health centers begin to “suspend vital services, freeze hiring and deplete their cash reserves,” they have been left with no choice other than to pursue legal remedies. “They are not seeking special treatment, but simply asking DSS to follow the law as written.”
Speaking to her experience as CEO of Community Health and Wellness Center of Greater Torrington, Borduas explained that adjusted rates for medical and mental health were received by the state Department of Social Services for adding the North Canaan Health Center.
“Medical rates per our 2024 cost per Medicaid patient leaves a $122.48 gap between reimbursement and cost per patient. This difference,” she noted, “is what we lose for every patient enrolled in Medicaid that we care for.”
Behavior health is better compensated, said Borduas, but dental, which was offered at Community Health and Wellness Center’s Torrington and Winsted locations, is compensated $137.15 below 2024 costs and as a result, “CHWC has had to unfortunately suspend our dental services having incurred $350,000 in losses for restorative care in 2024.”
That included services like dentures, bridges, crowns and root canals, and an analysis of full services is in process and will likely yield greater losses, said Borduas. “The low Medicaid reimbursement that applies to 60% of our patients, the large gaps in payments are simply not sustainable.”
Connecticut’s federally qualified health centers provide critical medical, dental and behavioral healthcare to more than 440,000 of the state’s neediest and most marginalized residents.
On average, 60% of patients at the statewide centers have Medicaid coverage, where their care cannot be denied, according to the association.
“The FQHC’s need a rate-setting process that makes sense and follows the law, to ensure that all Connecticut residents, regardless of their income or background, can continue to access the care they need,” added Borduas.
Shawn K. Frick, CEO of the Community Health Care Association of Connecticut, noted that “The Connecticut legislature has been consistently supportive of our work, but our attempts to address this issue through the legislative process have been consistently opposed by the administration.”
LJMN Media, publisher of The Lakeville Journal (first published in 1897) and The Millerton News (first published in 1932), is a 501(c)(3) nonprofit news organization.
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Working closely with editorial and business teams, you will analyze audience data to refine strategy, identify and execute new growth opportunities, and continually enhance best practices for attracting and retaining readers. If you thrive in a collaborative, fast-paced environment and have a strong interest in connecting communities through local journalism, please email your resume and cover letter to James Clark, publisher@lakevillejournal.com.
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North Canaan Town Hall
NORTH CANAAN — “If you’re not coming to work, why would you get paid?”
Selectman Craig Whiting asked his fellow selectmen this pointed question during a special meeting of the Board on March 12 discussing Town Clerk Jean Jacquier, who has been absent from work for more than a month. She was not present at the meeting.
“There’s been no reasoning, no explanation, no anything as to why you’re not here,” said Whiting.
Jacquier has worked in Town Hall since 1993 and was first elected town clerk in 2017. Conflict arose in 2023 when several complaints of misconduct were lodged against Jacquier.
First Selectman Brian Ohler filed the complaints to the Attorney General’s office, which included, among others, improper security of the vault, posting candidate campaign material in Town Hall and untimely stamping documents. The subsequent investigation found misconduct on the part of Jacquier in each of these three areas but took no punitive action.
Jacquier filed suit against the Town of North Canaan to recoup $15,000 in legal fees accrued during the investigation. The town motioned to strike the case, which was granted by Hon. Walter Menjivar at Torrington Superior Court on Jan. 28, 2025.
Ohler said Jacquier stopped coming to work after that ruling and has not been in contact since Feb. 4. During her absence, she continued to receive pay checks.
Assistant Town Clerk Marilisa Camardi had been filling in part time but was away the first week of March. To keep the office open, Executive Assistant Paul Mattingly was appointed assistant town clerk by the Board of Selectmen at its March 3 meeting. The two will work together until the next election or until Jacquier returns.
“It’s an essential function of the town to have that office open,” said Whiting.
Last week, Jacquier told The Lakeville Journal her recent absence is due to harassment and antagonism in Town Hall, which is taking a toll on her health.
Jacquier’s attorney, Jeffrey Mirman, communicated with the selectmen to request the meeting regarding her salary be open to the public as opposed to executive session. The selectmen complied.
Selectman Jesse Bunce said he has been in contact with Jacquier and he presented a letter from her to his fellow selectmen during the March 12 meeting. Ohler stated he could not verify the source of the letter, but he would forward it to the town attorney. The letter was not read into the record.
Ohler made a motion to suspend Jacquier’s salary until she returns to work. Whiting seconded. The motion passed 2-0 with Bunce abstaining.
“Every picture begins with just a collection of good shapes,” said painter and illustrator Dan Howe, standing amid his paintings and drawings at the Kearcher-Monsell Gallery at Housatonic Valley Regional High School. The exhibit, which opened on Friday, March 7, and runs through April 10, spans decades and influences, from magazine illustration to portrait commissions to imagined worlds pulled from childhood nostalgia. The works — some luminous and grand, others intimate and quiet — show an artist whose technique is steeped in history, but whose sensibility is wholly his own.
Born in Madison, Wisconsin, and trained at the American Academy of Art in Chicago, Howe’s artistic foundation was built on rigorous, old-school principles. “Back then, art school was like boot camp,” he recalled. “You took figure drawing five days a week, three hours a day. They tried to weed people out, but it was good training.” That discipline led him to study under Tom Lovell, a renowned illustrator from the golden age of magazine art. “Lovell always said, ‘No amount of detail can save a picture that’s commonplace in design.’”
Training led to work. Early on, while still a graduate assistant at Syracuse University, Howe began painting portraits — chancellors, deans, and, later, an endless roster of chairmen and medical executives. It paid well, but Howe found that the job of a portraitist, even a highly skilled one, is ultimately limited. “They’re just the same thing, you know, just a guy in a suit. Later, maybe it was a girl in a suit,” said Howe.
Between commissions, he painted for himself. This show is a gathering of those moments — studies of his wife and daughters, mythic scenes painted for libraries, and Star Wars covers from his time living near Dark Horse Comics in Oregon.A large painting, originally commissioned for a library, shows a girl in an attic opening a trunk, imagination spilling into the room. The library remodeled and sent the painting back. Now it anchors a wall in the show.
Dan Howe’s work reflects the Brandywine School’s devotion to craftsmanship, narrative depth, and a luminous, almost nostalgic realism. Like Howard Pyle and N.C. Wyeth before him, Howe builds scenes using light and composition to evoke mood and meaning. His meticulous brushwork and layering techniques nod to the tradition of classical illustration, yet his work diverges in its contemporary stillness. Of Norman Rockwell, Howe said, “He’s of my era, and our styles are similar. Of course Rockwell is Rockwell. I’ve got a little more painterly, Sargent-esque stuff running through mine.” The influence is there, not as mimicry, but as a quiet echo, refined through his own aesthetic language. “I’m an anachronism,” he said, without regret. His influences form a lineage of illustrators whose work once filled the pages of The Saturday Evening Post and Collier’s. They understood, as Howe does, that a painting must be more than accurate.“Mood is everything,” said Howe, drawing a comparison between two paintings in the show — a couple by a fire — to an old Star Wars concept painting. “Same color scheme. Different world. Mood is everything.”
Teaching remains a passion for Howe. When he and his family moved to the east coast from Chicago, Howe taught a series at the Norman Rockwell Museum called “Painting Like Rockwell,” something he hopes to revive. “I like beginners,” he said. “They don’t have bad habits yet.”
Howe also runs a summer figure drawing workshop at HVRHS with an old-school approach. “You’ve just walked into a time machine — this is art school, 1965. Three hours of drawing in the morning, three in the afternoon. No cell phones.” His methods may be antiquated but the results are living proof that some things are worth preserving. “Maybe this stuff is so old it’s new again,” he mused.
As he hung his pieces for this show, Howe said teachers stopped by, connecting his images to their own memories. “That’s a success,” he said. “If a picture makes someone feel something, then it’s done its job.”