Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1050416
NORTHSHOREMAG.COM 42 NOVEMBER 2018 PHOTOGRAPHS BY GLENN SCOTT If you work in the Cummings Center, you may have come across Helen Allard. e owner of WholeMade Kitchen in Beverly can sometimes be found handing out samples of her comforting, flavorful bone broth, simmered for up to 24 hours to release all the BONE BROTH EVANGELIST WholeMade Kitchen hopes to heal the North Shore with home cooking. By Jeanne O'Brien Coffey good nutrients, to workers and passersby in the lobbies. It's advertising, of course, but it's also her way of being hospitable while looking after the local community. As a chill creeps into the air, a Broth Bar—instead of coffee or tea—will be a part of her storefront, with Himalayan Pink salt offered on the side to taste. "It's lovely to get a cup of bone broth when it's cold outside," Allard says. "We want people to stop in, sip, and get some extra love in their lives." In WholeMade's tiny storefront, the staff is busily removing racks of roasted chickens and straining vats of bone broth. In late September, Allard's kitchen was cranking out 40 gallons a week of the soothing brew— and it's still not enough. "We have doubled production each week for the last three weeks and have still been selling out," says Allard. at's good news for WholeMade Kitchen, which opened in the former Chicken and the Eggplant space this spring offering gluten- free meals inspired by the paleo diet or the trendy Whole30 food plan for grab-and-go or home delivery. e idea behind the paleo diet, named for the Paleolithic era (dating from approximately 2.5 million to 10,000 years ago), is to consume only foods that predate formal farming. So lean meat, fish, fruits, vegetables, nuts, and seeds are okay, but dairy products, legumes, and grains are forbidden. Whole30 is a 30-day elimination diet to identify foods that may have a negative impact on your health. WholeMade Kitchen in Beverly prepares 40 gallons of broth a week as well as to-go items. / F A C E S + P L A C E S /