Our Story

It started with chicken soup in my mom’s kitchen.

Bone broth spans cultures and continents, but for me, it starts in my Jewish family kitchen.

My mom’s holiday cooking always began with a very big pot of chicken soup, made with meats, vegetables and herbs just like she learned from her parents. It was at the center of our traditional table for celebrations, but equally as revered as a healing remedy. If anyone in our family was sick, run down or needed a little extra care, we lived on it. Somehow, even after a week straight, we never got tired of it.

It was probably one of the first real meals I learned to make for myself. Eventually, it became the thing I made for other people too. I still keep a whole chicken in the freezer for exactly this reason. If a friend is sick, stressed, sore or just going through it, I get a pot going, and hours later I pour the finished broth into jars and drop it at their door.

That ritual—turning simple, good ingredients into something deeply nourishing—is where OSSA began.

From the family kitchen to the farm.

In college, I studied Political Economy and eventually designed my own concentration in Sustainable Agriculture because I became fascinated by how deeply food and farming connect to our health, environment and economy.

After college, I worked on organic and biodynamic farms. That eventually became a career in organic agriculture, and today I work as a policy advocate representing organic farmers in California—making sure the people growing our food have a voice when decisions about agriculture are made in Sacramento and Washington, D.C.

Now I live in Nevada City, where I’m building a homestead on 12 acres. That path—from farms, to food policy, to growing food at home—shapes how we make OSSA. We source our grass-fed beef bones from local ranchers and use organic chicken, vegetables, herbs and spices.

Then I started thinking about the long game.

I care about feeling good now and staying strong decades from now. After tearing my knee and being unable to do any of my normal activities, I started thinking a lot more seriously about protein, collagen, connective tissue and recovery, and bone broth became something I leaned on heavily.

I’m also a research nerd. I care about nutrient density and like seeing traditional foods examined through a modern scientific lens. There’s real research on the nutrients in bone broth, chicken soup itself has made it into the scientific literature, and we continue to learn how sourcing and production can affect the food we eat.

I use supplements too—but I want whole foods to be the foundation.

The problem is that modern wellness can quickly become a part-time job: coffee, protein powder, electrolytes, collagen, supplements—and suddenly I’m leaving the house with three beverages and half the kitchen counter. My partner jokes that I need to practice fire drills where I leave the house with only one drink.

I wanted fewer products, fewer decisions and food that could do more than one thing.

So I started experimenting with a neutral-flavored bone broth that could disappear into matcha, iced lattes, smoothies and other drinks. That became our Beverage Broth, Matcha and Hor’chai’ta Lattes—alongside the traditional broths that started everything.

In a lot of ways, OSSA is where my family’s food tradition, my life’s work in agriculture, and the way I actually want to eat today all meet.

Real food. Made from scratch. Built for real life.