“Apparently people used to eat a lot more bone broth, but we’ve stopped.”
I see bone broths sold at supermarkets now. Rather expensive.
They’re easy to make, though.
Hence the recommendation for gelatin. It’s pennies a serving.
You do know my peoples’ reputation for parsimony, correct?
Not sure where in the states you are located, but international supermarkets are likely to carry it, both pre-made (and without additives) or the necessary ingredients. Asian markets...as well as Latin, etc...