Hi.
I've only made the bone broth once before. Actually, I'm just beginning to "get" the difference between the marrow bones and other ones - but I'd love it if someone could suggest a link that might help me learn which bones are which.

Also, why is it necessary to brown the meaty bones? Why wouldn't I want them to be soaked in the vinegar water, too?

Thanks for your help. I'm really excited to make the bone broth again and love having a source of information like Sally Fallon to trust when it comes to nutrition. (as in... no propoganda!)

Thanks,
Lee