Yodelin Broth Company is a PNW kitchen, located in Leavenworth and Port Angeles, Washington, where they provide healthy food for their community and environment. We interviewed the folks behind Yodelin Broth Company to get an inside look at their eco-friendly practices, community initiatives, and the inspiration behind their healthy, whole-fish cuisine.
Tell us a little bit about Yodelin Broth Company.
Yodelin Broth Company is a casual restaurant dedicated to cooking the healthiest food while “honoring the whole fish.” From the start, our vision has been more than just serving meals – we wanted Yodelin to be a hub for community connection. Guests can gather after work, adventures, or family outings, knowing their meal supports local fishermen, farmers, ranchers, and artists. We are locally focused with a global conscience, committed to improving our business and giving back to our community and environment year after year.
A live band plays to a full house in the Leavenworth location, with epic surf footage in the background.
The ocean is central to your business. Can you explain how?
Our mission is to honor the whole fish. We use fish heads and bones that might otherwise go to waste, turning them into nutrient-rich fish bone broth. This approach reduces the need to harvest more from the ocean and supports sustainable fisheries. We believe that if we don’t assign value to our environment, it won’t be preserved. For Yodelin, the ocean and its surrounding ecosystems are everything.
What inspired your sustainable practices and the Ocean Friendly Restaurant designation?
Having spent our lives in the restaurant industry, we’ve seen how wasteful it can be. Over time, we started asking, “Do we really have to do it this way?” and began making changes. The Ocean Friendly Restaurant program aligned perfectly with our values, offering a platform to connect with like-minded restaurateurs and push the future of dining toward sustainability.
Do customers respond positively to your eco-friendly mission?
Absolutely! Our first location in the Cascades overlooks the Wenatchee River, while our second sits above the Strait of Juan de Fuca. Both areas attract locals and visitors who value nature and sustainability. Our guests appreciate knowing that dining at Yodelin supports the places that support us, creating a symbiotic relationship we’re proud to nurture.
What advice do you have for restaurants looking to be more sustainable?
Start small. Focus on one change, like eliminating plastic wrap and Ziploc bags, which is something we’ve proudly done for eight years. Invest in reusable containers, and over time, you’ll save money while creating more efficient, eco-conscious kitchen practices.
Any upcoming projects or initiatives?
We’re partnering with the Olympic Peninsula Surfrider Chapter to provide sanicans along the Strait, supporting everyone who enjoys the water. We also host a monthly #DineWithPurpose night at our Port Angeles location to celebrate environmental nonprofits and foster community connection. Through partnerships with groups like Warm Current, we engage youth in surfing and environmental education, sharing meals to create lasting memories.
Looking ahead, we’re excited to bring our bone broth soups to local grocery stores, allowing fans to recreate Yodelin meals at home. Connecting our restaurants to our communities, whether at the table or at home, is central to our mission, and we’re grateful to everyone who has supported us along the way.
Want to find an OFR near you or learn more about the program? Click HERE!