Ancestral Kitchen: Recent Episodes
Alison Kay & Andrea Huehnerhoff
The Ancestral Kitchen is a twice-monthly podcast hosted by Alison, a European town-dweller and Andrea, living on a newly-created family farm in northwest Washington state. Pull up a chair at the table and join us as we talk about eating, cooking and living with ancient ancestral food wisdom in a modern-world kitchen.
Find us both on Instagram: Andrea: www.instagram.com/farmandhearth Alison: www.instagram.com/ancestral_kitchen
Podcast theme and audio production by Robert Michael Kay, find him at www.robertmichaelkay.com
If we understand the importance of eating nose to tail, preparing bone broth and fermenting our grains, we understand that these ancestral principles for preparing food help our body to benefit more from the food we are eating and to avoid some of the damaging effects of industrial foods.
But are there other areas in our life where industrialized habits, behaviors and products are damaging our bodies and lives and are there ancestral, traditional ways of living we can look back at and try to imitate or recreate in our lives today, for optimal human thriving, longevity and happiness?
Yes, there absolutely are. There are ways of ancestral living that reach beyond the doors of the kitchen that support our habits in the kitchen, and our habits in the kitchen support our life outside. It’s all inextricably interconnected. In this episode we talk about what some of these ancestral aspects of modern life are, and how we have been integrating them and what you can do to bring them into your life today.
We have a further aftershow on our private supporter podcast, Kitchen Table Chats, where we discuss some important habits to cultivate, and we dropped a lot of links and resources in the show notes to support all of what we are discussing today. Rather than push our body to the limits of its tolerance, let's place ourselves in a prime position for thriving and succeeding, and enjoying our life more every day.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
Against the Machine by Paul Kingsnorth
Whoop sleep study (one of many!)
Episode 76: Essential Oils in an Ancestral Kitchen
Episode 37: A Peek into Alison and Rob's Ancestral Lifestyle
Episode 12: Why I Gave Away My iPhone
Decluttering help from Minimal Mom on YouTube
Whoop Podcast (they are on YouTube also)
Simplicity Parenting by Kim John Payne - signs of PTSD in children in heavily programmed lives matching signs of PTSD in children raised in war zones
Born to Run by Christopher McDougall
Whole Body Barefoot: Transitioning Well to Minimal Footwear by Katy Bowman
Move Your DNA by Katy Bowman
Nutritious Movement, Katy's website
Xero Shoes
Many, many styles of barefoot shoes for all ages and styles: Anya's Reviews
e-Ink Screen devices
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
Eggs seem the simplest of foods, right? Why would someone write a book with over 800 egg recipes? We both have this book: "Too Many Eggs", and it has blown our minds with its plethora of recipes, practical tips and fascinating history.
So we were very excited to talk to its author, Mimi Smith Dvorak. In this episode, she shares with us the story of this book. We talk about the crazy lengths she went to when researching and some of our favourite recipes in it. We also talk about the practicalities of eggs, with some really helpful tips on how to work with them including a deep dive into mayonnaise, with her expert tips from having made it over and over again. Along the way, we talk about sustainable food, her incredible historic cookbook collection and much more.
This is a fun episode, and with the book that you can buy in hardback or download free as a PDF from toomanyeggs.com, you'll never look at eggs the same way again.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
Get a copy of "Too Many Eggs" from Mimi's website. You can buy a hardback there, or you can download a PDF copy for free.
You can also, in the US, buy "Too Many Eggs" from our Amazon-free online bookstore. In doing so, you'll be supporting the podcast.
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
Whether it's anticipating busy days between work and school, heavy project days writing or working in the garden or canning, postpartum or surgery recovery period - there are many reasons why having a stocked freezer supplied with ready to go meals and ingredients is an enormous benefit to living an ancestral, locavore style life. For many reasons - financial, ingredient concerns, sourcing concerns, access - many of us are not able to rely on the fallback of quick easy prepared foods from a grocery store or restaurants, and many of us don't have a village around us that can supply emergency meals in time of need, much less meals that would comply with our sometimes complicated or weird dietary requirements.
Building the routine of freezer stacking has been invaluable for our family, and in this episode I hope to share some of the ideas, meals and ingredients that have been helpful for us. Of course I thought of many more as soon as we finished recording, but there is plenty here to work with!
There is a bonus download for this episode available to all listeners, where we included recipe links for many of the foods we are going to discuss. If you are in our supporter community, we look forward to hearing your freezer ideas and contributions in our discussion boards on Discord. Let’s get the ideas flowing and keep those freezers stocked!
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
What we talked about:
- Leah's business, which relies on freezers!
- The free bonus download for this episode
- Why and when freezer meals can play an important role
- Ideas to consider when planning your freezer meals
- All-in-one prepared meals and casseroles
- Sidekicks, or parts of meals that can be paired with more
- Prepped ingredients, meant to be use in a dish
- Containers and storage solutions
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
Ketchikan Sam’s podcast link or go to Ketchikan Sam’s and use code ANCESTRAL26
For more recipe links and our working notes, check the download here
Industrial Sharpie
Non-Gummy Masking Tape (I use for everything in the kitchen)
Souper Cubes
Spaghetti Sauce
Swedish Meatballs
Enchiladas
Mexican Lasagna (not Mexican, and not lasagna)
The Pastured Pork Cookbook
Meals at the Ancestral Hearth Cookbook
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&A.
This episode is packed with information:
We start with troubleshooting bread made with freshly milled flour, including:
- why your bread might not be rising as much
- why you might have experienced your bread pancaking
- and why freshly milled flour breads need more water and how best to transition to that
We then go on to talk about sifting, how to do it, and the nutritional effects.
We talk about storing grain, whether we're personally concerned with the heat that grinding grains at home produces, and then how we store excess flour.
We cover freshly milling gluten-free grains, including a deep dive into oats.
And we talk about all the other things you can use your home mill for, and there are lots of them.
Whether you have a mill or whether you're just thinking about getting a mill, this episode will bring you something new.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
Ancestral Kitchen Podcast Guide to Home Milling
The Grain Flavour Wheel Project
Alison’s article on making stone-ground oatmeal in the mockmill
Mockmill Milling Guide
Bread Lasagna
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
What was the last thing you ate? This is the question we always begin our podcast episodes with. The reason is because we always want to know what the other is fixing and cooking! What’s going on in your kitchen these days? What’s fresh and good? One of our earliest episodes recounts everything in our refrigerators at the moment! That was a lot of fun to record.
Part of what drives this interest in what we are eating is developing the ideas and understanding of what a day in the life of ancestral food looks like in a world where you may be the only person you know who is eating anything like an ancestral or ancestrally inspired diet. A world where once upon a time it would have been the norm to eat this way, but now you are trying to create a life, habits, rolling tasks, completely on your own, and without the benefit of examples from your childhood or the people around you or expert cooks who live nearby and can give suggestions and show you a good way to use up chicken carcasses or how to feed a lot of small children filling food day after day. And another reason why is - there is something intangible we learn when we travel to a place, stay in a home and break bread with someone. It is an intimate communion that tells us something about that person.
For this episode, we decided to track our meals for an entire week so you could see the shape of them - where some were more interesting, some were new and exciting, and others were leftovers, scraps, things we were just trying to use up. An ancestral diet is often made up of the mundane and simple, but exquisite foods. Pure in their sourcing, flavour, freshness but simple in their preparation and humble in their serving.
To create a supporter bonus, I reached out to our supporter community and asked if they were willing to contribute a week of their meals as well, to be published as an accompanying booklet to the episode. The incredible booklet for podcast supporters that accompanies this episode includes at last count 50 pages with about 20 delicious menus, real menus made by families eating ancestral and home prepared meals ranging in size from empty nesters to 7 children in the home, including a special weekend with 12 children to be fed!
There is also an aftershow - we wanted to go over some details from these contributed menus and we were really pushing the limit on podcast length so we continued recording some of those discussions as an aftershow which supporters can find in the podcast feed. Now without further ado, let’s find out what is on the menu in ancestral homes today.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
What we talked about:
- What we ate
- A lovely review from a listener
- Why talk about a week of meals?
- An incredible download for supporters, contributed to by supporters!
- The beauty of the mundane
- Where our concept of mealtimes came from
- Alison's upper-class menu style
- Alison's notes on her menu: low histamine, gluten-free, and more
- Andrea's notes on her menu: winter fare, gluten-free, an outdoor week
- Our week in meals, alternating days
- The most common concerns listeners had about their menus
- Sharing samples from some listener menus
- Supporters can visit the private podcast, Kitchen Table Chats, to see the aftershow for this episode and hear more from the listener menus.
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
- Supporters can download A Treasury of Ancestral Menus, Volume I in the downloads section today!
- The Evolution of Mealtimes
- Why and How to Study Food History - hour long YouTube lecture
- The Little-Known Evolution of Lunch
- The Regency Town House: Mealtimes
- Megan's Ranch Seasoning
- Sending in a menu? Include how many adults/children (and the children's ages!), any special dietary needs, and roughly where you are in the world (country/state or major city if you like), and Firstname/Last initial. Any other details you feel are pertinent such as sourcing, what you grew, special processing info or food prep, is all delightful and adds to much color! Photographs and recipes or instructions are welcomed. We are most interested in the menu you actually ate, not the menu that was planned - it's what actually ends up happening that tells us our story! We cannot guarantee your menu will be used in a future volume, and we are honored to receive it regardless! Volumes may be available for sale in the future and submitting information implies you consent to your material being included. Menus can be sent to info@ancestralkitchen.com.
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
Ancestral Kitchen Podcast is five years old! A birthday that, when we started this adventure in late 2020, we could never have imagined. In this episode we will finally take you inside the podcast. You'll hear what goes on behind mic including plenty of the disasters we've had. We'll share with you three exciting announcements about how you can get more Ancestral Kitchen Podcast in your life, We'll also go over all the ways we can support you (because we've amassed a lot more than just the podcast episodes). We'll talk about what's happened in our own lives in the last five years and finally we'll share a few things we think you'd never guess!
To join the podcast community at the new Fellowship level, or at any of our levels, go here: ancestralkitchenpodcast.com/join
If you are interested in sponsoring an episode of the podcast, go here: ancestralkitchenpodcast.com/sponsoranepisode
To check out our sustainable, ethical merchandise, go here: ancestralkitchenpodcast.com/merch
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
To access the podcast downloads mentioned in the show go to ancestralkitchenpodcast.com/downloads
To access the ancestral kitchen downloads mentioned in the episode, go to:
- The Beginner's Guide to Rye Sourdough Bread
- The Heritage Oat Collection
Alison's 10 Tips to Create & Maintain a Sourdough Starter
The rest of Alison's courses can be found here
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
How do you know if you are ancestral enough, and what really qualifies as "doing the thing"? Is there somebody out there with a list of ancestral things you need to be doing so you can "count" as being truly ancestral, or is it just a moving, non-linear line we are constantly progressing along with our intention and heart oriented the right way? It is this question, the always-haunting subject of imposter syndrome, and others that we are going to talk about today in this delightful interview with one of our podcast supporters and listeners, Jaycie, of Hazy River Homestead & Ranch in Idaho, USA.
Jaycie and Andrea both live off the grid with solar and generator power, and we had fun discussing some of the challenges that come with that lifestyle, as well as some of the benefits! You can see Jaycie's beautiful farm at www.hazyriverhomestead.com. This was a very early-morning call before the crack of dawn and it was a heart-warming, encouraging delight, so grab a hot beverage and let's settle in.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
What we talk about:
- What was the last thing you ate?
- Imposter Syndrome and how to know if you are really doing the thing
- Time investment: Some rewards we only see after layers of foundational years' work
- Eating out of our pantries - how this shapes the way we cook (and the recipes we need!)
- And more!
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
You can find Mason and Jaycie at www.hazyriverhomestead.com
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
Beans, Beans, the magical fruit, the more you eat, the more you absorb valuable minerals and proteins, improve your cardiovascular function and the health of your arterial walls as well as cholesterol and fat absorption, boost your digestion and gut bacteria health, and enjoy an array of bright and colorful foods - but what about that other, turbulent side benefit?
In this explosive episode, we will break down, like an enzyme breaks down an oligosaccharide, the compounds in beans and the processes in your body that can cause the possible noxious side benefits, as well as what ancestral peoples did to deal with this - aside from cracking ancient jokes that never get old. We will discuss in detail a patented process purported to eliminate ALL of the potentially thunderous side-effects using only water, time and heat, and we will additionally talk about herbs that can be cooked or served alongside beans to quell the claps of cheeky applause.
There is a copious amount of additional material that I could only include in the show notes for reasons of being too inappropriate to read on air, and they can be found on our website, ancestralkitchenpodcast.com by clicking the Episodes drop-down. I tested the absolute technology limits with the length of show notes today and ran out of room on our podcast apps, so go and enjoy the mountains of links and additional text I put there for you to enjoy.
In this episode I hope you will find the critical information you need to understand the possible pitfalls of beans and where those pitfalls come from, and leave feeling confident in how to deal with them and enjoy not only beans, but all their benefits - and none of their possible sound effects. Researching this episode left me all the more in awe of the incredible, ancient value beans bring to our diet, and more determined than ever to include them in a variety of meals across the week without what the Bard called any "strange eruptions".
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
Check the show notes for this episode on https://ancestralkitchenpodcast.com/category/podcast/ . Additional show note material doubles the content you see here! On the website you will also see the ancestral jokes alluded to in the episode, as well as the newspaper clippings from the Duke of Windsor's wedding including the advertisement for bile beans!
Corned Beef recipe
How long have humans been eating beans?
The Story of Beans in Mexican Cuisine
Karen Hurd’s research on beans and bile - story starts at about 8 minutes in
London Musem bile beans
Bacteroides thetaiotaomicron utilization of RFO (raffinose family oligosaccharides)
What is Raffinose?
Article about Steve Sando and Rancho Gordo (behind a paywall, but new viewers are allowed an article or two before paying)
Sumerian Jokes
Ancient Anatolian bread
The Rise and Fall of Çatalhöyük: A Neolithic Matriarchy?
Neolithic Site of Çatalhöyük
Did Vikings and ancient Norse peoples eat beans?
When were potatoes introduced to England?
Does epazote reduce gassiness?
Epazote seeds from Mountain Rose Herbs (organic)
Yerba Santa
Fonda san Miguel
What do digestive bitters do?
What does epazote do to beans? “Epazote’s ability to reduce gas production is thought to be due to its carminative properties. Carminatives are ingredients that help to relieve gas and bloating in the digestive system. Epazote’s carminative properties are believed to work by reducing the amount of gas produced by bacteria in the large intestine. This is achieved through the inhibition of the growth of gas-producing bacteria, as well as the reduction of the amount of oligosaccharides that are fermented. As a result, epazote can help to reduce the discomfort and bloating associated with eating beans.”
Other carminative herbs
More carminative herbs
Sources - Garden Treasures (they do not sell online), Rancho Gordo, Hodmedods
Pressure canning book
Soaking beans
WAPF article on soaking beans
Don't use hard water to soak beans
Rancho Gordo recipes on their website
The Best Hummus (it really is! The process is magic)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
What foods will you find in an ancestral pantry in a modern world kitchen? Today we will share some of the foods we store in our pantries to keep our regional, from-scratch meals on the table on a daily basis, as well as talk about modern tools that help us to turn some inexpensive, bulk raw products into value-added products. We will travel back in time to visit ancient and old pantries and look at what people were eating and how they were storing it, and we will also talk about ancient tools, some of which we still use today.
Supporters of the pod can check their private podcast feed for an aftershow where we share some of the foods we used to keep in our pantries “Before” ancestral food; and, everyone can check the show notes here for some of our favorite resources for reading about pantries and food in times past.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
For the photos and descriptions mentioned in the show, see our show notes at www.ancestralkitchenpodcast.com
Ruth Goodman video, “What the Tudors really ate”
Tudor Monastery Farm, BBC/PBS
Food in History, Reay Tannahill
Five Children and It, E. Nesbit
The Diary of a Farmer’s Wife 1796 - 1797, Anne Hughes
Food In England, Dorothy Hartley
Lost Country Life, Dorothy Hartley
The Domestic Revolution, Ruth Goodman
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
Fat is one of the cornerstones of ancestral eating. But getting hold of good saturated fat is not easy and can be eye-wateringly expensive. Making it at home, as Andrea and I do, you can cut your costs incredibly and also feel sure of the provenance and processing.
This episode will talk you through everything you need to know about rendering fat. We'll explain the different types of fats, their names, their properties and how you can use them. We'll then demystify the ways you can render fat in your kitchen, no matter what equipment you have, giving you step-by-step instructions. We'll clarify how you'll know your fat is done, what to do with the leftovers, how to clean up, the many different ways you can store your fat and how to know if it's gone bad.
This episode is peppered with real questions from real ancestral cooks about fat rendering – thank you to every supporter who sent in their query.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
Tallow price online link
Lard price online link
How to render lard in a slow cooker
7 ways to use lard (including a lard crackling spread recipe)
Pane con Ciccioli recipe
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
When Alison and I were starting this podcast, she asked who was on my dream list of people to talk to. I said Tara Couture of Slowdown Farmstead and today that is what happened. In an incredibly long and appropriately slow morning we sat down together to talk for the first time and it was like visiting with an old friend I had waited a very long time to see again. Tara once shared her life on Instagram and I followed her avidly there, listening to her wisdom both practical and philosophical on butchery and growing and shifting, and how in the midst of life we are in death. Taking words from the screen to the printed page, Tara recently wrote a book, Radiance of the Ordinary. Since I had dropped off social media and Tara soon would herself, I was no longer reading her words, so when my copy arrived in the mail it felt like unwrapping a long-awaited, much anticipated letter from a beloved mentor.
In this episode we discussed many things including what does it look like to be living life at a human pace, as a human, in an ever-increasingly inhumane world? Is it even possible or practical to be a human in a world that expects you to be, and treats you as, a machine? Tara and I went through a lot of tea and boza over this long conversation so I invite you to settle in and join in with us, and let's be human together.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
Slowdown Farmstead | Tara | Substack
Radiance of the Ordinary by Tara Couture
Against the Machine by Paul Kingsnorth
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
Humans have been eating porridge (of which the American oatmeal is just one example) for, as you’ll hear, at least 32,000 years (that places it comfortably in the ‘paleo diet’ era!) Listen in to hear us cover just some of the history of this word and the comforting dish associated with it, as well as taking a tour of the many, many ways it is made throughout the world. Then we’ll focus in on oats - sharing surprising ways in which oat porridge has been served and eaten in the United Kingdom. We'll also explain the different types of oats used, the best ways to cook porridge and the myriad ways you can serve it.
If you love a bowl of steaming, creamy oatmeal, get ready to wrap your hands around this enlightening, inspiring episode.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
Millet Polenta
Different Types of Oats and How to Use Each the Traditional Way
Heritage Oat Collection
What is Sowans?
Ollebrod recipe
How to Roll Your Own Oats (and 3 Good Reasons to do It!)
Gerty Milk article
Episode 70: Fermenting Oats
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
Everybody always wants to know - is a nourishing diet an elitist, privileged ideal, inaccessible to people without a huge budget, and only for the super wealthy? In this episode we are going to share five complete meals. Each meal serves a family of five, and each complete meal can be made for about $5USD (£3.71GBP).
Balancing these inexpensive meals against the more expensive meals that can turn up in an ancestral menu is one way you can bring the overall annual food budget down. You can make all five of these menus, combined, for less than it would cost to take your family of five out one time for the cheapest option at McDonald’s - and that’s not even accounting for the life-giving, health-sustaining benefits of your nourishing meals.
Each of these menus has an option for gluten-free and dairy-free, if they aren’t already, and they can also be made ahead, prepped ahead, or even frozen or canned for absolutely speedy preparation. We’ve shared a few books rich in ideas at the end of the episode, and supporters can find our notes for this rather note-heavy episode in a download available at ancestralkitchenpodcast.com.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
What We Cover:
- What we ate
- Review from Heather
- The cost of food today
- Nine ancestral principles for cutting down a food budget
- Happy Meal costs! The expense of eating out and Alison's shock at the cost
- The ideas behind the food: Seasonality, Availability, Fasting or Feasting, Preference and Abundance
- Meals 1 - 5 and cost for each, and each component
- Alison's chicken carcass aside - should we do an entire episode on this!?
- A few inexpensive treats and beverages
- Books chock-full of ideas
- Discord discussion on what we can be growing and raising vs buying and bartering
- INCLUDED Aftershow: The kombucha experiment and extra savings!
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
- Alison's Gluten-Free Millet Sourdough Starter
- Episode 103 – 10 Nourishing Traditions Dishes – Cheaper Than Supermarkets!
- Meals at the Ancestral Hearth Cookbook
- Episode 116 – Leftovers and Scraps in a Frugal Ancestral Kitchen
- Naturally-Fermented Staffordshire Oatcakes Recipes
- Cheesy Pinto Bean Recipe
- Simple Apple Crisp
Extra Recipes
- Pressure-Canned Beans
- One-Pot Pinto Beans and Rice
- Pinto Bean Soup with Greens
- Cream of Corn Soup
- Andrea's Kombucha Recipe
Books
- Make the Bread, Buy the Butter by Jennifer Reese
- Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette
- A Cabin Full of Food by Marie Beausoleil (Amazon link)
- Pressure Canning for Beginners by Angie Schneider
Further Reading
- The Nella Last diaries give an intimate, day-by-day picture into life with war-time and post-war rationing in England
- 84, Charing Cross Road by Helene Hanff; this isn't a book about food, but it gives surprising insight into the depth of the rationing and the effect it had, and how preciously the food was used that could be had
- Looking up Wartime Recipes produces tons of amazing and interesting results for cookbooks and websites! Grandma's Wartime Kitchen, The Homefront Cookbook, and others have intriguing and creative recipes. Similarly, looking of Great Depression books can give a glimpse into many recipes and ways of eating during extremely lean times in the US.
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
Sausages, bacon, crackling – good pork can be heavenly food. But both of us know that, sometimes, in the ancestral food world, pork is viewed as the poorer cousin to grass-fed beef or pastured chicken. That needn't be the case and this episode will put real pork where it deserves to be - at the centre of our plates. We'll give you some fascinating history bites, we'll talk about how the Industrial Revolution changed mainstream pigs, and we will lay out how buying real, pastured, pork is a positive, health-giving and delicious choice for you and those you love. Expect to be inspired by hearing us talk about the many ways we cook the products of the pig, from the nose to the tail.
This episode is accompanied by a fabulous pork cookbook which we've gifted, as a thank you, to all our current supporters. So if you're a supporter do go check your email. The book, with over 25 pork recipes is also available to buy from the podcast's shop, you purchasing a copy will be directly supporting Andrea and I to continue this work. Find it here:
Pastured Pork Cookbook
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
- www.robertmichaelkay.com
- The new oat recipe download
- How to Render Lard in a Slow Cooker
- Pane con Ciccioli (lard crackling bread)
- 7 Ways to Use Lard (& a Lard Crackling Spread Recipe)
- How to Make Lardo (Italian Cured Pig Fat) at Home
- Slovakian Lard Crackling Biscuits from Naomi at almostbananas.net
- Eating to Extinction
- Episode 29 - True Historical Italian Food
- Episode 33 - The Fats We Love, The Fats We Leave
- Episode 38 - Fat Rendering, Traditional Food Gems & Eggs, Eggs, Eggs!
- Episode 49 - Traditional Slovakian Food
- Episode 23 - Traditional Slovakian Pig Butchery
- The roast pork crackling recipe Alison loves
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
Why eat local? What if it isn’t easy? What if the things I want aren't available? What's the point? Alison and I have both considered these questions for ourselves and factored them into decisions that we’ve made about how we live our everyday lives. We didn’t make the changes overnight, and we don’t even suggest people do so. After the many books we have read, the real-life experiences we have had, and guests we have interviewed on the subject of factory farming vs humane peasant farming, we have come to some conclusions about eating local that might surprise you. They might not be the conclusions or the “arguments” you were expecting.
This episode features an aftershow which could possibly be described as a little bit salty, where some spicier opinions came to the fore. It was impossible to include everything we had to say and keep the main episode at a reasonable length of time. If you want to hear this aftershow as well as over 140 other episodes on our more informal, private podcast Kitchen Table Chats, hop over to ancestralkitchenpodcast.com/join and join at companionship or above level. Thank you for your continued support and to all the supporters, reviewers and listeners who made this episode possible.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
What We Covered:
- Simple breakfast, and pheasant in Britain
- A new, free rye resource from Alison
- What countries are our listeners coming from?
- How do they listen?
- See the full list on our podcast website
- Shout out to young listeners
- Why do we eat local?
- Eating like a human - behaving like a human
- What is farm-friendly food
- Is everything we eat local?
- Healthcare spending and food spending
- Money matters
- Our plan to save the world (it might shock you)
- What we can do
- What is our responsibility?
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
- To see the countries where we have AKP listeners, visit www.ancestralkitchenpodcast.com/downloads
- To get Alison’s Beginner’s Guide to Rye Sourdough, pop your details in the sign-up box that’s nestling inside either of these informative blog posts on her site:
https://ancestralkitchen.com/2021/01/04/everyday-wholegrain-sourdough-rye-loaf/
Or
https://ancestralkitchen.com/2025/04/14/how-to-make-sourdough-rye-bread-from-scratch/
Each of the episodes mentioned here includes an entirely packed show notes of further reading and links on that specific topic!
- Episode 46: Sir Patrick Holden
- Episode 116: Leftovers and Scraps in a Frugal Ancestral Kitchen
- Episode 103: 10 Nourishing Traditions Dishes Cheaper Than Supermarkets!
- Episode 102: The Guide to Getting Out of Supermarkets
- Episode 74: 14 Tips for Changing Your Food Habits
- Episode 69: Fake Food v Small Farms
- Episode 66: 50 Ways to Save Money on an Ancestral Diet Part I
- Episode 67: 50 Ways to Save Money Part II
- Episode 50: 20 Small Steps to an Ancestral Kitchen
- Episode 4: The 5 Most Expensive (and Yet the Cheapest) Foods
Suggested Reading
- Leah's Rec: Against the Machine by Paul Kingsnorth (we haven't read this yet, but are reading as a podcast together starting in Jan 2026)
- A Bold Return to Giving a Damn: one farm, six generations, and the future of food by Will Harris
- The Unsettling of America by Wendell Berry
- Jayber Crow by Wendell Berry
- The Art of the Commonplace: The Agrarian Essays of Wendell Berry by Wendell Berry
- Everything I Want to Do Is Illegal: War Stories from the Local Food Front by Joel Salatin
- The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements by Sandor Ellix Katz
- The Joel Salatin book we mentioned a number of times: Holy Cows and Hog Heaven: The Food Buyer’s Guide to Farm Friendly Food by Joel Salatin
His goal [with this book] is to:
• Empower food buyers to pursue positive alternatives to the industrialized food system
• Bring clean food farmers and their patrons into a teamwork relationship
• Marry the best of western technology with the soul of eastern ethics
• Educate food buyers about productions
• Create a food system that enhances nature’s ecology for future generations"
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
Back in episode 117, we gave you 26 nuggets of ancestral wisdom. We’ve got more. Another 24 to be precise. And just because these are in this second episode doesn’t mean they are any less important!
Over the next hour, on opposite sides of the Atlantic, with cups of tea in our hands we'll be channelling our great-grandma wisdom and bringing you some ancestral truths relating to food, creativity, family, health, work and life.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
If you love the show, leave us a 5 reviews on Apple Podcasts:*
- Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening
Resources:
Alison’s original blog post, 50 Things an Ancestral Lifestyle Has Taught Me
Episode 86: Your Stories
Share your stories here
Against the Machine by Paul Kingsnorth
Episode 87: Taking Your Health in Your Own Hands
Episode 56: Preparing Nutrient-Dense Meals From Scratch Every Day
Episode 12: Why I Gave Away My iPhone
Link to supporter extra:
Kitchen Table Chats Podcast Episode 31: Tasting Training with Lizzy Filoramo
Accompanying worksheet
Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share
The podcast has a website here!
Stay in touch with Alison via her newsletter at Ancestral Kitchen
The podcast is on You Tube here
The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay
Khorasan rye, spelt, emmer, millet, quinoa - what do all of these delicious foods have in common? They are considered ancient grains, grasses harking back to a time before industrial development and heavy hybridisation.
You are what you eat eats, and that goes for grains as well as anything else. The nutrients your grains are pulling up out of the soil are the ones you will find in your finished product. Grains are an incredible source of minerals and micronutrients when grown in a regenerative manner.
This is why today I am so excited to introduce you to Grand Teton Ancient Grains! You can find this incredible family business online at www.ancientgrains.com and in this episode I got to sit down with Jade Koyl, the owner of this incredible family farm, and learn more about the way they feed the soil, their crop rotations, grain storage, and how their family uses grains in their everyday diet; as well as why they started growing them in the first place.
Supporters can stick around for a couple minutes in the Aftershow on the private podcast, Kitchen Table Chats, where Jade shared some of the titles he's reading right now and a little more about his family life.
Everybody can check the show notes for both the link to his company's store as well as a link with an amazing wealth of recipes for utilizing ancient grains at https://www.ancientgrains.com/grain-recipes. Now, let's get to the show!
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
What we talked about:
- What did you last eat?
- Farm origin
- Why ancient grains
- Regenerative growing vs conventional
- Cover crops and rotating crops
- How they replenish their soil
- How to increase diversity of grains in the diet
- Working with sourdough
- How different grains behave
- Fresh-milled vs pre-milled
- Storing grains
- How they mill their flours
- What does never hybridised mean
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
- www.ancientgrains.com
- https://www.ancientgrains.com/grain-recipes
- Spelt Sourdough Everyday Cookbook by Alison Kay
- Episode 104 - Baking with Ancient Grains
- Episode 72 - All About Spelt Sourdough
- Episode 81 - Millet: How to use this sustainable, gluten and lectin-free grain
- Episode 41 - Wholegrain Sourdough Rye: Mastering the Basics
- The Ancestral Kitchen Podcast Guide to Milling Your Own Flour (and the Mockmill!)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
In so many of our episodes over the last four years, we have explored how no food we eat is intrinsically ‘bad’. Instead, it’s what we as humans living in a rapidly globalising and industrialising world, have done to that food that causes problems. The topic of today’s episode, cacao, epitomises this. Originally, in its home, central america, cacao beans were revered and used unsweetened as a drink. Our world has taken and transformed them into an unrecognisable sugary commodity that fills the shelves of shops globally. A commodity that can, as Alison personally knows, through at 20, being addicted to the stuff and obese, ruin health.
But as ancestral cooks, we need not be scared. And our guest today knows that better than anyone we’ve ever come across. Marcos Patchett is a self-confessed cacao geek and has written two books on this bean’s wonders, the first of which, The Secret Life of Chocolate is 700 pages of incredible research, of which Alison has devoured every page!
Cacao is an incredibly nutrient-dense food and one that can give us both pleasure and health. Let’s talk about why, and, how, you should be eating chocolate.
Supporters of the podcast, check your private feed for a fascinating discussion on addiction that we just couldn’t squeeze into the main episode.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
What we cover:
- Why we should be eating chocolate
- Health benefits of cacao
- Anti-oxidants and how they work
- Cacao as suncream!
- Discussion on the stimulant effect of cacao, comparing it to the stimulants in coffee and tea and covering the different types of beans
- Wider discussion on habituation and how 'exciting' foods can be part of our life, healthily
- Reductionism in food culture and how cacao, just like every food, is more than the sum of its parts
- How we should be eating chocolate
- How cacao was originally consumed and what happened when it came to Europe
- Alison's experience making atoles
- Ways we can maximise cacao's health benefits in our own lives
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Marcos has written two books on cacao:
The Secret Life of Chocolate (Alison has the hardback but this is also now available more economically as an ebook), and Pharmakakawa.
If you want to buy a copy of them, he is offering podcast listeners a 20% discount. Use the code CHOC20 on the publishers website: https://www.aeonbooks.co.uk
Marcos’ Instagram
Marcos’ herbalist website
Marcos is on You Tube as The Nocturnal Herbalist
Alison's course Bean-to-Bar Chocolate with No Special Equipment mentioned in the recording will guide you through making chocolate at home from the raw bean with equipment you already have in your kitchen
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Ancestral food is not just all livers and bone broth! You not only can find amazing treats and desserts in the ancestral food world, but this is where delicious, comforting goodness was invented. The modern and industrial versions of sweet treats are like looking through a glass Pyrex pan darkly, and when you are introduced to the ancestral food world and the amazing ingredients we have available to us here you can in fact meet the richness and goodness of delicious treats face to face.
In this episode we share some of our favorite treats including a range of baked, custardy, dairy-free, gluten-free, or egg-free treats to keep you going all winter and into the spring. And the question I know which is burning in all of our hearts, is chocolate part of an ancestral lifestyle, can it be part of an ancestral life? Find out in this episode.
We also included a few of our favorite hot beverages - on a cold rainy day there is nothing better than wrapping your fingers around a hot steaming mug of something delicious and nestling in with a good book for a long afternoon … and then of course you gotta get up and put on your overalls and your hat and go back out into the rain and do the evening chores but that's ok, you've got something delicious to come back inside to!
For supporters of the podcast there is an additional download with a couple extra recipes for you (thank you for keeping us on the air!), and for everybody listening be sure to check the show notes, we linked the heck outta this one. Let us know if there are other sweet treats we should have mentioned or that you love!
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
What we talked about and resource links:
- Tinaktak (Primal, Whole 30, Paleo, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Soy-Free)
- Bonus download for supporters www.ancestralkitchenpodcast.com/downloads
- The principle of ingredients
- Valerie MacBean, Coconut Cookery
- Nourishing Traditions by Sally Fallon and Mary Enig
- Ancestral Cookies
- Wholegrain Einkorn Chocolate Chip Cookies
- Jumbo Chewy Sourdough Oatmeal Cookies from our cookbook
- Meals at the Ancestral Hearth
- Comfort Foods episode
- Annual Christmas Hamper for supporters
- Rushbearer's Gingerbread
- The Prelude, by Wordsworth
- Tapioca Pudding
- Creme Brulee/Custard
- Spelt Sourdough Carrot Cake
- Bean to Bar Chocolate (subscriber's to Alison's newsletter get 15% off! www.ancestralkitchen.com to subscribe)
- The Secret Life of Chocolate episode
- GAPS Apple Crisp (gf, df) I said in the episode there was no recipe but I typed one up!
- Rachael's Bone Broth Hot Chocolate and linked in Plan to Eat
- Best Cheesecake Ever
- Ricotta with Honey or Berries
- Creamy Maple Eggnog (Andrea's long-lost prodigal recipe)
- Creamy Raw Eggnog
- Sweet Cheese Topping from Nourishing Traditions, page 541
- Raspberry Panna Cotta - can be made with coconut milk
- Raj's Chai
- Everyday Luxuries episode
- Honorable Mentions that didn't make the main feed:
- MUFFINS - but make it ancestral. Yoghurt, kefir, sourdough, fruit, scrambled eggs, meat, dried fruit, crumble topping, granola topping, butter, spelt, einkorn, etc. Move slowly when making changes to family favorites, and manage expectations.
- Sandy Debris Chocolate Chunk (what a terrible name) on my old blog With some kinda hilarious and nostalgic (for me) photos
- Kathie’s Lavender Hot Toddy
- My old favorite Paleo/GF Brownies
- Coconut Truffles - kinda like an almond candy bar (is that a thing in the UK?). Lots of ways to make variations.
- Anita’s Desserts - all SO good
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
As you know, if you’ve been cooking ancestrally for any length of time, the ancestral mindset does not stay in the kitchen! Some of us come to this as part of a health journey, already thinking about our life as a whole…others of us start with food and find the wisdom of our ancestors seeping into the rest of our lives. There are things we just can’t not see any more, things we feel are wrong; things we know are right.
We have, together, been living this lifestyle for over 25 years. And we were both on health journeys long before then. Our lives, not just our kitchens, have transformed.
In this episode you’ll hear 26 nuggets of wisdom. They are things we’ve learned, often the hard way, and things we have to remind ourselves of again and again as we step forward. Join us, and our community of listeners, as we share some truth.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
The Fermentation Summit 2025 is a free, online gathering of top fermentation experts sharing their wisdom, recipes, and techniques—from sauerkraut and kimchi to miso, kefir, kombucha, and beyond. Whether you’re a curious beginner or a seasoned fermenter, this 3-day virtual summit offers practical, science-backed guidance and hands-on inspiration to help you master the microbial magic at home.
Name: Fermentation Summit 2025
Dates: October 21-23, 2025
Location: Online (Free Virtual Event)
Host: Holly Howe of MakeSauerkraut
https://ancestralkitchenpodcast.com/hollysummit
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
50 Things an Ancestral Lifestyle has Taught Me
The Myth of Olive Oil Use in Italy
Episode 66 - 50 Ways to Save Money on an Ancestral Diet – Part 1
Episode 67 - 50 Ways to Save Money on an Ancestral Diet – Part 2
50 Ways to Save Money on an Ancestral Diet PDF Download
Episode 50 – 20 Small Steps to an Ancestral Kitchen
Download the 20 Small Steps ebooklet for free by joining our newsletter!
Episode 29 - True Historical Italian Food with Karima Moyer Nocchi, Author of Chewing the Fat
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Leftovers again? Oh good, I can’t wait! I love it when half the work is already done. In this episode we talked about leftovers as well as scraps and items that are often discarded in home kitchens. Let’s maximize those precious food dollars and make the meal stretch as far as possible! We went a little bit crazy sharing about all the ways we love using the trash items in our kitchen - including some of the actual trash. We asked our supporters in Discord for their ideas on using commonly wasted food items and oh boy they delivered! I could barely cram it all into this episode. Supporters of the podcast, check the downloads section of the podcast website. I dumped all my notes into a PDF and shared it there so you can hang it up inside your kitchen cupboard as reminders of how to frugally, efficiently and deliciously wring every penny out of that purchase! This episode got me hoping for some dry bread, a gallon of scrap whey, and a jar of bland egg whites! What could be more delicious!?
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
The Fermentation Summit 2025 is a free, online gathering of top fermentation experts sharing their wisdom, recipes, and techniques—from sauerkraut and kimchi to miso, kefir, kombucha, and beyond. Whether you're a curious beginner or a seasoned fermenter, this 3-day virtual summit offers practical, science-backed guidance and hands-on inspiration to help you master the microbial magic at home.
Name: Fermentation Summit 2025
Dates: October 21-23, 2025
Location: Online (Free Virtual Event)
Host: Holly Howe of MakeSauerkraut
http://ancestralkitchenpodcast.com/hollysummit
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
What we cover:
- The Fermentation Summit 2025
- Using the Bokashi for "useless" scraps and making compost tea
- How to use a wide range of kitchen scraps that we sometimes end up with an abundance of! Scraps include but are not limited to ...
- Leftover and stale bread
- Egg whites
- Tibicos and Milk Kefir grains
- Leftover porridge
- Eggshells
- Extra milled flour
- Fruit scraps from fermenting
- Berry seeds
- Whey - LOADS and loads of ideas for WHEY! How to ever have enough whey to use all these ideas!?
- And SO much more! There will be nothing left for the chickens by the time you finish this episode!
Supporters - find the podcast notes as a download at www.ancestralkitchenpodcast.com/downloads
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Alison's kvass
Bread Lasagna
The Nourishing Traditions Read-Along
Browse Our Bookshop
Nourishing Traditions for Children
A Cabin Full of Food
An Everlasting Meal
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
When life is overwhelming or busy, or I don’t know what to cook - What are a few simple meals I can have in my back pocket? As a person new to ancestral cooking, how do I know if my easy meal is ancestral or not? Can I still use my old cookbooks? In this episode, we will share four favorite easy, go-to meals that our families love. You will see how each of these meals evolve with the seasons for us, and we will share some of our best tips for making your favorite dishes ancestral. As a thank you for bringing these episodes to the public, we also have a special document for our paid podcast supporters at the 2nd tier on up with these four recipes written down. You’ll find this document by logging in to www.ancestralkitchenpodcast.com and going to the downloads section. If you want to support the podcast and grab this download as well as many others, visit our website or check the show notes. And now, on with the show.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Podcast supporter bonus: Four Easy Meals at www.ancestralkitchenpodcast.com
Episode 91 – 7 Meals in 1 Day!
Episode 56 – Preparing Nutrient-Dense Meals from Scratch Every Day
Our cookbook, Meals at the Ancestral Hearth, and Alison’s Spelt Cookbook, in our shop
Episode 83 – Meal Planning and Ancestral Food Rhythms with Rebecca Zipp
Episode 6 – Six Books We Love!
Episode 84: How to Get More (& Tastier!) Liver into Your Diet
Episode 100: What Is Ancestral Eating
Episode 50 – 20 Small Steps to an Ancestral Kitchen
Download 20 Small Steps by clicking on the link at the top of any page on ancestralkitchenpodcast.com
Monastery soup book in bookstore
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Every month we record an entire extra podcast episode which goes up on our private podcast feed, Kitchen Table Chats, for our supporters to enjoy as a benefit of their financial support. In these episodes we chat about what is happening in our kitchens, big revelations or things we are studying or writing about, as well as answer questions sent in by our supporters.
Today we are sharing with you an episode that launched on the private podcast feed in March, and we answered a number of interesting questions from listeners including a very sticky one we frequently have been asked, and had to deal with in very personal ways before - what to do when people are critical or downright rude to you about the ways you choose to eat, or make snide remarks about ancestral or non-industrial foods. We also talked about the idea of finishing everything on your plate, and whether either of us subscribes to that idea. In addition we talked about the Nourishing Traditions read-along, which is open to everyone and can be found in the show notes!
To become a paid supporter of our podcast and enjoy more of these kinds of informal chats as well as many other lovely benefits, visit ancestralkitchenpodcast.com or just peek at the show notes.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
What we cover:
Cooking Liver Nourishing Traditions read along happening this year (and you can hear more on the KTC live from February!)
Alison's anti anti-nutrient hummus
Do you eat everything on your plate? Do you under-serve and go back for more?
Over-eating in humans v. animals
How do you handle nay-sayers? How do you stand your ground when people attack your lifestyle and say it's crazy/wrong?
What we ate at the UK supporter meet up!!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
The Nourishing Traditions read along
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Today, we're bringing you an episode of the podcast that originally went out in 2022. It's about fermenting, but fermenting with a twist – fermenting your kitchen waste to make microbe-rich compost that, as we know from personal experience, will transform the plants you grow.
This fermentation process, called bokashi, can be done in the house, it has no smell and neither does it attract flies. You'll get both compost and compost tea to use inside and outside the home.
In this episode, we'll detail how bokashi works, talk about the bacterial inoculant that is used to ferment the food waste so efficiently, and then we will actually interview the US and Canada supplier that makes the two-bucket system that we both use.
In the US & Canada, check out the bokashi system here and use code AKP for 10% off.
In the UK, Wiggly Wigglers have a 10% discount for our listeners. Click here and when you checkout the discount will be automatically applied.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What plant was allegedly first discovered in Ethiopia by a goat, boasts an almost 270billion USD market worldwide, has almost 10,000 shops dedicated to it in the UK and over 35,000 in the US, and you very likely may have partaken of some time already today? That’s right, the elixir of which Benjamin Franklin, the American statesman, author and inventor wrote, “Among the numerous luxuries of the table…coffee may be considered as one of the most valuable. It excites cheerfulness without intoxication; and the pleasing flow of spirits which it occasions…is never followed by sadness, languor or debility.” In this episode, return guest Rob, Alison’s husband, shares with us some of the history and processing of coffee. Types of coffee plants even before the roasting process, sourcing and of course, favorite brewing methods. Top up your cup of bean juice and maybe add a little raw cream, and let’s get rolling.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Join as a supporter
Opening quote from About Coffee
Rob had a great experience getting coffee direct from here
Great link for varieties of coffee
Why coffee prices are rising
Episode 96: Cooking Ancestrally Through the Winter
Episode 63: Everyday Luxuries
Episode 12: Why I Gave Away My iPhone
Episode 59: Rob and Alison's Experience with GAPS
Episode 87: Taking Your Health in Your Own Hands
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Hands down the question we receive the most is:
How do you have enough time to cook this way?
Children, work, families, friends, community commitments, earning money, doing life's admin. It all adds up, and before we realise the time we need and want in the kitchen has just disappeared.
If you have ever thought, I just don't have enough time to do this, the next 90 minutes will help you.
Even though we'd love to, we cannot promise to double your kitchen time. What we will do is share practical, real-life strategies that we both use to prioritise the time we spend on food and pass on the many ways we, over our shared 30 years of cooking ancestrally, have learnt in order to efficiently and effectively get what we need to and want to get done in our beloved kitchens.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Alison's article 'Routines in my Ancestral Kitchen'
Our episode (number 91) 7 Meals in 1 Day
The recipe ebook, 7 Meals in 1 Day, is available for supporters here
Megan’s garlic powder and ranch seasoning
Andrea’s freezer casseroles:
Layered “Enchiladas”
Lasagna
Swedish Meatballs
Where Andrea gets her salmon and halibut - Ketchikan Sam’s, Sam and Leah’s fish business (they are podcast supporters as well!) - opening Summer 2025 for shipment!
Why I Gave Away My iPhone (episode 12)
10 Nourishing Traditions Dishes Cheaper Than Supermarket (episode 103)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Traveling and vacation is so much fun until you get the bill for all the meals you ate out, and you get a tummy ache for all those weird ingredients your body just didn’t like. If you have allergies and food sensitivities it’s even more difficult, finding somewhere safe to eat is just about impossible. We have both found that when we travel we just do better if we bring a lot of our own food with us. In this episode we are going to talk about our best tips for preparing, what kinds of food we bring, how to pack tools and what tools to bring, how to keep food cold on the trip, and just some of the things we have learned traveling over the years - traveling with kids, and with food and with special diet considerations. This episode is a really fun one for getting ready for big trips, but also great for just thinking about going out and about for the day, if you're looking for things and ideas for taking picnics on the go just for an afternoon.
We also included seven tips from Bob Jordan, Andrea’s dad, who does catastrophic damage restoration in homes for water, fire and mold. He has some great tips for travelers to set you on your way and ensure you come home to a safe and happy home. Those tips are available for download for all listeners at ancestralkitchenpodcast.com/downloads. For supporters of the podcast there is an additional download as well; you will get Andrea’s menu from her most recent week-long trip, with 6 family members. Thanks for listening!
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Traveler’s Tips downloads from Bob Jordan
The Mitigation Handbook by Bob Jordan
Sign up for Plan to Eat - get a free trial period and a discount using the podcast link!
Backcountry Scones from Wilderness Ranger Cookbook
Oatmeal Breakfast Bars
Sandwich Bread, Bun Bread
Pressure-Canned Beans
I saved our dishes packing list in a Plan to Eat item that I can add to/adjust over time - so when I go to pack for another trip, the list is already there for me!
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What pan should I use to bake my bread? Metal, ceramic, glass, dutch oven…there are so many out there. What are the differences? What about non-stick? What temperatures can I use for each one? How can I stop my dough from sticking? How can I work out how much dough my pan will take? And what about pizza? How can I make the best one at home?
These questions, and many more, are answered in today’s episode with expert wholegrain sourdough baker and dear friend of the podcast, Elly from Elly’s Everyday. Prepare for over an hour of beautiful sourdough bread geekery that will enhance your baking, however you do it.
And if you want more, Elly kindly stayed on to record an aftershow where we answered supporter questions including how to create the best crust, talked even more about loaves that stick and shared tips on getting pizza to rise. If you’d like that, come and join us as a supporter at The Kitchen Table.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
What we cover:
- Different pan options you have for baking bread, focusing on wholegrain sourdough.
- Aluminium, steel, ceramic, glass, cast iron and silicone pans - the pros and cons of each.
- What’s unique to each type, what you have to watch out for/be careful with.
- Tips for using each type, including preparation, temperatures and baking.
- Sizing, including how to make a dough that will fit your pan...whatever its size.
- How to stop your bread sticking.
- Getting a good crust.
- Pullman pans - why they're special and how/why we use them.
- What we choose to bake with and why.
- Options for baking pizza and what both of us use.
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Ellys Wholegrain Sourdough You Tube channel
Elly's Soap-Making You Tube channel
Elly’s website
Elly’s video: My favourite pans for wholegrain sourdough
Elly’s video: Make sourdough bread recipes that fit your pan perfectly
Elly’s video: These pans taught me so much 100% whole wheat sourdough pullman pan loaf
Elly’s 6 year old video on various baking setup options (oldie but a goodie)
Alison’s video: How to tent a loaf with aluminium foil (really useful if you don’t have another pair of hands to help you)
Get Alison’s Emile Henry pan whilst supporting the podcast (without paying any more)
Get Alison’s Emile Henry pizza stone whilst supporting the podcast (without paying any more)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
We have some exciting news!
We are pleased to announce that we’ve left the Patreon platform behind and are now hosting our membership system on our website.
None of the benefits or support that the community, that we’re now calling The Kitchen Table, provides are changing. All this move means is that, instead of us paying Patreon (and you potentially lining Apple’s pocket) all the money that you pledge comes straight to our team.
In order to celebrate this milestone, we’re offering 20% off annual memberships at every level.
We’d love to welcome you to our community in June. Go to https://ancestralkitchenpodcast.com/join and use the code June20 at checkout.
George Orwell writes, “If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points. This is curious, not only because tea is one of the mainstays of civilization … but because the best manner of making it is the subject of violent disputes.” In this episode I got to sit down with Meagan Francis, a supporter and friend of Ancestral Kitchen and veteran podcaster herself. She is the host of The Kettle with Meagan Francis, which is a lovely podcast, and author of “The Last Parenting Book You’ll Ever Read” which just came out this spring. Meagan also owns a tea and variety shop and in this episode she shared with me some surprising and interesting tidbits on the history of tea and how it was introduced to Western civilization, some of the finer points of sourcing and brewing, where some of our familiar tea traditions came from and what High Tea really means.
We had so much to talk about that we overflowed into an Aftershow which will be available on Kitchen Table Chats, our private podcast of bonus episodes for podcast supporters. As a thank you to our podcast supporters for keeping us on the air, Alison also created a new recipe for Spelt Buttermilk and Honey Scones, which is available where supporters can log in to the podcast downloads section of our website. Sorry Orwell, no violent disputes broke out today, but I learned a lot. Pour yourself a hot cup of brew - whether you’re doing the dishes or just gazing across the lonely windswept moors as you listen - and let’s get into it.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
What we cover:
- Meagan's new book!
- Alison's Sourdough Starter course (with code for FREE purchase)
- A brief history of tea and how it came to the Western world
- What is the difference between black, green, oolong, white tea and more
- What about herbal tea?
- What about local, free-trade and organic concerns for tea?
- The truth about tea bags (and the surprising history!)
- Best ways to prepare tea at home?
- Steeping and straining tea
In the aftershow available on the private podcast feed for podcast supporters, Meagan and Andrea chatted further about tea and tradition, discussing Orwell's Essay about A Nice Cup of Tea, caffeinated and decaffeinated tea and how to brew a low-caff cup at home without chemicals, why Americans are challenged by traditions and more.
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Meagan's Website
Meagan's Shop and Tea Tips
Meagan's Podcast, The Kettle with Meagan Francis
Meagan's new book, The Last Parenting Book You'll Ever Read
Link to Alison’s course 10 Tips for Creating & Maintaining a Sourdough Starter - Use code STARTER100 to get the course for FREE!
Too Many Eggs by Mimi Dvorak-Smith
Free PDF of the book
Infused: Adventures in Tea, by Henrietta Lovell
The Tea Cyclopedia: All You Ever Wanted to Know about the World's Favorite Drink, by Keith Souter
Where Meagan got her Camellia sinensis tree
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Bone broth, sauerkraut, milk kefir – fundamentals of an ancestral diet and foods that we know do us good.
So what do you do if actually they're making you ill?
Histamine is a word that most of us have heard of and, thanks to the proliferation of health news, were also probably aware of histamine intolerance.
In this episode we will deal head-on with histamine and how it interacts with an ancestral diet. We'll explain what histamine is and the problems it can cause. We'll explore which staple ancestral foods are high in histamine and discuss alternatives that we can turn to if histamine is an issue for us.
Alison will share her own journey, eating low histamine for much of last year and, most importantly, we'll talk about how is possible to heal from histamine issues whilst continuing to eat traditionally.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
What we cover:
- Explaining histamine
- Exploring why we can have problems with it
- Histamine-containing food groups
- Histamine and an ancestral diet
- Histamine and fermented foods
- What traditional nutrient-dense foods can you eat on a low histamine diet?
- DAO food sources and supplementation
- How do we heal from a histamine intolerance?
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Kirsten Shockey’s post on ferments and histamine
Am I Menstrual? Episode interviewing Michelle Shapiro 1
Am I Menstrual? Episode interviewing Michelle Shapiro 2
Grass-Fed Beef Kidney (a great source of DAO) in One Earth Health online store. Get 15% off your first order and 5% off subsequent orders
Comprehensive histamine-containing food list
Lower histamine probiotics Alison talked about: Smidge Sensitive Probiotic
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
It’s almost May, the month which the early medieval Anglo-Saxons called thrymilce, because according to the Venerable St Bede, “in that month cattle were milked three times a day.” We don’t know if you’re milking your cow three times a day, but ‘tis the season for lots of fresh and available milk. What to do with all that milk? - and if you don’t have a cow, what to do if you have access to raw milk and want to make staple value-added dairy products in your home, like cottage cheese, sour cream and yoghurt?
The dairy products in this episode are all delicious, high-value, low failure-risk, and don’t require expensive equipment, multiple gallons of milk or a cheese cave. Almost all the recipes can be made with a low-heat, vat-pasteurized milk, as well as with a raw milk. We’ve linked every recipe we talk about (and more!) in the show notes, and as an extra “thank you” for keeping us on the air we have created a PDF in the downloads section for podcast supporters at the $12 and above levels, with all these links and some additional recipes as well. Take a seat on the milking stool, get a glass of fresh warm milce, and let’s talk home dairy.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Podcast shop
Alison’s shop
(Shop either one - Alison’s has a more complete list!)
realmilk.com
WAPF.org
eatwild.com
Crowdfarming link mentioned by Alison (you’ll get a 10 euro credit)
Alison’s 10 Tips for Creating and Maintaining a Sourdough Starter course - $5 course but FREE with code STARTER100 (a VERY well written and well loved course!)
Other Episodes:
53 Raw Milk: Our Ancestral Heritage
68 Naturally Fermented Dairy in the Home with Robyn Jackson
102 The Guide to Getting Out of Supermarkets
13 The Secret Life of Chocolate
60 What Fermented Drinks Can I Make?
Books and Resources:
Top Pick: The Art of Natural Cheesemaking by David Asher
Milk Cow Kitchen by MaryJane Butters
The Home Creamery by Kathy Farrell-Kingsley
MaryJane Butters: her story
WalcoRen, natural rennet supplier in Canada
Available from New England Cheesemaking Co
Robyn Jackson
Recipes:
These all link you to Andrea's Plan to Eat app recipes, which is an app used for managing recipes and planning meals. You can view recipes in Plan to Eat without having a membership! Note that if the recipe belongs to another creator, while you are browsing recipes the Plan to Eat app will re-direct you to that creator’s website for the recipe instructions.
If you join Plan to Eat using our podcast link, we get a little credit from them! Thank you so much for that!
plantoeat.com/ref/akp
If you have a Plan to Eat membership, you can scroll Andrea's saved recipes and add them to your own recipe files in the app, and add to your calendar and meal plan.
You can also view her Home Dairy collection in Plan to Eat, to see other simple and regional cheeses they enjoy making at home.
My Favorite Cream Cheese (Farmer’s Cheese that is HALF cream)
Cottage Cheese
Milk Kefir
Messmor
Quark
Ricotta
Schmierkase
Yoghurt - started from prepared yoghurt, not a powdered culture
Grandmother Bread
Extras:
Ice Cream Cake from Anita
Lacto-Fermented Ranch Dressing
Just for you, Leah! Egg Yolk Smoothie
PB&J Smoothie
Tapioca Pudding
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Combining gluten-free eating with ancestral eating need not be daunting. Today I talk with Rebecca Zipp, a beloved podcast guest and supporter. She's been gluten-free for the last 16 years – bringing her husband and her children along with her. In addition, for most of last year I ate gluten-free. Between the two of us we've a lot to talk about!
In this episode, we cover:
- Why Rebecca went gluten-free and the impact it's had on her.
- Examples of gluten-free breakfasts lunches and dinners.
- The mass of gluten-free carbohydrate options, and how we use them
- The basics of gluten-free breadmaking
...and Rebecca finishes the episode giving words of wisdom from her 16 years of gluten-free eating.
And remember, gluten doesn't necessarily have to be an all or nothing: making one of your meals a day gluten-free or several days a week gluten-free or going gluten-free for a short space of time can make a big difference to digestion. So even if you don't have to avoid gluten all the time the things we talk about in this episode will help lighten, change up and inspire your kitchen.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Rebecca’s monthly meal plans
Rebecca’s Teaching Cooking with Nourishing Traditions
Alison’s Millet and Sorghum bread recipe
Alison’s How to make a Gluten-Free Soudough Starter
Alison's Traditional Oatcakes recipe
Alison's Sourdough Oatcakes recipe
Alison's Fermented Oat Bake recipe
Alison's Millet Polenta video
Alison's Millet Polenta Bread video
Rebecca's first episode is #83 - Meal Planning and Ancestral Food Rhythms. It has a two recipe download for supporters that can be accessed via our website: Sausage & Potato Casserole and Baked Apple Oatmeal
The millet episode is #81 – Millet: How to Use this Sustainable, Gluten & Lectin-Free Grain
Rebecca uses this website: https://nourishingmeals.com
Rebecca's favourite Blender Oat Pancake recipe
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What are some traditional foods we can eat for breakfast, and do we have examples of ancestral breakfasts in history? In this episode Alison and I got together to talk about what we eat to start the day. We included a variety of “types” of breakfasts. First, we start out with fast breakfasts, things you can make very quickly. Whether you’re going to school, you have kids going to school, or you homeschool - there’s not a lot of time in the morning typically to linger over a long breakfast. We then included some longer prep but hands-off breakfasts. Things you could make if you were getting up early; you could start it simmering or baking and then head off to chores and come back to a finished breakfast. Next, we covered some portable breakfasts. These are things you could take in the train, in the car, I guess in your carriage, and get out doing chores or heading into town.
We have a lot of delicious breakfasts here and went way over the number of breakfasts I intended! We got some really delicious ones for you! I am looking forward to hearing your feedback. For supporters of the podcast, I put all my notes including all the breakfasts Alison and I discussed here in the download section for podcast supporters. The resources for everybody listening to this episode are awesome, there are a ton of recipes linked in the show notes, so go down and grab those links so you can make all these delicious meals for your family!
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Overnight Porridge (Lacto-Fermented Oats)
Alison’s Fermented Oat Casserole
Alison’s Newsletter
Sign up for Alison's Newsletter and download her 30-page book on Ancient Grains for FREE!
Alison’s Sourdough Oat Cakes
Traditional Scottish Oatcakes
Dutch Baby
Simple Strata (Breakfast Casserole)
Einkorn Breakfast Muffins
Quiche
Shakshouka
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Download the free, 30-page guide Baking with Ancient Grains here
Alison has just released a free 30-page guide to baking with ancient grains and this companion podcast episode will give you everything you need to know to bring the world of ancient grain baking into your own kitchen.
We'll define an ancient grain, we'll talk about why they're different to modern wheat and how that change happened, Alison will share why she believes ancient grains are so important in our modern world and then talk about how you can bring them into your own baking.
We'll give examples of gluten and gluten-free ancient grains and explain how you can bake with them. We'll also talk through the five delicious ancient grain recipes that are in Alison's free guide which you can get by navigating to https://ancestralkitchen.com/ancientgrains
I addition to all of this, there is also an after show for supporters the podcast where we answer a listener question about when to soak, sprout and ferment your grains and what the differences are between the three options.
Let's dive in...
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Free, 30-page ebook Baking with Ancient Grains
The Ancestral Kitchen Podcast Guide to Milling Your Own Flour
Spelt Cookbook
Alison’s Rye Course with 10% off automatically applied
Episode 41 - Wholegrain Sourdough Rye Bread
Episode 72 - All About Spelt Sourdough
Episode 82 - Home Milling Flour for the Best Bread!
The Man Who Tried to Feed the World (PBS documentary on Noman Borlaug, originator of The Green Revolution)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
The cost of eating an ancestral, nourishing diet, vs the cost of eating a conventional, supermarket diet: people are already stretched to the limit on their grocery budgets, so how can we ask them to spend even more on buying more nutritious or local food? Even if it’s important to them, what if the dollars literally do not exist? How are we to eat? These were the questions burning in my mind when I sat down with the Nourishing Traditions cookbook to make a list of ten easy, favorite recipes. I wanted to see how much more expensive they were to make at home with organic ingredients vs buying the cheapest factory version available, to help people figure out how they could accommodate them into their budget, but what I found astonished me. I was not prepared for the fact that almost every single recipe I calculated was actually cheaper to make with local or small-farm, grass-fed, ancestral, organic ingredients. I couldn’t put this episode together fast enough, I was so excited to share it with you!
I got rather overambitious and included a total of 20 recipes, five of which are great examples of the local version costing slightly more, and they did not all fit in this episode, so Alison and I recorded an aftershow which is available on our private podcast, Kitchen Table Chats, which is included in the Companionship level of support. Thank you for supporting the podcast and our work! I also dropped all my notes, including my tedious calculations of ingredients, into a document and uploaded it for supporters to download. This document has the titles and page numbers and price breakdown for almost every recipe. Without further ado, let’s get into the episode now.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by a community of ancestral cooks around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Food Research Survey
Nourishing Traditions cookbook in the US
Nourishing Traditions cookbook in the UK
Azure Standard in the US
Healthcare Stats in the US
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
How, when you’ve got limited money, no spare time and family who are used to eating what they eat…
How when you can’t find alternatives, don’t have the room to grow it yourself and don’t have the headspace…
How do you get out of supermarkets?
In this, our Guide to Getting Out of Supermarkets episode, we’ll give you a stack of practical ideas (from us and from our supporters) that'll change things up.
You’ll leave inspired, tooled-up and as ready as we can ever help you be to have your home turn its back on our industrial food system and say hello to sane, local supplies; food as it is meant to be.
And, as requested by supporters, we kept the recording running and talked about the other place most of us want to get away from, but find incredibly hard: Amazon. This extra recording will be going up on our private podcast feed for supporters of the show.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Sir Patrick Holden quotes about industrial milk/Tesco are from here
Plastic stats
Episode 66 - 50 Ways to Save Money on an Ancestral Diet Part 1
Episode 67 - 50 Ways to Save Money on an Ancestral Diet Part 2
Eat Wild
A Campaign for Real Milk
Episode 9 - Quitting Supermarkets
Episode 46 - Sir Patrick Holden Interview
Episode 61 - Organic Small Scale Dairy interview with Rebecca Holden
Shopping online:
US: Azure
Thrive Market
Young Living
UK: Gilchesters
UK: Crowd Farming
UK: Suma
UK: Hodmedods
UK: Ethical Superstore
Mentioned - Fatworks.com (we haven’t researched this ourselves but reputable shoppers have recommended)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
How does one prepare for times of illness? Having supplies on hand, such as home remedies, some handy rubrics and rules of thumb in your back pocket, and healing foods prepared and set aside for such a time, are steps the wise person takes to avoid being caught off guard and unprepared. In this episode, Alison and Andrea will talk about some favorite tools and remedies they keep on hand, as well as procedures they use, in times of illness. This episode is not medical advice. Your personal health is between you and your Maker.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
bewellclinic.net
Supporting the Body Before, During, and After Illness
Be Well: How to Properly Caramelize Onions - How to Properly Caramelize Onions
Be Well: The Best Offense is a Good Defense (Part 1)
Be Well: Bacon-Wrapped Liver
Shared from Alison: How to Prevent & Treat Colds and Flu from Huberman Labs
Shared from Alison: Using Light to Optimize Health from Huberman Labs
Recipe for Swedish Meatballs
Recipe for St Lucia Day Buns
Otoscope
Stethoscope
Blood Pressure Cuff
Oximeter
Glucose Meter
Glucose Strips
Wim Hof for breathing and ice bathing
Andrea's Young Living referral link for essential oils
Episode 88: Growing, Storing and Using Garlic
Episode 76: Essential Oils in an Ancestral Kitchen
Bach Flower Remedies
Episode 64: Better Broths & Healing Tonics
Better Broths & Healing Tonics book
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What is ancestral eating?
After three years of recording podcast episodes, we thought it was about time we tackled this topic head-on. Because, although the word ancestral has become much more mainstream since we started, there is still much confusion about eating and living this way.
In this episode you will first hear us talk about what ancestral eating isn’t (including how it is different from eating carnivore or paleo) before we get onto defining what ancestral eating is. We will explain that it is not prescriptive, it's a philosophy and we will share what it means, practically, in the kitchen.
We both eat ancestrally, but our individual diets and kitchens look different we will outline that for you before talking about Who's Who in the ancestral eating world and giving you accessible and fun ways to move forward in your own ancestral kitchens.
Episode 100 is a huge milestone for us two ladies who love cooking and eating this way – please do share this episode and our podcast with anyone who you think would benefit from what we are up to.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- What ancestral eating isn't
- Is ancestral eating anti-feminist?
- Ancestral eating as a philosophy
- The tenets of ancestral eating
- A discussion on what 'natural' food for an animal is
- How Andrea and Alison's diet differs...and yet both are eating ancestrally
- Figureheads in the ancestral eating world
- How to get started/move forwards
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Alison's article: What Does Eating Ancestrally Mean?
Alison's article: What Ancestral Eating Isn't
Alison's article: Does Ancestral Eating Romanticise the Past
20 Small Steps to an Ancestral Kitchen episode
20 Small Steps to an Ancestral Kitchen free download
The Ancestral Kitchen Challenge episode
The Ancestral Kitchen Challenge free download
Our cookbook Meals at the Ancestral Hearth
Our Nourishing Traditions Episodes:
Our Favourite Nourishing Traditions Recipes
Nourishing Traditions: THE Ancestral Cookbook
The Fats We Love, The Fats We Leave to hear all about Crisco
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Ask us anything, we said! Grill us like a cheese sandwich! And you did! Our podcast supporters sent in questions for Alison and I to answer for this final episode of 2024 and we had a lot of fun answering them. Some of them were crazy! Some would take an entire podcast episode to answer thoroughly, and they were all really fun - like, "What are some non-ancestral things you do, or ancestral things you don't plan to ever do?" Or, "Tell us about Alison's past life!" Alison and I also came with some questions for each other, and we did not tell each other in advance what they would be, and we had a lot of fun answering them. We also recorded our aftershow and included it in this main feed episode as our gift to you. What other questions would you have asked? What are your answers to these questions? Do you think we answered them right? Tell us your thoughts after you hear this episode.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Twelve Months of Monastery Soups by Brother Victor D'Avila Latourrette
Crown Prince Squash
Alison's Kitchen Routines
Andrea's Schedule and scheduling resources
Wolf Hall by Hilary Mantel, the first in the Cromwell trilogy
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Do you dislike all the fuss, packaging and stress that a mainstream Christmas involves? So do we! Both of us have spent many years cultivating Christmases that are low-key, close to zero-waste and calm. And they are beautiful. Listen in as we share our tips for experiencing a green and peaceful Christmas.
Our 2024 Christmas Hamper is now available for all companionship or above supporters of the podcast. It's full of Christmas gift ideas, recipes and routines that will support you to have a wonderful festive period. Much love from both of us for the holidays.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
The 2024 Christmas Hamper
Rebecca's Advent Art Study - She has four separate sets (as well as Lenten sets!)
Cindy Rollins' Hallelujah Advent book
Our other Christmas episodes (listen while you're cooking!):
73 - Slow Christmas - the way we (and our supporters) slow Christmas down.
47 - The Christmas Survival Guide - this has an anti-stress focus, tips on eating ancestral whilst away, ancestral dishes you can prepare in advance, and how to cope with people giving your kids all manner of rubbish food!
20 - Christmas Traditions & What Inspires Us at the Holidays - our favourite dishes, Christmas memories and traditions we want to cultivate more of.
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
In this wonderful episode, I got to sit down with Christine Muldoon, who is a friend, the creator of NourishtheLittles.com, a Nutritional Therapy Practitioner, a mother and wife, and also a follower of the Weston A Price principles of food. She is also the co-host of the podcast Modern Ancestral Mamas with her amazing co-host, Corey Dunn. I wanted to tap into Christine's incredible knowledge base and wisdom for post-partum care, and really nourishing mom in the post-partum window of time. I wanted to highlight WHY it is so important, why is the rest so important, and what are some of the foods we should be focusing on and types of foods we should be eating. Christine absolutely delivered in this episode, I enjoyed hearing all her wisdom and great advice as well as some humorous stories along the way.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources Mentioned:
The Fourth Trimester: Understanding, Protecting, and Nurturing an Infant Through the First Three Months by Susan Brink (the version Andrea read)
The Fourth Trimester: A Postpartum Guide to Healing Your Body, Balancing Your Emotions, and Restoring Your Vitality by Kimberly Ann Johnson (the version Christine recommends)
The First Forty Days: The Essential Art of Nourishing the New Mother by Heng Ou and Amely Greeven
Find Christine at www.nourishthelittles.com and on instagram.com/nourishthelittles
Christine and Corey's podcast: Modern Ancestral Mamas
Instagram highlights referenced:
That's hott
She's hott
Episodes Mentioned:
Christine mentioned a recent interview on her podcast with anthropologist Mary Ruddick: Unearthing Ancestral Wisdom: Bridging the Gap Between Traditional Cultures and Modern Society with Mary Ruddick
Part One - Alison and Andrea with Corey and Christine on Ancestral Mamas
Part Two - Corey and Christine with Alison and Andrea on Ancestral Kitchen
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
How do you eat ancestrally and seasonally even during winter, when the produce stands maybe are shut down and your garden may be covered over with snow for the season and your body needs a different kind of support than it does during the busy, active days of summer? In this episode Alison and Kathie, who is a longtime listener, supporter and friend of the podcast, got to talk about all of these topics and much more. Kathie is the creator of Homespun Seasonal Living, one of my favourite websites for pulling recipes, and Kathie is an expert and authority on all things food preservation, gardening and storage.
In this episode they covered some great winter vegetable and fruit options, storage of winter produce, and of course preservation methods including canning, freezing, dehydrating and fermenting, and of course the often debated topic of nutrient loss during preservation. They also discussed aspects of combatting winter food boredom by creating variety in the diet and ways to alleviate the heaviness of winter food. They also covered some interesting ideas for using spices and sauerkraut, different ways of using microgreens and sprouts, and Kathie created a wonderful Winter Eating Guide that listeners can download in the show notes. Kathie is also the creator of one of my very favourite mailing lists, and you can sign up for her mailing list in the show notes right now and get the Winter Eating Guide as well as some other benefits on top that if you like. I love the recipes I've gotten from her mailing list and she is so creative with her use of herbs and her different cosy beverages and things that she comes up with. I am looking forward to hearing how you enjoy this episode and what you and your family do to keep things cosy and local during the winter.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Salt-rising bread
- Eating seasonally
- Sourcing winter food
- Great winter vegetable
- Winter fruit options
- Storage of winter produce
- Preservation - canning, freezing, dehydration and fermentation
- Nutrition loss during preservation
- Combatting winter food boredom by creating variety
- Ways to alleviate the 'heaviness' of winter food
- Catering for all family members through winter
- Using spices
- Cooking sauerkraut
- Winter microgreens and sprouts
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Kathie's Winter Eating Guide
Kathie's mailing list with added goodies for our podcast listeners
The Seasonal Whisper available on Kathie's site here
Full Moon Feast by Jessica Prentice
Recipes from the Root Cellar by Andrea Chesman
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What is a Christmas pudding and how did it develop into the U.K.'s favourite festive dessert? What's inside one and, importantly, how can you make one in your kitchen?
In this episode we'll talk about the fascinating history of Christmas pudding and then dive into the practicalities of making your very own festive pudding.
What are the ingredients? How can you combine them? What's the cooking method? How do you serve it and what can you do with the leftovers?
We'll cover recipes from as far back as 1300 right up to the modern day and you will leave excited and ready to bring to life this traditional British Christmas desert in your own kitchen wherever you live in the world.
We'll both be cooking up a Christmas pudding this year, we love it if you would join us. Check out the free download with folklore, recipes and tips that's available for all listeners below.
Thanks to our supporters Andrea and I have recently invested in some new recording equipment. This means that future podcasts will be clearer. But, as we all know, new technologies have teething problems. And we experienced them here. This episode is clear, but, some of it isn't as high-quality as you are used to from us and we apologise for that. It won't take away from your enjoyment of Christmas puddings.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Intro to Christmas pudding
- Early history of plum pudding
- Why it's called plum/figgy pudding
- How it transitioned to the sweet, Christmas pudding we know
- The link with the British Empire
- Home-cooking your own Christmas Pudding
- Stir-up Sunday
- Basic ingredients of a Christmas Pudding, why they are there and how you can vary them/what you can substitute them for
- The different cooking methods, including how to prepare a cloth for boiling
- Aging a Christmas pudding
- Egg-free, gluten-free, modern and historic recipes
- How to serve a Christmas pudding
- What to do with your leftovers
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Christmas pudding download for all listeners, with history, poetry, recipes and more!
Patrons enjoy a Christmas pudding recipe comparison, specially compiled by Francine so that she (and you!) can see 12 recipes at a glance and build your own pudding!
If you can’t get it locally, where to buy suet in the US:
https://repprovisions.com/products/rep-regenerative-beef-suet?utm_campaign=gs-2021-06-07&utm_source=google&utm_medium=smart_campaign&gad_source=1&gclid=Cj0KCQjwr9m3BhDHARIsANut04apvRiDb7rjLK9Pdq3wdIx1UVTTU-oi085OqA25o-cqjrEJyy_
https://stemplecreek.com/products/beef-suet?srsltid=AfmBOoo8Z0bKT9mfjeCZZFk0kox6SYIR-McJwtXwhn5DExfdQvG03NRE
https://sevensons.net/store/product/beef-suet?srsltid=AfmBOoqYHF0ttZIVqXI3m0m9TNLiFQpXqAI6v5qxF9lzHV2fmap8oE_s
https://arrowheadbeef.com/products/beef-fat-suet?srsltid=AfmBOooGstznO1XTQnkh5Z5rrv9lHl4dqa7d60wIipNCFu-6fZ15EtLq
If you can’t get it locally, where to buy suet in the UK:
https://www.organicbutchery.co.uk/buy/organic-beef-suet-shredded
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
This is such a great episode covering Seven Ancestral Swap That Will Save You Money. We are assuming you are already well on the way to eating ancestral diet, so these are not swapping ancestral foods for conventional foods; these are swaps within the ancestral food paradigm that Alison and I have utilized to save money - within saving money. Everyone is tightening up their budgets right now and we are no exception to that. The conversation around fats, dairy products and drinks and so much more in this episode is so interesting; and the last, most complex swap is a very interesting one that has saved our family thousands of dollars, and it is well worth the time and effort it takes to investigate it.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Use regional fats
- Swap sour cream for other home-made milk ferments
- Upgrade your shop fizz to some favourite fermented drinks
- Enjoy Chai mixes instead of cocoa
- Study the grains you use and look for alternatives
- Sub in organ meat and/or pulses for ground meat
- Do large animal cut and wrap yourself
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Episode 4: The 5 Most Expensive (and Yet the Cheapest) Foods
Episode 66 and 67: 50 Ways to Save Money on an Ancestral Diet - Part 1 & 2
Our patreon community
All about the Mockmill
Episode 72: All About Spelt Sourdough
Episode 54: What have We Done to Beer!? (& What Can We Do About It?)
Episode 60: What Fermented Drinks Can I Make?
How to Render Lard in the Slow Cooker
Chai Recipes:
Rooibos Chai Concentrate with Maple Syrup - Venison for Dinner
Simple Concentrated Chai Syrup Recipe - Venison for Dinner
Azure link for spices
Episode 79: Butchering Poultry
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Today we got to sit down again with Meredith Leigh, a butcher and author of The Ethical Meat Handbook, and ask her a lot of questions about Confit, Rilette and Terrines. Meredith has a course on these three items - including headcheese, by the way - a course which Alison and I both took, and made use of in our own kitchens, and we loved the tasty results so much we wanted to ask Meredith more and get her on the air so you could hear her talk about these incredible versatile and thrifty preparation and preservation methods of storing meat, fat and scraps that honestly would often otherwise end up in the trash. Gary and I learned to make our new favorite lunch meat spread by going through this process, and made what is now going to be a staple every time we process a pig - and we cannot wait to try these processes with ducks, sheep, beef, turkey and other animals we raise on the farm. I look forward to hearing about all the variety of spices and means you will use to make these delightful, ancestral dishes. Enjoy the episode, and - warning - you might get a little hungry.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- What is confit and what are rilettes
- How they are made
- Other global examples of the same ancestral process
- Terrines (including Head Cheese): their thrift and amazing versatility
- How these preparations were used by our ancestors
- Why make them in a modern kitchen
- Safety
- How to store the finished preparations
- Sample spice cures and how spices can create infinite variety
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Meredith's course How to Make Confit, Rilette and Terrines with a 10% podcast discount automatically applied
Meredith's Garum course with a 10% discount automatically applied
Meredith's book in our non-Amazon bookstore
Meredith on Instagram
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
There are so many supplements out there that, if we believe the advertising, we should be taking. It's confusing and even when we have the funds to dip our toes in, it's challenging to know where to start. Today's guest, Ben Greenfield, knows a lot about supplements and ancestral living in general. My family has been learning from his work for over a decade. We first heard about the light toxicity of modern devices and the benefits of cold exposure from him.
In this episode Ben and I talk about so many things: light, dentistry, the importance of eating in a parasympathetic state, Ben's daily family routine and his philosophy on parenting and homeschooling, and then we dive into Ben's expertise on ancestral superfood supplements and cover two different ways of thinking about how to choose supplementation for yourself and your family. Ben really knows his stuff - this episode is absolutely chock full of information and insight.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Non-harmful computer screen options/technology
- Non-harmful light bulb technology
- The steps involved in braising meat
- Eating in a parasympathetic (non-stressed) state for digestion
- Jaw and tongue alignment
- Bioesthetic dentistry
- Ben's daily family routine
- Ben's homeschooling/parenting rules and responsibitiles
- Ancestral superfood supplements
- Dark green powders and ATP
- Salivary genetic testing and how Ben's using it to aid supplementation
- Lion's mane mushroom
- Two different approaches to starting with ancestral supplements
- Protein digestion
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Ben's site
Ben's podcast
Latest eink computer
One Tap Wifi Zap
Boundless Kitchen by Ben Greenfield
Boundless Cookbook by Ben Greenfield
Jaws: The Story of a Hidden Epidemic by Sandra Kahn and Paul R Ehrlich
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
The question we receive the most is how do you do it?
How do you cook 3 meals a day, 365 days a year for your families?
We thought it was about time we tackled this head on, and do it in a practical way. So in this episode you will hear two real-life examples of how we took one cooking session and let it guide the food we served and ate for a whole week.
If you’ve ever thought or felt that you don’t have enough time. If you’ve ever wondered how we come up with the goods at every meal-time. If you’ve opened the fridge and felt that sinking feeling, what today, this episode will help!
To get your copy of the printable PDF that accompanies this show and houses all the add-on recipes we talk about, visit https://patreon.com/ancestralkitchenpodcast and join at the companionship or above level.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
The Nourishing Traditions for Children Cookbook by Suzanne Gross and Sally Fallon Morell
Meals from the Ancestral Hearth by Alison Kay and Andrea Huehnerhoff
Become a Patron and download the ebook for this episode!
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What does "raw honey" really mean? How do you know if your honey is truly raw - is just the label enough? Are there different benefits to truly raw honey vs heated honey - even low heat temperature honey? And - how do you use truly raw honey? Does it ever go bad? How is it produced? Alison and I had so many questions all about honey and in this episode, Prenten, a beekeeper in Utah in the United States did an excellent job answering all of our questions - with some surprising answers.
Join our Patreon to support the podcast and check out the 40-minute Aftershow where Prenten and I went even deeper down some of the rabbit holes connected to beekeeping and raw honey. It was a wonderful visit, Alison and I both learned so much and we are excited to share this episode with you.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Prenten’s Website including recipes!
The Honey Revolution by Ron Fessenden, MD, MPH
Young Living’s Lavender Farm
The Honey Prescription, Nathaniel Altman
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Every month, we record not only the episodes you listen to here on Ancestral Kitchen but also a special show for supporters of the podcast - that is, our patrons.
The episode you’re about to hear is one of these patron-exclusive shows from earlier in the year. In it you’ll get a taste of the sort of things we cover - we regularly talk about what’s happening in our own lives, often sharing things we wouldn’t in the main episodes and we also, as you will hear, answer really juicy questions from our patrons.
If you’d like to continue to listen to these episodes plus get access to a back-catalogue of nearly 40 more, along with so many more interesting and supportive goodies, check out our patreon community at https://patreon.com/ancestralkitchenpodcast
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
This podcast is more informal than our usual Ancestral Kitchen podcasts. This is because it was originally recorded for our community of Patreon supporters. We record one of these every month, here's what we talked about on this episode:
- Alison's current low histamine diet
- Patron Hanna's experience with snot (also known as a leuconostoc overgrowth!) appearing in her rye kvass and how she fixed it
- Ancestral ale - all the detail on Alison's process
- Norwegian farmhouse yeast
- How ancestral eating is so much about zero waste
- How ancestral foods taste and how SAD eaters handle the difference
- Patron Amelia's question: How do we influence people who don't want to listen?
If you'd like to join our community, you can find the details at https://patreon.com/ancestralkitchenpodcast
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Alison's Russian Rye Kvass recipe
Making Medieval Ale in a Modern Kitchen
Alison's practical ale-making post
Video about leauconostoc overgrowth
Kristin Lavransdatter by Sigrid Undset, translated by Tina Nunnally, and all three parts of the trilogy combined in one book
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Many of the questions Alison and I receive on a constant basis relate to topics that we covered in early foundational episodes of the podcast, so we decided to bring a few of those archive episodes to the front and highlight them for new listeners to enjoy. This episode is one of our very earliest - it's only our fourth episode on the podcast; and we were covering five of the most expensive foods to buy that are ironically some of the cheapest foods you can make.
In this episode, we cover bone broth; sourdough bread; kombucha and water kefir; kefir and yoghurt; and sauerkraut. We compare the price of purchasing high quality versions of these foods compared to making them at home, and some of our resources for each of them. This is an excellent episode with a lot of really good show notes, so be sure to check the show notes for all of our many, many, many resources on all of these topics!
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What We Cover:
- How can one afford eating ancestrally and seasonally on a tight budget?
- Some very expensive store-bought foods are quite economical when made at home!
- Bone broth
- Sourdough bread
- Kombucha and Water Kefir (Tibicos)
- Kefir and Yoghurt
- Sauerkraut
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Meals at the Ancestral Hearth by Alison Kay and Andrea Huehnerhoff - this includes Alison's detailed water kefir (tibicos) instructions and recipe, Andrea's kimchi recipe, various sourdoughs and more, all simple foundational foods we make weekly.
Spelt Sourdough Every Day by Alison Kay - covers Alison's core spelt sourdoughs as well as special recipes like cakes and pastry!
Andrea quoted from the Radical Homemakers book by Shannon Hayes
Frequently mentioned: The Art of Fermentation by Sandor Ellix Katz
Bone Broth Resources
Nourishing Traditions by Sally Fallon
Nourishing Broth by Sally Fallon Morell
Bone broth and bouillon cubes on Andrea’s blog
Sourdough Bread Resources
The Rye Baker
Alison’s Blog
The Fresh Loaf online forum
Artisan Breads Every Day by Peter Reinhart (with sourdough pizza crust recipe)
How to restart a sourdough
Traditional Cooking School sourdough posts
GAPS diet
Kombucha Resources
Kombucha recipes on Andrea’s blog
Kombucha flavorings on Andrea’s blog
Fruit scrap vinegar on Andrea’s blog
Kombucha Revolution by Stephen Lee and Ken Koopman
The Organic green tea
and organic black tea Andrea uses
Cultures for Health kombucha scobys
Kefir & Yoghurt Resources
Wise Traditions podcast kefir episode
Alison’s DIY proofing box post
Beyond the North Wind by Darra Goldstein – the Russian cookbook Alison mentioned
In this episode we mentioned the Cultures for Health kefir grains, but more recently we have started sharing about the Yemoos grains instead. These grains are never dehydrated, and they are fed raw milk so you can put them straight into your raw milk at home. Based on much experimentation and experience of our own, as well as patron experiences and a conversation we had with Sandor Katz, we prefer never-dehydrated, raw-milk fed grains.
Sauerkraut & Kimchi Resources
Andrea’s sauerkraut class packet/recipe download
The Healthy Home Economist sauerkraut
Traditional Cooking School sauerkraut
Alison’s Instagram Post about Sauerkraut
Asian Pickles by Karen Solomon
Keeping Food Fresh by The Gardeners & Farmers of Terre Vivante (I found this book by following the footnotes in Nourishing Traditions)
Wild Fermentation by Sandor Ellix Katz
Bonus Resources
Long Way on a Little by Shannon Hayes
Easy Beans by Jackie Freeman
Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourette
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Megan is a podcast listener, turned podcast patron, turned podcast admin! She is now working for the Ancestral Kitchen Podcast and it has been so wonderful having her helping Alison and I out. This is a very special episode that we recorded just for patrons of the podcast, and it went up on a private podcast feed where we have over 80+ episodes that are just special bonuses for patrons of the podcast who are helping support it and keep us on the air. Megan and her partner are garlic and lamb farmers; and we asked the patrons of the podcast for all their questions about garlic, and then Megan answered every single one. Everything ranging from varieties and planting methods, harvesting and storing, different uses for garlic as well as ways of cooking with garlic - all the way up to medicinal benefits and even talking about Megan's garlic festival! This is such a fun episode and I think you will enjoy getting to hear this intimate conversation from the private patron feed as a special summer bonus!
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- All about garlic!
- Wes and Megan's farm in Kansas
- Different varieties and types of garlic
- Planting methods - choosing the right season, mulching, weeds
- Harvesting and storing garlic: choosing the right varieties for your needs
- Using garlic and making black garlic
- Buying garlic starts from Megan at https://www.oriesfarmfresh.com/
- Buying garlic powder, seed garlic and more from Megan's website
- Medicinal benefits of garlic
- All about the garlic festival at the farm!
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Megan's site
Listeners of the podcast can use code ANCESTRAL to get 15% off their entire order at https://www.oriesfarmfresh.com
Kirsten Shockey's course Master Fermented Garlic (10% discount automatically applied when you click this link (and you'll be supporting the podcast))
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
So many of us come to ancestral foods because of our own or our family’s health. We’ve tried what the mainstream medical model has to offer and we’re done with it. We want to look for and work with alternatives.
And that journey can be a lonely and fraught one. The world doesn’t provide much support for taking this road less travelled and yet, when doing hard things and making tough decisions we sooo need support.
That’s why we wanted to bring this episode, taking your health in your own hands, to the podcast. To offer perspective, support and encouragement to you, wherever you are on your health journey.
In it, Alison talks with her husband Rob. Between them they’ve had 40 years attempting to manage their health outside the mainstream.
They cover what taking your health in your own hands means and why you’d want to do it. They share some examples of where they’ve done this in our their lives including fertility, digestion, sleep and eyesight. They share what you need to be aware of along the way, what helps, how food plays into the journey, how to know when to call in help, the resources they’ve used and what this attitude to life and health has given them.
They also, in a special aftershow for patrons of the podcast, cover applying this philosophy to children, sharing some of the healing journey they've been through with their son. To access the aftershow, you can join our patreon community at the companionship level or above, there are details below.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- What taking your health in your own hands means
- Why you would want to take your health in your own hands
- Some examples of when we've done this: Alison's PCOS-induced infertility and her insomnia; Rob's digestive issues and his eyesight
- What drove us to this
- What you need to be aware of along the way
- How does food play into this?
- Other things that help
- How to judge when to call in help
- What resources we've used
- What this attitude to our health and our life has given us
And in the patreon-exclusive aftershow:
- How we've applied this philosophy to our son's health
- His digestive issues and a food poisoning incident
- Thing we wish we'd done better
- Special concerns when you are handling your child's health yourself
- Gifting self-responsibility as an attitude by modelling and by what we say
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
In this podcast we celebrate and share ancestral food…the things that our great grandmothers, and their great grandmothers used to do. The wisdom we can gather listening to and reading the stories of their work has the power to change our modern day food world.
In this episode Andrea and I will put out a call for you to send us your own ancestral stories and we’ll also celebrate people who have collected and treasured this knowledge by sharing four beautiful, evocative pieces of food wisdom hand-picked by some of our favourite authors. Be prepared to be amazed, enlightened, inspired and enthused, as we are, to go out and do all you can to rebuild our individual food stories using the wisdom of our ancestors as the guiding star.
Send us your ancestral stories via this page
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
A description of Paul Kovi's Transylvanian Cuisine: History, gastronomy, legend and lore from Middle Europe's most remarkable region. This book is no longer in print but used copies can be found on ThriftBooks.
Honey from a Weed by Patience Gray
Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita by Karima Moyer-Nocchi
Beyond the North Wind: Russia in Recipes and Lore by Darra Goldstein
The reading from Beyond the North Wind: Russia in Recipes and Lore by Darra Goldstein, copyright © 2020 is shared with permission from publishers Ten Speed Press, an imprint of Penguin Random House. Photography credit: Stefan Wettainen © 2020
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What about cooking and eating ancestrally when you're in times of turmoil, or busy chaotic times - like having a new baby, or when people are sick, or when you're moving across countries!
In this episode Alison and I are going to talk about all of these things because we are going through all of them. We will share some of our strategies and plans for using up food stores before a move, or preparing food in advance when there's a baby coming, and how we're going to keep our systems running despite all of the disruptions going on in normal life.
Thank you to those of you who sent in the questions that inspired this episode - it's a really good one, and I think you will find it very useful.
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Sharing about the Spelt Cookbook
- What's happening in Discord these days? Fermentation failures and successes, book recommendations, our daily meals
- Alison is in the final weeks of preparation for a major cross-country move.
- Using up food stores: planning meals around what she has, itemizing what she has, and calculating what will be needed
- Preparing and planning food for the flight and to have upon arrival
- Traveling with active ferments on an airplane
- Key kitchen tools to use upon arrival
- Finding new food sources when moving to a new place
- Andrea is preparing for a summer baby arrival!
- How did cooking during pregnancy sickness go?
- What kinds of strategies are we using to plan for continued cooking in the postpartum era?
- Plan to Eat App and how it is helping the family members to be involved and take over some of Andrea's tasks
- Foods for sickness: the types of foods we eat, as well as how it all gets made
- Cooking in community. Ancestral food is meant to be part of community living!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
The First Forty Days by Heng Ou - lots of freezer-ready recipes that are all conducive to postpartum, recovery from surgery, nourishing patients, etc.
Pressure Canning for Beginners and Beyond: Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat by Angie Schneider (podcast listener and patron!). If you don’t have access to freezers/room for a freezer/power for a freezer, you can can some easy to prepare meals to either always have on hand, or when anticipating an event like a new baby.
Alison’s article Eating Ancestrally Away From Home
Alison’s Bone Broth Bowl
KTC Episode #26 to hear more about Alison cooking and traveling in the UK
KTC Episode #35 to hear a more intimate conversation about the changes we are going through this summer
Plan to Eat App Link - This referral link includes a 45-day trial (rather than just the 14-day trial!) and 20% off a year membership!
Lacto-Fermented Ranch
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Welcome to June! It's a wild month for both Alison and Andrea - Andrea is having a baby, and Alison is moving back from Italy to the UK! To celebrate all the big changes and upheaval in our lives we wanted to have something special for all our listeners.
We are offering a 16% discount - that is the maximum Patreon would allow us to give - on our annual Patreon supporter memberships. Sign up to be part of the community for a year - you'll make one payment and get all of the benefits for 12 months.
This sale runs only for June and all of June. It's a crazy month so we wanted to have a crazy sale! You can read all of the details and sign up by going to patreon.com/ancestralkitchenpodcast
Liver: do you love it or hate it?
Which ever side of the fence you're on, we're betting you know that liver is a true superfood; one of the most nutrient dense foods we can include in our diet.
But for many it's also a 'problem' food – we know because both of us regularly get questions on including liver in an ancestral diet.
This episode is for liver lovers and liver haters! We talk about why liver is so important, how often to eat liver, where to start with sourcing, preparing and cooking liver, what types of liver we eat and how we eat it, how to eat liver without realising you're eating liver, how to get children to eat liver, what to do if you just can't eat liver and we share our favourite and our patrons favourite liver recipes.
We just couldn't stop talking about liver and if you're our patron of the podcast, you will find an after show in your private feed where we share even more about liver including eating it raw.
One Earth Health make the grass-fed organ supplements we use and trust. Get15% off your first order here and 5% off all subsequent orders here.
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Why liver is so prized in traditional diets
- The nutrient profile of liver
- How often should we be eating liver?
- Where to source liver
- Is getting organic liver important?
- Different types of liver
- How to prepare liver
- How we cook and eat liver
- Our favourite (and our patrons favourite) liver recipes
- Flavours that combine well with liver
- How to freeze liver
- Clever ways to get liver into you diet regularly
- How to get children to eat liver
- What to do if you can't stomach liver
Come join our community to get access to a specially-recorded aftershow where we talk more about liver including about eating it raw and putting it in smoothies!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Leave us a five star review and we will read it on the podcast!
Better Broths and Healing Tonics Cookbook
Younger You by Dr. Kara Fitzgerald
Better Broths and Healing Tonics Episode on Ancestral Kitchen Podcast
What is methylation?
Our favorite liver capsules! (5% discount and free shipping in the US!)
The Flavour Thesaurus by Niki Segnit
Chicken Liver Mousse
Interview with Anita on Ancestral Kitchen Podcast
Naomi's Best Liver Pâté
Chicken Liver Wrapped in Bacon
Piper's Farm Sustainable Meat Cookbook
Piper's Farm Episode on Ancestral Kitchen Podcast
Nourishing Traditions by Sally Fallon
The Nourishing Traditions Book of Baby & Child Care
Janine's Liver Recipes at Offally Good Cooking
Anita's Liver Recipes
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Rebecca is a good friend and a good influence. She is the creator behind A Humble Place, with a website and an Instagram both by that name, where I first found her when I was looking for Charlotte Mason art studies, and I got many of her beautiful sets. In this episode, though, she is teaching me about her meal planning strategies. I am now using her method and it is revolutionizing everything that I am doing. I am so grateful to Rebecca for joining me today to discuss this because I am not by nature a meal planner. With a very busy summer coming up, I need to have some good frameworks in place to rely on for meal planning, having others being able to participate in the food preparation, being able to know what is coming down the pipeline; and it was really interesting to me how her meal planning works with an ancestral and seasonal food lifestyle, which is the way she and her family eat. So many meal planning ideas and options out there assume you're going to be going to the grocery store every couple of days and buying lots of convenience or unseasonal foods, which just doesn't suit the way a lot of us are eating. Thank you Rebecca for opening up a whole new world to me! I am so excited to share this episode with you today; enjoy!
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Rebecca can be found at www.ahumbleplace.com and on Instagram at www.instagram.com/ahumbleplace
Plan To Eat app - Rebecca's referral link includes a 45-day trial (rather than just the 14-day trial!) and 20% off a year membership!
USDA monthly food reports
Join as a Patron and visit the Treasure Trove to download Rebecca's Sausage Potato Casserole and Baked Apple Oats, as well as many other past downloads for podcast supporters!
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
I know milling my own flour is better and I want to do it, but where do I start?
Home milling can be such a joy and we’re here in this episode to guide you through all the hows.
We’ll talk the multiple benefits of milling at home and fill any gaps in knowledge you might have. We’ll explain how you can grind a grain, what mills are available for your kitchen and the benefits of each one, then I’ll share how I mill at home, the organisation around it and what I make. And stay till the end as we’ll also squeeze in a chat about how home-milled flour is different to shop bought and how you can best work with this amazing food stuff in your own kitchen.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Four reasons to mill your own flour - health, flavour, economy & connection
- Why home-milled flour is healthier
- How home-milled flour is more economical
- Why prehistoric women had bigger arm muscles than modern Olympic rowers!
- How to use fresh grains for bread when you don't have a mill
- Types of mills; how flour can be ground
- Roller-milling v. stone-grinding
- Milling options for the home kitchen
- Alison's mill: the Mockmill 100
- What you can grind in the Mockmill
- How to use the Mockmill
- Freshly-ground flour is for more than just bread
- How home-milled flour is different to shop bought and how to work with that
PLUS, in the patron-exclusive aftershow, we continue the conversation and talk about:
- How to adapt all purpose flour recipes to wholegrain home-milled flour
- Why the autolyse process is particularly helpful for wholegrain flour
- Sieving flour
- The economics of shop-bought flour compared with bulk-bought grains
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
See Alison’s Mockmill here plus use these links to purchase your own and support the podcast
Find Alison’s sourdough mentoring here: One-off troubleshooting session
Four-call ‘Get Going with Ancient Grain Sourdough’ package
Rat study referenced here
Prehistoric women and their strong arms
King Arthur Baking article on substituting wholewheat flour for white on all-purpose
50 Ways to Save Money Download
50 Ways to Save Money on an Ancestral Diet, episodes 66 and 67
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Do you cook with millet? I do and I love this ancient grain for the fact that it is super sustainable, very economical and, being gluten and lectin free, really easy to digest.
In this episode we dive in to the ancestral grain millet. We will talk about what it is, why you'd want to include it in your diet, how to cook it and I then I will go on to share in detail my seven favourite ways to use millet - we regularly consume millet all of these ways in our home.
By the end of this episode you will be armed with everything you need to know to start cooking, eating and loving this wonderful grain in your own kitchen.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Alison's course, Boza: The Probiotic Millet Drink
Alison's article: 7 Delicious Ways to Use Millet in Your Kitchen
Sourdough Polenta and Sourdough Polenta PDFs and videos
Sourdough Millet Crackers
Mockmill information, including links to buy that will support the podcast
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Feeding babies and children a nutrient-dense ancestral diet is something that many moms have questions about. Whether the questions are "how do I start my child off on the right foot" or "I have older kids and we are just coming to this ancestral diet now - help, how do I transition them to this good food!" - these are things that we think about. Here to help us today is Christine Muldoon, from The Modern Ancestral Mamas Podcast. Christine and her co-host Corey were on our podcast a long time ago, episode # 27, and Christine is back to give us more of her great wisdom for feeding children.
Topics today range from breastfeeding and the WAPF formula, to connection at the table and during mealtime; when do you start bringing children to the table and why that timing is so important; to picky eating and family food values and so much more. This is a wonderful conversation, Alison and I both enjoyed visiting with Christine so much. Patrons, be sure to hit your private podcast feed for a short aftershow with Christine where we hit her with one more question!
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Breastfeeding and what's important whilst doing it
- WAPF baby formulas
- Weaning - purees v. baby-led weaning
- Top 5 things to include in a nutrient-dense diet for children
- Why connection is important when feeding babies and children
- Transitioning children to an ancestral diet
- Determining Family Food Values
- Picky Eating, its many causes, the way to avoid it and the way to solve it
- Why patience is important in combatting picky eating
- Finding a balance between restriction and not over-controlling
- Christine's courses
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
The Modern Ancestral Mamas Podcast
Ancestral Kitchen Podcast Episode # 27 - Four Ancestral Mamas Around the Table. A Q&A session with Christine Muldoon, Corey Dunn, Alison Kay and Andrea Huehnerhoff
The Nourishing Traditions Book of Baby & Child Care ("the purple book"!):
US Bookshop
UK Bookshop
Christine's website with courses, one-on-one consulting and more
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
We get a lot of questions about butchering chickens over here on the podcast, and those questions range from “I have a backyard flock and I would like to be able to cull a few hens and some roosters every year,” all the way up to, “We are planning to raise enough meat birds for ourselves and our neighbors and we need to know what tools we need to get started on that.” In this episode, I am going to do my best to get you comfortable with the idea of butchering a few hens on your kitchen counter, and reassure you that you have every tool you need, and it really is a simple and straightforward process - but there is a learning curve, and it is worth learning.
This is an ancestral skill that used to be fairly familiar to many people; if you have read many older books you know they are always butchering this, that, or the other chicken and it doesn’t even barely make a comment in the book because it is such a simple and familiar process to people in the days of old. We will cover the tools you need for both a simple few birds a year, all the way up to the larger batches that involve more equipment; we will talk about involving your kids in the process, and we will talk about the clean-up and packaging process at the end as well.
I hope you find this episode to be very useful and interesting, and please be aware that we are going to talk about all the blood and guts in this episode and it is appropriate for all ages, but please be aware before you jump in.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Meredith Leigh, Episode 77
Modern Homesteading Conference
The Small-Scale Poultry Flock by Harvey Ussery
AbundancePlus.com
FarmsteadMeatsmith.com
FeathermanEquipment.com
Thieves Cleaner
Some helpful YouTube videos (go down the rabbit hole!). Use each of these videos as a jumping-off point and take advantage of YouTube's algorithms to watch video after video of the processes! You may find one particular creator speaks to the way you learn best, and dive deep on their videos:
Justin Rhodes butchering with minimal equipment
Justin Rhodes butchering 100 chickens
Brandon retiring laying hens
Brandon shows how to scald and pluck a chicken using a drum plucker (could do it by hand, too)
Brandon demonstrating how to take the guts out of a chicken
Joel Salatin demos broiler processing and as always, he touches on the sacredness of taking a life to begin his process. This is an excellent demo as Joel has butchered hundreds of thousands of birds and he casually drops lots of little useful details.
Note that if you attend a homesteading conference there will almost always be a broiler processing demo on the schedule, and those are well worth attending! Even after butchering many birds we still like to watch these and learn new things or just be encouraged. However, those demos don't typically teach finer points like how to get the crop out; you will more get the broad scope of processing birds.
Mini Urban Farm processes chickens
Stoney Ridge Farmer butchers chickens
You can also see Joel Salatin's early cameo butchering chickens in the documentary, Food Inc! This was the first time I saw cones in use back in 2009.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
We asked for your questions on bone broth. And man, did you send them in!
Today's episode is dedicated to answering all the questions we received about the wonder that is bone broth. We will cover sourcing your bones, what types of bones to use, cooking broth – including equipment, timings, add-ins, how to make your broth thicker, thinner, stronger and weaker, the myriad of ways you can drink and eat your broth, nutrition and storage. There are so many ideas packed into these 75 minutes. So whether you're a beginner at broth or via making it for years I'm sure you're find help and encouragement in this episode.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Buy Better Broths and Healing Tonics AND support the podcast by using our (non-Amazon!) bookshop:
Better Broths and Healing Tonics in the US
Better Broths and Healing Tonics in the UK
Episode 52: Homesteading the Final Frontier with Amanda Callahan
Episode 44: How to Run a “Made From Scratch” Homestead with Melissa K. Norris
Melissa’s Article: Does Pressure Canning Ruin Bone Broth
Episode 62: Building Your Pantry with Canning with Angi Schneider
Pressure Canning for Beginners and Beyond: Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat
Possible resource for finding bones Also: check with WAPF chapter leaders!
Alison’s blog high protein breakfast options
Alison's blog My 5 favourite ways to use bone broth
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Meredith Leigh is an ex-vegan now butcher, a butchery teacher, an author, a kitchen experimenter extraordinaire and meat fermenter, co-founder of The Fermentation School and a mum.
She has so much to share and this is an intimate and engaging conversation. We cover some really important questions including conscious animal slaughter, Meredith's transition from veganism to ethical meat, the safety worries around fermenting meat and the one we get so many questions about: nitrates in meat.
Patrons of the podcast check your private feed for a moving after show where Meredith reads a piece from one of her books.
The organ supplements we use and trust – get a 5% discount (and free
shipping) on grass-fed supplements, including liver capsules by visiting:
https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Meredith's journey from vegan to butcher
- Facing death as part of life
- Being conscious during the slaughter process
- How to make meat fermentation safe
- Where to begin with meat fermentation
- All about nitrates - in curing and in health
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
How to Make Charcuterie
Making Bacon
Dry curing meat
Whole Hog Butchery
Meredith's books in our bookshops:
The Ethical Meat Handbook in the US
The Ethical Meat Handbook in the UK
Pure Charcuterie in the US
Pure Charcuterie in the UK
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
The world of essential oils is an ancient and ancestral one. From the Mesopotamian valley where the Sumerians, Akkadians and ancient Hebrew tribes were distilling, trading and using oils to the apothecaries and wisdom of the ancient Chinese; from the dusty tombs of Egyptian Pharaohs like Tutankhamun to the Silk Road and spice merchants guiding camels burdened with precious ointments, oils, resins and salves.
The ancients knew and prized essential oils for their benefits, and we can enjoy the same benefits today - maybe not procured from a trader riding into town on a camel, but beneficial just the same!
Using oils in the kitchen is a remarkably easy and delicious way to use them, and one that our ancestors - who used oils for religious rituals, cleansing, medical care and inhalation in addition to epicurean delights of the wealthy tables - would have approved of. In this episode we will discuss what essential oils are, a brief history of their use throughout the world, and some of my favorite ways to use them in the kitchen. We have included a booklet of recipes for all listeners which can be downloaded at AncestralKitchenPodcast.com/downloads.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Podcast Resources
The Spelt Cookbook
Download the recipe booklet for free
Patrons will find an exclusive recipe card download in their Treasure Trove here
Pizza Sauce: Pizza Sauce: 16 oz tomato sauce, 1 tsp salt, 1 drop each oregano, basil, thyme, black pepper. Prick spelt pizza dough with a fork, drizzle with melted lard, and pour sauce on top (as much as you want) and add toppings!
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
If you asked both Andrea and I who's inspired us the most we'd both put our guest today, Sandor Katz, right up there in our top couple of names. We've read his books, underlining phrase after phrase, we've taken his advice; we've made his ferments, so many of his ferments. He's inspired, educated, and hand-held us both through our food fermentation journeys.
Coming up is a fascinating and informative conversation that covers what Sandor grows and ferments, safety and fermentation, wild starters versus commercial yeast and how you can utilise wild yeast in your ferments, the war on bacteria, the small food revolution and much more.
Check out our aftershow conversation with Sandor! We talk about tibicos (water kefir) and milk kefir and why grains don't populate. You can get access and download by joining our patreon community at the Companionship level or above. Find details here.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Sandor's garden
- Chestnut miso
- Sandor's love of lard
- Wild starters v. Commercial yeasts
- How to utilise wild yeast
- Sour beer
- Sandor's take on where we are with the small food revolution
- The war on bacteria
- Fermentation as a food safety strategy
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Sandor's books in our (non-Amazon) bookstore. Purchase them whilst supporting local bookstores and the podcast!
- The Art of Fermentation
- Wild Fermentation
- Fermentation Journeys
- Fermentation as Metaphor
- The Revolution Will Not Be Microwaved
People's Republic of Fermentation
Sandor's Site
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
All of us have tried to change our food habits at some stage, most of us multiple times. Maybe, as you’re listening to this, you want to. It sounds simple - I’ll just stop eating this and start eating that. But it’s never that easy, is it?! Today, we’ll take a deep dive into food habits and offer you 14 Tips for Changing yours.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Alison's Chocolate course
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
In this episode we will share what a Slow Christmas is and why we choose to celebrate our holidays this way. We'll talk about some specific traditions for meals, gifts and more - both from our homes and from the homes of our community of patrons.
If you're a patron of the podcast, check your email for a link to our 2023 Christmas gift to you!
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Spelt is a wonderful, economical alternative to wheat. I've been baking with it for a decade now and I love its deep, nutty flavour, its flexibility and its digestibility - many people who don't get on with wheat can enjoy spelt, especially if it's in a sourdough loaf.
Whether you've tried spelt or not, this episode will give you everything you need to know to get the most from this grain in your own kitchen. And we'll celebrate the podcast's second ecookbook, Sourdough Spelt Every Day, that distils so much of my baking experience into a guide that'll get you rustling up all manner of spelt goodies to enjoy!
Get your copy of Sourdough Spelt Every Day here!
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Piper’s Farm was founded in 1989 by Peter Grieg and his wife, Henri. It’s just north of Exeter in Devon, Britain, and today it is run by their son Will and his partner, Abby, in a multi-generational partnership and succession achievement.
Peter Grieg worked for his father’s farm and shop business and saw the factory farm model brought from the US to the UK, by his father, post-WWII; and he watched it evolve into the beast it has become today. He never felt right raising animals under the oppressive, unhealthy conditions that the factory farm requires, and his development of Pipers Farm and the multi-farm network it involves today has been a many-decades long de-evolution, back to the older traditional methods of animal husbandry, community network, and local butchery.
Abby is the co-author of Pipers Farm Sustainable Meat Cookbook: Recipes and Wisdom for Considered Carnivores. She is the one we talk to here in this episode. Abby’s thoughts are profound and distinct and she shares them here in vibrant clarity with the background and the farm experience to match. How is meat to be ethically handled, how does waste factor into all of this, why are consumers so key to sustainable farms, and even what are some details we can use in the kitchen to improve our meat preparation!
Patrons of the pod will find a selection of recipes from the cookbook in their Treasure Trove ready to download today, and we will talk about a few more in the episode here. Patrons can also check their private podcast feed to enjoy a short bonus aftershow with Abby where we went just a little deeper and more informally into some of what we covered on the show. So much about our food system can be depressing and dismal, Abby will leave us inspired by the beauty that is possible and the strength of choice that each one of us has.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Get your own copy of the book in the podcast bookshop:
In the US here
In the UK here
Pipers Farm on the web
Pipers Farm on Instagram
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Oats are one of my ultimate comfort foods. Golden, creamy, filling, tasty - what is there not to love? It's been that way for me for a long time. Long before I realised that huge swathes of my English, Scottish, Welsh and Irish ancestors subsisted on oats, sometimes eating them three times a day for many generations.
Today we'll focus on the oat, and fermenting oats. Finally Andrea let me out of my cage to talk about some of the research I've been doing into this wonderful grain over the last year. Listen in and I'm sure you'll hear things that you did not know about oats.
We'll talk about five reasons why you'd want to ferment your oats. We'll give you a brief history of the grain and some traditional examples of oat fermentation. We'll talk about the sad way that most oats are eaten these days, and then we'll get practical, and give you details of how to ferment your oats and, as you'll hear Andrea say early on, stay to the end for some potentially controversial information which has come from my latest research into oats and phytic acid. It's probably not what you're expecting to hear, it's certainly wasn't what what I was expecting to find out, and it's changed how I eat my oats.
This episode is literally jam-packed with information. You might need to listen to the science-y bits towards the end a couple of times to get them under your belt, but I hope it will inform, inspire and get you super-clear on this wonderful golden grain, and how you can bring it to life with fermentation in your own kitchen.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- 5 reasons to ferment your oats
- a brief history of oats
- some traditional examples of oat fermentation
- how most oats are eaten these days
- why didn't the Scottish ferment their oats?
- details of how to ferment oats
- Alison's latest research into phytic acid and oats
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Alison's Zoom-recorded course Fermenting Oats (get it with 10% off using this link)
Alison's course Sowans, The Scottish Oat Ferment
The blog post explaning Alison's thoughts on why the Scottish didn't ferment their oats
Sign up for Alison's newsletter for the latest on her planned oat book project!
The post Andrea asked Alison to share about the making of Lancashire oatcakes
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Before we read the books that our guest today, Chris Smaje, wrote, we knew we didn't want a world where fake food, food manufactured in factories was what we ate as a society. We didn’t believe that protein made in stainless steel vats could give our minds, bodies, souls and communities what they need to survive and thrive.
But what we didn't know, is that manufactured protein, fake food or precision fermentation, however you want to term it, literally will not work.
Listen in to this episode to understand exactly why manufactured food is not an option for our world going forward and what our only alternative is. This episode will leave you staggered by the statistics around manufactured food, informed as to why it is not a feasible solution to our world's problems and with so much more confidence in the belief that real food, real farms, and real people are what we need to find our way out of our current crisis.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Purchasing books through our virtual 'local' bookstore supports your local bookstore and the podcast!
- Saying No to a Farm Free Future the book in our US bookstore: https://bookshop.org/a/86014/9781915294166 in our UK bookstore: https://uk.bookshop.org/a/10911/9781915294166
- Small Farm Future the book in our US bookstore: https://bookshop.org/a/86014/9781603589024 in our UK bookstore: https://uk.bookshop.org/a/10911/9781603589024
- Dave Goulson's Silent Earth book in our US bookstore: https://bookshop.org/a/86014/9780063088214 in our UK bookstore: https://uk.bookshop.org/a/10911/9781529114423
- Find Chris online at: https://chrissmaje.com https://twitter.com/csmaje
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
If you’re bringing raw milk into your home, whether it is through a herd share, shopping from a local raw dairy or co-op, or you have a cow on the back pasture, it is inevitable that we start wanting to value-add that milk; both adding nutritional value to it by culturing it in our homes, and adding monetary value by making raw milk into what would be higher priced items from the store.
In this episode Robyn who is the creator over at Cheese From Scratch on Instagram is here to teach us about creating your own cheese starter on the counter at home, and producing naturally fermented cheese in your own kitchen.
We also recorded an aftershow episode where we covered some more advanced aspects of cheesemaking, as well as information on raising cows, choosing cows, milking cows, and just cow things in general. You can join as a Patron today to hear this and, as of this recording, about 80 other bonus episodes and aftershows for supporters of the podcast.
This was a really fun early morning recording with Robyn. We are both in rural areas and our internet went out multiple times during this recording, so hopefully we’ve patched up all those holes, but if you hear any funny silences or we talk over each other asking “are you there?” you can excuse those audio bloopers, and enjoy all this amazing content that Robyn has to offer.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Robyn's Website and link to Milkmaid Society
The Christmas Cheeseboard eBook
Robyn on Instagram
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
"I just can't afford to eat ancestrally" is something that we hear all the time.
And we get that, the mainstream, shop-bought side of ancestral eating can sometimes be eye-wateringly expensive. Notwithstanding that we've both been eating this way on a very tight budget for over a decade each. We’re going to show you that it is possible!
In this second part, we'll complete our list of 50 ways to save money on an ancestral diet. If you haven't listened to part one yet go back and check out that episode before diving in here.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Part 2 of our list of 50 Ways to Save Money in an Ancestral Kitchen
All 50 Ways to Save Money in an Ancestral Kitchen (complete list)
Grain Grinder article
Alison's 10 Tips for Creating & Maintaining a Sourdough Starter course (it's free)
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
"I would love to eat an ancestral diet but I can’t afford it, what can I do?"
"I want to shop from small farms around me, how can I make this happen with a limited budget?"
"Food costs are rising dramatically where I live and the budget that once worked for us isn’t cutting it anymore, help!"
In a post-industrial world where globally imported subsidized factory food is perceived as the cheaper or only option for a budget, these are questions most of us have had at some point. In this episode Alison and I want to make the case that not only are there ways to eat an ancestral diet and save money, but you can actually save money BY eating an ancestral diet. We'll bring you very practical ways we negotiated with our wallets and our conscience, while still remaining inside the confines of a sometimes very limited budget – Alison living in town in Italy, and Andrea in the United States on a small farm in one of the most expensive states of the union, Washington State.
Download part 1 of our list of 50 Ways to Save Money in an Ancestral Kitchen here (when we get to part 2 we'll give you a download for all the 50 Ways).
Here’s to saving money, living better, and eating wisely.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Part 1 of our list of 50 Ways to Save Money in an Ancestral Kitchen
Rebecca's Azure Hauls
Charlotte Smith's Podcast, Profitable Mindset
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Just like the Ancestral Diet is so different from the standard American diet, so the ways our ancestors birthed bears very little relation to how modern industrialised communities bring the next generation into the world.
In this intimate episode, originally recorded for patrons of the podcast, Andrea and I share our birthing stories. We've got four births between us and we came to them with very different backgrounds. We talk about the actual births, what we learnt from them, what we regret and much more. There's so much to learn from how one approaches birth; we hope this episode encourages/inspires you whether you're planning to birth soon or not!
If you like this episode, there are nearly 70 patron-exclusive podcasts, videos and aftershows that you can get access to by joining our community at the Companionship level. Check the details here: http://patreon.com/ancestralkitchenpodcast
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave...
Better Broths and Healing Tonics is a book that blew us away when we found it earlier this year. It is so thorough, so accessible and so creative – sharing many ways to make broths, and make them easy, plus incredible healing recipes for broth tonics, infusions, blends and meals.
In this episode, Andrea interviews half of the pair that created the book, Jill Sheppard Davenport. They talk about healing with nutrition and how Jill, as an experienced practitioner, approaches it. Jill shares her broth tips and tricks and also talks about the revelation to me in the book – sweet broth.
As Jill says early in the episode, “there’s so much healing possible in your kitchen”. Listen into Andrea’s chat with this expert and get playing with broth!
We have a copy of the book to giveaway!! Stay to the end, and we'll explain how you can win your own copy of Better Broths and Healing Tonics. And if you’re a patreon, check out the treasure trove where you’ll find two of our favourite recipes from the book.
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
Every once in a while Rob comes out from behind the tangle of wires and sits down on the other side of the podcast microphone and records an epic episode with Alison. This is one of those episodes. It is awesome and their dry British humor is the best.
What is luxury? Can you have luxuries? Can you live a luxurious life? Are luxuries part of our everyday? Does luxury have to be a $1200 clutch bag or some 14-bazillion thread count Egyptian cotton sheets, or is luxury something that we can see and appreciate in everyday life?
In this episode Rob and Alison tease out some of those fine luxuries that they experience in their life, and I'm curious to know what are the luxuries in your life and does this change your perspective on how you see those things in your everyday?
Get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
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Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
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Putting food into jars: is it really hard? Is it complicated? Am I going to make my family sick? Does it taste better, am I going to save money, or both? What is the point? All this and a lot more is covered in this episode. Andrea talks with Angi Schneider, a patron of the podcast and the author of The Ultimate Guide to Preserving Vegetables, and Pressure Canning for Beginners and Beyond, two wonderful books in Andrea's kitchen.
She has a lot in those books including tables where you can figure out what to do with all the produce coming in from your garden, CSA, local farms or wherever. The pressure canning book is loaded with recipes for meals and dinners that are nutrient-dense and delicious that you can have on your pantry shelf, ready to go at the drop of a hat!
Get a 5% discount (and free shipping in the US) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
Andrea asks Angi about:
- how she got started and why canning is so important to her
- hospitality in the home and how canning helps with that
- staples she keeps in her pantry
- dealing with busy harvest seasons
- pressure canning beans & meat
- testing pressure canners and all the nitty gritty associated with that
Rebecca Holden looks after a large organic dairy herd in Wales in the United Kingdom and makes raw, cheddar-style cheese from their milk. What made us want to bring Rebecca to you is an article she wrote for the farm’s blog which she called ‘Part of the Herd’ where she talks about the farm being an interconnected community and how she herself communicates with the cows and has become part of the herd.
Mainstream milk/cheese markets seem to be increasingly led by large, chemically-sustained dairies that subvert nature and force cows into unnatural production routines, resulting in inferior dairy products landing on grocery store shelves - and yet, Rebecca’s farm has been there doing things organically for 50 years…. We really wanted to know about her world, and we really wanted to share it with you. This episode will take you right into the milking parlor and then out the farm gate into the lush pastures of Wales, and you will feel the sun on your face and feel the swaying cows as they move beside you and you become part of the herd.
We had a technical glitch just before the episode started, so had to bring in IT back up. It means the recording is not as clear as it could be, but the conversation is so informative, inspiring and life-affirming that we are sure you'll love every minute!
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
Get a 5% discount (and free shipping in the US) on grass-fed supplements, including liver capsules by visiting:
Today's episode is dedicated to covering the wide world of fermented drinks - all accessible to you, makeable in your own kitchen, right now. We talk about over 20 different fermented drinks, including scoby ferments, whey ferments, grain ferments, wild ferments and we tell you how you can incorporate these super-health-giving, delicious foods into your life.
So if you've ever asked the question, what fermented drinks can I make or what other fermented drinks can I make, this episode's for you!
You'll leave episode informed, inspired and ready to get going on some new fermented drinks for you and your family to enjoy!
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Scoby ferments
- Whey ferments, and how you don't have to use whey
- Grain ferments, including ale and boza
- Wild ferments
- Dairy ferments
- Gluten-free ferments
- Sugar and alcohol content concerns
- Using fermented drinks in smoothies
- Second-ferments
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
We have a special bonus for today! Alison reads the article she recently had published in the Weston A. Price journal Wise Traditions:
So Much More Than Porridge: The Rich Culinary History of British Oats
Recipe for Traditional Scottish Oatcakes here
Recipe for Naturally-Fermented Staffordshire Oatcakes here
If you'd like to have a go at creating the Scottish Sowans (easy-to-digest porridge) and Swats (probiotic drink) you can get 10% off Alison's video course using this link.
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at
Have you ever thought the GAPS protocol might be for you? Are you considering trying it, or you’ve just heard about it and wonder how it fits into a healing journey? Are you struggling to bring grains into your diet without digestive issues, or wondering what you can do to replenish a gut system damaged by antibiotics? This is the episode for you.
We've had conversations with so many of you about GAPS, the Gut and Psychology Syndrome diet created by Dr Natasha Campbell McBride, so it is time to share Alison’s story.
Alison, along with her husband, Rob, and their then almost 2-year-old son, followed the GAPS protocol for over 2 years. In this episode they open the door on that time and share their personal experience - why they embarked on GAPS, how they organised their kitchen, their practical routines, what they found challenging, what results they experienced, how they transitioned off GAPS and how their healing has moved on since then.
With characteristic dry humour from Rob, witty repartee from Alison and of course an appearance of the famous squash pancakes, this episode is both entertaining and highly informative with a strong message of hope and solidarity for everyone working to find healing.
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- Brief intro into GAPS and it's parentage
- Why Alison & Rob embarked on GAPS
- How they organised their kitchen
- Their practical GAPS routines
- What was most challenging about GAPS
- The results they experienced with GAPS
- Transitioning off the diet
- How their healing has moved on since
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Episode #37 - A Peek into Alison & Rob's Ancestral Lifestyle
Gaps and Psychology Syndrome - Dr Natasha Campbell-McBride
The Heal Your Gut cookbook - Hilary Boynton
Breaking the Vicious Cycle - Eliane Gottschall
The Management of Celiac Disease - Dr Sidney Haas
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Hilary Boynton is the creator of the School of Lunch, a week long academy held a few times a year that teaches attendees from around the world how to put together incredible nourishing ancestral traditional food programs that they can use in whatever application they need – in running a school lunch program which is what Hilary does in California, in a business, for retreats or wellness spaces, at home or wherever they wish to implement a meal program. In this episode I got to sit down with Hilary and ask her to give me a peek into what happens at their academy. Listeners will be fascinated to hear the different topics she chooses to cover in her training, why she chose to cover them in her academy and who is on her rotating list of guest speakers. Hilary’s optimism and hope, her strong positive energy and her belief in the power of good food to heal our bodies comes through strongly in this episode. I am in awe of the possibilities and power of taking her food program into schools, homes and businesses around the world.
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Meals at the Ancestral Hearth
School of Lunch Instagram
School of Lunch Website
School of Lunch Training Academy
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
In this episode, Alison talks to Carwyn Graves, author of Welsh Food Stories, a beautiful chronicle of the ancestral food of Wales. They talk about food born from landscape, sustainability, women as the holders of ancestral heritage, fermentation, bread and much much more…
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Get your copy of Welsh Food Stories:
Get the book in the UK via our bookstore
Get the book in the US at Barnes & Noble or here
Visit Carwyn's website (and join his mailing list) here
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
You asked for it, and we did it. We finally did it! Alison and I have written our first Ancestral Kitchen Podcast cookbook, called Meals at the Ancestral Hearth. It's available now at farmandhearth.com/shop. This is an eCookbook you can download and start reading immediately, and you'll receive the link to two versions - one is formatted for printing and keeping in your kitchen because that’s how I read my recipes, the other for reading on your eReader or mobile device, because that’s how Alison reads her recipes.
You know we aren’t going to give you a prescriptive list of recipes that assumes you have access to a supermarket stuffed with globally imported processed foods, so what is in this book, and how did we come up with these meals? That is what this episode is about. The desire for creativity and the need for adaptability with seasonal fluctuations, time constraints, dietary restrictions and food availability.
The recipes in this book are dishes that build the foundation of our daily kitchen rhythms. These foods make up meals our families eat on a weekly and daily basis, and of course, the foods follow ancestral principles for preparation.
We included Alison’s spicy lentils and cast-iron ground meat, my turkey noodle soup and sourdough pasta, and of course - the infamous lacto-fermented ice cream.
We also wrote a number of articles that can only be found exclusively in this book - including Alison’s thorough and detailed water kefir FAQ, my fresh egg preserving tips, the contents of our pantries, and so much more!
In this episode, we will share about working around restrictions, catastrophic failure, and going off script with your cooking. Visit farmandhearth.com/shop to check out the book and look at the table of contents. Thank you for listening and supporting the podcast!
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Meals at the Ancestral Hearth
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Making the Weston A Price principles accessible, simple, and approachable for everybody is what Anita is so good at. Anita is a wife and mother living in Colorado, USA, serving up delicious, nourishing meals every day. She has mastered the ancestral food principles, and she can teach you how to roast a whole chicken and make the gravy in just a few sentences! She shares these recipes generously at westonapricerecipes.com. Andrea got to sit down with her today and learn about the health crisis that drove Anita towards ancestral food, what she and her children did when they discovered tooth decay, how she doesn’t menu plan - that rebellious love of flexibility helps to create the easy recipes she shares with all of us. We also talked about her Ukrainian and Indian food background, reducing stress in the kitchen and so much more. We finished this episode feeling refreshed, encouraged, and ready for some whipped raspberry panna cotta! Patrons supporting the podcast are invited to check the podcast Treasure Trove for a few of our favorite recipes from Anita’s website in a printable PDF, as well as a bonus after-show conversation.
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
instagram.com/westonapricerecipes
www.westonapricerecipes.com
The Mind-Body Prescription, John E Sarno
www.westonaprice.com
Cure Tooth Decay, by Ramiel Nagel and Timothy Gallagher
Nutrition and Physical Degeneration: A Comparison of Primitive and Modern Diets and Their Effects, by Weston A. Price
The Four Tendencies, by Gretchen Rubin
www.vitalchoice.com
Jacques Pépin's Country Pâté
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Did you know that women have been the predominant brewers of beer throughout history....up to just 400 years ago?
How about that up till that same time period beer tasted completely different to the beer we are used to now?
Join us in this episode to hear the real story of beer, how we messed it up and why Alison is passionate about bringing beer back where it belongs - the kitchen!
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Tudor Monastery Farm Episode 3
www.instagram.com/cantquitcomics
Cantquitcomics.com
Patron monthly live calls
Ale, Beer, and Brewsters in England: Women's Work in a Changing World, 1300-1600
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation
Medieval Ale In A Modern Kitchen (Alison's article)
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Have you wondered if raw milk is truly safe? Why did we start pasteurizing it in the first place? Have our ancestors always drunk milk? What is the fermentation all about, and is it really necessary? In this episode, we will share some of what we have learned about raw milk over the past ten years. We will share some of the shocking history of the industrialization of milk, and we will also share why raw, living, un-tampered-with milk is considered a "perfect food". You will walk from this super excited about drinking raw milk, and you're probably going to want to buy a cow.
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Andrea's old blog: switching to real food Part I
Andrea's old blog: buying into a cow-share and finding local food after a cross-country move
A historical timeline of milk
One of our patrons, Kelsey, has a podcast! https://www.instagram.com/faithoverfoodpodcast/ https://podcasts.apple.com/us/podcast/faith-over-food-podcast/id1528071676
Alison's slow-cooked beef heart recipe
Kobo Fermentary
RealMilk.com
PBB: An American Tragedy by Edwin Chen (1979)
Milk As Medicine
Raw Milk Finder on RealMilk.com
Find your local WAPF Chapter Leader
Which states allow legal raw milk sales
Local Harvest
What pasteurization does to milk
Raw Milk History - retold by Kristin, sourced from The Untold Story of Milk by Ron Schmid
Weston A Price Journal Fall 2022 (Vol 23 No 3) For some reason, the milk report we referenced is the only article not available online!
Joel Salatin's Debate with Peter Singer from WAPF Journal Fall 2022 - excellent discourse on how animals SHOULD be kept
Additional past journals (including many articles on Vitamin A, B12, etc)
Books
Learn More About Milk History
The Untold Story of Milk by Ron Schmid, ND
Preparing dairy products at home
Nourishing Traditions by Sally Fallon
Milk Cow Kitchen by MaryJane Butters
The Art of Natural Cheesemaking by David Asher
The Home Creamery by Kathy Farrell-Kingsley
Raising and keeping cows
Salad Bar Beef by Joel Salatin
The Family Cow by Dirk van Loon
The Farmstead Creamery Advisor by Giancalis Caldwell
The Backyard Cow by Sue Weaver
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Imagine buying bare land in Alaska and building your own farm from the ground up. Imagine raising cows and chickens there and growing virtually all your own food. Imagine doing this whilst also being a mum to three youngsters (two of whom are baby twins) and having a partner who works a job away from home.
Today, Andrea talks to Amanda Callahan, the lady who is doing just that. Hear her share how her farm developed, how she manages it, the chores and her young family and lots and lots about the nourishing foods she feeds her children!
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What Andrea asks Amanda:
What is the last thing you ate before we started to record?
Tell me about your farm - why Alaska - why sustainable - why so self-sufficient?
Chores & kids - how do you do it
Let's talk about feeding kids:
- what are some meals you make
- why do you eat this way
- kids and nourishing foods/organ meats
- how do you encourage them now, so they will hopefully continue this way as adults
- practical food ideas
What is "the line" for you? Where do you "cheat" or make accommodations, or look the other way? Is this ever OK to do?
One of your favorite meals after a cold day working
What is your hope for the future of your farm?
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"How do I use different ancient grains in making sourdough bread?" "How do they behave differently from wheat?" "How do I freeze and store dough or finished bread?" "And why do all those loaves on Instagram look like THAT, and mine looks like THIS?" All these questions and many more crop up when we discuss sourdough bread. Sourdough bread is one of the hottest topics when we talk about ancestral foods. “Give us this day our daily bread,” “Give the Romans bread and circuses,” “I am the bread of life,” “Turn these stones into bread.” Bread is ubiquitous throughout our history and collective human memory. We both love sourdough bread for its flavor and digestibility, and the accessibility of nutrition in the grains once they’ve been fermented through the sourdough process. Listen to this episode and get all your question answered and more, then also check out Alison’s free course, Ten Tips for Creating and Maintaining a Sourdough Starter, by going to http://ancestralkitchen.com/10tips, where Alison will answer even more questions you didn’t know you had. We can’t wait to see your finished loaves and enjoy breaking bread with you!
*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click here.*
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
We answer many listener questions covering the following topics...
- Where to begin with sourdough
- Sourdough starters
- Flours, berries and milling
- Consistency of your final loaf when using non-standard flours (i.e. ancient grains)
- Flavour and how to control it
- Making dough and bread in bulk and storing
- The many other ways to use sourdough (with loads of recipes!)
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Alison's free course 10 Tips for Creating and Maintaining a Sourdough Starter: www.ancestralkitchen.com/10tips
Bread baking forum: www.thefreshloaf.com
Episode 10, "Elly from Elly's Everyday: Sourdough-Baking (and Soap-Making!)"
Probiotics, para-post-biotics and more: Episode 7, "Sourdough - Why We Love It"
Azure Standard: https://www.azurestandard.com/?a_aid=fDevVdRXWd
Activated sourdough starter from Azure: https://www.azurestandard.com/shop/product/food/baking-pantry/leavenings/bread-starter/bread-for-life-starter-refrigerated/14770?package=BP317&a_aid=fDevVdRXWd
Small-Scale Grain Raising by Gene Logsdon https://bookshop.org/a/86014/9781603580779
Weevils in grains?! An episode with Elly: # 42, How to Get (& Grind) the Best Flour for Bread
Rye sourdough episode: #41, Rye Sourdough Bread: Mastering the Basics
A guide to using all-purpose flour in artisan breads: https://www.theclevercarrot.com/2020/04/artisan-sourdough-with-all-purpose-flour/
Sprouted grain sourdough: https://www.theperfectloaf.com/sprouted-grain-sourdough-bread/
Alison's spelt loaf: https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/
Oven Thermometer: https://amzn.to/3Hqbxoi
Probe thermometer for loaves, if you wish to use one: https://amzn.to/3XVVXWM
Einkorn loaves: https://www.theperfectloaf.com/einkorn-sourdough-bread/
Peter Reinhart's book - he has quite a few, you only need one book to start! https://www.theperfectloaf.com/einkorn-sourdough-bread/
Baking & Cooking with Einkorn by Heidi Ellis: https://www.youngliving.com/us/en/product/einkorn-cookbook?enrollerId=2524222&sponsorId=2524222
The magazine Andrea referenced: Cook's Illustrated Make-Ahead Recipes, June 17, 2013
Article by John Moody on grain mill options: https://www.westonaprice.org/health-topics/home-grain-milling-machine/#gsc.tab=0
Milk-Kefir Spelt Bread on Alison's website: https://ancestralkitchen.com/2021/12/07/milk-kefir-spelt-bread/
Alison's Sourdough Pancakes: https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/
Sourdough Discard Soup on Alison's site: https://ancestralkitchen.com/2021/02/11/sourdough-discard-soup/
Alison's 100% Wholegrain Spelt Pizza: https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/
Naturally-Fermented Staffordshire Oatcakes on Alison's site: https://ancestralkitchen.com/2023/01/14/naturally-fermented-staffordshire-oatcakes/
Traditional Scottish Oatcakes made sourdough on Alison's site: https://ancestralkitchen.com/2023/01/24/sourdough-oatcakes/
Sourdough discard crackers: http://homejoys.blogspot.com/2010/03/sourdough-crackers.html?m=1
Elly's audio on 5 top tip for wholegrain baking: https://youtu.be/ifvegcKDEkk
How to shape a boule: https://www.youtube.com/watch?v=hWXA8xFYu9A
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Do you want to know how to transition your kitchen and your eating to ancestral methods? Maybe you've tried before or stopped and started multiple times? Perhaps you have the Nourishing Traditions cookbook, but feel so overwhelmed that you don't know where to go next?
In this episode, we will make it easy for you! Listen in for our road map of twenty steps that will take you from a standard diet to a beautiful nourishing ancestral one; we'll detail them all, tell you how we started and give you many resources to help your journey.
*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click here.*
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount automatically applied!
Alison's oat fermentation course is here, with a 10% discount automatically applied!
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
20 Small Steps to an Ancestral Kitchen + Resources Free Printable
20 Small Steps Bookshop List
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Naomi Huzovicova is a passionate and talented ancestral cook, a food story discoverer and an amazing photographer. She has lived and cooked up Slovakian food culture for 17 years and we're grateful to her for sharing so much of its uniqueness with us.
In this episode we open up the rich world that is Slovakian food. Naomi explains what it is, and importantly why it is like that. You'll get a history lesson via our talk of ferments, bread and fats, and you'll get to know two simple dishes that represent Slovakian food that you'll want to cook up in your kitchens right away.
Due to tech issues the audio quality on this episode is not as good as normal, but the content is top-notch!
*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click here.*
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount automatically applied!
Alison's oat fermentation course is here, with a 10% discount automatically applied!
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What we cover:
- What epitomises Slovakian food? "Having a full belly"!
- Slovakian food/farming culture and the way it has been shaped by the country's history
- Slovakian fermentation
- Strapačky - dumplings, sauerkraut and bacon
- Bryndzové halušky - dumplings with sheep's cheese
- Fats in Slovakian food
- Slovakian Sunday lunch
- Traditional drinks
- Slovakian bread
- The Best Liver Pate recipe (Naomi learnt it from her butcher)
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Straight after recording this podcast Naomi cooked up Strapačky using a sourdough mix, sauerkraut and local bacon in her kitchen with the cameras on for us! To watch the recording and be a part of our community, check out our Companionship level over at Patreon
Naomi's site
Naomi's IG
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat.
Check out Kirsten's course, Your 30 Day Fermentation Challenge, and get a special 10% podcast discount automatically applied here
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount automatically applied!
Alison's oat fermentation course is here, with a 10% discount automatically applied!
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What We Talk About:
- How and when Kirsten started fermenting, including her homestead beginnings and her time selling at local markets
- What Kirsten's favourite thing to ferment is
- The fermentation questions Kirsten gets most often
- Why fermentation is safe
- The connection fermentation brings us to our land and produce
- All about the b-corp, women-led fermentation school Kirsten co-founded
- Women as the knowledge-bearers of fermentation
- Bringing fermented foods into every meal
- Natto and why it's challenging but wonderful
- Her 30 Day Fermentation Challenge course
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
10% discount on Kirsten's Course 'Your 30-Day Fermentation Challenge' - discount already applied at this link
This 10% discount also applies to all the other courses at The Fermentation School! Click here and use coupon code AKP at the checkout!
Our local-bookshop-supporting bookstore in the US & UK has all Kirsten's books in:
US Store
UK Store
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Are you stressed about over-indulging during the holidays? Are you wondering how to eat a nourishing ancestral diet while away from home? What about the children - are people stuffing them full of sugar plums when you wish they were eating something else?
Alison and Andrea tackle all these questions and more in this episode centered around surviving the holidays, and walking into the New Year feeling nourished and healthy!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount automatically applied!
Alison's oat fermentation course is here, with a 10% discount automatically applied!
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What We Talk About:
- Why getting clear on what's important to you over the festive season is so important
- Ways to celebrate Advent
- Making your space joyful
- Creating decorations from nature
- How to eat well and stay sane if you're hosting
- Ancestral dishes that you can prepare in advance
- How you can eat well if you're not the one cooking/choosing the food
- Ancestral dishes you can take with you to other homes
- How to get in good food if you have to fly
- Children and Christmas food
- Overindulging
- Is it worth it?!
Companionship and above level patrons of the podcast check the treasure trove feed for your special gift: a 'Christmas Hamper' of goodies!
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
Fermented cranberry chutney
Andrea's Advent books:
Hallelujah by Cindy Rollins
A Christmas Carol
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
So you are really passionate about regenerative, sustainable agriculture and food, right?
And how many times have you heard, "Yes, that's all very nice but you couldn't feed the world that way; it wouldn't work at scale!"
In this episode I talk to Sir Patrick Holden, the man who's building the roadmap to show us that it could.
You'll hear us talk about his latest research into how the UK could feed itself using fertiliser/pesticide-free sustainable agriculture (with no grain-fed animals!), the tools to take this global, and how this lifetime campaigner for sustainable animal-involved agriculture feels about lab meat, supermarkets, ground-up change and much more.
We're so grateful to him for sharing a little of his 50 year career as both a farmer and an activist with us.
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount automatically applied!
Alison's oat fermentation course is here, with a 10% discount automatically applied!
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
What We Talk About:
-
The Sustainable Food Trust's recent report 'Feeding Britain From The Ground Up'
-
How the UK could grow its staple foods using regenerative agriculture
-
The roadblocks in the way of this change and how we can address them
-
The metric being developed that would allow farmers worldwide to measure their sustainability using the same framework
-
Whether there's a role for laboratory-generated meat in a sustainable food future
-
Whether this shift needs to come from top-down or bottom-up
-
What, if you can't give them up, you need to be asking the supermarkets you shop at
-
What Sir Patrick thinks we need now in order to create the change
5 reviews on Apple Podcasts, mean the world to us!*
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
Resources:
- Download The Sustainable Food Trust's report 'Feeding Britain From The Ground Up' here.
- There are three videos that succinctly and clearly explain the report and its findings: Introduction video, What We'd Eat video, and Potential Stumbling Blocks video
- SFT on Instagram
- Patrick's farm on Instagram
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
I think the whole world should be doing this! - Alison
It just makes everything more pleasant with your food waste -
there is no rotting, no flies. - Tjasa
You know that Alison is always fermenting weird and strange things but when she told me she was fermenting her trash - it was a new level. I had to know more.
A little over a year ago, Alison off-hand mentioned something she called bokashi, and I had to ask her, "What IS that?" It turns out bokashi is the Japanese word for compost, and Alison had purchased a tool that she used to ferment her food waste - even bones & fat, anything she didn't use or that went bad - into compost tea and compost, which she was using in her porch garden.
As you have seen on her instagram, she produced some incredible vegetables with the help of that nutrient dense lacto fermented suplementation for her plants. I know that any purchase Alison makes is extremely well thought-out and researched and, yes, she did her research on the bokashi process. She read books, watched videos, explored DIY options, and she did her due diligence to study this two-bucket system that we are going to talk today, as well as the inoculant that she adds to the food waste to compost it.
This fermentation process can be done in the house, it has no smell, it doesn't attract fruit flies, and you can use the compost and the compost tea in your big garden, small garden and more.
In this episode, Alison and I will explain the process of fermenting waste, the bacterial inoculant that is used to ferment the food waste so efficiently and completely, and then we will actually interview the US and Canada supplier that makes the two-bucket system that Alison is using. Alison will ask her some more technical questions and we will come back to wrap up, and you can get about your day fermenting your trash!
Check out the Bokashi system here, and use the code AKP for 10% off!
Want more?
Come be part of our community and help support the continued work of the podcast!
Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our Patreon community!
From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
What We Talk About:
2:29 What we had to eat!
08:24 A review from Ester @wolfdaughterdarling
12:24 Let's talk about bokashi! Alison's experience and why she was inspired to talk about this on the podcast
35:00 The US Giveaway (open until Nov 29 2022)
"A non-stop ferment of your kitchen waste."
37:32 Alison's interview with Tjasa
38:33 What is Bokashi?
39:09 What is "EM", and how does it work in bokashi?
40:25 How are the microorganisms used in the bokashi bucket?
41:15 Is there a smell to bokashi fermenting in our kitchens? Fermentation vs Rotting
42:34 Using bokashi in a small apartment vs on a farm or larger household
45:23 What do the Effective Microorganisms do to compost?
48:08 The rules of bokashi composting and how it differs from conventional waste composting
54:40 How do you see bokashi making a difference in a larger scale?
01:01:14 Teraganix discount code & the giveaway
"For 18 years my husband and I both worked day jobs off the farm...so we had to have systems in place to still be able to farm and to raise as much of our food as we possibly could"
Melissa K Norris is a 5th generation homesteader, a mother, an author, a podcaster and an incredible wealth of experience and information on how to thrive living close to the land.
Listen in to our interview with her to hear:
- An invaluable insider look into her farm, routine and life
- How she prepares her family's food for the week on a Sunday
- Her hard and fast rules for her kids and food
- Her insight onto the many ways to earn income from your farm (I promise there'll be ones in here you've never thought of!)
- And how she does it all...including being able to look like she hasn't just come off a farm when she actually has!
This interview is chock full of gems that'll fill out your knowledge, make your life easier and make you smile.
Want more?
Come be part of our community and help support the continued work of the podcast!
Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our Patreon community!
From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
The Run Down:
- Keeping chickens warm in winter
- Preserving eggs, her trick for freezing and freeze-drying
- Storing stuff around her house
- Braiding garlic
- How does she always look so good?!
- Her set up and routine on the farm
- Everyday tasks in Melissa's home
- Melissa's cooking routine
- Kids, balance and 80/20
- Multiple ways to generate income on a farm
- How charging people allows them to get value from what you do
- Melissa's new book: Everything Worth Preserving
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library (you can search for it)
- Scroll down to 'ratings and reviews'
- Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources:
www.MelissaKNorris.com
Melissa's books can be found in the 'Our Guests Books' section of our online bookstore.
Melissa's new book Everything Worth Preserving
Melissa on Instagram
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at
I was diagnosed with PCOS when I was about fourteen... My periods were heavy and irregular... The doctor put me on the Pill at fourteen... I was about 27 when I stopped taking the Pill. - Alison Fertility is an indication of peak health - a healthy human should be fertile for as long as possible. This indicates optimal endocrine, metabolic and nervous system functioning, as well as adequate-to-optimal nourishment. In our modern-day thinking, we have reduced fertility to simply something you look at when you want to get pregnant, and we casually ignore warning signs from our body when our fertility, metabolic and endocrine systems are crashing. In this episode, we recount Alison's incredible fertility journey, what the doctors told her about her hopes of ever conceiving naturally, and what she found as a solution. Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
The Run Down: 21:19 Fertility - it isn't just relevant if you want to get pregnant! 25:00 Alison's Fertility Story 37:03 How long did it take to restore her cycle? 41:05 Gradual change 41:08 Traditional fertility foods 52:44 How do we incorporate these foods into our kitchen? 01:02:08 Other factors that affect fertility 01:09:08 Questions for the podcast If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources: https://bookshop.org/shop/AKP (Our booklists for the US!) https://uk.bookshop.org/shop/bookshop_uk (Our bookstore in the UK!) "If you're reading a book and you don't like it, stop reading it." - Alison https://bookshop.org/a/86014/9780982338315 (Nourishing Traditions Book of Baby & Child Care) https://www.youngliving.com/us/en?enrollerid=2524222 (Ningxia Affiliate Link) Lexy's book recommendation for maintaining fertility later in life: https://bookshop.org/a/86014/9781888123036 (New Menopausal Years by Susun Weed) https://www.westonaprice.org/#gsc.tab=0 (Weston A. Price Foundation) Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com/ (Robert Michael Kay)
"Find a supplier of as locally sourced grains as possible...find a mill; a coop and support them!" If you're a bread-maker, this episode's for you. We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour. During this episode you'll hear Elly's wisdom on: Sourcing grains and flour for bread Grinding grains into flour at home, including why you would want to do it and how Elly grinds hers The vital difference between the two ways flours are produced: stone-grinding and roller milling Why and how Elly freezes her grains and what you must remember when defrosting How to get the best possible flour even when you can't afford a home-mill And Elly talks us through her whole grain process - from choosing and buying through to mixing the dough.
Elly has two hugely popular YouTube channels and has helped thousands of people with making wholegrain sourdough, we're so grateful to her for bringing us her wisdom! Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
The Run Down: 6:20 Where Elly sources her grains 11.20 Why Elly grinds grains at home for sourdough and what the benefits are "When you freshly grind, you really can tell the difference!" 17.40 Elly's home stone mill and how it works 19.50 The differences between Alison's and Elly's mills 21.50 The difference between roller-milled and stone-ground flour 27.30 The grains (and legumes) Elly uses 33.40 Elly's whole process, start to finish "I freezer-treat all my grains" 38.00 Alison's weevil attack and how someone with a small freezer could freeze grains. 45.45 Freezing flour (listen here to hear the way to defrost too) 49.30 How long to do grains last and how does that differ from flour 53.10 Using freshly-milled flour for a sourdough starter 57.00 How to get the best possible flour when you're on a budget 55.30 What Elly's up to now on her YouTube channel "It's the detail that overwhelms people...I explain the things that matter; that really make a difference and the gloss over the rest." If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources: If you're thinking of purchasing a mill, Elly has discounts available! https://www.ellyseveryday.com/home-milling-mockmill-links (Check her page here for worldwide deals on Mockmills, Komo and bakeware.) https://m.youtube.com/c/EllysEverydayWholegrainSourdough (Elly's Everyday Wholegrain Sourdough YouTube channel) http://ellyseveryday.com (Elly's website) https://www.ellyseveryday.com/storing-whole-grains-for-bread-making (Elly's post about grain storage and weevils etc. ) https://youtu.be/MnGL6UTW7fs (Elly's video about grain storage at home) https://youtu.be/t_CJdLp1NHY (Elly's latest 'Mockmill update' video ) https://ancestralkitchen.com/2021/07/06/10-elly-from-ellys-everday-sourdough-baking-soap-making/ (Our previous episode with Elly #10) https://www.instagram.com/burrumbiodynamics/ (Burrum Biodynamics (where Elly buys the majority of her grains and pulses) on Instagram) "I feel like I'm more
Why am I so obsessed with rye? It's because I love it... Rye is just so special. - Alison Where to begin with sourdough rye bread? This is a topic that both Alison and Andrea have received so many questions about. Alison is a rye sourdough bread expert - she has made hundreds of loaves over the span of years, and she has honed-in on a lot of the specific nuances and details of working with this amazing, delicious whole grain. In this episode, Alison breaks down some of her favorite reasons for using rye bread, and discusses her newly launched course - Rye Sourdough Bread: Mastering the Basics. With this course, I wanted to explain everything about rye sourdough starter; explain why rye is so wonderful, explain how rye works, how it's different from wheat. I wanted to walk people through two recipes that will enable them to understand rye, make it in their own kitchens, and, at the end of the course, be ready to start making the two loaves covered in the course or carry on experimenting with it. - Alison Alison's course is a work of love and dedication and the produce of many years of rye failures, retries, and eventually successes! You can download her course at www.ancestralkitchen.com/rye, and podcast listeners can use the code PODCAST15 to get 15% off! Rye has a different type of gluten than wheat. A lot of people who have ... sensitivities to gluten, may be able to eat rye. - Alison Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
Bread is a fundamental - it's a staple... It's so portable, practical, flexible, calorie-dense. It provides a simple meal in such a glorious way. - Alison The Run Down: 08:00 Rye Sourdough Bread 10:00 Benefit 1: Gluten Content 16:10 Benefit 2: Taste 17:40 Borodinsky Bread 20:57 Ageing Breads 24:41 Whole Grain/Wholemeal Rye Flour Huh. What do I know? I don't know how to eat soft eggs and I don't know what pumpernickel flour is. - Andrea 29:47 A tease - upcoming episode with Elly of Elly's Everyday Sourdough! You all asked for this topic! 30:30 Benefit 3: All About the Starter - and listen for the versatile ways Alison uses it! 36:10 Discard Uses 36:30 Alison's Course at The Fermentation School 42:10 Benefit 4: Working the Rye Dough - advantages, time savers 48:38 Alison shares about her course and what it includes Discount code! PODCAST15 If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources: 20-minute documentary on: https://youtu.be/mGAPEckPXzs (The Battle of Borodino - Napoleon's Bloodiest Day) Alison's Course - Rye Sourdough Bread: Mastering the Basics - use code PODCAST15 for 15% off! https://shop.kingarthurbaking.com/ (King Arthur Flour) At 28:45 Andrea referred to Alison sending out a fermented oat bake recipe over email - sign up for Alison's e-mail list here to get wonderful ancestral updates dropped in your inbox (Alison and I talk multiple times a week over video, phone or Instagram and her email list is still how I get recipes from her! I definitely recommend getting on her list - it isn't spammy or weird at all, it's just like...
"Last year we served 26,000 meals to kids and that's not including snacks...next year 44,000 meals." Today we talk with an amazing woman. Hilary Boynton is not only a mother feeding 6 kids, she's not only the author of the GAPS cookbook Heal Your Gut, but as you just heard she's a powerhouse who went into her kid's school and when offered the keys to the kitchen, said yes and transformed the menu serving them nutrient dense foods like organ meats, raw butter and kefir, bone broth and beet kvass. Listen in to hear: How, as a mum, she took over her children's school food, transforming what was served into real, nutrient dense food. The differences she's witnessed to the children, the parents and the school community. How she's taken what she's learnt and is teaching others to be lunch leaders globally. How she's stayed sane through all of this; mothering 6 children whilst also working from 5am to feed a school.
Hilary has vision, enthusiasm and such a go-do-it attitude yet she's also incredibly practical, forgiving and loving. You won't fail to be inspired. Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
The Run Down: "If you start them early and they eat this way through 12th grade there is no way you're not changing the trajectory of their health" 0:00 How Hilary regularly does breakfast 9:00 Feeding her own children 14:20 How Hilary got involved with food at her children's school and how she transformed it "I reached out to everyone who could help me" 22:40 The differences Hilary has seen 28:30 How Hilary's sharing this by training lunch leaders "It's not just a cooking class, it's a life changer!" 32:00 Hilary's move to Austin, Texas 35:20 Community-building "80-90% of our food costs go back into our local food system" 40:30 Hilary's dream 45:50 Top-down/bottom-up system change 51:00 How do we want to live? 1:03:30 How Hilary looks after herself personally If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources: Hilary has gifted us two recipes from her book The Heal Your Gut cookbook to share with our patrons! Patrons can log on to our Treasure Trove to download the recipes. If you'd like to become a patron, get extra goodies and support the podcast, Http://patreon.com/ancestralkitchenpodcast (click here). "I've been through 0-18 and every stage is different" https://www.westonaprice.org/podcast/#gsc.tab=0 (Wise Traditions Podcast) https://bookshop.org/a/86014/9781603585613 (Hilary's book: The Heal Your Gut Cookbook in our store in a wonderful US online bookshop) https://uk.bookshop.org/a/10911/9781603585613 (Hilary's book: The Heal Your Gut Cookbook in our store in a wonderful UK online bookstore) https://www.schooloflunch.com/ (School of Lunch Training Academy) https://instagram.com/school_of_lunch_?igshid=YmMyMTA2M2Y= (Hilary on Instagram) https://instagram.com/chefarangoldstein?igshid=YmMyMTA2M2Y= (Aran Goldstein) "There is no more precious resource than our children!" Thank you for listening - we'd love to continue the conversation. Come find us on Instagram:
It never occurred to me that I was part of the problem, and that I could be part of the solution. - Lindsay Lindsay Miles is an author, creator and all-around inspirational educator on the subject of zero-waste living, less-waste living and sustainable living! In this episode, Alison asks Lindsay some questions about Lindsay's experience with getting out of the supermarkets and learning to shop in alternate routes. Nobody is doing it perfectly ... But 70% is better than no percent! - Lindsay Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
The Run Down: 01:41 Why Lindsay quit supermarkets (for the most part!) 06:31 Making use of the supermarkets 12:31 What was the most difficult part of leaving the supermarket? 14:57 Tackling plastic use 16:53 Budgeting 19:00 Lindsay's recommendation for getting started Start small. It's really easy to want to go in headfirst ... and those are the stories we always hear about because they sound so dramatic, but most people don't change like that. - Lindsay If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources: https://treadingmyownpath.com/ (Lindsay's Website) https://treadingmyownpath.com/2014/04/07/how-i-quit-the-supermarket/ (Lindsay's Quitting Supermarket's Article) https://bookshop.org/a/86014/9781743795835 (The Less Waste, No-Fuss Kitchen by Lindsay Miles) https://www.amazon.it/Semplici-consigli-acquistare-cucinare-sostenibile/dp/8867533169/ref=sr_1_1?__mk_it_IT=ÅMÅŽÕÑ&crid=2E8XO1RWSXP41&keywords=cucina+facile+e+senza+scarti&qid=1654587275&sprefix=cucina+facile+e+senza+%2Caps%2C821&sr=8-1 and in Spanish here https://www.amazon.es/Cocina-sin-residuos-sostenible-complicaciones/dp/8448027892/ref=sr_1_3?__mk_es_ES=ÅMÅŽÕÑ&keywords=lindsay+miles&qid=1654587330&sr=8-3 (The Less Waste, No-Fuss Kitchen in Italian) https://bookshop.org/a/86014/9781743795446 (Less Stuff: Simple Zero-Waste Steps to a Joyful and Clutter-Free Life by Lindsay Miles) Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com/ (Robert Michael Kay)
From our kitchens, through what we do every single day, we can make a huge difference in the impact we have on the world. - Alison Try to find what the land around you can provide and use that in your kitchen. That is the absolutely central thing to making your kitchen sustainable. - Alison The idea of a sustainable kitchen is simultaneously alluring, and intimidating; not the least of which because as interest in this subject has grown, an entire host of products have ironically cropped feed on our lack of confidence and self-questioning when it comes to the world of ethical sustainability. However, there is a type of sustainability that is, well, sustainable, and that is what we talk about in this episode. We also address some of the reasons we think it is so important to work towards a sustainable kitchen, and some of the practical tips we use to achieve this goal. We have not always been so destructive, and extractive, and disposable in our habits and in our kitchens. Let's look back at what our grandmothers and great-grandmothers did. - Alison Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
Let's remember how people lived before we had the ability to ship foods literally across the entire world, on a whim, as normal. - Alison The Run Down: 04:14 What we ate and Lazy Verenicke 17:15 Were Alison and Andrea on the same train in Russia, at the same time?! 19:45 Why Make Your Kitchen More Sustainable 23:15 Achieving the best of both worlds How can you say that someone in Korea should be eating the same thing as someone in Ireland? - Alison 30:37 Sourcing and shipping The politicians are not going to do anything ... It's up to us to take responsibility. - Alison 44:54 Bonus content for listeners 46:45 Sustainable agriculture and the true cost to consumers 51:22 Food Scraps 55:43 Containers and wraps, freezing in glass jars 56:55 Cleaning 01:02:45 Tools & tips If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Take the wisdom of the ancient days and combine it with modern technology, and see if we can find a better way to live. - Andrea Resources: https://thatswhatshehad.com/how-to-make-russian-tvorog-recipe/ (Tvorog) https://natashaskitchen.com/cheese-dumplings-recipe/ (Lazy Verenicke) Pierogi Dough Beat together: 8 eggs 1 cup warm water Teaspoon salt Mix in: 6 cups flour Knead together, leave overnight or for an hour. Roll into sheets, cut in squares, fill with desired filling. Fold over to seal, and boil in water to cook. https://bookshop.org/a/86014/9780399580390 (Dara Goldstein, Beyond the North Wind) Previous Episode: #10 - Elly's from Elly's Everyday Sourdough Previous Episode: #35 - The Easy Way Previous Episode: #21 - Our Reads for 2022 Previous Episode: # - includes information on freezing in glass jars https://bookshop.org/a/86014/9780963810984 (Joel Salatin, Your Successful Farm Business) Lindsey Miles, Treading My Own Path https://treadingmyownpath.com/2014/04/07/how-i-quit-the-supermarket/ (Lindsey's Article) https://store.bokashicycle.com/ (Bokashi
As well as recording two podcasts a month, Alison & Andrea also sit down together once a month to catch up on what's been happening in their own food worlds. These chats are recorded these chats especially for the patrons of the Ancestral Kitchen Podcast. As the podcasts this month are all about bringing you closer, what better than to share one of these intimate chats with you?! So coming up you've got them both at the kitchen table, tea in hand, sharing, laughing and learning together. In this episode you'll hear: Alison's process for wet-rendering fat including the pros and cons of this method. Andrea's take on the the diaries of Nella Last and the food gems she found in her WW1&2 writings. A hilarious discussion on the many ways to cook eggs, including Alison's UK-based expertise on soft boiled eggs and soldiers. About the book Alison considers the best read on traditional English food. Andrea quiz Alison on the technicalities of the English cup of tea!
Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
The Run Down: 0:00 Last foods and new patrons! 11.45 Rendering fat using the wet method. "If you want a very clear, very pure, very odour-free fat, try it this way" 21:18 Fat storage - room temperature or fridge? 25:00 Nella Last's WW1&2 diaries "I want to shout loudly to all the mothers and tell them how important they are!" 31:30 Restriction enhancing creativity "I wish we could bring back the offal recipes" 40:20 Andrea quizzes Alison on the word 'tea' as used in England 48:45 Food in England by Dorothy Hartley 49:30 Cooking eggs - boiling, 'coddling', poaching, scrambling/rumbling, omlettes "She uses 'rumbled' instead of scrambled. I think I might start using that word!" If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources: https://instagram.com/honeyandchamomeleon?igshid=YmMyMTA2M2Y= (Dyana @honeyandchameleon) https://instagram.com/thefunctionalforce?igshid=YmMyMTA2M2Y= (Ximena @thefunctionalforce) https://instagram.com/tiffany.bye?igshid=YmMyMTA2M2Y= (Tiffany is here) https://www.theliterary.life (The Literary Life) https://www.goodreads.com/book/show/863963.Nella_Last_s_War (Nella Last's diaries) https://www.instagram.com/p/CRoStnvBs7c/?igshid=YmMyMTA2M2Y= ("Sparks of light" quote) https://www.bbc.co.uk/programmes/p028z2z0 (BBC Food Chain podcast) https://anthrochef.com/category/podcast-the-history-of-food/ (History of Food podcast) https://ancestralkitchen.com/2022/05/24/cooking-ancestrally-in-a-van/ (Podcast episode with Charlie in the van) https://en.m.wikipedia.org/wiki/Food_in_England (Food in England) https://instagram.com/lexysauve?igshid=YmMyMTA2M2Y= (Lexy is here) https://instagram.com/_crunchybitch_?igshid=YmMyMTA2M2Y= (Hannah is here) Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/...
“’OK,’ you say, “Well, there’s organic food in the supermarket.” It’s unaffordable, it is so expensive. Whereas if you buy from the people who you actually meet and you know, cut out all the middlemen, suddenly this good food becomes affordable.” As a podcast listener you have already enjoyed Rob's original music in the intro, as well as the benefits of his careful mixing and editing - now he gets to sit in front of the microphone and share some of his thoughts! Alison and Rob have spent a lifetime cultivating and working towards an ancestral lifestyle that encompasses every aspect of their lives, not just the meals on the table. In this intimate episode, they sit down together on a very hot summer day to share some details of their lives and how they have shaped their days into a rhythmic, peaceful pattern that serves them the way they need it to. “When I die, I will have spent a lot of years washing up.” Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
“I have a lot of barely repressed anger around supermarkets ... It even runs in the family; I think this is a hereditary condition.” The Run Down: 3:02 Breakfast 6:30 Sleep 14:58 Coffee “I don’t mind it being roasted a lot, the problem I have is most coffee seems to me that it was burned in the process of roasting … and you can taste it!” 27:12 Showers & Breathing (American listeners, 40◦C is 104◦F!) “I’m a singer and I need to have relaxed control of the muscles in my body… These practices release tension... They have been proven in studies … to be very effective at strengthening your immune system.” 36:27 During the day: Shopping 46:00 Life without a car 49:32 Eating 55:45 WiFi, IT, Lights 1:08:53 Patron goodies “Why pay for a gym membership when you could make it part of your daily life to use your body?” If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
“I just want to spend the next half hour talking about how supermarkets give you too much choice, and how having too much choice is terrible for your state of mind.” Resources: Access the Http://patreon.com/ancestralkitchenpodcast (extra Patreon content here) Tatami mats https://youtu.be/Y_V6y1ZCg_8 (The Beatles Norwegian Wood (This Bird Has Flown) ) Rob promised us a whole episode on coffee!!!! Let's not let him forget it, that would be fascinating! Who is Wim Hof? Wim Hof Books https://ancestralkitchen.com/2021/08/03/12-why-i-gave-away-my-iphone/ (Episode: Why I Gave Away My iPhone) “My theory is they’ve done this to all of the specialized foods in the world … I think that the thing you’re craving is natural, but the way that it’s prepared is making people ill.” Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com/
"For every complex problem there's an answer that is clear simple and wrong" Are you confused or disheartened by the mainstream medias portrayal of beef? Would you like to understand how well managed cattle can be a huge step in solving our climate and health problems? Do you long for more nuance in the discussion on how to create sustainable food for our future? Today on the podcast we welcome Nicolette Hahn Niman the author of the book Defending Beef. We talk about how the key to creating a sustainable future can be found by looking back to our food and farming heritage She explains the flaw in the global science reports we all hear about She shares how she moved from being a 30-year vegetarian back to eating meat We talk about the importance of nourishment from real food and hear how Nicolette creates and sustains that for her own family
As well as being author, Nicolette is a mother, a lawyer and a rancher. She has an incredible head for science but she has her fingers in the soil and her knife on the chopping board in her kitchen every day. There's so much wisdom in this conversation. "It is complexity and diversity that create regeneration." Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
The Run Down: 0:00 Introduction and what Nicolette last ate 8:15 The science behind cattle's footprint and the problem with global reporting 14:45 Finding simple answers by looking back 29:00 The brilliance of nature and our disconnection from it 32:34 Nicolette's move from vegetarian to meat eating 41.20 Raising a family and running a farm and the importance of nourishment 51:50 How we can make a difference "Do your best. Get what you can from your local community. Raise food if you can. Cook as much as you can and then do not beat up on yourself if you can't be perfect." If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources: Buy https://bookshop.org/books/defending-beef-the-ecological-and-nutritional-case-for-meat-2nd-edition-9781645020141/9781645020141 (Nicolette's book here) (whilst supporting local bookstores) https://www.nimanranch.com (Nicolette's ranch) https://en.m.wikipedia.org/wiki/Allan_Savory (Allan Savory) http://brownsranch.us (Gabe Brown) https://www.polyfacefarms.com/joels-bio/ (Joel Salatin) Thanks to Chelsea Green, we are delighted to be able to give away a copy of Nicolette's book Defending Beef. To find out how to get in the drawer check our Instagram accounts (details below). "For most of human history most people struggled with not having enough information now we are all struggling with a tsunami of information and the challenge is to find out what's credible" Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by...
It’s finding a balance, making sure you’re feeding your creativity in the things that inspire you, and trying to make the things that you’re not so hot on as quick and easy as possible... We live in a society that is very time-poor, and it is easy to lose that time and not have the time you need in the kitchen. Alison Even though this seems to be a podcast all about doing things the challenging, slow, ancestral way - we actually love doing things the easy way! We are big believers in finding the best of both worlds, and merging ancestral food wisdom with convenience in our modern kitchens (indoor plumbing, anyone?). Patreon listeners, be sure to check your Treasure Trove link for a slew of new printables accompanying this episode to make your life easier! Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
The Run Down: 01:24 A review from a listener 02:52 What we ate! 14:11 Heading into the main topic! 16:45 Sauerkraut Why can’t we take the best of both worlds? Why do we have to go so hard one way or the other? Why can’t we say look, there was a lot of wisdom, there was some stuff that wasn’t so good, but take the things that are valuable and continue to use them. You’re marrying that wisdom of how cabbage can be treated, but finding that shortcut. Andrea Note: 1.37 grams salt : 100 grams cabbage 24:00 Bread & Soaking Grains Really, bread doesn’t have to be that complicated. Part of it is expectation setting... If you want to feed your family and yourself predigested, fermented, healthy grains, you can do that without spending hours on it. Alison 40:15 Batch Cooking, Breakfast 45:25 The Kitchen Canon 58:00 Rendering Fat, Grinding Meat and Organs, Kefir Herbal Infusions 01:03:00 Time: The easy way to have more time If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources: https://amzn.to/3A6RzeV (Chewing the Fat by Karima Moyer-Nocchi) Episode # 29: Interview with Karima (https://podcasts.apple.com/us/podcast/29-true-historical-italian-food-with-karima-moyer/id1560950100?i=1000557188718 (Apple Podcast link)) Katie’s Bread Recipe - https://www.instagram.com/p/CbYRI52gqhb/ (Part One), https://www.instagram.com/reel/Cbanr_eAyPo/ (Part Two) https://www.youtube.com/watch?v=RQ2vsbVNplY&t=23s (Homesteading Family Breakfast Casseroles Video) (PDF link in video caption) https://www.youtube.com/watch?v=FF0tKU1-MPs (Carolyn’s Meal Planning Video) My family size hasn’t caught up to my pan size yet. Andrea https://amzn.to/3HVb503 (A Cabin Full of Food by Marie Beausoleil) Episode # 12: Why I gave away my smart phone (https://podcasts.apple.com/us/podcast/12-why-i-gave-away-my-iphone/id1560950100?i=1000530839214 (Apple Podcast link)) The question is not how much does the youth know, but how much does he care? Charlotte Mason Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at...
Thank you for asking us how you can support the show!! Listen in to hear 7 ways you can help us get this work out to more people, whatever your situation. http://patreon.com/ancestralkitchenpodcast (Here's where you can find our Patreon community.) https://makeuseof.com/how-to-rate-podcasts-on-spotify/ (Here's how to leave us a rating on Spotify) If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com/ (Robert Michael Kay)
"We love this book so much!" The ancestral cook's bible: Nourishing Traditions by Sally Fallon-Morell We love this book and we've cooked so much from it. In this episode you'll hear which six recipes from the hundreds filling its pages are our absolute favourites. We'll share why we love them, give you tips about the ingredients and processes, and talk about how we've used them to feed our families and friends and made them our own. Our six go-to dishes include two breakfasts, two mains, a dessert and a vegetable ferment and hail from all over the globe. Whether you have a copy of the book yet or not listen in and you'll leave totally inspired to make these delicious, nutritious dishes part of your own kitchen and life! Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
The Run Down: 5:20 So many new things coming to the podcast Patreon 11:34 We love Nourishing Traditions so much! 13:10 Alison's choice #1: Ginger Carrots (p95) "This is a fabulous recipe to bring to people who haven't had fermented foods before" 20:39 Andrea's choice #1: Cultured Milk Smoothie (p88) "Post-partum this was my great discovery....I could make it with one hand!" 25:40 Alison's choice #2: Kasha (p464) "You've got the toasty flavour of the buckwheat, you've got the depth of the egg, you've got the richness of the butter...and then the chicken stock. I can't stop making it!" 33:35 Andrea's choice #2: Breakfast Porridge (p455) 40:45 Alison's choice #3: Dosas (p510) 52:00 Andrea's choice #3: Gingerbread (p547) "It's so decadent!" If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources: https://bookshop.org/books/nourishing-traditions-the-cookbook-that-challenges-politically-correct-nutrition-and-the-diet-dictocrats-revised/9780967089737 (This is Nourishing Traditions) The extra goodies for our patrons have been uploaded to our 'treasure trove' library. http://patreon.com/ancestralkitchenpodcast (Access is available here, at the Companionship level and above.) This is our second episode on Nourishing Traditions; https://ancestralkitchen.com/2021/07/20/11-nourishing-traditions-the-ancestral-cookbook/ (the first is here) Rebecca at http://instagram.com/ahumbleplace (@ahumbleplace) Andrea's reference to Crisco relates to our https://ancestralkitchen.com/2022/06/07/33-the-fats-we-love-the-fats-we-leave/ (episode #33 Fats) The video with Charlie cooking pizza in a van and the video with Beatrice talking about Kenyan food are both available to sponsors at the Companionship level or greater http://patreon.com/ancestralkitchenpodcast (over at our Patreon feed) Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com/ (Robert Michael Kay)
I don’t use butter that often – but sometimes I’m really in a buttery mood and I’ll fry my pancake in ghee. – Alison For several decades, fats were vilified as the source of many health problems and were avoided by many, including Alison - she avoided all fats, completely, for ten years. The distinction that was lost in this macro witch-hunt was WHICH fats were a problem for our health - because some of them very much ARE a problem, while others are necessary for optimal health. However, the problem fats are the ones being promoted, marketed and sold to people in mass quantities today, and nourishing ancestral fats are being cast aside. Alison and Andrea discuss which fats are optimal for our ancestral kitchens, a little bit about the ones to avoid, and share some of the shocking story on the origin of Crisco. For more details on the origin of Crisco, images from the 1912 marketing book and a collection of vintage lard recipes, check out our Patreon offerings. "We buy pig back fat from Flavio, my farmer, and then we render it ourselves once every six weeks." - Alison Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
Patrons - be sure to check Kitchen Table Chats and the Treasure Trove for additional audio recordings + downloadable goodies for this episode! The Run Down: 4:18 What did you eat today? 7:28 Today’s episode 9:18 The fats we love in our kitchens 11:31 Why we use these fats 14:48 The fats we don’t use 18:03 Patreon bonus mentioned here! 22:44 Another Patreon bonus mentioned! 31:28 Rule of thumb for identifying the good ancestrally-used fats 33:18 Let’s talk about Lard! 40:53 Olive oil 48:18 Butter 56:03 Smoke points of fats and oils 58:38 Kids and fats, fertility and fats If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
"They spent more money on the Crisco marketing campaign than any campaign had ever spent up until that point." Resources: Whole Chicken: Episode 30 Weight Loss: Episode 31 https://www.instagram.com/p/CIjid8TBiJ8/ (Beeswax & Coconut Oil Candle Recipe (Andrea’s Instagram)) https://amzn.to/3wBmpKx (Nourishing Traditions, Sally Fallon Morell) https://amzn.to/3MBa3HX (Nourishing Fats, Sally Fallon Morell) https://vintagecookbook.com/product/calendar-of-dinners/ (A Calendar of Recipes by Procter & Gamble Co) https://en.wikipedia.org/wiki/Spry_Vegetable_Shortening (Spry Vegetable Shortening) https://www.instagram.com/valledelsasso/ (Flavio’s Instagram) https://www.instagram.com/p/CdqJFOHqscS/ (Alison’s pane con ciccioli (lard crackling bread) on Instagram) https://ancestralkitchen.com/2022/05/05/paneconciccioli/ (Pane con ciccioli recipe) https://www.almostbananas.net/makke-oskvarkove-pagace-soft-lard-crackling-biscuits/ (Soft lard crackling biscuits) https://amzn.to/3wJ1BQ8 (Chewing the Fat, Karima Moyer-Nocchi) https://amzn.to/3wCVC0w (Larkrise to Candleford, Flora Thompson) https://www.youtube.com/channel/UCqsvmrjWY7fPcKqWHnYVTMA (Elly’s Everyday Soap Making Channel) Aran making Injera: Patrons, check the Kitchen Table Chats Patreon feed for
A tiny kitchen. No oven. A miniscule fridge. No electric power. A small two-burner hob. Prep space the size of a chopping board. Lots of us think we have small kitchens, but imagine cooking nutrient-dense food in these circumstances. That is exactly what our guest, Charlie Burton did - for her, her husband and their two young children...for two years! And all whilst travelling around Europe in a van. Listen into this episode to hear: How Charlie cooked three meals a day and lived in a six-and-a-half metre long van and what advice she'd pass on to all of us with limited space. How she managed to find really good food on the move, despite the cultural and linguist challenges. The beautiful food highlights of her trip, including an amazing ancestral-style heaven in Slovenia. How she regularly made pizza without an oven! The constraints and restrictions she experienced on the way and how both of these things can actually support us to live and cook the way we really want to.
Want more? Come be part of our community and help support the continued work of the podcast! Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.
"We had a tiny kitchen with a two-burner hob and a tiny fridge...we only had cold water in a tank under the van...I adored my kitchen in that van and I still miss it" The Run Down: 0:00-17:00: Intro to Charlie and what she last ate Charlie's family trip - why and where The van and its tiny kitchen 17:00-30:00 How she got good ingredients despite the language and culture barriers Highlights of food "Bread was baked freshly every day, they made their own charcuterie and liquors and then had apples pressed to cider and then they would make vinegar from them; they had tray of wild sliced mushrooms drying in the sun...Not long ago that's how we were all living" What she brought home 30:00-45:00 How often she cooked and how did she do it in the tiny space Home made pizza! Fermenting in the van and disasters 45:00 onwards: What Charlie learnt in and out of the kitchen "Our travels changed our perspective on life" Charlie's advice for those who have a small space and want to eat well If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources: https://babybusadventures.com/ (Charlie's Blog, Baby Bus Adventures) https://babybusadventures.com/camping-on-a-slovenian-farm/ (This is the amazing experience Charlie had in Slovenia.) https://babybusadventures.com/favourite-french-markets/ (Charlie's favourite French markets) https://www.agriturismoilrigo.com/en/home (The Italian Agriturismo where Charlie had the delicious rabbit meal) https://thenaturalweddingcompany.co.uk/ (Charlie's business, The Natural Wedding Company) (there's so much inspiration for eco-friendly weddings on the site) If you would like to be added to the WAPF UK parents facebook group that we mentioned, please contact Charlie via her Baby Bus social media and she'll sort it for you! "I really miss the limitations that were put on us by living in a van" Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm
"Between the ages of 20 and 21, I lost 10 stone (140 pounds, 65 kilos), which at the time was half my body weight." Alison has an incredible story of growing up carrying excess weight, suffering from bullying and self-censoring, and then in a significant life change losing half her body weight through a remarkable story of self-determination. Regaining full health took longer, however - she was afraid of consuming fats for over ten years and, ultimately, an urgent desire to regain her fertility led her to begin exploring ancestral foods and the nourished, healing diet she enjoys today. Listen to her sensitively shared, moving story and share in the joy of a life regained! "What I would say, if I could talk to that girl who is twenty now? Firstly I would tell her she was beautiful; because I felt like, back then, nobody could see beyond how I looked, and they couldn’t see what was in my head and my heart." Bonus content for the Patrons - Alison has recorded a special audio event and accompanying worksheet to help you identify and understand your "why". Alison's skill and empathy as a former life coach for others, and a dedicated student of her own life and "why" shines through in this special bonus. Patrons, check your exclusive podcast feed or Patreon for this content! Love what we're doing and want to access to our exclusive library of audio, video and downloadable bonus content? Our podcast is sponsored by our patrons and listeners who also are supported by the extra content that we share over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $12 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we also share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Here's what we cover in this episode: What it was like for Alison as a child "I was completely addicted. I did things in order to fuel that addiction that I think every addict would recognize; things that I’m not proud of – and I was just a child." 24:56 Alison's decision to lose weight 32:00 Losing the weight 41:00 Fertility and regaining a cycle; maintaining weight from age 21 until finding ancestral foods at 34 45:10 Ease of maintaining weight now Resources Mentioned: "I turned to food when no one was looking. I did that to get sensation, to feel luxury, to feel okay about life. When I was eating foods like that, it seemed like the world was okay." https://ancestralkitchen.com/2022/03/29/alisoninpictures/ (Alison's in Photos) - these are the pictures Andrea is looking at during the episode Katie's Sourdough Sandwich Bread: https://www.instagram.com/p/CbYRI52gqhb/ (Part 1), https://www.instagram.com/reel/Cbanr_eAyPo/ (Part 2) Source for unbleached cool-milled flour: https://www.azurestandard.com/?a_aid=fDevVdRXWd (Azure Standard) (Andrea's link) https://www.instagram.com/p/CbZpKM7KQ7R/ (Slow-Cooker Beef Tongue on Alison's Instagram) https://amzn.to/3vPm9HD (Nourishing Traditions by Sally Fallon Morell) https://www.floliving.com/about/ (Alissa Vitti) Craig and Kitty's Podcast is called Weight Loss for Women If you like us and use Apple Podcasts, please leave us a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us! Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at...
"A whole chicken is one of the most economical things you can bring into your kitchen" Jamie Waldron, Butcher The chicken, the whole chicken, and nothing but the chicken! Pasture-raised, ethical meat is a popular catch-phrase nowadays, but can it really be affordable? In this episode we will show you that it is, and how becoming fluent in "whole chicken" will make your meals more nutritious, delicious, easy AND budget-friendly. We'll also bust a few chicken myths and share how we utilize whole chickens - including the odd bits - in our kitchens! Love what we're doing and want to access to our library of audio, video and downloadable extra content? Our podcast is sponsored by our patrons and listeners who also are supported by the extra content that we share over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $12 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we also share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Here's what we cover: 0:00-5:20 Intro, what we last ate and welcome new patreon community member 5:20-15:00 Chicken price comparison organic/conventional in UK and US; astounding difference in whole chicken/breast price, challenges of organic certification "Whole chickens and supermarket chicken breasts are incomparable in terms of both nutrition and cost" 15:00-24:00 Nutritional content, craziness of industrial animal raising and what do we (and should we) feed chickens "Give a store label 0% of your trust" 24:00 onwards: Practicalities in the kitchen "I love the idea of freezing shredded chicken in stock" 25:00 -29:00 How to cut up a whole chicken before cooking, including information on the Patreon chicken video! 29:00-38:50 Cooking a whole chicken 38:50-49:45 The 'extra bits': Head, feet, neck and broth, including the value of broth obtained from a whole chicken "$72 of broth from one single whole chicken" 49:45 How Andrea uses her chicken meat Resources Mentioned: http://instagram.com/valledelsasso (Flavio) is Alison's farmer https://ancestralkitchen.com/2022/03/01/26-bones-water-the-magic-of-stock/ (Our stock episode ) http://pipersfarm.co.uk (Piper's Farm in the UK ) http://polyfacefarms.com (Polyface Farm )(Joel Salatin's farm) http://patreon.com/ancestralkitchenpodcast (To access our Patreon video on an alternative way of cutting up a whole chicken which divides the meat equally between each portion) https://www.jwaldronbutchers.com/who-am-i (Jamie Waldron ) https://youtu.be/2z7KU7WHr3M (Jamie Waldron parting a chicken video) - notice in the video the original butcher left the chicken butt ON and just cut the gland OUT. At the end he does a demo without any background talking. https://amzn.to/37IOa9X (Home Butchering Handbook: Enjoy Finer, Fresher, Healthier Cuts of Meat from Your Own Kitchen (A Living Free Guide) by Jamie Waldron) https://youtu.be/OEu_ZmLJTm8 (Another way to cut the whole chicken, including backbone). Doesn’t evenly portion meat, though. "Get to know your farmer, build a relationship - don't pay attention to something stamped on a label on a supermarket shelf" Additional Resources Not Mentioned: If you are ready to deep dive into chickens, this trio of books will set you off and running: https://polyfaceyum.com/product-cat/cart/#!/YOUR-SUCCESSFUL-FARM-BUSINESS/p/171059408 (Your Successful Farm Business by Joel Salatin) (yes - non-farmers should be reading this, too. If you are ready to explore the ideas of redemptive farming, this book will open up an entire universe. It will pack in way more than you expect!)...
"Traditions are always things that are selected and dusted off from the past and embellished and sort of made into a collage of who we are and what represents us. What I wanted to capture with this book was the difference between that collage and the very important idea of tradition, with what people were actually eating." Karima Moyer-Nocchi, speaker, historian, professoressa and author of Chewing the Fat and The Eternal Table, discusses with us the sometimes shocking differences between the myths of Italian traditional foods and the true history. She also shares her heart about the vital importance of capturing the oral narratives of our elders before the generation of memory keepers from a unique time have left us. "History has always been written as if no one ever ate." Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $12 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! "I really don’t have the words to describe the feeling that I have of watching that happen, and making that transpire – because you can just feel that this is the first time that these families were actually paying attention to what the older woman had to say." Time Stamps: 00:30 Welcome and thank you to our patrons! 01:43 Introducing Karima 03:22 What’s the last thing you ate? 05:24 Diving in to Chewing the Fat: why our traditional ideas of Italian historic foods are just wrong. Karima explains this and some sources of our misperceptions. "If you want to look up the dates of wars and things like that, you need to go to another book. Because this is a book about truthfulness, which is the other side of the coin." 11:57 Why are these false ideals we hold about historical Italian food and diet so prevalent? 12:55 Hot Mention: The development of the idea of the Mediterranean diet 15:27 What did people eat? The surprising myths that emerge about Italian food during the fascist era. 19:36 The biggest surprise for Alison in the book! Addressing the olive oil question and shocking revelations about lard 24:00 Hot Mention: Ancel Keys 26:10 The ideas of the Mediterranean diet 26:54 The Mediterranean Pyramid 34:09 UNESCO and making food an intangible heritage 37:09 When you started out on this project, did you know you would find all these myth-busting revelations? 39:57 What surprised you the most? 42:38 Karima’s interviewing and recording process; the concept of oral narrative in the historical record. 49:00 Learn about yourself as an interviewer 53:55 What do you want people to do with the information in the book? What do you want to happen because of it? Resources Mentioned: https://podcasts.apple.com/us/podcast/4-the-5-most-expensive-and-yet-the-cheapest-foods/id1560950100?i=1000516864259 (Five Cheapest Foods Episode) https://www.merriam-webster.com/dictionary/fifth%20quarter (What is the fifth quarter?) https://www.britannica.com/event/Columbian-exchange (The Columbian Exchange) "Using butter was an expression of wealth. If someone in your family was not well, you would try to procure some butter. I’ve seen things like curatives to pick someone up and give them a little bit of energy, putting a little pat of butter in their coffee. That would be something you would give someone when they were not feeling well." https://carnivoreaurelius.com/ancel-keys/ (Ancel Keys) - a quick search for this biophysicist produces a number of polarizing articles...
Raising a large family is the work of a lifetime and the more support you have, the more fulfilling and smooth it'll be. Listen into today's episode to hear Andrea share what she's learnt through growing up in a large family and now creating her own farm-centered family. We cover budget, space, land, support networks, kitchen organisation and much more. Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! "There is no part of life that is disconnected from the table" Here's what we cover: 0:00-24:00 - What we last ate; ancestral movement; making radical shifts; knives for butchering; using all of a pig. "The voices that you allow into your life matter a lot" 24:00-33:00 - Andrea's large family and her role in it; the life-cycle learning that happens in large families; giving over tasks to children; Andrea's home-schooling experiences "The more you can eliminate processed foods and do the processing yourself, the more money you'll save" 33:00 onwards - Andrea's rings of influence in a family: territory; voices; home; kitchen and heart "You must be willing to train your children early. When a child asks to help, never say no! It's so hard to do..."Sure! Grab a chair! Come sprinkle flour all over the floor!" Resources Mentioned: http://ancestralkitchen.com/challenge (The Ancestral Kitchen Challenge) https://www.fermentationschool.com/courses/sowans-the-scottish-oat-ferment (Alison's Sowans course) http://nutritiousmovement.com (Katie Bowman) https://www.barnesandnoble.com/w/chewing-the-fat-karima-moyer-nocchi/1122728288 (Chewing The Fat by Karima Moyer-Nocchi) Meet Alison episode KTC means Kitchen Table Chats; it's the regular, intimate podcast that is available to http://patreon.com/ancestralkitchenpodcast (patrons of the podcast) https://ancestralkitchen.com/product/boza-video-course/ (Alison's Boza course) https://www.instagram.com/charlottemasoncommonplace/ (Andrea's Charlotte Mason Commonplace on Instagram) https://amzn.to/352WzEr (A Cabin Full of Food by Marie Beausoleil) https://www.youtube.com/c/HomesteadingFamily (Homesteading Family on You Tube) https://www.instagram.com/chefarangoldstein/ (Chef Aran on IG) https://amzn.to/3iuRUye (Ball Blue Book) (new editions come out every few years! I collect the vintage copies for amazing tidbits of information, albeit also some questionable safety practices, ha! - Andrea) https://amzn.to/37GSs1C (Ball Complete Book of Home Preserving) - LOTS of recipes, variations and charts https://www.instagram.com/lexysauve/ (Lexy Suave on IG) - she shares a lot of tips and ideas for cooking for a large family, prepping school meals, encouragement for mothers, and ancestral eating in general Andrea's Additional Resources Not Mentioned Here are a few more resources you will enjoy! https://simplycharlottemason.com/store/for-the-childrens-sake/ (For the Children's Sake) - it's one thing to say "never say no to children in the kitchen," but without a foundation of understanding and belief behind that it's hard to follow through! This book encapsulates the beliefs that drive our parenting and education. https://www.sapbushfarmstore.com/shop/7 (Radical Homemakers, Long Way on a Little an other titles by Shannon Hayes) - Make the meat and the meat dollars stretch and stick to ethical, BETTER tasting meats while you do it! Shannon also encourages a generational family view with...
How do you eat ancestrally on a budget? What about burnout and decision fatigue? Alison and Andrea sit down with Christine and Corey from the Modern Ancestral Mamas Podcast with a stack of your questions, and all share resources and ideas to tackle each one! This will definitely go down in the books as one of our favorite episodes ever, as the four of us seriously enjoyed talking together and working through these issues as a group. Be sure to check out Part One of this conversation over at the https://podcasts.apple.com/us/podcast/relationships-ancestral-food-how-to-do-it-all/id1590448656?i=1000552684826 (Modern Ancestral Mamas Podcast - "Relationships + Ancestral Food + How to Do It All")! Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Here's what we talk about: 00:31 Introducing the episode 08:46 Welcome! 09:05 Question 1: How to avoid burnout 15:06 Question 2: Are organic bones absolutely necessary for bone broth? What if we can't find them? 22:17 Question 3: How do you manage all the ferments? How do you even make water kefir!? 29:29 Question 4: What are some meal train ideas for a new mom, for family members who want to help out after baby is born? 38:45 Gary's advice for when a family has a new baby! 39:12 Question 5: How has diet affected your little one's sleep? 47:29 Question 6: Tips for a mama on a budget - and when the budget is tight, what do you prioritize? 1:00:19 Question 7: Tell us your favorite resources for eating ancestrally - either podcasts or books! Resources Mentioned https://www.instagram.com/fornutrientssake/ (Corey Dunn on Instagram) https://www.instagram.com/nourishthelittles/ (Christine Muldoon on Instagram) https://podcasts.apple.com/us/podcast/the-modern-ancestral-mamas-podcast/id1590448656 (Modern Ancestral Mamas Podcast) https://podcasts.apple.com/us/podcast/relationships-ancestral-food-how-to-do-it-all/id1590448656?i=1000552684826 (M.A.M. Interview with Alison and Andrea) https://www.youtube.com/watch?v=69O4PXzAQ5Y (When Andrea says "this book" in the introduction, she was referring to )https://amzn.to/3i51EPq (Nourishing Traditions by Sally Fallon Morell) https://www.fornutrientssake.com/blog/what-to-bring-to-a-new-mom (Corey's Blog Post: What to Bring to a New Mom) https://amzn.to/3t4dEac (The Nourishing Traditions Book of Baby & Child Care) https://amzn.to/3CERgr5 (Eat Like a Human by Dr. Bill Schindler) https://amzn.to/3J7Xpyz (Real Food for Pregnancy by Lily Nichols) https://amzn.to/3J6XsdR (Nourished Beginnings by Renee Kohley) https://podcasts.apple.com/us/podcast/wise-traditions/id1072618042 (Wise Traditions Podcast) https://my.captivate.fm/by%20Christine%20Muldoon (Christine's Real Food + Real Family Course) https://amzn.to/3CEmGxB (Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan) https://www.instagram.com/offallygoodcooking/ (Offally Good Cooking on Instagram) https://amzn.to/3tfYHlD (Wild Fermentation by Sandor Ellix Katz) https://amzn.to/3I682Av (Nourishing Traditions Cookbook for Children by Suzanne Gross) https://amzn.to/3I891jN (A Cabin Full of Food by Marie Beausoleil) https://amzn.to/3w3EIIu (Radical Homemakers by Shannon Hayes) If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll...
"Stock will bring you so many more benefits than muscle meat on its own and for about a tenth of the price" Take the left-over bones from an animal, combine them with water and some gentle heat and then wait. You'll be gifted with one of the most revered food stuffs worldwide: Stock. It's nourishing, comforting, tasty and the base of so much good food. Listen in to hear us wax lyrical over this simple food, then talk about how we make it, the different types and how we use it in our kitchens. Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! The run down: 2:10 What Andrea ate for breakfast and then what Alison ate for lunch 18:20 Talking about stock - a quote 22:22 Stock's historical clout 24:00 Why stocks are so popular 26:00 Health benefits of stock "Stock is the best sports recovery and protein drink out there" 30:50 Why Andrea makes stock 32:20 Why Alison makes stock 34:55 Difference between bone broth and meat stock 38:30 The practicalities 39:20 How we cook it - equipment and routines "Add in some herbs when you warm it up for an extra boost" 42:40 Add-ins to the pot and roasting the bones 46:52 The smell of stock cooking 49:40 Pork stock "Cooking grains in stock is great!" 50:52 Fish stock 53:14 Heads and feet! 54:16 To skim or not? 54:52 Skinning chicken feet 56:05 Industrial stock 1:03:35 How we use stock in our kitchens and lives "You can use stock with sourdough discard to make gravy" 1:06:12 Gravy and how Andrea makes hers 1:10:55 Freezing stock "Hot chocolate broth? I'm going to go and make one!" Resources Mentioned http://ancestralkitchen.com/challenge (The Ancestral Kitchen Challenge) http://instagram.com/chefarangoldstein (Chef Aran Goldstein) http://fermentationschool.com (The Fermentation School) https://www.westonaprice.org/book-reviews/nourishing-traditions-by-sally-fallon-and-mary-enig/ (Nourishing Traditions, the book) https://www.westonaprice.org/book-reviews/nourishing-broth-by-sally-fallon-morell-kaayla-daniel/ (Nourishing Broth, the book) https://thewellnesscouch.com/aqj/qcc-156-meat-stocks-bone-broths-how-why (Jo Whitton's Quirky Cooking podcast episode on stock) https://www.theeternaltable.com/books (Chewing The Fat, the book) https://genome.ch.bbc.co.uk (BBC program archive) https://www.bbc.co.uk/programmes/b01dtgbj (BBC Food Program on stock) https://ancestralkitchen.com/2021/02/11/sourdough-discard-soup/ (Alison's recipe for Sourdough Discard Soup) http://instagram.com/kobofermentary (Kobo Fermentary, on Instagram) https://www.instagram.com/p/B8WWgbNhHjt/?utm_medium=copy_link (Andrea's post on freezing in jars) https://www.nutritiousmovement.com (Katy Bowman's work) If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us! Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen)
I have hope because I feel that enough of us know that there is a way out. - Hilda Hilda Labrada Gore is one of the most well-known voices in the ancestral health space. As the presenter of the hugely popular Wise Traditions podcast, she has spoken with health, agriculture and wellness leaders from all corners of the globe! Today, instead, she gets to take the guest seat and be the subject of a podcast interview! Alison and Andrea each brought their questions and asked her about what she has learned from hosting over 350 interviews in seven years, what she loves to prepare in her own kitchen, podcasting gaffes and more. Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details Resources Mentioned Health is our body's default setting. - Hilda https://www.westonaprice.org/ (Weston A. Price Foundation) https://secure.westonaprice.org/cvweb_weston/cgi-bin/utilities.dll/openpage?wrp=chapter_dir.htm (Find your WAPF chapter!) https://nourishingtraditions.com/ (Sally Fallon Morell) https://holistichilda.com/ (Hilda's Website) https://www.instagram.com/holistichilda/ (Hilda's Instagram) https://www.wisetraditions.org/ (Wise Traditions Conference) https://www.westonaprice.org/sv/podcast/ (Wise Traditions Podcast) https://www.westonaprice.org/sv/podcast/you-heal-you/ (You Heal You: The Tommy John Podcast) https://amzn.to/3rbkTL5 (The Nourishing Traditions Book) https://www.simonandschuster.com/books/Theres-No-Such-Thing-as-Bad-Weather/Linda-Akeson-McGurk/9781501143632 (There's No Such Thing As Bad Weather by Linda Åkeson McGurk) https://www.westonaprice.org/nl/podcast/176-junk-light/ (The Junk Light Episode on W)https://www.westonaprice.org/nl/podcast/176-junk-light/ (ise Traditions) https://whiffletreefarmva.com/the-farmers (Whiffletree Farm in Virginia) https://www.poetryfoundation.org/poets/wendell-berry (Wendell Berry) https://www.polyfacefarms.com/joels-bio/ (Joel Salatin) https://thebigfatsurprise.com/ (The Big Fat Surprise website) https://amzn.to/3qeNKiA (The Big Fat Surprise book) https://www.youtube.com/watch?v=VXQNwS2g7NI&ab_channel=WiseTraditions (The Big Fat Surprise Interview on Wise Traditions ) https://www.westonaprice.org/podcast/215-kefir-a-unique-probiotic-drink/ (The Kefir Episode on Wise Traditions) If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us! Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com/ (Robert Michael Kay)
"Once you've had really good pizza, it's hard to go back!" You might hear our tummies growling in the background because today we talked about one of our mutual favorite subjects - pizza!! Alison shares some surprising facts about the history of pizza in Italy, and both Andrea and Alison discuss favorite ways of preparing dough and topping the pizza. There are infinite variations on this theme and they are all right - we don't judge what you want to put on your pizza, even if it's pineapple (but maybe a little if it's Nutella). Share your pizza pictures online and tag us on Instagram so we can drool over them and copy your brilliant ideas in our own kitchens! Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Here's what we talk about: 2:00 New patron and a cool review! 3:50 Ancestral Kitchen Challenge update 7:30 What Andrea ate for breakfast 10:05 What Alison ate for supper 14:00 Pizza! 14:45 Defining pizza 17:48 History of pizza "Pizza was a street food in Naples" 20:30 How a Neapolitan street food became a global phenomenon "Pizza as we know it was not eaten nationally in Italy until the 70s and 80s" 25:15 Italian food and regionality 26:36 Flatbreads "Flatbreads are core to humanity" 27:46 US styles of pizza 30:30 Bad pizza! 32:00 How Alison makes her spelt pizza dough 33:27 How Alison shapes her pizza dough 35:05 How Andrea makes her pizza dough "Pizza is a great way to get our kids involved in the kitchen" 40:30 How we manage transferral from bench to oven 46:00 Toppings 50:35 How to avoid a soggy Margherita pizza 51:01 Making tomato sauce 55:21 Lardo on pizza 56:09 Don't set your oven on fire like Alison did! 1:00:00 Pizza temperatures/ovens "My first oven in Italy had a integral pizza stone!" 1:01:42 It doesn't have to be perfect! 1:03:32 Pizza screens 1:04:47 Meatza 1:06:52 The problem with Nutella "This makes me want to make pizza!!" Resources Mentioned https://www.youtube.com/watch?v=69O4PXzAQ5Y (See, you all knew pizza was popularized in Naples) https://www.instagram.com/ahumbleplace/ (Rebecca at A Humble Place) https://ahumbleplace.com/cooking-handicraft/ (Nourishing Traditions for Kids as a Handicraft) https://ancestralkitchen.com/2021/12/30/ancestral-kitchen-challenge-2022/ (2022 Ancestral Kitchen Challenge) https://amzn.to/328IMKS (Chewing the Fat) book (also see https://amzn.to/3KktYKz (The Eternal Table), by the same author!) https://www.independent.co.uk/arts-entertainment/books/reviews/chewing-the-fat-an-oral-history-of-italian-foodways-from-fascism-to-dolce-vita-by-karima-moyernocchi-book-review-a6739731.html (Chewing the Fat book review) https://amzn.to/3qGoKAM (The Art of Eating Well: An Italian Cookbook by Pellegrino Artusi) https://amzn.to/3IfMYb5 (Taste & the TV Chef: How Storytelling Can Save the Planet by Gilly Smith) https://www.ellyseveryday.com/ (Elly's Everyday) https://www.quirkycooking.com.au/ (Jo Whitton: Quirky Kitchen) https://www.golapodcast.com/blog (Gola Podcast) https://www.golapodcast.com/blog/2019/7/5/nutella-nightmares (Gola Podcast Episode: Nutella Nightmares) https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/ (Sourdough Wholegrain Spelt Pizza Recipe on Alison's Website) If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast
Slovak food is comfort food. It’s not light, it’s not summery, but in the winter – it’s peasant food. Food that sticks to your bones and gives you a lot of energy to work in the fields. It’s simple; there’s a limited repertoire of spices. A lot of them involve just very ordinary ingredients. – Naomi Get your marjoram and paprika ready, because the long-anticipated pig butchery interview is here! In this episode, Alison sits down with Naomi, a Canadian-born photographer and home cook who has lived in, immersed in and documented Slovakia for the past 17 years. Naomi shares about the experience of traditional Slovakian pig butchery including unique recipes, the secret to non-liver-tasting-paté (!!!) and more. To indulge in Naomi's incredible food photography and to find the recipes she mentions, check out the links in Resources! Soup is a staple here. Traditionally, they had it every day for lunch. Naomi Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Going and living in a place is really the only way you get to learn that every place has it's bonuses, but also every place has its frustrations as well. Alison Time Stamps You don’t actually need a lot of fancy equipment – a table, lots of knives, big things for mixing in. Naomi 01:17 What Naomi Ate 13:18 What Alison Ate 17:11 Introducing Naomi 17:25 How Alison met Naomi 18:43 Growing up in Canada 22:06 Life in Slovakia 23:50 Food in Slovakia and how it has changed 29:00 Do you miss Canada? 31:18 Let’s talk about Slovakian pig butchering! 34:04 The season for pig butchering A fair amount of fruit schnapps is also consumed during this process, it’s an integral part of it! Naomi 36:25 Starting the pig butchering 39:40 The cutting 41:45 Lunch on butchering day 41:59 The organs: creating a traditional sausage 44:40 The underchin! I absolutely heartily recommend having a go at those lard biscuit things! Alison 46:38 The lard and pagac (cracklin biscuits) It’s a great winter food – it’s really full of energy and will keep you full for a long time. Naomi 53:25 The pig’s blood: black pudding and blood sausages 55:30 The taste of blood This is something that doesn’t keep very well and it doesn’t freeze very well; so, they put it into bowls and share it with the neighbors. Naomi, sharing about black pudding 47:35 Headcheese 01:00:20 Nightfall 01:01:40 Dinner 01:02:50 The muscle meat 01:03:30 The secret to non-liver-tasting pate 01:04:30 Canned meat 01:04:44 The skin 01:07:00 Naomi’s favorite dish from the butchering 01:09:05 Cleaning up 01:10:41 Memories and looking to the future 01:21:00 If we want to make these recipes … where do we look? 01:22:25 An eBook on traditional Slovakian soups 01:22:55 A version of strapacki on the blog 01:25:30 Naomi’s favorite blog posts [under Slovakia or Recipes] 01:28:00 Naomi’s blog & Instagram Resources Mentioned Pretty much the toenails, and if we haven’t cleaned out the intestines then those too, get thrown away. Naomi https://www.instagram.com/almostbananas/ (Naomi on Instagram) Anyone who gets excited by traditional recipes and beautiful photography, will want to have a look at your site. Alison http://www.almostbananas.net/potatoes-bacon-and-sauerkraut-strapacky/ (Potatoes, Bacon and Sauerkraut: Traditional Slovakian Dumplings (Strapačky)) If someone wants to start eating sauerkraut and it’s too...
"The Ancestral Kitchen Challenge is here to spark your creative fire!" Andrea We are excited to announce the 2022 Ancestral Kitchen Challenge! This challenge is designed to spark excitement and creativity in your kitchen and hopefully push you in a few areas to try something new or revisit something long forgotten. You can adjust every challenge to suit your unique kitchen, family and region! In this episode Andrea and Alison discuss the 22 different challenge topics that are covered during the year, what sparked them and some different ways they could be imagined. http://ancestralkitchen.com/challenge (Download the challenge PDF) We hope you will share your challenge results with us! https://www.instagram.com/ancestralkitchenpodcast/ (Tag the podcast), email Alison@ancestralkitchen.com or use the hashtag #ancestralkitchenchallenge ! Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Time Stamps 1:51 What is The Ancestral Kitchen Challenge? 6:00 Make it your own! 6:30 Where to find the .pdf 7:00 #1 fermented drink 8.59 #2 book from the podcast 10:01 #3 bread 11:55 #4 kitchen scraps 13:13 #5 kitchen tool 15:16 #6 spice 16:18 #7 recipe exchange 17:38 #8 an elder 24:54 #9 broth 25:45 #10 recipe gift 16:56 #11 ferment 28:18 #12 dish known to locals 31:40 #13 offal 37:37 #14 fat 40:49 #15 herbs 45:03 #16 preserve something 46:17 #17 a previously-avoided recipe 48:46 #18 a meal entirely from your region 53:48 #19 go screen-free 1:01:55 #20 new cookbook 1:02:11 #21 make something from the podcast 1:02:41 #22 a meal from your genetic ancestors 1:04:54 How to share your challenges! 1:06:04 A page for your notes and the pdf Resources Mentioned https://www.theliterary.life/ (The Literary Life Podcast (inspiration for this challenge!)) http://ancestralkitchen.com/challenge (www.ancestralkitchen.com/challenge) Spices mentioned: Sumac, Cassia https://amzn.to/32DSMfk (Chewing the Fat by Karima Moyer-Nocchi) https://ancestralkitchen.com/ (www.ancestralkitchen.com) https://farmandhearth.com/ (www.farmandhearth.com) https://amzn.to/3EHV75T (Renewing America's Food Traditions book) http://www.albc-usa.org/RAFT/ (Renewing America's Food Traditions (RAFT) Alliance) http://ancestralkitchen.com/sourdough-porridge-series (Alison's sourdough porridge videos) https://ancestralkitchen.com/2021/12/30/slow-cooked-beef-heart/ (Alison slow-cooked beef heart recipe) http://patreon.com/ancestralkitchenpodcast (Aran's video instructions for teff pancakes are available on our Patreon feed) http://www.almostbananas.net/aboutcontact/ (Naomi (Almost Bananas)) http://www.almostbananas.net/recipes/ (Resource for Offal: Naomi has an entire section of recipes for offal!) https://www.almostbananas.net/makke-oskvarkove-pagace-soft-lard-crackling-biscuits/ (Naomi's Soft Lard Cracklin Biscuits (Mäkké Oškvarkové Pagáče)) https://www.instagram.com/p/CNnTzrjhSe6/?utm_source=ig_web_copy_link (Mayonnaise Recipe (use turkey fat instead of bacon fat)) https://www.instagram.com/thistlebeetea/ (Stephanie at ThistleBeeTea) https://ancestralkitchen.com/category/podcast/page/2/ (Fire Cider Episode) http://dotalanecdotes.blogspot.com/2010/11/who-doesnt-love-good-home-remedy.html (Fire Cider or Master Tonic Recipe on my old embarrassing blog)...
"Find who inspired the person who inspired you." - Andrea We got together to share our book stacks for 2022 with each other and both our lists got longer in the process! Alison dived in depth with a few titles and Andrea brought a longer list with shorter descriptions. New published books as well as old vintage materials sit side by side in our to-be-read stacks, audiobooks and e-books as well, and we both stole titles from each other as we usually do. We hope you will share your book stack with us and tag us or use the hashtag #ancestralkitchenbookstack so we can see it and share! Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats where we also share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Do you know what got me interested in flying? It wasn't reading Bernoulli's principle - it was getting on a plane and flying from Seattle to Moscow. - Andrea Time Stamps Note: Further resources that we discussed in addition to our book stacks, as well as links to the books themselves, can be found in the Resources section below Skip the intro and go straight to meals! 00:42 Thank you Patrons! 10:11 Introducing a sneak peak to .... https://ancestralkitchen.com/2021/12/30/ancestral-kitchen-challenge-2022/ (The 2022 Ancestral Kitchen Challenge!) (Check back for a BONUS episode all about this on Tuesday January 11!) 10:57 https://ancestralkitchen.com/2021/12/30/ancestral-kitchen-challenge-2022/ (Link to the 2022 Ancestral Kitchen Challenge details) Diving into the book stacks 13:10 Eating to Extinction: The World's Rarest Foods and Why We Need to Preserve Them 13:25 Quote from Eating to Extinction 16:21 Review on Eating to Extinction from another reader 17:34 Andrea lists a few books from her stack and why fiction reading supports her understanding of ancestral eating 19:00 Letters to a Young Farmer 22:13 The Hidden Art of Homemaking 22:50 Lark Rise to Candleford 23:27 Annie Dillard 24:00 Defending Beef 24:29 Nourishment: What Animals Can Teach Us about Rediscovering Our Nutritional Wisdom 24:53 Alison speaks about Defending Beef 27:35 Andrea lists a few more books 33:16 Hungry Planet 33:30 Material World 36:00 It's so much bigger than "am I eating the right amount of protein..." This is so much more than that. - Andrea Farm-Related Stack 42:19 Speak to the Earth: Pages from a Farmwife's Journal 42:24 Bee-Keeping for Beginners 43:00 Pastured Poultry Profits 43:30 Animals Make Us Human 44:02 I really appreciate someone giving a recommendation. Everyone listening, if you want to recommend some books to us - please do come and let us know. Recommendations really are a thing with books, you know. - Alison Titles listeners on Instagram told us they are reading 46:00 Range: Why Generalists Triumph in a Specialists World 47:24 Alison works through her stack again 50:11 This year has been a year when I've delved - diven - doved into beer. I'm not sure which past participle to use. - Alison How to Brew 51:09 I tend to do this with things - I dive in at some weird deep end. - Alison Wild Brews 52:30 Working books for the kitchen 56:12 Carla Emery's Old-Fashioned Recipe Book 56:40 Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods 57:19 The Art of Natural Cheesemaking 59:00 Sacred and Healing Herbal Beers 59:59 Yes! Because you're feeding your mind! You have to feed your mind. Andrea The Foxfire Book 1:00:20 Keeping Food Fresh: Old...
"The figures fill me with hope. Because this journey we're taking is so important for health, for our children and for the planet. People are interested, they want to learn, they want to move..." Alison The podcast made it from a twinkle in our eyes to 14,000+ downloads this year! And it's taught us both so much. Listen in to hear us talk about what worked, what we've both been up to and what we hope to bring to life in 2022. Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! "If you aren't where you want to be yet, just keep working on the skills" Andrea Time Stamps: 2:12 It's our last episode of the year! 4:17 Thank you for all your support this year. 8:18 Andrea's breakfast - abundance and Ningxia Red 11:49 Alison's lunch - mutton liver, pumpernickel and rye farmhouse ale 17:10 The smell/memory connection 20:38 What's happened with the podcast this year 21:57 Rob's song, Who Ya Callin' Pigs 22:40 14,000 downloads! 24:20 Most popular episode this year 30:12 Zoom cook-alongs 31:45 What we've learnt from the podcast this year 41:22 What Alison's learnt in her own life this year 43.42 Alison tries to remember all the things she's done in the kitchen this year! 47:56 Alison talks about her family's reading time 52.45 Alison talks about her tech use/time management/screen use 1:00.48 Andrea's year 1:04:47 What keeping poultry has taught Andrea 1:05.00 Why Andrea names her animals 1:11:20 Alison's plans for 2022 1.14.35 Andrea's plans for 2022 "This is the podcast we wish we'd had when we started" Andrea Thank you for staying with us whilst we work through audio gremlins. We have plans to help improve the quality next year. Resources Mentioned: https://www.instagram.com/p/CWtC1UiL08j/ (Stephanie's Castagnaccio post) https://ancestralkitchen.com/ (Sign up for Alison's newsletter!) https://www.youngliving.com/us/en/referral/2524222 (Andrea's Affiliate link for Ningxia Red) https://ningxiared.com/ (Details about Ningxia Red) https://ancestralkitchen.com/sourdough-porridge-series/ (Sourdough porridge videos on Alison's site) https://ancestralkitchen.com/product/boza-video-course/ (Alison's Boza course) https://ancestralkitchen.com/product/sowans-the-scottish-oat-ferment/ (Alison's Sowans course) https://holistichilda.com/about (Holistic Hilda) (presenter on the https://podcasts.apple.com/us/podcast/wise-traditions/id1072618042 (Wise Traditions podcast)) https://www.youtube.com/c/EllysEverydayWholegrainSourdough (Elly's Everyday Sourdough Baking You Tube channel) https://podcasts.apple.com/us/podcast/10-elly-from-ellys-everyday-sourdough-baking-and-soap/id1560950100?i=1000527923497 (Our interview with Elly) https://www.hipcamp.com/en-US/discover/washington/chuckanut-hills-farm-camp (Stay with Andrea at her Hip Camp) https://www.instagram.com/p/CWlJcDLor2F/ (Alison cooking pizza in the wood-fired oven!) https://www.instagram.com/chefarangoldstein/ (Chef Aran's Instagram profile) https://www.toastmasters.org/ (Toastmasters) https://feeds.captivate.fm/commonplace-read-aloud/ (Wuthering Heights read by Alison on Andrea's read-aloud podcast) https://podcasts.apple.com/us/podcast/11-nourishing-traditions-the-ancestral-cookbook/id1560950100?i=1000529404886 (Nourishing Traditions: THE Ancestral Cookbook episode)...
First of all, I think there are some differences between what you associate with Christmas over in the US, and what I associate with Christmas in the UK. - Alison We're entering the Fall and Winter holiday season and food and sensory delights from the garden and kitchen are such a traditional part of that! Alison and Andrea discuss some of their favorite dishes to serve at this time of year and the traditions they want to cultivate more of. Not by spending more, by spending less, our Christmases have been more beautiful, more memorable. - Alison We had some audio gremlins wanting to get in on our Christmas episode fun. We hope it doesn't spoil your enjoyment. Bear with us; we are working hard to fix these for next year! Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! The traditions were not shaped because peasants were hauling in stuff from amazon.com, no, they were shaped because that's what they had around them... - Andrea Time Stamps 01:05 You might hear Andrea's kids! 01:45 What Andrea ate last night 02:33 Alison's Lunch 04:14 A boza lesson learned and why Alison is changing her recipe 10:24 The history of cinnamon rolls https://edmondscooking.co.nz/assets/recipes/42e12e741d/Edmonds-Chelsea-Buns.jpg (I had to look up a chelsea bun! )I had never heard of them. Some pictures showed the cherry and some didn't. They do look like a cinnamon roll, a kind of dryer version! - Andrea 15:24 Thank you Patrons! 16:32 Let's talk about the holidays! 17:21 Some of Andrea's memories of Christmas traditions It's really important to my mom to keep the holidays from being stressful and full of obligation. - Andrea You have big shoes to stand in. - Alison 25:35 Alison talks about her Christmas memories We need some transatlantic education lessons! - Alison, when Andrea still didn't understand what treacle pudding was (https://i.pinimg.com/originals/2a/66/74/2a66746745955fba6b5af970d766a7f9.jpg (I had to look up Christmas Suet Pudding) because all I could think of was bird food. - Andrea) 30:30 Christmas in Italy - la bella figura https://www.loveflorenceitaly.com/wp-content/uploads/2019/11/MERCATINO-NATALE.jpg (A picture of a Christmas Market in Florence, Italy) 33:00 Where DID our modern traditions come from? 34:25 Hi Charis! :) 36:37 How Alison does things now It has felt in the past like I've been on edge or I'm bending myself in order to spend Christmas with my [extended] family, and it has become much more magical when I've been able to create a space within the family that is the three of us to do something that we, all three of us, find magical. I don't think it will always be like this ... But it just so happens that the last seven years it's been just the three of us. - Alison 39:00 Alison's new tradition! 41:20 What Alison is thinking of making this year 43:00 King's College in Cambridge carol service (linked in resources!) 46:09 Alison's https://www.instagram.com/p/CVKz467APYQ/ (fermented gingerbread) Alison's Fermented Gingerbread 50% rye or spelt flour, 50% honey by weight Mix and leave in a cool place for about a month before mixing into a final dough and baking! 47:30 https://vimeo.com/631230912 (Andrea's Pumpkin Spice Class) (linked in resources - FREE class and FREE eBook download!) 47:59 A cat goes crazy at Andrea's house 50:25 Christmas in the Southern Hemisphere 51:54 The best...
"Not all grains are equal" Alison With the myriad of anti-grain messaging in the food world, it's easy to think that eating grains is anything but healthy. In this episode, Andrea and Alison dig a little deeper - they cover the history of grains, why some diets exclude them and share their insight around the importance of and how to prepare, cook and eat them. Whether you enjoy grains regularly, have problems digesting them, are unsure of which grains to eat and how to process them or want to reintroduce grains into your diet, there's something in this episode for you. Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! The run down: The podcast always starts off with a catch up and discussion of recent meals. 13:44 History of grains & their importance in mankind's history 23:00 Why people avoid grains "If the only grain we knew was a soaked soured spelt and a soured einkorn, would we be treating grains the way we do now?" Andrea 38:30 The many ways to process grains so that they are a beneficial food and how to reintroduce grains into your diet 50:13 The 'spectrum of grains' - ancient, gluten-free & lectin-free and which of these Alison and Andrea eat 1:02:19 How Alison and Andrea include grains in their day/week "Experiment and learn to be okay eating something different than what others at your table are eating" Alison Resources Mentioned: https://podcasts.apple.com/gb/podcast/how-to-eat-to-save-the-planet/id1504250112 (Gilly Smith - How To Eat To Save The Planet podcast) https://www.pbs.org/wgbh/masterpiece/shows/downton-abbey/# (Downton Abbey) https://amzn.to/3poQbz3 (Sitopia by Carolyn Steel) https://podcasts.apple.com/us/podcast/the-history-of-food/id1283511798 (History of Food Podcast) https://amzn.to/3m5afEr (Nourishing Diets by Sally Fallon Morell) https://www.westonaprice.org/book-reviews/nourishing-diets-by-sally-fallon-morell/ (An article about the Nourishing Diets book) https://sustainablefoodtrust.org/podcast/sustainable-food-stories/episode-3-with-nicolette-hahn-niman/ (Nicolette Hahn Niman - podcast interview) on Sustainable Food Stories https://amzn.to/3pwMBTs (Defending Beef, 2nd Ed, by Nicolette Hahn Niman) https://www.instagram.com/p/CUs88CfvbPg/ (G.K. Chesterton quote) "Tradition means giving votes to the most obscure of all the classes, our ancestors. It is the democracy of the dead. Tradition refuses to submit to the small and arrogant oligarchy of those who merely happen to be walking around." - G.K. Chesterton https://www.instagram.com/lexysauve/ (Lexy Sauve on Instagram) https://amzn.to/3jrC1JN (Nourishing Traditions for Kids) (we referenced page 142) https://amzn.to/3Gn4H0m (Nourishing Traditions by Sally Fallon Morell) (we referenced page 452) https://www.patreon.com/ancestralkitchenpodcast (Our own Patreon! )Thank you for sponsoring our podcast! https://ancestralkitchen.com/ (Alison's blog )with recipes she mentioned https://ancestralkitchen.com/shop/ (Boza Workshop) (the Turkish fermented millet drink) on Alison's site https://ancestralkitchen.com/shop/ (Sowans Workshop) (the Scottish oat ferment) on Alison's site https://www.instagram.com/kittyblomfield/ (Kitty Blomfield) https://www.instagram.com/kobofermentary/ (Kobo Fermentary) https://www.youtube.com/playlist?list=PLPzxOMFunsLNHJcBtH3Kh8eVpkVc0_tR0 (Tudor Monastery: Life on a Monastic Tudor Tenant Farm (BBC
Become a member of the Ancestral Kitchen Community https://patreon.com/ancestralkitchenpodcast (here)! "When you sit down and savour the moment, food becomes naturally comforting because it's the moment that matters" Alison What comes to mind when you think about comfort food? Where's the line between enjoying a food for the pleasure it brings and turning to it to keep going? What state do we need to be in ourselves to really enjoy our food? Who's shaping the foods we relax with? These are all questions that Alison and Andrea dive into in this episode, exploring their very different histories with comfort food. Whether you're a warm, creamy and luxurious or a simple, rustic and bready kinda-eater, there's something that'll get you thinking in here! The run down: 2:50 Patreon news and the injeera video 4:10 Breakfast/lunch chit-chat including pancakes, polenta bread and lardo 12:25 Comfort foods intro 13:12 Defining comfort foods 15:56 Alison & Andrea discuss addiction 20:30 Andrea's definition of comfort foods 25:50 Is it the food or the process? "When we bake bread, we fall into an older part of our nature" Alison 28:52 Peasant food 31:20 Epicurus 33:10 Snacking "It's OK to be hungry!" - Andrea 46:30 Alison talking about not eating sugar 51:00 Snacks v family meals 54:15 Observing cravings & trusting oneself 1:00:28 Andrea's cookie trick & shaping our children's comfort foods 1:04:35 The importance of making food 1:12:00 A new definition of comfort foods "The deepest pleasure in food is to be hungry and to eat and drink simply" Alison (paraphrasing Epicurus!) Sorry for the sometimes variable audio quality on this episode - we are doing our best! Resources Mentioned: https://ancestralkitchen.com/sourdough-porridge-series/ (Alison's sourdough porridge, polenta and polenta bread videos) https://lavalledelsasso.it/ (Flavio, Alison's farmer) http://alisonfaithkay.com/2017/12/oh-change/ (The blog post of Alison's describing her life shifts that Andrea refers to) https://www.carolynsteel.com/sitopiabook (Sitopia by Carolyn Steel) http://garytaubes.com/works/books/why-we-get-fat/ (Why We Get Fat by Gary Taubes) https://en.m.wikipedia.org/wiki/In_Search_of_Lost_Time (A' la Recherche du Temps Perdu by Marcel Proust) "Since incorporating fats back into my diet all that stuff with the foods I couldn't stop eating has just disappeared" Alison Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com (Robert Michael Kay) Love what we're doing? We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Join the Http://patreon.com/ancestralkitchenpodcast (Ancestral Kitchen Podcast community here!) "Fermented foods are the way to go. They taste nice, they're cheap and they're totally accessible" Alison In this episode, Alison and Andrea discuss all the biotics, how and why to nurture and include them in your diet! The run down: We start by welcoming our new community member, sharing about how to access our just uploaded soap-making chat and talking about food - specifically heart, lard, bread, pulses (and shelling them) and pancakes. 17:00 Intro to the everything-biotics episode! 17:07 What are prebiotics 20:50 FODMaps 23:15 Andrea talks about the Nourishing Traditions book of Baby and Child Care and its explanation of how the gut works 24:23 What are probiotics "We've been a generation and a half without fermented foods at every meal and we are paying the price for it" Andrea 28:15 The differences between lacto-fermentation and alcoholic fermentation 33:04 A day in the life of probiotic-munching in Andrea and Alison's households 35:52 How probiotics stop Alison sleeping 39:00 How to introduce probiotic foods 40:59 Tablets vs. live probiotics 48:17 Rebuilding our biome, having patience and antibiotics "It's the work of a lifetime to culture what's inside of us" Alison 1:02:07 Paraprobiotics and Postbiotics 1:10:00 Biotics wrap up! "Your sauerkraut does not have to be old to have a lot of probiotics in it" Alison Resources Mentioned: https://ancestralkitchen.com/2021/07/06/10-elly-from-ellys-everday-sourdough-baking-soap-making/ (Elly's sourdough episode of the podcast) https://farmsteadmeatsmith.com/podcast-3/ (Farmstead Meatsmith Podcast) https://ancestralkitchen.com/2021/02/20/what-are-paraprobiotics-and-postbiotics/ (Alison's blog post "What are Paraprobiotics and Postbiotics?" ) http://nourishingtraditionsbaby.com/ (Nourishing Tradition's Book of Baby and Child Care) Andrea read 'lacto-fermentation' on page 26 and 'a schedule for introducing probiotics to someone who is not accustomed to to having them' on page 27. https://chriskresser.com/podcasts/ (Chris Kresser's podcast Revolution Health Radio) We mention Kitchen Table Chats; https://www.patreon.com/ancestralkitchenpodcast (this is the podcast we record for our Patrons. Check out the community here.) HIlary Boynton's https://www.westonaprice.org/podcast/197-school-lunch-makeover/ (School of Lunch episode of the Wise Traditions Podcast) her book is called 'Heal Your Gut' Christopher Shockey's https://fermentnerds.substack.com/ (Ferment Nerds newsletter) on substack https://www.wildfermentation.com/wild-fermentation/ (Wild Fermentation) Alison read from page 10 https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/ (Alison's Sourdough Pizza Recipe) Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com/ (Robert Michael Kay) Love what we're doing? We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app...
For some reason I remember these moments of being alone with my mom, picking the chicken, and feeling honored and proud that I was helping her. - Aran Alison and Andrea got the opportunity to sit down with Chef Aran Goldstein and talk to him about his life and experience with food. He shares his incredible perspective on food and the way our kitchens invite beautiful, complex cultural and family experiences! A great kitchen has great systems.... We are only as good as we are organized. - Aran The last line of defense ... is our own kitchens. - Aran Resources Mentioned https://www.cookandlive.co/ (Watch Aran cooking with his son, check out his amazing videos and look at his consultation options!) https://www.instagram.com/chefarangoldstein/ (Aran's Instagram) I know Ophelia and her husband, and I trust the food that she produces, and there's an energetic exchange of what can only be called love between us. - Aran https://www.youtube.com/channel/UCFl10QpJajZ5qZ-8H3fZD2A (Aran's (AMAZING) YouTube Channel) Aran also did an incredible video interview exclusively for the Patrons of this podcast, demonstrating a technique for making injera! You can check this out in the private Patreon podcast feed - link to the video is included there! It doesn't have to all be dark and gloomy ... look at the trends we're seeing - so many people are interested in organic; people are bringing up the concerns they have ... - Aran Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com (Robert Michael Kay) Love what we're doing? We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll down to 'ratings and reviews' Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
"Tools and gadgets sometimes take advantage of our lack of confidence" -Andrea Alison and Andrea discuss what tools they utilize in their kitchens and try to narrow down which ones they couldn't live without! "The merit lies not in the possession of the object but in putting it to use" - Honey from Weed This is what is covered: 7:05 Kitchen tools 8:25 Alison shares the kitchen tools she uses 23:35 Andrea shares the kitchen tools she uses 42:00 Water filtration talk 48.00 Andrea and Alison quiz each other on the whys and wherefores of their kitchen equipment usage 1:11:00 Top five essential tools Resources Mentioned https://ancestralkitchen.com/2020/05/24/how-to-build-a-diy-proofing-box-for-your-sourdough-starter-and-dough/ (DIY proofing box) BWT is at https://bwt.com/ (https://bwt.com) https://podcasts.apple.com/hu/podcast/movement-as-nutrition/id1072618042?i=1000521996504 (Wise Traditions Nutritious Movement episode) https://www.abebooks.com/book-search/title/honey-from-a-weed/author/patience/ (Honey from a Weed) The Nourishing Traditions Cookbook has a section on equipment: pages 66-68 https://www.amazon.com/dp/B08Z49HVZD/ref=cm_sw_r_as_gl_apa_glt_fabc_4PYE7Y28Z6KGKQSY43BD?linkCode=ml1&tag=dotallifeasaw-20 (Andrea's Probe thermometer) Alison's List of Tools Hand-crank grain mill Slow cooker (used for stock, lard, tallow, bread, stew, cooking heart/tongue and to ferment beer!!!) Cast iron pan Mortar & pestle x 2 Knives Saucepans - milk, 8 inch frying pan, 2 medium saucepans, 1 big saucepan 6 sieves!! 2 of each tongs, fish slice and spoons wooden mallet 4 stainless steel bowls (important that they are light and non breakable) 3 loaf tins pizza stone Food processor with bowl, small bowl, jug and coffee grinder Chopping boards, wooden and plastic Glass jars all sizes (from 150ml to 5 litres) Swing-top bottles Cloth jar covers (most of these are old linens bought when her son was a baby) Proofing box (instructions linked above) Oven gloves Tsp/tbsp measurers Cup measurers 2 set of scales, one accurate to .01g, one for larger amounts Cleaning brushes for the bottles Tupperware containers, most plastic, some glass Cheap dehydrator Salad spinner Grater 2 cake tins 2 funnels (one big, one tiny)
Andrea's List of Tools Ice cube trays Coolers Busing tubs Large kettle Large metal mixing bowls Cast iron dutch oven Cast iron skillet Vitamix blender Excalibur dehydrator Ice cream churn Pizza churn Measuring cups and spoons Mortar & pestle Coffee grinder & coffee gadgets Shears Jars, Lids, & Lifters Pressure canners Parchment Paper Strainers/Colanders, Large & Small Grolsch swing top bottles Tumbler/Insulated drinking cup Baskets (For bread, eggs, etc) Probe Thermometer Shun Offset bread knife Breaking knife Bone saw Knife sharpener Peeler Cheese slicer Milk bottles w/Lids Funnels (narrow and canning) Water pitcher Berkey water filter Casserole pans Food scale Instant pot, pressure cooker Lids (fermenting, cloth, screens, & for sprouting) Tea kettle
Thank you for listening - we'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com (Robert Michael Kay) Love what we're doing? We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to...
“Every time we talk, you’re an education for me. I know what you’re telling me is your normal is going to be really great information for me.” Andrea Ever just want to have a nose inside somebody's fridge? Well, we sure do, so today we got together and shared a list of EVERYTHING inside our refrigerators! It's such a cool way to get an instant snapshot into a household's diet and routine, seasonal adaptability and favorite rotations! We would love to see a peek inside YOUR fridge as well - post a picture on Instagram and tag @AncestralKitchenPodcast! “That was an experiment... That didn’t go very well, but I’m still using it.” Alison Time Stamps Thank You Patrons! 00:58 Introducing Topic for Today 03:14 What did we eat today? 04:41 Fridge 9:55 Alison’s Fridge 10:50 Andrea’s Fridge 15:03 Miso 19:45 Rye Sourdough 23:46 Millet Sourdough 28:42 Beer Yeast on Grain 35:25 Breakfast Casseroles 37:57 Coffee – Cold Brew and Roasting 42:20 Milk Kefir 45:22 Tell Me How Gross This Is 48:11 Bread & Butter Pickles 49:22 Fermented Cod Liver Oil & Fermented Fish 51:50 “I rather trust that the food that I’m eating gets me what I need, rather than going towards supplements.” Alison Escabeche 56:51 Sowans 59:25 Applesauce & Apple Jelly 01:08:00 Haymaker’s Oat Water 01:09:30 Polenta 01:11:00 Processed Foods & Bioavailability of Nutrients 01:13:50 “If I come back and ask you in a year, you’re probably going to have a lot of the same things on the list.” Andrea “It feels really right that I’m using all of the product and doing it in a way that’s tradition.” Alison Raw Milk Creamer Recipe Raw Milk Creamer from livesimply.me 1 cup whole milk 1 cup heavy cream 1/4 cup http://amzn.to/2efAMMu (pure maple syrup) 1-2 tsp pure vanilla extract 1. Pour the ingredients into a tall bowl. Using an http://amzn.to/1TulMWp (immersion blender), blend the ingredients together for 20-30 seconds. It's important to keep the blending time short since the cream will thicken the longer you blend (AKA: whipped cream!). If you don't have an immersion blender, vigorously whisk the ingredients until combined. 2. Pour the coffee creamer into a storage bottle (like a mason jar). Store the creamer for up to 7 days, depending on the expiration date on your milk and cream. Gently shake the coffee creamer if separation occurs. “Basically you’re adding nutritional properties to your food with the processes. And now it’s weird because the modern world food processing strips nutritional value out of food.” Andrea Resources Mentioned http://alisonfaithkay.com (Alison's art website) Wild Fermentation https://ancestralkitchen.com/2020/05/17/how-to-create-a-sourdough-starter/ (How to create a sourdough starter) Tudor Monastery Farm blog post https://www.youtube.com/watch?v=RQ2vsbVNplY&list=PL-Q53k5K1cN6WpMWzXV6tGwKlNmpjl8ut&index=3 (Breakfast Casseroles) https://ancestralkitchen.com/sourdough-porridge-series/ (Alison's polenta and porridge videos) https://www.aslobcomesclean.com/2015/12/079-t-p-a-d-time-passage-awareness-disorder-podcast/ (TPAD (Time Passage Awareness Disorder) coined by Dana K White) https://amzn.to/2UghSwU (Cold Brew Coffee Insert for Mason Jar) Cold Brew Coffee Andrea's Way Grind 6 oz French roast organic coffee on "press" grind setting. Pour into half-gallon insert linked above. Pour 4 oz boiling water over, then slowly fill jar with room-temperature water. Let sit at room temp or in fridge 24 hours, remove insert and enjoy! It's especially decadent in a glass of ice with the maple creamer poured over the top. Elly's Everyday Instagram https://www.greenpasture.org/ (https://www.greenpasture.org/) "The Beer Book" mentioned is Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Harrod Buhner Alison's Boza Course https://www.instagram.com/kittyblomfield/ (Kitty Blomfield) Alison's Sowans/Swats video...
Chocolate has a secret life. One where, instead of being formed into industrial bars, women combine it by hand with local herbs to make drinks. One where it is a healer, not a creator of addiction. One where it’s revered - held so sacred that it’s used in ceremony and as currency, not bought for a few pennies, wrapper discarded. One where it’s bitter, potent and intense, not sweet and sickly. And one where nobody feels guilt when they imbibe it. There’s no-one more qualified to open the door to this world than Marcos Patchett, author of the 700-page The Secret Life of Chocolate. This book, which covers everything you could possibly want to know about cacao - including how it was ancestrally used, it’s pharmacology and it’s mythology - will completely change your view of cacao. “There’s a lifetime’s worth of research in this book.” Come join us as we dive into a cacao-flavoured world! The run-down: 1:52 About the book 7:20 Why Marcos wrote the book 12:19 The effect of imbibing extracted plant compounds v. the whole plant 15:10 How cacao was originally drunk and how chocolate is eaten in the West now 20:25 The book-writing high point 26:40 Alison, Andrea and Marcos talk about their relationships with chocolate 34:00 Chocolate and disordered eating 36:58 Cacao’s medicinal effects 44:00 How chocolate’s effects are mediated by the eater’s intention 59.40 The cultural side of cacao's history 1:07:25 Self-medicating with chocolate as part of disordered eating 1.10:25 Practical steps to start eating chocolate ancestrally/authentically “It blew my mind to realise I’ve been blocking benefits of chocolate by feeling guilt” Alison Due to equipment failure, this episode does not have as good audio quality as normal. But it's totally listenable and wonderful content! If you want to buy your own copy of the book, Marcos is offering a 20% discount. Use the code CHOC20 on the publishers website: For those in the US: https://bit.ly/3dVRX1d (https://bit.ly/3dVRX1d) For rest of world: https://www.aeonbooks.co.uk (https://www.aeonbooks.co.uk) “The modern research suggests quite strongly that cacao is protective against heart disease and stroke and type 2 diabetes.” Marcos Resources mentioned: https://ancestralkitchen.com/2021/05/11/6-six-books-we-love/ (Our 6 Books We Love episode ) https://www.bookfinder.com/book/9780961423414/ (Jonathan Ott - The Cacahuatl Eater ) https://seasonsofmyheart.com/ (Susana Trilling - Seasons of my Heart) https://www.abebooks.com/servlet/BookDetailsPL?bi=30303667383&searchurl=an%3Dantonil%26sortby%3D17%26tn%3Dmama%2Bcoca&cm_sp=snippet-_-srp1-_-title1 (Mama Coca) “Only eating the chocolate mindfully produced a positive increase in mood” Marcos Where to find Marcos and his work: Marcos’ book’s website: https://thesecretlifeofchocolate.com/ (https://thesecretlifeofchocolate.com/) Marcos’ Instagram: https://www.instagram.com/nocturnalherbalist/ (https://www.instagram.com/nocturnalherbalist/) Marcos’ herbalist website: http://nocturnalherbalist.co.uk (http://nocturnalherbalist.co.uk) https://m.youtube.com/channel/UCB6flGxGcU9OeQOU_8XFZkw/videos (You Tube The Nocturnal Herbalist) Sourcing your own cacao: “You learn so much doing it from scratch, and the quality is so much better” Alison To source your own cacao as beans: Look for raw (i.e. not previously roasted) Criollo or Forastero beans. Europe: Where Alison has sourced organic cacao beans: http://macrolibrarsi.it (http://macrolibrarsi.it) and http://cacaopuro.com (http://cacaopuro.com) She is currently working on European sourcing of a known single-origin bean, in home-chocolate-maker quantities. Stay connected with her if you’d like to know what she finds. USA: https://www.omfoods.com/products/cacao-cocoa-organic-cacao-beans-whole-unpeeled-raw-100-arriba-criollo (Organic arriba criollo cacao beans) https://www.cacaobahia.com/products/forastero-cacao (Forastero Cacao) To source ready-made roasted...
"Everything about getting rid of my iPhone came down to health. " -Alison In just two short generations, tech has slowly crept into our lives in more and more ways, eating away at our time and our sanity in so many insidious ways. In this episode, Andrea interviews Alison and Rob about their tech use, the over-use that caused Alison to re-evaluate the way she was implementing tech in her life, and why they decided to get rid of their smart phones. Rob will provide tips on the technical side, and we will all discuss how to live fully with less distractions! "Tech can steal from us. It sneaks into our lives in little ways, here and there." -Alison What we cover: As always, we start out discussing what we ate before getting on to record! Skip the food intro: 11:20 Summarise the Issue: What are the Two Key Problems? 11:39 You Gave Away Your iPhone ... What Else Has Changed: 15:55 What Do You Use Now: 17:00 How Are You Using & Receiving Differently Now? 21:15 How Do You Approach It Now: 24:24 The Physical Effects: 26:40 Meeting Rob: 29:15 Rob's Story: 29:58 The Process of Recovery: 37:00 The Physical Effect Screens Have on Us: 38:30 What is an e-Ink Screen: 41:05 Electronic Frequency Patterns: 45:00 How Do We Mitigate Screen Damage? 46:18 The Effects of Wi-Fi: 51:30 How Do We Mitigate Wi-Fi Damage? 53:08 EMF Test Apps: 57:00 "I had to balance the technology I was using with the impact it had on me." -Rob Alison Comes Back In: 57:43 Upcoming - Patreon Feed Interview with Rob: 58:25 Introducing The Psychological Effects: 59:45 How I Work Now: 01:00:53 "Life opens up so much more ..." Alison Results of the Social Media Break: 01:09:51 Time Blocking Social Media Engagement: 01:11:51 Taking Sundays Off: 01:12:18 Moon Time: 01:15:15 Follow or Unfollow? 01:16:44 "I have to trust that what I'm doing with Ancestral Kitchen will grow through me doing things that bring me joy, not through things that I think I should be doing... It's been an incredibly hard thing for me to do to trust myself... " - Alison 01:18:40 Time Frame for Tech Usage: 01:23:53 A Positive Approach to Tech Limiting: 01:25:19 "My self-trust has deepened." - Alison Summarizing the Changes: 01:28:07 Alison's Final Thoughts: 01:29:07 Access to the https://www.patreon.com/ancestralkitchenpodcast (Exclusive Patreon Feed): 01:31:12 "Sometimes you're gonna fail and you'll get sucked back in - but not all the time." - Alison Resources Mentioned eReader tablet link: https://onyxboox.com/ (Onyx books) "Life opens up more when you don’t have a phone." -Alison Iris Software (bluelight and eye protection software) http://robertmichaelkay.com/ (Rob's Music) https://emfacademy.com/best-apps-for-detecting-emfs/ (Phones apps to test EMF) https://ancestralkitchen.com/shop/ (The Boza Course on Ancestral Kitchen) Listen to Alison read Wuthering Heights! https://feeds.captivate.fm/commonplace-read-aloud/ (Commonplace Read-aloud Podcast) We'd love to continue the conversation! Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com (Robert Michael Kay) "We have our evenings back." -Alison Love what we're doing? We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast...
"One of the great illusions is that we can escape the cycle of life and death." Andrea watched https://www.instagram.com/wildquetzal/ (Wild Quetzal's) Instagram videos about ancestral foodways and knew she wanted to talk to him! We're bringing you this special interview in between our normal episodes. It's recorded directly on Zoom, so the audio's not as pristine as usual, but the content is great. Andrea and Quetzal talk about: How ancestral communities eat Connection to nature and its cycles Transitioning from vegan to ancestral foods Western society's discomfort with death Health as a by-product of being in tune with one's body and environment Fertility as a sign of health Eating locally Dealing with internet abuse
"Animal foods demand that you have reverence" Andrea's in Washington State and Quetzal's in Hawaii, the recording was night-time for Alison hence her absence! Still, Alison and Andrea got together to record a brief introduction to this interview, so you'll hear Alison's perspective on the interview, including some of her own raw vegan journey, in the introductory chat. There is some mild swearing, so if you're in sensitive company, you might want to pop in earbuds. Resources mentioned: Http://instagram.com/the.holistic.mother (The Holistic Mother on Instagram) We'd love to continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com (Robert Michael Kay)
Love what we're doing? We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details!
In this episode, Andrea and Alison talk about the cookbook that has healed the way they view, cook and eat food, THE ancestral cookbook, Sally Fallon's Nourishing Traditions. Technical Note: Andrea's microphone cord was touching part of the microphone stand, so you can hear a subtle metallic brushing every so often. This unusual issue has been resolved for future recordings. Our apologies for this audio interruption! “If Alison the raw vegan could see me now she would see someone who is a lot happier, more content, and more in touch with things than I was back then. A lot of it comes with taking a journey and embracing it, stepping forward into the unknown, even though it's scary, and changing. That’s what Nourishing Traditions helped me to do.” - Alison What we cover: 09:30 The upcoming Nourishing Traditions Zoom cook-up! 11:10 What is Nourishing Traditions? 16:45 When Andrea got the book and what it changed for her 20:30 When Alison got the book and how it helped guide her journey to restored fertility 34:30 The contents of the book 39:30 Andrea’s favourite recipes 41:20 Alison’s favourite recipes 48:00 A dive into the footnotes 57:00 Recipes we want to cook from it! 1:01:20 The importance of rhythm in ancestral cooking 1:03:50 Sally’s other books Resources mentioned: Nourishing Traditions blog: https://nourishingtraditions.com/ (https://nourishingtraditions.com/) http://dotalanecdotes.blogspot.com/2012/12/nourishing-traditions-book-review-and.html (Andrea's old blog) https://www.penguinrandomhouse.com/books/606399/in-bibis-kitchen-by-hawa-hassan-with-julia-turshen/ (In Bibi's Kitchen) by Hawa Hassan and Julia Turshen https://nourishedkitchen.com/ (Nourished Kitchen - Natural Whole Foods Recipes) The "sparks of light" quote from Nourishing Traditions that Andrea read came from page 401 https://www.amazon.fr/aliments-ferment%C3%A9s-traditionnels-richesse-m%C3%A9connue/dp/2904082069 (Les aliments fermentés traditionnels : Une richesse méconnue) by Claude Aubert http://hannasherbshop.com/collections/miscellaneous-7/products/ageless-remedies-from-mother-s-kitchen (Ageless Remedies from Mother's Kitchen - Hannah Kroeger) We love Nourishing Traditions so much, we’ve decided to host a live cook-up on zoom of three of its recipes. This interactive event is available free to Patrons of Ancestral Kitchen Podcast - they can come on live or download it (in audio or video format) at any time in the future by accessing our exclusive-to-patrons conent feed. If you would like to come join, check below for more details: If you love what we're doing, we'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also sharing cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Let's continue the conversation. Come find us on Instagram! Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com/ (Robert Michael Kay)
"You can make really, really good bread using simple methods" We're so excited to welcome our first guest - Elly from http://ellyseveryday.com (Elly's Everyday) to talk about sourdough-baking and soap-making! "My bread-making methods were developed when I was working full time in really difficult jobs and I needed it to be a no-brainer...I didn’t want to plan out my whole week around bread-making" What we cover: 15:26 How we met Elly 18:55 Elly talking about being a bread new-comer 20:35 How Elly got into sourdough 26:00 How to tell if your sourdough starter is healthy 31:00 The problems that stop people baking sourdough 33:10 Feeding a sourdough starter 35:40 Elly’s starter maintenance method 44:20 Elly doesn’t ever make the same bread twice 45:23 The breads Elly regularly makes at home 47:15 Elly’s milling process 49:45 Gluten-free sourdough 1:00:25 Soap-making 1:06:40 How to get started with soap-making 1:08:20 How to find Elly’s recipes, videos and online homes "There’s always an easier way to do it!" Links: http://ellyseveryday.com (Elly’s new website!) http://instagram.com/ellys.everyday (Elly’s IG account) http://facebook.com/ellyseveryday/ (Elly’s FB account) http://youtube.com/watch?v=FgdLV1PfVhA&feature=youtu.be (The 100% whole wheat video of Elly's that Alison cooked up.) http://www.thefreshloaf.com (www.thefreshloaf.com) http://youtube.com/channel/UCozBpyoi-j7plavuZKLIgQg (Elly’s Everyday Whole Grain Sourdough You Tube channel) http://youtube.com/channel/UCqsvmrjWY7fPcKqWHnYVTMA (Elly’s Everyday Soap-Making You Tube Channel) http://youtube.com/watch?v=mTPEH9kUYhI (Elly’s Hot Cross Bun recipe) http://abebooks.com/9780908090617/Natural-Tucker-Bread-Book-John-0908090617/plp (The Natural Tucker Bread Book - John Downes) http://instagram.com/chris_stafferton/ (Chris Stafferton (the gluten-free bread maker, author of Promise and Fulfillment) http://ellyseveryday.com/home-milling-mockmill-links (Mock Mill) (Elly’s affiliate link) Elly's Split Pea Soup recipe (described 13:49) 11/2-2 cups yellow split peas 1 potato 1 onion 1 carrot 1 large ripe tomato little bit of salt Pot with water or stock If you love what we're doing, we'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Want to share your thoughts on this episode, or talk about your experience with sourdough or soap? Let's continue the conversation. Come find us on Instagram: Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com (Robert Michael Kay)
I spent a lot of my time researching and making connections with people to find my sources of food, and that takes time. - Alison Not like I really knew what I was doing, I never know what I’m doing. - Andrea Once it is ready, the bouza course we referred to will be loaded to the courses page onhttps://ancestralkitchen.com/ ( Alison's blog, Ancestral Kitchen) "The chocolate book" we alluded to is https://thesecretlifeofchocolate.com/about (The Secret Life of Chocolate by Marcos Patchett) In this podcast, Alison is asking us to help hold her accountable to leaving the super market! Feel free to https://www.instagram.com/ancestralkitchenpodcast/ (leave comments on Instagram) and ask us (both!) how it's going! I think I’m on a soapbox right now. - Andrea http://garytaubes.com/works/books/why-we-get-fat/ (Why We Get Fat by Gary Taubes) for more fascinating information on the strategy and science behind supermarkets. http://theradicalhomemaker.net/ (Radical Homemakers by Shannon Hayes) Here's an idea that we didn't mention on this episode but you will hear more about later - share your farm and farmer's market and direct market hauls with the hashtag #bringbackhighstreet ! https://www.faifarms.com/podcasts/what-next-for-ocean-food/ (Podcast with Ruth Layton) Once we change the habit it becomes easy to maintain it, it’s the actual push of the switch that requires more impetus. - Alison A Few Resources 46:37 http://eatwild.com/ (Eat Wild) https://www.realmilk.com/ (Real Milk) (WAPF Project) https://www.westonaprice.org/find-nutrient-dense-foods/ (Weston A. Price Foundation "Find Food/Local Chapter" tab) https://www.westonaprice.org/50-50-pledge/ (WAPF 50% Pledge) https://farmtotabletalk.com/radical-homemaker-shannon-hayes/ (Shannon Hayes interview on a podcast) where she talked about shoppers at the farmer's market (Shannon Hayes also has her own podcast, https://podcasts.apple.com/us/podcast/the-hearth-of-sap-bush-hollow/id1498252485 (The Hearth of Sap Bush Hollow)) For my journey, the basics aren’t more expensive if you change what you expect and your habits. Bulk grains are cheaper than bread, offal is cheaper than meat. - Alison To see how we changed some of our habits to accommodate eating better on a budget, check out this past episode: https://podcasts.captivate.fm/media/8525eed4-5b96-4315-89d0-e6c26a9e2cb8/4-final.mp3 (5 Most Expensive (and yet, the cheapest!) Foods!) By talking about this I’m not trying to browbeat somebody into making a decision or a choice, what I’m trying to do is reveal to them what perhaps they weren’t aware of. - Andrea Do you know how to leave us a review? Obviously as you heard at the end of this episode, neither of us have it figured out yet. If you know how to leave a review, we appreciate it!!!! (Also can you tell us how it's done?!) We'd love to continue the conversation. Come find us on Instagram: Andrea is at https://www.instagram.com/farmandhearth/ (Farm and Hearth) Alison is at https://www.instagram.com/ancestral_kitchen/ (Ancestral Kitchen) The podcast is at https://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) If you love what we're doing, please do leave us a review or check out our new Patreon community http://patreon.com/ancestralkitchenpodcast (here). Original Music, Episode Mixing and Post-Production by Robert Michael Kay http://www.robertmichaelkay.com/ (www.robertmichaelkay.com)
"Admire and respect what you're doing." Andrea As soon as a listener suggested this topic, we both knew we had to cover it. Burnout is something we've both experienced and our kitchen management rituals have often been painfully won. "My biggest problem is that I get ridiculously enthusiastic and I take on too much at once" Alison Join us as we talk about subjects including clarity, delegation, enthusiasm overload, work groups, managing your 'team', routine, ritualizing, organization, the spectre of comparison and the importance of valuing your contribution. "If it really means something to you, and it really needs to be done, you will get to it" Alison http://feeds.feedburner.com/ASlobComesCleanPodcasts (A Slob Comes Clean podcast )(mentioned by Andrea) How do you manage your kitchen? What helps maintain your energy? We'd love to know. Come find us on Instagram: Alison's at http://instagram.com/ancestral_kitchen (www.instagram.com/ancestral_kitchen) Andrea's at http://instagram.com/farmandhearth (www.instagram.com/farmandhearth) If you love what we're doing, please do leave us a review or check out our new Patreon community http://patreon.com/ancestralkitchenpodcast (here).
"That led to bakers yeast, which was a household item by 1900... Then we just seem to have gone completely downhill from there, to this place where on the shelves are these loaves made in a process that, if you showed a baker from three or four hundred years ago, they just wouldn't recognize, with all these additives in it... And people just think that's bread." - Alison, in Episode 7, Sourdough "You basically need to be able to stir a spoon in a bowl. That's about the skill level that's needed." - Andrea Mentioned in the podcast: https://italymagazine.com/news/italian-ritual-fare-la-scarpetta (Fare la scapetta) http://thefreshloaf.com/forum (The Fresh Loaf forum) "There's about 18 million ways to do this, it can't be that hard." - Andrea https://acoup.blog/2020/07/24/collections-bread-how-did-they-make-it-part-i-farmers/ (A Collection of Unmitigated Pedantry blog - Bread: Part I) https://podcasts.apple.com/us/podcast/the-history-of-food/id1283511798 (The History of Food Podcast on Apple) https://ancestralkitchen.com/resources/ (Sourdough Recipes on Alison's blog, Ancestral Kitchen) "Spelt has a tendency to go stale quite quickly, also the crumb can be a bit hard; and the scald helps with both those things." Alison https://store.capitalbooksonk.com/?q=h.title.links&parms[eisbn]=WE-DK7PwCwCIXEavqm01nA (Wild Fermentation by Sandor Ellix Katz) https://store.capitalbooksonk.com/?searchtype=keyword&qs=sandor+ellix+katz&qs_file=&q=h.tviewer&using_sb=status&qsb=keyword (The Art of Fermentation by Sandor Ellix Katz) https://store.capitalbooksonk.com/?searchtype=keyword&qs=artisan+breads+every+day&qs_file=&q=h.tviewer&using_sb=status&qsb=keyword (Peter Reinhart's Artisan Breads Every Day by Peter Reinhart) "Each thing along the line has grabbed me and pulled me in more. Each step I've taken away from that 9 to 5 life slowly slowly slowly to intentionally build something else had rewarded me in ways that tell I'm on the right path. This feels in accordance with my nature far more than what I used to do and how I used to live." - Alison https://store.capitalbooksonk.com/?searchtype=keyword&qs=nourishing+traditions&qs_file=&q=h.tviewer&using_sb=status&qsb=keyword (Nourishing Traditions by Sally Fallon Morell) Bread flour sourced from http://azurestandard.com (Azure Standard) EInkorn flour sourced from http://youngliving.com (Young Living) "If we could just awaken everybody to the idea that their food is playing a role -- I don't have to tell you to make sourdough or how to make sourdough once you have the idea that food is affecting everything about your life you will begin to seek out and the things will come to you." - Andrea Tara Couture of https://slowdownfarmstead.com/ (Slow Down Farmstead) Andrea mentioned she was posting Charlotte Mason quotes online. You can see them here: https://instagram.com/charlottemasoncommonplace (instagram.com/charlottemasoncommonplace) Alison's beloved http://emilehenryusa.com/products/bread-loaf-baker?variant=11472976511023 (Emile Henry loaf pan) "I took my own journey and proved them wrong. Once you get a little taste of that, once you see what's possible, then you just can't stop." - Alison Alison can be found at http://instagram.com/ancestral_kitchen (instagram.com/ancestral_kitchen) Andrea can be found at http://instagram.com/farmandhearth (instagram.com/farmandhearth) We can both be found at http://instagram.com/ancestralkitchenpodcast (instagram.com/ancestralkitchenpodcast) Thank you for listening, reviewing and commenting!!!
"The best books are ones that spin you off on a path; imbue you with passion" Words. Pictures. Beauty. Comfort. Connection. Guidance. Inspiration. Joy. Support. Books bring us so much. In this episode, Andrea and Alison talk about six books they love! You'll share in a radical chocolate book, two fermentation bibles, a recipe book using simple, locally-sourced food, an alternative bread book and a masterpiece that calls and inspires us to create the world we want to live in. Here are the publications we cover: Wild Fermentation - Sandor Ellix Katz (12:07) 12 Months of Monastery Soups - Victor D’Avila-Latourrette (25:00) Naturally Fermented Bread - Paul Barker (31:34) The Art of Fermentation - Sandor Ellix Katz (45:00) The Secret Life of Chocolate - Marcos Patchett (49:35) Radical Homemakers - Shannon Hayes (1:05:16) Resources mentioned: http://instagram.com/kobofermentary (Kobo Fermentary) (the Instgram Pongal fermenter) Irina Georgescu http://instagram.com/tiffany.bye (Tiffany) (who did the #veryfarmish challenge) https://aspicyperspective.com/red-posole-recipe-with-pork-pozole-rojo/ (An example of Posole) And author's social media: http://instagram.com/sandorkraut (Sandor Katz) http://instagram.com/cinnamonsquare (Paul Barker's London Bakery) http://instagram.com/nocturnalherbalist (Marcos Patchett) http://instagram.com/sapbushshannon (Shannon Hayes) We'd love to continue the conversation. Come join us on Instagram. Alison's at @http://instagram.com/ancestral_kitchen (ancestral_kitchen) and Andrea's at @http://instagram.com/farmandhearth (farmandhearth)
"Fermenting is an adventure!" In this episode, we give a snapshot of what's bubbling in our kitchens right now. You'll hear about: Vegetable ferments such as sauerkraut, ginger carrots, purple onions, jerusalem artichokes (sunchokes), mustard and the all-powerful garlic. Carbohydrate ferments including oatmeal, millet porridge, sowans, boza and sourdough starters. Drinks (including the sowans and boza above) like fire cider, hard cider and water kefir. Our conversation also works its way to wild v inoculated ferments and regular fermenting as a way to make meals in minutes. There are lots of breakfast options covered and you'll get a dose of Turkish and Scottish fermenting history as well as learning about a non-dairy, gluten-free, lectin-free fun alternative to dairy kefir. Keep an eye on www.instagram.com/ancestralkitchenpodcast over the next week or so - we hope to share some of the fermentation recipes mentioned in this episode! We'd love to continue the conversation. Come find us on Instagram: Andrea is at Farm and Hearth Alison is at Ancestral Kitchen The podcast is at https://instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by Robert Michael Kay http://robertmichaelkay.com/ (www.robertmichaelkay.com)
"We make our bone broth almost exclusively out of garbage." What if eating real food didn't have to be prohibitively expensive? The most nutritious, real, nourishing foods have traditionally been the cheapest and simplest - conversely, the expensive, rich meals of the wealthy were often laborious productions involving sweets and refined foods. It's time to take back our ancestral wisdom and reclaim foods and skills that once belonged to the people, and have now been relegated to super-expensive and elite grocery stores at staggering prices. In this episode, Andrea and Alison will discuss five of the most expensive "healthy" foods you can buy - which also happen to be five of the cheapest foods you can make at home! It should be noted these cost assessments all assume you will be purchasing the ingredients - many of these can be easily raised at home OR obtained for free through invested relationships with farmers. We will briefly cover the cost of purchasing versus making at home, processes for making, and our favorite resources for each of the following: Bone broth (12:05) Sourdough bread (24:22) For a full episode discussing sourdough, there will be a later episode on the podcast! Kombucha & Water Kefir (35:14) Kefir & Yoghurt (48:40) Sauerkraut (1:04:30) Resources mentioned, in approximate order of appearance: Andrea quoted from the http://theradicalhomemaker.net/books/ (Radical Homemakers) book by Shannon Hayes Frequently mentioned: https://amzn.to/3dLv0Q4 (The Art of Fermentation) by Sandor Ellix Katz Bone Broth Resources https://nourishingtraditions.com (Nourishing Traditions) by Sally Fallon Nourishing Broth by Sally Fallon Morell https://farmandhearth.com/2015/11/10/rustic-bone-broth-bouillon-and-powderd-broth/ (Bone broth and boullion cubes) on Andrea's blog Sourdough Bread Resources http://theryebaker.com/ (The Rye Baker) http://ancestralkitchen.com (Alison’s Blog) http://ancestralkitchen.com/2020/05/17/how-to-create-a-sourdough-starter/ (How to Create a Sourdough Starter by Alison) https://thefreshloaf.com/ (The Fresh Loaf) online forum https://amzn.to/3g0sdVX (Artisan Breads Every Day) by Peter Reinhart (with sourdough pizza crust recipe) https://feedyourskull.com/2016/05/13/bring-sourdough-starter-back-dead/ (How to restart a sourdough) https://traditionalcookingschool.com/?s=sourdough (Traditional Cooking School) sourdough posts Briefly mentioned https://gapsdiet.com/ (GAPS diet) mentioned offhand by Andrea Kombucha Resources https://farmandhearth.com/2014/10/31/kombucha-from-basic-preparation-to-hair-conditioning-and-scoby-candies/ (Kombucha recipes on Andrea’s blog) https://farmandhearth.com/2017/01/09/simple-kombucha-flavors-also-the-best-youll-ever-have/ (Kombucha flavorings on Andrea’s blog) Fruit scrap vinegar on Andrea's blog https://amzn.to/3dPqYGI (Kombucha Revolution) by Stephen Lee and Ken Koopman The https://amzn.to/2Qihz1W (Organic green tea) andhttps://amzn.to/3uHs8uE ( organic black tea) Andrea uses https://shop.culturesforhealth.com/collections/kombucha (Cultures for Health kombucha scobys) Kefir & Yoghurt Resources https://westonaprice.org/podcast/215-kefir-a-unique-probiotic-drink/ (Wise Traditions podcast kefir episode) http://ancestralkitchen.com/2020/05/24/how-to-build-a-diy-proofing-box-for-your-sourdough-starter-and-dough/ (Alison’s DIY proofing box post) https://amzn.to/39ZnCzu (Beyond the North Wind) by Darra Goldstein – the Russian cookbook Alison mentioned https://shop.culturesforhealth.com/collections/kefir (Cultures for Health kefir grains) Sauerkraut & Kimchi Resources http://ancestralkitchen.com/2020/04/17/super-simple-sauerkraut/ (Super Simple Sauerkraut on Alison's Blog) https://farmandhearth.com/2014/11/24/sauerkraut-the-great-pickled-vegetable/ (Andrea’s sauerkraut class packet/recipe download) https://thehealthyhomeeconomist.com/video-making-sauerkraut/ (The Healthy Home Economist sauerkraut)...
"I follow the river of joy, curiosity and passion. That's what has moved me into a place where cooking ancestrally is part of my life" Why do we cook ancestrally? We try to answer that question in this, our third episode. We cover: What cooking ancestrally means to us. Why we cook ancestrally. What cooking ancestrally looks like in our kitchens.
Our conversation touches on sourcing/growing, what we eat, industrialisation, organ meat, preparing meals at home, 'fast' ancestral cooking, soaking and fermenting, drawing on multiple ancestors' traditions and our seasonal eating/preserving patterns. Useful links from this episode: http://ancestralkitchen.com/2021/02/20/what-are-paraprobiotics-and-postbiotics/ (What are Paraprobiotics and Postbiotics?) http://eatwild.com (www.eatwild.com) https://realmilk.com/real-milk-finder/ (Raw Milk Finder (US)) https://www.realmilk.com/real-milk-finder/other-countries/ (Raw Milk Finder (outside US)) We'd love to continue the conversation. Come find us on Instagram: Andrea is at https://instagram.com/farmandhearth (Farm and Hearth) Alison is at https://my.captivate.fm/www.instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at https://instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast)
Original Music, Episode Mixing and Post-Production by Robert Michael Kay http://robertmichaelkay.com/ (www.robertmichaelkay.com)
"For ages, I thought cooking wasn't creativity, that creativity was art; it was music - that kind of thing. It took many gentle, soft words from my husband, Rob, and much experimenting and changing for me to realise that what I was doing in the kitchen was just as creative as writing music." Come meet Alison, the European half of Ancestral Kitchen, in this second 'meet' episode of our podcast. You'll hear about the life she's created in Italy with her husband and 6-year old son. We cover her health journey, including her 10-stone (140lb) weight loss, carving a different path from the environment you grew up in, her kitchen set up, the joy ancestral food brings her, changing the food system and why connection is central to her life and cooking. Alison's website: www.ancestralkitchen.com We'd love to continue the conversation. Come find us on Instagram: Andrea is at Farm and Hearth Alison is at Ancestral Kitchen The podcast is at https://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by Robert Michael Kay http://robertmichaelkay.com/ (www.robertmichaelkay.com)
"When we eat close to the land, everything is about connection" Come meet Andrea, the American half of Ancestral Kitchen, in this kick-off episode of our podcast. You'll hear about her life, family and newly-created farm as we cover such topics as taking ownership, moving from the city to a farmstead, not being able to 'un-know' something, eating close to home, heritage breeds, tiny kitchens and how it's all about connection! We'd love to continue the conversation. Come find us on Instagram: Andrea is at Farm and Hearth Alison is at Ancestral Kitchen The podcast is at https://instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by Robert Michael Kay http://robertmichaelkay.com/ (www.robertmichaelkay.com)