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Ancestral Kitchen

Ancestral Kitchen

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

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#33 - The Fats We Love, the Fats We Leave

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
2022-06-07
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#32 - Cooking Ancestrally in a Van

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
2022-05-24
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#31 - Alison's 140lb Weight Loss

"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...
2022-05-10
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#30 - The Whole Chicken & Nothing But The Chicken

"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!)...
2022-04-26
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#29 - True Historical Italian Food with Karima Moyer Nocchi, Author of Chewing the Fat

"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...
2022-04-12
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#28 - Raising a Large Family the Ancestral Way

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...
2022-03-29
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#27 - Four Ancestral Mamas Around The Table

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...
2022-03-14
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#26 - Bones & Water - The Magic of Stock

"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)
2022-02-28
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#25 - Holistic Hilda from the Wise Traditions Podcast

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)
2022-02-14
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#24 - Pizza!

"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
2022-01-31
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#23 - Traditional Slovakian Pig Butchery (& *all* the food!)

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 (Strapa?ky)) If someone wants to start eating sauerkraut and it?s too...
2022-01-17
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Bonus Episode! The 2022 Ancestral Kitchen Challenge

"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 [email protected] 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 O?kvarkové Pagá?e)) 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)...
2022-01-10
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#22 - Book Stacks for the New Year

"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...
2022-01-03
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#21 - Lessons from the Kitchen in 2021

 "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)...
2021-12-06
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#20 - Christmas Traditions & What Inspires Us at the Holidays

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...
2021-11-23
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#19 - All About Grains: Preparing, Processing and Digesting!

"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
2021-11-09
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#18 - Comfort Foods

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!
2021-10-26
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#17 - Pre, Pro, Parapro & Post - Biotics

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...
2021-10-12
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#16 - Shifting Our Food Values with Chef Aran Goldstein

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!
2021-09-28
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#15 - Our Favorite Kitchen Tools

"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...
2021-09-14
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#14 - What's in Our Fridge? A Peek Into Our Kitchens!

?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...
2021-08-31
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#13 - The Secret Life of Chocolate

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...
2021-08-17
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#12 - Why I Gave Away My iPhone

"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...
2021-08-03
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Bonus Interview: Wild Quetzal on Vegan and Ancestral Diets

"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!
2021-07-27
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#11 - Nourishing Traditions: THE Ancestral Cookbook

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)
2021-07-20
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#10 - Elly from Elly's Everyday; Sourdough-Baking (and Soap-Making!)

"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)
2021-07-06
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#9 - Quitting Supermarkets: Practical and Ethical Concerns

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)
2021-06-22
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#8 - Kitchen Management & Avoiding Burnout

"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).
2021-06-08
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#7 - Sourdough - Why We Love It

"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!!!
2021-05-25
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#6 - Six Books We Love

"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)
2021-05-11
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#5 - What We're Fermenting Right Now!

"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)
2021-04-27
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#4 - The 5 Most Expensive (And Yet The Cheapest) Foods

"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)...
2021-04-13
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#3 - Why We Cook Ancestrally

"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)
2021-03-28
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#2 - Meet Alison of Ancestral Kitchen

"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)
2021-03-13
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#1 - Meet Andrea of Farm and Hearth

"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)
2021-03-04
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