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The Ancestral Kitchen is a twice-monthly podcast hosted by Alison, a European town-dweller and Andrea, living on a 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 here: http://ancestralkitchenpodcast.com
Podcast theme and audio production by Robert Michael Kay, find him at www.robertmichaelkay.com
The podcast Ancestral Kitchen is created by Alison Kay & Andrea Huehnerhoff. The podcast and the artwork on this page are embedded on this page using the public podcast feed (RSS).
It’s almost May, the month which the early medieval Anglo-Saxons called thrymilce, because according to the Venerable St Bede, “in that month cattle were milked three times a day.” We don’t know if you’re milking your cow three times a day, but ‘tis the season for lots of fresh and available milk. What to do with all that milk? - and if you don’t have a cow, what to do if you have access to raw milk and want to make staple value-added dairy products in your home, like cottage cheese, sour cream and yoghurt?
The dairy products in this episode are all delicious, high-value, low failure-risk, and don’t require expensive equipment, multiple gallons of milk or a cheese cave. Almost all the recipes can be made with a low-heat, vat-pasteurized milk, as well as with a raw milk. We’ve linked every recipe we talk about (and more!) in the show notes, and as an extra “thank you” for keeping us on the air we have created a PDF in the downloads section for podcast supporters at the $12 and above levels, with all these links and some additional recipes as well. Take a seat on the milking stool, get a glass of fresh warm milce, and let’s talk home dairy.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
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To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
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Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
(Shop either one - Alison’s has a more complete list!)
Crowdfarming link mentioned by Alison (you’ll get a 10 euro credit)
Alison’s 10 Tips for Creating and Maintaining a Sourdough Starter course - $5 course but FREE with code STARTER100 (a VERY well written and well loved course!)
Other Episodes:
53 Raw Milk: Our Ancestral Heritage
68 Naturally Fermented Dairy in the Home with Robyn Jackson
102 The Guide to Getting Out of Supermarkets
13 The Secret Life of Chocolate
60 What Fermented Drinks Can I Make?
Books and Resources:
Top Pick: The Art of Natural Cheesemaking by David Asher
Milk Cow Kitchen by MaryJane Butters
The Home Creamery by Kathy Farrell-Kingsley
WalcoRen, natural rennet supplier in Canada
Available from New England Cheesemaking Co
Recipes:
These all link you to Andrea's Plan to Eat app recipes, which is an app used for managing recipes and planning meals. You can view recipes in Plan to Eat without having a membership! Note that if the recipe belongs to another creator, while you are browsing recipes the Plan to Eat app will re-direct you to that creator’s website for the recipe instructions.
If you join Plan to Eat using our podcast link, we get a little credit from them! Thank you so much for that!
If you have a Plan to Eat membership, you can scroll Andrea's saved recipes and add them to your own recipe files in the app, and add to your calendar and meal plan.
You can also view her Home Dairy collection in Plan to Eat, to see other simple and regional cheeses they enjoy making at home.
My Favorite Cream Cheese (Farmer’s Cheese that is HALF cream)
Yoghurt - started from prepared yoghurt, not a powdered culture
Extras:
Lacto-Fermented Ranch Dressing
Just for you, Leah! Egg Yolk Smoothie
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Combining gluten-free eating with ancestral eating need not be daunting. Today I talk with Rebecca Zipp, a beloved podcast guest and supporter. She's been gluten-free for the last 16 years – bringing her husband and her children along with her. In addition, for most of last year I ate gluten-free. Between the two of us we've a lot to talk about!
In this episode, we cover:
...and Rebecca finishes the episode giving words of wisdom from her 16 years of gluten-free eating.
And remember, gluten doesn't necessarily have to be an all or nothing: making one of your meals a day gluten-free or several days a week gluten-free or going gluten-free for a short space of time can make a big difference to digestion. So even if you don't have to avoid gluten all the time the things we talk about in this episode will help lighten, change up and inspire your kitchen.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
Rebecca’s Teaching Cooking with Nourishing Traditions
Alison’s Millet and Sorghum bread recipe
Alison’s How to make a Gluten-Free Soudough Starter
Alison's Traditional Oatcakes recipe
Alison's Sourdough Oatcakes recipe
Alison's Fermented Oat Bake recipe
Alison's Millet Polenta Bread video
Rebecca's first episode is #83 - Meal Planning and Ancestral Food Rhythms. It has a two recipe download for supporters that can be accessed via our website: Sausage & Potato Casserole and Baked Apple Oatmeal
The millet episode is #81 – Millet: How to Use this Sustainable, Gluten & Lectin-Free Grain
Rebecca uses this website: https://nourishingmeals.com
Rebecca's favourite Blender Oat Pancake recipe
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What are some traditional foods we can eat for breakfast, and do we have examples of ancestral breakfasts in history? In this episode Alison and I got together to talk about what we eat to start the day. We included a variety of “types” of breakfasts. First, we start out with fast breakfasts, things you can make very quickly. Whether you’re going to school, you have kids going to school, or you homeschool - there’s not a lot of time in the morning typically to linger over a long breakfast. We then included some longer prep but hands-off breakfasts. Things you could make if you were getting up early; you could start it simmering or baking and then head off to chores and come back to a finished breakfast. Next, we covered some portable breakfasts. These are things you could take in the train, in the car, I guess in your carriage, and get out doing chores or heading into town.
We have a lot of delicious breakfasts here and went way over the number of breakfasts I intended! We got some really delicious ones for you! I am looking forward to hearing your feedback. For supporters of the podcast, I put all my notes including all the breakfasts Alison and I discussed here in the download section for podcast supporters. The resources for everybody listening to this episode are awesome, there are a ton of recipes linked in the show notes, so go down and grab those links so you can make all these delicious meals for your family!
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Overnight Porridge (Lacto-Fermented Oats)
Alison’s Fermented Oat Casserole
Sign up for Alison's Newsletter and download her 30-page book on Ancient Grains for FREE!
Simple Strata (Breakfast Casserole)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Download the free, 30-page guide Baking with Ancient Grains here
Alison has just released a free 30-page guide to baking with ancient grains and this companion podcast episode will give you everything you need to know to bring the world of ancient grain baking into your own kitchen.
We'll define an ancient grain, we'll talk about why they're different to modern wheat and how that change happened, Alison will share why she believes ancient grains are so important in our modern world and then talk about how you can bring them into your own baking.
We'll give examples of gluten and gluten-free ancient grains and explain how you can bake with them. We'll also talk through the five delicious ancient grain recipes that are in Alison's free guide which you can get by navigating to https://ancestralkitchen.com/ancientgrains
I addition to all of this, there is also an after show for supporters the podcast where we answer a listener question about when to soak, sprout and ferment your grains and what the differences are between the three options.
Let's dive in...
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Free, 30-page ebook Baking with Ancient Grains
The Ancestral Kitchen Podcast Guide to Milling Your Own Flour
Alison’s Rye Course with 10% off automatically applied
Episode 41 - Wholegrain Sourdough Rye Bread
Episode 72 - All About Spelt Sourdough
Episode 82 - Home Milling Flour for the Best Bread!
The Man Who Tried to Feed the World (PBS documentary on Noman Borlaug, originator of The Green Revolution)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
The cost of eating an ancestral, nourishing diet, vs the cost of eating a conventional, supermarket diet: people are already stretched to the limit on their grocery budgets, so how can we ask them to spend even more on buying more nutritious or local food? Even if it’s important to them, what if the dollars literally do not exist? How are we to eat? These were the questions burning in my mind when I sat down with the Nourishing Traditions cookbook to make a list of ten easy, favorite recipes. I wanted to see how much more expensive they were to make at home with organic ingredients vs buying the cheapest factory version available, to help people figure out how they could accommodate them into their budget, but what I found astonished me. I was not prepared for the fact that almost every single recipe I calculated was actually cheaper to make with local or small-farm, grass-fed, ancestral, organic ingredients. I couldn’t put this episode together fast enough, I was so excited to share it with you!
I got rather overambitious and included a total of 20 recipes, five of which are great examples of the local version costing slightly more, and they did not all fit in this episode, so Alison and I recorded an aftershow which is available on our private podcast, Kitchen Table Chats, which is included in the Companionship level of support. Thank you for supporting the podcast and our work! I also dropped all my notes, including my tedious calculations of ingredients, into a document and uploaded it for supporters to download. This document has the titles and page numbers and price breakdown for almost every recipe. Without further ado, let’s get into the episode now.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
Nourishing Traditions cookbook in the US
Nourishing Traditions cookbook in the UK
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
How, when you’ve got limited money, no spare time and family who are used to eating what they eat…
How when you can’t find alternatives, don’t have the room to grow it yourself and don’t have the headspace…
How do you get out of supermarkets?
In this, our Guide to Getting Out of Supermarkets episode, we’ll give you a stack of practical ideas (from us and from our supporters) that'll change things up.
You’ll leave inspired, tooled-up and as ready as we can ever help you be to have your home turn its back on our industrial food system and say hello to sane, local supplies; food as it is meant to be.
And, as requested by supporters, we kept the recording running and talked about the other place most of us want to get away from, but find incredibly hard: Amazon. This extra recording will be going up on our private podcast feed for supporters of the show.
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Sir Patrick Holden quotes about industrial milk/Tesco are from here
Episode 66 - 50 Ways to Save Money on an Ancestral Diet Part 1
Episode 67 - 50 Ways to Save Money on an Ancestral Diet Part 2
Episode 9 - Quitting Supermarkets
Episode 46 - Sir Patrick Holden Interview
Episode 61 - Organic Small Scale Dairy interview with Rebecca Holden
Shopping online:
US: Azure
UK: Gilchesters
UK: Crowd Farming
UK: Suma
UK: Hodmedods
Mentioned - Fatworks.com (we haven’t researched this ourselves but reputable shoppers have recommended)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
How does one prepare for times of illness? Having supplies on hand, such as home remedies, some handy rubrics and rules of thumb in your back pocket, and healing foods prepared and set aside for such a time, are steps the wise person takes to avoid being caught off guard and unprepared. In this episode, Alison and Andrea will talk about some favorite tools and remedies they keep on hand, as well as procedures they use, in times of illness. This episode is not medical advice. Your personal health is between you and your Maker.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Supporting the Body Before, During, and After Illness
Be Well: How to Properly Caramelize Onions - How to Properly Caramelize Onions
Be Well: The Best Offense is a Good Defense (Part 1)
Shared from Alison: How to Prevent & Treat Colds and Flu from Huberman Labs
Shared from Alison: Using Light to Optimize Health from Huberman Labs
Wim Hof for breathing and ice bathing
Andrea's Young Living referral link for essential oils
Episode 88: Growing, Storing and Using Garlic
Episode 76: Essential Oils in an Ancestral Kitchen
Episode 64: Better Broths & Healing Tonics
Better Broths & Healing Tonics book
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What is ancestral eating?
After three years of recording podcast episodes, we thought it was about time we tackled this topic head-on. Because, although the word ancestral has become much more mainstream since we started, there is still much confusion about eating and living this way.
In this episode you will first hear us talk about what ancestral eating isn’t (including how it is different from eating carnivore or paleo) before we get onto defining what ancestral eating is. We will explain that it is not prescriptive, it's a philosophy and we will share what it means, practically, in the kitchen.
We both eat ancestrally, but our individual diets and kitchens look different we will outline that for you before talking about Who's Who in the ancestral eating world and giving you accessible and fun ways to move forward in your own ancestral kitchens.
Episode 100 is a huge milestone for us two ladies who love cooking and eating this way – please do share this episode and our podcast with anyone who you think would benefit from what we are up to.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
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Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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What we cover:
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
Alison's article: What Does Eating Ancestrally Mean?
Alison's article: What Ancestral Eating Isn't
Alison's article: Does Ancestral Eating Romanticise the Past
20 Small Steps to an Ancestral Kitchen episode
20 Small Steps to an Ancestral Kitchen free download
The Ancestral Kitchen Challenge episode
The Ancestral Kitchen Challenge free download
Our cookbook Meals at the Ancestral Hearth
Our Nourishing Traditions Episodes:
Our Favourite Nourishing Traditions Recipes
Nourishing Traditions: THE Ancestral Cookbook
The Fats We Love, The Fats We Leave to hear all about Crisco
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Ask us anything, we said! Grill us like a cheese sandwich! And you did! Our podcast supporters sent in questions for Alison and I to answer for this final episode of 2024 and we had a lot of fun answering them. Some of them were crazy! Some would take an entire podcast episode to answer thoroughly, and they were all really fun - like, "What are some non-ancestral things you do, or ancestral things you don't plan to ever do?" Or, "Tell us about Alison's past life!" Alison and I also came with some questions for each other, and we did not tell each other in advance what they would be, and we had a lot of fun answering them. We also recorded our aftershow and included it in this main feed episode as our gift to you. What other questions would you have asked? What are your answers to these questions? Do you think we answered them right? Tell us your thoughts after you hear this episode.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
Twelve Months of Monastery Soups by Brother Victor D'Avila Latourrette
Andrea's Schedule and scheduling resources
Wolf Hall by Hilary Mantel, the first in the Cromwell trilogy
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Do you dislike all the fuss, packaging and stress that a mainstream Christmas involves? So do we! Both of us have spent many years cultivating Christmases that are low-key, close to zero-waste and calm. And they are beautiful. Listen in as we share our tips for experiencing a green and peaceful Christmas.
Our 2024 Christmas Hamper is now available for all companionship or above supporters of the podcast. It's full of Christmas gift ideas, recipes and routines that will support you to have a wonderful festive period. Much love from both of us for the holidays.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Rebecca's Advent Art Study - She has four separate sets (as well as Lenten sets!)
Cindy Rollins' Hallelujah Advent book
Our other Christmas episodes (listen while you're cooking!):
#73 - Slow Christmas - the way we (and our supporters) slow Christmas down.
#47 - The Christmas Survival Guide - this has an anti-stress focus, tips on eating ancestral whilst away, ancestral dishes you can prepare in advance, and how to cope with people giving your kids all manner of rubbish food!
#20 - Christmas Traditions & What Inspires Us at the Holidays - our favourite dishes, Christmas memories and traditions we want to cultivate more of.
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
In this wonderful episode, I got to sit down with Christine Muldoon, who is a friend, the creator of NourishtheLittles.com, a Nutritional Therapy Practitioner, a mother and wife, and also a follower of the Weston A Price principles of food. She is also the co-host of the podcast Modern Ancestral Mamas with her amazing co-host, Corey Dunn. I wanted to tap into Christine's incredible knowledge base and wisdom for post-partum care, and really nourishing mom in the post-partum window of time. I wanted to highlight WHY it is so important, why is the rest so important, and what are some of the foods we should be focusing on and types of foods we should be eating. Christine absolutely delivered in this episode, I enjoyed hearing all her wisdom and great advice as well as some humorous stories along the way.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources Mentioned:
The Fourth Trimester: Understanding, Protecting, and Nurturing an Infant Through the First Three Months by Susan Brink (the version Andrea read)
The Fourth Trimester: A Postpartum Guide to Healing Your Body, Balancing Your Emotions, and Restoring Your Vitality by Kimberly Ann Johnson (the version Christine recommends)
The First Forty Days: The Essential Art of Nourishing the New Mother by Heng Ou and Amely Greeven
Find Christine at www.nourishthelittles.com and on instagram.com/nourishthelittles
Christine and Corey's podcast: Modern Ancestral Mamas
Instagram highlights referenced:
Episodes Mentioned:
Christine mentioned a recent interview on her podcast with anthropologist Mary Ruddick: Unearthing Ancestral Wisdom: Bridging the Gap Between Traditional Cultures and Modern Society with Mary Ruddick
Part One - Alison and Andrea with Corey and Christine on Ancestral Mamas
Part Two - Corey and Christine with Alison and Andrea on Ancestral Kitchen
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
How do you eat ancestrally and seasonally even during winter, when the produce stands maybe are shut down and your garden may be covered over with snow for the season and your body needs a different kind of support than it does during the busy, active days of summer? In this episode Alison and Kathie, who is a longtime listener, supporter and friend of the podcast, got to talk about all of these topics and much more. Kathie is the creator of Homespun Seasonal Living, one of my favourite websites for pulling recipes, and Kathie is an expert and authority on all things food preservation, gardening and storage.
In this episode they covered some great winter vegetable and fruit options, storage of winter produce, and of course preservation methods including canning, freezing, dehydrating and fermenting, and of course the often debated topic of nutrient loss during preservation. They also discussed aspects of combatting winter food boredom by creating variety in the diet and ways to alleviate the heaviness of winter food. They also covered some interesting ideas for using spices and sauerkraut, different ways of using microgreens and sprouts, and Kathie created a wonderful Winter Eating Guide that listeners can download in the show notes. Kathie is also the creator of one of my very favourite mailing lists, and you can sign up for her mailing list in the show notes right now and get the Winter Eating Guide as well as some other benefits on top that if you like. I love the recipes I've gotten from her mailing list and she is so creative with her use of herbs and her different cosy beverages and things that she comes up with. I am looking forward to hearing how you enjoy this episode and what you and your family do to keep things cosy and local during the winter.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Kathie's mailing list with added goodies for our podcast listeners
The Seasonal Whisper available on Kathie's site here
Full Moon Feast by Jessica Prentice
Recipes from the Root Cellar by Andrea Chesman
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What is a Christmas pudding and how did it develop into the U.K.'s favourite festive dessert? What's inside one and, importantly, how can you make one in your kitchen?
In this episode we'll talk about the fascinating history of Christmas pudding and then dive into the practicalities of making your very own festive pudding.
What are the ingredients? How can you combine them? What's the cooking method? How do you serve it and what can you do with the leftovers?
We'll cover recipes from as far back as 1300 right up to the modern day and you will leave excited and ready to bring to life this traditional British Christmas desert in your own kitchen wherever you live in the world.
We'll both be cooking up a Christmas pudding this year, we love it if you would join us. Check out the free download with folklore, recipes and tips that's available for all listeners below.
Thanks to our supporters Andrea and I have recently invested in some new recording equipment. This means that future podcasts will be clearer. But, as we all know, new technologies have teething problems. And we experienced them here. This episode is clear, but, some of it isn't as high-quality as you are used to from us and we apologise for that. It won't take away from your enjoyment of Christmas puddings.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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What we cover:
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
Christmas pudding download for all listeners, with history, poetry, recipes and more!
If you can’t get it locally, where to buy suet in the US:
If you can’t get it locally, where to buy suet in the UK:
https://www.organicbutchery.co.uk/buy/organic-beef-suet-shredded
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
This is such a great episode covering Seven Ancestral Swap That Will Save You Money. We are assuming you are already well on the way to eating ancestral diet, so these are not swapping ancestral foods for conventional foods; these are swaps within the ancestral food paradigm that Alison and I have utilized to save money - within saving money. Everyone is tightening up their budgets right now and we are no exception to that. The conversation around fats, dairy products and drinks and so much more in this episode is so interesting; and the last, most complex swap is a very interesting one that has saved our family thousands of dollars, and it is well worth the time and effort it takes to investigate it.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Episode 4: The 5 Most Expensive (and Yet the Cheapest) Foods
Episode 66 and 67: 50 Ways to Save Money on an Ancestral Diet - Part 1 & 2
Episode 72: All About Spelt Sourdough
Episode 54: What have We Done to Beer!? (& What Can We Do About It?)
Episode 60: What Fermented Drinks Can I Make?
How to Render Lard in the Slow Cooker
Chai Recipes:
Rooibos Chai Concentrate with Maple Syrup - Venison for Dinner
Simple Concentrated Chai Syrup Recipe - Venison for Dinner
Episode 79: Butchering Poultry
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Today we got to sit down again with Meredith Leigh, a butcher and author of The Ethical Meat Handbook, and ask her a lot of questions about Confit, Rilette and Terrines. Meredith has a course on these three items - including headcheese, by the way - a course which Alison and I both took, and made use of in our own kitchens, and we loved the tasty results so much we wanted to ask Meredith more and get her on the air so you could hear her talk about these incredible versatile and thrifty preparation and preservation methods of storing meat, fat and scraps that honestly would often otherwise end up in the trash. Gary and I learned to make our new favorite lunch meat spread by going through this process, and made what is now going to be a staple every time we process a pig - and we cannot wait to try these processes with ducks, sheep, beef, turkey and other animals we raise on the farm. I look forward to hearing about all the variety of spices and means you will use to make these delightful, ancestral dishes. Enjoy the episode, and - warning - you might get a little hungry.
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Meredith's Garum course with a 10% discount automatically applied
Meredith's book in our non-Amazon bookstore
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
There are so many supplements out there that, if we believe the advertising, we should be taking. It's confusing and even when we have the funds to dip our toes in, it's challenging to know where to start. Today's guest, Ben Greenfield, knows a lot about supplements and ancestral living in general. My family has been learning from his work for over a decade. We first heard about the light toxicity of modern devices and the benefits of cold exposure from him.
In this episode Ben and I talk about so many things: light, dentistry, the importance of eating in a parasympathetic state, Ben's daily family routine and his philosophy on parenting and homeschooling, and then we dive into Ben's expertise on ancestral superfood supplements and cover two different ways of thinking about how to choose supplementation for yourself and your family. Ben really knows his stuff - this episode is absolutely chock full of information and insight.
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Boundless Kitchen by Ben Greenfield
Boundless Cookbook by Ben Greenfield
Jaws: The Story of a Hidden Epidemic by Sandra Kahn and Paul R Ehrlich
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
The question we receive the most is how do you do it?
How do you cook 3 meals a day, 365 days a year for your families?
We thought it was about time we tackled this head on, and do it in a practical way. So in this episode you will hear two real-life examples of how we took one cooking session and let it guide the food we served and ate for a whole week.
If you’ve ever thought or felt that you don’t have enough time. If you’ve ever wondered how we come up with the goods at every meal-time. If you’ve opened the fridge and felt that sinking feeling, what today, this episode will help!
To get your copy of the printable PDF that accompanies this show and houses all the add-on recipes we talk about, visit https://patreon.com/ancestralkitchenpodcast and join at the companionship or above level.
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
The Nourishing Traditions for Children Cookbook by Suzanne Gross and Sally Fallon Morell
Meals from the Ancestral Hearth by Alison Kay and Andrea Huehnerhoff
Become a Patron and download the ebook for this episode!
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What does "raw honey" really mean? How do you know if your honey is truly raw - is just the label enough? Are there different benefits to truly raw honey vs heated honey - even low heat temperature honey? And - how do you use truly raw honey? Does it ever go bad? How is it produced? Alison and I had so many questions all about honey and in this episode, Prenten, a beekeeper in Utah in the United States did an excellent job answering all of our questions - with some surprising answers.
Join our Patreon to support the podcast and check out the 40-minute Aftershow where Prenten and I went even deeper down some of the rabbit holes connected to beekeeping and raw honey. It was a wonderful visit, Alison and I both learned so much and we are excited to share this episode with you.
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Prenten’s Website including recipes!
The Honey Revolution by Ron Fessenden, MD, MPH
The Honey Prescription, Nathaniel Altman
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Every month, we record not only the episodes you listen to here on Ancestral Kitchen but also a special show for supporters of the podcast - that is, our patrons.
The episode you’re about to hear is one of these patron-exclusive shows from earlier in the year. In it you’ll get a taste of the sort of things we cover - we regularly talk about what’s happening in our own lives, often sharing things we wouldn’t in the main episodes and we also, as you will hear, answer really juicy questions from our patrons.
If you’d like to continue to listen to these episodes plus get access to a back-catalogue of nearly 40 more, along with so many more interesting and supportive goodies, check out our patreon community at https://patreon.com/ancestralkitchenpodcast
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
This podcast is more informal than our usual Ancestral Kitchen podcasts. This is because it was originally recorded for our community of Patreon supporters. We record one of these every month, here's what we talked about on this episode:
If you'd like to join our community, you can find the details at https://patreon.com/ancestralkitchenpodcast
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Alison's Russian Rye Kvass recipe
Making Medieval Ale in a Modern Kitchen
Alison's practical ale-making post
Video about leauconostoc overgrowth
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Many of the questions Alison and I receive on a constant basis relate to topics that we covered in early foundational episodes of the podcast, so we decided to bring a few of those archive episodes to the front and highlight them for new listeners to enjoy. This episode is one of our very earliest - it's only our fourth episode on the podcast; and we were covering five of the most expensive foods to buy that are ironically some of the cheapest foods you can make.
In this episode, we cover bone broth; sourdough bread; kombucha and water kefir; kefir and yoghurt; and sauerkraut. We compare the price of purchasing high quality versions of these foods compared to making them at home, and some of our resources for each of them. This is an excellent episode with a lot of really good show notes, so be sure to check the show notes for all of our many, many, many resources on all of these topics!
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What We Cover:
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Meals at the Ancestral Hearth by Alison Kay and Andrea Huehnerhoff - this includes Alison's detailed water kefir (tibicos) instructions and recipe, Andrea's kimchi recipe, various sourdoughs and more, all simple foundational foods we make weekly.
Spelt Sourdough Every Day by Alison Kay - covers Alison's core spelt sourdoughs as well as special recipes like cakes and pastry!
Andrea quoted from the Radical Homemakers book by Shannon Hayes
Frequently mentioned: The Art of Fermentation by Sandor Ellix Katz
Bone Broth Resources
Nourishing Traditions by Sally Fallon
Nourishing Broth by Sally Fallon Morell
Bone broth and bouillon cubes on Andrea’s blog
Sourdough Bread Resources
Artisan Breads Every Day by Peter Reinhart (with sourdough pizza crust recipe)
Traditional Cooking School sourdough posts
Kombucha Resources
Kombucha recipes on Andrea’s blog
Kombucha flavorings on Andrea’s blog
Fruit scrap vinegar on Andrea’s blog
Kombucha Revolution by Stephen Lee and Ken Koopman
and organic black tea Andrea uses
Cultures for Health kombucha scobys
Kefir & Yoghurt Resources
Wise Traditions podcast kefir episode
Alison’s DIY proofing box post
Beyond the North Wind by Darra Goldstein – the Russian cookbook Alison mentioned
In this episode we mentioned the Cultures for Health kefir grains, but more recently we have started sharing about the Yemoos grains instead. These grains are never dehydrated, and they are fed raw milk so you can put them straight into your raw milk at home. Based on much experimentation and experience of our own, as well as patron experiences and a conversation we had with Sandor Katz, we prefer never-dehydrated, raw-milk fed grains.
Sauerkraut & Kimchi Resources
Andrea’s sauerkraut class packet/recipe download
The Healthy Home Economist sauerkraut
Traditional Cooking School sauerkraut
Alison’s Instagram Post about Sauerkraut
Asian Pickles by Karen Solomon
Keeping Food Fresh by The Gardeners & Farmers of Terre Vivante (I found this book by following the footnotes in Nourishing Traditions)
Wild Fermentation by Sandor Ellix Katz
Bonus Resources
Long Way on a Little by Shannon Hayes
Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourette
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Megan is a podcast listener, turned podcast patron, turned podcast admin! She is now working for the Ancestral Kitchen Podcast and it has been so wonderful having her helping Alison and I out. This is a very special episode that we recorded just for patrons of the podcast, and it went up on a private podcast feed where we have over 80+ episodes that are just special bonuses for patrons of the podcast who are helping support it and keep us on the air. Megan and her partner are garlic and lamb farmers; and we asked the patrons of the podcast for all their questions about garlic, and then Megan answered every single one. Everything ranging from varieties and planting methods, harvesting and storing, different uses for garlic as well as ways of cooking with garlic - all the way up to medicinal benefits and even talking about Megan's garlic festival! This is such a fun episode and I think you will enjoy getting to hear this intimate conversation from the private patron feed as a special summer bonus!
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Listeners of the podcast can use code ANCESTRAL to get 15% off their entire order at https://www.oriesfarmfresh.com
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
So many of us come to ancestral foods because of our own or our family’s health. We’ve tried what the mainstream medical model has to offer and we’re done with it. We want to look for and work with alternatives.
And that journey can be a lonely and fraught one. The world doesn’t provide much support for taking this road less travelled and yet, when doing hard things and making tough decisions we sooo need support.
That’s why we wanted to bring this episode, taking your health in your own hands, to the podcast. To offer perspective, support and encouragement to you, wherever you are on your health journey.
In it, Alison talks with her husband Rob. Between them they’ve had 40 years attempting to manage their health outside the mainstream.
They cover what taking your health in your own hands means and why you’d want to do it. They share some examples of where they’ve done this in our their lives including fertility, digestion, sleep and eyesight. They share what you need to be aware of along the way, what helps, how food plays into the journey, how to know when to call in help, the resources they’ve used and what this attitude to life and health has given them.
They also, in a special aftershow for patrons of the podcast, cover applying this philosophy to children, sharing some of the healing journey they've been through with their son. To access the aftershow, you can join our patreon community at the companionship level or above, there are details below.
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
And in the patreon-exclusive aftershow:
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
In this podcast we celebrate and share ancestral food…the things that our great grandmothers, and their great grandmothers used to do. The wisdom we can gather listening to and reading the stories of their work has the power to change our modern day food world.
In this episode Andrea and I will put out a call for you to send us your own ancestral stories and we’ll also celebrate people who have collected and treasured this knowledge by sharing four beautiful, evocative pieces of food wisdom hand-picked by some of our favourite authors. Be prepared to be amazed, enlightened, inspired and enthused, as we are, to go out and do all you can to rebuild our individual food stories using the wisdom of our ancestors as the guiding star.
Send us your ancestral stories via this page
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
A description of Paul Kovi's Transylvanian Cuisine: History, gastronomy, legend and lore from Middle Europe's most remarkable region. This book is no longer in print but used copies can be found on ThriftBooks.
Honey from a Weed by Patience Gray
Beyond the North Wind: Russia in Recipes and Lore by Darra Goldstein
The reading from Beyond the North Wind: Russia in Recipes and Lore by Darra Goldstein, copyright © 2020 is shared with permission from publishers Ten Speed Press, an imprint of Penguin Random House. Photography credit: Stefan Wettainen © 2020
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What about cooking and eating ancestrally when you're in times of turmoil, or busy chaotic times - like having a new baby, or when people are sick, or when you're moving across countries!
In this episode Alison and I are going to talk about all of these things because we are going through all of them. We will share some of our strategies and plans for using up food stores before a move, or preparing food in advance when there's a baby coming, and how we're going to keep our systems running despite all of the disruptions going on in normal life.
Thank you to those of you who sent in the questions that inspired this episode - it's a really good one, and I think you will find it very useful.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
The First Forty Days by Heng Ou - lots of freezer-ready recipes that are all conducive to postpartum, recovery from surgery, nourishing patients, etc.
Pressure Canning for Beginners and Beyond: Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat by Angie Schneider (podcast listener and patron!). If you don’t have access to freezers/room for a freezer/power for a freezer, you can can some easy to prepare meals to either always have on hand, or when anticipating an event like a new baby.
Alison’s article Eating Ancestrally Away From Home
KTC Episode #26 to hear more about Alison cooking and traveling in the UK
KTC Episode #35 to hear a more intimate conversation about the changes we are going through this summer
Plan to Eat App Link - This referral link includes a 45-day trial (rather than just the 14-day trial!) and 20% off a year membership!
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Welcome to June! It's a wild month for both Alison and Andrea - Andrea is having a baby, and Alison is moving back from Italy to the UK! To celebrate all the big changes and upheaval in our lives we wanted to have something special for all our listeners.
We are offering a 16% discount - that is the maximum Patreon would allow us to give - on our annual Patreon supporter memberships. Sign up to be part of the community for a year - you'll make one payment and get all of the benefits for 12 months.
This sale runs only for June and all of June. It's a crazy month so we wanted to have a crazy sale! You can read all of the details and sign up by going to patreon.com/ancestralkitchenpodcast
Liver: do you love it or hate it?
Which ever side of the fence you're on, we're betting you know that liver is a true superfood; one of the most nutrient dense foods we can include in our diet.
But for many it's also a 'problem' food – we know because both of us regularly get questions on including liver in an ancestral diet.
This episode is for liver lovers and liver haters! We talk about why liver is so important, how often to eat liver, where to start with sourcing, preparing and cooking liver, what types of liver we eat and how we eat it, how to eat liver without realising you're eating liver, how to get children to eat liver, what to do if you just can't eat liver and we share our favourite and our patrons favourite liver recipes.
We just couldn't stop talking about liver and if you're our patron of the podcast, you will find an after show in your private feed where we share even more about liver including eating it raw.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
Come join our community to get access to a specially-recorded aftershow where we talk more about liver including about eating it raw and putting it in smoothies!
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Leave us a five star review and we will read it on the podcast!
Better Broths and Healing Tonics Cookbook
Younger You by Dr. Kara Fitzgerald
Better Broths and Healing Tonics Episode on Ancestral Kitchen Podcast
Our favorite liver capsules! (5% discount and free shipping in the US!)
The Flavour Thesaurus by Niki Segnit
Interview with Anita on Ancestral Kitchen Podcast
Chicken Liver Wrapped in Bacon
Piper's Farm Sustainable Meat Cookbook
Piper's Farm Episode on Ancestral Kitchen Podcast
Nourishing Traditions by Sally Fallon
The Nourishing Traditions Book of Baby & Child Care
Janine's Liver Recipes at Offally Good Cooking
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Rebecca is a good friend and a good influence. She is the creator behind A Humble Place, with a website and an Instagram both by that name, where I first found her when I was looking for Charlotte Mason art studies, and I got many of her beautiful sets. In this episode, though, she is teaching me about her meal planning strategies. I am now using her method and it is revolutionizing everything that I am doing. I am so grateful to Rebecca for joining me today to discuss this because I am not by nature a meal planner. With a very busy summer coming up, I need to have some good frameworks in place to rely on for meal planning, having others being able to participate in the food preparation, being able to know what is coming down the pipeline; and it was really interesting to me how her meal planning works with an ancestral and seasonal food lifestyle, which is the way she and her family eat. So many meal planning ideas and options out there assume you're going to be going to the grocery store every couple of days and buying lots of convenience or unseasonal foods, which just doesn't suit the way a lot of us are eating. Thank you Rebecca for opening up a whole new world to me! I am so excited to share this episode with you today; enjoy!
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Rebecca can be found at www.ahumbleplace.com and on Instagram at www.instagram.com/ahumbleplace
Join as a Patron and visit the Treasure Trove to download Rebecca's Sausage Potato Casserole and Baked Apple Oats, as well as many other past downloads for podcast supporters!
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
I know milling my own flour is better and I want to do it, but where do I start?
Home milling can be such a joy and we’re here in this episode to guide you through all the hows.
We’ll talk the multiple benefits of milling at home and fill any gaps in knowledge you might have. We’ll explain how you can grind a grain, what mills are available for your kitchen and the benefits of each one, then I’ll share how I mill at home, the organisation around it and what I make. And stay till the end as we’ll also squeeze in a chat about how home-milled flour is different to shop bought and how you can best work with this amazing food stuff in your own kitchen.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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What we cover:
PLUS, in the patron-exclusive aftershow, we continue the conversation and talk about:
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
See Alison’s Mockmill here plus use these links to purchase your own and support the podcast
Find Alison’s sourdough mentoring here: One-off troubleshooting session
Four-call ‘Get Going with Ancient Grain Sourdough’ package
Prehistoric women and their strong arms
King Arthur Baking article on substituting wholewheat flour for white on all-purpose
50 Ways to Save Money Download
50 Ways to Save Money on an Ancestral Diet, episodes 66 and 67
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Do you cook with millet? I do and I love this ancient grain for the fact that it is super sustainable, very economical and, being gluten and lectin free, really easy to digest.
In this episode we dive in to the ancestral grain millet. We will talk about what it is, why you'd want to include it in your diet, how to cook it and I then I will go on to share in detail my seven favourite ways to use millet - we regularly consume millet all of these ways in our home.
By the end of this episode you will be armed with everything you need to know to start cooking, eating and loving this wonderful grain in your own kitchen.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Alison's course, Boza: The Probiotic Millet Drink
Alison's article: 7 Delicious Ways to Use Millet in Your Kitchen
Sourdough Polenta and Sourdough Polenta PDFs and videos
Mockmill information, including links to buy that will support the podcast
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Feeding babies and children a nutrient-dense ancestral diet is something that many moms have questions about. Whether the questions are "how do I start my child off on the right foot" or "I have older kids and we are just coming to this ancestral diet now - help, how do I transition them to this good food!" - these are things that we think about. Here to help us today is Christine Muldoon, from The Modern Ancestral Mamas Podcast. Christine and her co-host Corey were on our podcast a long time ago, episode # 27, and Christine is back to give us more of her great wisdom for feeding children.
Topics today range from breastfeeding and the WAPF formula, to connection at the table and during mealtime; when do you start bringing children to the table and why that timing is so important; to picky eating and family food values and so much more. This is a wonderful conversation, Alison and I both enjoyed visiting with Christine so much. Patrons, be sure to hit your private podcast feed for a short aftershow with Christine where we hit her with one more question!
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
The Modern Ancestral Mamas Podcast
The Nourishing Traditions Book of Baby & Child Care ("the purple book"!):
Christine's website with courses, one-on-one consulting and more
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
We get a lot of questions about butchering chickens over here on the podcast, and those questions range from “I have a backyard flock and I would like to be able to cull a few hens and some roosters every year,” all the way up to, “We are planning to raise enough meat birds for ourselves and our neighbors and we need to know what tools we need to get started on that.” In this episode, I am going to do my best to get you comfortable with the idea of butchering a few hens on your kitchen counter, and reassure you that you have every tool you need, and it really is a simple and straightforward process - but there is a learning curve, and it is worth learning.
This is an ancestral skill that used to be fairly familiar to many people; if you have read many older books you know they are always butchering this, that, or the other chicken and it doesn’t even barely make a comment in the book because it is such a simple and familiar process to people in the days of old. We will cover the tools you need for both a simple few birds a year, all the way up to the larger batches that involve more equipment; we will talk about involving your kids in the process, and we will talk about the clean-up and packaging process at the end as well.
I hope you find this episode to be very useful and interesting, and please be aware that we are going to talk about all the blood and guts in this episode and it is appropriate for all ages, but please be aware before you jump in.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Meredith Leigh, Episode 77
Modern Homesteading Conference
The Small-Scale Poultry Flock by Harvey Ussery
Some helpful YouTube videos (go down the rabbit hole!). Use each of these videos as a jumping-off point and take advantage of YouTube's algorithms to watch video after video of the processes! You may find one particular creator speaks to the way you learn best, and dive deep on their videos:
Justin Rhodes butchering with minimal equipment
Justin Rhodes butchering 100 chickens
Brandon shows how to scald and pluck a chicken using a drum plucker (could do it by hand, too)
Brandon demonstrating how to take the guts out of a chicken
Joel Salatin demos broiler processing and as always, he touches on the sacredness of taking a life to begin his process. This is an excellent demo as Joel has butchered hundreds of thousands of birds and he casually drops lots of little useful details.
Note that if you attend a homesteading conference there will almost always be a broiler processing demo on the schedule, and those are well worth attending! Even after butchering many birds we still like to watch these and learn new things or just be encouraged. However, those demos don't typically teach finer points like how to get the crop out; you will more get the broad scope of processing birds.
Mini Urban Farm processes chickens
Stoney Ridge Farmer butchers chickens
You can also see Joel Salatin's early cameo butchering chickens in the documentary, Food Inc! This was the first time I saw cones in use back in 2009.
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
We asked for your questions on bone broth. And man, did you send them in!
Today's episode is dedicated to answering all the questions we received about the wonder that is bone broth. We will cover sourcing your bones, what types of bones to use, cooking broth – including equipment, timings, add-ins, how to make your broth thicker, thinner, stronger and weaker, the myriad of ways you can drink and eat your broth, nutrition and storage. There are so many ideas packed into these 75 minutes. So whether you're a beginner at broth or via making it for years I'm sure you're find help and encouragement in this episode.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
Buy Better Broths and Healing Tonics AND support the podcast by using our (non-Amazon!) bookshop:
Better Broths and Healing Tonics in the US
Better Broths and Healing Tonics in the UK
Episode 52: Homesteading the Final Frontier with Amanda Callahan
Episode 44: How to Run a “Made From Scratch” Homestead with Melissa K. Norris
Melissa’s Article: Does Pressure Canning Ruin Bone Broth
Episode 62: Building Your Pantry with Canning with Angi Schneider
Possible resource for finding bones Also: check with WAPF chapter leaders!
Alison’s blog high protein breakfast options
Alison's blog My 5 favourite ways to use bone broth
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Meredith Leigh is an ex-vegan now butcher, a butchery teacher, an author, a kitchen experimenter extraordinaire and meat fermenter, co-founder of The Fermentation School and a mum.
She has so much to share and this is an intimate and engaging conversation. We cover some really important questions including conscious animal slaughter, Meredith's transition from veganism to ethical meat, the safety worries around fermenting meat and the one we get so many questions about: nitrates in meat.
Patrons of the podcast check your private feed for a moving after show where Meredith reads a piece from one of her books.
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The organ supplements we use and trust – get a 5% discount (and free
shipping) on grass-fed supplements, including liver capsules by visiting:
https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Meredith's books in our bookshops:
The Ethical Meat Handbook in the US
The Ethical Meat Handbook in the UK
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
The world of essential oils is an ancient and ancestral one. From the Mesopotamian valley where the Sumerians, Akkadians and ancient Hebrew tribes were distilling, trading and using oils to the apothecaries and wisdom of the ancient Chinese; from the dusty tombs of Egyptian Pharaohs like Tutankhamun to the Silk Road and spice merchants guiding camels burdened with precious ointments, oils, resins and salves.
The ancients knew and prized essential oils for their benefits, and we can enjoy the same benefits today - maybe not procured from a trader riding into town on a camel, but beneficial just the same!
Using oils in the kitchen is a remarkably easy and delicious way to use them, and one that our ancestors - who used oils for religious rituals, cleansing, medical care and inhalation in addition to epicurean delights of the wealthy tables - would have approved of. In this episode we will discuss what essential oils are, a brief history of their use throughout the world, and some of my favorite ways to use them in the kitchen. We have included a booklet of recipes for all listeners which can be downloaded at AncestralKitchenPodcast.com/downloads.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
Download the recipe booklet for free
Patrons will find an exclusive recipe card download in their Treasure Trove here
Pizza Sauce: Pizza Sauce: 16 oz tomato sauce, 1 tsp salt, 1 drop each oregano, basil, thyme, black pepper. Prick spelt pizza dough with a fork, drizzle with melted lard, and pour sauce on top (as much as you want) and add toppings!
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
If you asked both Andrea and I who's inspired us the most we'd both put our guest today, Sandor Katz, right up there in our top couple of names. We've read his books, underlining phrase after phrase, we've taken his advice; we've made his ferments, so many of his ferments. He's inspired, educated, and hand-held us both through our food fermentation journeys.
Coming up is a fascinating and informative conversation that covers what Sandor grows and ferments, safety and fermentation, wild starters versus commercial yeast and how you can utilise wild yeast in your ferments, the war on bacteria, the small food revolution and much more.
Check out our aftershow conversation with Sandor! We talk about tibicos (water kefir) and milk kefir and why grains don't populate. You can get access and download by joining our patreon community at the Companionship level or above. Find details here.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Sandor's books in our (non-Amazon) bookstore. Purchase them whilst supporting local bookstores and the podcast!
People's Republic of Fermentation
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
All of us have tried to change our food habits at some stage, most of us multiple times. Maybe, as you’re listening to this, you want to. It sounds simple - I’ll just stop eating this and start eating that. But it’s never that easy, is it?! Today, we’ll take a deep dive into food habits and offer you 14 Tips for Changing yours.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
In this episode we will share what a Slow Christmas is and why we choose to celebrate our holidays this way. We'll talk about some specific traditions for meals, gifts and more - both from our homes and from the homes of our community of patrons.
If you're a patron of the podcast, check your email for a link to our 2023 Christmas gift to you!
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Spelt is a wonderful, economical alternative to wheat. I've been baking with it for a decade now and I love its deep, nutty flavour, its flexibility and its digestibility - many people who don't get on with wheat can enjoy spelt, especially if it's in a sourdough loaf.
Whether you've tried spelt or not, this episode will give you everything you need to know to get the most from this grain in your own kitchen. And we'll celebrate the podcast's second ecookbook, Sourdough Spelt Every Day, that distils so much of my baking experience into a guide that'll get you rustling up all manner of spelt goodies to enjoy!
Get your copy of Sourdough Spelt Every Day here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Piper’s Farm was founded in 1989 by Peter Grieg and his wife, Henri. It’s just north of Exeter in Devon, Britain, and today it is run by their son Will and his partner, Abby, in a multi-generational partnership and succession achievement.
Peter Grieg worked for his father’s farm and shop business and saw the factory farm model brought from the US to the UK, by his father, post-WWII; and he watched it evolve into the beast it has become today. He never felt right raising animals under the oppressive, unhealthy conditions that the factory farm requires, and his development of Pipers Farm and the multi-farm network it involves today has been a many-decades long de-evolution, back to the older traditional methods of animal husbandry, community network, and local butchery.
Abby is the co-author of Pipers Farm Sustainable Meat Cookbook: Recipes and Wisdom for Considered Carnivores. She is the one we talk to here in this episode. Abby’s thoughts are profound and distinct and she shares them here in vibrant clarity with the background and the farm experience to match. How is meat to be ethically handled, how does waste factor into all of this, why are consumers so key to sustainable farms, and even what are some details we can use in the kitchen to improve our meat preparation!
Patrons of the pod will find a selection of recipes from the cookbook in their Treasure Trove ready to download today, and we will talk about a few more in the episode here. Patrons can also check their private podcast feed to enjoy a short bonus aftershow with Abby where we went just a little deeper and more informally into some of what we covered on the show. So much about our food system can be depressing and dismal, Abby will leave us inspired by the beauty that is possible and the strength of choice that each one of us has.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Get your own copy of the book in the podcast bookshop:
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Oats are one of my ultimate comfort foods. Golden, creamy, filling, tasty - what is there not to love? It's been that way for me for a long time. Long before I realised that huge swathes of my English, Scottish, Welsh and Irish ancestors subsisted on oats, sometimes eating them three times a day for many generations.
Today we'll focus on the oat, and fermenting oats. Finally Andrea let me out of my cage to talk about some of the research I've been doing into this wonderful grain over the last year. Listen in and I'm sure you'll hear things that you did not know about oats.
We'll talk about five reasons why you'd want to ferment your oats. We'll give you a brief history of the grain and some traditional examples of oat fermentation. We'll talk about the sad way that most oats are eaten these days, and then we'll get practical, and give you details of how to ferment your oats and, as you'll hear Andrea say early on, stay to the end for some potentially controversial information which has come from my latest research into oats and phytic acid. It's probably not what you're expecting to hear, it's certainly wasn't what what I was expecting to find out, and it's changed how I eat my oats.
This episode is literally jam-packed with information. You might need to listen to the science-y bits towards the end a couple of times to get them under your belt, but I hope it will inform, inspire and get you super-clear on this wonderful golden grain, and how you can bring it to life with fermentation in your own kitchen.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Alison's Zoom-recorded course Fermenting Oats (get it with 10% off using this link)
Alison's course Sowans, The Scottish Oat Ferment
The blog post explaning Alison's thoughts on why the Scottish didn't ferment their oats
Sign up for Alison's newsletter for the latest on her planned oat book project!
The post Andrea asked Alison to share about the making of Lancashire oatcakes
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Before we read the books that our guest today, Chris Smaje, wrote, we knew we didn't want a world where fake food, food manufactured in factories was what we ate as a society. We didn’t believe that protein made in stainless steel vats could give our minds, bodies, souls and communities what they need to survive and thrive.
But what we didn't know, is that manufactured protein, fake food or precision fermentation, however you want to term it, literally will not work.
Listen in to this episode to understand exactly why manufactured food is not an option for our world going forward and what our only alternative is. This episode will leave you staggered by the statistics around manufactured food, informed as to why it is not a feasible solution to our world's problems and with so much more confidence in the belief that real food, real farms, and real people are what we need to find our way out of our current crisis.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Purchasing books through our virtual 'local' bookstore supports your local bookstore and the podcast!
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
If you’re bringing raw milk into your home, whether it is through a herd share, shopping from a local raw dairy or co-op, or you have a cow on the back pasture, it is inevitable that we start wanting to value-add that milk; both adding nutritional value to it by culturing it in our homes, and adding monetary value by making raw milk into what would be higher priced items from the store.
In this episode Robyn who is the creator over at Cheese From Scratch on Instagram is here to teach us about creating your own cheese starter on the counter at home, and producing naturally fermented cheese in your own kitchen.
We also recorded an aftershow episode where we covered some more advanced aspects of cheesemaking, as well as information on raising cows, choosing cows, milking cows, and just cow things in general. You can join as a Patron today to hear this and, as of this recording, about 80 other bonus episodes and aftershows for supporters of the podcast.
This was a really fun early morning recording with Robyn. We are both in rural areas and our internet went out multiple times during this recording, so hopefully we’ve patched up all those holes, but if you hear any funny silences or we talk over each other asking “are you there?” you can excuse those audio bloopers, and enjoy all this amazing content that Robyn has to offer.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Robyn's Website and link to Milkmaid Society
The Christmas Cheeseboard eBook
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
"I just can't afford to eat ancestrally" is something that we hear all the time.
And we get that, the mainstream, shop-bought side of ancestral eating can sometimes be eye-wateringly expensive. Notwithstanding that we've both been eating this way on a very tight budget for over a decade each. We’re going to show you that it is possible!
In this second part, we'll complete our list of 50 ways to save money on an ancestral diet. If you haven't listened to part one yet go back and check out that episode before diving in here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Part 2 of our list of 50 Ways to Save Money in an Ancestral Kitchen
All 50 Ways to Save Money in an Ancestral Kitchen (complete list)
Alison's 10 Tips for Creating & Maintaining a Sourdough Starter course (it's free)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
"I would love to eat an ancestral diet but I can’t afford it, what can I do?"
"I want to shop from small farms around me, how can I make this happen with a limited budget?"
"Food costs are rising dramatically where I live and the budget that once worked for us isn’t cutting it anymore, help!"
In a post-industrial world where globally imported subsidized factory food is perceived as the cheaper or only option for a budget, these are questions most of us have had at some point. In this episode Alison and I want to make the case that not only are there ways to eat an ancestral diet and save money, but you can actually save money BY eating an ancestral diet. We'll bring you very practical ways we negotiated with our wallets and our conscience, while still remaining inside the confines of a sometimes very limited budget – Alison living in town in Italy, and Andrea in the United States on a small farm in one of the most expensive states of the union, Washington State.
Download part 1 of our list of 50 Ways to Save Money in an Ancestral Kitchen here (when we get to part 2 we'll give you a download for all the 50 Ways).
Here’s to saving money, living better, and eating wisely.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Part 1 of our list of 50 Ways to Save Money in an Ancestral Kitchen
Charlotte Smith's Podcast, Profitable Mindset
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Just like the Ancestral Diet is so different from the standard American diet, so the ways our ancestors birthed bears very little relation to how modern industrialised communities bring the next generation into the world.
In this intimate episode, originally recorded for patrons of the podcast, Andrea and I share our birthing stories. We've got four births between us and we came to them with very different backgrounds. We talk about the actual births, what we learnt from them, what we regret and much more. There's so much to learn from how one approaches birth; we hope this episode encourages/inspires you whether you're planning to birth soon or not!
If you like this episode, there are nearly 70 patron-exclusive podcasts, videos and aftershows that you can get access to by joining our community at the Companionship level. Check the details here: http://patreon.com/ancestralkitchenpodcast
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
You can find Andrea's story of birthing Camille here and an account of Alison's son Gabriel's birth here.
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Better Broths and Healing Tonics is a book that blew us away when we found it earlier this year. It is so thorough, so accessible and so creative – sharing many ways to make broths, and make them easy, plus incredible healing recipes for broth tonics, infusions, blends and meals.
In this episode, Andrea interviews half of the pair that created the book, Jill Sheppard Davenport. They talk about healing with nutrition and how Jill, as an experienced practitioner, approaches it. Jill shares her broth tips and tricks and also talks about the revelation to me in the book – sweet broth.
As Jill says early in the episode, “there’s so much healing possible in your kitchen”. Listen into Andrea’s chat with this expert and get playing with broth!
We have a copy of the book to giveaway!! Stay to the end, and we'll explain how you can win your own copy of Better Broths and Healing Tonics. And if you’re a patreon, check out the treasure trove where you’ll find two of our favourite recipes from the book.
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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Buy Better Broths and Healing Tonic at the podcast's non-Amazon bookstore. Support the podcast and local bookshops at the same time:
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Every once in a while Rob comes out from behind the tangle of wires and sits down on the other side of the podcast microphone and records an epic episode with Alison. This is one of those episodes. It is awesome and their dry British humor is the best.
What is luxury? Can you have luxuries? Can you live a luxurious life? Are luxuries part of our everyday? Does luxury have to be a $1200 clutch bag or some 14-bazillion thread count Egyptian cotton sheets, or is luxury something that we can see and appreciate in everyday life?
In this episode Rob and Alison tease out some of those fine luxuries that they experience in their life, and I'm curious to know what are the luxuries in your life and does this change your perspective on how you see those things in your everyday?
Get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Alison's course Bean-to-Bar Chocolate with No Special Equipment
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Putting food into jars: is it really hard? Is it complicated? Am I going to make my family sick? Does it taste better, am I going to save money, or both? What is the point? All this and a lot more is covered in this episode. Andrea talks with Angi Schneider, a patron of the podcast and the author of The Ultimate Guide to Preserving Vegetables, and Pressure Canning for Beginners and Beyond, two wonderful books in Andrea's kitchen.
She has a lot in those books including tables where you can figure out what to do with all the produce coming in from your garden, CSA, local farms or wherever. The pressure canning book is loaded with recipes for meals and dinners that are nutrient-dense and delicious that you can have on your pantry shelf, ready to go at the drop of a hat!
Get a 5% discount (and free shipping in the US) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
Andrea asks Angi about:
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
The Ultimate Guide to Preserving Vegetables by Angi Schneider
Pressure Canning for Beginners and Beyond by Angi Schneider
Angi's Website - SchneiderPeeps.com
University of Georgia Extension Food Safety Research
University of Georgia Extension Guide "So Easy to Preserve"
National Center for Home Food Preservation
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Rebecca Holden looks after a large organic dairy herd in Wales in the United Kingdom and makes raw, cheddar-style cheese from their milk.
Mainstream milk/cheese markets seem to be increasingly led by large, chemically-sustained dairies that subvert nature and force cows into unnatural production routines, resulting in inferior dairy products landing on grocery store shelves - and yet, Rebecca’s farm has been there doing things organically for 50 years…. We really wanted to know about her world, and we really wanted to share it with you.
*We had a technical glitch just before the episode started, so had to bring in IT back up. It means the recording is not as clear as it could be, but the conversation is so informative, inspiring and life-affirming that we are sure you'll love every minute!*
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get a 5% discount (and free shipping in the US) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Holden Farm Dairy, Rebecca and Patrick's farm (the longest certified organic farm in Wales)
If you are in London and want to try Hafod
Rebecca’s article on being part of the Gaia Foundation's revival of the Welsh black oat
Gaia Foundation's beautiful video on the story of the revival of the Welsh black oat
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Today's episode is dedicated to covering the wide world of fermented drinks - all accessible to you, makeable in your own kitchen, right now. We talk about over 20 different fermented drinks, including scoby ferments, whey ferments, grain ferments, wild ferments and we tell you how you can incorporate these super-health-giving, delicious foods into your life.
So if you've ever asked the question, what fermented drinks can I make or what other fermented drinks can I make, this episode's for you!
You'll leave episode informed, inspired and ready to get going on some new fermented drinks for you and your family to enjoy!
Get a 5% discount (and free shipping in the US) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Kobo Fermentary (the gingerbug queen)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
We have a special bonus for today! Alison reads the article she recently had published in the Weston A. Price journal Wise Traditions:
So Much More Than Porridge: The Rich Culinary History of British Oats
Recipe for Traditional Scottish Oatcakes here
Recipe for Naturally-Fermented Staffordshire Oatcakes here
If you'd like to have a go at creating the Scottish Sowans (easy-to-digest porridge) and Swats (probiotic drink) you can get 10% off Alison's video course using this link.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Have you ever thought the GAPS protocol might be for you? Are you considering trying it, or you’ve just heard about it and wonder how it fits into a healing journey? Are you struggling to bring grains into your diet without digestive issues, or wondering what you can do to replenish a gut system damaged by antibiotics? This is the episode for you.
We've had conversations with so many of you about GAPS, the Gut and Psychology Syndrome diet created by Dr Natasha Campbell McBride, so it is time to share Alison’s story.
Alison, along with her husband, Rob, and their then almost 2-year-old son, followed the GAPS protocol for over 2 years. In this episode they open the door on that time and share their personal experience - why they embarked on GAPS, how they organised their kitchen, their practical routines, what they found challenging, what results they experienced, how they transitioned off GAPS and how their healing has moved on since then.
With characteristic dry humour from Rob, witty repartee from Alison and of course an appearance of the famous squash pancakes, this episode is both entertaining and highly informative with a strong message of hope and solidarity for everyone working to find healing.
Get a 5% discount (and free shipping in the US) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Episode #37 - A Peek into Alison & Rob's Ancestral Lifestyle
Gaps and Psychology Syndrome - Dr Natasha Campbell-McBride
The Heal Your Gut cookbook - Hilary Boynton
Breaking the Vicious Cycle - Eliane Gottschall
The Management of Celiac Disease - Dr Sidney Haas
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Hilary Boynton is the creator of the School of Lunch, a week long academy held a few times a year that teaches attendees from around the world how to put together incredible nourishing ancestral traditional food programs that they can use in whatever application they need – in running a school lunch program which is what Hilary does in California, in a business, for retreats or wellness spaces, at home or wherever they wish to implement a meal program. In this episode I got to sit down with Hilary and ask her to give me a peek into what happens at their academy. Listeners will be fascinated to hear the different topics she chooses to cover in her training, why she chose to cover them in her academy and who is on her rotating list of guest speakers. Hilary’s optimism and hope, her strong positive energy and her belief in the power of good food to heal our bodies comes through strongly in this episode. I am in awe of the possibilities and power of taking her food program into schools, homes and businesses around the world.
Get a 5% discount (and free shipping in the US) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
School of Lunch Training Academy
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
In this episode, Alison talks to Carwyn Graves, author of Welsh Food Stories, a beautiful chronicle of the ancestral food of Wales. They talk about food born from landscape, sustainability, women as the holders of ancestral heritage, fermentation, bread and much much more…
Get a 5% discount (and free shipping in the US) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Get your copy of Welsh Food Stories:
Get the book in the UK via our bookstore
Get the book in the US at Barnes & Noble or here
Visit Carwyn's website (and join his mailing list) here
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
You asked for it, and we did it. We finally did it! Alison and I have written our first Ancestral Kitchen Podcast cookbook, called Meals at the Ancestral Hearth. It's available now at https://ancestralkitchenpodcast.com/shop/books/meals-at-the-ancestral-hearth/. This is an eCookbook you can download and start reading immediately, and you'll receive the link to two versions - one is formatted for printing and keeping in your kitchen because that’s how I read my recipes, the other for reading on your eReader or mobile device, because that’s how Alison reads her recipes.
You know we aren’t going to give you a prescriptive list of recipes that assumes you have access to a supermarket stuffed with globally imported processed foods, so what is in this book, and how did we come up with these meals? That is what this episode is about. The desire for creativity and the need for adaptability with seasonal fluctuations, time constraints, dietary restrictions and food availability.
The recipes in this book are dishes that build the foundation of our daily kitchen rhythms. These foods make up meals our families eat on a weekly and daily basis, and of course, the foods follow ancestral principles for preparation.
We included Alison’s spicy lentils and cast-iron ground meat, my turkey noodle soup and sourdough pasta, and of course - the infamous lacto-fermented ice cream.
We also wrote a number of articles that can only be found exclusively in this book - including Alison’s thorough and detailed water kefir FAQ, my fresh egg preserving tips, the contents of our pantries, and so much more!
In this episode, we will share about working around restrictions, catastrophic failure, and going off script with your cooking. Visit https://ancestralkitchenpodcast.com/shop/books/meals-at-the-ancestral-hearth/to check out the book and look at the table of contents. Thank you for listening and supporting the podcast!
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Making the Weston A Price principles accessible, simple, and approachable for everybody is what Anita is so good at. Anita is a wife and mother living in Colorado, USA, serving up delicious, nourishing meals every day. She has mastered the ancestral food principles, and she can teach you how to roast a whole chicken and make the gravy in just a few sentences! She shares these recipes generously at westonapricerecipes.com. Andrea got to sit down with her today and learn about the health crisis that drove Anita towards ancestral food, what she and her children did when they discovered tooth decay, how she doesn’t menu plan - that rebellious love of flexibility helps to create the easy recipes she shares with all of us. We also talked about her Ukrainian and Indian food background, reducing stress in the kitchen and so much more. We finished this episode feeling refreshed, encouraged, and ready for some whipped raspberry panna cotta! Patrons supporting the podcast are invited to check the podcast Treasure Trove for a few of our favorite recipes from Anita’s website in a printable PDF, as well as a bonus after-show conversation.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
instagram.com/westonapricerecipes
The Mind-Body Prescription, John E Sarno
Cure Tooth Decay, by Ramiel Nagel and Timothy Gallagher
The Four Tendencies, by Gretchen Rubin
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Did you know that women have been the predominant brewers of beer throughout history....up to just 400 years ago?
How about that up till that same time period beer tasted completely different to the beer we are used to now?
Join us in this episode to hear the real story of beer, how we messed it up and why Alison is passionate about bringing beer back where it belongs - the kitchen!
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Tudor Monastery Farm Episode 3
www.instagram.com/cantquitcomics
Ale, Beer, and Brewsters in England: Women's Work in a Changing World, 1300-1600
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation
Medieval Ale In A Modern Kitchen (Alison's article)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Have you wondered if raw milk is truly safe? Why did we start pasteurizing it in the first place? Have our ancestors always drunk milk? What is the fermentation all about, and is it really necessary? In this episode, we will share some of what we have learned about raw milk over the past ten years. We will share some of the shocking history of the industrialization of milk, and we will also share why raw, living, un-tampered-with milk is considered a "perfect food". You will walk from this super excited about drinking raw milk, and you're probably going to want to buy a cow.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Andrea's old blog: switching to real food Part I
Andrea's old blog: buying into a cow-share and finding local food after a cross-country move
One of our patrons, Kelsey, has a podcast! https://www.instagram.com/faithoverfoodpodcast/ https://podcasts.apple.com/us/podcast/faith-over-food-podcast/id1528071676
Alison's slow-cooked beef heart recipe
PBB: An American Tragedy by Edwin Chen (1979)
Raw Milk Finder on RealMilk.com
Find your local WAPF Chapter Leader
Which states allow legal raw milk sales
What pasteurization does to milk
Raw Milk History - retold by Kristin, sourced from The Untold Story of Milk by Ron Schmid
Weston A Price Journal Fall 2022 (Vol 23 No 3) For some reason, the milk report we referenced is the only article not available online!
Joel Salatin's Debate with Peter Singer from WAPF Journal Fall 2022 - excellent discourse on how animals SHOULD be kept
Additional past journals (including many articles on Vitamin A, B12, etc)
Books
Learn More About Milk History
The Untold Story of Milk by Ron Schmid, ND
Preparing dairy products at home
Nourishing Traditions by Sally Fallon
Milk Cow Kitchen by MaryJane Butters
The Art of Natural Cheesemaking by David Asher
The Home Creamery by Kathy Farrell-Kingsley
Raising and keeping cows
Salad Bar Beef by Joel Salatin
The Family Cow by Dirk van Loon
The Farmstead Creamery Advisor by Giancalis Caldwell
The Backyard Cow by Sue Weaver
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Imagine buying bare land in Alaska and building your own farm from the ground up. Imagine raising cows and chickens there and growing virtually all your own food. Imagine doing this whilst also being a mum to three youngsters (two of whom are baby twins) and having a partner who works a job away from home.
Today, Andrea talks to Amanda Callahan, the lady who is doing just that. Hear her share how her farm developed, how she manages it, the chores and her young family and lots and lots about the nourishing foods she feeds her children!
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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What Andrea asks Amanda:
What is the last thing you ate before we started to record?
Tell me about your farm - why Alaska - why sustainable - why so self-sufficient?
Chores & kids - how do you do it
Let's talk about feeding kids:
What is "the line" for you? Where do you "cheat" or make accommodations, or look the other way? Is this ever OK to do?
One of your favorite meals after a cold day working
What is your hope for the future of your farm?
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
You are about to listen to one of the podcast's most popular episodes. Since it was released in February 2023, this episode has been downloaded thousands and thousands of times. That's just how popular sourdough bread is. And is testament to how many people are confused and have questions about it.
That's what we aim to help with in this episode!
We'll cover all manner of listener sourdough questions. We'll talk about where to begin with sourdough and all about starters. We'll give answers to your questions on flours, berries and milling including what to expect when using ancient grains. We'll discuss the flavour of your finished bread and the ways you can control that. We'll also share how we make dough and bread in bulk and store it. Along the way, we'll share loads of recipes and resources and and talk about some more unusual ways to use your sourdough starter.
Thank you to everyone who sent questions in and remember you can access Alison's course, 10 Tips for Creating and Maintaining a Sourdough Starter for free by going to ancestral kitchen.com/10 tips on entering the code STARTER100 at the checkout.
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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What we cover:
We answer many listener questions covering the following topics...
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Alison's free course 10 Tips for Creating and Maintaining a Sourdough Starter: www.ancestralkitchen.com/10tips
Bread baking forum: www.thefreshloaf.com
Episode 10, "Elly from Elly's Everyday: Sourdough-Baking (and Soap-Making!)"
Probiotics, para-post-biotics and more: Episode 7, "Sourdough - Why We Love It"
Azure Standard: https://www.azurestandard.com/?a_aid=fDevVdRXWd
Activated sourdough starter from Azure: https://www.azurestandard.com/shop/product/food/baking-pantry/leavenings/bread-starter/bread-for-life-starter-refrigerated/14770?package=BP317&a_aid=fDevVdRXWd
Small-Scale Grain Raising by Gene Logsdon https://bookshop.org/a/86014/9781603580779
Weevils in grains?! An episode with Elly: # 42, How to Get (& Grind) the Best Flour for Bread
Rye sourdough episode: #41, Rye Sourdough Bread: Mastering the Basics
A guide to using all-purpose flour in artisan breads: https://www.theclevercarrot.com/2020/04/artisan-sourdough-with-all-purpose-flour/
Sprouted grain sourdough: https://www.theperfectloaf.com/sprouted-grain-sourdough-bread/
Alison's spelt loaf: https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/
Oven Thermometer: https://amzn.to/3Hqbxoi
Probe thermometer for loaves, if you wish to use one: https://amzn.to/3XVVXWM
Einkorn loaves: https://www.theperfectloaf.com/einkorn-sourdough-bread/
Peter Reinhart's book - he has quite a few, you only need one book to start! https://www.theperfectloaf.com/einkorn-sourdough-bread/
Baking & Cooking with Einkorn by Heidi Ellis: https://www.youngliving.com/us/en/product/einkorn-cookbook?enrollerId=2524222&sponsorId=2524222
The magazine Andrea referenced: Cook's Illustrated Make-Ahead Recipes, June 17, 2013
Article by John Moody on grain mill options: https://www.westonaprice.org/health-topics/home-grain-milling-machine/#gsc.tab=0
Milk-Kefir Spelt Bread on Alison's website: https://ancestralkitchen.com/2021/12/07/milk-kefir-spelt-bread/
Alison's Sourdough Pancakes: https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/
Sourdough Discard Soup on Alison's site: https://ancestralkitchen.com/2021/02/11/sourdough-discard-soup/
Alison's 100% Wholegrain Spelt Pizza: https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/
Naturally-Fermented Staffordshire Oatcakes on Alison's site: https://ancestralkitchen.com/2023/01/14/naturally-fermented-staffordshire-oatcakes/
Traditional Scottish Oatcakes made sourdough on Alison's site: https://ancestralkitchen.com/2023/01/24/sourdough-oatcakes/
Sourdough discard crackers: http://homejoys.blogspot.com/2010/03/sourdough-crackers.html?m=1
Elly's audio on 5 top tip for wholegrain baking: https://youtu.be/ifvegcKDEkk
How to shape a boule: https://www.youtube.com/watch?v=hWXA8xFYu9A
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Do you want to know how to transition your kitchen and your eating to ancestral methods? Maybe you've tried before or stopped and started multiple times? Perhaps you have the Nourishing Traditions cookbook, but feel so overwhelmed that you don't know where to go next?
In this episode, we will make it easy for you! Listen in for our road map of twenty steps that will take you from a standard diet to a beautiful nourishing ancestral one; we'll detail them all, tell you how we started and give you many resources to help your journey.
*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click here.*
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
20 Small Steps to an Ancestral Kitchen + Resources Free Printable
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Naomi Huzovicova is a passionate and talented ancestral cook, a food story discoverer and an amazing photographer. She has lived and cooked up Slovakian food culture for 17 years and we're grateful to her for sharing so much of its uniqueness with us.
In this episode we open up the rich world that is Slovakian food. Naomi explains what it is, and importantly why it is like that. You'll get a history lesson via our talk of ferments, bread and fats, and you'll get to know two simple dishes that represent Slovakian food that you'll want to cook up in your kitchens right away.
Due to tech issues the audio quality on this episode is not as good as normal, but the content is top-notch!
*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click here.*
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Straight after recording this podcast Naomi cooked up Strapačky using a sourdough mix, sauerkraut and local bacon in her kitchen with the cameras on for us! To watch the recording and be a part of our community, check out our Companionship level over at Patreon
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What We Talk About:
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
This 10% discount also applies to all the other courses at The Fermentation School! Click here and use coupon code AKP at the checkout!
Our local-bookshop-supporting bookstore in the US & UK has all Kirsten's books in:
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Are you stressed about over-indulging during the holidays? Are you wondering how to eat a nourishing ancestral diet while away from home? What about the children - are people stuffing them full of sugar plums when you wish they were eating something else?
Alison and Andrea tackle all these questions and more in this episode centered around surviving the holidays, and walking into the New Year feeling nourished and healthy!
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What We Talk About:
Companionship and above level patrons of the podcast check the treasure trove feed for your special gift: a 'Christmas Hamper' of goodies!
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Andrea's Advent books:
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Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
So you are really passionate about regenerative, sustainable agriculture and food, right?
And how many times have you heard, "Yes, that's all very nice but you couldn't feed the world that way; it wouldn't work at scale!"
In this episode I talk to Sir Patrick Holden, the man who's building the roadmap to show us that it could.
You'll hear us talk about his latest research into how the UK could feed itself using fertiliser/pesticide-free sustainable agriculture (with no grain-fed animals!), the tools to take this global, and how this lifetime campaigner for sustainable animal-involved agriculture feels about lab meat, supermarkets, ground-up change and much more.
We're so grateful to him for sharing a little of his 50 year career as both a farmer and an activist with us.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What We Talk About:
* The Sustainable Food Trust's recent report 'Feeding Britain From The Ground Up'
* How the UK could grow its staple foods using regenerative agriculture
* The roadblocks in the way of this change and how we can address them
* The metric being developed that would allow farmers worldwide to measure their sustainability using the same framework
* Whether there's a role for laboratory-generated meat in a sustainable food future
* Whether this shift needs to come from top-down or bottom-up
* What, if you can't give them up, you need to be asking the supermarkets you shop at
* What Sir Patrick thinks we need now in order to create the change
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
I think the whole world should be doing this! - Alison
It just makes everything more pleasant with your food waste -
there is no rotting, no flies. - Tjasa
You know that Alison is always fermenting weird and strange things but when she told me she was fermenting her trash - it was a new level. I had to know more.
A little over a year ago, Alison off-hand mentioned something she called bokashi, and I had to ask her, "What IS that?" It turns out bokashi is the Japanese word for compost, and Alison had purchased a tool that she used to ferment her food waste - even bones & fat, anything she didn't use or that went bad - into compost tea and compost, which she was using in her porch garden.
As you have seen on her instagram, she produced some incredible vegetables with the help of that nutrient dense lacto fermented suplementation for her plants. I know that any purchase Alison makes is extremely well thought-out and researched and, yes, she did her research on the bokashi process. She read books, watched videos, explored DIY options, and she did her due diligence to study this two-bucket system that we are going to talk today, as well as the inoculant that she adds to the food waste to compost it.
This fermentation process can be done in the house, it has no smell, it doesn't attract fruit flies, and you can use the compost and the compost tea in your big garden, small garden and more.
In this episode, Alison and I will explain the process of fermenting waste, the bacterial inoculant that is used to ferment the food waste so efficiently and completely, and then we will actually interview the US and Canada supplier that makes the two-bucket system that Alison is using. Alison will ask her some more technical questions and we will come back to wrap up, and you can get about your day fermenting your trash!
Check out the Bokashi system here, and use the code AKP for 10% off!
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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What We Talk About:
2:29 What we had to eat!
08:24 A review from Ester @wolfdaughterdarling
12:24 Let's talk about bokashi! Alison's experience and why she was inspired to talk about this on the podcast
35:00 The US Giveaway (open until Nov 29 2022)
"A non-stop ferment of your kitchen waste."
37:32 Alison's interview with Tjasa
38:33 What is Bokashi?
39:09 What is "EM", and how does it work in bokashi?
40:25 How are the microorganisms used in the bokashi bucket?
41:15 Is there a smell to bokashi fermenting in our kitchens? Fermentation vs Rotting
42:34 Using bokashi in a small apartment vs on a farm or larger household
45:23 What do the Effective Microorganisms do to compost?
48:08 The rules of bokashi composting and how it differs from conventional waste composting
54:40 How do you see bokashi making a difference in a larger scale?
01:01:14 Teraganix discount code & the giveaway
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
10% off for Ancestral Podcast listeners! Teraganix is the US and Canada distributor of the bokashi fermenting system we use - use code AKP for 10% off
Dr Teruo Higa's development of EM (Effective Microorganisms) for fermenting bokashi
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
"For 18 years my husband and I both worked day jobs off the farm...so we had to have systems in place to still be able to farm and to raise as much of our food as we possibly could"
Melissa K Norris is a 5th generation homesteader, a mother, an author, a podcaster and an incredible wealth of experience and information on how to thrive living close to the land.
Listen in to our interview with her to hear:
This interview is chock full of gems that'll fill out your knowledge, make your life easier and make you smile.
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
The Run Down:
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Melissa's books can be found in the 'Our Guests Books' section of our online bookstore.
Melissa's new book Everything Worth Preserving
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
I was diagnosed with PCOS when I was about fourteen... My periods were heavy and irregular... The doctor put me on the Pill at fourteen... I was about 27 when I stopped taking the Pill. - Alison
Fertility is an indication of peak health - a healthy human should be fertile for as long as possible. This indicates optimal endocrine, metabolic and nervous system functioning, as well as adequate-to-optimal nourishment. In our modern-day thinking, we have reduced fertility to simply something you look at when you want to get pregnant, and we casually ignore warning signs from our body when our fertility, metabolic and endocrine systems are crashing.
In this episode, we recount Alison's incredible fertility journey, what the doctors told her about her hopes of ever conceiving naturally, and what she found as a solution.
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
The Run Down:
21:19 Fertility - it isn't just relevant if you want to get pregnant!
25:00 Alison's Fertility Story
37:03 How long did it take to restore her cycle?
41:05 Gradual change
41:08 Traditional fertility foods
52:44 How do we incorporate these foods into our kitchen?
01:02:08 Other factors that affect fertility
01:09:08 Questions for the podcast
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
"If you're reading a book and you don't like it, stop reading it." - Alison
Nourishing Traditions Book of Baby & Child Care
Lexy's book recommendation for maintaining fertility later in life:
New Menopausal Years by Susun Weed
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
"Find a supplier of as locally sourced grains as possible...find a mill; a coop and support them!"
If you're a bread-maker, this episode's for you.
We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour.
During this episode you'll hear Elly's wisdom on:
Elly has two hugely popular YouTube channels and has helped thousands of people with making wholegrain sourdough, we're so grateful to her for bringing us her wisdom!
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
The Run Down:
6:20 Where Elly sources her grains
11.20 Why Elly grinds grains at home for sourdough and what the benefits are
"When you freshly grind, you really can tell the difference!"
17.40 Elly's home stone mill and how it works
19.50 The differences between Alison's and Elly's mills
21.50 The difference between roller-milled and stone-ground flour
27.30 The grains (and legumes) Elly uses
33.40 Elly's whole process, start to finish
"I freezer-treat all my grains"
38.00 Alison's weevil attack and how someone with a small freezer could freeze grains.
45.45 Freezing flour (listen here to hear *the* way to defrost too)
49.30 How long to do grains last and how does that differ from flour
53.10 Using freshly-milled flour for a sourdough starter
57.00 How to get the best possible flour when you're on a budget
55.30 What Elly's up to now on her YouTube channel
"It's the detail that overwhelms people...I explain the things that matter; that really make a difference and the gloss over the rest."
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
If you're thinking of purchasing a mill, Elly has discounts available! Check her page here for worldwide deals on Mockmills, Komo and bakeware.
Elly's Everyday Wholegrain Sourdough YouTube channel
Elly's post about grain storage and weevils etc.
Elly's video about grain storage at home
Elly's latest 'Mockmill update' video
Our previous episode with Elly #10
Burrum Biodynamics (where Elly buys the majority of her grains and pulses) on Instagram
"I feel like I'm more connected to what's happening on the farm...it's more satisfying."
Marie Tink's Sourdough Baking in Australia facebook group
Patrons can find the video of Elly grinding whole grains and mixing a dough on the private podcast feed & in the Treasure Trove. If you'd like to watch it and get loads more extra goodies, you can join us on Patreon at our companionship level here.
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Why am I so obsessed with rye? It's because I love it... Rye is just so special. - Alison
Where to begin with sourdough rye bread? This is a topic that both Alison and Andrea have received so many questions about. Alison is a rye sourdough bread expert - she has made hundreds of loaves over the span of years, and she has honed-in on a lot of the specific nuances and details of working with this amazing, delicious whole grain. In this episode, Alison breaks down some of her favorite reasons for using rye bread, and discusses her newly launched course - Rye Sourdough Bread: Mastering the Basics.
With this course, I wanted to explain everything about rye sourdough starter; explain why rye is so wonderful, explain how rye works, how it's different from wheat. I wanted to walk people through two recipes that will enable them to understand rye, make it in their own kitchens, and, at the end of the course, be ready to start making the two loaves covered in the course or carry on experimenting with it. - Alison
Alison's course is a work of love and dedication and the produce of many years of rye failures, retries, and eventually successes! You can download her course at www.ancestralkitchen.com/rye, and podcast listeners can use the code PODCAST15 to get 15% off!
Rye has a different type of gluten than wheat. A lot of people who have ... sensitivities to gluten, may be able to eat rye. - Alison
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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Bread is a fundamental - it's a staple... It's so portable, practical, flexible, calorie-dense. It provides a simple meal in such a glorious way. - Alison
The Run Down:
08:00 Rye Sourdough Bread
10:00 Benefit 1: Gluten Content
16:10 Benefit 2: Taste
17:40 Borodinsky Bread
20:57 Ageing Breads
24:41 Whole Grain/Wholemeal Rye Flour
Huh. What do I know? I don't know how to eat soft eggs and I don't know what pumpernickel flour is. - Andrea
29:47 A tease - upcoming episode with Elly of Elly's Everyday Sourdough! You all asked for this topic!
30:30 Benefit 3: All About the Starter - and listen for the versatile ways Alison uses it!
36:10 Discard Uses
36:30 Alison's Course at The Fermentation School
42:10 Benefit 4: Working the Rye Dough - advantages, time savers
48:38 Alison shares about her course and what it includes
Discount code! PODCAST15
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
20-minute documentary on: The Battle of Borodino - Napoleon's Bloodiest Day
Alison's Course - Rye Sourdough Bread: Mastering the Basics - use code PODCAST15 for 15% off!
At 28:45 Andrea referred to Alison sending out a fermented oat bake recipe over email - sign up for Alison's e-mail list here to get wonderful ancestral updates dropped in your inbox (Alison and I talk multiple times a week over video, phone or Instagram and her email list is still how I get recipes from her! I definitely recommend getting on her list - it isn't spammy or weird at all, it's just like getting cozy hugs and REAL kitchen inspirations delivered from a kitchen comrade. - Andrea)
Previous Episode: #7 - Sourdough: Why We Love It
Previous Episode: #10 - Elly from Elly's Everyday: Sourdough Baking (Patrons, check your private podcast feed for bonus content from Elly!)
Previous Episode: #26 - Bones & Water: The Magic of Stock
Organic Unsifted Whole Grain Rye Flour from Azure Standard (US only)
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
"Last year we served 26,000 meals to kids and that's not including snacks...next year 44,000 meals."
Today we talk with an amazing woman. Hilary Boynton is not only a mother feeding 6 kids, she's not only the author of the GAPS cookbook Heal Your Gut, but as you just heard she's a powerhouse who went into her kid's school and when offered the keys to the kitchen, said yes and transformed the menu serving them nutrient dense foods like organ meats, raw butter and kefir, bone broth and beet kvass.
Listen in to hear:
Hilary has vision, enthusiasm and such a go-do-it attitude yet she's also incredibly practical, forgiving and loving. You won't fail to be inspired.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
The Run Down:
"If you start them early and they eat this way through 12th grade there is no way you're not changing the trajectory of their health"
0:00 How Hilary regularly does breakfast
9:00 Feeding her own children
14:20 How Hilary got involved with food at her children's school and how she transformed it
"I reached out to everyone who could help me"
22:40 The differences Hilary has seen
28:30 How Hilary's sharing this by training lunch leaders
"It's not just a cooking class, it's a life changer!"
32:00 Hilary's move to Austin, Texas
35:20 Community-building
"80-90% of our food costs go back into our local food system"
40:30 Hilary's dream
45:50 Top-down/bottom-up system change
51:00 How do we want to live?
1:03:30 How Hilary looks after herself personally
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Hilary has gifted us two recipes from her book The Heal Your Gut cookbook to share with our patrons! Patrons can log on to our Treasure Trove to download the recipes. If you'd like to become a patron, get extra goodies and support the podcast, click here.
"I've been through 0-18 and every stage is different"
Hilary's book: The Heal Your Gut Cookbook in our store in a wonderful US online bookshop
Hilary's book: The Heal Your Gut Cookbook in our store in a wonderful UK online bookstore
School of Lunch Training Academy
"There is no more precious resource than our children!"
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
It never occurred to me that I was part of the problem, and that I could be part of the solution. - Lindsay
Lindsay Miles is an author, creator and all-around inspirational educator on the subject of zero-waste living, less-waste living and sustainable living! In this episode, Alison asks Lindsay some questions about Lindsay's experience with getting out of the supermarkets and learning to shop in alternate routes.
Nobody is doing it perfectly ... But 70% is better than no percent! - Lindsay
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
The Run Down:
01:41 Why Lindsay quit supermarkets (for the most part!)
06:31 Making use of the supermarkets
12:31 What was the most difficult part of leaving the supermarket?
14:57 Tackling plastic use
16:53 Budgeting
19:00 Lindsay's recommendation for getting started
Start small. It's really easy to want to go in headfirst ... and those are the stories we always hear about because they sound so dramatic, but most people don't change like that.
- Lindsay
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Lindsay's Quitting Supermarket's Article
The Less Waste, No-Fuss Kitchen by Lindsay Miles
The Less Waste, No-Fuss Kitchen in Italian
Less Stuff: Simple Zero-Waste Steps to a Joyful and Clutter-Free Life by Lindsay Miles
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
From our kitchens, through what we do every single day, we can make a huge difference in the impact we have on the world. - Alison
Try to find what the land around you can provide and use that in your kitchen. That is the absolutely central thing to making your kitchen sustainable. - Alison
The idea of a sustainable kitchen is simultaneously alluring, and intimidating; not the least of which because as interest in this subject has grown, an entire host of products have ironically cropped feed on our lack of confidence and self-questioning when it comes to the world of ethical sustainability.
However, there is a type of sustainability that is, well, sustainable, and that is what we talk about in this episode. We also address some of the reasons we think it is so important to work towards a sustainable kitchen, and some of the practical tips we use to achieve this goal.
We have not always been so destructive, and extractive, and disposable in our habits and in our kitchens. Let's look back at what our grandmothers and great-grandmothers did.
- Alison
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
Let's remember how people lived before we had the ability to ship foods literally across the entire world, on a whim, as normal. - Alison
The Run Down:
04:14 What we ate and Lazy Verenicke
17:15 Were Alison and Andrea on the same train in Russia, at the same time?!
19:45 Why Make Your Kitchen More Sustainable
23:15 Achieving the best of both worlds
How can you say that someone in Korea should be eating the same thing as someone in Ireland? - Alison
30:37 Sourcing and shipping
The politicians are not going to do anything ... It's up to us to take responsibility. - Alison
44:54 Bonus content for listeners
46:45 Sustainable agriculture and the true cost to consumers
51:22 Food Scraps
55:43 Containers and wraps, freezing in glass jars
56:55 Cleaning
01:02:45 Tools & tips
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Take the wisdom of the ancient days and combine it with modern technology, and see if we can find a better way to live. - Andrea
Resources:
Pierogi Dough
Beat together:
8 eggs
1 cup warm water
Teaspoon salt
Mix in:
6 cups floiur
Knead together, leave overnight or for an hour.
Roll into sheets, cut in squares, fill with desired filling. Fold over to seal, and boil in water to cook.
Dara Goldstein, Beyond the North Wind
Previous Episode: #10 - Elly's from Elly's Everyday Sourdough
Previous Episode: #35 - The Easy Way
Previous Episode: #21 - Our Reads for 2022
Previous Episode: # - includes information on freezing in glass jars
Joel Salatin, Your Successful Farm Business
Lindsey Miles, Treading My Own Path
Tres Hombres - the sailing based sustainable shipping company
Elly's Everyday video on making wax wraps
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
As well as recording two podcasts a month, Alison & Andrea also sit down together once a month to catch up on what's been happening in their own food worlds. These chats are recorded these chats especially for the patrons of the Ancestral Kitchen Podcast.
As the podcasts this month are all about bringing you closer, what better than to share one of these intimate chats with you?! So coming up you've got them both at the kitchen table, tea in hand, sharing, laughing and learning together.
In this episode you'll hear:
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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The Run Down:
0:00 Last foods and new patrons!
11.45 Rendering fat using the wet method.
"If you want a very clear, very pure, very odour-free fat, try it this way"
21:18 Fat storage - room temperature or fridge?
25:00 Nella Last's WW1&2 diaries
"I want to shout loudly to all the mothers and tell them how important they are!"
31:30 Restriction enhancing creativity
"I wish we could bring back the offal recipes"
40:20 Andrea quizzes Alison on the word 'tea' as used in England
48:45 Food in England by Dorothy Hartley
49:30 Cooking eggs - boiling, 'coddling', poaching, scrambling/rumbling, omlettes
"She uses 'rumbled' instead of scrambled. I think I might start using that word!"
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Podcast episode with Charlie in the van
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
“’OK,’ you say, “Well, there’s organic food in the supermarket.” It’s unaffordable, it is so expensive. Whereas if you buy from the people who you actually meet and you know, cut out all the middlemen, suddenly this good food becomes affordable.”
As a podcast listener you have already enjoyed Rob's original music in the intro, as well as the benefits of his careful mixing and editing - now he gets to sit in front of the microphone and share some of his thoughts!
Alison and Rob have spent a lifetime cultivating and working towards an ancestral lifestyle that encompasses every aspect of their lives, not just the meals on the table. In this intimate episode, they sit down together on a very hot summer day to share some details of their lives and how they have shaped their days into a rhythmic, peaceful pattern that serves them the way they need it to.
“When I die, I will have spent a lot of years washing up.”
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
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Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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“I have a lot of barely repressed anger around supermarkets ... It even runs in the family; I think this is a hereditary condition.”
The Run Down:
3:02 Breakfast
6:30 Sleep
14:58 Coffee
“I don’t mind it being roasted a lot, the problem I have is most coffee seems to me that it was burned in the process of roasting … and you can taste it!”
27:12 Showers & Breathing
(American listeners, 40◦C is 104◦F!)
“I’m a singer and I need to have relaxed control of the muscles in my body… These practices release tension... They have been proven in studies … to be very effective at strengthening your immune system.”
36:27 During the day: Shopping
46:00 Life without a car
49:32 Eating
55:45 WiFi, IT, Lights
1:08:53 Patron goodies
“Why pay for a gym membership when you could make it part of your daily life to use your body?”
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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“I just want to spend the next half hour talking about how supermarkets give you too much choice, and how having too much choice is terrible for your state of mind.”
Resources:
Access the extra Patreon content here
The Beatles Norwegian Wood (This Bird Has Flown)
Rob promised us a whole episode on coffee!!!! Let's not let him forget it, that would be fascinating!
Episode: Why I Gave Away My iPhone
“My theory is they’ve done this to all of the specialized foods in the world … I think that the thing you’re craving is natural, but the way that it’s prepared is making people ill.”
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
"For every complex problem there's an answer that is clear simple and wrong"
Are you confused or disheartened by the mainstream medias portrayal of beef? Would you like to understand how well managed cattle can be a huge step in solving our climate and health problems? Do you long for more nuance in the discussion on how to create sustainable food for our future?
Today on the podcast we welcome Nicolette Hahn Niman the author of the book Defending Beef.
As well as being author, Nicolette is a mother, a lawyer and a rancher. She has an incredible head for science but she has her fingers in the soil and her knife on the chopping board in her kitchen every day. There's so much wisdom in this conversation.
"It is complexity and diversity that create regeneration."
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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The Run Down:
0:00 Introduction and what Nicolette last ate
8:15 The science behind cattle's footprint and the problem with global reporting
14:45 Finding simple answers by looking back
29:00 The brilliance of nature and our disconnection from it
32:34 Nicolette's move from vegetarian to meat eating
41.20 Raising a family and running a farm and the importance of nourishment
51:50 How we can make a difference
"Do your best. Get what you can from your local community. Raise food if you can. Cook as much as you can and then do not beat up on yourself if you can't be perfect."
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Buy Nicolette's book here (whilst supporting local bookstores)
Thanks to Chelsea Green, we are delighted to be able to give away a copy of Nicolette's book Defending Beef. To find out how to get in the drawer check our Instagram accounts (details below).
"For most of human history most people struggled with not having enough information now we are all struggling with a tsunami of information and the challenge is to find out what's credible"
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
It’s finding a balance, making sure you’re feeding your creativity in the things that inspire you, and trying to make the things that you’re not so hot on as quick and easy as possible... We live in a society that is very time-poor, and it is easy to lose that time and not have the time you need in the kitchen. Alison
Even though this seems to be a podcast all about doing things the challenging, slow, ancestral way - we actually love doing things the easy way! We are big believers in finding the best of both worlds, and merging ancestral food wisdom with convenience in our modern kitchens (indoor plumbing, anyone?).
Patreon listeners, be sure to check your Treasure Trove link for a slew of new printables accompanying this episode to make your life easier!
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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The Run Down:
01:24 A review from a listener
02:52 What we ate!
14:11 Heading into the main topic!
16:45 Sauerkraut
Why can’t we take the best of both worlds? Why do we have to go so hard one way or the other? Why can’t we say look, there was a lot of wisdom, there was some stuff that wasn’t so good, but take the things that are valuable and continue to use them. You’re marrying that wisdom of how cabbage can be treated, but finding that shortcut. Andrea
Note: 1.37 grams salt : 100 grams cabbage
24:00 Bread & Soaking Grains
Really, bread doesn’t have to be that complicated. Part of it is expectation setting... If you want to feed your family and yourself predigested, fermented, healthy grains, you can do that without spending hours on it. Alison
40:15 Batch Cooking, Breakfast
45:25 The Kitchen Canon
58:00 Rendering Fat, Grinding Meat and Organs, Kefir Herbal Infusions
01:03:00 Time: The easy way to have more time
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
Chewing the Fat by Karima Moyer-Nocchi
Episode # 29: Interview with Karima (Apple Podcast link)
Katie’s Bread Recipe - Part One, Part Two
Homesteading Family Breakfast Casseroles Video (PDF link in video caption)
My family size hasn’t caught up to my pan size yet. Andrea
A Cabin Full of Food by Marie Beausoleil
Episode # 12: Why I gave away my smart phone (Apple Podcast link)
The question is not how much does the youth know, but how much does he care? Charlotte Mason
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Thank you for asking us how you can support the show!!
Listen in to hear 7 ways you can help us get this work out to more people, whatever your situation.
Here's where you can find our Patreon community.
Here's how to leave us a rating on Spotify
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
"We love this book so much!"
The ancestral cook's bible: Nourishing Traditions by Sally Fallon-Morell
We love this book and we've cooked so much from it. In this episode you'll hear which six recipes from the hundreds filling its pages are our absolute favourites. We'll share why we love them, give you tips about the ingredients and processes, and talk about how we've used them to feed our families and friends and made them our own.
Our six go-to dishes include two breakfasts, two mains, a dessert and a vegetable ferment and hail from all over the globe. Whether you have a copy of the book yet or not listen in and you'll leave totally inspired to make these delicious, nutritious dishes part of your own kitchen and life!
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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The Run Down:
5:20 So many new things coming to the podcast Patreon
11:34 We love Nourishing Traditions so much!
13:10 Alison's choice #1: Ginger Carrots (p95)
"This is a fabulous recipe to bring to people who haven't had fermented foods before"
20:39 Andrea's choice #1: Cultured Milk Smoothie (p88)
"Post-partum this was my great discovery....I could make it with one hand!"
25:40 Alison's choice #2: Kasha (p464)
"You've got the toasty flavour of the buckwheat, you've got the depth of the egg, you've got the richness of the butter...and then the chicken stock. I can't stop making it!"
33:35 Andrea's choice #2: Breakfast Porridge (p455)
40:45 Alison's choice #3: Dosas (p510)
52:00 Andrea's choice #3: Gingerbread (p547)
"It's so decadent!"
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
The extra goodies for our patrons have been uploaded to our 'treasure trove' library. Access is available here, at the Companionship level and above.
This is our second episode on Nourishing Traditions; the first is here
Rebecca at @ahumbleplace
Andrea's reference to Crisco relates to our episode #33 Fats
The video with Charlie cooking pizza in a van and the video with Beatrice talking about Kenyan food are both available to sponsors at the Companionship level or greater over at our Patreon feed
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
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
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
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
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
"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
Beeswax & Coconut Oil Candle Recipe (Andrea’s Instagram)
Nourishing Traditions, Sally Fallon Morell
Nourishing Fats, Sally Fallon Morell
A Calendar of Recipes by Procter & Gamble Co
Alison’s pane con ciccioli (lard crackling bread) on Instagram
Chewing the Fat, Karima Moyer-Nocchi
Larkrise to Candleford, Flora Thompson
Elly’s Everyday Soap Making Channel
Aran making Injera: Patrons, check the Kitchen Table Chats Patreon feed for the audio (podcast) and video recording (in the podcast notes)
How to Heal Your Metabolism by Kate Deering
Grapeseed Oil: Oxidative Stability under heat
Alison: "What do you do with your lard?"
Andrea: "What don't you do with your lard?"
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
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:
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
"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
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Charlie's Blog, Baby Bus Adventures
This is the amazing experience Charlie had in Slovenia.
Charlie's favourite French markets
The Italian Agriturismo where Charlie had the delicious rabbit meal
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"
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
"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 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 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."
Alison's in Photos - these are the pictures Andrea is looking at during the episode
Katie's Sourdough Sandwich Bread: Part 1, Part 2
Source for unbleached cool-milled flour: Azure Standard (Andrea's link)
Slow-Cooker Beef Tongue on Alison's Instagram
Nourishing Traditions by Sally Fallon Morell
Craig and Kitty's Podcast is called Weight Loss for Women
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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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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 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 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:
Flavio is Alison's farmer
Polyface Farm (Joel Salatin's farm)
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.
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:
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!)
Pastured Poultry Profits by Joel Salatin (again - not planning to raise chickens? Good! You will benefit from this book just as much as a chicken farmer will. Know thy produce... and understand why pastured poultry and ancestral farming is so healing to the land. Again - it's gonna have more in it than you think!)
Plucked! The Truth About Chicken by Maryn McKenna - go deep into the murky world of chicken factory farming and get a grasp on why factory farming is a toxic production system with no sustainable future,
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Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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 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 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:
"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."
Ancel Keys - a quick search for this biophysicist produces a number of polarizing articles
Narrative History mention on Instagram
The Art of Eating Well: An Italian Cookbook by Pellegrino Artusi
"The things that we do now that are going to be traditions in 25 years – because that’s how long it takes something to become a tradition according to the EU – we don’t realize it because it’s not a reenactment now. "
Project Gutenberg's Cooking and Dining in Imperial Rome, by Apicius
Le Ricette Regionale Italiane by Anna Gosetti della Salda
The Silver Spoon (Traditional Italian Home Cooking Recipes)
The Eternal Table, by Karima Moyer-Nocchi. This is a more scholarly worked, covering 2,500 years of Roman culinary history.
On April 23rd, Moyer-Nocchi will be presenting on the History of Macaroni and Cheese at Monticello, as a part of the Heritage Harvest Festival. This ticketed event will be available both virtually and in person!
"I thought I was just going to go and talk about food. But you can’t just go and talk about food."
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Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
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 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 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:
The Ancestral Kitchen Challenge
Chewing The Fat by Karima Moyer-Nocchi
KTC means Kitchen Table Chats; it's the regular, intimate podcast that is available to patrons of the podcast
Andrea's Charlotte Mason Commonplace on Instagram
A Cabin Full of Food by Marie Beausoleil
Homesteading Family on You Tube
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)
Ball Complete Book of Home Preserving - LOTS of recipes, variations and charts
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!
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.
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 multiple generations farming the same area of land.
Home Joys Blog - this blog was a mainstay when I was just starting out homemaking and learning self-reliance skills. Everything from fluency in prepping mixes and canning, gardening and breadmaking and other skills came to me in blog form long before I accumulated any books on the subject!
RuthAnn Zimmerman on Instagram - incredible family wisdom, motherhood wisdom and encouragement, self-reliance skills and tips, and delicious recipes
The Perfect Scoop - if you are cooking for a big family, I'm just sayin that custard and ice cream needs to become fluent and frequent! (Especially if you have a cow and chickens!!) This book includes mix-ins and cones and sauces. It isn't necessarily ancestral.
The Nourishing Traditions Cookbook for Children - if you are bringing children into the kitchen, this can be a fun and beautiful book for everyone to learn out of.
The Nourishing Traditions Cookbook - a resource for learning! The skills and techniques in this book can be applied to any food you want to prepare!
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Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
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 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 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 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
Christine Muldoon on Instagram
Modern Ancestral Mamas Podcast
M.A.M. Interview with Alison and Andrea
When Andrea says "this book" in the introduction, she was referring to Nourishing Traditions by Sally Fallon Morell
Corey's Blog Post: What to Bring to a New Mom
The Nourishing Traditions Book of Baby & Child Care
Eat Like a Human by Dr. Bill Schindler
Real Food for Pregnancy by Lily Nichols
Nourished Beginnings by Renee Kohley
Christine's Real Food + Real Family Course
Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan
Offally Good Cooking on Instagram
Wild Fermentation by Sandor Ellix Katz
Nourishing Traditions Cookbook for Children by Suzanne Gross
A Cabin Full of Food by Marie Beausoleil
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:
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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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 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 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
The Ancestral Kitchen Challenge
Nourishing Traditions, the book
Jo Whitton's Quirky Cooking podcast episode on stock
Alison's recipe for Sourdough Discard Soup
Andrea's post on freezing in jars
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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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
I 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 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 www.patreon.com/ancestralkitchenpodcast for all the details
Resources Mentioned
Health is our body's default setting. - Hilda
You Heal You: The Tommy John Podcast
The Nourishing Traditions Book
There's No Such Thing As Bad Weather by Linda Åkeson McGurk
The Junk Light Episode on Wise Traditions
The Big Fat Surprise Interview on Wise Traditions
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:
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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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 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 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
See, you all knew pizza was popularized in Naples
Nourishing Traditions for Kids as a Handicraft
2022 Ancestral Kitchen Challenge
Chewing the Fat book (also see The Eternal Table, by the same author!)
The Art of Eating Well: An Italian Cookbook by Pellegrino Artusi
Taste & the TV Chef: How Storytelling Can Save the Planet by Gilly Smith
Gola Podcast Episode: Nutella Nightmares
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:
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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
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 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 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
Anyone who gets excited by traditional recipes and beautiful photography, will want to have a look at your site. Alison
Potatoes, Bacon and Sauerkraut: Traditional Slovakian Dumplings (Strapačky)
If someone wants to start eating sauerkraut and it’s too strong for them, it’s a really good way to work into it. Naomi, talking about
Katie Bowman, movement specialist
A Slovak Pig Butchering Part I
Rice and Offal Sausages: Slovak Jaterničky
Mäkké Oškvarkové Pagáče: soft lard crackling biscuits
Best Beef Liver Pâté ... "This beef liver pâté recipe is delicious, thanks to an unexpected spice that magically does away with the liver taste. Even beef liver, which has a stronger taste, can be enjoyed by liver haters."
How to Cook Brains: Slovak Mozgy
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Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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.
We hope you will share your challenge results with us! 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 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 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
The Literary Life Podcast (inspiration for this challenge!)
www.ancestralkitchen.com/challenge
Spices mentioned: Sumac, Cassia
Chewing the Fat by Karima Moyer-Nocchi
Renewing America's Food Traditions book
Renewing America's Food Traditions (RAFT) Alliance
Alison's sourdough porridge videos
Alison slow-cooked beef heart recipe
Aran's video instructions for teff pancakes are available on our Patreon feed
Resource for Offal: Naomi has an entire section of recipes for offal!
Naomi's Soft Lard Cracklin Biscuits (Mäkké Oškvarkové Pagáče)
Mayonnaise Recipe (use turkey fat instead of bacon fat)
Fire Cider or Master Tonic Recipe on my old embarrassing blog
Our Favorite Kitchen Tools episode
Why I Gave Away My iPhone episode
ThreeRiversHomestead and the ThreeRiversChallenge (this is different than the one Andrea mentioned on the podcast)
ThreeRiversHomestead ALSO hosts the challenge Andrea mentioned, the EveryBitCountsChallenge
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Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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 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 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 .... The 2022 Ancestral Kitchen Challenge! (Check back for a BONUS episode all about this on Tuesday January 11!) 10:57
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 World Techniques and Recipes 01:01:22
Nourishing Traditions Audiobook 01:02:03
Chewing the Fat: An Oral History of Italian Foodways from Facism to Dolce Vita 01:04:24
Sharing a Quote from Chewing the Fat 01:09:16
Valdisieve 30 & Lode 01:15:00
Commonplace 01:18:15
Finding time to read 01:21:00
Sorry, I've just gone into a dream because you mentioned Pride and Prejudice. - Alison
Political Cartoon 01:24:45
Millet and Sorghum Bread 01:26:27
Resources Mentioned
Sitopia: How Food Can Save the World by Carolyn Steel
The 2022 Ancestral Kitchen Challenge
Food Programme (BBC) Interview with Dan Saladino: Follow the Money
The Third Plate: Field Notes on the Future of Food by Dan Barber
Pilgrim at Tinker Creek by Annie Dillard
Peak Human Podcast interview with Fred Provenza
Defending Beef 2nd Edition by Nicolette Hahn Niman
Tara Couture at Slowdown Farmstead
Lark Rise to Candleford by Flora Thompson
The Hidden Art of Homemaking by Edith Schaeffer
How to Brew: Everything You Need to Know to Brew Great Beer Every Time by John Palmer
Hungry Planet: What the World Eats
Material World: A Global Family Portrait
Animals Make Us Human by Temple Grandin
Slow Medicine: The Way to Healing by Victoria Sweet
Wild Fermentation by Sandor Ellix Katz
Wild Brews: Beer Beyond the Influence of Brewer's Yeast by Jeff Sparrow
Speak to the Earth: Pages from a Farmwife's Journal by Rachel Peden
Pastured Poultry Profits by Joel Salatin
Beekeeping for Beginners by G.H. Cale, Jr
Titles mentioned by listeners on Instagram when we asked: Nourishing Traditions, Mama Bear Apologetics, Nourishing Diets, The Primal Connection, Real Food for Pregnancy, The Outlander Series, The Great Divorce, Hidden in Plain View, Morning Time with Cindy Rollins, The Real Anthony Fauci, A Christmas Carol, Honest Advent
Keeping Food Fresh by the Gardeners and Farmers of Terre Vivante
Nourishing Traditions by Sally Fallon Morell
Nourishing Traditions Audiobook
The Foxfire Book (reprinted)
Chewing the Fat: An Oral History of Italian Food, from Facism to Dolce Vita by Karima Moyer-Nocchi
Karima Moyer-Nocchi, professor of language at the University of Sienna
Sacred & Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Harrod Buhner
The Art of Natural Cheesemaking by David Asher
David Asher on Instagram at Black Sheep School
RAFT Alliance - (Renewing America's Food Traditions)
A list of resources on endangered foods in America by RAFT
Carla Emery's Old-Fashioned Recipe Book
The Literary Life Commonplace Book
Valdisieve 30 & Lode (third slide) featuring recipes based on meat raised by Flavio, Alison's farmer
To Say Nothing of the Dog by Connie Willis
Alison's Sorghum and Millet Sourdough Recipe
#trashfood #faminefood #cucinapovera
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Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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 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 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:
Stephanie's Castagnaccio post
Sign up for Alison's newsletter!
Andrea's Affiliate link for Ningxia Red
Sourdough porridge videos on Alison's site
Holistic Hilda (presenter on the Wise Traditions podcast)
Elly's Everyday Sourdough Baking You Tube channel
Stay with Andrea at her Hip Camp
Alison cooking pizza in the wood-fired oven!
Wuthering Heights read by Alison on Andrea's read-aloud podcast
Nourishing Traditions: THE Ancestral Cookbook episode
Why I Gave Away my iPhone episode
The Secret Life of Chocolate episode
Bibi's Kitchen cookbook
Sacred and Healing Herbal Beers book
Historical Brewing Techniques: The Lost Art of Farmhouse Brewing book
Wild Fermentation cookbook
Sitopia book
"Why not build a relationship with an animal and love and appreciate it all the more when it passes out of this life and leaves you nutrition?" Andrea
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
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 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 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
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
(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
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 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 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 Christmas and the most traditional Christmas is looking at what's around you and celebrating that, really celebrating that - Alison
If somebody feels frustrated because I can't afford this or that, turn to what is around you; your family, your church, whatever it is that's around you, how can you use that to create the traditions? - Andrea
53:05 Elly's sourdough fruitcake - it's linked below!
54:14 Holiday traditions listeners shared with us on Instagram! Thank you Jenna, Colleen, FourLambs!
54:29 We have a discussion about wassail and wassailing. The Wassail Song
Mentioned by Alison: Let's Go Wassailing! Episode on How to Eat to Save the Planet podcast by Gilly Smith
58:07 "This just happened right here on the air." Andrea
58:42 Mulled Bone Broth - is that a thing? Can it be a thing? "I don't see why not." - Alison
59:46 The results of our informal Instagram poll on Christmas traditions
1:00:29 Andrea's Christmas Mobile in 2019, in 2018, again in 2018, some natural garnish for a gift, some natural garnish on food
Hannah's Thanksgiving Centerpieces from 2020
Hannah's Handmade Wreath on Andrea's front door
01:04:25 Staying sane at Christmas - tips and ideas
She built those traditions up over years of doing what worked and then adding on. For me to compare myself today over the masterful art that she created over decades would be crazy. If you are looking on Instagram and getting overwhelmed and thinking "I can't do all the things" ... If your tradition is that you buy gingerbread cookies and you don't make them, go for it. - Andrea
01:09:10 Cheap and fun wrapping paper
01:10:07 Andrea finds a way to work Downton Abbey into the conversation again
People think I tried to put together a look, and I need them to know it's just trying to be cheap and use what I had around me. If you do what is natural and close and feels right, it comes together as YOUR signature look; rather than trying to start with what I wanted my signature look to be - that would have been very stressful. I just started with what I had around me and it turned into what it is, so that will shape your traditions! - Andrea
01:12:59 Elly's tip for sanity
01:14:50 Alison's hot tip for getting through the holidays!
01:16:30 Share your holiday traditions with us! Tag us on Instagram so we can see your traditions and share them!
Resources Mentioned
I Am Cultured "Raw, unpasteurised, naturally fermented food and drink full of goodness for your gut. Small batches handcrafted in North Devon"
The Choir of King's College Cambridge online
Our Fall Cook-Along Zoom class is available to our patrons...find out more here.
Elly's Everyday Sourdough - Fruitcake!
Libera Choir - NOT "Liberia" as Andrea's mistakenly called it on the air!
I think it's quite important to say - that it's important to do what you need to. It's supposed to be about enjoying, resting, doing things that you enjoy. - Alison
Bonus Resource Mention!
We didn't have time to mention this on air but it was on Andrea's list. If you love having a rhythmic advent tradition, Andrea really enjoys Cindy Rollins' book Hallelujah and the ideas shared in there for creating tradition.
If you want to learn more about Handel's Messiah, the topic of that book, check out this podcast: Handel's Messiah - the advent calendar
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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 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 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:
Gilly Smith - How To Eat To Save The Planet podcast
Nourishing Diets by Sally Fallon Morell
An article about the Nourishing Diets book
Nicolette Hahn Niman - podcast interview on Sustainable Food Stories
Defending Beef, 2nd Ed, by Nicolette Hahn Niman
"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
Nourishing Traditions for Kids (we referenced page 142)
Nourishing Traditions by Sally Fallon Morell (we referenced page 452)
Our own Patreon! Thank you for sponsoring our podcast!
Alison's blog with recipes she mentioned
Boza Workshop (the Turkish fermented millet drink) on Alison's site
Sowans Workshop (the Scottish oat ferment) on Alison's site
Tudor Monastery: Life on a Monastic Tudor Tenant Farm (BBC Series)
Elly's Everyday Sourdough on YouTube
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Become a member of the Ancestral Kitchen Community 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:
Alison's sourdough porridge, polenta and polenta bread videos
The blog post of Alison's describing her life shifts that Andrea refers to
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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Love what we're doing?
We'd love you to be part of our 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 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:
Thank you. We really appreciate you taking the time to support us!
Join the 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:
Elly's sourdough episode of the podcast
Alison's blog post "What are Paraprobiotics and Postbiotics?"
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.
Chris Kresser's podcast Revolution Health Radio
We mention Kitchen Table Chats; this is the podcast we record for our Patrons. Check out the community here.
HIlary Boynton's School of Lunch episode of the Wise Traditions Podcast her book is called 'Heal Your Gut'
Christopher Shockey's Ferment Nerds newsletter on substack
Wild Fermentation Alison read from page 10
Alison's Sourdough Pizza Recipe
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Love what we're doing?
We'd love you to be part of our 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 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:
Thank you. We really appreciate you taking the time to support us!
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
Watch Aran cooking with his son, check out his amazing videos and look at his consultation options!
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
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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Love what we're doing?
We'd love you to be part of our 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 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:
Thank you. We really appreciate you taking the time to support us!
"Tools and gadgets sometimes take advantage of our lack of confidence" -Andrea
Alison and Andrea discuss what tools they utilize in their kitchens and try to narrow down which ones they couldn't live without!
"The merit lies not in the possession of the object but in putting it to use" - Honey from Weed
This is what is covered:
7:05 Kitchen tools
8:25 Alison shares the kitchen tools she uses
23:35 Andrea shares the kitchen tools she uses
42:00 Water filtration talk
48.00 Andrea and Alison quiz each other on the whys and wherefores of their kitchen equipment usage
1:11:00 Top five essential tools
Resources Mentioned
BWT is at https://bwt.com
Wise Traditions Nutritious Movement episode
The Nourishing Traditions Cookbook has a section on equipment: pages 66-68
Alison's List of Tools
Andrea's List of Tools
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Love what we're doing?
We'd love you to be part of our 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 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:
Thank you. We really appreciate you taking the time to support us!
“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 pure maple syrup
1-2 tsp pure vanilla extract
1. Pour the ingredients into a tall bowl. Using an 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
How to create a sourdough starter
Tudor Monastery Farm blog post
Alison's polenta and porridge videos
TPAD (Time Passage Awareness Disorder) coined by Dana K White
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.
"The Beer Book" mentioned is Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Harrod Buhner
Alison's Sowans/Swats video course will be released at The Fermentation School later in the year.
Tara Couture of Slowdown Farmstead
Haymakers Oat Water: recipe is from Nourishing Traditions
Alison's post on processed foods
“Just the definition of processing food we have now is completely night and day from what processing food was in the past.” Alison
Thank you for listening - we'd love to continue the conversation!
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Love what we're doing?
We'd love you to be part of our 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 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:
Thank you. We really appreciate you taking the time to support us!
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
For rest of world: 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:
Jonathan Ott - The Cacahuatl Eater
Susana Trilling - Seasons of my Heart
“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/
Marcos’ Instagram: https://www.instagram.com/nocturnalherbalist/
Marcos’ herbalist website: http://nocturnalherbalist.co.uk
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 and 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:
Organic arriba criollo cacao beans
To source ready-made roasted and ground cacao ‘paste’ search for cacao liquor or cacao paste.
Marcos suggested cacao amor (UK-based), you can get a 20% discount with the code: nocturnalherbalist20
Rebekah Shaman also sells this in the UK
Blocks of organic ground cacao paste (US)
Valrhona industrially-roasted ‘couverture’ (this is the ‘base’ chocolate that many fine chocolate-makers use to make more complicated bars and small chocolates)
Other resources:
All about metates and grinding stones
Snippet of someone grinding cacao in a metate (You can also watch Marcos doing this on the cacao preparation videos on his You Tube channel (linked above))
Mexgrocer (scroll down to read a description of Mexican chocolate drinks):
Video of preparing traditional drinking chocolate in Oaxaca, Mexico
"Dark chocolate has fuelled many things in my life" Marcos
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 Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Love what we're doing?
We'd love you to be part of our 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 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:
Thank you. We really appreciate you taking the time to support us!
"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 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: Onyx books
"Life opens up more when you don’t have a phone." -Alison
Iris Software (bluelight and eye protection software)
The Boza Course on Ancestral Kitchen
Listen to Alison read Wuthering Heights! Commonplace Read-aloud Podcast
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 Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"We have our evenings back." -Alison
Love what we're doing?
We'd love you to be part of our 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 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:
Thank you. We really appreciate you taking the time to support us!
"One of the great illusions is that we can escape the cycle of life and death."
Andrea watched 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:
"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:
The Holistic Mother on Instagram
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 Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Love what we're doing?
We'd love you to be part of our 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 www.patreon.com/ancestralkitchenpodcast for all the details!
In this episode, Andrea and Alison talk about the cookbook that has healed the way they view, cook and eat food, THE ancestral cookbook, Sally Fallon's Nourishing Traditions.
Technical Note: Andrea's microphone cord was touching part of the microphone stand, so you can hear a subtle metallic brushing every so often. This unusual issue has been resolved for future recordings. Our apologies for this audio interruption!
“If Alison the raw vegan could see me now she would see someone who is a lot happier, more content, and more in touch with things than I was back then. A lot of it comes with taking a journey and embracing it, stepping forward into the unknown, even though it's scary, and changing. That’s what Nourishing Traditions helped me to do.” - Alison
What we cover:
09:30 The upcoming Nourishing Traditions Zoom cook-up!
11:10 What is Nourishing Traditions?
16:45 When Andrea got the book and what it changed for her
20:30 When Alison got the book and how it helped guide her journey to restored fertility
34:30 The contents of the book
39:30 Andrea’s favourite recipes
41:20 Alison’s favourite recipes
48:00 A dive into the footnotes
57:00 Recipes we want to cook from it!
1:01:20 The importance of rhythm in ancestral cooking
1:03:50 Sally’s other books
Resources mentioned:
Nourishing Traditions blog: https://nourishingtraditions.com/
In Bibi's Kitchen by Hawa Hassan and Julia Turshen
Nourished Kitchen - Natural Whole Foods Recipes
The "sparks of light" quote from Nourishing Traditions that Andrea read came from page 401
Les aliments fermentés traditionnels : Une richesse méconnue by Claude Aubert
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 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 www.patreon.com/ancestralkitchenpodcast for all the details!
Let's continue the conversation. Come find us on Instagram!
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"You can make really, really good bread using simple methods"
We're so excited to welcome our first guest - Elly from 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:
The 100% whole wheat video of Elly's that Alison cooked up.
Elly’s Everyday Whole Grain Sourdough You Tube channel
Elly’s Everyday Soap-Making You Tube Channel
The Natural Tucker Bread Book - John Downes
Chris Stafferton (the gluten-free bread maker, author of Promise and Fulfillment
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 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 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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
I 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 on Alison's blog, Ancestral Kitchen
"The chocolate book" we alluded to is 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 leave comments on Instagram and ask us (both!) how it's going!
I think I’m on a soapbox right now. - Andrea
Why We Get Fat by Gary Taubes for more fascinating information on the strategy and science behind supermarkets.
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 !
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
Real Milk (WAPF Project)
Weston A. Price Foundation "Find Food/Local Chapter" tab
Shannon Hayes interview on a podcast where she talked about shoppers at the farmer's market
(Shannon Hayes also has her own podcast, 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: 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 Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
If you love what we're doing, please do leave us a review or check out our new Patreon community here.
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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
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 www.instagram.com/ancestral_kitchen
Andrea's at www.instagram.com/farmandhearth
If you love what we're doing, please do leave us a review or check out our new Patreon community here.
"That led to bakers yeast, which was a household item by 1900... Then we just seem to have gone completely downhill from there, to this place where on the shelves are these loaves made in a process that, if you showed a baker from three or four hundred years ago, they just wouldn't recognize, with all these additives in it... And people just think that's bread." - Alison, in Episode 7, Sourdough
"You basically need to be able to stir a spoon in a bowl. That's about the skill level that's needed." - Andrea
Mentioned in the podcast:
"There's about 18 million ways to do this, it can't be that hard." - Andrea
A Collection of Unmitigated Pedantry blog - Bread: Part I
The History of Food Podcast on Apple
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
Wild Fermentation by Sandor Ellix Katz
The Art of Fermentation by Sandor Ellix Katz
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
Nourishing Traditions by Sally Fallon Morell
Bread flour sourced from Azure Standard
EInkorn flour sourced from 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 Slow Down Farmstead
Andrea mentioned she was posting Charlotte Mason quotes online. You can see them here: instagram.com/charlottemasoncommonplace
Alison's beloved 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 instagram.com/ancestral_kitchen
Andrea can be found at instagram.com/farmandhearth
We can both be found at instagram.com/ancestralkitchenpodcast
Thank you for listening, reviewing and commenting!!!
"The best books are ones that spin you off on a path; imbue you with passion"
Words. Pictures. Beauty. Comfort. Connection. Guidance. Inspiration. Joy. Support.
Books bring us so much.
In this episode, Andrea and Alison talk about six books they love!
You'll share in a radical chocolate book, two fermentation bibles, a recipe book using simple, locally-sourced food, an alternative bread book and a masterpiece that calls and inspires us to create the world we want to live in.
Here are the publications we cover:
Wild Fermentation - Sandor Ellix Katz (12:07)
12 Months of Monastery Soups - Victor D’Avila-Latourrette (25:00)
Naturally Fermented Bread - Paul Barker (31:34)
The Art of Fermentation - Sandor Ellix Katz (45:00)
The Secret Life of Chocolate - Marcos Patchett (49:35)
Radical Homemakers - Shannon Hayes (1:05:16)
Resources mentioned:
Kobo Fermentary (the Instgram Pongal fermenter)
Tiffany (who did the #veryfarmish challenge)
And author's social media:
We'd love to continue the conversation. Come join us on Instagram. Alison's at @ancestral_kitchen and Andrea's at @farmandhearth
"Fermenting is an adventure!"
In this episode, we give a snapshot of what's bubbling in our kitchens right now.
You'll hear about:
Vegetable ferments such as sauerkraut, ginger carrots, purple onions, jerusalem artichokes (sunchokes), mustard and the all-powerful garlic.
Carbohydrate ferments including oatmeal, millet porridge, sowans, boza and sourdough starters.
Drinks (including the sowans and boza above) like fire cider, hard cider and water kefir.
Our conversation also works its way to wild v inoculated ferments and regular fermenting as a way to make meals in minutes. There are lots of breakfast options covered and you'll get a dose of Turkish and Scottish fermenting history as well as learning about a non-dairy, gluten-free, lectin-free fun alternative to dairy kefir.
Keep an eye on www.instagram.com/ancestralkitchenpodcast over the next week or so - we hope to share some of the fermentation recipes mentioned in this episode!
We'd love to continue the conversation. Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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 Radical Homemakers book by Shannon Hayes
Frequently mentioned: The Art of Fermentation by Sandor Ellix Katz
Bone Broth Resources
Nourishing Traditions by Sally Fallon
Nourishing Broth by Sally Fallon Morell
Bone broth and boullion cubes on Andrea's blog
Sourdough Bread Resources
How to Create a Sourdough Starter by Alison
The Fresh Loaf online forum
Artisan Breads Every Day by Peter Reinhart (with sourdough pizza crust recipe)
Traditional Cooking School sourdough posts
Briefly mentioned
GAPS diet mentioned offhand by Andrea
Kombucha Resources
Kombucha recipes on Andrea’s blog
Kombucha flavorings on Andrea’s blog
Fruit scrap vinegar on Andrea's blog
Kombucha Revolution by Stephen Lee and Ken Koopman
The Organic green tea and organic black tea Andrea uses
Cultures for Health kombucha scobys
Kefir & Yoghurt Resources
Wise Traditions podcast kefir episode
Alison’s DIY proofing box post
Beyond the North Wind by Darra Goldstein – the Russian cookbook Alison mentioned
Cultures for Health kefir grains
Sauerkraut & Kimchi Resources
Super Simple Sauerkraut on Alison's Blog
Andrea’s sauerkraut class packet/recipe download
The Healthy Home Economist sauerkraut
Traditional Cooking School sauerkraut
Alison’s Instagram Post about Sauerkraut
Asian Pickles by Karen Solomon
Keeping Food Fresh by The Gardeners & Farmers of Terre Vivante (I found this book by following the footnotes in Nourishing Traditions)
Wild Fermentation by Sandor Ellix Katz
Bonus Resources
Long Way on a Little by Shannon Hayes
Easy Beans by Jackie Freeman
Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourette
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 Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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:
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:
What are Paraprobiotics and Postbiotics?
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 Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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:
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 Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"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 Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
En liten tjänst av I'm With Friends. Finns även på engelska.