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.** * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:What epitomises Slovakian food? "Having a full belly"!Slovakian food/farming culture and the way it has been shaped by the country's historySlovakian...

We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat.Check out Kirsten's course, Your 30 Day Fermentation Challenge, and get a special 10% podcast discount automatically applied here * * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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:How and when Kirsten started fermenting, including her homestead beginnings and her time selling at local marketsWhat Kirsten's favourite thing to ferment isThe fermentation questions Kirsten gets most oftenWhy fermentation is safeThe connection fermentation brings us to our land and produceAll about the b-corp, women-led fermentation school Kirsten co-foundedWomen as the knowledge-bearers of fermentationBringing fermented foods into every mealNatto and why it's challenging

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!* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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:Why getting clear on what's important to you over the festive season is so importantWays to celebrate AdventMaking your space joyfulCreating decorations from natureHow to eat well and stay sane if you're hostingAncestral dishes that you can prepare in advanceHow you can eat well if you're not the one cooking/choosing the foodAncestral dishes you can take with you to other homesHow to get in good food if you have to flyChildren and Christmas foodOverindulgingIs it worth it?!Companionship and above level patrons of the podcast check the <a href="http://ancestralkitchen.com/podcasttreasuretrove"...

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.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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...

I think the whole world should be doing this! - AlisonIt just makes everything more pleasant with your food waste - there is no rotting, no flies. - TjasaYou 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 &amp; 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!* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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: <a...

"For 18 years my husband and I both worked day jobs off the farm...so we had to have systems in place to still be able to farm and to raise as much of our food as we possibly could"Melissa K Norris is a 5th generation homesteader, a mother, an author, a podcaster and an incredible wealth of experience and information on how to thrive living close to the land.Listen in to our interview with her to hear:An invaluable insider look into her farm, routine and lifeHow she prepares her family's food for the week on a SundayHer hard and fast rules for her kids and foodHer insight onto the many ways to earn income from your farm (I promise there'll be ones in here you've never thought of!)And how she does it all...including being able to look like she hasn't just come off a farm when she actually has!This interview is chock full of gems that'll fill out your knowledge, make your life easier and make you smile.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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:Keeping chickens warm in winterPreserving eggs, her trick for freezing and...

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. - AlisonFertility 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.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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 Story37:03 How long did it take to restore her cycle?41:05 Gradual change41:08 Traditional fertility foods52:44 How do we incorporate these foods into our...

"Find a supplier of as locally sourced grains as possible...find a mill; a coop and support them!"If you're a bread-maker, this episode's for you.We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour.During this episode you'll hear Elly's wisdom on:Sourcing grains and flour for breadGrinding grains into flour at home, including why you would want to do it and how Elly grinds hersThe vital difference between the two ways flours are produced: stone-grinding and roller millingWhy and how Elly freezes her grains and what you must remember when defrostingHow to get the best possible flour even when you can't afford a home-millAnd Elly talks us through her whole grain process - from choosing and buying through to mixing the dough.Elly has two hugely popular YouTube channels and has helped thousands of people with making wholegrain sourdough, we're so grateful to her for bringing us her wisdom!* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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...

Why am I so obsessed with rye? It's because I love it... Rye is just so special. - AlisonWhere 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. - AlisonAlison'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* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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

"Last year we served 26,000 meals to kids and that's not including snacks...next year 44,000 meals."Today we talk with an amazing woman. Hilary Boynton is not only a mother feeding 6 kids, she's not only the author of the GAPS cookbook Heal Your Gut, but as you just heard she's a powerhouse who went into her kid's school and when offered the keys to the kitchen, said yes and transformed the menu serving them nutrient dense foods like organ meats, raw butter and kefir, bone broth and beet kvass.Listen in to hear:How, as a mum, she took over her children's school food, transforming what was served into real, nutrient dense food.The differences she's witnessed to the children, the parents and the school community.How she's taken what she's learnt and is teaching others to be lunch leaders globally.How she's stayed sane through all of this; mothering 6 children whilst also working from 5am to feed a school.Hilary has vision, enthusiasm and such a go-do-it attitude yet she's also incredibly practical, forgiving and loving. You won't fail to be inspired.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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:<p...

It never occurred to me that I was part of the problem, and that I could be part of the solution. - LindsayLindsay 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* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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 supermarkets12:31 What was the most difficult part of leaving the supermarket?14:57 Tackling plastic use16:53 Budgeting19:00 Lindsay's recommendation for getting startedStart 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* * * * * * * * * * * * * * * * * * * * * * * * * *<p...

From our kitchens, through what we do every single day, we can make a huge difference in the impact we have on the world. - AlisonTry 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. - AlisonThe 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* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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!* * * * * * * * * * * * * * * * * * * * * * * * * * <p...

As well as recording two podcasts a month, Alison &amp; Andrea also sit down together once a month to catch up on what's been happening in their own food worlds. These chats are recorded these chats especially for the patrons of the Ancestral Kitchen Podcast.As the podcasts this month are all about bringing you closer, what better than to share one of these intimate chats with you?! So coming up you've got them both at the kitchen table, tea in hand, sharing, laughing and learning together.In this episode you'll hear:Alison's process for wet-rendering fat including the pros and cons of this method.Andrea's take on the the diaries of Nella Last and the food gems she found in her WW1&amp;2 writings.A hilarious discussion on the many ways to cook eggs, including Alison's UK-based expertise on soft boiled eggs and soldiers.About the book Alison considers the best read on traditional English food.Andrea quiz Alison on the technicalities of the English cup of tea!* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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:0:00 Last foods and new patrons!11.45 Rendering fat using the wet...

“’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.”* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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!* * * * * * * * * * * * * * * * * * * * * * * * * * “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...

"For every complex problem there's an answer that is clear simple and wrong"Are you confused or disheartened by the mainstream medias portrayal of beef? Would you like to understand how well managed cattle can be a huge step in solving our climate and health problems? Do you long for more nuance in the discussion on how to create sustainable food for our future?Today on the podcast we welcome Nicolette Hahn Niman the author of the book Defending Beef.We talk about how the key to creating a sustainable future can be found by looking back to our food and farming heritageShe explains the flaw in the global science reports we all hear aboutShe shares how she moved from being a 30-year vegetarian back to eating meatWe talk about the importance of nourishment from real food and hear how Nicolette creates and sustains that for her own familyAs 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."* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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...

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. AlisonEven 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!* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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:01:24 A review from a listener02:52 What we ate!14:11 Heading into the main topic!16:45 SauerkrautWhy 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...

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* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Andrea is on Instagram at Farm and HearthAlison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral KitchenThe podcast is on Instagram at Ancestral Kitchen PodcastThe 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-MorellWe 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! * * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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:5:20 So many new things coming to the podcast Patreon11:34 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)<p...

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* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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...

A tiny kitchen. No oven. A miniscule fridge. No electric power. A small two-burner hob. Prep space the size of a chopping board.Lots of us think we have small kitchens, but imagine cooking nutrient-dense food in these circumstances.That is exactly what our guest, Charlie Burton did - for her, her husband and their two young children...for two years! And all whilst travelling around Europe in a van.Listen into this episode to hear:How Charlie cooked three meals a day and lived in a six-and-a-half metre long van and what advice she'd pass on to all of us with limited space.How she managed to find really good food on the move, despite the cultural and linguist challenges.The beautiful food highlights of her trip, including an amazing ancestral-style heaven in Slovenia.How she regularly made pizza without an oven!The constraints and restrictions she experienced on the way and how both of these things can actually support us to live and cook the way we really want to.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison'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...

"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 weight32:00 Losing the weight41:00 Fertility and regaining a cycle; maintaining weight from age 21 until finding ancestral foods at 3445:10 Ease of maintaining weight nowResources 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 episodeKatie's Sourdough Sandwich Bread: Part 1, Part 2Source for unbleached cool-milled flour: Azure Standard (Andrea's link)<a href="https://www.instagram.com/p/CbZpKM7KQ7R/" rel="noopener noreferrer"...

"A whole chicken is one of the most economical things you can bring into your kitchen" Jamie Waldron, ButcherThe 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 member5:20-15:00 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 chicken38:50-49:45 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 meatResources Mentioned:Flavio is Alison's farmer Our stock episode Piper's Farm in the UK Polyface Farm (Joel Salatin's farm) To access our Patreon video on an alternative way of cutting up a whole chicken which divides the meat equally between each portionJamie Waldron 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.<a...

"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 Karima03:22 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 diet15:27 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 lard24:00 Hot Mention: Ancel Keys 26:10 The ideas of the Mediterranean diet26:54 The Mediterranean Pyramid34:09 UNESCO and making food an intangible heritage37:09 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:Five Cheapest Foods Episode<a...

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 ChallengeAlison's Sowans courseKatie BowmanChewing The Fat by Karima Moyer-NocchiMeet Alison episodeKTC means Kitchen Table Chats; it's the regular, intimate podcast that is available to patrons of the podcastAlison's Boza courseAndrea's Charlotte Mason Commonplace on InstagramA Cabin Full of Food by Marie BeausoleilHomesteading Family on You Tube<a href="https://www.instagram.com/chefarangoldstein/"...

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 episode08:46 Welcome!09:05 Question 1: How to avoid burnout15:06 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 MentionedCorey Dunn on InstagramChristine Muldoon on InstagramModern Ancestral Mamas PodcastM.A.M. Interview with Alison and AndreaWhen Andrea says "this book" in the introduction, she was referring to Nourishing Traditions by Sally Fallon MorellCorey's Blog Post: What to Bring to a New MomThe Nourishing Traditions Book of Baby &amp; Child CareEat Like a Human by Dr. Bill Schindler<a href="https://amzn.to/3J7Xpyz"...

"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 lunch18:20 Talking about stock - a quote22:22 Stock's historical clout24:00 Why stocks are so popular26:00 Health benefits of stock"Stock is the best sports recovery and protein drink out there"30:50 Why Andrea makes stock32:20 Why Alison makes stock34:55 Difference between bone broth and meat stock38:30 The practicalities39:20 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 bones46:52 The smell of stock cooking49:40 Pork stock"Cooking grains in stock is great!"50:52 Fish stock53:14 Heads and feet!54:16 To skim or not?54:52 Skinning chicken feet56:05 Industrial stock1:03:35 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 hers1:10:55 Freezing stock"Hot chocolate broth? I'm going to go and make one!"Resources MentionedThe Ancestral Kitchen ChallengeChef Aran GoldsteinThe Fermentation SchoolNourishing Traditions, the bookNourishing Broth, the bookJo Whitton's Quirky Cooking podcast episode on stockChewing The Fat, the book<a...

I have hope because I feel that enough of us know that there is a way out. - HildaHilda 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 detailsResources MentionedHealth is our body's default setting. - HildaWeston A. Price FoundationFind your WAPF chapter!Sally Fallon MorellHilda's WebsiteHilda's InstagramWise Traditions ConferenceWise Traditions PodcastYou Heal You: The Tommy John PodcastThe Nourishing Traditions BookThere's No Such Thing As Bad Weather by Linda Åkeson McGurkThe Junk Light Episode on Wise TraditionsWhiffletree Farm in VirginiaWendell BerryJoel SalatinThe Big Fat Surprise websiteThe Big Fat Surprise book<a...

"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 update7:30 What Andrea ate for breakfast10:05 What Alison ate for supper14:00 Pizza!14:45 Defining pizza17:48 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 regionality26:36 Flatbreads"Flatbreads are core to humanity"27:46 US styles of pizza30:30 Bad pizza!32:00 How Alison makes her spelt pizza dough33:27 How Alison shapes her pizza dough35:05 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 oven46:00 Toppings50:35 How to avoid a soggy Margherita pizza51:01 Making tomato sauce55:21 Lardo on pizza56:09 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 screens1:04:47 Meatza1:06:52 The problem with Nutella"This makes me want to make pizza!!"Resources MentionedSee, you all knew pizza was popularized in NaplesRebecca at A Humble PlaceNourishing Traditions for Kids as a Handicraft2022 Ancestral Kitchen ChallengeChewing the Fat book (also see <a...

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. – NaomiGet 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. NaomiLove 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 StampsYou don’t actually need a lot of fancy equipment – a table, lots of knives, big things for mixing in. Naomi01:17 What Naomi Ate13:18 What Alison Ate17:11 Introducing Naomi17:25 How Alison met Naomi18:43 Growing up in Canada22:06 Life in Slovakia23:50 Food in Slovakia and how it has changed29:00 Do you miss Canada?31:18 Let’s talk about Slovakian pig butchering!34:04 The season for pig butcheringA fair amount of fruit schnapps is also consumed during this process, it’s an integral part of it! Naomi36:25 Starting the pig butchering39:40 The cutting41:45 Lunch on butchering day41:59 The organs: creating a traditional sausage44:40 The underchin!I absolutely heartily recommend having a go at those lard biscuit things! Alison46:38 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. Naomi53:25 The pig’s blood: black pudding and blood sausages55:30 The taste of bloodThis 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 pudding47:35 Headcheese01:00:20 Nightfall01:01:40 Dinner01:02:50 The muscle meat01:03:30 The secret to non-liver-tasting pate01:04:30 Canned meat01:04:44 The skin01:07:00 Naomi’s favorite dish from the butchering01:09:05 Cleaning up01:10:41 Memories and looking to the future01:21:00 If we want to make these recipes … where do we look?01:22:25 An eBook on...

"The Ancestral Kitchen Challenge is here to spark your creative fire!" AndreaWe 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.Download the challenge PDFWe 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 Stamps1:51 What is The Ancestral Kitchen Challenge?6:00 Make it your own!6:30 Where to find the .pdf7:00 #1 fermented drink8.59 #2 book from the podcast10:01 #3 bread11:55 #4 kitchen scraps13:13 #5 kitchen tool15:16 #6 spice16:18 #7 recipe exchange17:38 #8 an elder24:54 #9 broth25:45 #10 recipe gift16:56 #11 ferment28:18 #12 dish known to locals31:40 #13 offal37:37 #14 fat40:49 #15 herbs45:03 #16 preserve something46:17 #17 a previously-avoided recipe48:46 #18 a meal entirely from your region53:48 #19 go screen-free1:01:55 #20 new cookbook1:02:11 #21 make something from the podcast1:02:41 #22 a meal from your genetic ancestors1:04:54 How to share your challenges!1:06:04 A page for your notes and the pdfResources MentionedThe Literary Life Podcast (inspiration for this challenge!)www.ancestralkitchen.com/challengeSpices mentioned: Sumac, CassiaChewing the Fat by Karima Moyer-Nocchiwww.ancestralkitchen.comwww.farmandhearth.comRenewing America's Food Traditions bookRenewing America's Food Traditions (RAFT) Alliance<a href="http://ancestralkitchen.com/sourdough-porridge-series" rel="noopener noreferrer"...

"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. - AndreaTime StampsNote: 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 belowSkip the intro and go straight to meals! 00:42Thank you Patrons! 10:11Introducing a sneak peak to .... The 2022 Ancestral Kitchen Challenge! (Check back for a BONUS episode all about this on Tuesday January 11!) 10:57Link to the 2022 Ancestral Kitchen Challenge detailsDiving into the book stacks 13:10Eating to Extinction: The World's Rarest Foods and Why We Need to Preserve Them 13:25Quote from Eating to Extinction 16:21Review on Eating to Extinction from another reader 17:34Andrea lists a few books from her stack and why fiction reading supports her understanding of ancestral eating 19:00Letters to a Young Farmer 22:13The Hidden Art of Homemaking 22:50Lark Rise to Candleford 23:27Annie Dillard 24:00Defending Beef 24:29Nourishment: What Animals Can Teach Us about Rediscovering Our Nutritional Wisdom 24:53Alison speaks about Defending Beef 27:35Andrea lists a few more books 33:16Hungry Planet 33:30Material World 36:00It's so much bigger than "am I eating the right amount of protein..." This is so much more than that. - Andrea Farm-Related Stack 42:19Speak to the Earth: Pages from a Farmwife's Journal 42:24Bee-Keeping for Beginners 43:00Pastured Poultry Profits...

&nbsp;"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..." AlisonThe 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" AndreaTime 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 Red11:49 Alison's lunch - mutton liver, pumpernickel and rye farmhouse ale17:10 The smell/memory connection20:38 What's happened with the podcast this year21:57 Rob's song, Who Ya Callin' Pigs22:40 14,000 downloads!24:20 Most popular episode this year30:12 Zoom cook-alongs31:45 What we've learnt from the podcast this year41:22 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 time52.45 Alison talks about her tech use/time management/screen use1:00.48 Andrea's year1:04:47 What keeping poultry has taught Andrea1:05.00 Why Andrea names her animals1:11:20 Alison's plans for 20221.14.35 Andrea's plans for 2022"This is the podcast we wish we'd had when we started" Andrea&nbsp;**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 RedDetails about Ningxia RedSourdough porridge videos on Alison's site Alison's Boza course Alison's Sowans course Holistic Hilda (presenter on the <a href="https://podcasts.apple.com/us/podcast/wise-traditions/id1072618042" rel="noopener...

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. - AlisonWe'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... - AndreaTime Stamps01:05 You might hear Andrea's kids!01:45 What Andrea ate last night02:33 Alison's Lunch04:14 A boza lesson learned and why Alison is changing her recipe10:24 The history of cinnamon rollsI 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! - Andrea15:24 Thank you Patrons!16:32 Let's talk about the holidays!17:21 Some of Andrea's memories of Christmas traditionsIt's really important to my mom to keep the holidays from being stressful and full of obligation. - AndreaYou have big shoes to stand in. - Alison 25:35 Alison talks about her Christmas memoriesWe 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 figuraA picture of a Christmas Market in Florence, Italy33:00 Where DID our modern traditions come from?34:25 Hi Charis! :)36:37 How Alison does things nowIt 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,...

"Not all grains are equal" AlisonWith 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 &amp; their importance in mankind's history23:00 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?" Andrea38:30 The many ways to process grains so that they are a beneficial food and how to reintroduce grains into your diet50:13 The 'spectrum of grains' - ancient, gluten-free &amp; lectin-free and which of these Alison and Andrea eat1:02:19 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" AlisonResources Mentioned:Gilly Smith - How To Eat To Save The Planet podcastDownton AbbeySitopia by Carolyn SteelHistory of Food PodcastNourishing Diets by Sally Fallon MorellAn article about the Nourishing Diets bookNicolette Hahn Niman - podcast interview on Sustainable Food StoriesDefending Beef, 2nd Ed, by Nicolette Hahn NimanG.K. Chesterton quote"Tradition means giving votes to the most obscure of all the classes, our ancestors. It is the democracy of the dead. Tradition refuses to submit to the small and arrogant oligarchy of those who...

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" AlisonWhat 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 &amp; 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" Alison28:52 Peasant food 31:20 Epicurus 33:10 Snacking "It's OK to be hungry!" - Andrea46:30 Alison talking about not eating sugar 51:00 Snacks v family meals 54:15 Observing cravings &amp; trusting oneself 1:00:28 Andrea's cookie trick &amp; 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 videosFlavio, Alison's farmerThe blog post of Alison's describing her life shifts that Andrea refers to Sitopia by Carolyn SteelWhy We Get Fat by Gary TaubesA' 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" AlisonThank you for listening - we'd love to continue the conversation.Come find us on Instagram:Andrea is at Farm and HearthAlison is at Ancestral KitchenThe podcast is at Ancestral Kitchen PodcastOriginal Music, Episode Mixing and Post-Production by Robert Michael KayLove what we're...

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" AlisonIn 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 prebiotics20:50 FODMaps23:15 Andrea talks about the Nourishing Traditions book of Baby and Child Care and its explanation of how the gut works24:23 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" Andrea28:15 The differences between lacto-fermentation and alcoholic fermentation33:04 A day in the life of probiotic-munching in Andrea and Alison's households35:52 How probiotics stop Alison sleeping39:00 How to introduce probiotic foods40:59 Tablets vs. live probiotics48:17 Rebuilding our biome, having patience and antibiotics"It's the work of a lifetime to culture what's inside of us" Alison1:02:07 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" AlisonResources Mentioned:Elly's sourdough episode of the podcastFarmstead Meatsmith 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 RadioWe 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 substackWild Fermentation Alison read from page 10Alison's Sourdough Pizza Recipe Thank you for listening - we'd love to continue the conversation.Come find us on Instagram:Andrea is at <a href="http://instagram.com/farmandhearth" rel="noopener noreferrer"...

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. - AranAlison 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. - AranThe last line of defense ... is our own kitchens. - AranResources MentionedWatch Aran cooking with his son, check out his amazing videos and look at his consultation options! Aran's InstagramI 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. - AranAran's (AMAZING) YouTube ChannelAran 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 ... - AranThank you for listening - we'd love to continue the conversation.Come find us on Instagram:Andrea is at Farm and HearthAlison is at Ancestral KitchenThe podcast is at Ancestral Kitchen PodcastOriginal Music, Episode Mixing and Post-Production by Robert Michael KayLove 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:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your library (you can search for it)Scroll down to 'ratings and reviews'Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words. Thank you. We really appreciate you taking the time to support us!

"Tools and gadgets sometimes take advantage of our lack of confidence" -AndreaAlison 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 WeedThis is what is covered:7:05 Kitchen tools8:25 Alison shares the kitchen tools she uses23:35 Andrea shares the kitchen tools she uses42:00 Water filtration talk48.00 Andrea and Alison quiz each other on the whys and wherefores of their kitchen equipment usage1:11:00 Top five essential toolsResources MentionedDIY proofing boxBWT is at&nbsp;https://bwt.comWise Traditions Nutritious Movement episodeHoney from a WeedThe Nourishing Traditions Cookbook has a section on equipment: pages 66-68 Andrea's Probe thermometerAlison's List of ToolsHand-crank grain millSlow cooker (used for stock, lard, tallow, bread, stew, cooking heart/tongue and to ferment beer!!!)Cast iron panMortar &amp; pestle x 2KnivesSaucepans - milk, 8 inch frying pan, 2 medium saucepans, 1 big saucepan6 sieves!!2 of each tongs, fish slice and spoonswooden mallet4 stainless steel bowls (important that they are light and non breakable)3 loaf tinspizza stoneFood processor with bowl, small bowl, jug and coffee grinderChopping boards, wooden and plasticGlass jars all sizes (from 150ml to 5 litres)Swing-top bottlesCloth jar covers (most of these are old linens bought when her son was a baby)Proofing box (instructions linked above)Oven gloves Tsp/tbsp measurersCup measurers2 set of scales, one accurate to .01g, one for larger amountsCleaning brushes for the bottlesTupperware containers, most plastic, some glassCheap dehydratorSalad spinnerGrater2 cake tins2 funnels (one big, one tiny)Andrea's List of ToolsIce cube traysCoolersBusing tubsLarge kettleLarge metal mixing bowlsCast iron dutch ovenCast iron skilletVitamix blenderExcalibur dehydrator Ice cream churn Pizza churnMeasuring cups and spoonsMortar &amp; pestle Coffee grinder &amp; coffee gadgetsShears Jars, Lids, &amp; LiftersPressure cannersParchment Paper Strainers/Colanders, Large &amp; SmallGrolsch swing top bottlesTumbler/Insulated drinking cup Baskets (For bread, eggs, etc)Probe ThermometerShun Offset bread knifeBreaking knife Bone saw Knife sharpenerPeeler Cheese slicer Milk bottles w/Lids Funnels (narrow and canning)Water pitcher Berkey water filterCasserole pansFood scaleInstant...

“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.” AndreaEver 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.” AlisonTime StampsThank You Patrons! 00:58Introducing Topic for Today 03:14What did we eat today? 04:41Fridge 9:55Alison’s Fridge 10:50Andrea’s Fridge 15:03Miso 19:45Rye Sourdough 23:46Millet Sourdough 28:42Beer Yeast on Grain 35:25Breakfast Casseroles 37:57Coffee – Cold Brew and Roasting 42:20Milk Kefir 45:22Tell Me How Gross This Is 48:11Bread &amp; Butter Pickles 49:22Fermented Cod Liver Oil &amp; Fermented Fish 51:50“I rather trust that the food that I’m eating gets me what I need, rather than going towards supplements.” AlisonEscabeche 56:51Sowans 59:25Applesauce &amp; Apple Jelly 01:08:00Haymaker’s Oat Water 01:09:30Polenta 01:11:00Processed Foods &amp; 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.” AlisonRaw Milk Creamer RecipeRaw Milk Creamer from livesimply.me1&nbsp;cup&nbsp;whole milk1&nbsp;cup&nbsp;heavy cream1/4&nbsp;cup&nbsp;pure maple syrup1-2&nbsp;tsp&nbsp;pure vanilla extract1. Pour the ingredients into a tall bowl. Using an&nbsp;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.” AndreaResources MentionedAlison's art websiteWild FermentationHow to create a sourdough starterTudor Monastery Farm blog postBreakfast Casseroles&nbsp;<a...

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&nbsp;-&nbsp;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 book7:20 Why Marcos wrote the book12:19 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 now20:25 The book-writing high point 26:40 Alison, Andrea and Marcos talk about their relationships with chocolate34:00 Chocolate and disordered eating36:58 Cacao’s medicinal effects44:00 How chocolate’s effects are mediated by the eater’s intention59.40 The cultural side of cacao's history1:07:25 Self-medicating with chocolate as part of disordered eating1.10:25 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/3dVRX1dFor 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.” MarcosResources mentioned:Our 6 Books We Love episode Jonathan Ott - The Cacahuatl Eater Susana Trilling - Seasons of my HeartMama Coca“Only eating the chocolate mindfully produced a positive increase in mood” MarcosWhere to find Marcos and his work:Marcos’ book’s website: https://thesecretlifeofchocolate.com/Marcos’ Instagram: <a href="https://www.instagram.com/nocturnalherbalist/" rel="noopener noreferrer"...

"Everything about getting rid of my iPhone came down to health. " -AlisonIn 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: 11:20Summarise the Issue: What are the Two Key Problems?&nbsp;11:39 You Gave Away Your iPhone ... What Else Has Changed: 15:55What Do You Use Now: 17:00How Are You Using &amp; Receiving Differently Now? 21:15How Do You Approach It Now: 24:24The Physical Effects: 26:40Meeting Rob: 29:15Rob's Story: 29:58The Process of Recovery: 37:00The Physical Effect Screens Have on Us: 38:30What is an e-Ink Screen: 41:05Electronic Frequency Patterns: 45:00How Do We Mitigate Screen Damage? 46:18The Effects of Wi-Fi: 51:30How Do We Mitigate Wi-Fi Damage? 53:08EMF Test Apps: 57:00"I had to balance the technology I was using with the impact it had on me." -RobAlison Comes Back In: 57:43Upcoming - Patreon Feed Interview with Rob: 58:25Introducing The Psychological Effects: 59:45How I Work Now: 01:00:53"Life opens up so much more ..." AlisonResults of the Social Media Break: 01:09:51Time Blocking Social Media Engagement: 01:11:51Taking Sundays Off: 01:12:18Moon Time: 01:15:15Follow 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 01:18:40Time Frame for Tech Usage: 01:23:53A Positive Approach to Tech Limiting: 01:25:19"My self-trust has deepened." - AlisonSummarizing the Changes: 01:28:07Alison's Final Thoughts: 01:29:07Access 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." - AlisonResources MentionedeReader tablet link: Onyx books"Life opens up more when you don’t have a phone." -AlisonIris Software (bluelight and eye protection software)Rob's...

"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:How ancestral communities eatConnection to nature and its cyclesTransitioning from vegan to ancestral foodsWestern society's discomfort with deathHealth as a by-product of being in tune with one's body and environmentFertility as a sign of healthEating locallyDealing with internet abuse"Animal foods demand that you have reverence"Andrea's in Washington State and Quetzal's in Hawaii, the recording was night-time for Alison hence her absence! Still, Alison and Andrea got together to record a brief introduction to this interview, so you'll hear Alison's perspective on the interview, including some of her own raw vegan journey, in the introductory chat.There is some mild swearing, so if you're in sensitive company, you might want to pop in earbuds.Resources mentioned:The Holistic Mother on InstagramWe'd love to continue the conversation. Come find us on Instagram:Andrea is at Farm and HearthAlison is at Ancestral KitchenThe podcast is at Ancestral Kitchen PodcastOriginal Music, Episode Mixing and Post-Production by Robert Michael KayLove 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.” - AlisonWhat 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 her20:30 When Alison got the book and how it helped guide her journey to restored fertility34:30 The contents of the book39:30 Andrea’s favourite recipes 41:20 Alison’s favourite recipes48:00 A dive into the footnotes57:00 Recipes we want to cook from it!1:01:20 The importance of rhythm in ancestral cooking1:03:50 Sally’s other booksResources mentioned:Nourishing Traditions blog: https://nourishingtraditions.com/Andrea's old blogIn Bibi's Kitchen&nbsp;by Hawa Hassan and Julia TurshenNourished Kitchen - Natural Whole Foods RecipesThe "sparks of light" quote from Nourishing Traditions that Andrea read came from page 401Les aliments fermentés traditionnels : Une richesse méconnue&nbsp;by Claude AubertAgeless Remedies from Mother's Kitchen - Hannah KroegerWe 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&nbsp;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&nbsp;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&nbsp;for all the...

"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 Elly18:55 Elly talking about being a bread new-comer20:35 How Elly got into sourdough26:00 How to tell if your sourdough starter is healthy31:00 The problems that stop people baking sourdough33:10 Feeding a sourdough starter35:40 Elly’s starter maintenance method44:20 Elly doesn’t ever make the same bread twice45:23 The breads Elly regularly makes at home 47:15 Elly’s milling process49:45 Gluten-free sourdough1:00:25 Soap-making1:06:40 How to get started with soap-making1:08:20 How to find Elly’s recipes, videos and online homes"There’s always an easier way to do it!"Links:Elly’s *new* website!Elly’s IG accountElly’s FB accountThe 100% whole wheat video of Elly's that Alison cooked up.www.thefreshloaf.comElly’s Everyday Whole Grain Sourdough You Tube channelElly’s Everyday Soap-Making You Tube ChannelElly’s Hot Cross Bun recipeThe Natural Tucker Bread Book - John DownesChris Stafferton (the gluten-free bread maker, author of Promise and FulfillmentMock Mill (Elly’s affiliate link)Elly's Split Pea Soup recipe (described 13:49)11/2-2 cups yellow split peas1 potato1 onion1 carrot1 large ripe tomatolittle bit of saltPot with water or stockIf you love what we're doing,...

I spent a lot of my time researching and making connections with people to find my sources of food, and that takes time. - AlisonNot like I really knew what I was doing, I never know what I’m doing. - AndreaOnce 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 PatchettIn 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. - AndreaWhy We Get Fat by Gary Taubes for more fascinating information on the strategy and science behind supermarkets.Radical Homemakers by Shannon HayesHere'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 !Podcast with Ruth Layton Once we change the habit it becomes easy to maintain it, it’s the actual push of the switch that requires more impetus. - AlisonA Few Resources 46:37Eat WildReal Milk (WAPF Project)Weston A. Price Foundation "Find Food/Local Chapter" tabWAPF 50% PledgeShannon 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. - AlisonTo 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. - AndreaDo 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...

"Admire and respect what you're doing." AndreaAs 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" AlisonJoin 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" AlisonA 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_kitchenAndrea's at www.instagram.com/farmandhearthIf 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." - AndreaMentioned in the podcast:Fare la scapettaThe Fresh Loaf forum"There's about 18 million ways to do this, it can't be that hard." - AndreaA Collection of Unmitigated Pedantry blog - Bread: Part IThe History of Food Podcast on AppleSourdough 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." AlisonWild Fermentation by Sandor Ellix KatzThe Art of Fermentation by Sandor Ellix KatzPeter 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." - AlisonNourishing Traditions by Sally Fallon MorellBread flour sourced from Azure StandardEInkorn 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." - AndreaTara Couture of Slow Down FarmsteadAndrea mentioned she was posting Charlotte Mason quotes online. You can see them here: instagram.com/charlottemasoncommonplaceAlison's beloved Emile Henry loaf pan "I took my own journey...

"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&nbsp;Katz (12:07)12 Months of Monastery Soups - Victor D’Avila-Latourrette&nbsp;(25:00)Naturally Fermented Bread - Paul Barker (31:34)The Art of Fermentation - Sandor&nbsp;Ellix&nbsp;Katz (45:00)The Secret Life of Chocolate - Marcos Patchett&nbsp;(49:35)Radical Homemakers&nbsp;- Shannon Hayes (1:05:16)Resources mentioned:Kobo Fermentary (the Instgram Pongal fermenter)Irina GeorgescuTiffany (who did the #veryfarmish challenge)An example of PosoleAnd author's social media:Sandor KatzPaul Barker's London BakeryMarcos PatchettShannon HayesWe'd love to continue the conversation. Come join us on Instagram. Alison's at @ancestral_kitchen and Andrea's at @farmandhearth