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#63 - Everyday Luxuries

Ancestral Kitchen

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The Luxurious Luxury of Chocolate

Sally Kohn: I was making suins as my fermented oak drink first. After that, I tried to find a fermented grain drink that was a bit more fun for Gable. That led me to bozer because at that time we were taking lectins out of Gable's diet and military's lectin-free. So I made the bozer then, having found out about it being an ancestral drink in Turkey and the Balkans. We're making beer now, not as often as coffee and chocolate, probably. Well, we just can't still labor intensive. It's more labor intensive. And also, although it's a very nice mood that it puts me in, it

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