We have a special bonus for today! Alison reads the article she recently had published in the Weston A. Price journal Wise Traditions:

So Much More Than Porridge: The Rich Culinary History of British Oats

Recipe for Traditional Scottish Oatcakes here

Recipe for Naturally-Fermented Staffordshire Oatcakes here

If you'd like to have a go at creating the Scottish Sowans (easy-to-digest porridge) and Swats (probiotic drink) you can get 10% off Alison's video course using this link.

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Get our two podcast cookbooks:

Meals at the Ancestral Hearth

Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!

Alison's Sowans oat fermentation course is here, with a 10% discount applied!

Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

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Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.

To read more about becoming a patron and explore the various levels, click here!

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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:

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Andrea is on Instagram at Farm and Hearth

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The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay