The question we receive the most is how do you do it?How do you cook 3 meals a day, 365 days a year for your families?We thought it was about time we tackled this head on, and do it in a practical way. So in this episode you will hear two real-life examples of how we took one cooking session and let it guide the food we served and ate for a whole week.If you’ve ever thought or felt that you don’t have enough time. If you’ve ever wondered how we come up with the goods at every meal-time. If you’ve opened the fridge and felt that sinking feeling, what today, this episode will help!To get your copy of the printable PDF that accompanies this show and houses all the add-on recipes we talk about, visit https://patreon.com/ancestralkitchenpodcast and join at the companionship or above level.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *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!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *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* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:The Nourishing Traditions for Children Cookbook by Suzanne Gross and Sally Fallon MorellMeals from the Ancestral Hearth by Alison Kay and Andrea HuehnerhoffBecome a Patron and download the ebook for this episode!Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Andrea is on Instagram at Farm and 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

What does "raw honey" really mean? How do you know if your honey is truly raw - is just the label enough? Are there different benefits to truly raw honey vs heated honey - even low heat temperature honey? And - how do you use truly raw honey? Does it ever go bad? How is it produced? Alison and I had so many questions all about honey and in this episode, Prenten, a beekeeper in Utah in the United States did an excellent job answering all of our questions - with some surprising answers.Join our Patreon to support the podcast and check out the 40-minute Aftershow where Prenten and I went even deeper down some of the rabbit holes connected to beekeeping and raw honey. It was a wonderful visit, Alison and I both learned so much and we are excited to share this episode with you.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *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 personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one: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* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Prenten’s Website including recipes!The Honey Revolution by Ron Fessenden, MD, MPHYoung Living’s Lavender FarmThe Honey Prescription, Nathaniel AltmanDo 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

Every month, we record not only the episodes you listen to here on Ancestral Kitchen but also a special show for supporters of the podcast - that is, our patrons.The episode you’re about to hear is one of these patron-exclusive shows from earlier in the year. In it you’ll get a taste of the sort of things we cover - we regularly talk about what’s happening in our own lives, often sharing things we wouldn’t in the main episodes and we also, as you will hear, answer really juicy questions from our patrons.If you’d like to continue to listen to these episodes plus get access to a back-catalogue of nearly 40 more, along with so many more interesting and supportive goodies, check out our patreon community at https://patreon.com/ancestralkitchenpodcast* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *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:This podcast is more informal than our usual Ancestral Kitchen podcasts. This is because it was originally recorded for our community of Patreon supporters. We record one of these every month, here's what we talked about on this episode:Alison's current low histamine dietPatron Hanna's experience with snot (also known as a leuconostoc overgrowth!) appearing in her rye kvass and how she fixed itAncestral ale - all the detail on Alison's processNorwegian farmhouse yeastHow ancestral eating is so much about zero wasteHow ancestral foods taste and how SAD eaters handle the differencePatron Amelia's question: How do we influence people who don't want to listen?If you'd like to join our community, you can find the details at https://patreon.com/ancestralkitchenpodcast* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one: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* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Alison's Russian Rye Kvass recipeMaking Medieval Ale in a Modern KitchenAlison's practical ale-making postVideo about leauconostoc overgrowthKristin Lavransdatter by Sigrid Undset, translated by Tina Nunnally, and all three parts of the trilogy combined in one bookDo 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

Many of the questions Alison and I receive on a constant basis relate to topics that we covered in early foundational episodes of the podcast, so we decided to bring a few of those archive episodes to the front and highlight them for new listeners to enjoy. This episode is one of our very earliest - it's only our fourth episode on the podcast; and we were covering five of the most expensive foods to buy that are ironically some of the cheapest foods you can make.In this episode, we cover bone broth; sourdough bread; kombucha and water kefir; kefir and yoghurt; and sauerkraut. We compare the price of purchasing high quality versions of these foods compared to making them at home, and some of our resources for each of them. This is an excellent episode with a lot of really good show notes, so be sure to check the show notes for all of our many, many, many resources on all of these topics!* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *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:How can one afford eating ancestrally and seasonally on a tight budget?Some very expensive store-bought foods are quite economical when made at home!Bone brothSourdough breadKombucha and Water Kefir (Tibicos)Kefir and YoghurtSauerkraut* * * * * * * * * * * * * * * * * * * * * * * * * *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* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Meals at the Ancestral Hearth by Alison Kay and Andrea Huehnerhoff - this includes Alison's detailed water kefir (tibicos) instructions and recipe, Andrea's kimchi recipe, various sourdoughs and more, all simple foundational foods we make weekly.Spelt Sourdough Every Day by Alison Kay - covers Alison's core spelt sourdoughs as well as special recipes like cakes and pastry!Andrea quoted from the Radical Homemakers book by Shannon HayesFrequently mentioned: The Art of Fermentation by Sandor Ellix KatzBone Broth ResourcesNourishing Traditions by Sally FallonNourishing Broth by Sally Fallon MorellBone broth and bouillon cubes on Andrea’s blogSourdough Bread ResourcesThe Rye BakerAlison’s BlogThe Fresh Loaf online forumArtisan Breads Every Day by Peter Reinhart (with sourdough pizza crust recipe)How to restart a sourdoughTraditional Cooking School sourdough postsGAPS dietKombucha ResourcesKombucha recipes on Andrea’s blogKombucha flavorings on Andrea’s blogFruit scrap vinegar on Andrea’s blogKombucha Revolution by Stephen Lee and Ken KoopmanThe Organic green teaand organic black tea Andrea usesCultures for Health kombucha scobysKefir & Yoghurt ResourcesWise Traditions podcast kefir episodeAlison’s DIY proofing box postBeyond the North Wind by Darra Goldstein – the Russian cookbook Alison mentionedIn this episode we mentioned the Cultures for Health kefir grains, but more recently we have started sharing about the Yemoos grains instead. These grains are never dehydrated, and they are fed raw milk so you can put them straight into your raw milk at home. Based on much experimentation and experience of our own, as well as patron experiences and a conversation we had with Sandor Katz, we prefer never-dehydrated, raw-milk fed grains.Sauerkraut & Kimchi ResourcesAndrea’s sauerkraut class packet/recipe downloadThe Healthy Home Economist sauerkrautTraditional Cooking School sauerkrautAlison’s Instagram Post about SauerkrautAsian Pickles by Karen SolomonKeeping Food Fresh by The Gardeners & Farmers of Terre Vivante (I found this book by following the footnotes in Nourishing Traditions)Wild Fermentation by Sandor Ellix KatzBonus ResourcesLong Way on a Little by Shannon HayesEasy Beans by Jackie FreemanTwelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-LatouretteDo 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

Megan is a podcast listener, turned podcast patron, turned podcast admin! She is now working for the Ancestral Kitchen Podcast and it has been so wonderful having her helping Alison and I out. This is a very special episode that we recorded just for patrons of the podcast, and it went up on a private podcast feed where we have over 80+ episodes that are just special bonuses for patrons of the podcast who are helping support it and keep us on the air. Megan and her partner are garlic and lamb farmers; and we asked the patrons of the podcast for all their questions about garlic, and then Megan answered every single one. Everything ranging from varieties and planting methods, harvesting and storing, different uses for garlic as well as ways of cooking with garlic - all the way up to medicinal benefits and even talking about Megan's garlic festival! This is such a fun episode and I think you will enjoy getting to hear this intimate conversation from the private patron feed as a special summer bonus!* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *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:All about garlic!Wes and Megan's farm in KansasDifferent varieties and types of garlicPlanting methods - choosing the right season, mulching, weedsHarvesting and storing garlic: choosing the right varieties for your needsUsing garlic and making black garlicBuying garlic starts from Megan at https://www.oriesfarmfresh.com/Buying garlic powder, seed garlic and more from Megan's websiteMedicinal benefits of garlicAll about the garlic festival at the farm!The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one: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* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Megan's siteListeners of the podcast can use code ANCESTRAL to get 15% off their entire order at https://www.oriesfarmfresh.comKirsten Shockey's course Master Fermented Garlic (10% discount automatically applied when you click this link (and you'll be supporting the podcast))Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Andrea is on Instagram at Farm and 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

So many of us come to ancestral foods because of our own or our family’s health. We’ve tried what the mainstream medical model has to offer and we’re done with it. We want to look for and work with alternatives.And that journey can be a lonely and fraught one. The world doesn’t provide much support for taking this road less travelled and yet, when doing hard things and making tough decisions we sooo need support.That’s why we wanted to bring this episode, taking your health in your own hands, to the podcast. To offer perspective, support and encouragement to you, wherever you are on your health journey.In it, Alison talks with her husband Rob. Between them they’ve had 40 years attempting to manage their health outside the mainstream.They cover what taking your health in your own hands means and why you’d want to do it. They share some examples of where they’ve done this in our their lives including fertility, digestion, sleep and eyesight. They share what you need to be aware of along the way, what helps, how food plays into the journey, how to know when to call in help, the resources they’ve used and what this attitude to life and health has given them.They also, in a special aftershow for patrons of the podcast, cover applying this philosophy to children, sharing some of the healing journey they've been through with their son. To access the aftershow, you can join our patreon community at the companionship level or above, there are details below.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *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 taking your health in your own hands meansWhy you would want to take your health in your own handsSome examples of when we've done this: Alison's PCOS-induced infertility and her insomnia; Rob's digestive issues and his eyesightWhat drove us to thisWhat you need to be aware of along the wayHow does food play into this?Other things that helpHow to judge when to call in helpWhat resources we've usedWhat this attitude to our health and our life has given usAnd in the patreon-exclusive aftershow:How we've applied this philosophy to our son's healthHis digestive issues and a food poisoning incidentThing we wish we'd done betterSpecial concerns when you are handling your child's health yourselfGifting self-responsibility as an attitude by modelling and by what we say* * * * * * * * * * * * * * * * * * * * * * * * * *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

In this podcast we celebrate and share ancestral food…the things that our great grandmothers, and their great grandmothers used to do. The wisdom we can gather listening to and reading the stories of their work has the power to change our modern day food world.In this episode Andrea and I will put out a call for you to send us your own ancestral stories and we’ll also celebrate people who have collected and treasured this knowledge by sharing four beautiful, evocative pieces of food wisdom hand-picked by some of our favourite authors. Be prepared to be amazed, enlightened, inspired and enthused, as we are, to go out and do all you can to rebuild our individual food stories using the wisdom of our ancestors as the guiding star.Send us your ancestral stories via this page* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *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!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *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* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:A description of Paul Kovi's Transylvanian Cuisine: History, gastronomy, legend and lore from Middle Europe's most remarkable region. This book is no longer in print but used copies can be found on ThriftBooks.Honey from a Weed by Patience GrayChewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita by Karima Moyer-NocchiBeyond the North Wind: Russia in Recipes and Lore by Darra GoldsteinThe reading from Beyond the North Wind: Russia in Recipes and Lore by Darra Goldstein, copyright © 2020 is shared with permission from publishers Ten Speed Press, an imprint of Penguin Random House. Photography credit: Stefan Wettainen © 2020Do 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

What about cooking and eating ancestrally when you're in times of turmoil, or busy chaotic times - like having a new baby, or when people are sick, or when you're moving across countries!In this episode Alison and I are going to talk about all of these things because we are going through all of them. We will share some of our strategies and plans for using up food stores before a move, or preparing food in advance when there's a baby coming, and how we're going to keep our systems running despite all of the disruptions going on in normal life.Thank you to those of you who sent in the questions that inspired this episode - it's a really good one, and I think you will find it very useful.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *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:Sharing about the Spelt CookbookWhat's happening in Discord these days? Fermentation failures and successes, book recommendations, our daily mealsAlison is in the final weeks of preparation for a major cross-country move.Using up food stores: planning meals around what she has, itemizing what she has, and calculating what will be neededPreparing and planning food for the flight and to have upon arrivalTraveling with active ferments on an airplaneKey kitchen tools to use upon arrivalFinding new food sources when moving to a new placeAndrea is preparing for a summer baby arrival!How did cooking during pregnancy sickness go?What kinds of strategies are we using to plan for continued cooking in the postpartum era?Plan to Eat App and how it is helping the family members to be involved and take over some of Andrea's tasksFoods for sickness: the types of foods we eat, as well as how it all gets madeCooking in community. Ancestral food is meant to be part of community living!* * * * * * * * * * * * * * * * * * * * * * * * * *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* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:The First Forty Days by Heng Ou - lots of freezer-ready recipes that are all conducive to postpartum, recovery from surgery, nourishing patients, etc.Pressure Canning for Beginners and Beyond: Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat by Angie Schneider (podcast listener and patron!). If you don’t have access to freezers/room for a freezer/power for a freezer, you can can some easy to prepare meals to either always have on hand, or when anticipating an event like a new baby.Alison’s article Eating Ancestrally Away From HomeAlison’s Bone Broth BowlKTC Episode #26 to hear more about Alison cooking and traveling in the UKKTC Episode #35 to hear a more intimate conversation about the changes we are going through this summerPlan to Eat App Link - This referral link includes a 45-day trial (rather than just the 14-day trial!) and 20% off a year membership!Lacto-Fermented RanchDo 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

Welcome to June! It's a wild month for both Alison and Andrea - Andrea is having a baby, and Alison is moving back from Italy to the UK! To celebrate all the big changes and upheaval in our lives we wanted to have something special for all our listeners.We are offering a 16% discount - that is the maximum Patreon would allow us to give - on our annual Patreon supporter memberships. Sign up to be part of the community for a year - you'll make one payment and get all of the benefits for 12 months.This sale runs only for June and all of June. It's a crazy month so we wanted to have a crazy sale! You can read all of the details and sign up by going to patreon.com/ancestralkitchenpodcast

Liver: do you love it or hate it?Which ever side of the fence you're on, we're betting you know that liver is a true superfood; one of the most nutrient dense foods we can include in our diet.But for many it's also a 'problem' food – we know because both of us regularly get questions on including liver in an ancestral diet.This episode is for liver lovers and liver haters! We talk about why liver is so important, how often to eat liver, where to start with sourcing, preparing and cooking liver, what types of liver we eat and how we eat it, how to eat liver without realising you're eating liver, how to get children to eat liver, what to do if you just can't eat liver and we share our favourite and our patrons favourite liver recipes.We just couldn't stop talking about liver and if you're our patron of the podcast, you will find an after show in your private feed where we share even more about liver including eating it raw.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *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:Why liver is so prized in traditional dietsThe nutrient profile of liverHow often should we be eating liver?Where to source liverIs getting organic liver important?Different types of liverHow to prepare liverHow we cook and eat liverOur favourite (and our patrons favourite) liver recipesFlavours that combine well with liverHow to freeze liverClever ways to get liver into you diet regularlyHow to get children to eat liverWhat to do if you can't stomach liverCome join our community to get access to a specially-recorded aftershow where we talk more about liver including about eating it raw and putting it in smoothies!* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one: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* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Leave us a five star review and we will read it on the podcast!Better Broths and Healing Tonics CookbookYounger You by Dr. Kara FitzgeraldBetter Broths and Healing Tonics Episode on Ancestral Kitchen PodcastWhat is methylation?Our favorite liver capsules! (5% discount and free shipping in the US!)The Flavour Thesaurus by Niki SegnitChicken Liver MousseInterview with Anita on Ancestral Kitchen PodcastNaomi's Best Liver PâtéChicken Liver Wrapped in BaconPiper's Farm Sustainable Meat CookbookPiper's Farm Episode on Ancestral Kitchen PodcastNourishing Traditions by Sally FallonThe Nourishing Traditions Book of Baby & Child CareJanine's Liver Recipes at Offally Good CookingAnita's Liver RecipesDo 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