Ancestral Kitchen

"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 bookBBC program archiveBBC Food Program on stockAlison's recipe for Sourdough Discard SoupKobo Fermentary, on InstagramAndrea's post on freezing in jars Katy Bowman's workIf 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!Thank 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 Kay

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 bookThe Big Fat Surprise Interview on Wise Traditions The Kefir Episode on Wise TraditionsIf 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!Thank 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 Kay

"Once you've had really good pizza, it's hard to go back!"You might hear our tummies growling in the background because today we talked about one of our mutual favorite subjects - pizza!! Alison shares some surprising facts about the history of pizza in Italy, and both Andrea and Alison discuss favorite ways of preparing dough and topping the pizza. There are infinite variations on this theme and they are all right - we don't judge what you want to put on your pizza, even if it's pineapple (but maybe a little if it's Nutella). Share your pizza pictures online and tag us on Instagram so we can drool over them and copy your brilliant ideas in our own kitchens!Love what we're doing?Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.Check out www.patreon.com/ancestralkitchenpodcast for all the details!Here's what we talk about:2:00 New patron and a cool review!3:50 Ancestral Kitchen Challenge 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 The Eternal Table, by the same author!)Chewing the Fat book reviewThe Art of Eating Well: An Italian Cookbook by Pellegrino ArtusiTaste & the TV Chef: How Storytelling Can Save the Planet by Gilly SmithElly's EverydayJo Whitton: Quirky KitchenGola PodcastGola Podcast Episode: Nutella NightmaresSourdough Wholegrain Spelt Pizza Recipe on Alison's WebsiteIf 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!Thank 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 Kay

Slovak food is comfort food. It’s not light, it’s not summery, but in the winter – it’s peasant food. Food that sticks to your bones and gives you a lot of energy to work in the fields. It’s simple; there’s a limited repertoire of spices. A lot of them involve just very ordinary ingredients. – 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 traditional Slovakian soups01:22:55 A version of strapacki on the blog01:25:30 Naomi’s favorite blog posts [under Slovakia or Recipes]01:28:00 Naomi’s blog & InstagramResources MentionedPretty much the toenails, and if we haven’t cleaned out the intestines then those too, get thrown away. NaomiNaomi on InstagramAnyone who gets excited by traditional recipes and beautiful photography, will want to have a look at your site. AlisonPotatoes, Bacon and Sauerkraut: Traditional Slovakian Dumplings (Strapačky)If someone wants to start eating sauerkraut and it’s too strong for them, it’s a really good way to work into it. Naomi, talking about Katie Bowman, movement specialistNaomi’s Blog, Almost BananasA Slovak Pig Butchering Part IRice and Offal Sausages: Slovak JaterničkyMäkké Oškvarkové Pagáče: soft lard crackling biscuitsBest Beef Liver Pâté ... "This beef liver pâté recipe is delicious, thanks to an unexpected spice that magically does away with the liver taste. Even beef liver, which has a stronger taste, can be enjoyed by liver haters."How to Cook Brains: Slovak MozgyOffal Recipes on Naomi's BlogIf 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!Thank 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 Kay

"The Ancestral Kitchen Challenge is here to spark your creative fire!" AndreaWe are excited to announce the 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 Alison@ancestralkitchen.com 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) AllianceAlison's sourdough porridge videosAlison slow-cooked beef heart recipeAran's video instructions for teff pancakes are available on our Patreon feedNaomi (Almost Bananas)Resource for Offal: Naomi has an entire section of recipes for offal!Naomi's Soft Lard Cracklin Biscuits (Mäkké Oškvarkové Pagáče)Mayonnaise Recipe (use turkey fat instead of bacon fat)Stephanie at ThistleBeeTeaFire Cider EpisodeFire Cider or Master Tonic Recipe on my old embarrassing blogFire Cider book on AzureQuitting Supermarkets episodeSix Books We Love episodeOur Favorite Kitchen Tools episodeWhy I Gave Away My iPhone episodeThreeRiversHomestead and the ThreeRiversChallenge (this is different than the one Andrea mentioned on the podcast)ThreeRiversHomestead ALSO hosts the challenge Andrea mentioned, the EveryBitCountsChallengeIf 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!Thank 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 Kay

"Find who inspired the person who inspired you." - Andrea We got together to share our book stacks for 2022 with each other and both our lists got longer in the process! Alison dived in depth with a few titles and Andrea brought a longer list with shorter descriptions. New published books as well as old vintage materials sit side by side in our to-be-read stacks, audiobooks and e-books as well, and we both stole titles from each other as we usually do. We hope you will share your book stack with us and tag us or use the hashtag #ancestralkitchenbookstack so we can see it and share!Love what we're doing?Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats where we also share cooking classes, extra interviews and much more.Check out www.patreon.com/ancestralkitchenpodcast for all the details!Do you know what got me interested in flying? It wasn't reading Bernoulli's principle - it was getting on a plane and flying from Seattle to Moscow. - 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 43:30Animals Make Us Human 44:02I really appreciate someone giving a recommendation. Everyone listening, if you want to recommend some books to us - please do come and let us know. Recommendations really are a thing with books, you know. - AlisonTitles listeners on Instagram told us they are reading 46:00Range: Why Generalists Triumph in a Specialists World 47:24Alison works through her stack again 50:11This year has been a year when I've delved - diven - doved into beer. I'm not sure which past participle to use. - AlisonHow to Brew 51:09I tend to do this with things - I dive in at some weird deep end. - AlisonWild Brews 52:30Working books for the kitchen 56:12Carla Emery's Old-Fashioned Recipe Book 56:40Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods 57:19The Art of Natural Cheesemaking 59:00Sacred and Healing Herbal Beers 59:59Yes! Because you're feeding your mind! You have to feed your mind. AndreaThe Foxfire Book 1:00:20Keeping Food Fresh: Old World Techniques and Recipes 01:01:22Nourishing Traditions Audiobook 01:02:03Chewing the Fat: An Oral History of Italian Foodways from Facism to Dolce Vita 01:04:24Sharing a Quote from Chewing the Fat 01:09:16Valdisieve 30 & Lode 01:15:00Commonplace 01:18:15Finding time to read 01:21:00Sorry, I've just gone into a dream because you mentioned Pride and Prejudice. - Alison Political Cartoon 01:24:45Millet and Sorghum Bread 01:26:27Resources MentionedSitopia: How Food Can Save the World by Carolyn SteelThe Literary Life PodcastLiterary Life ChallengeThe 2022 Ancestral Kitchen ChallengeFood Programme (BBC) Interview with Dan Saladino: Follow the MoneyEating to Extinction: The World's Rarest Foods and Why We Need to Save Them by Dan Saladino (pre-sale)Shakespeare in a YearThe Third Plate: Field Notes on the Future of Food by Dan BarberStone Barns at Blue HillLetters to a Young FarmerPilgrim at Tinker Creek by Annie DillardPeak Human Podcast interview with Fred ProvenzaDefending Beef 2nd Edition by Nicolette Hahn NimanNourishment by Fred ProvenzaTara Couture at Slowdown FarmsteadThe Living by Annie DillardLark Rise to Candleford by Flora ThompsonLark Rise adaptation TV showThe Hidden Art of Homemaking by Edith SchaefferHow to Brew: Everything You Need to Know to Brew Great Beer Every Time by John PalmerHungry Planet: What the World EatsMaterial World: A Global Family PortraitAnimals Make Us Human by Temple GrandinRange by David EpsteinCindy RollinsGod's Hotel by Victoria SweetSlow Medicine: The Way to Healing by Victoria SweetWild Fermentation by Sandor Ellix KatzWild Brews: Beer Beyond the Influence of Brewer's Yeast by Jeff SparrowSpeak to the Earth: Pages from a Farmwife's Journal by Rachel PedenPastured Poultry Profits by Joel SalatinBeekeeping for Beginners by G.H. Cale, JrDeborah MadisonTitles mentioned by listeners on Instagram when we asked: Nourishing Traditions, Mama Bear Apologetics, Nourishing Diets, The Primal Connection, Real Food for Pregnancy, The Outlander Series, The Great Divorce, Hidden in Plain View, Morning Time with Cindy Rollins, The Real Anthony Fauci, A Christmas Carol, Honest AdventKeeping Food Fresh by the Gardeners and Farmers of Terre VivanteNourishing Traditions by Sally Fallon MorellNourishing Traditions AudiobookFruitful and Fearless PodcastThe Foxfire Book (reprinted)Chewing the Fat: An Oral History of Italian Food, from Facism to Dolce Vita by Karima Moyer-NocchiKarima Moyer-Nocchi, professor of language at the University of SiennaSacred & Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Harrod BuhnerThe Art of Natural Cheesemaking by David AsherDavid Asher on Instagram at Black Sheep SchoolRenewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods by Gary Paul Nabhan and Deborah MadisonRAFT Alliance - (Renewing America's Food Traditions)A list of resources on endangered foods in America by RAFTCarla Emery's Old-Fashioned Recipe BookThe Literary Life Commonplace BookValdisieve 30 & Lode (third slide) featuring recipes based on meat raised by Flavio, Alison's farmerWhat is commonplacing?To Say Nothing of the Dog by Connie WillisAlison's Sorghum and Millet Sourdough Recipe#trashfood #faminefood #cucinapovera 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!Thank 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 Kay

 "The figures fill me with hope. Because this journey we're taking is so important for health, for our children and for the planet. People are interested, they want to learn, they want to move..." 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 **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 Wise Traditions podcast) Elly's Everyday Sourdough Baking You Tube channelOur interview with EllyStay with Andrea at her Hip Camp Alison cooking pizza in the wood-fired oven!Chef Aran's Instagram profile ToastmastersWuthering Heights read by Alison on Andrea's read-aloud podcast Nourishing Traditions: THE Ancestral Cookbook episodeWhy I Gave Away my iPhone episode The Secret Life of Chocolate episode Bibi's Kitchen cookbookSacred and Healing Herbal Beers bookHistorical Brewing Techniques: The Lost Art of Farmhouse Brewing bookWild Fermentation cookbookSitopia book "Why not build a relationship with an animal and love and appreciate it all the more when it passes out of this life and leaves you nutrition?" AndreaIf 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!Thank 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 Kay

First of all, I think there are some differences between what you associate with Christmas over in the US, and what I associate with Christmas in the UK. - 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, find magical. I don't think it will always be like this ... But it just so happens that the last seven years it's been just the three of us. - Alison39:00 Alison's new tradition!41:20 What Alison is thinking of making this year43:00 King's College in Cambridge carol service (linked in resources!)46:09 Alison's fermented gingerbreadAlison's Fermented Gingerbread50% rye or spelt flour, 50% honey by weightMix and leave in a cool place for about a month before mixing into a final dough and baking!47:30 Andrea's Pumpkin Spice Class (linked in resources - FREE class and FREE eBook download!)47:59 A cat goes crazy at Andrea's house50:25 Christmas in the Southern Hemisphere51:54 The best Christmas and the most traditional Christmas is looking at what's around you and celebrating that, really celebrating that - AlisonIf somebody feels frustrated because I can't afford this or that, turn to what is around you; your family, your church, whatever it is that's around you, how can you use that to create the traditions? - Andrea53:05 Elly's sourdough fruitcake - it's linked below!54:14 Holiday traditions listeners shared with us on Instagram! Thank you Jenna, Colleen, FourLambs!54:29 We have a discussion about wassail and wassailing. The Wassail SongMentioned by Alison: Let's Go Wassailing! Episode on How to Eat to Save the Planet podcast by Gilly Smith58:07 "This just happened right here on the air." Andrea58:42 Mulled Bone Broth - is that a thing? Can it be a thing? "I don't see why not." - Alison59:46 The results of our informal Instagram poll on Christmas traditions1:00:29 Andrea's Christmas Mobile in 2019, in 2018, again in 2018, some natural garnish for a gift, some natural garnish on foodHannah's Thanksgiving Centerpieces from 2020Hannah's Handmade Wreath on Andrea's front door01:04:25 Staying sane at Christmas - tips and ideasShe built those traditions up over years of doing what worked and then adding on. For me to compare myself today over the masterful art that she created over decades would be crazy. If you are looking on Instagram and getting overwhelmed and thinking "I can't do all the things" ... If your tradition is that you buy gingerbread cookies and you don't make them, go for it. - Andrea01:09:10 Cheap and fun wrapping paper01:10:07 Andrea finds a way to work Downton Abbey into the conversation againPeople think I tried to put together a look, and I need them to know it's just trying to be cheap and use what I had around me. If you do what is natural and close and feels right, it comes together as YOUR signature look; rather than trying to start with what I wanted my signature look to be - that would have been very stressful. I just started with what I had around me and it turned into what it is, so that will shape your traditions! - Andrea01:12:59 Elly's tip for sanity01:14:50 Alison's hot tip for getting through the holidays!01:16:30 Share your holiday traditions with us! Tag us on Instagram so we can see your traditions and share them!Resources MentionedAlison's Boza CourseI Am Cultured "Raw, unpasteurised, naturally fermented food and drink full of goodness for your gut. Small batches handcrafted in North Devon"The Choir of King's College Cambridge onlineElly's Everyday SourdoughWhere did Wassail originate?Our Fall Cook-Along Zoom class is available to our patrons...find out more here.Elly's Everyday Sourdough - Fruitcake!Alison's GingerbreadLibera Choir - NOT "Liberia" as Andrea's mistakenly called it on the air!I think it's quite important to say - that it's important to do what you need to. It's supposed to be about enjoying, resting, doing things that you enjoy. - AlisonBonus Resource Mention!We didn't have time to mention this on air but it was on Andrea's list. If you love having a rhythmic advent tradition, Andrea really enjoys Cindy Rollins' book Hallelujah and the ideas shared in there for creating tradition.If you want to learn more about Handel's Messiah, the topic of that book, check out this podcast: Handel's Messiah - the advent calendarIf 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!Thank 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 Kay

"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 & 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 & 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 merely happen to be walking around." - G.K. ChestertonLexy Sauve on InstagramNourishing Traditions for Kids (we referenced page 142)Nourishing Traditions by Sally Fallon Morell (we referenced page 452)Our own Patreon! Thank you for sponsoring our podcast!Alison's blog with recipes she mentionedBoza Workshop (the Turkish fermented millet drink) on Alison's siteSowans Workshop (the Scottish oat ferment) on Alison's siteKitty BlomfieldKobo FermentaryTudor Monastery: Life on a Monastic Tudor Tenant Farm (BBC Series)Elly's Everyday Sourdough on YouTubeIf 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!Thank 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 Kay

Become a member of the Ancestral Kitchen Community here!"When you sit down and savour the moment, food becomes naturally comforting because it's the moment that matters" 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 & 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 & trusting oneself 1:00:28 Andrea's cookie trick & shaping our children's comfort foods 1:04:35 The importance of making food 1:12:00 A new definition of comfort foods "The deepest pleasure in food is to be hungry and to eat and drink simply" Alison (paraphrasing Epicurus!)*Sorry for the sometimes variable audio quality on this episode - we are doing our best!*Resources Mentioned:Alison's sourdough porridge, polenta and polenta bread 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 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!