Ancestral Kitchen

"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!

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 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!

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 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 & 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 & pestle Coffee grinder & coffee gadgetsShears Jars, Lids, & LiftersPressure cannersParchment Paper Strainers/Colanders, Large & 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 pot, pressure cookerLids (fermenting, cloth, screens, & for sprouting) Tea kettleThank 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!

“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 & Butter Pickles 49:22Fermented Cod Liver Oil & 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 & Apple Jelly 01:08:00Haymaker’s Oat Water 01:09:30Polenta 01:11:00Processed Foods & 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 cup whole milk1 cup heavy cream1/4 cup pure maple syrup1-2 tsp pure vanilla extract1. Pour the ingredients into a tall bowl. Using an 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 Alison's polenta and porridge videosTPAD (Time Passage Awareness Disorder) coined by Dana K WhiteCold Brew Coffee Insert for Mason JarCold Brew Coffee Andrea's WayGrind 6 oz French roast organic coffee on "press" grind setting. Pour into half-gallon insert linked above. Pour 4 oz boiling water over, then slowly fill jar with room-temperature water. Let sit at room temp or in fridge 24 hours, remove insert and enjoy! It's especially decadent in a glass of ice with the maple creamer poured over the top.Elly's Everyday Instagramhttps://www.greenpasture.org/ "The Beer Book" mentioned is Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Harrod BuhnerAlison's Boza CourseKitty BlomfieldAlison's Sowans/Swats video course will be released at The Fermentation School later in the year.Tara Couture of Slowdown FarmsteadHaymakers Oat Water: recipe is from Nourishing TraditionsAlison's post on processed foods“Just the definition of processing food we have now is completely night and day from what processing food was in the past.” 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!

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 - 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: https://www.instagram.com/nocturnalherbalist/Marcos’ herbalist website: http://nocturnalherbalist.co.ukYou Tube The Nocturnal HerbalistSourcing your own cacao:“You learn so much doing it from scratch, and the quality is so much better” AlisonTo source your own cacao as beans: Look for raw (i.e. not previously roasted) Criollo or Forastero beans. Europe: Where Alison has sourced organic cacao beans:http://macrolibrarsi.it and http://cacaopuro.comShe is currently working on European sourcing of a known single-origin bean, in home-chocolate-maker quantities. Stay connected with her if you’d like to know what she finds.USA:Organic arriba criollo cacao beansForastero CacaoTo source ready-made roasted and ground cacao ‘paste’ search for cacao liquor or cacao paste.Marcos suggested cacao amor (UK-based), you can get a 20% discount with the code: nocturnalherbalist20 Rebekah Shaman also sells this in the UK Blocks of organic ground cacao paste (US) Valrhona industrially-roasted ‘couverture’ (this is the ‘base’ chocolate that many fine chocolate-makers use to make more complicated bars and small chocolates)Other resources:All about metates and grinding stonesSnippet of someone grinding cacao in a metate (You can also watch Marcos doing this on the cacao preparation videos on his You Tube channel (linked above))Mexgrocer (scroll down to read a description of Mexican chocolate drinks):Video of preparing traditional drinking chocolate in Oaxaca, Mexico "Dark chocolate has fuelled many things in my life" MarcosWe'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!