Ancestral Kitchen

"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!

"Everything about getting rid of my iPhone came down to health. " -AlisonIn just two short generations, tech has slowly crept into our lives in more and more ways, eating away at our time and our sanity in so many insidious ways. In this episode, Andrea interviews Alison and Rob about their tech use, the over-use that caused Alison to re-evaluate the way she was implementing tech in her life, and why they decided to get rid of their smart phones. Rob will provide tips on the technical side, and we will all discuss how to live fully with less distractions! "Tech can steal from us. It sneaks into our lives in little ways, here and there." -Alison What we cover:As always, we start out discussing what we ate before getting on to record! Skip the food intro: 11:20Summarise the Issue: What are the Two Key Problems? 11:39 You Gave Away Your iPhone ... What Else Has Changed: 15:55What Do You Use Now: 17:00How Are You Using & Receiving Differently Now? 21:15How Do You Approach It Now: 24:24The Physical Effects: 26:40Meeting Rob: 29:15Rob's Story: 29:58The Process of Recovery: 37:00The Physical Effect Screens Have on Us: 38:30What is an e-Ink Screen: 41:05Electronic Frequency Patterns: 45:00How Do We Mitigate Screen Damage? 46:18The Effects of Wi-Fi: 51:30How Do We Mitigate Wi-Fi Damage? 53:08EMF Test Apps: 57:00"I had to balance the technology I was using with the impact it had on me." -RobAlison Comes Back In: 57:43Upcoming - Patreon Feed Interview with Rob: 58:25Introducing The Psychological Effects: 59:45How I Work Now: 01:00:53"Life opens up so much more ..." AlisonResults of the Social Media Break: 01:09:51Time Blocking Social Media Engagement: 01:11:51Taking Sundays Off: 01:12:18Moon Time: 01:15:15Follow or Unfollow? 01:16:44"I have to trust that what I'm doing with Ancestral Kitchen will grow through me doing things that bring me joy, not through things that I think I should be doing... It's been an incredibly hard thing for me to do to trust myself... " - Alison 01:18:40Time Frame for Tech Usage: 01:23:53A Positive Approach to Tech Limiting: 01:25:19"My self-trust has deepened." - AlisonSummarizing the Changes: 01:28:07Alison's Final Thoughts: 01:29:07Access to the Exclusive Patreon Feed: 01:31:12"Sometimes you're gonna fail and you'll get sucked back in - but not all the time." - AlisonResources MentionedeReader tablet link: Onyx books"Life opens up more when you don’t have a phone." -AlisonIris Software (bluelight and eye protection software)Rob's MusicPhones apps to test EMFThe Boza Course on Ancestral KitchenListen to Alison read Wuthering Heights! Commonplace Read-aloud PodcastWe'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"We have our evenings back." -AlisonLove 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!

"One of the great illusions is that we can escape the cycle of life and death."Andrea watched Wild Quetzal's Instagram videos about ancestral foodways and knew she wanted to talk to him!We're bringing you this special interview in between our normal episodes. It's recorded directly on Zoom, so the audio's not as pristine as usual, but the content is great.Andrea and Quetzal talk about:How ancestral communities eatConnection to nature and its cyclesTransitioning from vegan to ancestral foodsWestern society's discomfort with deathHealth as a by-product of being in tune with one's body and environmentFertility as a sign of healthEating locallyDealing with internet abuse"Animal foods demand that you have reverence"Andrea's in Washington State and Quetzal's in Hawaii, the recording was night-time for Alison hence her absence! Still, Alison and Andrea got together to record a brief introduction to this interview, so you'll hear Alison's perspective on the interview, including some of her own raw vegan journey, in the introductory chat.There is some mild swearing, so if you're in sensitive company, you might want to pop in earbuds.Resources mentioned:The Holistic Mother on InstagramWe'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!

In this episode, Andrea and Alison talk about the cookbook that has healed the way they view, cook and eat food, THE ancestral cookbook, Sally Fallon's Nourishing Traditions.Technical Note: Andrea's microphone cord was touching part of the microphone stand, so you can hear a subtle metallic brushing every so often. This unusual issue has been resolved for future recordings. Our apologies for this audio interruption!“If Alison the raw vegan could see me now she would see someone who is a lot happier, more content, and more in touch with things than I was back then. A lot of it comes with taking a journey and embracing it, stepping forward into the unknown, even though it's scary, and changing. That’s what Nourishing Traditions helped me to do.” - AlisonWhat we cover:09:30 The upcoming Nourishing Traditions Zoom cook-up!11:10 What is Nourishing Traditions?16:45 When Andrea got the book and what it changed for her20:30 When Alison got the book and how it helped guide her journey to restored fertility34:30 The contents of the book39:30 Andrea’s favourite recipes 41:20 Alison’s favourite recipes48:00 A dive into the footnotes57:00 Recipes we want to cook from it!1:01:20 The importance of rhythm in ancestral cooking1:03:50 Sally’s other booksResources mentioned:Nourishing Traditions blog: https://nourishingtraditions.com/Andrea's old blogIn Bibi's Kitchen by Hawa Hassan and Julia TurshenNourished Kitchen - Natural Whole Foods RecipesThe "sparks of light" quote from Nourishing Traditions that Andrea read came from page 401Les aliments fermentés traditionnels : Une richesse méconnue by Claude AubertAgeless Remedies from Mother's Kitchen - Hannah KroegerWe love Nourishing Traditions so much, we’ve decided to host a live cook-up on zoom of three of its recipes. This interactive event is available free to Patrons of Ancestral Kitchen Podcast - they can come on live or download it (in audio or video format) at any time in the future by accessing our exclusive-to-patrons conent feed. If you would like to come join, check below for more details:If you love 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 sharing cooking classes, extra interviews and much more.Check out www.patreon.com/ancestralkitchenpodcast for all the details!Let's 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