Ancestral Kitchen

"Admire and respect what you're doing." AndreaAs soon as a listener suggested this topic, we both knew we had to cover it. Burnout is something we've both experienced and our kitchen management rituals have often been painfully won."My biggest problem is that I get ridiculously enthusiastic and I take on too much at once" AlisonJoin us as we talk about subjects including clarity, delegation, enthusiasm overload, work groups, managing your 'team', routine, ritualizing, organization, the spectre of comparison and the importance of valuing your contribution."If it really means something to you, and it really needs to be done, you will get to it" AlisonA Slob Comes Clean podcast (mentioned by Andrea)How do you manage your kitchen? What helps maintain your energy? We'd love to know. Come find us on Instagram:Alison's at www.instagram.com/ancestral_kitchenAndrea's at www.instagram.com/farmandhearthIf you love what we're doing, please do leave us a review or check out our new Patreon community here.

"That led to bakers yeast, which was a household item by 1900... Then we just seem to have gone completely downhill from there, to this place where on the shelves are these loaves made in a process that, if you showed a baker from three or four hundred years ago, they just wouldn't recognize, with all these additives in it... And people just think that's bread." - Alison, in Episode 7, Sourdough"You basically need to be able to stir a spoon in a bowl. That's about the skill level that's needed." - AndreaMentioned in the podcast:Fare la scapettaThe Fresh Loaf forum"There's about 18 million ways to do this, it can't be that hard." - AndreaA Collection of Unmitigated Pedantry blog - Bread: Part IThe History of Food Podcast on AppleSourdough Recipes on Alison's blog, Ancestral Kitchen"Spelt has a tendency to go stale quite quickly, also the crumb can be a bit hard; and the scald helps with both those things." AlisonWild Fermentation by Sandor Ellix KatzThe Art of Fermentation by Sandor Ellix KatzPeter Reinhart's Artisan Breads Every Day by Peter Reinhart"Each thing along the line has grabbed me and pulled me in more. Each step I've taken away from that 9 to 5 life slowly slowly slowly to intentionally build something else had rewarded me in ways that tell I'm on the right path. This feels in accordance with my nature far more than what I used to do and how I used to live." - AlisonNourishing Traditions by Sally Fallon MorellBread flour sourced from Azure StandardEInkorn flour sourced from Young Living"If we could just awaken everybody to the idea that their food is playing a role -- I don't have to tell you to make sourdough or how to make sourdough once you have the idea that food is affecting everything about your life you will begin to seek out and the things will come to you." - AndreaTara Couture of Slow Down FarmsteadAndrea mentioned she was posting Charlotte Mason quotes online. You can see them here: instagram.com/charlottemasoncommonplaceAlison's beloved Emile Henry loaf pan "I took my own journey and proved them wrong. Once you get a little taste of that, once you see what's possible, then you just can't stop." - AlisonAlison can be found at instagram.com/ancestral_kitchenAndrea can be found at instagram.com/farmandhearthWe can both be found at instagram.com/ancestralkitchenpodcastThank you for listening, reviewing and commenting!!!

"The best books are ones that spin you off on a path; imbue you with passion"Words. Pictures. Beauty. Comfort. Connection. Guidance. Inspiration. Joy. Support.Books bring us so much.In this episode, Andrea and Alison talk about six books they love!You'll share in a radical chocolate book, two fermentation bibles, a recipe book using simple, locally-sourced food, an alternative bread book and a masterpiece that calls and inspires us to create the world we want to live in.Here are the publications we cover:Wild Fermentation - Sandor Ellix Katz (12:07)12 Months of Monastery Soups - Victor D’Avila-Latourrette (25:00)Naturally Fermented Bread - Paul Barker (31:34)The Art of Fermentation - Sandor Ellix Katz (45:00)The Secret Life of Chocolate - Marcos Patchett (49:35)Radical Homemakers - Shannon Hayes (1:05:16)Resources mentioned:Kobo Fermentary (the Instgram Pongal fermenter)Irina GeorgescuTiffany (who did the #veryfarmish challenge)An example of PosoleAnd author's social media:Sandor KatzPaul Barker's London BakeryMarcos PatchettShannon HayesWe'd love to continue the conversation. Come join us on Instagram. Alison's at @ancestral_kitchen and Andrea's at @farmandhearth

"Fermenting is an adventure!"In this episode, we give a snapshot of what's bubbling in our kitchens right now.You'll hear about:Vegetable ferments such as sauerkraut, ginger carrots, purple onions, jerusalem artichokes (sunchokes), mustard and the all-powerful garlic.Carbohydrate ferments including oatmeal, millet porridge, sowans, boza and sourdough starters.Drinks (including the sowans and boza above) like fire cider, hard cider and water kefir.Our conversation also works its way to wild v inoculated ferments and regular fermenting as a way to make meals in minutes. There are lots of breakfast options covered and you'll get a dose of Turkish and Scottish fermenting history as well as learning about a non-dairy, gluten-free, lectin-free fun alternative to dairy kefir.Keep an eye on www.instagram.com/ancestralkitchenpodcast over the next week or so - we hope to share some of the fermentation recipes mentioned in this episode!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 Kaywww.robertmichaelkay.com

"We make our bone broth almost exclusively out of garbage."What if eating real food didn't have to be prohibitively expensive? The most nutritious, real, nourishing foods have traditionally been the cheapest and simplest - conversely, the expensive, rich meals of the wealthy were often laborious productions involving sweets and refined foods.It's time to take back our ancestral wisdom and reclaim foods and skills that once belonged to the people, and have now been relegated to super-expensive and elite grocery stores at staggering prices.In this episode, Andrea and Alison will discuss five of the most expensive "healthy" foods you can buy - which also happen to be five of the cheapest foods you can make at home!It should be noted these cost assessments all assume you will be purchasing the ingredients - many of these can be easily raised at home OR obtained for free through invested relationships with farmers.We will briefly cover the cost of purchasing versus making at home, processes for making, and our favorite resources for each of the following:Bone broth (12:05)Sourdough bread* (24:22)*For a full episode discussing sourdough, there will be a later episode on the podcast!Kombucha & Water Kefir (35:14)Kefir & Yoghurt (48:40)Sauerkraut (1:04:30)Resources mentioned, in approximate order of appearance:Andrea quoted from the Radical Homemakers book by Shannon HayesFrequently mentioned: The Art of Fermentation by Sandor Ellix KatzBone Broth ResourcesNourishing Traditions by Sally FallonNourishing Broth by Sally Fallon MorellBone broth and boullion cubes on Andrea's blogSourdough Bread ResourcesThe Rye BakerAlison’s BlogHow to Create a Sourdough Starter by AlisonThe Fresh Loaf online forumArtisan Breads Every Day by Peter Reinhart (with sourdough pizza crust recipe)How to restart a sourdoughTraditional Cooking School sourdough postsBriefly mentionedGAPS diet mentioned offhand by AndreaKombucha ResourcesKombucha recipes on Andrea’s blogKombucha flavorings on Andrea’s blogFruit scrap vinegar on Andrea's blogKombucha Revolution by Stephen Lee and Ken KoopmanThe Organic green tea and organic black tea Andrea usesCultures for Health kombucha scobysKefir & Yoghurt ResourcesWise Traditions podcast kefir episodeAlison’s DIY proofing box postBeyond the North Wind by Darra Goldstein – the Russian cookbook Alison mentionedCultures for Health kefir grainsSauerkraut & Kimchi ResourcesSuper Simple Sauerkraut on Alison's BlogAndrea’s sauerkraut class packet/recipe downloadThe Healthy Home Economist sauerkrautTraditional Cooking School sauerkrautAlison’s Instagram Post about SauerkrautAsian Pickles by Karen SolomonKeeping Food Fresh by The Gardeners & Farmers of Terre Vivante (I found this book by following the footnotes in Nourishing Traditions)Wild Fermentation by Sandor Ellix KatzBonus ResourcesLong Way on a Little by Shannon HayesEasy Beans by Jackie FreemanTwelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-LatouretteWe'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 Kaywww.robertmichaelkay.com

"I follow the river of joy, curiosity and passion. That's what has moved me into a place where cooking ancestrally is part of my life"Why do we cook ancestrally?We try to answer that question in this, our third episode.We cover:What cooking ancestrally means to us.Why we cook ancestrally.What cooking ancestrally looks like in our kitchens.Our conversation touches on sourcing/growing, what we eat, industrialisation, organ meat, preparing meals at home, 'fast' ancestral cooking, soaking and fermenting, drawing on multiple ancestors' traditions and our seasonal eating/preserving patterns.Useful links from this episode:What are Paraprobiotics and Postbiotics?www.eatwild.comRaw Milk Finder (US)Raw Milk Finder (outside US)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 Kaywww.robertmichaelkay.com

"For ages, I thought cooking wasn't creativity, that creativity was art; it was music - that kind of thing. It took many gentle, soft words from my husband, Rob, and much experimenting and changing for me to realise that what I was doing in the kitchen was just as creative as writing music."Come meet Alison, the European half of Ancestral Kitchen, in this second 'meet' episode of our podcast.You'll hear about the life she's created in Italy with her husband and 6-year old son. We cover her health journey, including her 10-stone (140lb) weight loss, carving a different path from the environment you grew up in, her kitchen set up, the joy ancestral food brings her, changing the food system and why connection is central to her life and cooking. Alison's website:www.ancestralkitchen.comWe'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 Kaywww.robertmichaelkay.com

"When we eat close to the land, everything is about connection"Come meet Andrea, the American half of Ancestral Kitchen, in this kick-off episode of our podcast.You'll hear about her life, family and newly-created farm as we cover such topics as taking ownership, moving from the city to a farmstead, not being able to 'un-know' something, eating close to home, heritage breeds, tiny kitchens and how it's all about connection!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 Kaywww.robertmichaelkay.com