Ancestral Kitchen

You asked for it, and we did it. We finally did it! Alison and I have written our first Ancestral Kitchen Podcast cookbook, called Meals at the Ancestral Hearth. It's available now at https://ancestralkitchenpodcast.com/shop/books/meals-at-the-ancestral-hearth/. This is an eCookbook you can download and start reading immediately, and you'll receive the link to two versions - one is formatted for printing and keeping in your kitchen because that’s how I read my recipes, the other for reading on your eReader or mobile device, because that’s how Alison reads her recipes.You know we aren’t going to give you a prescriptive list of recipes that assumes you have access to a supermarket stuffed with globally imported processed foods, so what is in this book, and how did we come up with these meals? That is what this episode is about. The desire for creativity and the need for adaptability with seasonal fluctuations, time constraints, dietary restrictions and food availability.The recipes in this book are dishes that build the foundation of our daily kitchen rhythms. These foods make up meals our families eat on a weekly and daily basis, and of course, the foods follow ancestral principles for preparation.We included Alison’s spicy lentils and cast-iron ground meat, my turkey noodle soup and sourdough pasta, and of course - the infamous lacto-fermented ice cream.We also wrote a number of articles that can only be found exclusively in this book - including Alison’s thorough and detailed water kefir FAQ, my fresh egg preserving tips, the contents of our pantries, and so much more!In this episode, we will share about working around restrictions, catastrophic failure, and going off script with your cooking. Visit https://ancestralkitchenpodcast.com/shop/books/meals-at-the-ancestral-hearth/to check out the book and look at the table of contents. Thank you for listening and supporting the podcast!* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Meals at the Ancestral HearthDo you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral KitchenThe podcast is on Instagram at Ancestral Kitchen PodcastThe podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay

Making the Weston A Price principles accessible, simple, and approachable for everybody is what Anita is so good at. Anita is a wife and mother living in Colorado, USA, serving up delicious, nourishing meals every day. She has mastered the ancestral food principles, and she can teach you how to roast a whole chicken and make the gravy in just a few sentences! She shares these recipes generously at westonapricerecipes.com. Andrea got to sit down with her today and learn about the health crisis that drove Anita towards ancestral food, what she and her children did when they discovered tooth decay, how she doesn’t menu plan - that rebellious love of flexibility helps to create the easy recipes she shares with all of us. We also talked about her Ukrainian and Indian food background, reducing stress in the kitchen and so much more. We finished this episode feeling refreshed, encouraged, and ready for some whipped raspberry panna cotta! Patrons supporting the podcast are invited to check the podcast Treasure Trove for a few of our favorite recipes from Anita’s website in a printable PDF, as well as a bonus after-show conversation.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:instagram.com/westonapricerecipeswww.westonapricerecipes.comThe Mind-Body Prescription, John E Sarnowww.westonaprice.comCure Tooth Decay, by Ramiel Nagel and Timothy GallagherNutrition and Physical Degeneration: A Comparison of Primitive and Modern Diets and Their Effects, by Weston A. PriceThe Four Tendencies, by Gretchen Rubinwww.vitalchoice.comJacques Pépin's Country PâtéDo you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral KitchenThe podcast is on Instagram at Ancestral Kitchen PodcastThe podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay

Did you know that women have been the predominant brewers of beer throughout history....up to just 400 years ago?How about that up till that same time period beer tasted completely different to the beer we are used to now?Join us in this episode to hear the real story of beer, how we messed it up and why Alison is passionate about bringing beer back where it belongs - the kitchen!* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Tudor Monastery Farm Episode 3www.instagram.com/cantquitcomicsCantquitcomics.comPatron monthly live callsAle, Beer, and Brewsters in England: Women's Work in a Changing World, 1300-1600Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd EditionSacred and Herbal Healing Beers: The Secrets of Ancient FermentationMedieval Ale In A Modern Kitchen (Alison's article)Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral KitchenThe podcast is on Instagram at Ancestral Kitchen PodcastThe podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay

Have you wondered if raw milk is truly safe? Why did we start pasteurizing it in the first place? Have our ancestors always drunk milk? What is the fermentation all about, and is it really necessary? In this episode, we will share some of what we have learned about raw milk over the past ten years. We will share some of the shocking history of the industrialization of milk, and we will also share why raw, living, un-tampered-with milk is considered a "perfect food". You will walk from this super excited about drinking raw milk, and you're probably going to want to buy a cow.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Andrea's old blog: switching to real food Part IAndrea's old blog: buying into a cow-share and finding local food after a cross-country moveA historical timeline of milkOne of our patrons, Kelsey, has a podcast! https://www.instagram.com/faithoverfoodpodcast/ https://podcasts.apple.com/us/podcast/faith-over-food-podcast/id1528071676Alison's slow-cooked beef heart recipeKobo FermentaryRealMilk.comPBB: An American Tragedy by Edwin Chen (1979)Milk As MedicineRaw Milk Finder on RealMilk.comFind your local WAPF Chapter LeaderWhich states allow legal raw milk salesLocal HarvestWhat pasteurization does to milkRaw Milk History - retold by Kristin, sourced from The Untold Story of Milk by Ron SchmidWeston A Price Journal Fall 2022 (Vol 23 No 3) For some reason, the milk report we referenced is the only article not available online!Joel Salatin's Debate with Peter Singer from WAPF Journal Fall 2022 - excellent discourse on how animals SHOULD be keptAdditional past journals (including many articles on Vitamin A, B12, etc)BooksLearn More About Milk HistoryThe Untold Story of Milk by Ron Schmid, NDPreparing dairy products at homeNourishing Traditions by Sally FallonMilk Cow Kitchen by MaryJane ButtersThe Art of Natural Cheesemaking by David AsherThe Home Creamery by Kathy Farrell-KingsleyRaising and keeping cowsSalad Bar Beef by Joel SalatinThe Family Cow by Dirk van LoonThe Farmstead Creamery Advisor by Giancalis CaldwellThe Backyard Cow by Sue WeaverDo you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral KitchenThe podcast is on Instagram at Ancestral Kitchen PodcastThe podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay

Imagine buying bare land in Alaska and building your own farm from the ground up. Imagine raising cows and chickens there and growing virtually all your own food. Imagine doing this whilst also being a mum to three youngsters (two of whom are baby twins) and having a partner who works a job away from home.Today, Andrea talks to Amanda Callahan, the lady who is doing just that. Hear her share how her farm developed, how she manages it, the chores and her young family and lots and lots about the nourishing foods she feeds her children!* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What Andrea asks Amanda:What is the last thing you ate before we started to record?Tell me about your farm - why Alaska - why sustainable - why so self-sufficient?Chores & kids - how do you do itLet's talk about feeding kids:what are some meals you makewhy do you eat this waykids and nourishing foods/organ meatshow do you encourage them now, so they will hopefully continue this way as adultspractical food ideasWhat is "the line" for you? Where do you "cheat" or make accommodations, or look the other way? Is this ever OK to do?One of your favorite meals after a cold day workingWhat is your hope for the future of your farm?* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral KitchenThe podcast is on Instagram at Ancestral Kitchen PodcastThe podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay

You are about to listen to one of the podcast's most popular episodes. Since it was released in February 2023, this episode has been downloaded thousands and thousands of times. That's just how popular sourdough bread is. And is testament to how many people are confused and have questions about it.That's what we aim to help with in this episode!We'll cover all manner of listener sourdough questions. We'll talk about where to begin with sourdough and all about starters. We'll give answers to your questions on flours, berries and milling including what to expect when using ancient grains. We'll discuss the flavour of your finished bread and the ways you can control that. We'll also share how we make dough and bread in bulk and store it. Along the way, we'll share loads of recipes and resources and and talk about some more unusual ways to use your sourdough starter.Thank you to everyone who sent questions in and remember you can access Alison's course, 10 Tips for Creating and Maintaining a Sourdough Starter for free by going to ancestral kitchen.com/10 tips on entering the code STARTER100 at the checkout.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:We answer many listener questions covering the following topics...Where to begin with sourdoughSourdough startersFlours, berries and millingConsistency of your final loaf when using non-standard flours (i.e. ancient grains)Flavour and how to control itMaking dough and bread in bulk and storingThe many other ways to use sourdough (with loads of recipes!)* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Alison's free course 10 Tips for Creating and Maintaining a Sourdough Starter: www.ancestralkitchen.com/10tipsBread baking forum: www.thefreshloaf.comEpisode 10, "Elly from Elly's Everyday: Sourdough-Baking (and Soap-Making!)"Probiotics, para-post-biotics and more: Episode 7, "Sourdough - Why We Love It"Azure Standard: https://www.azurestandard.com/?a_aid=fDevVdRXWdActivated sourdough starter from Azure: https://www.azurestandard.com/shop/product/food/baking-pantry/leavenings/bread-starter/bread-for-life-starter-refrigerated/14770?package=BP317&a_aid=fDevVdRXWdSmall-Scale Grain Raising by Gene Logsdon https://bookshop.org/a/86014/9781603580779Weevils in grains?! An episode with Elly: # 42, How to Get (& Grind) the Best Flour for BreadRye sourdough episode: #41, Rye Sourdough Bread: Mastering the BasicsA guide to using all-purpose flour in artisan breads: https://www.theclevercarrot.com/2020/04/artisan-sourdough-with-all-purpose-flour/Sprouted grain sourdough: https://www.theperfectloaf.com/sprouted-grain-sourdough-bread/Alison's spelt loaf: https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/Oven Thermometer: https://amzn.to/3HqbxoiProbe thermometer for loaves, if you wish to use one: https://amzn.to/3XVVXWMEinkorn loaves: https://www.theperfectloaf.com/einkorn-sourdough-bread/Peter Reinhart's book - he has quite a few, you only need one book to start! https://www.theperfectloaf.com/einkorn-sourdough-bread/Baking & Cooking with Einkorn by Heidi Ellis: https://www.youngliving.com/us/en/product/einkorn-cookbook?enrollerId=2524222&sponsorId=2524222The magazine Andrea referenced: Cook's Illustrated Make-Ahead Recipes, June 17, 2013Article by John Moody on grain mill options: https://www.westonaprice.org/health-topics/home-grain-milling-machine/#gsc.tab=0Milk-Kefir Spelt Bread on Alison's website: https://ancestralkitchen.com/2021/12/07/milk-kefir-spelt-bread/Alison's Sourdough Pancakes: https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/Sourdough Discard Soup on Alison's site: https://ancestralkitchen.com/2021/02/11/sourdough-discard-soup/Alison's 100% Wholegrain Spelt Pizza: https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/Naturally-Fermented Staffordshire Oatcakes on Alison's site: https://ancestralkitchen.com/2023/01/14/naturally-fermented-staffordshire-oatcakes/Traditional Scottish Oatcakes made sourdough on Alison's site: https://ancestralkitchen.com/2023/01/24/sourdough-oatcakes/Sourdough discard crackers: http://homejoys.blogspot.com/2010/03/sourdough-crackers.html?m=1Elly's audio on 5 top tip for wholegrain baking: https://youtu.be/ifvegcKDEkkHow to shape a boule: https://www.youtube.com/watch?v=hWXA8xFYu9ADo you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral KitchenThe podcast is on Instagram at Ancestral Kitchen PodcastThe podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay

Do you want to know how to transition your kitchen and your eating to ancestral methods? Maybe you've tried before or stopped and started multiple times? Perhaps you have the Nourishing Traditions cookbook, but feel so overwhelmed that you don't know where to go next?In this episode, we will make it easy for you! Listen in for our road map of twenty steps that will take you from a standard diet to a beautiful nourishing ancestral one; we'll detail them all, tell you how we started and give you many resources to help your journey.*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click here.** * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:20 Small Steps to an Ancestral Kitchen + Resources Free Printable20 Small Steps Bookshop ListDo you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral KitchenThe podcast is on Instagram at Ancestral Kitchen PodcastThe podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay

Naomi Huzovicova is a passionate and talented ancestral cook, a food story discoverer and an amazing photographer. She has lived and cooked up Slovakian food culture for 17 years and we're grateful to her for sharing so much of its uniqueness with us.In this episode we open up the rich world that is Slovakian food. Naomi explains what it is, and importantly why it is like that. You'll get a history lesson via our talk of ferments, bread and fats, and you'll get to know two simple dishes that represent Slovakian food that you'll want to cook up in your kitchens right away.Due to tech issues the audio quality on this episode is not as good as normal, but the content is top-notch!*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click here.** * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:What epitomises Slovakian food? "Having a full belly"!Slovakian food/farming culture and the way it has been shaped by the country's historySlovakian fermentationStrapačky - dumplings, sauerkraut and baconBryndzové halušky - dumplings with sheep's cheeseFats in Slovakian foodSlovakian Sunday lunchTraditional drinksSlovakian breadThe Best Liver Pate recipe (Naomi learnt it from her butcher)* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Straight after recording this podcast Naomi cooked up Strapačky using a sourdough mix, sauerkraut and local bacon in her kitchen with the cameras on for us! To watch the recording and be a part of our community, check out our Companionship level over at PatreonNaomi's siteNaomi's IGDo you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral KitchenThe podcast is on Instagram at Ancestral Kitchen PodcastThe podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay

We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat.Check out Kirsten's course, Your 30 Day Fermentation Challenge, and get a special 10% podcast discount automatically applied here * * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What We Talk About:How and when Kirsten started fermenting, including her homestead beginnings and her time selling at local marketsWhat Kirsten's favourite thing to ferment isThe fermentation questions Kirsten gets most oftenWhy fermentation is safeThe connection fermentation brings us to our land and produceAll about the b-corp, women-led fermentation school Kirsten co-foundedWomen as the knowledge-bearers of fermentationBringing fermented foods into every mealNatto and why it's challenging but wonderfulHer 30 Day Fermentation Challenge course* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources: 10% discount on Kirsten's Course 'Your 30-Day Fermentation Challenge' - discount already applied at this linkThis 10% discount also applies to all the other courses at The Fermentation School! Click here and use coupon code AKP at the checkout!Our local-bookshop-supporting bookstore in the US & UK has all Kirsten's books in:US StoreUK Store Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral KitchenThe podcast is on Instagram at Ancestral Kitchen PodcastThe podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay

Are you stressed about over-indulging during the holidays? Are you wondering how to eat a nourishing ancestral diet while away from home? What about the children - are people stuffing them full of sugar plums when you wish they were eating something else? Alison and Andrea tackle all these questions and more in this episode centered around surviving the holidays, and walking into the New Year feeling nourished and healthy!* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What We Talk About:Why getting clear on what's important to you over the festive season is so importantWays to celebrate AdventMaking your space joyfulCreating decorations from natureHow to eat well and stay sane if you're hostingAncestral dishes that you can prepare in advanceHow you can eat well if you're not the one cooking/choosing the foodAncestral dishes you can take with you to other homesHow to get in good food if you have to flyChildren and Christmas foodOverindulgingIs it worth it?!Companionship and above level patrons of the podcast check the treasure trove feed for your special gift: a 'Christmas Hamper' of goodies!* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources: Fermented cranberry chutneyAndrea's Advent books: Hallelujah by Cindy RollinsA Christmas Carol* * * * * * * * * * * * * * * * * * * * * * * * * *Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral KitchenThe podcast is on Instagram at Ancestral Kitchen PodcastThe podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay