Ancestral Kitchen

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

So you are really passionate about regenerative, sustainable agriculture and food, right? And how many times have you heard, "Yes, that's all very nice but you couldn't feed the world that way; it wouldn't work at scale!"In this episode I talk to Sir Patrick Holden, the man who's building the roadmap to show us that it could.You'll hear us talk about his latest research into how the UK could feed itself using fertiliser/pesticide-free sustainable agriculture (with no grain-fed animals!), the tools to take this global, and how this lifetime campaigner for sustainable animal-involved agriculture feels about lab meat, supermarkets, ground-up change and much more.We're so grateful to him for sharing a little of his 50 year career as both a farmer and an activist with us.* * * * * * * * * * * * * * * * * * * * * * * * * *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:* The Sustainable Food Trust's recent report 'Feeding Britain From The Ground Up'* How the UK could grow its staple foods using regenerative agriculture* The roadblocks in the way of this change and how we can address them* The metric being developed that would allow farmers worldwide to measure their sustainability using the same framework* Whether there's a role for laboratory-generated meat in a sustainable food future* Whether this shift needs to come from top-down or bottom-up* What, if you can't give them up, you need to be asking the supermarkets you shop at* What Sir Patrick thinks we need now in order to create the change* * * * * * * * * * * * * * * * * * * * * * * * * *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: Download The Sustainable Food Trust's report 'Feeding Britain From The Ground Up' here. There are three videos that succinctly and clearly explain the report and its findings: Introduction video, What We'd Eat video, and Potential Stumbling Blocks video SFT on Instagram Patrick's farm on Instagram 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

I think the whole world should be doing this! - AlisonIt just makes everything more pleasant with your food waste - there is no rotting, no flies. - TjasaYou know that Alison is always fermenting weird and strange things but when she told me she was fermenting her trash - it was a new level. I had to know more.A little over a year ago, Alison off-hand mentioned something she called bokashi, and I had to ask her, "What IS that?" It turns out bokashi is the Japanese word for compost, and Alison had purchased a tool that she used to ferment her food waste - even bones & fat, anything she didn't use or that went bad - into compost tea and compost, which she was using in her porch garden. As you have seen on her instagram, she produced some incredible vegetables with the help of that nutrient dense lacto fermented suplementation for her plants. I know that any purchase Alison makes is extremely well thought-out and researched and, yes, she did her research on the bokashi process. She read books, watched videos, explored DIY options, and she did her due diligence to study this two-bucket system that we are going to talk today, as well as the inoculant that she adds to the food waste to compost it.This fermentation process can be done in the house, it has no smell, it doesn't attract fruit flies, and you can use the compost and the compost tea in your big garden, small garden and more. In this episode, Alison and I will explain the process of fermenting waste, the bacterial inoculant that is used to ferment the food waste so efficiently and completely, and then we will actually interview the US and Canada supplier that makes the two-bucket system that Alison is using. Alison will ask her some more technical questions and we will come back to wrap up, and you can get about your day fermenting your trash!Check out the Bokashi system here, and use the code AKP for 10% off!* * * * * * * * * * * * * * * * * * * * * * * * * *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:2:29 What we had to eat!08:24 A review from Ester @wolfdaughterdarling12:24 Let's talk about bokashi! Alison's experience and why she was inspired to talk about this on the podcast35:00 The US Giveaway (open until Nov 29 2022)"A non-stop ferment of your kitchen waste."37:32 Alison's interview with Tjasa38:33 What is Bokashi?39:09 What is "EM", and how does it work in bokashi?40:25 How are the microorganisms used in the bokashi bucket?41:15 Is there a smell to bokashi fermenting in our kitchens? Fermentation vs Rotting42:34 Using bokashi in a small apartment vs on a farm or larger household45:23 What do the Effective Microorganisms do to compost?48:08 The rules of bokashi composting and how it differs from conventional waste composting54:40 How do you see bokashi making a difference in a larger scale?01:01:14 Teraganix discount code & the giveaway* * * * * * * * * * * * * * * * * * * * * * * * * *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% off for Ancestral Podcast listeners! Teraganix is the US and Canada distributor of the bokashi fermenting system we use - use code AKP for 10% offDr Teruo Higa's development of EM (Effective Microorganisms) for fermenting bokashiDo 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

"For 18 years my husband and I both worked day jobs off the farm...so we had to have systems in place to still be able to farm and to raise as much of our food as we possibly could"Melissa K Norris is a 5th generation homesteader, a mother, an author, a podcaster and an incredible wealth of experience and information on how to thrive living close to the land.Listen in to our interview with her to hear:An invaluable insider look into her farm, routine and lifeHow she prepares her family's food for the week on a SundayHer hard and fast rules for her kids and foodHer insight onto the many ways to earn income from your farm (I promise there'll be ones in here you've never thought of!)And how she does it all...including being able to look like she hasn't just come off a farm when she actually has!This interview is chock full of gems that'll fill out your knowledge, make your life easier and make you smile.* * * * * * * * * * * * * * * * * * * * * * * * * *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!* * * * * * * * * * * * * * * * * * * * * * * * * * The Run Down:Keeping chickens warm in winterPreserving eggs, her trick for freezing and freeze-dryingStoring stuff around her houseBraiding garlicHow does she always look so good?!Her set up and routine on the farmEveryday tasks in Melissa's homeMelissa's cooking routineKids, balance and 80/20Multiple ways to generate income on a farmHow charging people allows them to get value from what you doMelissa's new book: Everything Worth Preserving* * * * * * * * * * * * * * * * * * * * * * * * * *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: www.MelissaKNorris.comMelissa's books can be found in the 'Our Guests Books' section of our online bookstore.Melissa's new book Everything Worth PreservingMelissa on InstagramDo 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

I was diagnosed with PCOS when I was about fourteen... My periods were heavy and irregular... The doctor put me on the Pill at fourteen... I was about 27 when I stopped taking the Pill. - AlisonFertility is an indication of peak health - a healthy human should be fertile for as long as possible. This indicates optimal endocrine, metabolic and nervous system functioning, as well as adequate-to-optimal nourishment. In our modern-day thinking, we have reduced fertility to simply something you look at when you want to get pregnant, and we casually ignore warning signs from our body when our fertility, metabolic and endocrine systems are crashing. In this episode, we recount Alison's incredible fertility journey, what the doctors told her about her hopes of ever conceiving naturally, and what she found as a solution.* * * * * * * * * * * * * * * * * * * * * * * * * *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!* * * * * * * * * * * * * * * * * * * * * * * * * * The Run Down:21:19 Fertility - it isn't just relevant if you want to get pregnant!25:00 Alison's Fertility Story37:03 How long did it take to restore her cycle?41:05 Gradual change41:08 Traditional fertility foods52:44 How do we incorporate these foods into our kitchen?01:02:08 Other factors that affect fertility01:09:08 Questions for the podcast* * * * * * * * * * * * * * * * * * * * * * * * * *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:Our booklists for the US!Our bookstore in the UK!"If you're reading a book and you don't like it, stop reading it." - AlisonNourishing Traditions Book of Baby & Child CareNingxia Affiliate LinkLexy's book recommendation for maintaining fertility later in life:New Menopausal Years by Susun WeedWeston A. Price FoundationDo 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

"Find a supplier of as locally sourced grains as possible...find a mill; a coop and support them!"If you're a bread-maker, this episode's for you.We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour.During this episode you'll hear Elly's wisdom on:Sourcing grains and flour for breadGrinding grains into flour at home, including why you would want to do it and how Elly grinds hersThe vital difference between the two ways flours are produced: stone-grinding and roller millingWhy and how Elly freezes her grains and what you must remember when defrostingHow to get the best possible flour even when you can't afford a home-millAnd Elly talks us through her whole grain process - from choosing and buying through to mixing the dough.Elly has two hugely popular YouTube channels and has helped thousands of people with making wholegrain sourdough, we're so grateful to her for bringing us her wisdom!* * * * * * * * * * * * * * * * * * * * * * * * * *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!* * * * * * * * * * * * * * * * * * * * * * * * * * The Run Down:6:20 Where Elly sources her grains11.20 Why Elly grinds grains at home for sourdough and what the benefits are"When you freshly grind, you really can tell the difference!"17.40 Elly's home stone mill and how it works19.50 The differences between Alison's and Elly's mills21.50 The difference between roller-milled and stone-ground flour27.30 The grains (and legumes) Elly uses33.40 Elly's whole process, start to finish"I freezer-treat all my grains"38.00 Alison's weevil attack and how someone with a small freezer could freeze grains.45.45 Freezing flour (listen here to hear *the* way to defrost too)49.30 How long to do grains last and how does that differ from flour53.10 Using freshly-milled flour for a sourdough starter57.00 How to get the best possible flour when you're on a budget55.30 What Elly's up to now on her YouTube channel"It's the detail that overwhelms people...I explain the things that matter; that really make a difference and the gloss over the rest."* * * * * * * * * * * * * * * * * * * * * * * * * *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: If you're thinking of purchasing a mill, Elly has discounts available! Check her page here for worldwide deals on Mockmills, Komo and bakeware.Elly's Everyday Wholegrain Sourdough YouTube channel Elly's websiteElly's post about grain storage and weevils etc. Elly's video about grain storage at homeElly's latest 'Mockmill update' video Our previous episode with Elly #10Burrum Biodynamics (where Elly buys the majority of her grains and pulses) on Instagram"I feel like I'm more connected to what's happening on the farm...it's more satisfying."Marie Tink's Sourdough Baking in Australia facebook groupPaul Lebeau Germany on IGPatrons can find the video of Elly grinding whole grains and mixing a dough on the private podcast feed & in the Treasure Trove. If you'd like to watch it and get loads more extra goodies, you can join us on Patreon at our companionship level 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

Why am I so obsessed with rye? It's because I love it... Rye is just so special. - AlisonWhere to begin with sourdough rye bread? This is a topic that both Alison and Andrea have received so many questions about. Alison is a rye sourdough bread expert - she has made hundreds of loaves over the span of years, and she has honed-in on a lot of the specific nuances and details of working with this amazing, delicious whole grain. In this episode, Alison breaks down some of her favorite reasons for using rye bread, and discusses her newly launched course - Rye Sourdough Bread: Mastering the Basics.With this course, I wanted to explain everything about rye sourdough starter; explain why rye is so wonderful, explain how rye works, how it's different from wheat. I wanted to walk people through two recipes that will enable them to understand rye, make it in their own kitchens, and, at the end of the course, be ready to start making the two loaves covered in the course or carry on experimenting with it. - AlisonAlison's course is a work of love and dedication and the produce of many years of rye failures, retries, and eventually successes! You can download her course at www.ancestralkitchen.com/rye, and podcast listeners can use the code PODCAST15 to get 15% off!Rye has a different type of gluten than wheat. A lot of people who have ... sensitivities to gluten, may be able to eat rye. - Alison* * * * * * * * * * * * * * * * * * * * * * * * * *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!* * * * * * * * * * * * * * * * * * * * * * * * * * Bread is a fundamental - it's a staple... It's so portable, practical, flexible, calorie-dense. It provides a simple meal in such a glorious way. - AlisonThe Run Down:08:00 Rye Sourdough Bread10:00 Benefit 1: Gluten Content16:10 Benefit 2: Taste17:40 Borodinsky Bread20:57 Ageing Breads24:41 Whole Grain/Wholemeal Rye FlourHuh. What do I know? I don't know how to eat soft eggs and I don't know what pumpernickel flour is. - Andrea 29:47 A tease - upcoming episode with Elly of Elly's Everyday Sourdough! You all asked for this topic!30:30 Benefit 3: All About the Starter - and listen for the versatile ways Alison uses it!36:10 Discard Uses36:30 Alison's Course at The Fermentation School42:10 Benefit 4: Working the Rye Dough - advantages, time savers48:38 Alison shares about her course and what it includesDiscount code! PODCAST15* * * * * * * * * * * * * * * * * * * * * * * * * *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-minute documentary on: The Battle of Borodino - Napoleon's Bloodiest DayAlison's Course - Rye Sourdough Bread: Mastering the Basics - use code PODCAST15 for 15% off!King Arthur FlourAt 28:45 Andrea referred to Alison sending out a fermented oat bake recipe over email - sign up for Alison's e-mail list here to get wonderful ancestral updates dropped in your inbox (Alison and I talk multiple times a week over video, phone or Instagram and her email list is still how I get recipes from her! I definitely recommend getting on her list - it isn't spammy or weird at all, it's just like getting cozy hugs and REAL kitchen inspirations delivered from a kitchen comrade. - Andrea)Previous Episode: #7 - Sourdough: Why We Love ItPrevious Episode: #10 - Elly from Elly's Everyday: Sourdough Baking (Patrons, check your private podcast feed for bonus content from Elly!)Previous Episode: #26 - Bones & Water: The Magic of StockOrganic Unsifted Whole Grain Rye Flour from Azure Standard (US only)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

"Last year we served 26,000 meals to kids and that's not including snacks...next year 44,000 meals."Today we talk with an amazing woman. Hilary Boynton is not only a mother feeding 6 kids, she's not only the author of the GAPS cookbook Heal Your Gut, but as you just heard she's a powerhouse who went into her kid's school and when offered the keys to the kitchen, said yes and transformed the menu serving them nutrient dense foods like organ meats, raw butter and kefir, bone broth and beet kvass.Listen in to hear:How, as a mum, she took over her children's school food, transforming what was served into real, nutrient dense food.The differences she's witnessed to the children, the parents and the school community.How she's taken what she's learnt and is teaching others to be lunch leaders globally.How she's stayed sane through all of this; mothering 6 children whilst also working from 5am to feed a school.Hilary has vision, enthusiasm and such a go-do-it attitude yet she's also incredibly practical, forgiving and loving. You won't fail to be inspired.* * * * * * * * * * * * * * * * * * * * * * * * * *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!* * * * * * * * * * * * * * * * * * * * * * * * * * The Run Down:"If you start them early and they eat this way through 12th grade there is no way you're not changing the trajectory of their health"0:00 How Hilary regularly does breakfast9:00 Feeding her own children14:20 How Hilary got involved with food at her children's school and how she transformed it"I reached out to everyone who could help me"22:40 The differences Hilary has seen28:30 How Hilary's sharing this by training lunch leaders"It's not just a cooking class, it's a life changer!"32:00 Hilary's move to Austin, Texas35:20 Community-building"80-90% of our food costs go back into our local food system"40:30 Hilary's dream45:50 Top-down/bottom-up system change51:00 How do we want to live?1:03:30 How Hilary looks after herself personally* * * * * * * * * * * * * * * * * * * * * * * * * *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:Hilary has gifted us two recipes from her book The Heal Your Gut cookbook to share with our patrons! Patrons can log on to our Treasure Trove to download the recipes. If you'd like to become a patron, get extra goodies and support the podcast, click here."I've been through 0-18 and every stage is different"Wise Traditions PodcastHilary's book: The Heal Your Gut Cookbook in our store in a wonderful US online bookshopHilary's book: The Heal Your Gut Cookbook in our store in a wonderful UK online bookstoreSchool of Lunch Training AcademyHilary on InstagramAran Goldstein"There is no more precious resource than our children!"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