Ancestral Kitchen

“’OK,’ you say, “Well, there’s organic food in the supermarket.” It’s unaffordable, it is so expensive. Whereas if you buy from the people who you actually meet and you know, cut out all the middlemen, suddenly this good food becomes affordable.”As a podcast listener you have already enjoyed Rob's original music in the intro, as well as the benefits of his careful mixing and editing - now he gets to sit in front of the microphone and share some of his thoughts!Alison and Rob have spent a lifetime cultivating and working towards an ancestral lifestyle that encompasses every aspect of their lives, not just the meals on the table. In this intimate episode, they sit down together on a very hot summer day to share some details of their lives and how they have shaped their days into a rhythmic, peaceful pattern that serves them the way they need it to.“When I die, I will have spent a lot of years washing up.”* * * * * * * * * * * * * * * * * * * * * * * * * *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!* * * * * * * * * * * * * * * * * * * * * * * * * * “I have a lot of barely repressed anger around supermarkets ... It even runs in the family; I think this is a hereditary condition.”The Run Down:3:02 Breakfast6:30 Sleep14:58 Coffee“I don’t mind it being roasted a lot, the problem I have is most coffee seems to me that it was burned in the process of roasting … and you can taste it!”27:12 Showers & Breathing(American listeners, 40◦C is 104◦F!)“I’m a singer and I need to have relaxed control of the muscles in my body… These practices release tension... They have been proven in studies … to be very effective at strengthening your immune system.”36:27 During the day: Shopping46:00 Life without a car49:32 Eating55:45 WiFi, IT, Lights1:08:53 Patron goodies“Why pay for a gym membership when you could make it part of your daily life to use your body?”* * * * * * * * * * * * * * * * * * * * * * * * * *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* * * * * * * * * * * * * * * * * * * * * * * * * * “I just want to spend the next half hour talking about how supermarkets give you too much choice, and how having too much choice is terrible for your state of mind.”Resources: Access the extra Patreon content hereTatami matsThe Beatles Norwegian Wood (This Bird Has Flown) Rob promised us a whole episode on coffee!!!! Let's not let him forget it, that would be fascinating!Who is Wim Hof?Wim Hof BooksEpisode: Why I Gave Away My iPhone“My theory is they’ve done this to all of the specialized foods in the world … I think that the thing you’re craving is natural, but the way that it’s prepared is making people ill.”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

"For every complex problem there's an answer that is clear simple and wrong"Are you confused or disheartened by the mainstream medias portrayal of beef? Would you like to understand how well managed cattle can be a huge step in solving our climate and health problems? Do you long for more nuance in the discussion on how to create sustainable food for our future?Today on the podcast we welcome Nicolette Hahn Niman the author of the book Defending Beef.We talk about how the key to creating a sustainable future can be found by looking back to our food and farming heritageShe explains the flaw in the global science reports we all hear aboutShe shares how she moved from being a 30-year vegetarian back to eating meatWe talk about the importance of nourishment from real food and hear how Nicolette creates and sustains that for her own familyAs well as being author, Nicolette is a mother, a lawyer and a rancher. She has an incredible head for science but she has her fingers in the soil and her knife on the chopping board in her kitchen every day. There's so much wisdom in this conversation. "It is complexity and diversity that create regeneration."* * * * * * * * * * * * * * * * * * * * * * * * * *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:0:00 Introduction and what Nicolette last ate8:15 The science behind cattle's footprint and the problem with global reporting14:45 Finding simple answers by looking back29:00 The brilliance of nature and our disconnection from it32:34 Nicolette's move from vegetarian to meat eating41.20 Raising a family and running a farm and the importance of nourishment51:50 How we can make a difference"Do your best. Get what you can from your local community. Raise food if you can. Cook as much as you can and then do not beat up on yourself if you can't be perfect."* * * * * * * * * * * * * * * * * * * * * * * * * *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: Buy Nicolette's book here (whilst supporting local bookstores)Nicolette's ranchAllan SavoryGabe BrownJoel SalatinThanks to Chelsea Green, we are delighted to be able to give away a copy of Nicolette's book Defending Beef. To find out how to get in the drawer check our Instagram accounts (details below)."For most of human history most people struggled with not having enough information now we are all struggling with a tsunami of information and the challenge is to find out what's credible"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

It’s finding a balance, making sure you’re feeding your creativity in the things that inspire you, and trying to make the things that you’re not so hot on as quick and easy as possible... We live in a society that is very time-poor, and it is easy to lose that time and not have the time you need in the kitchen. AlisonEven though this seems to be a podcast all about doing things the challenging, slow, ancestral way - we actually love doing things the easy way! We are big believers in finding the best of both worlds, and merging ancestral food wisdom with convenience in our modern kitchens (indoor plumbing, anyone?).Patreon listeners, be sure to check your Treasure Trove link for a slew of new printables accompanying this episode to make your life easier!* * * * * * * * * * * * * * * * * * * * * * * * * *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:01:24 A review from a listener02:52 What we ate!14:11 Heading into the main topic!16:45 SauerkrautWhy can’t we take the best of both worlds? Why do we have to go so hard one way or the other? Why can’t we say look, there was a lot of wisdom, there was some stuff that wasn’t so good, but take the things that are valuable and continue to use them. You’re marrying that wisdom of how cabbage can be treated, but finding that shortcut. AndreaNote: 1.37 grams salt : 100 grams cabbage24:00 Bread & Soaking GrainsReally, bread doesn’t have to be that complicated. Part of it is expectation setting... If you want to feed your family and yourself predigested, fermented, healthy grains, you can do that without spending hours on it. Alison40:15 Batch Cooking, Breakfast45:25 The Kitchen Canon58:00 Rendering Fat, Grinding Meat and Organs, Kefir Herbal Infusions01:03:00 Time: The easy way to have more time* * * * * * * * * * * * * * * * * * * * * * * * * *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: Chewing the Fat by Karima Moyer-NocchiEpisode # 29: Interview with Karima (Apple Podcast link)Katie’s Bread Recipe - Part One, Part TwoHomesteading Family Breakfast Casseroles Video (PDF link in video caption)Carolyn’s Meal Planning VideoMy family size hasn’t caught up to my pan size yet. Andrea A Cabin Full of Food by Marie BeausoleilEpisode # 12: Why I gave away my smart phone (Apple Podcast link)The question is not how much does the youth know, but how much does he care? Charlotte MasonDo 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

Thank you for asking us how you can support the show!! Listen in to hear 7 ways you can help us get this work out to more people, whatever your situation.Here's where you can find our Patreon community.Here's how to leave us a rating on Spotify* * * * * * * * * * * * * * * * * * * * * * * * * *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

"We love this book so much!"The ancestral cook's bible: Nourishing Traditions by Sally Fallon-MorellWe love this book and we've cooked so much from it. In this episode you'll hear which six recipes from the hundreds filling its pages are our absolute favourites. We'll share why we love them, give you tips about the ingredients and processes, and talk about how we've used them to feed our families and friends and made them our own.Our six go-to dishes include two breakfasts, two mains, a dessert and a vegetable ferment and hail from all over the globe. Whether you have a copy of the book yet or not listen in and you'll leave totally inspired to make these delicious, nutritious dishes part of your own kitchen and life! * * * * * * * * * * * * * * * * * * * * * * * * * *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:5:20 So many new things coming to the podcast Patreon11:34 We love Nourishing Traditions so much!13:10 Alison's choice #1: Ginger Carrots (p95)"This is a fabulous recipe to bring to people who haven't had fermented foods before"20:39 Andrea's choice #1: Cultured Milk Smoothie (p88)"Post-partum this was my great discovery....I could make it with one hand!"25:40 Alison's choice #2: Kasha (p464)"You've got the toasty flavour of the buckwheat, you've got the depth of the egg, you've got the richness of the butter...and then the chicken stock. I can't stop making it!"33:35 Andrea's choice #2: Breakfast Porridge (p455)40:45 Alison's choice #3: Dosas (p510)52:00 Andrea's choice #3: Gingerbread (p547)"It's so decadent!"* * * * * * * * * * * * * * * * * * * * * * * * * *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: This is Nourishing TraditionsThe extra goodies for our patrons have been uploaded to our 'treasure trove' library. Access is available here, at the Companionship level and above.This is our second episode on Nourishing Traditions; the first is hereRebecca at @ahumbleplaceAndrea's reference to Crisco relates to our episode #33 FatsThe video with Charlie cooking pizza in a van and the video with Beatrice talking about Kenyan food are both available to sponsors at the Companionship level or greater over at our Patreon feedDo 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 don’t use butter that often – but sometimes I’m really in a buttery mood and I’ll fry my pancake in ghee. – Alison For several decades, fats were vilified as the source of many health problems and were avoided by many, including Alison - she avoided all fats, completely, for ten years. The distinction that was lost in this macro witch-hunt was WHICH fats were a problem for our health - because some of them very much ARE a problem, while others are necessary for optimal health. However, the problem fats are the ones being promoted, marketed and sold to people in mass quantities today, and nourishing ancestral fats are being cast aside.Alison and Andrea discuss which fats are optimal for our ancestral kitchens, a little bit about the ones to avoid, and share some of the shocking story on the origin of Crisco.For more details on the origin of Crisco, images from the 1912 marketing book and a collection of vintage lard recipes, check out our Patreon offerings."We buy pig back fat from Flavio, my farmer, and then we render it ourselves once every six weeks." - 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!* * * * * * * * * * * * * * * * * * * * * * * * * * Patrons - be sure to check Kitchen Table Chats and the Treasure Trove for additional audio recordings + downloadable goodies for this episode!The Run Down:4:18 What did you eat today?7:28 Today’s episode9:18 The fats we love in our kitchens11:31 Why we use these fats14:48 The fats we don’t use18:03 Patreon bonus mentioned here!22:44 Another Patreon bonus mentioned!31:28 Rule of thumb for identifying the good ancestrally-used fats33:18 Let’s talk about Lard!40:53 Olive oil48:18 Butter56:03 Smoke points of fats and oils58:38 Kids and fats, fertility and fats* * * * * * * * * * * * * * * * * * * * * * * * * *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* * * * * * * * * * * * * * * * * * * * * * * * * * "They spent more money on the Crisco marketing campaign than any campaign had ever spent up until that point."Resources: Whole Chicken: Episode 30Weight Loss: Episode 31Beeswax & Coconut Oil Candle Recipe (Andrea’s Instagram)Nourishing Traditions, Sally Fallon MorellNourishing Fats, Sally Fallon MorellA Calendar of Recipes by Procter & Gamble CoSpry Vegetable ShorteningFlavio’s InstagramAlison’s pane con ciccioli (lard crackling bread) on InstagramPane con ciccioli recipeSoft lard crackling biscuitsChewing the Fat, Karima Moyer-NocchiLarkrise to Candleford, Flora ThompsonElly’s Everyday Soap Making ChannelAran making Injera: Patrons, check the Kitchen Table Chats Patreon feed for the audio (podcast) and video recording (in the podcast notes)How to Heal Your Metabolism by Kate DeeringGrapeseed Oil: Oxidative Stability under heat Azure StandardAlison: "What do you do with your lard?"Andrea: "What don't you do with your lard?"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

A tiny kitchen. No oven. A miniscule fridge. No electric power. A small two-burner hob. Prep space the size of a chopping board.Lots of us think we have small kitchens, but imagine cooking nutrient-dense food in these circumstances.That is exactly what our guest, Charlie Burton did - for her, her husband and their two young children...for two years! And all whilst travelling around Europe in a van.Listen into this episode to hear:How Charlie cooked three meals a day and lived in a six-and-a-half metre long van and what advice she'd pass on to all of us with limited space.How she managed to find really good food on the move, despite the cultural and linguist challenges.The beautiful food highlights of her trip, including an amazing ancestral-style heaven in Slovenia.How she regularly made pizza without an oven!The constraints and restrictions she experienced on the way and how both of these things can actually support us to live and cook the way we really want to.* * * * * * * * * * * * * * * * * * * * * * * * * *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!* * * * * * * * * * * * * * * * * * * * * * * * * * "We had a tiny kitchen with a two-burner hob and a tiny fridge...we only had cold water in a tank under the van...I adored my kitchen in that van and I still miss it"The Run Down:0:00-17:00:Intro to Charlie and what she last ateCharlie's family trip - why and whereThe van and its tiny kitchen17:00-30:00 How she got good ingredients despite the language and culture barriersHighlights of food"Bread was baked freshly every day, they made their own charcuterie and liquors and then had apples pressed to cider and then they would make vinegar from them; they had tray of wild sliced mushrooms drying in the sun...Not long ago that's how we were all living"What she brought home30:00-45:00How often she cooked and how did she do it in the tiny spaceHome made pizza!Fermenting in the van and disasters45:00 onwards:What Charlie learnt in and out of the kitchen"Our travels changed our perspective on life"Charlie's advice for those who have a small space and want to eat well* * * * * * * * * * * * * * * * * * * * * * * * * *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: Charlie's Blog, Baby Bus AdventuresThis is the amazing experience Charlie had in Slovenia.Charlie's favourite French marketsThe Italian Agriturismo where Charlie had the delicious rabbit mealCharlie's business, The Natural Wedding Company (there's so much inspiration for eco-friendly weddings on the site)If you would like to be added to the WAPF UK parents facebook group that we mentioned, please contact Charlie via her Baby Bus social media and she'll sort it for you!"I really miss the limitations that were put on us by living in a van"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

"Between the ages of 20 and 21, I lost 10 stone (140 pounds, 65 kilos), which at the time was half my body weight."Alison has an incredible story of growing up carrying excess weight, suffering from bullying and self-censoring, and then in a significant life change losing half her body weight through a remarkable story of self-determination. Regaining full health took longer, however - she was afraid of consuming fats for over ten years and, ultimately, an urgent desire to regain her fertility led her to begin exploring ancestral foods and the nourished, healing diet she enjoys today. Listen to her sensitively shared, moving story and share in the joy of a life regained!"What I would say, if I could talk to that girl who is twenty now? Firstly I would tell her she was beautiful; because I felt like, back then, nobody could see beyond how I looked, and they couldn’t see what was in my head and my heart."Bonus content for the Patrons - Alison has recorded a special audio event and accompanying worksheet to help you identify and understand your "why". Alison's skill and empathy as a former life coach for others, and a dedicated student of her own life and "why" shines through in this special bonus. Patrons, check your exclusive podcast feed or Patreon for this content!Love what we're doing and want to access to our exclusive library of audio, video and downloadable bonus content?Our podcast is sponsored by our patrons and listeners who also are supported by the extra content that we share over at our Patreon community!For $12 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we also share cooking classes, extra interviews and much more.Check out www.patreon.com/ancestralkitchenpodcast for all the details!Here's what we cover in this episode:What it was like for Alison as a child"I was completely addicted. I did things in order to fuel that addiction that I think every addict would recognize; things that I’m not proud of – and I was just a child."24:56 Alison's decision to lose weight32:00 Losing the weight41:00 Fertility and regaining a cycle; maintaining weight from age 21 until finding ancestral foods at 3445:10 Ease of maintaining weight nowResources Mentioned:"I turned to food when no one was looking. I did that to get sensation, to feel luxury, to feel okay about life. When I was eating foods like that, it seemed like the world was okay."Alison's in Photos - these are the pictures Andrea is looking at during the episodeKatie's Sourdough Sandwich Bread: Part 1, Part 2Source for unbleached cool-milled flour: Azure Standard (Andrea's link)Slow-Cooker Beef Tongue on Alison's InstagramNourishing Traditions by Sally Fallon MorellAlissa VittiCraig and Kitty's Podcast is called Weight Loss for WomenIf you like us and use Apple Podcasts, please leave us a review!Here's how:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your library (you can search for it)Scroll down to 'ratings and reviews'Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words. Thank you. We really appreciate you taking the time to support us!Thank you for listening - we'd love to continue the conversation.Come find us on Instagram:Andrea is at Farm and HearthAlison is at Ancestral KitchenThe podcast is at Ancestral Kitchen PodcastOriginal Music, Episode Mixing and Post-Production by Robert Michael Kay

"A whole chicken is one of the most economical things you can bring into your kitchen" Jamie Waldron, ButcherThe chicken, the whole chicken, and nothing but the chicken! Pasture-raised, ethical meat is a popular catch-phrase nowadays, but can it really be affordable? In this episode we will show you that it is, and how becoming fluent in "whole chicken" will make your meals more nutritious, delicious, easy AND budget-friendly. We'll also bust a few chicken myths and share how we utilize whole chickens - including the odd bits - in our kitchens!Love what we're doing and want to access to our library of audio, video and downloadable extra content?Our podcast is sponsored by our patrons and listeners who also are supported by the extra content that we share over at our Patreon community!For $12 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we also share cooking classes, extra interviews and much more.Check out www.patreon.com/ancestralkitchenpodcast for all the details!Here's what we cover:0:00-5:20 Intro, what we last ate and welcome new patreon community member5:20-15:00 Chicken price comparison organic/conventional in UK and US; astounding difference in whole chicken/breast price, challenges of organic certification"Whole chickens and supermarket chicken breasts are incomparable in terms of both nutrition and cost"15:00-24:00 Nutritional content, craziness of industrial animal raising and what do we (and should we) feed chickens"Give a store label 0% of your trust"24:00 onwards: Practicalities in the kitchen"I love the idea of freezing shredded chicken in stock"25:00 -29:00 How to cut up a whole chicken before cooking, including information on the Patreon chicken video!29:00-38:50 Cooking a whole chicken38:50-49:45 The 'extra bits': Head, feet, neck and broth, including the value of broth obtained from a whole chicken "$72 of broth from one single whole chicken"49:45 How Andrea uses her chicken meatResources Mentioned:Flavio is Alison's farmer Our stock episode Piper's Farm in the UK Polyface Farm (Joel Salatin's farm) To access our Patreon video on an alternative way of cutting up a whole chicken which divides the meat equally between each portionJamie Waldron Jamie Waldron parting a chicken video - notice in the video the original butcher left the chicken butt ON and just cut the gland OUT. At the end he does a demo without any background talking.Home Butchering Handbook: Enjoy Finer, Fresher, Healthier Cuts of Meat from Your Own Kitchen (A Living Free Guide) by Jamie WaldronAnother way to cut the whole chicken, including backbone. Doesn’t evenly portion meat, though."Get to know your farmer, build a relationship - don't pay attention to something stamped on a label on a supermarket shelf"Additional Resources Not Mentioned:If you are ready to deep dive into chickens, this trio of books will set you off and running:Your Successful Farm Business by Joel Salatin (yes - non-farmers should be reading this, too. If you are ready to explore the ideas of redemptive farming, this book will open up an entire universe. It will pack in way more than you expect!)Pastured Poultry Profits by Joel Salatin (again - not planning to raise chickens? Good! You will benefit from this book just as much as a chicken farmer will. Know thy produce... and understand why pastured poultry and ancestral farming is so healing to the land. Again - it's gonna have more in it than you think!)Plucked! The Truth About Chicken by Maryn McKenna - go deep into the murky world of chicken factory farming and get a grasp on why factory farming is a toxic production system with no sustainable future, If you like us and use Apple Podcasts, please leave us a review!Here's how:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your library (you can search for it)Scroll down to 'ratings and reviews'Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words. Thank you. We really appreciate you taking the time to support us!Thank you for listening - we'd love to continue the conversation.Come find us on Instagram:Andrea is at Farm and HearthAlison is at Ancestral KitchenThe podcast is at Ancestral Kitchen PodcastOriginal Music, Episode Mixing and Post-Production by Robert Michael Kay

"Traditions are always things that are selected and dusted off from the past and embellished and sort of made into a collage of who we are and what represents us. What I wanted to capture with this book was the difference between that collage and the very important idea of tradition, with what people were actually eating."Karima Moyer-Nocchi, speaker, historian, professoressa and author of Chewing the Fat and The Eternal Table, discusses with us the sometimes shocking differences between the myths of Italian traditional foods and the true history. She also shares her heart about the vital importance of capturing the oral narratives of our elders before the generation of memory keepers from a unique time have left us."History has always been written as if no one ever ate." Love what we're doing?Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!For $12 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.Check out www.patreon.com/ancestralkitchenpodcast for all the details!"I really don’t have the words to describe the feeling that I have of watching that happen, and making that transpire – because you can just feel that this is the first time that these families were actually paying attention to what the older woman had to say."Time Stamps:00:30 Welcome and thank you to our patrons!01:43 Introducing Karima03:22 What’s the last thing you ate?05:24 Diving in to Chewing the Fat: why our traditional ideas of Italian historic foods are just wrong. Karima explains this and some sources of our misperceptions."If you want to look up the dates of wars and things like that, you need to go to another book. Because this is a book about truthfulness, which is the other side of the coin."11:57 Why are these false ideals we hold about historical Italian food and diet so prevalent?12:55 Hot Mention: The development of the idea of the Mediterranean diet15:27 What did people eat? The surprising myths that emerge about Italian food during the fascist era.19:36 The biggest surprise for Alison in the book! Addressing the olive oil question and shocking revelations about lard24:00 Hot Mention: Ancel Keys 26:10 The ideas of the Mediterranean diet26:54 The Mediterranean Pyramid34:09 UNESCO and making food an intangible heritage37:09 When you started out on this project, did you know you would find all these myth-busting revelations?39:57 What surprised you the most?42:38 Karima’s interviewing and recording process; the concept of oral narrative in the historical record.49:00 Learn about yourself as an interviewer 53:55 What do you want people to do with the information in the book? What do you want to happen because of it?Resources Mentioned:Five Cheapest Foods EpisodeWhat is the fifth quarter?The Columbian Exchange"Using butter was an expression of wealth. If someone in your family was not well, you would try to procure some butter.  I’ve seen things like curatives to pick someone up and give them a little bit of energy, putting a little pat of butter in their coffee. That would be something you would give someone when they were not feeling well."Ancel Keys - a quick search for this biophysicist produces a number of polarizing articlesNarrative History mention on InstagramThe Art of Eating Well: An Italian Cookbook by Pellegrino Artusi"The things that we do now that are going to be traditions in 25 years – because that’s how long it takes something to become a tradition according to the EU – we don’t realize it because it’s not a reenactment now. "Project Gutenberg's Cooking and Dining in Imperial Rome, by ApiciusLe Ricette Regionale Italiane by Anna Gosetti della SaldaMagazine: La Cucina ItalianaThe Silver Spoon (Traditional Italian Home Cooking Recipes)Karima on InstagramThe Eternal Table, by Karima Moyer-Nocchi. This is a more scholarly worked, covering 2,500 years of Roman culinary history.TheEternalTable.comOn April 23rd, Moyer-Nocchi will be presenting on the History of Macaroni and Cheese at Monticello, as a part of the Heritage Harvest Festival. This ticketed event will be available both virtually and in person!"I thought I was just going to go and talk about food. But you can’t just go and talk about food."If you like us and use Apple Podcasts, we'd love it if you left a review!Here's how:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your library (you can search for it)Scroll down to 'ratings and reviews'Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words. Thank you. We really appreciate you taking the time to support us!Thank you for listening - we'd love to continue the conversation.Come find us on Instagram:Andrea is at Farm and HearthAlison is at Ancestral KitchenThe podcast is at Ancestral Kitchen PodcastOriginal Music, Episode Mixing and Post-Production by Robert Michael Kay