Ancestral Kitchen

It never occurred to me that I was part of the problem, and that I could be part of the solution. - LindsayLindsay Miles is an author, creator and all-around inspirational educator on the subject of zero-waste living, less-waste living and sustainable living! In this episode, Alison asks Lindsay some questions about Lindsay's experience with getting out of the supermarkets and learning to shop in alternate routes.Nobody is doing it perfectly ... But 70% is better than no percent! - Lindsay* * * * * * * * * * * * * * * * * * * * * * * * * *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:01:41 Why Lindsay quit supermarkets (for the most part!)06:31 Making use of the supermarkets12:31 What was the most difficult part of leaving the supermarket?14:57 Tackling plastic use16:53 Budgeting19:00 Lindsay's recommendation for getting startedStart small. It's really easy to want to go in headfirst ... and those are the stories we always hear about because they sound so dramatic, but most people don't change like that. - Lindsay* * * * * * * * * * * * * * * * * * * * * * * * * *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:Lindsay's WebsiteLindsay's Quitting Supermarket's ArticleThe Less Waste, No-Fuss Kitchen by Lindsay MilesThe Less Waste, No-Fuss Kitchen in ItalianLess Stuff: Simple Zero-Waste Steps to a Joyful and Clutter-Free Life by Lindsay MilesDo 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

From our kitchens, through what we do every single day, we can make a huge difference in the impact we have on the world. - AlisonTry to find what the land around you can provide and use that in your kitchen. That is the absolutely central thing to making your kitchen sustainable. - AlisonThe idea of a sustainable kitchen is simultaneously alluring, and intimidating; not the least of which because as interest in this subject has grown, an entire host of products have ironically cropped feed on our lack of confidence and self-questioning when it comes to the world of ethical sustainability.However, there is a type of sustainability that is, well, sustainable, and that is what we talk about in this episode. We also address some of the reasons we think it is so important to work towards a sustainable kitchen, and some of the practical tips we use to achieve this goal.We have not always been so destructive, and extractive, and disposable in our habits and in our kitchens. Let's look back at what our grandmothers and great-grandmothers did. - 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!* * * * * * * * * * * * * * * * * * * * * * * * * * Let's remember how people lived before we had the ability to ship foods literally across the entire world, on a whim, as normal. - AlisonThe Run Down:04:14 What we ate and Lazy Verenicke17:15 Were Alison and Andrea on the same train in Russia, at the same time?!19:45 Why Make Your Kitchen More Sustainable23:15 Achieving the best of both worldsHow can you say that someone in Korea should be eating the same thing as someone in Ireland? - Alison30:37 Sourcing and shippingThe politicians are not going to do anything ... It's up to us to take responsibility. - Alison44:54 Bonus content for listeners46:45 Sustainable agriculture and the true cost to consumers51:22 Food Scraps55:43 Containers and wraps, freezing in glass jars56:55 Cleaning01:02:45 Tools & tips* * * * * * * * * * * * * * * * * * * * * * * * * *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* * * * * * * * * * * * * * * * * * * * * * * * * * Take the wisdom of the ancient days and combine it with modern technology, and see if we can find a better way to live. - AndreaResources: TvorogLazy VerenickePierogi DoughBeat together:8 eggs1 cup warm waterTeaspoon saltMix in:6 cups floiurKnead together, leave overnight or for an hour.Roll into sheets, cut in squares, fill with desired filling. Fold over to seal, and boil in water to cook.Dara Goldstein, Beyond the North WindPrevious Episode: #10 - Elly's from Elly's Everyday SourdoughPrevious Episode: #35 - The Easy WayPrevious Episode: #21 - Our Reads for 2022Previous Episode: # - includes information on freezing in glass jarsJoel Salatin, Your Successful Farm BusinessLindsey Miles, Treading My Own PathLindsey's ArticleBokashi CompostTres Hombres - the sailing based sustainable shipping companyElly's Everyday video on making wax wrapsDo 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

As well as recording two podcasts a month, Alison & Andrea also sit down together once a month to catch up on what's been happening in their own food worlds. These chats are recorded these chats especially for the patrons of the Ancestral Kitchen Podcast.As the podcasts this month are all about bringing you closer, what better than to share one of these intimate chats with you?! So coming up you've got them both at the kitchen table, tea in hand, sharing, laughing and learning together.In this episode you'll hear:Alison's process for wet-rendering fat including the pros and cons of this method.Andrea's take on the the diaries of Nella Last and the food gems she found in her WW1&2 writings.A hilarious discussion on the many ways to cook eggs, including Alison's UK-based expertise on soft boiled eggs and soldiers.About the book Alison considers the best read on traditional English food.Andrea quiz Alison on the technicalities of the English cup of tea!* * * * * * * * * * * * * * * * * * * * * * * * * *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 Last foods and new patrons!11.45 Rendering fat using the wet method."If you want a very clear, very pure, very odour-free fat, try it this way"21:18 Fat storage - room temperature or fridge?25:00 Nella Last's WW1&2 diaries"I want to shout loudly to all the mothers and tell them how important they are!"31:30 Restriction enhancing creativity"I wish we could bring back the offal recipes"40:20 Andrea quizzes Alison on the word 'tea' as used in England48:45 Food in England by Dorothy Hartley49:30 Cooking eggs - boiling, 'coddling', poaching, scrambling/rumbling, omlettes"She uses 'rumbled' instead of scrambled. I think I might start using that word!"* * * * * * * * * * * * * * * * * * * * * * * * * *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: Dyana @honeyandchameleonXimena @thefunctionalforceTiffany is hereThe Literary LifeNella Last's diaries"Sparks of light" quoteBBC Food Chain podcastHistory of Food podcastPodcast episode with Charlie in the vanFood in EnglandLexy is hereHannah is hereDo 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

“’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