Ancestral Kitchen

"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

Raising a large family is the work of a lifetime and the more support you have, the more fulfilling and smooth it'll be. Listen into today's episode to hear Andrea share what she's learnt through growing up in a large family and now creating her own farm-centered family. We cover budget, space, land, support networks, kitchen organisation and much more.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 $9 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!"There is no part of life that is disconnected from the table"Here's what we cover:0:00-24:00 - What we last ate; ancestral movement; making radical shifts; knives for butchering; using all of a pig."The voices that you allow into your life matter a lot"24:00-33:00 - Andrea's large family and her role in it; the life-cycle learning that happens in large families; giving over tasks to children; Andrea's home-schooling experiences"The more you can eliminate processed foods and do the processing yourself, the more money you'll save"33:00 onwards - Andrea's rings of influence in a family: territory; voices; home; kitchen and heart"You must be willing to train your children early. When a child asks to help, never say no! It's so hard to do..."Sure! Grab a chair! Come sprinkle flour all over the floor!"Resources Mentioned:The Ancestral Kitchen ChallengeAlison's Sowans courseKatie BowmanChewing The Fat by Karima Moyer-NocchiMeet Alison episodeKTC means Kitchen Table Chats; it's the regular, intimate podcast that is available to patrons of the podcastAlison's Boza courseAndrea's Charlotte Mason Commonplace on InstagramA Cabin Full of Food by Marie BeausoleilHomesteading Family on You TubeChef Aran on IGBall Blue Book (new editions come out every few years! I collect the vintage copies for amazing tidbits of information, albeit also some questionable safety practices, ha! - Andrea)Ball Complete Book of Home Preserving - LOTS of recipes, variations and chartsLexy Suave on IG - she shares a lot of tips and ideas for cooking for a large family, prepping school meals, encouragement for mothers, and ancestral eating in generalAndrea's Additional Resources Not MentionedHere are a few more resources you will enjoy!For the Children's Sake - it's one thing to say "never say no to children in the kitchen," but without a foundation of understanding and belief behind that it's hard to follow through! This book encapsulates the beliefs that drive our parenting and education.Radical Homemakers, Long Way on a Little an other titles by Shannon Hayes - Make the meat and the meat dollars stretch and stick to ethical, BETTER tasting meats while you do it! Shannon also encourages a generational family view with multiple generations farming the same area of land.Home Joys Blog - this blog was a mainstay when I was just starting out homemaking and learning self-reliance skills. Everything from fluency in prepping mixes and canning, gardening and breadmaking and other skills came to me in blog form long before I accumulated any books on the subject!RuthAnn Zimmerman on Instagram - incredible family wisdom, motherhood wisdom and encouragement, self-reliance skills and tips, and delicious recipesThe Perfect Scoop - if you are cooking for a big family, I'm just sayin that custard and ice cream needs to become fluent and frequent! (Especially if you have a cow and chickens!!) This book includes mix-ins and cones and sauces. It isn't necessarily ancestral.The Nourishing Traditions Cookbook for Children - if you are bringing children into the kitchen, this can be a fun and beautiful book for everyone to learn out of.The Nourishing Traditions Cookbook - a resource for learning! The skills and techniques in this book can be applied to any food you want to prepare!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

How do you eat ancestrally on a budget? What about burnout and decision fatigue? Alison and Andrea sit down with Christine and Corey from the Modern Ancestral Mamas Podcast with a stack of your questions, and all share resources and ideas to tackle each one! This will definitely go down in the books as one of our favorite episodes ever, as the four of us seriously enjoyed talking together and working through these issues as a group.Be sure to check out Part One of this conversation over at the Modern Ancestral Mamas Podcast - "Relationships + Ancestral Food + How to Do It All"!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 $9 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!Here's what we talk about:00:31 Introducing the episode08:46 Welcome!09:05 Question 1: How to avoid burnout15:06 Question 2: Are organic bones absolutely necessary for bone broth? What if we can't find them?22:17 Question 3: How do you manage all the ferments? How do you even make water kefir!?29:29 Question 4: What are some meal train ideas for a new mom, for family members who want to help out after baby is born?38:45 Gary's advice for when a family has a new baby!39:12 Question 5: How has diet affected your little one's sleep?47:29 Question 6: Tips for a mama on a budget - and when the budget is tight, what do you prioritize?1:00:19 Question 7: Tell us your favorite resources for eating ancestrally - either podcasts or books!Resources MentionedCorey Dunn on InstagramChristine Muldoon on InstagramModern Ancestral Mamas PodcastM.A.M. Interview with Alison and AndreaWhen Andrea says "this book" in the introduction, she was referring to Nourishing Traditions by Sally Fallon MorellCorey's Blog Post: What to Bring to a New MomThe Nourishing Traditions Book of Baby & Child CareEat Like a Human by Dr. Bill SchindlerReal Food for Pregnancy by Lily NicholsNourished Beginnings by Renee KohleyWise Traditions PodcastChristine's Real Food + Real Family CourseOdd Bits: How to Cook the Rest of the Animal by Jennifer McLaganOffally Good Cooking on InstagramWild Fermentation by Sandor Ellix KatzNourishing Traditions Cookbook for Children by Suzanne GrossA Cabin Full of Food by Marie BeausoleilRadical Homemakers by Shannon HayesIf 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

"Stock will bring you so many more benefits than muscle meat on its own and for about a tenth of the price"Take the left-over bones from an animal, combine them with water and some gentle heat and then wait. You'll be gifted with one of the most revered food stuffs worldwide: Stock. It's nourishing, comforting, tasty and the base of so much good food.Listen in to hear us wax lyrical over this simple food, then talk about how we make it, the different types and how we use it in our kitchens. 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 $9 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!The run down:2:10 What Andrea ate for breakfast and then what Alison ate for lunch18:20 Talking about stock - a quote22:22 Stock's historical clout24:00 Why stocks are so popular26:00 Health benefits of stock"Stock is the best sports recovery and protein drink out there"30:50 Why Andrea makes stock32:20 Why Alison makes stock34:55 Difference between bone broth and meat stock38:30 The practicalities39:20 How we cook it - equipment and routines"Add in some herbs when you warm it up for an extra boost"42:40 Add-ins to the pot and roasting the bones46:52 The smell of stock cooking49:40 Pork stock"Cooking grains in stock is great!"50:52 Fish stock53:14 Heads and feet!54:16 To skim or not?54:52 Skinning chicken feet56:05 Industrial stock1:03:35 How we use stock in our kitchens and lives"You can use stock with sourdough discard to make gravy"1:06:12 Gravy and how Andrea makes hers1:10:55 Freezing stock"Hot chocolate broth? I'm going to go and make one!"Resources MentionedThe Ancestral Kitchen ChallengeChef Aran GoldsteinThe Fermentation SchoolNourishing Traditions, the bookNourishing Broth, the bookJo Whitton's Quirky Cooking podcast episode on stockChewing The Fat, the bookBBC program archiveBBC Food Program on stockAlison's recipe for Sourdough Discard SoupKobo Fermentary, on InstagramAndrea's post on freezing in jars Katy Bowman's workIf 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

I have hope because I feel that enough of us know that there is a way out. - HildaHilda Labrada Gore is one of the most well-known voices in the ancestral health space. As the presenter of the hugely popular Wise Traditions podcast, she has spoken with health, agriculture and wellness leaders from all corners of the globe! Today, instead, she gets to take the guest seat and be the subject of a podcast interview! Alison and Andrea each brought their questions and asked her about what she has learned from hosting over 350 interviews in seven years, what she loves to prepare in her own kitchen, podcasting gaffes and more.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 $9 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 detailsResources MentionedHealth is our body's default setting. - HildaWeston A. Price FoundationFind your WAPF chapter!Sally Fallon MorellHilda's WebsiteHilda's InstagramWise Traditions ConferenceWise Traditions PodcastYou Heal You: The Tommy John PodcastThe Nourishing Traditions BookThere's No Such Thing As Bad Weather by Linda Åkeson McGurkThe Junk Light Episode on Wise TraditionsWhiffletree Farm in VirginiaWendell BerryJoel SalatinThe Big Fat Surprise websiteThe Big Fat Surprise bookThe Big Fat Surprise Interview on Wise Traditions The Kefir Episode on Wise TraditionsIf 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

"Once you've had really good pizza, it's hard to go back!"You might hear our tummies growling in the background because today we talked about one of our mutual favorite subjects - pizza!! Alison shares some surprising facts about the history of pizza in Italy, and both Andrea and Alison discuss favorite ways of preparing dough and topping the pizza. There are infinite variations on this theme and they are all right - we don't judge what you want to put on your pizza, even if it's pineapple (but maybe a little if it's Nutella). Share your pizza pictures online and tag us on Instagram so we can drool over them and copy your brilliant ideas in our own kitchens!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 $9 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!Here's what we talk about:2:00 New patron and a cool review!3:50 Ancestral Kitchen Challenge update7:30 What Andrea ate for breakfast10:05 What Alison ate for supper14:00 Pizza!14:45 Defining pizza17:48 History of pizza"Pizza was a street food in Naples" 20:30 How a Neapolitan street food became a global phenomenon"Pizza as we know it was not eaten nationally in Italy until the 70s and 80s"25:15 Italian food and regionality26:36 Flatbreads"Flatbreads are core to humanity"27:46 US styles of pizza30:30 Bad pizza!32:00 How Alison makes her spelt pizza dough33:27 How Alison shapes her pizza dough35:05 How Andrea makes her pizza dough"Pizza is a great way to get our kids involved in the kitchen"40:30 How we manage transferral from bench to oven46:00 Toppings50:35 How to avoid a soggy Margherita pizza51:01 Making tomato sauce55:21 Lardo on pizza56:09 Don't set your oven on fire like Alison did!1:00:00 Pizza temperatures/ovens"My first oven in Italy had a integral pizza stone!"1:01:42 It doesn't have to be perfect!1:03:32 Pizza screens1:04:47 Meatza1:06:52 The problem with Nutella"This makes me want to make pizza!!"Resources MentionedSee, you all knew pizza was popularized in NaplesRebecca at A Humble PlaceNourishing Traditions for Kids as a Handicraft2022 Ancestral Kitchen ChallengeChewing the Fat book (also see The Eternal Table, by the same author!)Chewing the Fat book reviewThe Art of Eating Well: An Italian Cookbook by Pellegrino ArtusiTaste & the TV Chef: How Storytelling Can Save the Planet by Gilly SmithElly's EverydayJo Whitton: Quirky KitchenGola PodcastGola Podcast Episode: Nutella NightmaresSourdough Wholegrain Spelt Pizza Recipe on Alison's WebsiteIf 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

Slovak food is comfort food. It’s not light, it’s not summery, but in the winter – it’s peasant food. Food that sticks to your bones and gives you a lot of energy to work in the fields. It’s simple; there’s a limited repertoire of spices. A lot of them involve just very ordinary ingredients. – NaomiGet your marjoram and paprika ready, because the long-anticipated pig butchery interview is here! In this episode, Alison sits down with Naomi, a Canadian-born photographer and home cook who has lived in, immersed in and documented Slovakia for the past 17 years. Naomi shares about the experience of traditional Slovakian pig butchery including unique recipes, the secret to non-liver-tasting-paté (!!!) and more. To indulge in Naomi's incredible food photography and to find the recipes she mentions, check out the links in Resources!Soup is a staple here. Traditionally, they had it every day for lunch. NaomiLove 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 $9 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!Going and living in a place is really the only way you get to learn that every place has it's bonuses, but also every place has its frustrations as well. Alison Time StampsYou don’t actually need a lot of fancy equipment – a table, lots of knives, big things for mixing in. Naomi01:17 What Naomi Ate13:18 What Alison Ate17:11 Introducing Naomi17:25 How Alison met Naomi18:43 Growing up in Canada22:06 Life in Slovakia23:50 Food in Slovakia and how it has changed29:00 Do you miss Canada?31:18 Let’s talk about Slovakian pig butchering!34:04 The season for pig butcheringA fair amount of fruit schnapps is also consumed during this process, it’s an integral part of it! Naomi36:25 Starting the pig butchering39:40 The cutting41:45 Lunch on butchering day41:59 The organs: creating a traditional sausage44:40 The underchin!I absolutely heartily recommend having a go at those lard biscuit things! Alison46:38 The lard and pagac (cracklin biscuits)It’s a great winter food – it’s really full of energy and will keep you full for a long time. Naomi53:25 The pig’s blood: black pudding and blood sausages55:30 The taste of bloodThis is something that doesn’t keep very well and it doesn’t freeze very well; so, they put it into bowls and share it with the neighbors. Naomi, sharing about black pudding47:35 Headcheese01:00:20 Nightfall01:01:40 Dinner01:02:50 The muscle meat01:03:30 The secret to non-liver-tasting pate01:04:30 Canned meat01:04:44 The skin01:07:00 Naomi’s favorite dish from the butchering01:09:05 Cleaning up01:10:41 Memories and looking to the future01:21:00 If we want to make these recipes … where do we look?01:22:25 An eBook on traditional Slovakian soups01:22:55 A version of strapacki on the blog01:25:30 Naomi’s favorite blog posts [under Slovakia or Recipes]01:28:00 Naomi’s blog & InstagramResources MentionedPretty much the toenails, and if we haven’t cleaned out the intestines then those too, get thrown away. NaomiNaomi on InstagramAnyone who gets excited by traditional recipes and beautiful photography, will want to have a look at your site. AlisonPotatoes, Bacon and Sauerkraut: Traditional Slovakian Dumplings (Strapačky)If someone wants to start eating sauerkraut and it’s too strong for them, it’s a really good way to work into it. Naomi, talking about Katie Bowman, movement specialistNaomi’s Blog, Almost BananasA Slovak Pig Butchering Part IRice and Offal Sausages: Slovak JaterničkyMäkké Oškvarkové Pagáče: soft lard crackling biscuitsBest Beef Liver Pâté ... "This beef liver pâté recipe is delicious, thanks to an unexpected spice that magically does away with the liver taste. Even beef liver, which has a stronger taste, can be enjoyed by liver haters."How to Cook Brains: Slovak MozgyOffal Recipes on Naomi's BlogIf 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

"The Ancestral Kitchen Challenge is here to spark your creative fire!" AndreaWe are excited to announce the Ancestral Kitchen Challenge! This challenge is designed to spark excitement and creativity in your kitchen and hopefully push you in a few areas to try something new or revisit something long forgotten. You can adjust every challenge to suit your unique kitchen, family and region!In this episode Andrea and Alison discuss the 22 different challenge topics that are covered during the year, what sparked them and some different ways they could be imagined.Download the challenge PDFWe hope you will share your challenge results with us! Tag the podcast, email Alison@ancestralkitchen.com or use the hashtag #ancestralkitchenchallenge !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 $9 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!Time Stamps1:51 What is The Ancestral Kitchen Challenge?6:00 Make it your own!6:30 Where to find the .pdf7:00 #1 fermented drink8.59 #2 book from the podcast10:01 #3 bread11:55 #4 kitchen scraps13:13 #5 kitchen tool15:16 #6 spice16:18 #7 recipe exchange17:38 #8 an elder24:54 #9 broth25:45 #10 recipe gift16:56 #11 ferment28:18 #12 dish known to locals31:40 #13 offal37:37 #14 fat40:49 #15 herbs45:03 #16 preserve something46:17 #17 a previously-avoided recipe48:46 #18 a meal entirely from your region53:48 #19 go screen-free1:01:55 #20 new cookbook1:02:11 #21 make something from the podcast1:02:41 #22 a meal from your genetic ancestors1:04:54 How to share your challenges!1:06:04 A page for your notes and the pdfResources MentionedThe Literary Life Podcast (inspiration for this challenge!)www.ancestralkitchen.com/challengeSpices mentioned: Sumac, CassiaChewing the Fat by Karima Moyer-Nocchiwww.ancestralkitchen.comwww.farmandhearth.comRenewing America's Food Traditions bookRenewing America's Food Traditions (RAFT) AllianceAlison's sourdough porridge videosAlison slow-cooked beef heart recipeAran's video instructions for teff pancakes are available on our Patreon feedNaomi (Almost Bananas)Resource for Offal: Naomi has an entire section of recipes for offal!Naomi's Soft Lard Cracklin Biscuits (Mäkké Oškvarkové Pagáče)Mayonnaise Recipe (use turkey fat instead of bacon fat)Stephanie at ThistleBeeTeaFire Cider EpisodeFire Cider or Master Tonic Recipe on my old embarrassing blogFire Cider book on AzureQuitting Supermarkets episodeSix Books We Love episodeOur Favorite Kitchen Tools episodeWhy I Gave Away My iPhone episodeThreeRiversHomestead and the ThreeRiversChallenge (this is different than the one Andrea mentioned on the podcast)ThreeRiversHomestead ALSO hosts the challenge Andrea mentioned, the EveryBitCountsChallengeIf 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