Ancestral Kitchen

"Last year we served 26,000 meals to kids and that's not including snacks...next year 44,000 meals."Today we talk with an amazing woman. Hilary Boynton is not only a mother feeding 6 kids, she's not only the author of the GAPS cookbook Heal Your Gut, but as you just heard she's a powerhouse who went into her kid's school and when offered the keys to the kitchen, said yes and transformed the menu serving them nutrient dense foods like organ meats, raw butter and kefir, bone broth and beet kvass.Listen in to hear:How, as a mum, she took over her children's school food, transforming what was served into real, nutrient dense food.The differences she's witnessed to the children, the parents and the school community.How she's taken what she's learnt and is teaching others to be lunch leaders globally.How she's stayed sane through all of this; mothering 6 children whilst also working from 5am to feed a school.Hilary has vision, enthusiasm and such a go-do-it attitude yet she's also incredibly practical, forgiving and loving. You won't fail to be inspired.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more here!* * * * * * * * * * * * * * * * * * * * * * * * * * The Run Down:"If you start them early and they eat this way through 12th grade there is no way you're not changing the trajectory of their health"0:00 How Hilary regularly does breakfast9:00 Feeding her own children14:20 How Hilary got involved with food at her children's school and how she transformed it"I reached out to everyone who could help me"22:40 The differences Hilary has seen28:30 How Hilary's sharing this by training lunch leaders"It's not just a cooking class, it's a life changer!"32:00 Hilary's move to Austin, Texas35:20 Community-building"80-90% of our food costs go back into our local food system"40:30 Hilary's dream45:50 Top-down/bottom-up system change51:00 How do we want to live?1:03:30 How Hilary looks after herself personally* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to 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* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Hilary has gifted us two recipes from her book The Heal Your Gut cookbook to share with our patrons! Patrons can log on to our Treasure Trove to download the recipes. If you'd like to become a patron, get extra goodies and support the podcast, click here."I've been through 0-18 and every stage is different"Wise Traditions PodcastHilary's book: The Heal Your Gut Cookbook in our store in a wonderful US online bookshopHilary's book: The Heal Your Gut Cookbook in our store in a wonderful UK online bookstoreSchool of Lunch Training AcademyHilary on InstagramAran Goldstein"There is no more precious resource than our children!"Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more 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 to 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* * * * * * * * * * * * * * * * * * * * * * * * * * 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? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created 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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more 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 to 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* * * * * * * * * * * * * * * * * * * * * * * * * * 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? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created 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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more 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 to 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* * * * * * * * * * * * * * * * * * * * * * * * * * 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? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created 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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more 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 to 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* * * * * * * * * * * * * * * * * * * * * * * * * * “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? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created 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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more 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 to 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* * * * * * * * * * * * * * * * * * * * * * * * * * 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? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created 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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more 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 to 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* * * * * * * * * * * * * * * * * * * * * * * * * * 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? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created 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 to 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* * * * * * * * * * * * * * * * * * * * * * * * * * Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created 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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more 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 to 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* * * * * * * * * * * * * * * * * * * * * * * * * * 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? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created 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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more 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 to 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* * * * * * * * * * * * * * * * * * * * * * * * * * "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? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay