#14 – What’s in Our Fridge? A Peek Into Our Kitchens!

Every time we talk, you’re an education for me. I know what you’re telling me is your normal is going to be really great information for me.” Andrea

Ever just want to have a nose inside somebody’s fridge? Well, we sure do, so today we got together and shared a list of EVERYTHING inside our refrigerators! It’s such a cool way to get an instant snapshot into a household’s diet and routine, seasonal adaptability and favorite rotations!

We would love to see a peek inside YOUR fridge as well – post a picture on Instagram and tag @AncestralKitchenPodcast!

That was an experiment… That didn’t go very well, but I’m still using it.” Alison

Time Stamps

Thank You Patrons! 00:58

Introducing Topic for Today 03:14

What did we eat today? 04:41

Fridge 9:55

Alison’s Fridge 10:50

Andrea’s Fridge 15:03

Miso 19:45

Rye Sourdough 23:46

Millet Sourdough 28:42

Beer Yeast on Grain 35:25

Breakfast Casseroles 37:57

Coffee – Cold Brew and Roasting 42:20

Milk Kefir 45:22

Tell Me How Gross This Is 48:11

Bread & Butter Pickles 49:22

Fermented Cod Liver Oil & Fermented Fish 51:50

I rather trust that the food that I’m eating gets me what I need, rather than going towards supplements.” Alison

Escabeche 56:51

Sowans 59:25

Applesauce & Apple Jelly 01:08:00

Haymaker’s Oat Water 01:09:30

Polenta 01:11:00

Processed Foods & Bioavailability of Nutrients 01:13:50

If I come back and ask you in a year, you’re probably going to have a lot of the same things on the list.” Andrea

It feels really right that I’m using all of the product and doing it in a way that’s tradition.” Alison

Raw Milk Creamer Recipe

Raw Milk Creamer from livesimply.me

1 cup whole milk

1 cup heavy cream

1/4 cup pure maple syrup

1-2 tsp pure vanilla extract

1. Pour the ingredients into a tall bowl. Using an immersion blender, blend the ingredients together for 20-30 seconds. It’s important to keep the blending time short since the cream will thicken the longer you blend (AKA: whipped cream!). If you don’t have an immersion blender, vigorously whisk the ingredients until combined.

2. Pour the coffee creamer into a storage bottle (like a mason jar). Store the creamer for up to 7 days, depending on the expiration date on your milk and cream. Gently shake the coffee creamer if separation occurs.

“Basically you’re adding nutritional properties to your food with the processes. And now it’s weird because the modern world food processing strips nutritional value out of food.” Andrea

Resources Mentioned

Alison’s art website

Wild Fermentation

How to create a sourdough starter

Tudor Monastery Farm blog post

Breakfast Casseroles 

Alison’s polenta and porridge videos

TPAD (Time Passage Awareness Disorder) coined by Dana K White

Cold Brew Coffee Insert for Mason Jar

Cold Brew Coffee Andrea’s Way

Grind 6 oz French roast organic coffee on “press” grind setting. Pour into half-gallon insert linked above. Pour 4 oz boiling water over, then slowly fill jar with room-temperature water. Let sit at room temp or in fridge 24 hours, remove insert and enjoy! It’s especially decadent in a glass of ice with the maple creamer poured over the top.

Elly’s Everyday Instagram


“The Beer Book” mentioned is Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Harrod Buhner

Alison’s Boza Course

Kitty Blomfield

Alison’s Sowans/Swats video course will be released at The Fermentation School later in the year.

Tara Couture of Slowdown Farmstead

Haymakers Oat Water: recipe is from Nourishing Traditions

Alison’s post on processed foods

Just the definition of processing food we have now is completely night and day from what processing food was in the past.” Alison

Thank you for listening – we’d love to continue the conversation!

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

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