#50 – 20 Small Steps to an Ancestral Kitchen
Do you want to know how to transition your kitchen and your eating to ancestral methods? Maybe you’ve tried before or stopped and started multiple times? Perhaps you have the Nourishing Traditions cookbook, but feel so overwhelmed that you don’t know where to go next?
In this episode, we will make it easy for you! Listen in for our road map of twenty steps that will take you from a standard diet to a beautiful nourishing ancestral one; we’ll detail them all, tell you how we started and give you many resources to help your journey.
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Resources:
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Love it!
i grew up in post communist Lithuania where globalization, the industrial and capital progress had been delayed so many of these points that you talk about was not “the ancestral way”, but rather the reality. then in the late 90s the change has started accelerating and some things started changing. supermarkets started opening (rather than small shops where you had to ask a lady for every item you were buying) there were more cleaning products and exotic fruits or vegetables, and slowly people started abandoning their vegetable gardens and not keeping animals. before many many households (not farms!) had their chickens a cow and some pigs and I grew up watching them being slaughtered as it was a very normal thing.
nowadays mostly older (but not only) people have their vegetable gardens. iIn some parts its just like the woman talking about Slovakia described: some people who live in urban areas and don’t have access to a garden, have allotments outside of the town or city and go there after work and grow their vegetables.
me personally I live in Mexico now and the climate is completely different to the on in Lithuania, so my gardening knowledge is applicable in a very limited way, but I’m taming the local flora and have my “pot garden” mostly with medicinal herbs.
I ferment (hell, I have a small fermented product business), I stared buying raw milk, I have been making my own toothpaste for 6 years now, I don’t buy any chemicals apart from the dish washing liquid (I haven’t found a natural substitute yet, but im working on it!), I recently started making bone broth for my dog, but now I sneak it in all the stuff I cook. I haven’t had much luck with “clean” meats yet, but a small veggie/meat shop gives me chicken skins for free so I render my own chicken fat and now use it for everything, even desserts. Im really bad at sourdough bread but I often make sourdough pancakes, tortillas or even something similar to crumpets (that was a delightful discovery as I used to love them when I lived in the UK).
we also often exchange our products with the other small local artesanal producers, and that very fulfilling, even though sometimes they’re not exactly what I agree with (like a chimichurri made with canola oil. but since I’ve eliminated oils from my cooking, I don’t mind the little dose of it).
I could list many more things and talk for hours with you both, cos everything resonates so much. I often imagine myself there with you on the podcast, cos I feel like I could add sooo many things. Especially because I live in a different climate then both of you, and that affects so many things. Like there are no locally grown grains, they simply don’t grow in this climate. however there are many varieties of corn, but what a battle it is to find it clean. anyway, who knows maybe one day I will get to talk to you personally and share my experience and insights and in the mean time, thanks so much for the rich podcast!
What a wonderful note, thank you! We’re glad you’re resonating with the podcast and wish you lots of luck and fun with your adventures in Mexico!