#57 – Celebrating the Ancestral Food of Wales
In this episode, Alison talks to Carwyn Graves, author of Welsh Food Stories, a beautiful chronicle of the ancestral food of Wales. They talk about food born from landscape, sustainability, women as the holders of ancestral heritage, fermentation, bread and much much more…
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Get our two podcast cookbooks:
Alison’s course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison’s Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
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Resources:
Get your copy of Welsh Food Stories:
Get the book in the UK via our bookstore
Get the book in the US at Barnes & Noble or here
Visit Carwyn’s website (and join his mailing list) here
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The podcast is mixed and the music is written and recorded by Alison’s husband, Rob. Find him here: Robert Michael Kay
Being both from Vermont and from ancestors who were Welsh I immediately went and bought Carwyn’s book. Enjoying it immensely so far!
Hi Christie! What a coincidence that you are from Vermont, that made me giggle. So happy you enjoyed the episode and are enjoying the book too. I absolutely loved both the information in it and Carwyn’s beautiful writing. Thanks for commenting 🙂