#84 – How to Get More (& Tastier!) Liver into Your Diet

In this episode I talk to Sir Patrick Holden, head of The Sustainable Food Trust and 50-year farmer and sustainable food activist. You’ll hear us talk about his latest research into how the UK could feed itself using fertiliser/pesticide-free sustainable agriculture (with no grain-fed animals!), the tools to take this global, and how this lifetime campaigner for sustainable animal-involved agriculture feels about lab meat, supermarkets, ground-up change and much more.

“The Ancestral Kitchen Challenge is here to spark your creative fire!” Andrea We 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…

Piper’s Farm was founded in 1989 by Peter Grieg and his wife, Henri. It’s just north of Exeter in Devon, Britain, and today it is run by their son Will and his partner, Abby, in a multi-generational partnership and succession achievement.

Did you know that most Italians didn’t know our modern-day pizza until the 1970s or later? Listen in to hear the surprising history of the most-loved of Italian food along with an in-depth discussion of the practicalities of making it at home – dough, toppings and baking.

We get a lot of questions about butchering chickens over here on the podcast, and those questions range from “I have a backyard flock and I would like to be able to cull a few hens and some roosters every year,” all the way up to, “We are planning to raise enough meat birds for ourselves and our neighbors and we need to know what tools we need to get started on that.” In this episode, I am going to do my best to get you comfortable with the idea of butchering a few hens on your kitchen counter, and reassure you that you have every tool you need, and it really is a simple and straightforward process – but there is a learning curve, and it is worth learning.

Every month, we record not only the episodes you listen to here on Ancestral Kitchen but also a special show for supporters of the podcast – that is, our patrons. The episode you’re about to hear is one of these patron-exclusive shows from earlier in the year. In it you’ll get a taste of the sort of things we cover – we regularly talk about what’s happening in our own lives, often sharing things we wouldn’t in the main episodes and we also, as you will hear, answer really juicy questions from our patrons.