Encore: The 5 Cheapest (& Yet the Most Expensive) Foods
Many of the questions Alison and I receive on a constant basis relate to topics that we covered in early foundational episodes of the podcast, so we decided to bring a few of those archive episodes to the front and highlight them for new listeners to enjoy. This episode is one of our very earliest – it’s only our fourth episode on the podcast; and we were covering five of the most expensive foods to buy that are ironically some of the cheapest foods you can make.
In this episode, we cover bone broth; sourdough bread; kombucha and water kefir; kefir and yoghurt; and sauerkraut. We compare the price of purchasing high quality versions of these foods compared to making them at home, and some of our resources for each of them. This is an excellent episode with a lot of really good show notes, so be sure to check the show notes for all of our many, many, many resources on all of these topics!
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What We Cover:
- How can one afford eating ancestrally and seasonally on a tight budget?
- Some very expensive store-bought foods are quite economical when made at home!
- Bone broth
- Sourdough bread
- Kombucha and Water Kefir (Tibicos)
- Kefir and Yoghurt
- Sauerkraut
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Resources:
Meals at the Ancestral Hearth by Alison Kay and Andrea Huehnerhoff – this includes Alison’s detailed water kefir (tibicos) instructions and recipe, Andrea’s kimchi recipe, various sourdoughs and more, all simple foundational foods we make weekly.
Spelt Sourdough Every Day by Alison Kay – covers Alison’s core spelt sourdoughs as well as special recipes like cakes and pastry!
Andrea quoted from the Radical Homemakers book by Shannon Hayes
Frequently mentioned: The Art of Fermentation by Sandor Ellix Katz
Bone Broth Resources
Nourishing Traditions by Sally Fallon
Nourishing Broth by Sally Fallon Morell
Bone broth and bouillon cubes on Andrea’s blog
Sourdough Bread Resources
Artisan Breads Every Day by Peter Reinhart (with sourdough pizza crust recipe)
Traditional Cooking School sourdough posts
Kombucha Resources
Kombucha recipes on Andrea’s blog
Kombucha flavorings on Andrea’s blog
Fruit scrap vinegar on Andrea’s blog
Kombucha Revolution by Stephen Lee and Ken Koopman
and organic black tea Andrea uses
Cultures for Health kombucha scobys
Kefir & Yoghurt Resources
Wise Traditions podcast kefir episode
Alison’s DIY proofing box post
Beyond the North Wind by Darra Goldstein – the Russian cookbook Alison mentioned
In this episode we mentioned the Cultures for Health kefir grains, but more recently we have started sharing about the Yemoos grains instead. These grains are never dehydrated, and they are fed raw milk so you can put them straight into your raw milk at home. Based on much experimentation and experience of our own, as well as patron experiences and a conversation we had with Sandor Katz, we prefer never-dehydrated, raw-milk fed grains.
Sauerkraut & Kimchi Resources
Andrea’s sauerkraut class packet/recipe download
The Healthy Home Economist sauerkraut
Traditional Cooking School sauerkraut
Alison’s Instagram Post about Sauerkraut
Asian Pickles by Karen Solomon
Keeping Food Fresh by The Gardeners & Farmers of Terre Vivante (I found this book by following the footnotes in Nourishing Traditions)
Wild Fermentation by Sandor Ellix Katz
Bonus Resources
Long Way on a Little by Shannon Hayes
Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourette
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