June Special Announcement

Before we read the books that our guest today, Chris Smaje, wrote, we knew we didn’t want a world where fake food, food manufactured in factories was what we ate as a society. We didn’t believe that protein made in stainless steel vats could give our minds, bodies, souls and communities what they need to survive and thrive. But what we didn’t know, is that manufactured protein, fake food or precision fermentation, however you want to term it, literally will not work.

If you’re interested in whole grain sourdough baking (or soap-making) Elly is the one to know! She has two fantastic You Tube channels with wonderfully clear, non-nonsense recipes. Listen to us quiz her on all things sourdough *and* get a chat in about making your own soap too!

In this episode we will deal head-on with histamine and how it interacts with an ancestral diet. We’ll explain what histamine is and the problems it can cause. We’ll explore which staple ancestral foods are high in histamine and discuss alternatives that we can turn to if histamine is an issue for us.

There are so many supplements out there that, if we believe the advertising, we should be taking. It’s confusing and even when we have the funds to dip our toes in, it’s challenging to know where to start. Today’s guest, Ben Greenfield, knows a lot about supplements and ancestral living in general. My family has been learning from his work for over a decade. We first heard about the light toxicity of modern devices and the benefits of cold exposure from him.

“I just can’t afford to eat ancestrally” is something that we hear all the time. And we get that, the mainstream, shop-bought side of ancestral eating can sometimes be eye-wateringly expensive. Notwithstanding that we’ve both been eating this way on a very tight budget for over a decade each. We’re going to show you that it is possible!

It’s almost May, the month which the early medieval Anglo-Saxons called thrymilce, because according to the Venerable St Bede, “in that month cattle were milked three times a day.” We don’t know if you’re milking your cow three times a day, but ‘tis the season for lots of fresh and available milk. What to do with all that milk? – and if you don’t have a cow, what to do if you have access to raw milk and want to make staple value-added dairy products in your home, like cottage cheese, sour cream and yoghurt?