Kitchen Table Chats #26 – Alison in England, Phytate, Kefir Grains, The Good & Bad of Dairying and Living in a Bubble
These are the show notes for a podcast episode recorded especially for patrons of my main show (Ancestral Kitchen Podcast). These patrons pay a monthly subscription to be part of the podcast community and in return receive monthly exclusive recordings (like this private podcast) along with lots of extra resources. You can get access to the recording and see how the community works by visiting www.patreon.com/ancestralkitchenpodcast.
Thank you for your support and welcome to you if you are a new patron! This recording’s hot off the press, we hope you enjoy.
Here’s roughly what we cover:
- Flying, health and conscience
- Alison’s in England: her travelling food
- Boza in an ill-equipped kitchen
- Phytate in oats and rye and the importance of freshly-ground flour
- ‘Imperialist’ notion of our ancestors being backwards and how being on the ground teaches you everything
- Milk kefir grains, dehydrated v. fresh; water kefir grains and getting ones that grow!
- Andrea’s dairying 8 days a week
- Making the leap from commercial dairy to raw
- Milkmen documentary and Saying No to a Small Farm Future
- Living in a bubble and how to create change
- The forthcoming spelt cookbook
- Living a in a new space and how we learn from it
Resources:
Milk Men: The Life and Times of Dairy Farmers documentary – Let’s watch and discuss in a Discord thread!
The Book of Wilding: A Practical Guide to Rewilding Big and Small by Isabella Tree & Charlie Burrell
Will Harris’ interview with Joe Rogan where he talks about industrial farming transitioning to regenerative farming: Interview #1893 on the Joe Rogan Podcast
Will Harris is also writing a book which is available for pre-order now