Encore: What Fermented Drinks Can I Make?
Today we’re bringing you an episode of the podcast that originally went out in 2023. It’s one of our favourites, all about fermented drinks
#136 – Ancestral Habits and Lifestyle Outside of the Kitchen: what we do and why it matters
If we understand the importance of eating nose to tail, preparing bone broth and fermenting our grains, we understand that these ancestral principles for preparing food help our body to benefit more from the food we are eating and to avoid some of the damaging effects of industrial foods.
#135 – 800 Egg Recipes! Interview with Too Many Eggs author Mimi Smith-Dvorak
Eggs seem the simplest of foods, right? Why would someone write a book with over 800 egg recipes? We both have this book: “Too Many Eggs”, and it has blown our minds with its plethora of recipes, practical tips and fascinating history.
#134 – Freezer Meals: Ancestral Foods for busy days, post-partum, and make-ahead food prepping
Whether it’s anticipating busy days between work and school, heavy project days writing or working in the garden or canning, postpartum or surgery recovery period – there are many reasons why having a stocked freezer supplied with ready to go meals and ingredients is an enormous benefit to living an ancestral, locavore style life.
Kitchen Table Chats #56 – Is My Ferment Working? Plus New Kitchen Tools for us Both!
What we cover: Question from Abigail: When fermenting, sometimes there are bubbles that build up in the jar (I use the fermenting lids that let out the pressure) and sometimes there are no bubbles and it looks like nothing is happening. How can you tell its working? How do you know its done? Why does it seem…
#133 – Home Milling Q & A
We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&A. This episode is packed with information.
#132 – A Week of Ancestral Meals: what we really ate
What was the last thing you ate? This is the question we always begin our podcast episodes with. The reason is because we always want to know what the other is fixing and cooking! What’s going on in your kitchen these days? What’s fresh and good? One of our earliest episodes recounts everything in our refrigerators at the moment!
Kitchen Table Chats #55 – Vitamin D, Millet & The Thyroid, ADD suggestions
What we cover: risotto and rooster soup podcast gift announcements and our new supporter level do we supplement vitamin D? millet as a goitrogen, does it affect your thyroid? if we could time travel, where would we go? ADHD, what does Andrea do to help? doing less Resources: Chris Kresser article Why Do I Still Have Thyroid Symptoms? When My Lab Tests Are Normal, by Datis Kharrazian Our new sustainable merchandise * * * * * * * * * * * * * * * * * * * * * * * * * * Transcript: Andrea: Hello, Alison, and good afternoon. Alison: Hello, and good morning. Yes, it feels like we’re…
#131 – Behind the Scenes (The Parts You Don’t Hear!)
Ancestral Kitchen Podcast is five years old! A birthday that, when we started this adventure in late 2020, we could never have imagined. In this episode we will finally take you inside the podcast.
How to Access Supporter Benefits!
It came to our attention that not everyone knows how to access all their benefits. This post is here to help! It’ll run down all the benefits and explain (or remind you) how to access them! For all supporters: The Discord forum If you aren’t yet a member of our Discord forum, we’d love to…
#130 – Are We Ancestral Enough Yet? A Conversation with Jaycie of Hazy River Homestead & Ranch
How do you know if you are ancestral enough, and what really qualifies as “doing the thing”? Is there somebody out there with a list of ancestral things you need to be doing so you can “count” as being truly ancestral, or is it just a moving, non-linear line we are constantly progressing along with our intention and heart oriented the right way?
Kitchen Table Chats #54 – Alison’s at Nicole’s in Italy: So much cooking and lots of talk!
Alison went to visit Nicole, long-time podcast supporter, at her home in Italy. The day before saying goodbye they got to record this chat! Listen in to hear: Why Alison loves Nicole’s kitchen Living ancestral, realistically. Why Nicole was scared to have Alison in her house! How compromise in what we’re doing is the key to staying whole All the wonderful things they’ve cooked together: Gluten-free bagels from The Art of Gluten-Free Bread by Aran Goyoaga (here in the US, here in the UK) and more gluten-free breads; offal sausages, lumpy tums;…
#129 – The Science Behind Properly Prepared Beans (and how to do it at home!)
Beans, Beans, the magical fruit, the more you eat, the more you absorb valuable minerals and proteins, improve your cardiovascular function and the health of your arterial walls as well as cholesterol and fat absorption, boost your digestion and gut bacteria health, and enjoy an array of bright and colorful foods – but what about that other, turbulent side benefit?
#128 – Unprocessed Foods: The Ancestral Pantry
What foods will you find in an ancestral pantry in a modern world kitchen? Today we will share some of the foods we store in our pantries to keep our regional, from-scratch meals on the table on a daily basis, as well as talk about modern tools that help us to turn some inexpensive, bulk raw products into value-added products.
Kitchen Table Chats #53 – What if I don’t feel better on ancestral? Plus supermarkets, broth in the IP & fermenting mushrooms
In this episode we covered four supporter questions (listed below), plus: Alison’s lunch (cooked by Gabriel) Andrea’s recent sheep butchering Supermarkets, bird apps, the machine and convenience The intimacy of food Eliminating foods & how long understanding and healing can take Questions: Brianna: I was wondering what both you guys’s opinions on the Manager special meats from grocery stores? (The sale meats, the stuff that if not sold that day gets tossed). Is someone (maybe me…. looks innocent) who buys these meats contributing to the machine? Are they in a way giving…
#127 – How to Render Fat at Home (with Q&A)
Fat is one of the cornerstones of ancestral eating. But getting hold of good saturated fat is not easy and can be eye-wateringly expensive. Making it at home, as Andrea and I do, you can cut your costs incredibly and also feel sure of the provenance and processing. This episode will talk you through everything you need to know about rendering fat.
#126 – Living Like a Human with Tara Couture of Slowdown Farmstead
When Alison and I were starting this podcast, she asked who was on my dream list of people to talk to. I said Tara Couture of Slowdown Farmstead and today that is what happened. In an incredibly long and appropriately slow morning we sat down together to talk for the first time and it was like visiting with an old friend I had waited a very long time to see again.
Kitchen Table Chats #52 – Ideal Kitchens, Are Potatoes Safe & Cheese on Pizza
What we talked about: Alison’s risotto Simple oat muffins Oat Flour Recipe Domestic Revolution by Ruth Goodman Against the Machine by Paul Kingsnorth Questions: What is your ideal cooking element? So wood, coal, gas (which type), electric? Not ideal for your current situation but just ideal if you got to build your custom dream kitchen….
#125 – Just Right: The Story of Porridge (& The Best Ways To Cook It)
Humans have been eating porridge (of which the American oatmeal is just one example) for, as you’ll hear, at least 32,000 years (that places it comfortably in the ‘paleo diet’ era!) Listen in to hear us cover just some of the history of this word and the comforting dish associated with it, as well as taking a tour of the many, many ways it is made throughout the world.
#124 – Five Family Meals Around Five Dollars Each: budget-friendly, ancestral peasant food
Everybody always wants to know – is a nourishing diet an elitist, privileged ideal, inaccessible to people without a huge budget, and only for the super wealthy? In this episode we are going to share five complete meals. Each meal serves a family of five, and each complete meal can be made for about $5USD (£3.71GBP).