Kitchen Table Chats #47 – Throdkin, Baking in the Instant Pot, and Who Inspires Us!

What we talked about: Throdkin Chicken Curry Souper Cubes (again!) Ancestral Ale Episode mentioned: Celebrating the Ancestral Food of Wales Episode mentioned: Baking Pans with Elly from Elly’s Everyday Episode mentioned: What Have We Done to Beer!? Alison’s notorious blog post Question: Gift overwhelm – how to handle excessive gifts for children? Question: Baking bread…

#115 – Four of Our Favorite Easy, Ancestral Meals

When life is overwhelming or busy, or I don’t know what to cook – What are a few simple meals I can have in my back pocket? As a person new to ancestral cooking, how do I know if my easy meal is ancestral or not? Can I still use my old cookbooks? In this episode, we will share four favorite easy, go-to meals that our families love. You will see how each of these meals evolve with the seasons for us, and we will share some of our best tips for making your favorite dishes ancestral.

Kitchen Table Chats #46 – FODMAP, Gluten-Free, and Your Questions!

What we talked about: Meatballs from Practical Paleo Everyday by Diane Sanfilippo FODMAPS, gluten-free eating and leftovers Modern Homesteading Conference The expense of grocery stores, the importance of overlapping systems Question: Natural beauty and skin care – what do we use? Question: UHT milk and yoghurt – does using it defeat the purpose? Question: Aluminum…

#114 – Nourishing Traditions Read-Along, Eating Everything on Your Plate & Handling Nay-Sayers

Today we are sharing with you an episode that launched on the private podcast feed in March, and we answered a number of interesting questions from listeners including a very sticky one we frequently have been asked, and had to deal with in very personal ways before – what to do when people are critical or downright rude to you about the ways you choose to eat, or make snide remarks about ancestral or non-industrial foods.

#113 – Coffee: Sourcing, Roasting & Brewing in a Mindful Ancestral Kitchen

In this episode, return guest Rob, Alison’s husband, shares with us some of the history and processing of coffee. Types of coffee plants even before the roasting process, sourcing and of course, favorite brewing methods. Top up your cup of bean juice and maybe add a little raw cream, and let’s get rolling.

#112 – Find More Time in the Kitchen (& Do More When You’re There!)

Hands down the question we receive the most is: How do you have enough time to cook this way? Children, work, families, friends, community commitments, earning money, doing life’s admin. It all adds up, and before we realise the time we need and want in the kitchen has just disappeared. If you have ever thought, I just don’t have enough time to do this, the next 90 minutes will help you.

#111 – Prep and Pack Travel Meals: How to Vacation Like a Peasant

Traveling and vacation is so much fun until you get the bill for all the meals you ate out, and you get a tummy ache for all those weird ingredients your body just didn’t like. If you have allergies and food sensitivities it’s even more difficult, finding somewhere safe to eat is just about impossible. We have both found that when we travel we just do better if we bring a lot of our own food with us. In this episode we are going to talk about our best tips for preparing, what kinds of food we bring, how to pack tools and what tools to bring, how to keep food cold on the trip, and just some of the things we have learned traveling over the years – traveling with kids, and with food and with special diet considerations.

Kitchen Table Chats #45 – Do we Brown? Plus Simple Tortillas, Our New System, AI and Crazy Storage Unit Talk!

What we cover: Blood draws/tests and ‘normal’ levels Asking ‘why’ before going ahead with medical procedures To brown a piece of meat before stewing or not? Alison’s slow-cooked beef brisket Making headspace to do stuff in the kitchen Andrea’s tortilla dough Paul Bunyan Freezing/refrigerating dough Andrea’s in-person canning class The new membership system is live!…

#110 – Baking Pans With Elly from Elly’s Everyday

What pan should I use to bake my bread? Metal, ceramic, glass, dutch oven…there are so many out there. What are the differences? What about non-stick? What temperatures can I use for each one? How can I stop my dough from sticking? How can I work out how much dough my pan will take? And what about pizza? How can I make the best one at home?

#109 – Meagan Francis Spills the Tea: History, Sourcing, and Brewing a Good Cup

In this episode I got to sit down with Meagan Francis, a supporter and friend of Ancestral Kitchen and veteran podcaster herself. She is the host of The Kettle with Meagan Francis, which is a lovely podcast, and author of “The Last Parenting Book You’ll Ever Read” which just came out this spring. Meagan also owns a tea and variety shop and in this episode she shared with me some surprising and interesting tidbits on the history of tea and how it was introduced to Western civilization, some of the finer points of sourcing and brewing, where some of our familiar tea traditions came from and what High Tea really means.

Kitchen Table Chats #44 – Soaking/Sprouting, Proportions of Protein/Carb/Fat Plus UTIs

What we cover: Learn why Alison rolled a 12 foot metal circle through Stroud Garlic naan bread Instant Pot beef brisket stew Karen’s question: I’m confused about soaking/sprouting/fermenting grains…help! Rebecca’s question: How do you determine the ‘right’ proportion of protein/carb/fat on your plate? Laura’s question: Can you recommend an alternative treatment for UTIs? Laura’s question:…

#107 – Easy Dairy Products to Make at Home

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?

Kitchen Table Chats #43 – Nebraska Runzas, Mechanization of Humans, Big News!

What we cover: What we ate – making runsas and baking with mixed ancient grains Alison’s instant pot lunch! Resting after eating – how it feels in the body Andrea shared a passage from Why Literature Still Matters by Jason M Baxter regarding treating ourselves as machines; the usage of cars and moving faster Alison…