Years ago on Instagram I came across an amazing creator, generously sharing delicious and nourishing recipes. I fell in love with her recipes and they became staples in our kitchen to this day, and over time a friendship developed as we began to chat and then text back and forth.
The more time we spend around ancestral food, the more other ancestral practices begin to filter into our lives as well – our clothing may change, our lighting and screen time may evolve, and our skin, hair and general body care may change as well. Many ancestral methods of caring for the body involved simple food products that could be applied to skin or hair or even injuries.
What We Talked About: Andrea actually ate breakfast Alison’s easy lunch Rob and Alison’s anniversary date and special meals Living as an artist The nature of art and income Staying true to your center Alison’s oat book update and news from the potential publisher YouTube Link mentioned * * * * * * * * * * * * * * * * * * * * * * * * * * Transcript: Andrea: Hello andrea hello allison did you know that i dreamed about you like half of last night. Alison: Oh did you was it. Andrea: Good did i did i do anything embarrassing or no you are helping me over you know messages and…
Imagine if you could put yourself inside ancestral kitchens all over the world and watch a week’s worth of food. Real people cooking for their real families using real ingredients. That’s what we’re talking about today.
What does ethical and sustainable seafood look like, and how in the world do we even begin to find such a thing? In this episode Andrea sat down with Sam Pflaum, owner and operator of Ketchikan Sam’s up in Ketchikan, Alaska, USA. Sam’s family has been living and fishing in Ketchikan, Alaska for several generations, and he understands the nature of the fish and the nature of the fishing industry.
What we covered: Alison’s lunch and leftovers Andrea visiting a food desert How big is a bunch of tarragon…and why do recipe writers insist on being so vague? I am very new to being a supporter, but I would love to know about substitutions for different ingredients that seem pervasive. I am allergic to tomatoes, all citrus fruits, and mint. I feel like one…
Fermenting vegetables is a topic we all have questions on, whether we’re just starting with fermentation or we’ve been doing it for years. Today I welcome Holly Howe of makesauerkraut.com and we answer your real-life fermenting veg questions. Holly is amazing. I personally learned so much from the hour and a half I spent with her, and I know that wherever you are in your fermentation practise, you will too.
Every month we ask our supporters to send us their questions so we can tackle them on a special podcast called kitchen table chats, which is shared exclusively with our supporters as a special bonus and a thank you for keeping the podcast on the air for all our beloved listeners around the world.
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
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.
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.
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.
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…
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.
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!
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…
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.
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…
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?
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;…
