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….
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.
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).
What we talked about: Alison’s love of nigella Andrea’s sausage casserole Is pork healthy? Do you need to soak it in ACV to kill parasites? How legit is the WAPF study on pork and blood? Yeast: What are all the different kinds used for in baking? Can we use yeast or is sourdough the only…
Sausages, bacon, crackling – good pork can be heavenly food. But both of us know that, sometimes, in the ancestral food world, pork is viewed as the poorer cousin to grass-fed beef or pastured chicken. That needn’t be the case and this episode will put real pork where it deserves to be – at the centre of our plates.
Why eat local? What if it isn’t easy? What if the things I want aren’t available? What’s the point? Alison and I have both considered these questions for ourselves and factored them into decisions that we’ve made about how we live our everyday lives.
In this episode, we answered these listener questions (and more…) From Hannah: I would love to hear how you both handle potlucks and other events where you are sharing food with others, and they’re sharing with you. I never want to hurt people’s feelings but I also don’t want my family regularly consuming things that…
Back in episode 117, we gave you 26 nuggets of ancestral wisdom. We’ve got more. Another 24 to be precise. And just because these are in this second episode doesn’t mean they are any less important! Over the next hour, on opposite sides of the Atlantic, with cups of tea in our hands we’ll be channelling our great-grandma wisdom and bringing you some ancestral truths relating to food, creativity, family, health, work and life.
Today I am so excited to introduce you to Grand Teton Ancient Grains! You can find this incredible family business online at www.ancientgrains.com and in this episode I got to sit down with Jade Koyl, the owner of this incredible family farm, and learn more about the way they feed the soil, their crop rotations, grain storage, and how their family uses grains in their everyday diet; as well as why they started growing them in the first place.
A special KTC answering your questions. It was recorded at Andrea’s place with four podcast listeners and ancestral mothers. What we talked about: Steps to cooking ancestrally (see Episode 50) What we ate over the weekend What to serve for Sunday lunch Favorite snacks for a long drive (see Episode 111) Camping food (see Episode…
In so many of our episodes over the last four years, we have explored how no food we eat is intrinsically ‘bad’. Instead, it’s what we as humans living in a rapidly globalising and industrialising world, have done to that food that causes problems. The topic of today’s episode, cacao, epitomises this.
In this episode we share some of our favorite treats including a range of baked, custardy, dairy-free, gluten-free, or egg-free treats to keep you going all winter and into the spring. And the question I know which is burning in all of our hearts, is chocolate part of an ancestral lifestyle, can it be part of an ancestral life? Find out in this episode.
What We Talked About: Andrea’s Camp-Outs Spelt and Chocolate at Lunch Briana’s Question: My Church wants to do an outreach for our community … it sounds like homesteading skills are something that would be part of this… Any ideas what things non-ancestral living people would like to learn? Either to save money, or if they…
In this episode you’ll hear 26 nuggets of wisdom. They are things we’ve learned, often the hard way, and things we have to remind ourselves of again and again as we step forward. Join us, and our community of listeners, as we share some truth.
Leftovers again? Oh good, I can’t wait! I love it when half the work is already done. In this episode we talked about leftovers as well as scraps and items that are often discarded in home kitchens. Let’s maximize those precious food dollars and make the meal stretch as far as possible!
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…
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.
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…
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.
Today, we’re bringing you an episode of the podcast that originally went out in 2022. It’s about fermenting, but fermenting with a twist – fermenting your kitchen waste to make microbe-rich compost that, as we know from personal experience, will transform the plants you grow.
