Kitchen Table Chats #29 – Do You Eat Veg, Yogurt v. Kefir, Oat Cookies & Harvest Traditions in Wales

Thank you for your support! Here’s what we cover in the podcast: Citrus fruit and kiwis Steak and kidney pie Long-matured oat cookies Patron question from Nicole: Vegetables: how we include them in our life and diet Patron question from Lily: Kefir v. Yogurt, what is the difference? Alison reads about hay harvest traditions from…

#69 – Fake Food v. Small Farms

Before we read the books that our guest today, Chris Smaje, wrote, we knew we didn’t want a world where fake food, food manufactured in factories was what we ate as a society. We didn’t believe that protein made in stainless steel vats could give our minds, bodies, souls and communities what they need to survive and thrive. But what we didn’t know, is that manufactured protein, fake food or precision fermentation, however you want to term it, literally will not work.

#68 – Naturally Fermented Dairy in the Home with Robyn Jackson

If you’re bringing raw milk into your home, whether it is through a herd share, shopping from a local raw dairy or co-op, or you have a cow on the back pasture, it is inevitable that we start wanting to value-add that milk; both adding nutritional value to it by culturing it in our homes, and adding monetary value by making raw milk into what would be higher priced items from the store. In this episode Robyn who is the creator over at Cheese From Scratch on Instagram is here to teach us about creating your own cheese starter on the counter at home, and producing naturally fermented cheese in your own kitchen.

Kitchen Table Chats #28 – Chicken Butchering, Grain Growing & Grain Mills

Welcome to the new patrons since the last recording: Elizabeth annual Heather Leo Parsonage Farmer Nicole Melissa Emily Marie Murdoch What we cover: Andrea’s chickens eating their own eggs Using chicken eggs as calcium supplement The forthcoming spelt sourdough cookbook Different types of cocoa Andrea’s chicken butchering Smaltz Growing your own grains Alison’s purchase of…

#67 – 50 Ways to Save Money on an Ancestral Diet – Part 2

“I just can’t afford to eat ancestrally” is something that we hear all the time. And we get that, the mainstream, shop-bought side of ancestral eating can sometimes be eye-wateringly expensive. Notwithstanding that we’ve both been eating this way on a very tight budget for over a decade each. We’re going to show you that it is possible!

#66 – 50 Ways to Save Money on an Ancestral Diet – Part 1

In a post-industrial world where globally imported subsidized factory food is perceived as the cheaper or only option for a budget, these are questions most of us have had at some point. In this episode Alison and I want to make the case that not only are there ways to eat an ancestral diet and save money, but you can actually save money BY eating an ancestral diet.

Kitchen Table Chats #27 – Pastry, Liver Capsules & All About Wales

Welcome to the new patrons since the last recording: Kelsey Beck Erin Keith Groom Katie Deslippe Francine Topics: Bedtime stories Alison’s sourdough spelt pastry Using technology Liver and liver capsules Collagen powder Andrea’s ‘Working Bee’ appearrance on Pioneering Today Alison’s Welsh trip and Mrs Beeton book Oven temperatures Alison’s finding of the Domestic Life in…

#65 – Our Birthing Stories

Just like the Ancestral Diet is so different from the standard American diet, so the ways our ancestors birthed bears very little relation to how modern industrialised communities bring the next generation into the world. In this intimate episode, originally recorded for patrons of the podcast, Andrea and I share our birthing stories.

#64 – Better Broths & Healing Tonics

Better Broths and Healing Tonics is a book that blew us away when we found it earlier this year. It is so thorough, so accessible and so creative – sharing many ways to make broths, and make them easy, plus incredible healing recipes for broth tonics, infusions, blends and meals. In this episode, Andrea interviews half of the pair that created the book, Jill Sheppard Davenport.

A Working Bee Menu – free ebook download

Click here to download Andrea was recently a guest on Melissa K Norris’ podcast and created a mini ebook for the episode! Listen to episode # 400 of Pioneering Today, all about working bees and group work projects, and download the menu of some of Andrea’s favorite meals to make ahead for those busy day!

#61 – Being ‘Part of the Herd’ on a Small Scale Organic Dairy Farm

Rebecca Holden looks after a large organic dairy herd in Wales in the United Kingdom and makes raw, cheddar-style cheese from their milk. What made us want to bring Rebecca to you is an article she wrote for the farm’s blog which she called ‘Part of the Herd’ where she talks about the farm being an interconnected community and how she herself communicates with the cows and has become part of the herd.

Kitchen Table Chats #25 – Chicken Tractor, Puffed Cereals, Diana Rodgers & Inclusive Change

What we cover: Spelt pizza in a wood-fired oven Alison & Rob’s GAPS episode Alison’s beef and liver burgers Andrea’s friend’s spaghetti sauce Andrea’s chicken tractor (modelled on Joel Salatin’s plans) Alison’s research into how extruded/puffed cereals are made Scaling food production Diana Rodgers Working patterns and how they impact the future of food Inclusive…

#60 – What Fermented Drinks Can I Make?

Today’s episode is dedicated to covering the wide world of fermented drinks – all accessible to you, makeable in your own kitchen, right now. We talk about over 20 different fermented drinks, including scoby ferments, whey ferments, grain ferments, wild ferments and we tell you how you can incorporate these super-health-giving, delicious foods into your life.

Bonus: So Much More Than Scottish Porridge…The Culinary History of British Oats

We have a special bonus for today! Alison reads the article she recently had published in the Weston A. Price journal Wise Traditions: So Much More Than Porridge: The Rich Culinary History of British Oats Recipe for Traditional Scottish Oatcakes here Recipe for Naturally-Fermented Staffordshire Oatcakes here If you’d like to have a go at…

#59 – Alison & Rob’s Personal Experience with GAPS

Have you ever thought the GAPS protocol might be for you? Are you considering trying it, or you’ve just heard about it and wonder how it fits into a healing journey? Are you struggling to bring grains into your diet without digestive issues, or wondering what you can do to replenish a gut system damaged by antibiotics? This is the episode for you.

Kitchen Table Chats #24 – Protein from Real Food, Soaked Cream Biscuits, Transatlantic Linguistic Challenges!

Here’s what we cover: Agretti Liver & collagen supplementation Eira’s question: Aside from collagen powder, how do you get enough protein? How did our ancestors get enough protein? How industrialization was beneficial (yes, beneficial!) Andrea’s Soaked Cream Biscuits The names of British v. American baked goods! Welcome to the new patrons since the last recording:…

#58 – Ancestral Cooking for Schools & Retreats with Hilary Boynton

Hilary Boynton is the creator of the School of Lunch, a week long academy held a few times a year that teaches attendees from around the world how to put together incredible nourishing ancestral traditional food programs that they can use in whatever application they need – in running a school lunch program which is what Hilary does in California, in a business, for retreats or wellness spaces, at home or wherever they wish to implement a meal program. In this episode I got to sit down with Hilary and ask her to give me a peek into what happens at their academy.