#86 – Let’s Capture & Preserve Your Ancestral Stories

ByAlison

In this episode Andrea and I will put out a call for you to send us your own ancestral stories and we’ll also celebrate people who have collected and treasured this knowledge by sharing four beautiful, evocative pieces of food wisdom hand-picked by some of our favourite authors. Be prepared to be amazed, enlightened, inspired and enthused, as we are, to go out and do all you can to rebuild our individual food stories using the wisdom of our ancestors as the guiding star.

#85 – Ancestral Cooking When You’re Busy, Sick, Pregnant or Moving

ByAlison

What about cooking and eating ancestrally when you’re in times of turmoil, or busy chaotic times – like having a new baby, or when people are sick, or when you’re moving across countries! In this episode Alison and I are going to talk about all of these things because we are going through all of them. We will share some of our strategies and plans for using up food stores before a move, or preparing food in advance when there’s a baby coming, and how we’re going to keep our systems running despite all of the disruptions going on in normal life.

Kitchen Table Chats #36 – ‘Snot’ in Ferments, Alison’s Ale Recipe & How to Convince Others to Eat Well

ByAlison

There will be no KTC in July or August. Andrea and I will be back with you here in September. There will, however, be a KTC live get together in July and August so please come join us there (see the patreon feed for the dates and details of how to access). Today’s chat covers: Alison’s…

#84 – How to Get More (& Tastier!) Liver into Your Diet

ByAlison

This episode is for liver lovers and liver haters! We talk about why liver is so important, how often to eat liver, where to start with sourcing, preparing and cooking liver, what types of liver we eat and how we eat it, how to eat liver without realising you’re eating liver, how to get children to eat liver, what to do if you just can’t eat liver and we share our favourite and our patrons favourite liver recipes.

#83 – Meal Planning and Ancestral Food Rhythms with Rebecca Zipp

ByAlison

Rebecca is a good friend and a good influence. She is the creator behind A Humble Place, with a website and an Instagram both by that name, where I first found her when I was looking for Charlotte Mason art studies, and I got many of her beautiful sets. In this episode, though, she is teaching me about her meal planning strategies.

Kitchen Table Chats #35 – Alison’s Moving Countries & Andrea’s Having a Baby!

ByAlison

We dedicate most of this episode to the big changes coming up in our lives: Alison’s move to the UK Andrea’s due to have a baby and we also talk about: How we’ve worked to continue the podcast through this summer Alison’s low histamine chicken soup Andrea’s sausage casserole Eggs in porridge Freezing eggs

#81 – Millet: How to Use this Sustainable, Gluten & Lectin-Free Grain

ByAlison

Do you cook with millet? I do and I love this ancient grain for the fact that it is super sustainable, very economical and, being gluten and lectin free, really easy to digest. In this episode we dive in to the ancestral grain millet. We will talk about what it is, why you’d want to include it in your diet, how to cook it and I then I will go on to share in detail my seven favourite ways to use millet – we regularly consume millet all of these ways in our home.

Kitchen Table Chats #34 – All About Garlic with Master Grower Megan Greenaway

ByAlison

We welcome patron Megan Greenway of Orie’s Farm Fresh to a Kitchen Table Chat to talk about her area of expertise – Garlic! We quiz Megan, answering all of the patron questions, covering: garlic varieties when and how to plant mulch and pest control harvesting and how best to store garlic preserving garlic, including fermenting…

#80 – Feeding Babies & Children Nutrient-Dense Food with Christine Muldoon

ByAlison

Feeding babies and children a nutrient-dense ancestral diet is something that many moms have questions about. Whether the questions are “how do I start my child off on the right foot” or “I have older kids and we are just coming to this ancestral diet now – help, how do I transition them to this good food!” – these are things that we think about. Here to help us today is Christine Muldoon, from The Modern Ancestral Mamas Podcast.

#79 – Butchering Poultry

ByAlison

We get a lot of questions about butchering chickens over here on the podcast, and those questions range from “I have a backyard flock and I would like to be able to cull a few hens and some roosters every year,” all the way up to, “We are planning to raise enough meat birds for ourselves and our neighbors and we need to know what tools we need to get started on that.” In this episode, I am going to do my best to get you comfortable with the idea of butchering a few hens on your kitchen counter, and reassure you that you have every tool you need, and it really is a simple and straightforward process – but there is a learning curve, and it is worth learning.

My Journey from Vegan to Ethical Meat by Meredith Leigh

ByAlison

Click here to download Meredith Leigh’s offering to our patrons, her ebook, My Journey from Vegan to Ethical Meat. We talk about this in the March 2024 KTC podcast and you can aso hear Meredith in Ancestral Kitchen Podcast #77. This is a book full of truth, passion and things we resonate with! Please note…

Kitchen Table Chats #33 – Exploring Flavour Combos, New Books, Veganism to Butchery

ByAlison

In this episode Alison and Andrea discussed turmeric drinks, Alison’s fried liver method, visiting the mineral springs at Bath, and some delightful books: The Flavour Thesaurus, Lateral Cooking, and A Cabin Full of Food. Then they shared about Meredith Leigh’s generous ebook gift to you, our patrons! Check the Treasure Trove to download a copy…

#77 – Veganism, Conscious Slaughter, Safe Meat Fermentation & Nitrates with Meredith Leigh

ByAlison

Meredith Leigh is an ex-vegan now butcher, a butchery teacher, an author, a kitchen experimenter extraordinaire and meat fermenter, co-founder of The Fermentation School and a mum. She has so much to share and this is an intimate and engaging conversation. We cover some really important questions including conscious animal slaughter, Meredith’s transition from veganism to ethical meat, the safety worries around fermenting meat and the one we get so many questions about: nitrates in meat.

Kitchen Table Chats #32 – Red Light, Home Pig Butchery, Sausage Combos, Supporting Yourself During Illness

ByAlison

In this episode, we talked about red lights in winter, home pig butchery, butchery collaborations, and mixing spices for sausage combinations; we discussed Alison’s winter sickness, medicinal foods, looking after yourself during times of illness and more. Some of the illness topics we discussed were cream of chicken soup, sauteed onions & butter, “Is the…

#76 – Essential Oils in an Ancestral Kitchen

ByAlison

The world of essential oils is an ancient and ancestral one. From the Mesopotamian valley where the Sumerians, Akkadians and ancient Hebrew tribes were distilling, trading and using oils to the apothecaries and wisdom of the ancient Chinese; from the dusty tombs of Egyptian Pharaohs like Tutankhamun to the Silk Road and spice merchants guiding camels burdened with precious ointments, oils, resins and salves.