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…
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.
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…
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.
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:…
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.
In this episode, Alison talks to Carwyn Graves, author of Welsh Food Stories, a beautiful chronicle of the ancestral food of Wales. They talk about food born from landscape, sustainability, women as the holders of ancestral heritage, fermentation, bread and much much more…
Here’s what we cover: Assisi, and how it’s actually pronounced! Alison’s spent grain bread Andrea’s farm help, Chloe Meals at the Ancestral Hearth – our new cookbook and gift to you 🙂 Hear the highs and lows of our process, why we’re super-proud and all about the recipes! Link for you to buy the book: http://farmandhearth.com/shop
You asked for it, and we did it. We finally did it! Alison and I have written our first Ancestral Kitchen Podcast cookbook, called Meals at the Ancestral Hearth. It’s available now at farmandhearth.com/shop.
Making the Weston A Price principles accessible, simple, and approachable for everybody is what Anita is so good at. Anita is a wife and mother living in Colorado, USA, serving up delicious, nourishing meals every day. She has mastered the ancestral food principles, and she can teach you how to roast a whole chicken and make the gravy in just a few sentences!
What we cover: Liver The arrival of Andrea’s cow, Elsie (and the story behind her) Industrialisation and how it began earlier than we sometimes think Cow-breeding and cow selection Rebecca’s question on GAPS Perimenopause Protein – how much should we be eating? Really? That much?! Our cookbook is coming to you soon! Resources: Harriet Gendall’s…
Did you know that women have been the predominant brewers of beer throughout history….up to just 400 years ago? How about that up till that same time period beer tasted completely different to the beer we are used to now? Join us in this episode to hear the real story of beer, how we messed it up and why Alison is passionate about bringing beer back where it belongs – the kitchen!
Have you wondered if raw milk is truly safe? Why did we start pasteurizing it in the first place? Have our ancestors always drunk milk? What is the fermentation all about, and is it really necessary? In this episode, we will share some of what we have learned about raw milk over the past ten years.
Thanks for your support!! Andrea and I range through a lot of topics as usual, including: The American Prairies, weather and weather sensitivities Andrea’s pork supper Alison’s oat sausages Flavio’s dogs, pests and hunting Discord and welcome to Marianne, Sara and Katie Nick’s question: Cooking a whole goose The book Welsh Food Stories by Carwyn…
Imagine buying bare land in Alaska and building your own farm from the ground up. Imagine raising cows and chickens there and growing virtually all your own food. Imagine doing this whilst also being a mum to three youngsters (two of whom are baby twins) and having a partner who works a job away from home. Today, Andrea talks to Amanda Callahan, the lady who is doing just that.
“How do I use different ancient grains in making sourdough bread?” “How do they behave differently from wheat?” “How do I freeze and store dough or finished bread?” “And why do all those loaves on Instagram look like THAT, and mine looks like THIS?” All these questions and many more crop up when we discuss sourdough bread.
Thank you patrons! Here’s what we talk about in our 20th Kitchen Table Chat: Books v movies Steamed oat puddings Making sausages with carb and offal Putting mushroom mix in coffee Cacao Alison talks about the book ‘The Scot’s Kitchen’ Oats and Alison’s latest adventures in avena nuda and traditional Scottish oats How fashion has…
Do you want to know how to transition your kitchen and your eating to ancestral methods? Maybe you’ve tried before or stopped and started multiple times? Perhaps you have the Nourishing Traditions cookbook, but feel so overwhelmed that you don’t know where to go next? In this episode, we will make it easy for you!
Naomi Huzovicova is a passionate and talented ancestral cook, a food story discoverer and an amazing photographer. She has lived and cooked up Slovakian food culture for 17 years and we’re grateful to her for sharing so much of its uniqueness with us. In this episode we open up the rich world that is Slovakian food.
We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that’ll inform, enlighten and, frankly, change the way you eat.
