In this episode we will deal head-on with histamine and how it interacts with an ancestral diet. We’ll explain what histamine is and the problems it can cause. We’ll explore which staple ancestral foods are high in histamine and discuss alternatives that we can turn to if histamine is an issue for us.
Every month, we record not only the episodes you listen to here on Ancestral Kitchen but also a special show for supporters of the podcast – that is, our patrons. The episode you’re about to hear is one of these patron-exclusive shows from earlier in the year. In it you’ll get a taste of the sort of things we cover – we regularly talk about what’s happening in our own lives, often sharing things we wouldn’t in the main episodes and we also, as you will hear, answer really juicy questions from our patrons.
If you asked both Andrea and I who’s inspired us the most we’d both put our guest today, Sandor Katz, right up there in our top couple of names. We’ve read his books, underlining phrase after phrase, we’ve taken his advice; we’ve made his ferments, so many of his ferments. He’s inspired, educated, and hand-held us both through our food fermentation journeys.
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.
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!
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.
In this episode, we dive into the process of fermenting kitchen waste to make into compost and compost tea.
It’s finding a balance, making sure you’re feeding your creativity in the things that inspire you, and trying to make the things that you’re not so hot on as quick and easy as possible… We live in a society that is very time-poor, and it is easy to lose that time and not have the time…
In this episode, we give a snapshot of what’s bubbling in our kitchens right now. From medicinal vegetable ferments to historic fizzy Turkish drinks, come listen and share in our creations.
What if eating real food didn’t have to be prohibitively expensive? The most nutritious, real, nourishing foods have traditionally been the cheapest and simplest – conversely, the expensive, rich meals of the wealthy were often laborious productions involving sweets and refined foods.
