Kitchen Table Chats & Patron Content

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….

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…

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…

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…

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…

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…

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…

What we cover: Blood draws/tests and ‘normal’ levels Asking ‘why’ before going ahead with medical procedures To brown a piece of meat before stewing or not? Alison’s slow-cooked beef brisket Making headspace to do stuff in the kitchen Andrea’s tortilla dough Paul Bunyan Freezing/refrigerating dough Andrea’s in-person canning class The new membership system is live!…

What we cover: Learn why Alison rolled a 12 foot metal circle through Stroud Garlic naan bread Instant Pot beef brisket stew Karen’s question: I’m confused about soaking/sprouting/fermenting grains…help! Rebecca’s question: How do you determine the ‘right’ proportion of protein/carb/fat on your plate? Laura’s question: Can you recommend an alternative treatment for UTIs? Laura’s question:…

What we cover: What we ate – making runsas and baking with mixed ancient grains Alison’s instant pot lunch! Resting after eating – how it feels in the body Andrea shared a passage from Why Literature Still Matters by Jason M Baxter regarding treating ourselves as machines; the usage of cars and moving faster Alison…

What we cover: Cooking Liver Nourishing Traditions read along happening this year (you can hear more on the KTC live from February) Alison’s anti anti-nutrient hummus Do you eat everything on your plate? Do you under-serve and go back for more? Over-eating in humans v. animals Brianna’s question: How do you handle nay-sayers? How do…

What we cover in this episode: What we ate Surviving sickness as a group Creative labors and work discipline Liver pate Oat research and rye-wheat bread Wheat for thatching Passage read from How to Be a Tudor by Ruth Goodman Plan to Eat Eating during times of sickness Having a weekly breakfast menu Phone usage…

We had some problems with Andrea’s sound on this episode. please accept our apologies (and maybe call in spirits to help us overcome all these tech difficulties as soon as we can!). What we covered: Wood-burning stoves, the Aga and the Rayburn Alison’s slow-cooker blew up! Soup and 1826 oat scones Deep dive: Is the…

What we cover: Ray Peat and carrot salad Andrea’s most recent birth story: Kenton Salmonberries Cooking recipes as part of home education – using The Perfect Loaf and Beyond the North Wind Forthcoming Patreon Christmas hamper!

What we cover: Alison’s new farmers market! Apple 30% increase and migrating our community off of Patreon Guesting and patron’s podcast suggestions Historic hair care!

Topics What we ate: Andrea’s panic meal. Interview with Meredith coming up! Alison’s buckwheat journey – Hodmedods, millet in the UK, finding local ingredients for gluten-free sourdough, recipe forthcoming! Baby: 40 days of rest, training kids, Charlotte Mason quote: “The very essence of organization is to find out what you need not do, and what…

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…

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

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…