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…
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…
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…
Thank you to podcast patron, and tasting expert, Lizzy, for gifting us her time and expertise for this episode. You’ll learn so much! Lizzy’s tasting worksheet can be downloaded from the treasure trove here: https://ancestralkitchenpodcast.com/2024/01/tasting-training-worksheet-ktc-31/ Apologies for the intermittent background noise in this episode – hopefully it won’t distract you from this fascinating interview.
Thanks for your support! Today we cover the three questions below plus talk about coming off Instagram. Kelsey’s question: During busy seasons, pregnancy sickness, newborns, moving properties, busy work schedule, etc, what tips do you have for still cooking ancestral food? Megan’s question: It’s possible this has been covered somewhere and I’ve not seen it…
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…