Kitchen Table Chats & Supporter Content

What We Talked About: Andrea actually ate breakfast Alison’s easy lunch Rob and Alison’s anniversary date and special meals Living as an artist The nature of art and income Staying true to your center Alison’s oat book update and news from the potential publisher YouTube Link mentioned * * * * * * * * * * * * * * * * * * * * * * * * * * Transcript: Andrea: Hello andrea hello allison did you know that i dreamed about you like half of last night. Alison: Oh did you was it. Andrea: Good did i did i do anything embarrassing or no you are helping me over you know messages and…

What we covered: Alison’s lunch and leftovers Andrea visiting a food desert How big is a bunch of tarragon…and why do recipe writers insist on being so vague? I am very new to being a supporter, but I would love to know about substitutions for different ingredients that seem pervasive. I am allergic to tomatoes, all citrus fruits, and mint. I feel like one…

What we cover: Question from Abigail: When fermenting, sometimes there are bubbles that build up in the jar (I use the fermenting lids that let out the pressure) and sometimes there are no bubbles and it looks like nothing is happening. How can you tell its working? How do you know its done? Why does it seem…

What we cover: risotto and rooster soup podcast gift announcements and our new supporter level do we supplement vitamin D? millet as a goitrogen, does it affect your thyroid? if we could time travel, where would we go? ADHD, what does Andrea do to help? doing less Resources: Chris Kresser article Why Do I Still Have Thyroid Symptoms? When My Lab Tests Are Normal, by Datis Kharrazian Our new sustainable merchandise * * * * * * * * * * * * * * * * * * * * * * * * * * Transcript: Andrea: Hello, Alison, and good afternoon. Alison: Hello, and good morning. Yes, it feels like we’re…

Alison went to visit Nicole, long-time podcast supporter, at her home in Italy. The day before saying goodbye they got to record this chat! Listen in to hear: Why Alison loves Nicole’s kitchen Living ancestral, realistically. Why Nicole was scared to have Alison in her house! How compromise in what we’re doing is the key to staying whole All the wonderful things they’ve cooked together: Gluten-free bagels from The Art of Gluten-Free Bread by Aran Goyoaga (here in the US, here in the UK) and more gluten-free breads; offal sausages, lumpy tums;…

In this episode we covered four supporter questions (listed below), plus: Alison’s lunch (cooked by Gabriel) Andrea’s recent sheep butchering Supermarkets, bird apps, the machine and convenience The intimacy of food Eliminating foods & how long understanding and healing can take Questions: Brianna: I was wondering what both you guys’s opinions on the Manager special meats from grocery stores? (The sale meats, the stuff that if not sold that day gets tossed). Is someone (maybe me…. looks innocent) who buys these meats contributing to the machine? Are they in a way giving…

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!