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…
Welcome to the new patrons since the last recording: Elizabeth annual Heather Leo Parsonage Farmer Nicole Melissa Emily Marie Murdoch What we cover: Andrea’s chickens eating their own eggs Using chicken eggs as calcium supplement The forthcoming spelt sourdough cookbook Different types of cocoa Andrea’s chicken butchering Smaltz Growing your own grains Alison’s purchase of…
Welcome to the new patrons since the last recording: Kelsey Beck Erin Keith Groom Katie Deslippe Francine Topics: Bedtime stories Alison’s sourdough spelt pastry Using technology Liver and liver capsules Collagen powder Andrea’s ‘Working Bee’ appearrance on Pioneering Today Alison’s Welsh trip and Mrs Beeton book Oven temperatures Alison’s finding of the Domestic Life in…
Thank you for your support and welcome to you if you are a new patron! This recording’s hot off the press, we hope you enjoy. Here’s roughly what we cover: Flying, health and conscience Alison’s in England: her travelling food Boza in an ill-equipped kitchen Phytate in oats and rye and the importance of freshly-ground…
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…
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:…
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
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…
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…
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…
Thank you patrons for your continued support and best wishes from us both for 2023! In this episode we answer a question from Deb on the fat that tops stock and then turn our attention to Zahra’s request for us to share our birth stories. It’s a long one – we talk about our births,…
