#138 – Fermenting Vegetables – Your Questions Answered (with Holly Howe of Make Sauerkraut)

ByAlison

Fermenting vegetables is a topic we all have questions on, whether we’re just starting with fermentation or we’ve been doing it for years. Today I welcome Holly Howe of makesauerkraut.com and we answer your real-life fermenting veg questions. Holly is amazing. I personally learned so much from the hour and a half I spent with her, and I know that wherever you are in your fermentation practise, you will too.

#137 – Your Questions: Handling Social Food Obligations, Children and Ancestral Foods, and more

ByAlison

Every month we ask our supporters to send us their questions so we can tackle them on a special podcast called kitchen table chats, which is shared exclusively with our supporters as a special bonus and a thank you for keeping the podcast on the air for all our beloved listeners around the world.

#136 – Ancestral Habits and Lifestyle Outside of the Kitchen: what we do and why it matters

ByAlison

If we understand the importance of eating nose to tail, preparing bone broth and fermenting our grains, we understand that these ancestral principles for preparing food help our body to benefit more from the food we are eating and to avoid some of the damaging effects of industrial foods.

#134 – Freezer Meals: Ancestral Foods for busy days, post-partum, and make-ahead food prepping

ByAlison

Whether it’s anticipating busy days between work and school, heavy project days writing or working in the garden or canning, postpartum or surgery recovery period – there are many reasons why having a stocked freezer supplied with ready to go meals and ingredients is an enormous benefit to living an ancestral, locavore style life.

#132 – A Week of Ancestral Meals: what we really ate

ByAlison

What was the last thing you ate? This is the question we always begin our podcast episodes with. The reason is because we always want to know what the other is fixing and cooking! What’s going on in your kitchen these days? What’s fresh and good? One of our earliest episodes recounts everything in our refrigerators at the moment!

#130 – Are We Ancestral Enough Yet? A Conversation with Jaycie of Hazy River Homestead & Ranch

ByAlison

How do you know if you are ancestral enough, and what really qualifies as “doing the thing”? Is there somebody out there with a list of ancestral things you need to be doing so you can “count” as being truly ancestral, or is it just a moving, non-linear line we are constantly progressing along with our intention and heart oriented the right way?

#129 – The Science Behind Properly Prepared Beans (and how to do it at home!)

ByAlison

Beans, Beans, the magical fruit, the more you eat, the more you absorb valuable minerals and proteins, improve your cardiovascular function and the health of your arterial walls as well as cholesterol and fat absorption, boost your digestion and gut bacteria health, and enjoy an array of bright and colorful foods – but what about that other, turbulent side benefit?

#127 – How to Render Fat at Home (with Q&A)

ByAlison

Fat is one of the cornerstones of ancestral eating. But getting hold of good saturated fat is not easy and can be eye-wateringly expensive. Making it at home, as Andrea and I do, you can cut your costs incredibly and also feel sure of the provenance and processing. This episode will talk you through everything you need to know about rendering fat.

#126 – Living Like a Human with Tara Couture of Slowdown Farmstead

ByAlison

When Alison and I were starting this podcast, she asked who was on my dream list of people to talk to. I said Tara Couture of Slowdown Farmstead and today that is what happened. In an incredibly long and appropriately slow morning we sat down together to talk for the first time and it was like visiting with an old friend I had waited a very long time to see again.

#125 – Just Right: The Story of Porridge (& The Best Ways To Cook It)

ByAlison

Humans have been eating porridge (of which the American oatmeal is just one example) for, as you’ll hear, at least 32,000 years (that places it comfortably in the ‘paleo diet’ era!) Listen in to hear us cover just some of the history of this word and the comforting dish associated with it, as well as taking a tour of the many, many ways it is made throughout the world.

#124 – Five Family Meals Around Five Dollars Each: budget-friendly, ancestral peasant food

ByAlison

Everybody always wants to know – is a nourishing diet an elitist, privileged ideal, inaccessible to people without a huge budget, and only for the super wealthy? In this episode we are going to share five complete meals. Each meal serves a family of five, and each complete meal can be made for about $5USD (£3.71GBP).

#123 – Celebrating Real Pork – History, Sourcing & A Mouth-Watering Recipe Book

ByAlison

Sausages, bacon, crackling – good pork can be heavenly food. But both of us know that, sometimes, in the ancestral food world, pork is viewed as the poorer cousin to grass-fed beef or pastured chicken. That needn’t be the case and this episode will put real pork where it deserves to be – at the centre of our plates.

#121 – 24 More Nuggets of Ancestral Wisdom!

ByAlison

Back in episode 117, we gave you 26 nuggets of ancestral wisdom. We’ve got more. Another 24 to be precise. And just because these are in this second episode doesn’t mean they are any less important! Over the next hour, on opposite sides of the Atlantic, with cups of tea in our hands we’ll be channelling our great-grandma wisdom and bringing you some ancestral truths relating to food, creativity, family, health, work and life.

#120 – Using Ancient Grains & Ethical Growing with Jade from Grand Teton Ancient Grains

ByAlison

Today I am so excited to introduce you to Grand Teton Ancient Grains! You can find this incredible family business online at www.ancientgrains.com and in this episode I got to sit down with Jade Koyl, the owner of this incredible family farm, and learn more about the way they feed the soil, their crop rotations, grain storage, and how their family uses grains in their everyday diet; as well as why they started growing them in the first place.