#42 – How To Get (& Grind) The Best Flour For Bread

“Find a supplier of as locally sourced grains as possible…find a mill; a coop and support them!” If you’re a bread-maker, this episode’s for you. We welcome back the fabulous Elly from Elly’s Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour. During this episode you’ll hear…

#40 – 26,000 Nutrient-Dense Meals with Lunch Leader Hilary Boynton

“Last year we served 26,000 meals to kids and that’s not including snacks…next year 44,000 meals.” Today we talk with an amazing woman. Hilary Boynton is not only a mother feeding 6 kids, she’s not only the author of the GAPS cookbook Heal Your Gut, but as you just heard she’s a powerhouse who went…

#35 – The Easy Way

It’s finding a balance, making sure you’re feeding your creativity in the things that inspire you, and trying to make the things that you’re not so hot on as quick and easy as possible… We live in a society that is very time-poor, and it is easy to lose that time and not have the time…

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#34 – Our Favourite Nourishing Traditions Recipes

“We love this book so much!” The ancestral cook’s bible: Nourishing Traditions by Sally Fallon-Morell We love this book and we’ve cooked so much from it. In this episode you’ll hear which six recipes from the hundreds filling its pages are our absolute favourites. We’ll share why we love them, give you tips about the…

#29 – True Historical Italian Food with Karima Moyer Nocchi, Author of Chewing the Fat

Karima Moyer-Nocchi, speaker, historian, professoressa and author of Chewing the Fat and The Eternal Table, discusses with us the sometimes shocking differences between the myths of Italian traditional foods and the true history. She also shares her heart about the vital importance of capturing the oral narratives of our elders before the generation of memory keepers from a unique time have left us.

#26 – Bones & Water – The Magic of Stock

Take the left-over bones from an animal, combine them with water and some gentle heat and then wait. You’ll be gifted with one of the most revered food stuffs worldwide: Stock. It’s nourishing, comforting, tasty and the base of so much good food. Listen in to hear us wax lyrical over this simple food, then talk about how we make it, the different types and how we use it in our kitchens.

#24 – Pizza!

Did you know that most Italians didn’t know our modern-day pizza until the 1970s or later? Listen in to hear the surprising history of the most-loved of Italian food along with an in-depth discussion of the practicalities of making it at home – dough, toppings and baking.