Kitchen Table Chats #33 – Exploring Flavour Combos, New Books, Veganism to Butchery

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…

Kitchen Table Chats #32 – Red Light, Home Pig Butchery, Sausage Combos, Supporting Yourself During Illness

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…

Kitchen Table Chats #31 – Tasting Training with Lizzy Filoramo

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.

Kitchen Table Chats #30 – Cooking During Busy Times/with Babies, ‘Natural’ Sugars, Pig Butchery & Coming Off Instagram

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…

Kitchen Table Chats #29 – Do You Eat Veg, Yogurt v. Kefir, Oat Cookies & Harvest Traditions in Wales

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…

Kitchen Table Chats #28 – Chicken Butchering, Grain Growing & Grain Mills

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…

Kitchen Table Chats #27 – Pastry, Liver Capsules & All About Wales

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…

Kitchen Table Chats #26 – Alison in England, Phytate, Kefir Grains, The Good & Bad of Dairying and Living in a Bubble

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…

Kitchen Table Chats #25 – Chicken Tractor, Puffed Cereals, Diana Rodgers & Inclusive Change

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…

Kitchen Table Chats #24 – Protein from Real Food, Soaked Cream Biscuits, Transatlantic Linguistic Challenges!

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:…

Kitchen Table Chats #23 – Meals at the Ancestral Hearth – Our New Cookbook For You!!

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

Kitchen Table Chats #22 – Andrea’s Cow, GAPS, Protein – How Much?!

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…

Kitchen Table Chats #21 – Cooking a goose, buttermilk, Wales & The Prairies

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…

Kitchen Table Chats #20 – Lots Of Scottish Oats, Food ‘Fashion’ & Andrea’s Chicken House

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…

Kitchen Table Chat #18 – Podcasts, Barefoot Shoes & ‘Ancestralizing’ Loved Foods

Thank you patrons! Here’s our last Kitchen Table Chat of 2022 recorded a few weeks back, full of your questions. Here’s what we talk about: The podcasts we listen to Whether Andrea is making cheese with all of her lovely milk! Barefoot shoes and how to keep warm in them in winter Replacing previously loved…