As well as recording two podcasts a month, Alison & Andrea also sit down together once a month to catch up on what's been happening in their own food worlds. These chats are recorded these chats especially for the patrons of the Ancestral Kitchen Podcast.

As the podcasts this month are all about bringing you closer, what better than to share one of these intimate chats with you?! So coming up you've got them both at the kitchen table, tea in hand, sharing, laughing and learning together.

In this episode you'll hear:

• Alison's process for wet-rendering fat including the pros and cons of this method.
• Andrea's take on the the diaries of Nella Last and the food gems she found in her WW1&2 writings.
• A hilarious discussion on the many ways to cook eggs, including Alison's UK-based expertise on soft boiled eggs and soldiers.
• About the book Alison considers the best read on traditional English food.
• Andrea quiz Alison on the technicalities of the English cup of tea!

* * * * * * * * * * * * * * * * * * * * * * * * * *

Get more news from Alison & Andrea by signing up to their newsletter here.

For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!

Get our three podcast cookbooks:

Meals at the Ancestral Hearth

Spelt Sourdough Every Day

The Pastured Pork Cookbook

Get all three of our cookbooks!

Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Sowans oat fermentation course

Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Get 10% off UK Bokashi supplies.

Visit our (non-Amazon!) bookshop for our favourite cookbooks: US link here and UK link here.

* * * * * * * * * * * * * * * * * * * * * * * * * *

Our podcast is supported by a community of ancestral cooks around the world!

Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content, and a Discord discussion grou

Find out more here!

* * * * * * * * * * * * * * * * * * * * * * * * * *

The Run Down:

0:00 Last foods and new patrons!

11.45 Rendering fat using the wet method.

"If you want a very clear, very pure, very odour-free fat, try it this way"

21:18 Fat storage - room temperature or fridge?

25:00 Nella Last's WW1&2 diaries

"I want to shout loudly to all the mothers and tell them how important they are!"

31:30 Restriction enhancing creativity

"I wish we could bring back the offal recipes"

40:20 Andrea quizzes Alison on the word 'tea' as used in England

48:45 Food in England by Dorothy Hartley

49:30 Cooking eggs - boiling, 'coddling', poaching, scrambling/rumbling, omlettes

"She uses 'rumbled' instead of scrambled. I think I might start using that word!"

* * * * * * * * * * * * * * * * * * * * * * * * * *

5* reviews on Apple Podcasts, mean the world to us! Here's how to leave one:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', give us 5*s and then tell us why you love listening

* * * * * * * * * * * * * * * * * * * * * * * * * *

Resources:

Dyana @honeyandchameleon

Ximena @thefunctionalforce

Tiffany is here

The Literary Life

Nella Last's diaries

"Sparks of light" quote

BBC Food Chain podcast

History of Food podcast

Podcast episode with Charlie in the van

Food in England

Lexy is here

Hannah is here

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.

Thank you for listening - we'd love to connect more:

The podcast has a website here!

Stay in touch with Alison via her newsletter at Ancestral Kitchen

The podcast is on You Tube here

The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay