By Alison Kay & Andrea Huehnerhoff
4.8
116116 ratings
The podcast currently has 99 episodes available.
The question we receive the most is how do you do it?
How do you cook 3 meals a day, 365 days a year for your families?
We thought it was about time we tackled this head on, and do it in a practical way. So in this episode you will hear two real-life examples of how we took one cooking session and let it guide the food we served and ate for a whole week.
If you’ve ever thought or felt that you don’t have enough time. If you’ve ever wondered how we come up with the goods at every meal-time. If you’ve opened the fridge and felt that sinking feeling, what today, this episode will help!
To get your copy of the printable PDF that accompanies this show and houses all the add-on recipes we talk about, visit https://patreon.com/ancestralkitchenpodcast and join at the companionship or above level.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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 a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
The Nourishing Traditions for Children Cookbook by Suzanne Gross and Sally Fallon Morell
Meals from the Ancestral Hearth by Alison Kay and Andrea Huehnerhoff
Become a Patron and download the ebook for this episode!
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What does "raw honey" really mean? How do you know if your honey is truly raw - is just the label enough? Are there different benefits to truly raw honey vs heated honey - even low heat temperature honey? And - how do you use truly raw honey? Does it ever go bad? How is it produced? Alison and I had so many questions all about honey and in this episode, Prenten, a beekeeper in Utah in the United States did an excellent job answering all of our questions - with some surprising answers.
Join our Patreon to support the podcast and check out the 40-minute Aftershow where Prenten and I went even deeper down some of the rabbit holes connected to beekeeping and raw honey. It was a wonderful visit, Alison and I both learned so much and we are excited to share this episode with you.
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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 a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Prenten’s Website including recipes!
The Honey Revolution by Ron Fessenden, MD, MPH
Young Living’s Lavender Farm
The Honey Prescription, Nathaniel Altman
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Every month, we record not only the episodes you listen to here on Ancestral Kitchen but also a special show for supporters of the podcast - that is, our patrons.
The episode you’re about to hear is one of these patron-exclusive shows from earlier in the year. In it you’ll get a taste of the sort of things we cover - we regularly talk about what’s happening in our own lives, often sharing things we wouldn’t in the main episodes and we also, as you will hear, answer really juicy questions from our patrons.
If you’d like to continue to listen to these episodes plus get access to a back-catalogue of nearly 40 more, along with so many more interesting and supportive goodies, check out our patreon community at https://patreon.com/ancestralkitchenpodcast
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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 a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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What we cover:
This podcast is more informal than our usual Ancestral Kitchen podcasts. This is because it was originally recorded for our community of Patreon supporters. We record one of these every month, here's what we talked about on this episode:
If you'd like to join our community, you can find the details at https://patreon.com/ancestralkitchenpodcast
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Alison's Russian Rye Kvass recipe
Making Medieval Ale in a Modern Kitchen
Alison's practical ale-making post
Video about leauconostoc overgrowth
Kristin Lavransdatter by Sigrid Undset, translated by Tina Nunnally, and all three parts of the trilogy combined in one book
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Many of the questions Alison and I receive on a constant basis relate to topics that we covered in early foundational episodes of the podcast, so we decided to bring a few of those archive episodes to the front and highlight them for new listeners to enjoy. This episode is one of our very earliest - it's only our fourth episode on the podcast; and we were covering five of the most expensive foods to buy that are ironically some of the cheapest foods you can make.
In this episode, we cover bone broth; sourdough bread; kombucha and water kefir; kefir and yoghurt; and sauerkraut. We compare the price of purchasing high quality versions of these foods compared to making them at home, and some of our resources for each of them. This is an excellent episode with a lot of really good show notes, so be sure to check the show notes for all of our many, many, many resources on all of these topics!
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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 a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What We Cover:
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Meals at the Ancestral Hearth by Alison Kay and Andrea Huehnerhoff - this includes Alison's detailed water kefir (tibicos) instructions and recipe, Andrea's kimchi recipe, various sourdoughs and more, all simple foundational foods we make weekly.
Spelt Sourdough Every Day by Alison Kay - covers Alison's core spelt sourdoughs as well as special recipes like cakes and pastry!
Andrea quoted from the Radical Homemakers book by Shannon Hayes
Frequently mentioned: The Art of Fermentation by Sandor Ellix Katz
Bone Broth Resources
Nourishing Traditions by Sally Fallon
Nourishing Broth by Sally Fallon Morell
Bone broth and bouillon cubes on Andrea’s blog
Sourdough Bread Resources
The Rye Baker
Alison’s Blog
The Fresh Loaf online forum
Artisan Breads Every Day by Peter Reinhart (with sourdough pizza crust recipe)
How to restart a sourdough
Traditional Cooking School sourdough posts
GAPS diet
Kombucha Resources
Kombucha recipes on Andrea’s blog
Kombucha flavorings on Andrea’s blog
Fruit scrap vinegar on Andrea’s blog
Kombucha Revolution by Stephen Lee and Ken Koopman
The Organic green tea
and organic black tea Andrea uses
Cultures for Health kombucha scobys
Kefir & Yoghurt Resources
Wise Traditions podcast kefir episode
Alison’s DIY proofing box post
Beyond the North Wind by Darra Goldstein – the Russian cookbook Alison mentioned
In this episode we mentioned the Cultures for Health kefir grains, but more recently we have started sharing about the Yemoos grains instead. These grains are never dehydrated, and they are fed raw milk so you can put them straight into your raw milk at home. Based on much experimentation and experience of our own, as well as patron experiences and a conversation we had with Sandor Katz, we prefer never-dehydrated, raw-milk fed grains.
Sauerkraut & Kimchi Resources
Andrea’s sauerkraut class packet/recipe download
The Healthy Home Economist sauerkraut
Traditional Cooking School sauerkraut
Alison’s Instagram Post about Sauerkraut
Asian Pickles by Karen Solomon
Keeping Food Fresh by The Gardeners & Farmers of Terre Vivante (I found this book by following the footnotes in Nourishing Traditions)
Wild Fermentation by Sandor Ellix Katz
Bonus Resources
Long Way on a Little by Shannon Hayes
Easy Beans by Jackie Freeman
Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourette
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Megan is a podcast listener, turned podcast patron, turned podcast admin! She is now working for the Ancestral Kitchen Podcast and it has been so wonderful having her helping Alison and I out. This is a very special episode that we recorded just for patrons of the podcast, and it went up on a private podcast feed where we have over 80+ episodes that are just special bonuses for patrons of the podcast who are helping support it and keep us on the air. Megan and her partner are garlic and lamb farmers; and we asked the patrons of the podcast for all their questions about garlic, and then Megan answered every single one. Everything ranging from varieties and planting methods, harvesting and storing, different uses for garlic as well as ways of cooking with garlic - all the way up to medicinal benefits and even talking about Megan's garlic festival! This is such a fun episode and I think you will enjoy getting to hear this intimate conversation from the private patron feed as a special summer bonus!
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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 a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Megan's site
Listeners of the podcast can use code ANCESTRAL to get 15% off their entire order at https://www.oriesfarmfresh.com
Kirsten Shockey's course Master Fermented Garlic (10% discount automatically applied when you click this link (and you'll be supporting the podcast))
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
So many of us come to ancestral foods because of our own or our family’s health. We’ve tried what the mainstream medical model has to offer and we’re done with it. We want to look for and work with alternatives.
And that journey can be a lonely and fraught one. The world doesn’t provide much support for taking this road less travelled and yet, when doing hard things and making tough decisions we sooo need support.
That’s why we wanted to bring this episode, taking your health in your own hands, to the podcast. To offer perspective, support and encouragement to you, wherever you are on your health journey.
In it, Alison talks with her husband Rob. Between them they’ve had 40 years attempting to manage their health outside the mainstream.
They cover what taking your health in your own hands means and why you’d want to do it. They share some examples of where they’ve done this in our their lives including fertility, digestion, sleep and eyesight. They share what you need to be aware of along the way, what helps, how food plays into the journey, how to know when to call in help, the resources they’ve used and what this attitude to life and health has given them.
They also, in a special aftershow for patrons of the podcast, cover applying this philosophy to children, sharing some of the healing journey they've been through with their son. To access the aftershow, you can join our patreon community at the companionship level or above, there are details below.
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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 a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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What we cover:
And in the patreon-exclusive aftershow:
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
In this podcast we celebrate and share ancestral food…the things that our great grandmothers, and their great grandmothers used to do. The wisdom we can gather listening to and reading the stories of their work has the power to change our modern day food world.
In this episode Andrea and I will put out a call for you to send us your own ancestral stories and we’ll also celebrate people who have collected and treasured this knowledge by sharing four beautiful, evocative pieces of food wisdom hand-picked by some of our favourite authors. Be prepared to be amazed, enlightened, inspired and enthused, as we are, to go out and do all you can to rebuild our individual food stories using the wisdom of our ancestors as the guiding star.
Send us your ancestral stories via this page
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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 a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
A description of Paul Kovi's Transylvanian Cuisine: History, gastronomy, legend and lore from Middle Europe's most remarkable region. This book is no longer in print but used copies can be found on ThriftBooks.
Honey from a Weed by Patience Gray
Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita by Karima Moyer-Nocchi
Beyond the North Wind: Russia in Recipes and Lore by Darra Goldstein
The reading from Beyond the North Wind: Russia in Recipes and Lore by Darra Goldstein, copyright © 2020 is shared with permission from publishers Ten Speed Press, an imprint of Penguin Random House. Photography credit: Stefan Wettainen © 2020
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
What about cooking and eating ancestrally when you're in times of turmoil, or busy chaotic times - like having a new baby, or when people are sick, or when you're moving across countries!
In this episode Alison and I are going to talk about all of these things because we are going through all of them. We will share some of our strategies and plans for using up food stores before a move, or preparing food in advance when there's a baby coming, and how we're going to keep our systems running despite all of the disruptions going on in normal life.
Thank you to those of you who sent in the questions that inspired this episode - it's a really good one, and I think you will find it very useful.
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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 a vast selection of ancestral cookbooks: US link here and UK link here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Our podcast is supported by Patrons in ancestral kitchens 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
What we cover:
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
The First Forty Days by Heng Ou - lots of freezer-ready recipes that are all conducive to postpartum, recovery from surgery, nourishing patients, etc.
Pressure Canning for Beginners and Beyond: Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat by Angie Schneider (podcast listener and patron!). If you don’t have access to freezers/room for a freezer/power for a freezer, you can can some easy to prepare meals to either always have on hand, or when anticipating an event like a new baby.
Alison’s article Eating Ancestrally Away From Home
Alison’s Bone Broth Bowl
KTC Episode #26 to hear more about Alison cooking and traveling in the UK
KTC Episode #35 to hear a more intimate conversation about the changes we are going through this summer
Plan to Eat App Link - This referral link includes a 45-day trial (rather than just the 14-day trial!) and 20% off a year membership!
Lacto-Fermented Ranch
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
Welcome to June! It's a wild month for both Alison and Andrea - Andrea is having a baby, and Alison is moving back from Italy to the UK! To celebrate all the big changes and upheaval in our lives we wanted to have something special for all our listeners.
We are offering a 16% discount - that is the maximum Patreon would allow us to give - on our annual Patreon supporter memberships. Sign up to be part of the community for a year - you'll make one payment and get all of the benefits for 12 months.
This sale runs only for June and all of June. It's a crazy month so we wanted to have a crazy sale! You can read all of the details and sign up by going to patreon.com/ancestralkitchenpodcast
Liver: do you love it or hate it?
Which ever side of the fence you're on, we're betting you know that liver is a true superfood; one of the most nutrient dense foods we can include in our diet.
But for many it's also a 'problem' food – we know because both of us regularly get questions on including liver in an ancestral diet.
This episode is for liver lovers and liver haters! We talk about why liver is so important, how often to eat liver, where to start with sourcing, preparing and cooking liver, what types of liver we eat and how we eat it, how to eat liver without realising you're eating liver, how to get children to eat liver, what to do if you just can't eat liver and we share our favourite and our patrons favourite liver recipes.
We just couldn't stop talking about liver and if you're our patron of the podcast, you will find an after show in your private feed where we share even more about liver including eating it raw.
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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
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Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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 a vast selection of ancestral cookbooks: US link here and UK link here.
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Our podcast is supported by Patrons in ancestral kitchens 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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What we cover:
Come join our community to get access to a specially-recorded aftershow where we talk more about liver including about eating it raw and putting it in smoothies!
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
Leave us a five star review and we will read it on the podcast!
Better Broths and Healing Tonics Cookbook
Younger You by Dr. Kara Fitzgerald
Better Broths and Healing Tonics Episode on Ancestral Kitchen Podcast
What is methylation?
Our favorite liver capsules! (5% discount and free shipping in the US!)
The Flavour Thesaurus by Niki Segnit
Chicken Liver Mousse
Interview with Anita on Ancestral Kitchen Podcast
Naomi's Best Liver Pâté
Chicken Liver Wrapped in Bacon
Piper's Farm Sustainable Meat Cookbook
Piper's Farm Episode on Ancestral Kitchen Podcast
Nourishing Traditions by Sally Fallon
The Nourishing Traditions Book of Baby & Child Care
Janine's Liver Recipes at Offally Good Cooking
Anita's Liver Recipes
Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
The podcast currently has 99 episodes available.
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