Ancestral Kitchen

Imagine if you could put yourself inside ancestral kitchens all over the world and watch a week’s worth of food. Real people cooking for their real families using real ingredients.

That’s what we’re talking about today. Because, thanks to our supporter community, we’ve made that possible for you. Answering a callout for weekly menus, our supporters sent them in and we’re sharing it all in a new expanded book called A Treasury of Ancestral Menus: 50 pages of a week’s worth of food from all over the world.

When I sat down to read this book, it blew me away. I was reminded that this way of cooking doesn’t have to be perfect. I saw some ingenious ideas for cooking once, eating multiple times, some simple options I’d never even thought of, some nutritious flavour combinations that were brilliant and some breakfasts, lunches, and dinners I just wanted to copy! These people get it, I thought, and wanted to jump into the kitchen straight away and start cooking!

Today we’ll share 20 meal ideas that come directly from these menus. Thank you to all the supporters that wrote down what they ate for a week and sent it to us. You’ve already got the treasury in your inbox. But more than that we wanted to make it available to everyone listening - because we know it will encourage and support more real food in more kitchens around the world. If you’re not a supporter, head to ancestralkitchenpodcast.com/menus and give us what your pocket can afford to download your copy.

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Sign up to the pod's newsletter here.

Get a free 30-page guide to Baking with Ancient Grains

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

Visit our (non-Amazon!) bookshop: US here and UK here.

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Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!

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If you love the show, leave us a 5* reviews on Apple Podcasts:

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

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Resources:

Get Your Copy of A Treasury of Ancestral Meals here

Episode 132: A Week of Ancestral Meals: what we really ate

Episode 56: Preparing Nutrient-Dense Meals From Scratch Every Day

Spelt Sourdough Every Day

The Best Way to Soak Oats

Naturally-Fermented Staffordshire Oat Cakes

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

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

What does ethical and sustainable seafood look like, and how in the world do we even begin to find such a thing? In this episode Andrea sat down with Sam Pflaum, owner and operator of Ketchikan Sam’s up in Ketchikan, Alaska, USA. Sam’s family has been living and fishing in Ketchikan, Alaska for several generations, and he understands the nature of the fish and the nature of the fishing industry. We asked him about farmed vs wild-caught salmon, different varieties of salmon, salmon hatcheries, ethics of salmon and eating fish when you live away from the ocean. We talked about alternatives to salmon and other types of fish that are good to eat, and we discussed seasonality and storing of fresh fish. This was a fascinating and eye-opening episode - seafood is a topic we are often asked about but we are not deeply educated on ourselves, and it was a relief to have someone to ask these questions who really understands the industry from all angles.

After we finished recording the main feed episode, Sam took us on a walking tour of his fish plant, which you can see on our Ancestral Kitchen Podcast YouTube channel; supporters of the podcast can also listen in to the audio of this on the private podcast feed. Nothing beats seeing the visuals and walking outside to see the salmon running down the creek right outside the fish plant!

Sam is educating us on how to find ethical suppliers wherever we may be, and the quality of fish to look for; we have also shared links to his online store for frozen fish shipping everywhere in the USA, in the show notes. There are plenty of other great resources in the show notes today too, so check them out for additional video content from Ketchikan Sam’s!

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Sign up to the pod's newsletter here.

Get a free 30-page guide to Baking with Ancient Grains

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

Visit our (non-Amazon!) bookshop: US here and UK here.

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Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!

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What We Talked About:

• What was the last thing you ate today?
• Let's do a deep dive on salmon - current sustainability issues, fishing ethics, regulations, as well as farmed vs wild-caught
• Should someone who lives away from the sea be eating ocean seafood?
• What are some reasonable alternatives to salmon?
• The rising cost of seafood - prices double as tariffs block global imports of cheap, net-caught seafood
• Fish seasonality - when to look for certain fish? How long can we store them in the freezer?
• Jakob wanted to know: What sea animals can you smoke?

Visit Ancestral Kitchen Podcast on YouTube to see a walking tour of the fish plant and smokehouse, as well as hear Sam's favorite ways to cook and serve fish!

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.

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If you love the show, leave us a 5* reviews on Apple Podcasts:

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

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Resources:

Sam's online freezer shop and use code ANCESTRAL26 for $10 off your order!

Alaska Vibes interview and tour with Sam

Ketchikan Sam's on Instagram

Ketchikan Sam's on Facebook

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

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

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.

Supporters can also access an after show - I persuaded Holly to stay on a bit longer and talk to me about how to know if a ferment has gone bad and what steps you can take to combat mould.

Holly is super busy right now organising her upcoming event, the fermentation summit which will run from September the 15th to 17th this year, 2026. If you would like to get access to a whole load of free video presentations by fermentation experts that will move your practise forward no matter where you are at, sign up at ancestralkitchenpodcast.com/hollysummit.

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Sign up to the pod's newsletter here.

Get a free 30-page guide to Baking with Ancient Grains

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

Visit our (non-Amazon!) bookshop: US here and UK here.

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Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!

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What we cover:

• Equipment for fermentation
• The use of inoculants
• What the best cabbage is for sauerkraut
• What to do if your sauerkraut is dry
• The importance of salt in fermentation and which salt is the best
• What will make the difference between succeeding and failing
• How long to ferment your sauerkraut for
• How to make a year’s worth of sauerkraut
• Cucumber pickles, talking about how to avoid them going soft

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.

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If you love the show, leave us a 5* reviews on Apple Podcasts:

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

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Resources:

• To sign up for The Fermentation Summit go here
• Holly’s website
• Holly’s book Mouthwatering Sauerkraut Fermentation Made Easy
• Kitchen Table Chat #36 (about 'snotty' ferments)
• Hollys post, How to Make Sauerkraut In a Crock in 7 Simple Steps [Healthy, Flavorful, Easy]
• Holly's cranberry and orange relish is within this post: Fermented Cranberries

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

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

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.

In these episodes we are much more informal and perhaps a bit more forward than we are in the main feed.

In the summer, it has become our tradition to take one or two of these episodes and post them to the main feed so you can step in and enjoy this casual, more intimate time with us. Many of our supporters tell us these are their favorite episodes, maybe because sometimes we get a little bit obnoxious and opinionated.

In this episode we answered questions from Hannah, Brittney and Ella, four questions in all. We tackled how to handle potlucks and events where you share food with others, and others share food with you? We talked about how to help children adjust or transition to ancestral food, and do we have thoughts on bringing ancestral food to the plates of foster children that may be in our homes? We also discussed the fun question, how did we meet? Lastly we talked about attending social obligations with young children, with all of the junk food and potential scenes that can come from repeatedly telling children they cannot have all of the good things being put in front of them or even handed to them by well-meaning people. There is also a lot more in this episode including discussion of good books we have been reading, and several good titles we recommend; Alison’s quick pancakes; and a contribution from our supporter Rebekah, the most interesting cock-a-leekie soup!

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Sign up to the pod's newsletter here.

Get a free 30-page guide to Baking with Ancient Grains

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

Visit our (non-Amazon!) bookshop: US here and UK here.

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Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!

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What We Talked About:

Welcome to our 50th KTC episode!!!

Cock-a-Leekie Soup from Rebekah

November's KTC Live Zoom call with podcast supporters

Alison's quick pancakes

Hodmedods and YQ Wheat - another wheat Rob can have?

The Glassmaker by Tracy Chevalier

The Instrumentalist by Harriet Constable

The November KTC 49 recording of Andrea with 3 other ancestral moms - referenced several times in this episode

Alison's recording with Marcos Patchett, Episode 119

Plus, the Kitchen Table Chats private podcast aftershow with Marcos Patchett

Feminism Against Progress by Mary Harrington

Radical Homemakers by Shannon Hayes (not on Bookshop)

The Happy Dinner Table by Anna Migeon (not on Bookshop)

Cindy Rollins' podcast: The New Mason Jar with Cindy Rollins

First Catch Your Gingerbread by Sam Bilton

Against the Machine group read-along

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If you love the show, leave us a 5* reviews on Apple Podcasts:

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

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

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

Today we’re bringing you an episode of the podcast that originally went out in 2023. It’s one of our favourites, all about fermented drinks. In it, we cover over 20 different fermented drinks, including:

• SCOBY ferments
• whey ferments
• grain ferments
• wild ferments

And we talk to you about how you can incorporate these super health-giving, delicious foods into your life.

So if you’ve ever asked the question, “What fermented drinks can I make?” or “What other fermented drinks can I make?” This episode is for you.

For supporters of the podcast, there is a bonus e-book containing four of our favourite fermented drinks to download from the website.

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Sign up to the pod's newsletter here.

Get a free 30-page guide to Baking with Ancient Grains

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

Visit our (non-Amazon!) bookshop: US here and UK here.

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

Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!

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What we cover:

• Scoby ferments
• Whey ferments, and how you don't have to use whey
• Grain ferments, including ale and boza
• Wild ferments
• Dairy ferments
• Gluten-free ferments
• Sugar and alcohol content concerns
• Using fermented drinks in smoothies
• Second-ferments

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If you love the show, leave us a 5* reviews on Apple Podcasts:

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

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Resources:

Boza course

Sowans course (affiliate link)

DIY proofing box article

Kobo Fermentary (the gingerbug queen)

Andrea's Kombucha article

Alison Rye Kvass article

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

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

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.

But are there other areas in our life where industrialized habits, behaviors and products are damaging our bodies and lives and are there ancestral, traditional ways of living we can look back at and try to imitate or recreate in our lives today, for optimal human thriving, longevity and happiness?

Yes, there absolutely are. There are ways of ancestral living that reach beyond the doors of the kitchen that support our habits in the kitchen, and our habits in the kitchen support our life outside. It’s all inextricably interconnected. In this episode we talk about what some of these ancestral aspects of modern life are, and how we have been integrating them and what you can do to bring them into your life today.

We have a further aftershow on our private supporter podcast, Kitchen Table Chats, where we discuss some important habits to cultivate, and we dropped a lot of links and resources in the show notes to support all of what we are discussing today. Rather than push our body to the limits of its tolerance, let's place ourselves in a prime position for thriving and succeeding, and enjoying our life more every day.

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Sign up to the pod's newsletter here.

Get a free 30-page guide to Baking with Ancient Grains

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

Visit our (non-Amazon!) bookshop: US here and UK here.

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

Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!

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If you love the show, leave us a 5* reviews on Apple Podcasts:

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

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Resources:

Against the Machine by Paul Kingsnorth

Whoop sleep study (one of many!)

Episode 76: Essential Oils in an Ancestral Kitchen

Episode 37: A Peek into Alison and Rob's Ancestral Lifestyle

Episode 12: Why I Gave Away My iPhone

Decluttering help from Minimal Mom on YouTube

Whoop Podcast (they are on YouTube also)

Simplicity Parenting by Kim John Payne - signs of PTSD in children in heavily programmed lives matching signs of PTSD in children raised in war zones

Born to Run by Christopher McDougall

Whole Body Barefoot: Transitioning Well to Minimal Footwear by Katy Bowman

Move Your DNA by Katy Bowman

Nutritious Movement, Katy's website

Xero Shoes

Many, many styles of barefoot shoes for all ages and styles: Anya's Reviews

e-Ink Screen devices

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

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

Eggs seem the simplest of foods, right? Why would someone write a book with over 800 egg recipes? We both have this book: "Too Many Eggs", and it has blown our minds with its plethora of recipes, practical tips and fascinating history.

So we were very excited to talk to its author, Mimi Smith Dvorak. In this episode, she shares with us the story of this book. We talk about the crazy lengths she went to when researching and some of our favourite recipes in it. We also talk about the practicalities of eggs, with some really helpful tips on how to work with them including a deep dive into mayonnaise, with her expert tips from having made it over and over again. Along the way, we talk about sustainable food, her incredible historic cookbook collection and much more.

This is a fun episode, and with the book that you can buy in hardback or download free as a PDF from toomanyeggs.com, you'll never look at eggs the same way again.

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Sign up to the pod's newsletter here.

Get a free 30-page guide to Baking with Ancient Grains

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

Visit our (non-Amazon!) bookshop: US here and UK here.

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

Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more 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.

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

If you love the show, leave us a 5* reviews on Apple Podcasts:

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

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Resources:

Get a copy of "Too Many Eggs" from Mimi's website. You can buy a hardback there, or you can download a PDF copy for free.

You can also, in the US, buy "Too Many Eggs" from our Amazon-free online bookstore. In doing so, you'll be supporting the podcast.

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

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

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. For many reasons - financial, ingredient concerns, sourcing concerns, access - many of us are not able to rely on the fallback of quick easy prepared foods from a grocery store or restaurants, and many of us don't have a village around us that can supply emergency meals in time of need, much less meals that would comply with our sometimes complicated or weird dietary requirements.

Building the routine of freezer stacking has been invaluable for our family, and in this episode I hope to share some of the ideas, meals and ingredients that have been helpful for us. Of course I thought of many more as soon as we finished recording, but there is plenty here to work with!

There is a bonus download for this episode available to all listeners, where we included recipe links for many of the foods we are going to discuss. If you are in our supporter community, we look forward to hearing your freezer ideas and contributions in our discussion boards on Discord. Let’s get the ideas flowing and keep those freezers stocked!

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Sign up to the pod's newsletter here.

Get a free 30-page guide to Baking with Ancient Grains

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

Visit our (non-Amazon!) bookshop: US here and UK here.

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

Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!

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What we talked about:

• Leah's business, which relies on freezers!
• The free bonus download for this episode
• Why and when freezer meals can play an important role
• Ideas to consider when planning your freezer meals
• All-in-one prepared meals and casseroles
• Sidekicks, or parts of meals that can be paired with more
• Prepped ingredients, meant to be use in a dish
• Containers and storage solutions

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.

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

If you love the show, leave us a 5* reviews on Apple Podcasts:

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

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Resources:

Ketchikan Sam’s podcast link or go to Ketchikan Sam’s and use code ANCESTRAL26

For more recipe links and our working notes, check the download here

Industrial Sharpie

Non-Gummy Masking Tape (I use for everything in the kitchen)

Souper Cubes

Spaghetti Sauce

Swedish Meatballs

Enchiladas

Mexican Lasagna (not Mexican, and not lasagna)

The Pastured Pork Cookbook

Meals at the Ancestral Hearth Cookbook

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

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

We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&A.

This episode is packed with information:

We start with troubleshooting bread made with freshly milled flour, including:

• why your bread might not be rising as much
• why you might have experienced your bread pancaking
• and why freshly milled flour breads need more water and how best to transition to that

We then go on to talk about sifting, how to do it, and the nutritional effects.

We talk about storing grain, whether we're personally concerned with the heat that grinding grains at home produces, and then how we store excess flour.

We cover freshly milling gluten-free grains, including a deep dive into oats.

And we talk about all the other things you can use your home mill for, and there are lots of them.

Whether you have a mill or whether you're just thinking about getting a mill, this episode will bring you something new.

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Sign up to the pod's newsletter here.

Get a free 30-page guide to Baking with Ancient Grains

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

Visit our (non-Amazon!) bookshop: US here and UK here.

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Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!

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If you love the show, leave us a 5* reviews on Apple Podcasts:

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

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Resources:

Ancestral Kitchen Podcast Guide to Home Milling

The Grain Flavour Wheel Project

Alison’s article on making stone-ground oatmeal in the mockmill

Mockmill Milling Guide

Bread Lasagna

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

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

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! That was a lot of fun to record.

Part of what drives this interest in what we are eating is developing the ideas and understanding of what a day in the life of ancestral food looks like in a world where you may be the only person you know who is eating anything like an ancestral or ancestrally inspired diet. A world where once upon a time it would have been the norm to eat this way, but now you are trying to create a life, habits, rolling tasks, completely on your own, and without the benefit of examples from your childhood or the people around you or expert cooks who live nearby and can give suggestions and show you a good way to use up chicken carcasses or how to feed a lot of small children filling food day after day. And another reason why is - there is something intangible we learn when we travel to a place, stay in a home and break bread with someone. It is an intimate communion that tells us something about that person.

For this episode, we decided to track our meals for an entire week so you could see the shape of them - where some were more interesting, some were new and exciting, and others were leftovers, scraps, things we were just trying to use up. An ancestral diet is often made up of the mundane and simple, but exquisite foods. Pure in their sourcing, flavour, freshness but simple in their preparation and humble in their serving.

To create a supporter bonus, I reached out to our supporter community and asked if they were willing to contribute a week of their meals as well, to be published as an accompanying booklet to the episode. The incredible booklet for podcast supporters that accompanies this episode includes at last count 50 pages with about 20 delicious menus, real menus made by families eating ancestral and home prepared meals ranging in size from empty nesters to 7 children in the home, including a special weekend with 12 children to be fed!

There is also an aftershow - we wanted to go over some details from these contributed menus and we were really pushing the limit on podcast length so we continued recording some of those discussions as an aftershow which supporters can find in the podcast feed. Now without further ado, let’s find out what is on the menu in ancestral homes today.

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Sign up to the pod's newsletter here.

Get a free 30-page guide to Baking with Ancient Grains

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

Visit our (non-Amazon!) bookshop: US here and UK here.

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Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!

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

What we talked about:

• What we ate
• A lovely review from a listener
• Why talk about a week of meals?
• An incredible download for supporters, contributed to by supporters!
• The beauty of the mundane
• Where our concept of mealtimes came from
• Alison's upper-class menu style
• Alison's notes on her menu: low histamine, gluten-free, and more
• Andrea's notes on her menu: winter fare, gluten-free, an outdoor week
• Our week in meals, alternating days
• The most common concerns listeners had about their menus
• Sharing samples from some listener menus
• Supporters can visit the private podcast, Kitchen Table Chats, to see the aftershow for this episode and hear more from the listener menus.

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If you love the show, leave us a 5* reviews on Apple Podcasts:

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

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Resources:

• Supporters can download A Treasury of Ancestral Menus, Volume I in the downloads section today!
• The Evolution of Mealtimes
• Why and How to Study Food History - hour long YouTube lecture
• The Little-Known Evolution of Lunch
• The Regency Town House: Mealtimes
• Megan's Ranch Seasoning
• Sending in a menu? Include how many adults/children (and the children's ages!), any special dietary needs, and roughly where you are in the world (country/state or major city if you like), and Firstname/Last initial. Any other details you feel are pertinent such as sourcing, what you grew, special processing info or food prep, is all delightful and adds to much color! Photographs and recipes or instructions are welcomed. We are most interested in the menu you actually ate, not the menu that was planned - it's what actually ends up happening that tells us our story! We cannot guarantee your menu will be used in a future volume, and we are honored to receive it regardless! Volumes may be available for sale in the future and submitting information implies you consent to your material being included. Menus can be sent to [email protected].

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

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