Ancestral Kitchen

You asked for it, and we did it. We finally did it! Alison and I have written our first Ancestral Kitchen Podcast cookbook, called Meals at the Ancestral Hearth. It's available now at https://ancestralkitchenpodcast.com/shop/books/meals-at-the-ancestral-hearth/. This is an eCookbook you can download and start reading immediately, and you'll receive the link to two versions - one is formatted for printing and keeping in your kitchen because that’s how I read my recipes, the other for reading on your eReader or mobile device, because that’s how Alison reads her recipes.

You know we aren’t going to give you a prescriptive list of recipes that assumes you have access to a supermarket stuffed with globally imported processed foods, so what is in this book, and how did we come up with these meals? That is what this episode is about. The desire for creativity and the need for adaptability with seasonal fluctuations, time constraints, dietary restrictions and food availability.

The recipes in this book are dishes that build the foundation of our daily kitchen rhythms. These foods make up meals our families eat on a weekly and daily basis, and of course, the foods follow ancestral principles for preparation.

We included Alison’s spicy lentils and cast-iron ground meat, my turkey noodle soup and sourdough pasta, and of course - the infamous lacto-fermented ice cream.

We also wrote a number of articles that can only be found exclusively in this book - including Alison’s thorough and detailed water kefir FAQ, my fresh egg preserving tips, the contents of our pantries, and so much more!

In this episode, we will share about working around restrictions, catastrophic failure, and going off script with your cooking. Visit https://ancestralkitchenpodcast.com/shop/books/meals-at-the-ancestral-hearth/to check out the book and look at the table of contents. Thank you for listening and supporting the podcast!

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

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!

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

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

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

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

Resources:

Meals at the Ancestral Hearth

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

Making the Weston A Price principles accessible, simple, and approachable for everybody is what Anita is so good at. Anita is a wife and mother living in Colorado, USA, serving up delicious, nourishing meals every day. She has mastered the ancestral food principles, and she can teach you how to roast a whole chicken and make the gravy in just a few sentences! She shares these recipes generously at westonapricerecipes.com. Andrea got to sit down with her today and learn about the health crisis that drove Anita towards ancestral food, what she and her children did when they discovered tooth decay, how she doesn’t menu plan - that rebellious love of flexibility helps to create the easy recipes she shares with all of us. We also talked about her Ukrainian and Indian food background, reducing stress in the kitchen and so much more. We finished this episode feeling refreshed, encouraged, and ready for some whipped raspberry panna cotta! Patrons supporting the podcast are invited to check the podcast Treasure Trove for a few of our favorite recipes from Anita’s website in a printable PDF, as well as a bonus after-show conversation.

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

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!

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

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

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

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

Resources:

instagram.com/westonapricerecipes

www.westonapricerecipes.com

The Mind-Body Prescription, John E Sarno

www.westonaprice.com

Cure Tooth Decay, by Ramiel Nagel and Timothy Gallagher

Nutrition and Physical Degeneration: A Comparison of Primitive and Modern Diets and Their Effects, by Weston A. Price

The Four Tendencies, by Gretchen Rubin

www.vitalchoice.com

Jacques Pépin's Country Pâté

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

Did you know that women have been the predominant brewers of beer throughout history....up to just 400 years ago?

How about that up till that same time period beer tasted completely different to the beer we are used to now?

Join us in this episode to hear the real story of beer, how we messed it up and why Alison is passionate about bringing beer back where it belongs - the kitchen!

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

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!

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

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

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

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

Resources:

Tudor Monastery Farm Episode 3

www.instagram.com/cantquitcomics

Cantquitcomics.com

Patron monthly live calls

Ale, Beer, and Brewsters in England: Women's Work in a Changing World, 1300-1600

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation

Medieval Ale In A Modern Kitchen (Alison's 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

Have you wondered if raw milk is truly safe? Why did we start pasteurizing it in the first place? Have our ancestors always drunk milk? What is the fermentation all about, and is it really necessary? In this episode, we will share some of what we have learned about raw milk over the past ten years. We will share some of the shocking history of the industrialization of milk, and we will also share why raw, living, un-tampered-with milk is considered a "perfect food". You will walk from this super excited about drinking raw milk, and you're probably going to want to buy a cow.

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

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!

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

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

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

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

Resources:

Andrea's old blog: switching to real food Part I

Andrea's old blog: buying into a cow-share and finding local food after a cross-country move

A historical timeline of milk

One of our patrons, Kelsey, has a podcast! https://www.instagram.com/faithoverfoodpodcast/ https://podcasts.apple.com/us/podcast/faith-over-food-podcast/id1528071676

Alison's slow-cooked beef heart recipe

Kobo Fermentary

RealMilk.com

PBB: An American Tragedy by Edwin Chen (1979)

Milk As Medicine

Raw Milk Finder on RealMilk.com

Find your local WAPF Chapter Leader

Which states allow legal raw milk sales

Local Harvest

What pasteurization does to milk

Raw Milk History - retold by Kristin, sourced from The Untold Story of Milk by Ron Schmid

Weston A Price Journal Fall 2022 (Vol 23 No 3) For some reason, the milk report we referenced is the only article not available online!

Joel Salatin's Debate with Peter Singer from WAPF Journal Fall 2022 - excellent discourse on how animals SHOULD be kept

Additional past journals (including many articles on Vitamin A, B12, etc)

Books

Learn More About Milk History

The Untold Story of Milk by Ron Schmid, ND

Preparing dairy products at home

Nourishing Traditions by Sally Fallon

Milk Cow Kitchen by MaryJane Butters

The Art of Natural Cheesemaking by David Asher

The Home Creamery by Kathy Farrell-Kingsley

Raising and keeping cows

Salad Bar Beef by Joel Salatin

The Family Cow by Dirk van Loon

The Farmstead Creamery Advisor by Giancalis Caldwell

The Backyard Cow by Sue Weaver

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

Imagine buying bare land in Alaska and building your own farm from the ground up. Imagine raising cows and chickens there and growing virtually all your own food. Imagine doing this whilst also being a mum to three youngsters (two of whom are baby twins) and having a partner who works a job away from home.

Today, Andrea talks to Amanda Callahan, the lady who is doing just that. Hear her share how her farm developed, how she manages it, the chores and her young family and lots and lots about the nourishing foods she feeds her children!

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

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!

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

What Andrea asks Amanda:

What is the last thing you ate before we started to record?

Tell me about your farm - why Alaska - why sustainable - why so self-sufficient?

Chores & kids - how do you do it

Let's talk about feeding kids:

• what are some meals you make
• why do you eat this way
• kids and nourishing foods/organ meats
• how do you encourage them now, so they will hopefully continue this way as adults
• practical food ideas

What is "the line" for you? Where do you "cheat" or make accommodations, or look the other way? Is this ever OK to do?

One of your favorite meals after a cold day working

What is your hope for the future of your farm?

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

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

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

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

You are about to listen to one of the podcast's most popular episodes. Since it was released in February 2023, this episode has been downloaded thousands and thousands of times. That's just how popular sourdough bread is. And is testament to how many people are confused and have questions about it.

That's what we aim to help with in this episode!

We'll cover all manner of listener sourdough questions. We'll talk about where to begin with sourdough and all about starters. We'll give answers to your questions on flours, berries and milling including what to expect when using ancient grains. We'll discuss the flavour of your finished bread and the ways you can control that. We'll also share how we make dough and bread in bulk and store it. Along the way, we'll share loads of recipes and resources and and talk about some more unusual ways to use your sourdough starter.

Thank you to everyone who sent questions in and remember you can access Alison's course, 10 Tips for Creating and Maintaining a Sourdough Starter for free by going to ancestral kitchen.com/10 tips on entering the code STARTER100 at the checkout.

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

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!

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

What we cover:

We answer many listener questions covering the following topics...

• Where to begin with sourdough
• Sourdough starters
• Flours, berries and milling
• Consistency of your final loaf when using non-standard flours (i.e. ancient grains)
• Flavour and how to control it
• Making dough and bread in bulk and storing
• The many other ways to use sourdough (with loads of recipes!)

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

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

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

Resources:

Alison's free course 10 Tips for Creating and Maintaining a Sourdough Starter: www.ancestralkitchen.com/10tips

Bread baking forum: www.thefreshloaf.com

Episode 10, "Elly from Elly's Everyday: Sourdough-Baking (and Soap-Making!)"

Probiotics, para-post-biotics and more: Episode 7, "Sourdough - Why We Love It"

Azure Standard: https://www.azurestandard.com/?a_aid=fDevVdRXWd

Activated sourdough starter from Azure: https://www.azurestandard.com/shop/product/food/baking-pantry/leavenings/bread-starter/bread-for-life-starter-refrigerated/14770?package=BP317&a_aid=fDevVdRXWd

Small-Scale Grain Raising by Gene Logsdon https://bookshop.org/a/86014/9781603580779

Weevils in grains?! An episode with Elly: # 42, How to Get (& Grind) the Best Flour for Bread

Rye sourdough episode: #41, Rye Sourdough Bread: Mastering the Basics

A guide to using all-purpose flour in artisan breads: https://www.theclevercarrot.com/2020/04/artisan-sourdough-with-all-purpose-flour/

Sprouted grain sourdough: https://www.theperfectloaf.com/sprouted-grain-sourdough-bread/

Alison's spelt loaf: https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/

Oven Thermometer: https://amzn.to/3Hqbxoi

Probe thermometer for loaves, if you wish to use one: https://amzn.to/3XVVXWM

Einkorn loaves: https://www.theperfectloaf.com/einkorn-sourdough-bread/

Peter Reinhart's book - he has quite a few, you only need one book to start! https://www.theperfectloaf.com/einkorn-sourdough-bread/

Baking & Cooking with Einkorn by Heidi Ellis: https://www.youngliving.com/us/en/product/einkorn-cookbook?enrollerId=2524222&sponsorId=2524222

The magazine Andrea referenced: Cook's Illustrated Make-Ahead Recipes, June 17, 2013

Article by John Moody on grain mill options: https://www.westonaprice.org/health-topics/home-grain-milling-machine/#gsc.tab=0

Milk-Kefir Spelt Bread on Alison's website: https://ancestralkitchen.com/2021/12/07/milk-kefir-spelt-bread/

Alison's Sourdough Pancakes: https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/

Sourdough Discard Soup on Alison's site: https://ancestralkitchen.com/2021/02/11/sourdough-discard-soup/

Alison's 100% Wholegrain Spelt Pizza: https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/

Naturally-Fermented Staffordshire Oatcakes on Alison's site: https://ancestralkitchen.com/2023/01/14/naturally-fermented-staffordshire-oatcakes/

Traditional Scottish Oatcakes made sourdough on Alison's site: https://ancestralkitchen.com/2023/01/24/sourdough-oatcakes/

Sourdough discard crackers: http://homejoys.blogspot.com/2010/03/sourdough-crackers.html?m=1

Elly's audio on 5 top tip for wholegrain baking: https://youtu.be/ifvegcKDEkk

How to shape a boule: https://www.youtube.com/watch?v=hWXA8xFYu9A

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

Do you want to know how to transition your kitchen and your eating to ancestral methods? Maybe you've tried before or stopped and started multiple times? Perhaps you have the Nourishing Traditions cookbook, but feel so overwhelmed that you don't know where to go next?

In this episode, we will make it easy for you! Listen in for our road map of twenty steps that will take you from a standard diet to a beautiful nourishing ancestral one; we'll detail them all, tell you how we started and give you many resources to help your journey.

*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click here.*

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

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!

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

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

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

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

Resources:

20 Small Steps to an Ancestral Kitchen + Resources Free Printable

20 Small Steps Bookshop List

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

Naomi Huzovicova is a passionate and talented ancestral cook, a food story discoverer and an amazing photographer. She has lived and cooked up Slovakian food culture for 17 years and we're grateful to her for sharing so much of its uniqueness with us.

In this episode we open up the rich world that is Slovakian food. Naomi explains what it is, and importantly why it is like that. You'll get a history lesson via our talk of ferments, bread and fats, and you'll get to know two simple dishes that represent Slovakian food that you'll want to cook up in your kitchens right away.

Due to tech issues the audio quality on this episode is not as good as normal, but the content is top-notch!

*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click here.*

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

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!

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

What we cover:

• What epitomises Slovakian food? "Having a full belly"!
• Slovakian food/farming culture and the way it has been shaped by the country's history
• Slovakian fermentation
• Strapačky - dumplings, sauerkraut and bacon
• Bryndzové halušky - dumplings with sheep's cheese
• Fats in Slovakian food
• Slovakian Sunday lunch
• Traditional drinks
• Slovakian bread
• The Best Liver Pate recipe (Naomi learnt it from her butcher)

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

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

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

Resources:

Straight after recording this podcast Naomi cooked up Strapačky using a sourdough mix, sauerkraut and local bacon in her kitchen with the cameras on for us! To watch the recording and be a part of our community, check out our Companionship level over at Patreon

Naomi's site

Naomi's IG

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 know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat.

Check out Kirsten's course, Your 30 Day Fermentation Challenge, and get a special 10% podcast discount automatically applied here

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

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!

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

What We Talk About:

• How and when Kirsten started fermenting, including her homestead beginnings and her time selling at local markets
• What Kirsten's favourite thing to ferment is
• The fermentation questions Kirsten gets most often
• Why fermentation is safe
• The connection fermentation brings us to our land and produce
• All about the b-corp, women-led fermentation school Kirsten co-founded
• Women as the knowledge-bearers of fermentation
• Bringing fermented foods into every meal
• Natto and why it's challenging but wonderful
• Her 30 Day Fermentation Challenge course

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

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

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

Resources:

10% discount on Kirsten's Course 'Your 30-Day Fermentation Challenge' - discount already applied at this link

This 10% discount also applies to all the other courses at The Fermentation School! Click here and use coupon code AKP at the checkout!

Our local-bookshop-supporting bookstore in the US & UK has all Kirsten's books in:

US Store

UK Store

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

Are you stressed about over-indulging during the holidays? Are you wondering how to eat a nourishing ancestral diet while away from home? What about the children - are people stuffing them full of sugar plums when you wish they were eating something else?

Alison and Andrea tackle all these questions and more in this episode centered around surviving the holidays, and walking into the New Year feeling nourished and healthy!

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

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!

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

What We Talk About:

• Why getting clear on what's important to you over the festive season is so important
• Ways to celebrate Advent
• Making your space joyful
• Creating decorations from nature
• How to eat well and stay sane if you're hosting
• Ancestral dishes that you can prepare in advance
• How you can eat well if you're not the one cooking/choosing the food
• Ancestral dishes you can take with you to other homes
• How to get in good food if you have to fly
• Children and Christmas food
• Overindulging
• Is it worth it?!

Companionship and above level patrons of the podcast check the treasure trove feed for your special gift: a 'Christmas Hamper' of goodies!

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

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

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

Resources:

Fermented cranberry chutney

Andrea's Advent books:

Hallelujah by Cindy Rollins

A Christmas Carol

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

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 sponsored by Patrons in ancestral kitchens around the world!

Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.

To read more about becoming a patron and explore the various levels, click here!

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

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