Ancestral Kitchen

So you are really passionate about regenerative, sustainable agriculture and food, right?

And how many times have you heard, "Yes, that's all very nice but you couldn't feed the world that way; it wouldn't work at scale!"

In this episode I talk to Sir Patrick Holden, the man who's building the roadmap to show us that it could.

You'll hear us talk about his latest research into how the UK could feed itself using fertiliser/pesticide-free sustainable agriculture (with no grain-fed animals!), the tools to take this global, and how this lifetime campaigner for sustainable animal-involved agriculture feels about lab meat, supermarkets, ground-up change and much more.

We're so grateful to him for sharing a little of his 50 year career as both a farmer and an activist with us.

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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 Talk About:

* The Sustainable Food Trust's recent report 'Feeding Britain From The Ground Up'

* How the UK could grow its staple foods using regenerative agriculture

* The roadblocks in the way of this change and how we can address them

* The metric being developed that would allow farmers worldwide to measure their sustainability using the same framework

* Whether there's a role for laboratory-generated meat in a sustainable food future

* Whether this shift needs to come from top-down or bottom-up

* What, if you can't give them up, you need to be asking the supermarkets you shop at

* What Sir Patrick thinks we need now in order to create the change

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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:

• Download The Sustainable Food Trust's report 'Feeding Britain From The Ground Up' here. 
• There are three videos that succinctly and clearly explain the report and its findings: Introduction video, What We'd Eat video, and Potential Stumbling Blocks video 
• SFT on Instagram 
• Patrick's farm on Instagram 

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

I think the whole world should be doing this! - Alison

It just makes everything more pleasant with your food waste -

there is no rotting, no flies. - Tjasa

You know that Alison is always fermenting weird and strange things but when she told me she was fermenting her trash - it was a new level. I had to know more.

A little over a year ago, Alison off-hand mentioned something she called bokashi, and I had to ask her, "What IS that?" It turns out bokashi is the Japanese word for compost, and Alison had purchased a tool that she used to ferment her food waste - even bones & fat, anything she didn't use or that went bad - into compost tea and compost, which she was using in her porch garden.

As you have seen on her instagram, she produced some incredible vegetables with the help of that nutrient dense lacto fermented suplementation for her plants. I know that any purchase Alison makes is extremely well thought-out and researched and, yes, she did her research on the bokashi process. She read books, watched videos, explored DIY options, and she did her due diligence to study this two-bucket system that we are going to talk today, as well as the inoculant that she adds to the food waste to compost it.

This fermentation process can be done in the house, it has no smell, it doesn't attract fruit flies, and you can use the compost and the compost tea in your big garden, small garden and more.

In this episode, Alison and I will explain the process of fermenting waste, the bacterial inoculant that is used to ferment the food waste so efficiently and completely, and then we will actually interview the US and Canada supplier that makes the two-bucket system that Alison is using. Alison will ask her some more technical questions and we will come back to wrap up, and you can get about your day fermenting your trash!

Check out the Bokashi system here, and use the code AKP for 10% off!

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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 Talk About:

2:29 What we had to eat!

08:24 A review from Ester @wolfdaughterdarling

12:24 Let's talk about bokashi! Alison's experience and why she was inspired to talk about this on the podcast

35:00 The US Giveaway (open until Nov 29 2022)

"A non-stop ferment of your kitchen waste."

37:32 Alison's interview with Tjasa

38:33 What is Bokashi?

39:09 What is "EM", and how does it work in bokashi?

40:25 How are the microorganisms used in the bokashi bucket?

41:15 Is there a smell to bokashi fermenting in our kitchens? Fermentation vs Rotting

42:34 Using bokashi in a small apartment vs on a farm or larger household

45:23 What do the Effective Microorganisms do to compost?

48:08 The rules of bokashi composting and how it differs from conventional waste composting

54:40 How do you see bokashi making a difference in a larger scale?

01:01:14 Teraganix discount code & the giveaway

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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:

10% off for Ancestral Podcast listeners! Teraganix is the US and Canada distributor of the bokashi fermenting system we use - use code AKP for 10% off

Dr Teruo Higa's development of EM (Effective Microorganisms) for fermenting bokashi

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

"For 18 years my husband and I both worked day jobs off the farm...so we had to have systems in place to still be able to farm and to raise as much of our food as we possibly could"

Melissa K Norris is a 5th generation homesteader, a mother, an author, a podcaster and an incredible wealth of experience and information on how to thrive living close to the land.

Listen in to our interview with her to hear:

• An invaluable insider look into her farm, routine and life
• How she prepares her family's food for the week on a Sunday
• Her hard and fast rules for her kids and food
• Her insight onto the many ways to earn income from your farm (I promise there'll be ones in here you've never thought of!)
• And how she does it all...including being able to look like she hasn't just come off a farm when she actually has!

This interview is chock full of gems that'll fill out your knowledge, make your life easier and make you smile.

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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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The Run Down:

• Keeping chickens warm in winter
• Preserving eggs, her trick for freezing and freeze-drying
• Storing stuff around her house
• Braiding garlic
• How does she always look so good?!
• Her set up and routine on the farm
• Everyday tasks in Melissa's home
• Melissa's cooking routine
• Kids, balance and 80/20
• Multiple ways to generate income on a farm
• How charging people allows them to get value from what you do
• Melissa's new book: Everything Worth Preserving

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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:

www.MelissaKNorris.com

Melissa's books can be found in the 'Our Guests Books' section of our online bookstore.

Melissa's new book Everything Worth Preserving

Melissa on Instagram

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

I was diagnosed with PCOS when I was about fourteen... My periods were heavy and irregular... The doctor put me on the Pill at fourteen... I was about 27 when I stopped taking the Pill. - Alison

Fertility is an indication of peak health - a healthy human should be fertile for as long as possible. This indicates optimal endocrine, metabolic and nervous system functioning, as well as adequate-to-optimal nourishment. In our modern-day thinking, we have reduced fertility to simply something you look at when you want to get pregnant, and we casually ignore warning signs from our body when our fertility, metabolic and endocrine systems are crashing.

In this episode, we recount Alison's incredible fertility journey, what the doctors told her about her hopes of ever conceiving naturally, and what she found as a solution.

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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 Run Down:

21:19 Fertility - it isn't just relevant if you want to get pregnant!

25:00 Alison's Fertility Story

37:03 How long did it take to restore her cycle?

41:05 Gradual change

41:08 Traditional fertility foods

52:44 How do we incorporate these foods into our kitchen?

01:02:08 Other factors that affect fertility

01:09:08 Questions for the podcast

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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:

Our booklists for the US!

Our bookstore in the UK!

"If you're reading a book and you don't like it, stop reading it." - Alison

Nourishing Traditions Book of Baby & Child Care

Ningxia Affiliate Link

Lexy's book recommendation for maintaining fertility later in life:

New Menopausal Years by Susun Weed

Weston A. Price Foundation

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

"Find a supplier of as locally sourced grains as possible...find a mill; a coop and support them!"

If you're a bread-maker, this episode's for you.

We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour.

During this episode you'll hear Elly's wisdom on:

1. Sourcing grains and flour for bread
2. Grinding grains into flour at home, including why you would want to do it and how Elly grinds hers
3. The vital difference between the two ways flours are produced: stone-grinding and roller milling
4. Why and how Elly freezes her grains and what you must remember when defrosting
5. How to get the best possible flour even when you can't afford a home-mill
6. And Elly talks us through her whole grain process - from choosing and buying through to mixing the dough.

Elly has two hugely popular YouTube channels and has helped thousands of people with making wholegrain sourdough, we're so grateful to her for bringing us her wisdom!

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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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The Run Down:

6:20 Where Elly sources her grains

11.20 Why Elly grinds grains at home for sourdough and what the benefits are

"When you freshly grind, you really can tell the difference!"

17.40 Elly's home stone mill and how it works

19.50 The differences between Alison's and Elly's mills

21.50 The difference between roller-milled and stone-ground flour

27.30 The grains (and legumes) Elly uses

33.40 Elly's whole process, start to finish

"I freezer-treat all my grains"

38.00 Alison's weevil attack and how someone with a small freezer could freeze grains.

45.45 Freezing flour (listen here to hear *the* way to defrost too)

49.30 How long to do grains last and how does that differ from flour

53.10 Using freshly-milled flour for a sourdough starter

57.00 How to get the best possible flour when you're on a budget

55.30 What Elly's up to now on her YouTube channel

"It's the detail that overwhelms people...I explain the things that matter; that really make a difference and the gloss over the rest."

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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

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

Resources:

If you're thinking of purchasing a mill, Elly has discounts available! Check her page here for worldwide deals on Mockmills, Komo and bakeware.

Elly's Everyday Wholegrain Sourdough YouTube channel

Elly's website

Elly's post about grain storage and weevils etc.

Elly's video about grain storage at home

Elly's latest 'Mockmill update' video

Our previous episode with Elly #10

Burrum Biodynamics (where Elly buys the majority of her grains and pulses) on Instagram

"I feel like I'm more connected to what's happening on the farm...it's more satisfying."

Marie Tink's Sourdough Baking in Australia facebook group

Paul Lebeau Germany on IG

Patrons can find the video of Elly grinding whole grains and mixing a dough on the private podcast feed & in the Treasure Trove. If you'd like to watch it and get loads more extra goodies, you can join us on Patreon at our companionship level 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

Why am I so obsessed with rye? It's because I love it... Rye is just so special. - Alison

Where to begin with sourdough rye bread? This is a topic that both Alison and Andrea have received so many questions about. Alison is a rye sourdough bread expert - she has made hundreds of loaves over the span of years, and she has honed-in on a lot of the specific nuances and details of working with this amazing, delicious whole grain. In this episode, Alison breaks down some of her favorite reasons for using rye bread, and discusses her newly launched course - Rye Sourdough Bread: Mastering the Basics.

With this course, I wanted to explain everything about rye sourdough starter; explain why rye is so wonderful, explain how rye works, how it's different from wheat. I wanted to walk people through two recipes that will enable them to understand rye, make it in their own kitchens, and, at the end of the course, be ready to start making the two loaves covered in the course or carry on experimenting with it. - Alison

Alison's course is a work of love and dedication and the produce of many years of rye failures, retries, and eventually successes! You can download her course at www.ancestralkitchen.com/rye, and podcast listeners can use the code PODCAST15 to get 15% off!

Rye has a different type of gluten than wheat. A lot of people who have ... sensitivities to gluten, may be able to eat rye. - Alison

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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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Bread is a fundamental - it's a staple... It's so portable, practical, flexible, calorie-dense. It provides a simple meal in such a glorious way. - Alison

The Run Down:

08:00 Rye Sourdough Bread

10:00 Benefit 1: Gluten Content

16:10 Benefit 2: Taste

17:40 Borodinsky Bread

20:57 Ageing Breads

24:41 Whole Grain/Wholemeal Rye Flour

Huh. What do I know? I don't know how to eat soft eggs and I don't know what pumpernickel flour is. - Andrea

29:47 A tease - upcoming episode with Elly of Elly's Everyday Sourdough! You all asked for this topic!

30:30 Benefit 3: All About the Starter - and listen for the versatile ways Alison uses it!

36:10 Discard Uses

36:30 Alison's Course at The Fermentation School

42:10 Benefit 4: Working the Rye Dough - advantages, time savers

48:38 Alison shares about her course and what it includes

Discount code! PODCAST15

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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

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

Resources:

20-minute documentary on: The Battle of Borodino - Napoleon's Bloodiest Day

Alison's Course - Rye Sourdough Bread: Mastering the Basics - use code PODCAST15 for 15% off!

King Arthur Flour

At 28:45 Andrea referred to Alison sending out a fermented oat bake recipe over email - sign up for Alison's e-mail list here to get wonderful ancestral updates dropped in your inbox (Alison and I talk multiple times a week over video, phone or Instagram and her email list is still how I get recipes from her! I definitely recommend getting on her list - it isn't spammy or weird at all, it's just like getting cozy hugs and REAL kitchen inspirations delivered from a kitchen comrade. - Andrea)

Previous Episode: #7 - Sourdough: Why We Love It

Previous Episode: #10 - Elly from Elly's Everyday: Sourdough Baking (Patrons, check your private podcast feed for bonus content from Elly!)

Previous Episode: #26 - Bones & Water: The Magic of Stock

Organic Unsifted Whole Grain Rye Flour from Azure Standard (US only)

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

"Last year we served 26,000 meals to kids and that's not including snacks...next year 44,000 meals."

Today we talk with an amazing woman. Hilary Boynton is not only a mother feeding 6 kids, she's not only the author of the GAPS cookbook Heal Your Gut, but as you just heard she's a powerhouse who went into her kid's school and when offered the keys to the kitchen, said yes and transformed the menu serving them nutrient dense foods like organ meats, raw butter and kefir, bone broth and beet kvass.

Listen in to hear:

• How, as a mum, she took over her children's school food, transforming what was served into real, nutrient dense food.
• The differences she's witnessed to the children, the parents and the school community.
• How she's taken what she's learnt and is teaching others to be lunch leaders globally.
• How she's stayed sane through all of this; mothering 6 children whilst also working from 5am to feed a school.

Hilary has vision, enthusiasm and such a go-do-it attitude yet she's also incredibly practical, forgiving and loving. You won't fail to be inspired.

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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 Run Down:

"If you start them early and they eat this way through 12th grade there is no way you're not changing the trajectory of their health"

0:00 How Hilary regularly does breakfast

9:00 Feeding her own children

14:20 How Hilary got involved with food at her children's school and how she transformed it

"I reached out to everyone who could help me"

22:40 The differences Hilary has seen

28:30 How Hilary's sharing this by training lunch leaders

"It's not just a cooking class, it's a life changer!"

32:00 Hilary's move to Austin, Texas

35:20 Community-building

"80-90% of our food costs go back into our local food system"

40:30 Hilary's dream

45:50 Top-down/bottom-up system change

51:00 How do we want to live?

1:03:30 How Hilary looks after herself personally

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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:

Hilary has gifted us two recipes from her book The Heal Your Gut cookbook to share with our patrons! Patrons can log on to our Treasure Trove to download the recipes. If you'd like to become a patron, get extra goodies and support the podcast, click here.

"I've been through 0-18 and every stage is different"

Wise Traditions Podcast

Hilary's book: The Heal Your Gut Cookbook in our store in a wonderful US online bookshop

Hilary's book: The Heal Your Gut Cookbook in our store in a wonderful UK online bookstore

School of Lunch Training Academy

Hilary on Instagram

Aran Goldstein

"There is no more precious resource than our children!"

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

It never occurred to me that I was part of the problem, and that I could be part of the solution. - Lindsay

Lindsay Miles is an author, creator and all-around inspirational educator on the subject of zero-waste living, less-waste living and sustainable living! In this episode, Alison asks Lindsay some questions about Lindsay's experience with getting out of the supermarkets and learning to shop in alternate routes.

Nobody is doing it perfectly ... But 70% is better than no percent! - Lindsay

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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 Run Down:

01:41 Why Lindsay quit supermarkets (for the most part!)

06:31 Making use of the supermarkets

12:31 What was the most difficult part of leaving the supermarket?

14:57 Tackling plastic use

16:53 Budgeting

19:00 Lindsay's recommendation for getting started

Start small. It's really easy to want to go in headfirst ... and those are the stories we always hear about because they sound so dramatic, but most people don't change like that.

- Lindsay

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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

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

Resources:

Lindsay's Website

Lindsay's Quitting Supermarket's Article

The Less Waste, No-Fuss Kitchen by Lindsay Miles

The Less Waste, No-Fuss Kitchen in Italian

Less Stuff: Simple Zero-Waste Steps to a Joyful and Clutter-Free Life by Lindsay Miles

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

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

From our kitchens, through what we do every single day, we can make a huge difference in the impact we have on the world. - Alison

Try to find what the land around you can provide and use that in your kitchen. That is the absolutely central thing to making your kitchen sustainable. - Alison

The idea of a sustainable kitchen is simultaneously alluring, and intimidating; not the least of which because as interest in this subject has grown, an entire host of products have ironically cropped feed on our lack of confidence and self-questioning when it comes to the world of ethical sustainability.

However, there is a type of sustainability that is, well, sustainable, and that is what we talk about in this episode. We also address some of the reasons we think it is so important to work towards a sustainable kitchen, and some of the practical tips we use to achieve this goal.

We have not always been so destructive, and extractive, and disposable in our habits and in our kitchens. Let's look back at what our grandmothers and great-grandmothers did.

- Alison

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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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Let's remember how people lived before we had the ability to ship foods literally across the entire world, on a whim, as normal. - Alison

The Run Down:

04:14 What we ate and Lazy Verenicke

17:15 Were Alison and Andrea on the same train in Russia, at the same time?!

19:45 Why Make Your Kitchen More Sustainable

23:15 Achieving the best of both worlds

How can you say that someone in Korea should be eating the same thing as someone in Ireland? - Alison

30:37 Sourcing and shipping

The politicians are not going to do anything ... It's up to us to take responsibility. - Alison

44:54 Bonus content for listeners

46:45 Sustainable agriculture and the true cost to consumers

51:22 Food Scraps

55:43 Containers and wraps, freezing in glass jars

56:55 Cleaning

01:02:45 Tools & tips

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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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Take the wisdom of the ancient days and combine it with modern technology, and see if we can find a better way to live. - Andrea

Resources:

Tvorog

Lazy Verenicke

Pierogi Dough

Beat together:

8 eggs

1 cup warm water

Teaspoon salt

Mix in:

6 cups floiur

Knead together, leave overnight or for an hour.

Roll into sheets, cut in squares, fill with desired filling. Fold over to seal, and boil in water to cook.

Dara Goldstein, Beyond the North Wind

Previous Episode: #10 - Elly's from Elly's Everyday Sourdough

Previous Episode: #35 - The Easy Way

Previous Episode: #21 - Our Reads for 2022

Previous Episode: # - includes information on freezing in glass jars

Joel Salatin, Your Successful Farm Business

Lindsey Miles, Treading My Own Path

Lindsey's Article

Bokashi Compost

Tres Hombres - the sailing based sustainable shipping company

Elly's Everyday video on making wax wraps

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

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

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

In this episode you'll hear:

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

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

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!

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

The Run Down:

0:00 Last foods and new patrons!

11.45 Rendering fat using the wet method.

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

21:18 Fat storage - room temperature or fridge?

25:00 Nella Last's WW1&2 diaries

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

31:30 Restriction enhancing creativity

"I wish we could bring back the offal recipes"

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

48:45 Food in England by Dorothy Hartley

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

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

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

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:

Dyana @honeyandchameleon

Ximena @thefunctionalforce

Tiffany is here

The Literary Life

Nella Last's diaries

"Sparks of light" quote

BBC Food Chain podcast

History of Food podcast

Podcast episode with Charlie in the van

Food in England

Lexy is here

Hannah is here

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

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