Ancestral Kitchen

Raising a large family is the work of a lifetime and the more support you have, the more fulfilling and smooth it'll be. Listen into today's episode to hear Andrea share what she's learnt through growing up in a large family and now creating her own farm-centered family. We cover budget, space, land, support networks, kitchen organisation and much more.

Love what we're doing?

Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

"There is no part of life that is disconnected from the table"

Here's what we cover:

0:00-24:00 - What we last ate; ancestral movement; making radical shifts; knives for butchering; using all of a pig.

"The voices that you allow into your life matter a lot"

24:00-33:00 - Andrea's large family and her role in it; the life-cycle learning that happens in large families; giving over tasks to children; Andrea's home-schooling experiences

"The more you can eliminate processed foods and do the processing yourself, the more money you'll save"

33:00 onwards - Andrea's rings of influence in a family: territory; voices; home; kitchen and heart

"You must be willing to train your children early. When a child asks to help, never say no! It's so hard to do..."Sure! Grab a chair! Come sprinkle flour all over the floor!"

Resources Mentioned:

The Ancestral Kitchen Challenge

Alison's Sowans course

Katie Bowman

Chewing The Fat by Karima Moyer-Nocchi

Meet Alison episode

KTC means Kitchen Table Chats; it's the regular, intimate podcast that is available to patrons of the podcast

Alison's Boza course

Andrea's Charlotte Mason Commonplace on Instagram

A Cabin Full of Food by Marie Beausoleil

Homesteading Family on You Tube

Chef Aran on IG

Ball Blue Book (new editions come out every few years! I collect the vintage copies for amazing tidbits of information, albeit also some questionable safety practices, ha! - Andrea)

Ball Complete Book of Home Preserving - LOTS of recipes, variations and charts

Lexy Suave on IG - she shares a lot of tips and ideas for cooking for a large family, prepping school meals, encouragement for mothers, and ancestral eating in general

Andrea's Additional Resources Not Mentioned

Here are a few more resources you will enjoy!

For the Children's Sake - it's one thing to say "never say no to children in the kitchen," but without a foundation of understanding and belief behind that it's hard to follow through! This book encapsulates the beliefs that drive our parenting and education.

Radical Homemakers, Long Way on a Little an other titles by Shannon Hayes - Make the meat and the meat dollars stretch and stick to ethical, BETTER tasting meats while you do it! Shannon also encourages a generational family view with multiple generations farming the same area of land.

Home Joys Blog - this blog was a mainstay when I was just starting out homemaking and learning self-reliance skills. Everything from fluency in prepping mixes and canning, gardening and breadmaking and other skills came to me in blog form long before I accumulated any books on the subject!

RuthAnn Zimmerman on Instagram - incredible family wisdom, motherhood wisdom and encouragement, self-reliance skills and tips, and delicious recipes

The Perfect Scoop - if you are cooking for a big family, I'm just sayin that custard and ice cream needs to become fluent and frequent! (Especially if you have a cow and chickens!!) This book includes mix-ins and cones and sauces. It isn't necessarily ancestral.

The Nourishing Traditions Cookbook for Children - if you are bringing children into the kitchen, this can be a fun and beautiful book for everyone to learn out of.

The Nourishing Traditions Cookbook - a resource for learning! The skills and techniques in this book can be applied to any food you want to prepare!

If you like us and use Apple Podcasts, we'd love it if you left a review!

Here's how:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library (you can search for it)
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.

Thank you. We really appreciate you taking the time to support us!

Thank you for listening - we'd love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

How do you eat ancestrally on a budget? What about burnout and decision fatigue? Alison and Andrea sit down with Christine and Corey from the Modern Ancestral Mamas Podcast with a stack of your questions, and all share resources and ideas to tackle each one! This will definitely go down in the books as one of our favorite episodes ever, as the four of us seriously enjoyed talking together and working through these issues as a group.

Be sure to check out Part One of this conversation over at the Modern Ancestral Mamas Podcast - "Relationships + Ancestral Food + How to Do It All"!

Love what we're doing?

Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

Here's what we talk about:

00:31 Introducing the episode

08:46 Welcome!

09:05 Question 1: How to avoid burnout

15:06 Question 2: Are organic bones absolutely necessary for bone broth? What if we can't find them?

22:17 Question 3: How do you manage all the ferments? How do you even make water kefir!?

29:29 Question 4: What are some meal train ideas for a new mom, for family members who want to help out after baby is born?

38:45 Gary's advice for when a family has a new baby!

39:12 Question 5: How has diet affected your little one's sleep?

47:29 Question 6: Tips for a mama on a budget - and when the budget is tight, what do you prioritize?

1:00:19 Question 7: Tell us your favorite resources for eating ancestrally - either podcasts or books!

Resources Mentioned

Corey Dunn on Instagram

Christine Muldoon on Instagram

Modern Ancestral Mamas Podcast

M.A.M. Interview with Alison and Andrea

When Andrea says "this book" in the introduction, she was referring to Nourishing Traditions by Sally Fallon Morell

Corey's Blog Post: What to Bring to a New Mom

The Nourishing Traditions Book of Baby & Child Care

Eat Like a Human by Dr. Bill Schindler

Real Food for Pregnancy by Lily Nichols

Nourished Beginnings by Renee Kohley

Wise Traditions Podcast

Christine's Real Food + Real Family Course

Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan

Offally Good Cooking on Instagram

Wild Fermentation by Sandor Ellix Katz

Nourishing Traditions Cookbook for Children by Suzanne Gross

A Cabin Full of Food by Marie Beausoleil

Radical Homemakers by Shannon Hayes

If you like us and use Apple Podcasts, we'd love it if you left a review!

Here's how:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library (you can search for it)
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.

Thank you. We really appreciate you taking the time to support us!

Thank you for listening - we'd love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

"Stock will bring you so many more benefits than muscle meat on its own and for about a tenth of the price"

Take the left-over bones from an animal, combine them with water and some gentle heat and then wait. You'll be gifted with one of the most revered food stuffs worldwide: Stock. It's nourishing, comforting, tasty and the base of so much good food.

Listen in to hear us wax lyrical over this simple food, then talk about how we make it, the different types and how we use it in our kitchens.

Love what we're doing?

Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

The run down:

2:10 What Andrea ate for breakfast and then what Alison ate for lunch

18:20 Talking about stock - a quote

22:22 Stock's historical clout

24:00 Why stocks are so popular

26:00 Health benefits of stock

"Stock is the best sports recovery and protein drink out there"

30:50 Why Andrea makes stock

32:20 Why Alison makes stock

34:55 Difference between bone broth and meat stock

38:30 The practicalities

39:20 How we cook it - equipment and routines

"Add in some herbs when you warm it up for an extra boost"

42:40 Add-ins to the pot and roasting the bones

46:52 The smell of stock cooking

49:40 Pork stock

"Cooking grains in stock is great!"

50:52 Fish stock

53:14 Heads and feet!

54:16 To skim or not?

54:52 Skinning chicken feet

56:05 Industrial stock

1:03:35 How we use stock in our kitchens and lives

"You can use stock with sourdough discard to make gravy"

1:06:12 Gravy and how Andrea makes hers

1:10:55 Freezing stock

"Hot chocolate broth? I'm going to go and make one!"

Resources Mentioned

The Ancestral Kitchen Challenge

Chef Aran Goldstein

The Fermentation School

Nourishing Traditions, the book

Nourishing Broth, the book

Jo Whitton's Quirky Cooking podcast episode on stock

Chewing The Fat, the book

BBC program archive

BBC Food Program on stock

Alison's recipe for Sourdough Discard Soup

Kobo Fermentary, on Instagram

Andrea's post on freezing in jars

Katy Bowman's work

If you like us and use Apple Podcasts, we'd love it if you left a review!

Here's how:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library (you can search for it)
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.

Thank you. We really appreciate you taking the time to support us!

Thank you for listening - we'd love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

I have hope because I feel that enough of us know that there is a way out. - Hilda

Hilda Labrada Gore is one of the most well-known voices in the ancestral health space. As the presenter of the hugely popular Wise Traditions podcast, she has spoken with health, agriculture and wellness leaders from all corners of the globe! Today, instead, she gets to take the guest seat and be the subject of a podcast interview! Alison and Andrea each brought their questions and asked her about what she has learned from hosting over 350 interviews in seven years, what she loves to prepare in her own kitchen, podcasting gaffes and more.

Love what we're doing?

Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details

Resources Mentioned

Health is our body's default setting. - Hilda

Weston A. Price Foundation

Find your WAPF chapter!

Sally Fallon Morell

Hilda's Website

Hilda's Instagram

Wise Traditions Conference

Wise Traditions Podcast

You Heal You: The Tommy John Podcast

The Nourishing Traditions Book

There's No Such Thing As Bad Weather by Linda Åkeson McGurk

The Junk Light Episode on Wise Traditions

Whiffletree Farm in Virginia

Wendell Berry

Joel Salatin

The Big Fat Surprise website

The Big Fat Surprise book

The Big Fat Surprise Interview on Wise Traditions

The Kefir Episode on Wise Traditions

If you like us and use Apple Podcasts, we'd love it if you left a review!

Here's how:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library (you can search for it)
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.

Thank you. We really appreciate you taking the time to support us!

Thank you for listening - we'd love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

"Once you've had really good pizza, it's hard to go back!"

You might hear our tummies growling in the background because today we talked about one of our mutual favorite subjects - pizza!! Alison shares some surprising facts about the history of pizza in Italy, and both Andrea and Alison discuss favorite ways of preparing dough and topping the pizza. There are infinite variations on this theme and they are all right - we don't judge what you want to put on your pizza, even if it's pineapple (but maybe a little if it's Nutella). Share your pizza pictures online and tag us on Instagram so we can drool over them and copy your brilliant ideas in our own kitchens!

Love what we're doing?

Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

Here's what we talk about:

2:00 New patron and a cool review!

3:50 Ancestral Kitchen Challenge update

7:30 What Andrea ate for breakfast

10:05 What Alison ate for supper

14:00 Pizza!

14:45 Defining pizza

17:48 History of pizza

"Pizza was a street food in Naples"

20:30 How a Neapolitan street food became a global phenomenon

"Pizza as we know it was not eaten nationally in Italy until the 70s and 80s"

25:15 Italian food and regionality

26:36 Flatbreads

"Flatbreads are core to humanity"

27:46 US styles of pizza

30:30 Bad pizza!

32:00 How Alison makes her spelt pizza dough

33:27 How Alison shapes her pizza dough

35:05 How Andrea makes her pizza dough

"Pizza is a great way to get our kids involved in the kitchen"

40:30 How we manage transferral from bench to oven

46:00 Toppings

50:35 How to avoid a soggy Margherita pizza

51:01 Making tomato sauce

55:21 Lardo on pizza

56:09 Don't set your oven on fire like Alison did!

1:00:00 Pizza temperatures/ovens

"My first oven in Italy had a integral pizza stone!"

1:01:42 It doesn't have to be perfect!

1:03:32 Pizza screens

1:04:47 Meatza

1:06:52 The problem with Nutella

"This makes me want to make pizza!!"

Resources Mentioned

See, you all knew pizza was popularized in Naples

Rebecca at A Humble Place

Nourishing Traditions for Kids as a Handicraft

2022 Ancestral Kitchen Challenge

Chewing the Fat book (also see The Eternal Table, by the same author!)

Chewing the Fat book review

The Art of Eating Well: An Italian Cookbook by Pellegrino Artusi

Taste & the TV Chef: How Storytelling Can Save the Planet by Gilly Smith

Elly's Everyday

Jo Whitton: Quirky Kitchen

Gola Podcast

Gola Podcast Episode: Nutella Nightmares

Sourdough Wholegrain Spelt Pizza Recipe on Alison's Website

If you like us and use Apple Podcasts, we'd love it if you left a review!

Here's how:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library (you can search for it)
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.

Thank you. We really appreciate you taking the time to support us!

Thank you for listening - we'd love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

Slovak food is comfort food. It’s not light, it’s not summery, but in the winter – it’s peasant food. Food that sticks to your bones and gives you a lot of energy to work in the fields. It’s simple; there’s a limited repertoire of spices. A lot of them involve just very ordinary ingredients. – Naomi

Get your marjoram and paprika ready, because the long-anticipated pig butchery interview is here! In this episode, Alison sits down with Naomi, a Canadian-born photographer and home cook who has lived in, immersed in and documented Slovakia for the past 17 years. Naomi shares about the experience of traditional Slovakian pig butchery including unique recipes, the secret to non-liver-tasting-paté (!!!) and more. To indulge in Naomi's incredible food photography and to find the recipes she mentions, check out the links in Resources!

Soup is a staple here. Traditionally, they had it every day for lunch. Naomi

Love what we're doing?

Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

Going and living in a place is really the only way you get to learn that every place has it's bonuses, but also every place has its frustrations as well. Alison

Time Stamps

You don’t actually need a lot of fancy equipment – a table, lots of knives, big things for mixing in. Naomi

01:17 What Naomi Ate

13:18 What Alison Ate

17:11 Introducing Naomi

17:25 How Alison met Naomi

18:43 Growing up in Canada

22:06 Life in Slovakia

23:50 Food in Slovakia and how it has changed

29:00 Do you miss Canada?

31:18 Let’s talk about Slovakian pig butchering!

34:04 The season for pig butchering

A fair amount of fruit schnapps is also consumed during this process, it’s an integral part of it! Naomi

36:25 Starting the pig butchering

39:40 The cutting

41:45 Lunch on butchering day

41:59 The organs: creating a traditional sausage

44:40 The underchin!

I absolutely heartily recommend having a go at those lard biscuit things! Alison

46:38 The lard and pagac (cracklin biscuits)

It’s a great winter food – it’s really full of energy and will keep you full for a long time. Naomi

53:25 The pig’s blood: black pudding and blood sausages

55:30 The taste of blood

This is something that doesn’t keep very well and it doesn’t freeze very well; so, they put it into bowls and share it with the neighbors. Naomi, sharing about black pudding

47:35 Headcheese

01:00:20 Nightfall

01:01:40 Dinner

01:02:50 The muscle meat

01:03:30 The secret to non-liver-tasting pate

01:04:30 Canned meat

01:04:44 The skin

01:07:00 Naomi’s favorite dish from the butchering

01:09:05 Cleaning up

01:10:41 Memories and looking to the future

01:21:00 If we want to make these recipes … where do we look?

01:22:25 An eBook on traditional Slovakian soups

01:22:55 A version of strapacki on the blog

01:25:30 Naomi’s favorite blog posts [under Slovakia or Recipes]

01:28:00 Naomi’s blog & Instagram

Resources Mentioned

Pretty much the toenails, and if we haven’t cleaned out the intestines then those too, get thrown away. Naomi

Naomi on Instagram

Anyone who gets excited by traditional recipes and beautiful photography, will want to have a look at your site. Alison

Potatoes, Bacon and Sauerkraut: Traditional Slovakian Dumplings (Strapačky)

If someone wants to start eating sauerkraut and it’s too strong for them, it’s a really good way to work into it. Naomi, talking about

Katie Bowman, movement specialist

Naomi’s Blog, Almost Bananas

A Slovak Pig Butchering Part I

Rice and Offal Sausages: Slovak Jaterničky

Mäkké Oškvarkové Pagáče: soft lard crackling biscuits

Best Beef Liver Pâté ... "This beef liver pâté recipe is delicious, thanks to an unexpected spice that magically does away with the liver taste. Even beef liver, which has a stronger taste, can be enjoyed by liver haters."

How to Cook Brains: Slovak Mozgy

Offal Recipes on Naomi's Blog

If you like us and use Apple Podcasts, we'd love it if you left a review!

Here's how:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library (you can search for it)
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.

Thank you. We really appreciate you taking the time to support us!

Thank you for listening - we'd love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

"The Ancestral Kitchen Challenge is here to spark your creative fire!" Andrea

We are excited to announce the Ancestral Kitchen Challenge! This challenge is designed to spark excitement and creativity in your kitchen and hopefully push you in a few areas to try something new or revisit something long forgotten. You can adjust every challenge to suit your unique kitchen, family and region!

In this episode Andrea and Alison discuss the 22 different challenge topics that are covered during the year, what sparked them and some different ways they could be imagined.

Download the challenge PDF

We hope you will share your challenge results with us! Tag the podcast, email [email protected] or use the hashtag #ancestralkitchenchallenge !

Love what we're doing?

Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

Time Stamps

1:51 What is The Ancestral Kitchen Challenge?

6:00 Make it your own!

6:30 Where to find the .pdf

7:00 #1 fermented drink

8.59 #2 book from the podcast

10:01 #3 bread

11:55 #4 kitchen scraps

13:13 #5 kitchen tool

15:16 #6 spice

16:18 #7 recipe exchange

17:38 #8 an elder

24:54 #9 broth

25:45 #10 recipe gift

16:56 #11 ferment

28:18 #12 dish known to locals

31:40 #13 offal

37:37 #14 fat

40:49 #15 herbs

45:03 #16 preserve something

46:17 #17 a previously-avoided recipe

48:46 #18 a meal entirely from your region

53:48 #19 go screen-free

1:01:55 #20 new cookbook

1:02:11 #21 make something from the podcast

1:02:41 #22 a meal from your genetic ancestors

1:04:54 How to share your challenges!

1:06:04 A page for your notes and the pdf

Resources Mentioned

The Literary Life Podcast (inspiration for this challenge!)

www.ancestralkitchen.com/challenge

Spices mentioned: Sumac, Cassia

Chewing the Fat by Karima Moyer-Nocchi

www.ancestralkitchen.com

www.farmandhearth.com

Renewing America's Food Traditions book

Renewing America's Food Traditions (RAFT) Alliance

Alison's sourdough porridge videos

Alison slow-cooked beef heart recipe

Aran's video instructions for teff pancakes are available on our Patreon feed

Naomi (Almost Bananas)

Resource for Offal: Naomi has an entire section of recipes for offal!

Naomi's Soft Lard Cracklin Biscuits (Mäkké Oškvarkové Pagáče)

Mayonnaise Recipe (use turkey fat instead of bacon fat)

Stephanie at ThistleBeeTea

Fire Cider Episode

Fire Cider or Master Tonic Recipe on my old embarrassing blog

Fire Cider book on Azure

Quitting Supermarkets episode

Six Books We Love episode

Our Favorite Kitchen Tools episode

Why I Gave Away My iPhone episode

ThreeRiversHomestead and the ThreeRiversChallenge (this is different than the one Andrea mentioned on the podcast)

ThreeRiversHomestead ALSO hosts the challenge Andrea mentioned, the EveryBitCountsChallenge

If you like us and use Apple Podcasts, we'd love it if you left a review!

Here's how:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library (you can search for it)
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.

Thank you. We really appreciate you taking the time to support us!

Thank you for listening - we'd love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

"Find who inspired the person who inspired you." - Andrea

We got together to share our book stacks for 2022 with each other and both our lists got longer in the process! Alison dived in depth with a few titles and Andrea brought a longer list with shorter descriptions. New published books as well as old vintage materials sit side by side in our to-be-read stacks, audiobooks and e-books as well, and we both stole titles from each other as we usually do.

We hope you will share your book stack with us and tag us or use the hashtag #ancestralkitchenbookstack so we can see it and share!

Love what we're doing?

Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats where we also share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

Do you know what got me interested in flying? It wasn't reading Bernoulli's principle - it was getting on a plane and flying from Seattle to Moscow. - Andrea

Time Stamps

Note: Further resources that we discussed in addition to our book stacks, as well as links to the books themselves, can be found in the Resources section below

Skip the intro and go straight to meals! 00:42

Thank you Patrons! 10:11

Introducing a sneak peak to .... The 2022 Ancestral Kitchen Challenge! (Check back for a BONUS episode all about this on Tuesday January 11!) 10:57

Link to the 2022 Ancestral Kitchen Challenge details

Diving into the book stacks 13:10

Eating to Extinction: The World's Rarest Foods and Why We Need to Preserve Them 13:25

Quote from Eating to Extinction 16:21

Review on Eating to Extinction from another reader 17:34

Andrea lists a few books from her stack and why fiction reading supports her understanding of ancestral eating 19:00

Letters to a Young Farmer 22:13

The Hidden Art of Homemaking 22:50

Lark Rise to Candleford 23:27

Annie Dillard 24:00

Defending Beef 24:29

Nourishment: What Animals Can Teach Us about Rediscovering Our Nutritional Wisdom 24:53

Alison speaks about Defending Beef 27:35

Andrea lists a few more books 33:16

Hungry Planet 33:30

Material World 36:00

It's so much bigger than "am I eating the right amount of protein..." This is so much more than that. - Andrea

Farm-Related Stack 42:19

Speak to the Earth: Pages from a Farmwife's Journal 42:24

Bee-Keeping for Beginners 43:00

Pastured Poultry Profits 43:30

Animals Make Us Human 44:02

I really appreciate someone giving a recommendation. Everyone listening, if you want to recommend some books to us - please do come and let us know. Recommendations really are a thing with books, you know. - Alison

Titles listeners on Instagram told us they are reading 46:00

Range: Why Generalists Triumph in a Specialists World 47:24

Alison works through her stack again 50:11

This year has been a year when I've delved - diven - doved into beer. I'm not sure which past participle to use. - Alison

How to Brew 51:09

I tend to do this with things - I dive in at some weird deep end. - Alison

Wild Brews 52:30

Working books for the kitchen 56:12

Carla Emery's Old-Fashioned Recipe Book 56:40

Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods 57:19

The Art of Natural Cheesemaking 59:00

Sacred and Healing Herbal Beers 59:59

Yes! Because you're feeding your mind! You have to feed your mind. Andrea

The Foxfire Book 1:00:20

Keeping Food Fresh: Old World Techniques and Recipes 01:01:22

Nourishing Traditions Audiobook 01:02:03

Chewing the Fat: An Oral History of Italian Foodways from Facism to Dolce Vita 01:04:24

Sharing a Quote from Chewing the Fat 01:09:16

Valdisieve 30 & Lode 01:15:00

Commonplace 01:18:15

Finding time to read 01:21:00

Sorry, I've just gone into a dream because you mentioned Pride and Prejudice. - Alison

Political Cartoon 01:24:45

Millet and Sorghum Bread 01:26:27

Resources Mentioned

Sitopia: How Food Can Save the World by Carolyn Steel

The Literary Life Podcast

Literary Life Challenge

The 2022 Ancestral Kitchen Challenge

Food Programme (BBC) Interview with Dan Saladino: Follow the Money

Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them by Dan Saladino (pre-sale)

Shakespeare in a Year

The Third Plate: Field Notes on the Future of Food by Dan Barber

Stone Barns at Blue Hill

Letters to a Young Farmer

Pilgrim at Tinker Creek by Annie Dillard

Peak Human Podcast interview with Fred Provenza

Defending Beef 2nd Edition by Nicolette Hahn Niman

Nourishment by Fred Provenza

Tara Couture at Slowdown Farmstead

The Living by Annie Dillard

Lark Rise to Candleford by Flora Thompson

Lark Rise adaptation TV show

The Hidden Art of Homemaking by Edith Schaeffer

How to Brew: Everything You Need to Know to Brew Great Beer Every Time by John Palmer

Hungry Planet: What the World Eats

Material World: A Global Family Portrait

Animals Make Us Human by Temple Grandin

Range by David Epstein

Cindy Rollins

God's Hotel by Victoria Sweet

Slow Medicine: The Way to Healing by Victoria Sweet

Wild Fermentation by Sandor Ellix Katz

Wild Brews: Beer Beyond the Influence of Brewer's Yeast by Jeff Sparrow

Speak to the Earth: Pages from a Farmwife's Journal by Rachel Peden

Pastured Poultry Profits by Joel Salatin

Beekeeping for Beginners by G.H. Cale, Jr

Deborah Madison

Titles mentioned by listeners on Instagram when we asked: Nourishing Traditions, Mama Bear Apologetics, Nourishing Diets, The Primal Connection, Real Food for Pregnancy, The Outlander Series, The Great Divorce, Hidden in Plain View, Morning Time with Cindy Rollins, The Real Anthony Fauci, A Christmas Carol, Honest Advent

Keeping Food Fresh by the Gardeners and Farmers of Terre Vivante

Nourishing Traditions by Sally Fallon Morell

Nourishing Traditions Audiobook

Fruitful and Fearless Podcast

The Foxfire Book (reprinted)

Chewing the Fat: An Oral History of Italian Food, from Facism to Dolce Vita by Karima Moyer-Nocchi

Karima Moyer-Nocchi, professor of language at the University of Sienna

Sacred & Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Harrod Buhner

The Art of Natural Cheesemaking by David Asher

David Asher on Instagram at Black Sheep School

Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods by Gary Paul Nabhan and Deborah Madison

RAFT Alliance - (Renewing America's Food Traditions)

A list of resources on endangered foods in America by RAFT

Carla Emery's Old-Fashioned Recipe Book

The Literary Life Commonplace Book

Valdisieve 30 & Lode (third slide) featuring recipes based on meat raised by Flavio, Alison's farmer

What is commonplacing?

To Say Nothing of the Dog by Connie Willis

Alison's Sorghum and Millet Sourdough Recipe

#trashfood #faminefood #cucinapovera

If you like us and use Apple Podcasts, we'd love it if you left a review!

Here's how:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library (you can search for it)
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4. Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.

Thank you. We really appreciate you taking the time to support us!

Thank you for listening - we'd love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

 "The figures fill me with hope. Because this journey we're taking is so important for health, for our children and for the planet. People are interested, they want to learn, they want to move..." Alison

The podcast made it from a twinkle in our eyes to 14,000+ downloads this year! And it's taught us both so much. Listen in to hear us talk about what worked, what we've both been up to and what we hope to bring to life in 2022.

Love what we're doing?

Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

"If you aren't where you want to be yet, just keep working on the skills" Andrea

Time Stamps:

2:12 It's our last episode of the year!

4:17 Thank *you* for all your support this year.

8:18 Andrea's breakfast - abundance and Ningxia Red

11:49 Alison's lunch - mutton liver, pumpernickel and rye farmhouse ale

17:10 The smell/memory connection

20:38 What's happened with the podcast this year

21:57 Rob's song, Who Ya Callin' Pigs

22:40 14,000 downloads!

24:20 Most popular episode this year

30:12 Zoom cook-alongs

31:45 What we've learnt from the podcast this year

41:22 What Alison's learnt in her own life this year

43.42 Alison tries to remember all the things she's done in the kitchen this year!

47:56 Alison talks about her family's reading time

52.45 Alison talks about her tech use/time management/screen use

1:00.48 Andrea's year

1:04:47 What keeping poultry has taught Andrea

1:05.00 Why Andrea names her animals

1:11:20 Alison's plans for 2022

1.14.35 Andrea's plans for 2022

"This is the podcast we wish we'd had when we started" Andrea 

**Thank you for staying with us whilst we work through audio gremlins. We have plans to help improve the quality next year.**

Resources Mentioned:

Stephanie's Castagnaccio post

Sign up for Alison's newsletter!

Andrea's Affiliate link for Ningxia Red

Details about Ningxia Red

Sourdough porridge videos on Alison's site

Alison's Boza course

Alison's Sowans course

Holistic Hilda (presenter on the Wise Traditions podcast)

Elly's Everyday Sourdough Baking You Tube channel

Our interview with Elly

Stay with Andrea at her Hip Camp

Alison cooking pizza in the wood-fired oven!

Chef Aran's Instagram profile

Toastmasters

Wuthering Heights read by Alison on Andrea's read-aloud podcast

Nourishing Traditions: THE Ancestral Cookbook episode

Why I Gave Away my iPhone episode

The Secret Life of Chocolate episode

Bibi's Kitchen cookbook

Sacred and Healing Herbal Beers book

Historical Brewing Techniques: The Lost Art of Farmhouse Brewing book

Wild Fermentation cookbook

Sitopia book

 "Why not build a relationship with an animal and love and appreciate it all the more when it passes out of this life and leaves you nutrition?" Andrea

If you like us and use Apple Podcasts, we'd love it if you left a review!

Here's how:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library (you can search for it)
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.

Thank you. We really appreciate you taking the time to support us!

Thank you for listening - we'd love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay

First of all, I think there are some differences between what you associate with Christmas over in the US, and what I associate with Christmas in the UK. - Alison

We're entering the Fall and Winter holiday season and food and sensory delights from the garden and kitchen are such a traditional part of that! Alison and Andrea discuss some of their favorite dishes to serve at this time of year and the traditions they want to cultivate more of.

Not by spending more, by spending less, our Christmases have been more beautiful, more memorable. - Alison

*We had some audio gremlins wanting to get in on our Christmas episode fun. We hope it doesn't spoil your enjoyment. Bear with us; we are working hard to fix these for next year!*

Love what we're doing?

Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!

For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.

Check out www.patreon.com/ancestralkitchenpodcast for all the details!

The traditions were not shaped because peasants were hauling in stuff from amazon.com, no, they were shaped because that's what they had around them... - Andrea

Time Stamps

01:05 You might hear Andrea's kids!

01:45 What Andrea ate last night

02:33 Alison's Lunch

04:14 A boza lesson learned and why Alison is changing her recipe

10:24 The history of cinnamon rolls

I had to look up a chelsea bun! I had never heard of them. Some pictures showed the cherry and some didn't. They do look like a cinnamon roll, a kind of dryer version! - Andrea

15:24 Thank you Patrons!

16:32 Let's talk about the holidays!

17:21 Some of Andrea's memories of Christmas traditions

It's really important to my mom to keep the holidays from being stressful and full of obligation. - Andrea

You have big shoes to stand in. - Alison

25:35 Alison talks about her Christmas memories

We need some transatlantic education lessons! - Alison, when Andrea still didn't understand what treacle pudding was

(I had to look up Christmas Suet Pudding because all I could think of was bird food. - Andrea)

30:30 Christmas in Italy - la bella figura

A picture of a Christmas Market in Florence, Italy

33:00 Where DID our modern traditions come from?

34:25 Hi Charis! :)

36:37 How Alison does things now

It has felt in the past like I've been on edge or I'm bending myself in order to spend Christmas with my [extended] family, and it has become much more magical when I've been able to create a space within the family that is the three of us to do something that we, all three of us, find magical. I don't think it will always be like this ... But it just so happens that the last seven years it's been just the three of us. - Alison

39:00 Alison's new tradition!

41:20 What Alison is thinking of making this year

43:00 King's College in Cambridge carol service (linked in resources!)

46:09 Alison's fermented gingerbread

Alison's Fermented Gingerbread

50% rye or spelt flour, 50% honey by weight

Mix and leave in a cool place for about a month before mixing into a final dough and baking!

47:30 Andrea's Pumpkin Spice Class (linked in resources - FREE class and FREE eBook download!)

47:59 A cat goes crazy at Andrea's house

50:25 Christmas in the Southern Hemisphere

51:54 The best Christmas and the most traditional Christmas is looking at what's around you and celebrating that, really celebrating that - Alison

If somebody feels frustrated because I can't afford this or that, turn to what is around you; your family, your church, whatever it is that's around you, how can you use that to create the traditions? - Andrea

53:05 Elly's sourdough fruitcake - it's linked below!

54:14 Holiday traditions listeners shared with us on Instagram! Thank you Jenna, Colleen, FourLambs!

54:29 We have a discussion about wassail and wassailing. The Wassail Song

Mentioned by Alison: Let's Go Wassailing! Episode on How to Eat to Save the Planet podcast by Gilly Smith

58:07 "This just happened right here on the air." Andrea

58:42 Mulled Bone Broth - is that a thing? Can it be a thing? "I don't see why not." - Alison

59:46 The results of our informal Instagram poll on Christmas traditions

1:00:29 Andrea's Christmas Mobile in 2019, in 2018, again in 2018, some natural garnish for a gift, some natural garnish on food

Hannah's Thanksgiving Centerpieces from 2020

Hannah's Handmade Wreath on Andrea's front door

01:04:25 Staying sane at Christmas - tips and ideas

She built those traditions up over years of doing what worked and then adding on. For me to compare myself today over the masterful art that she created over decades would be crazy. If you are looking on Instagram and getting overwhelmed and thinking "I can't do all the things" ... If your tradition is that you buy gingerbread cookies and you don't make them, go for it. - Andrea

01:09:10 Cheap and fun wrapping paper

01:10:07 Andrea finds a way to work Downton Abbey into the conversation again

People think I tried to put together a look, and I need them to know it's just trying to be cheap and use what I had around me. If you do what is natural and close and feels right, it comes together as YOUR signature look; rather than trying to start with what I wanted my signature look to be - that would have been very stressful. I just started with what I had around me and it turned into what it is, so that will shape your traditions! - Andrea

01:12:59 Elly's tip for sanity

01:14:50 Alison's hot tip for getting through the holidays!

01:16:30 Share your holiday traditions with us! Tag us on Instagram so we can see your traditions and share them!

Resources Mentioned

Alison's Boza Course

I Am Cultured "Raw, unpasteurised, naturally fermented food and drink full of goodness for your gut. Small batches handcrafted in North Devon"

The Choir of King's College Cambridge online

Elly's Everyday Sourdough

Where did Wassail originate?

Our Fall Cook-Along Zoom class is available to our patrons...find out more here.

Elly's Everyday Sourdough - Fruitcake!

Alison's Gingerbread

Libera Choir - NOT "Liberia" as Andrea's mistakenly called it on the air!

I think it's quite important to say - that it's important to do what you need to. It's supposed to be about enjoying, resting, doing things that you enjoy. - Alison

Bonus Resource Mention!

We didn't have time to mention this on air but it was on Andrea's list. If you love having a rhythmic advent tradition, Andrea really enjoys Cindy Rollins' book Hallelujah and the ideas shared in there for creating tradition.

If you want to learn more about Handel's Messiah, the topic of that book, check out this podcast: Handel's Messiah - the advent calendar

If you like us and use Apple Podcasts, we'd love it if you left a review!

Here's how:

1. Open the Apple Podcast app
2. Find Ancestral Kitchen Podcast in your library (you can search for it)
3. Scroll down to 'ratings and reviews'
4. Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.

Thank you. We really appreciate you taking the time to support us!

Thank you for listening - we'd love to continue the conversation.

Come find us on Instagram:

Andrea is at Farm and Hearth

Alison is at Ancestral Kitchen

The podcast is at Ancestral Kitchen Podcast

Original Music, Episode Mixing and Post-Production by Robert Michael Kay