What does ethical and sustainable seafood look like, and how in the world do we even begin to find such a thing? In this episode Andrea sat down with Sam Pflaum, owner and operator of Ketchikan Sam’s up in Ketchikan, Alaska, USA. Sam’s family has been living and fishing in Ketchikan, Alaska for several generations, and he understands the nature of the fish and the nature of the fishing industry. We asked him about farmed vs wild-caught salmon, different varieties of salmon, salmon hatcheries, ethics of salmon and eating fish when you live away from the ocean. We talked about alternatives to salmon and other types of fish that are good to eat, and we discussed seasonality and storing of fresh fish. This was a fascinating and eye-opening episode - seafood is a topic we are often asked about but we are not deeply educated on ourselves, and it was a relief to have someone to ask these questions who really understands the industry from all angles.After we finished recording the main feed episode, Sam took us on a walking tour of his fish plant, which you can see on our Ancestral Kitchen Podcast YouTube channel; supporters of the podcast can also listen in to the audio of this on the private podcast feed. Nothing beats seeing the visuals and walking outside to see the salmon running down the creek right outside the fish plant!Sam is educating us on how to find ethical suppliers wherever we may be, and the quality of fish to look for; we have also shared links to his online store for frozen fish shipping everywhere in the USA, in the show notes. There are plenty of other great resources in the show notes today too, so check them out for additional video content from Ketchikan Sam’s!* * * * * * * * * * * * * * * * * * * * * * * * * <a href="https://ancestralkitchenpodcast.com" rel="noopener noreferrer" target="_blank">Sign up to the pod's newsletter here.</a><a href="https://ancestralkitchen.com/ancientgrains/" rel="noopener noreferrer" target="_blank">Get a free 30-page guide to Baking with Ancient Grains</a><a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer" target="_blank">Read our Guide to Milling Your Own Flour</a><a href="https://ancestralkitchenpodcast.com/shop/books/all-three-of-our-cookbooks/" rel="noopener noreferrer" target="_blank">Get all three of the podcast cookbooks</a><a href="ancestralkitchenpodcast.com/merch" rel="noopener noreferrer" target="_blank">Wear our beautiful, sustainable merchandise</a><a href="https://ancestralkitchen.com/rye" rel="noopener noreferrer" target="_blank">Alison's course, Rye Sourdough Bread: Mastering The Basics</a><a href="https://ancestralkitchen.com/sowans" rel="noopener noreferrer" target="_blank">Alison's Sowans oat fermentation course</a>Visit our (non-Amazon!) bookshop: <a href="https://bookshop.org/shop/akp" rel="noopener noreferrer" target="_blank">US here</a> and <a href="https://uk.bookshop.org/shop/akp" rel="noopener noreferrer" target="_blank">UK here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * *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 <a href="https://ancestralkitchenpodcast.com/join" rel="noopener noreferrer" target="_blank">Find out more here!</a>* * * * * * * * * * * * * * * * * * * * * * * * * *What We Talked About:<ul><li>What was the last thing you ate today?</li><li>Let's do a deep dive on salmon - current sustainability issues, fishing ethics, regulations, as well as farmed vs wild-caught</li><li>Should someone who lives away from the sea be eating ocean seafood?</li><li>What are some reasonable alternatives to salmon?</li><li>The rising cost of seafood - prices double as tariffs block global imports of cheap, net-caught seafood</li><li>Fish seasonality - when to look for certain fish? How long can we store them in the freezer?</li><li>Jakob wanted to know: What sea animals can you smoke?</li></ul> <a href="https://www.youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer" target="_blank">Visit Ancestral Kitchen Podcast on YouTube</a> to see a walking tour of the fish plant and smokehouse, as well as hear Sam's favorite ways to cook and serve fish!The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:<ol><li>Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library</li><li>Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening</li></ol> * * * * * * * * * * * * * * * * * * * * * * * * * *Resources:<a href="https://ketchikansams.com/discount/ANCESTRAL26" rel="noopener noreferrer" target="_blank">Sam's online freezer shop </a>and use code ANCESTRAL26 for $10 off your order!<a href="https://youtu.be/TcnX15vdmP4?si=o1I36MS2y9khM459" rel="noopener noreferrer" target="_blank">Alaska Vibes interview and tour with Sam</a><a href="https://www.instagram.com/ketchikansams" rel="noopener noreferrer" target="_blank">Ketchikan Sam's on Instagram</a><a href="https://www.facebook.com/profile.php?id=61578755814467" rel="noopener noreferrer" target="_blank">Ketchikan Sam's on Facebook</a>Do you have memories, documents, recipes or stories of those who cooked ancestrally? <a href="https://ancestralkitchenpodcast.com/ancestralstories/" rel="noopener noreferrer" target="_blank">Visit our website here for how to share</a><a href="https://ancestralkitchen.com/newsletter" rel="noopener noreferrer" target="_blank">The podcast has a website here!</a>Stay in touch with Alison via her newsletter at <a href="http://instagram.com/ancestral_kitchen" rel="noopener noreferrer" target="_blank">Ancestral Kitchen</a><a href="https://youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer" target="_blank">The podcast is on You Tube here</a>The podcast is mixed and the music created by Alison's husband, Rob. Find him here: <a href="http://robertmichaelkay.com/" rel="noopener noreferrer" target="_blank">Robert Michael Kay</a>

What does ethical and sustainable seafood look like, and how in the world do we even begin to find such a thing? In this episode Andrea sat down with Sam Pflaum, owner and operator of Ketchikan Sam’s up in Ketchikan, Alaska, USA. Sam’s family has been living and fishing in Ketchikan, Alaska for several generations, and he understands the nature of the fish and the nature of the fishing industry. We asked him about farmed vs wild-caught salmon, different varieties of salmon, salmon hatcheries, ethics of salmon and eating fish when you live away from the ocean. We talked about alternatives to salmon and other types of fish that are good to eat, and we discussed seasonality and storing of fresh fish. This was a fascinating and eye-opening episode - seafood is a topic we are often asked about but we are not deeply educated on ourselves, and it was a relief to have someone to ask these questions who really understands the industry from all angles. After we finished recording the main feed episode, Sam took us on a walking tour of his fish plant, which you can see on our Ancestral Kitchen Podcast YouTube channel; supporters of the podcast can also listen in to the audio of this on the private podcast feed. Nothing beats seeing the visuals and walking outside to see the salmon running down the creek right outside the fish plant! Sam is educating us on how to find ethical suppliers wherever we may be, and the quality of fish to look for; we have also shared links to his online store for frozen fish shipping everywhere in the USA, in the show notes. There are plenty of other great resources in the show notes today too, so check them out for additional video content from Ketchikan Sam’s! * * * * * * * * * * * * * * * * * * * * * * * * * 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 Talked About:What was the last thing you ate today?Let's do a deep dive on salmon - current sustainability issues, fishing ethics, regulations, as well as farmed vs wild-caughtShould someone who lives away from the sea be eating ocean seafood?What are some reasonable alternatives to salmon?The rising cost of seafood - prices double as tariffs block global imports of cheap, net-caught seafoodFish seasonality - when to look for certain fish? How long can we store them in the freezer?Jakob wanted to know: What sea animals can you smoke? Visit Ancestral Kitchen Podcast on YouTube to see a walking tour of the fish plant and smokehouse, as well as hear Sam's favorite ways to cook and serve fish! The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views. * * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening * * * * * * * * * * * * * * * * * * * * * * * * * * Resources: Sam's online freezer shop and use code ANCESTRAL26 for $10 off your order! Alaska Vibes interview and tour with Sam Ketchikan Sam's on Instagram Ketchikan Sam's on Facebook Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share The podcast has a website here! Stay in touch with Alison via her newsletter at Ancestral Kitchen The podcast is on You Tube here The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

What does ethical and sustainable seafood look like, and how in the world do we even begin to find such a thing? In this episode Andrea sat down with Sam Pflaum, owner and operator of Ketchikan Sam’s up in Ketchikan, Alaska, USA. Sam’s family has been living and fishing in Ketchikan, Alaska for several generations, and he understands the nature of the fish and the nature of the fishing industry. We asked him about farmed vs wild-caught salmon, different varieties of salmon, salmon hatcheries, ethics of salmon and eating fish when you live away from the ocean. We talked about alternatives to salmon and other types of fish that are good to eat, and we discussed seasonality and storing of fresh fish. This was a fascinating and eye-opening episode - seafood is a topic we are often asked about but we are not deeply educated on ourselves, and it was a relief to have someone to ask these questions who really understands the industry from all angles.After we finished recording the main feed episode, Sam took us on a walking tour of his fish plant, which you can see on our Ancestral Kitchen Podcast YouTube channel; supporters of the podcast can also listen in to the audio of this on the private podcast feed. Nothing beats seeing the visuals and walking outside to see the salmon running down the creek right outside the fish plant!Sam is educating us on how to find ethical suppliers wherever we may be, and the quality of fish to look for; we have also shared links to his online store for frozen fish shipping everywhere in the USA, in the show notes. There are plenty of other great resources in the show notes today too, so check them out for additional video content from Ketchikan Sam’s!* * * * * * * * * * * * * * * * * * * * * * * * * <a href="https://ancestralkitchenpodcast.com" rel="noopener noreferrer">Sign up to the pod's newsletter here.</a><a href="https://ancestralkitchen.com/ancientgrains/" rel="noopener noreferrer">Get a free 30-page guide to Baking with Ancient Grains</a><a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer">Read our Guide to Milling Your Own Flour</a><a href="https://ancestralkitchenpodcast.com/shop/books/all-three-of-our-cookbooks/" rel="noopener noreferrer">Get all three of the podcast cookbooks</a><a href="ancestralkitchenpodcast.com/merch" rel="noopener noreferrer">Wear our beautiful, sustainable merchandise</a><a href="https://ancestralkitchen.com/rye" rel="noopener noreferrer">Alison's course, Rye Sourdough Bread: Mastering The Basics</a><a href="https://ancestralkitchen.com/sowans" rel="noopener noreferrer">Alison's Sowans oat fermentation course</a>Visit our (non-Amazon!) bookshop: <a href="https://bookshop.org/shop/akp" rel="noopener noreferrer">US here</a> and <a href="https://uk.bookshop.org/shop/akp" rel="noopener noreferrer">UK here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * *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 <a href="https://ancestralkitchenpodcast.com/join" rel="noopener noreferrer">Find out more here!</a>* * * * * * * * * * * * * * * * * * * * * * * * * *What We Talked About:<ul><li>What was the last thing you ate today?</li><li>Let's do a deep dive on salmon - current sustainability issues, fishing ethics, regulations, as well as farmed vs wild-caught</li><li>Should someone who lives away from the sea be eating ocean seafood?</li><li>What are some reasonable alternatives to salmon?</li><li>The rising cost of seafood - prices double as tariffs block global imports of cheap, net-caught seafood</li><li>Fish seasonality - when to look for certain fish? How long can we store them in the freezer?</li><li>Jakob wanted to know: What sea animals can you smoke?</li></ul> <a href="https://www.youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer">Visit Ancestral Kitchen Podcast on YouTube</a> to see a walking tour of the fish plant and smokehouse, as well as hear Sam's favorite ways to cook and serve fish!The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:<ol><li>Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library</li><li>Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening</li></ol> * * * * * * * * * * * * * * * * * * * * * * * * * *Resources:<a href="https://ketchikansams.com/discount/ANCESTRAL26" rel="noopener noreferrer">Sam's online freezer shop </a>and use code ANCESTRAL26 for $10 off your order!<a href="https://youtu.be/TcnX15vdmP4?si=o1I36MS2y9khM459" rel="noopener noreferrer">Alaska Vibes interview and tour with Sam</a><a href="https://www.instagram.com/ketchikansams" rel="noopener noreferrer">Ketchikan Sam's on Instagram</a><a href="https://www.facebook.com/profile.php?id=61578755814467" rel="noopener noreferrer">Ketchikan Sam's on Facebook</a>Do you have memories, documents, recipes or stories of those who cooked ancestrally? <a href="https://ancestralkitchenpodcast.com/ancestralstories/" rel="noopener noreferrer">Visit our website here for how to share</a><a href="https://ancestralkitchen.com/newsletter" rel="noopener noreferrer">The podcast has a website here!</a>Stay in touch with Alison via her newsletter at <a href="http://instagram.com/ancestral_kitchen" rel="noopener noreferrer">Ancestral Kitchen</a><a href="https://youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer">The podcast is on You Tube here</a>The podcast is mixed and the music created by Alison's husband, Rob. Find him here: <a href="http://robertmichaelkay.com/" rel="noopener noreferrer">Robert Michael Kay</a>

#139 - Swimming Upstream: Ethical Salmon in an Era of Farmed Fish with Sam Pflaum of Ketchikan Sam's

Imagine if you could put yourself inside ancestral kitchens all over the world and watch a week’s worth of food. Real people cooking for their real families using real ingredients.That’s what we’re talking about today. Because, thanks to our supporter community, we’ve made that possible for you. Answering a callout for weekly menus, our supporters sent them in and we’re sharing it all in a new expanded book called A Treasury of Ancestral Menus: 50 pages of a week’s worth of food from all over the world.When I sat down to read this book, it blew me away. I was reminded that this way of cooking doesn’t have to be perfect. I saw some ingenious ideas for cooking once, eating multiple times, some simple options I’d never even thought of, some nutritious flavour combinations that were brilliant and some breakfasts, lunches, and dinners I just wanted to copy! These people get it, I thought, and wanted to jump into the kitchen straight away and start cooking!Today we’ll share 20 meal ideas that come directly from these menus. Thank you to all the supporters that wrote down what they ate for a week and sent it to us. You’ve already got the treasury in your inbox. But more than that we wanted to make it available to everyone listening - because we know it will encourage and support more real food in more kitchens around the world. If you’re not a supporter, head to ancestralkitchenpodcast.com/menus and give us what your pocket can afford to download your copy.* * * * * * * * * * * * * * * * * * * * * * * * * <a href="https://ancestralkitchenpodcast.com" rel="noopener noreferrer" target="_blank">Sign up to the pod's newsletter here.</a><a href="https://ancestralkitchen.com/ancientgrains/" rel="noopener noreferrer" target="_blank">Get a free 30-page guide to Baking with Ancient Grains</a><a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer" target="_blank">Read our Guide to Milling Your Own Flour</a><a href="https://ancestralkitchenpodcast.com/shop/books/all-three-of-our-cookbooks/" rel="noopener noreferrer" target="_blank">Get all three of the podcast cookbooks</a><a href="ancestralkitchenpodcast.com/merch" rel="noopener noreferrer" target="_blank">Wear our beautiful, sustainable merchandise</a><a href="https://ancestralkitchen.com/rye" rel="noopener noreferrer" target="_blank">Alison's course, Rye Sourdough Bread: Mastering The Basics</a><a href="https://ancestralkitchen.com/sowans" rel="noopener noreferrer" target="_blank">Alison's Sowans oat fermentation course</a>Visit our (non-Amazon!) bookshop: <a href="https://bookshop.org/shop/akp" rel="noopener noreferrer" target="_blank">US here</a> and <a href="https://uk.bookshop.org/shop/akp" rel="noopener noreferrer" target="_blank">UK here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * *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 <a href="https://ancestralkitchenpodcast.com/join" rel="noopener noreferrer" target="_blank">Find out more here!</a>* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:<ol><li>Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library</li><li>Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening</li></ol> * * * * * * * * * * * * * * * * * * * * * * * * * *Resources:<a href="https://ancestralkitchenpodcast.com/menus" rel="noopener noreferrer" target="_blank">Get Your Copy of A Treasury of Ancestral Meals here</a><a href="https://ancestralkitchenpodcast.com/2026/05/132-a-week-of-ancestral-meals-what-we-really-ate/" rel="noopener noreferrer" target="_blank">Episode 132: A Week of Ancestral Meals: what we really ate </a><a href="https://ancestralkitchenpodcast.com/2023/04/56-preparing-nutrient-dense-meals-from-scratch-every-day/" rel="noopener noreferrer" target="_blank">Episode 56: Preparing Nutrient-Dense Meals From Scratch Every Day</a><a href="https://ancestralkitchenpodcast.com/product-category/books/" rel="noopener noreferrer" target="_blank">Spelt Sourdough Every Day</a><a href="https://ancestralkitchen.com/2023/11/14/the-best-way-to-soak-oats/" rel="noopener noreferrer" target="_blank">The Best Way to Soak Oats</a><a href="https://ancestralkitchen.com/2023/01/14/naturally-fermented-staffordshire-oatcakes/" rel="noopener noreferrer" target="_blank">Naturally-Fermented Staffordshire Oat Cakes</a>Do you have memories, documents, recipes or stories of those who cooked ancestrally? <a href="https://ancestralkitchenpodcast.com/ancestralstories/" rel="noopener noreferrer" target="_blank">Visit our website here for how to share</a><a href="https://ancestralkitchen.com/newsletter" rel="noopener noreferrer" target="_blank">The podcast has a website here!</a>Stay in touch with Alison via her newsletter at <a href="http://instagram.com/ancestral_kitchen" rel="noopener noreferrer" target="_blank">Ancestral Kitchen</a><a href="https://youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer" target="_blank">The podcast is on You Tube here</a>The podcast is mixed and the music created by Alison's husband, Rob. Find him here: <a href="http://robertmichaelkay.com/" rel="noopener noreferrer" target="_blank">Robert Michael Kay</a>

Imagine if you could put yourself inside ancestral kitchens all over the world and watch a week’s worth of food. Real people cooking for their real families using real ingredients. That’s what we’re talking about today. Because, thanks to our supporter community, we’ve made that possible for you. Answering a callout for weekly menus, our supporters sent them in and we’re sharing it all in a new expanded book called A Treasury of Ancestral Menus: 50 pages of a week’s worth of food from all over the world. When I sat down to read this book, it blew me away. I was reminded that this way of cooking doesn’t have to be perfect. I saw some ingenious ideas for cooking once, eating multiple times, some simple options I’d never even thought of, some nutritious flavour combinations that were brilliant and some breakfasts, lunches, and dinners I just wanted to copy! These people get it, I thought, and wanted to jump into the kitchen straight away and start cooking! Today we’ll share 20 meal ideas that come directly from these menus. Thank you to all the supporters that wrote down what they ate for a week and sent it to us. You’ve already got the treasury in your inbox. But more than that we wanted to make it available to everyone listening - because we know it will encourage and support more real food in more kitchens around the world. If you’re not a supporter, head to ancestralkitchenpodcast.com/menus and give us what your pocket can afford to download your copy. * * * * * * * * * * * * * * * * * * * * * * * * * 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:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening * * * * * * * * * * * * * * * * * * * * * * * * * * Resources: Get Your Copy of A Treasury of Ancestral Meals here Episode 132: A Week of Ancestral Meals: what we really ate Episode 56: Preparing Nutrient-Dense Meals From Scratch Every Day Spelt Sourdough Every Day The Best Way to Soak Oats Naturally-Fermented Staffordshire Oat Cakes Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share The podcast has a website here! Stay in touch with Alison via her newsletter at Ancestral Kitchen The podcast is on You Tube here The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Imagine if you could put yourself inside ancestral kitchens all over the world and watch a week’s worth of food. Real people cooking for their real families using real ingredients.That’s what we’re talking about today. Because, thanks to our supporter community, we’ve made that possible for you. Answering a callout for weekly menus, our supporters sent them in and we’re sharing it all in a new expanded book called A Treasury of Ancestral Menus: 50 pages of a week’s worth of food from all over the world.When I sat down to read this book, it blew me away. I was reminded that this way of cooking doesn’t have to be perfect. I saw some ingenious ideas for cooking once, eating multiple times, some simple options I’d never even thought of, some nutritious flavour combinations that were brilliant and some breakfasts, lunches, and dinners I just wanted to copy! These people get it, I thought, and wanted to jump into the kitchen straight away and start cooking!Today we’ll share 20 meal ideas that come directly from these menus. Thank you to all the supporters that wrote down what they ate for a week and sent it to us. You’ve already got the treasury in your inbox. But more than that we wanted to make it available to everyone listening - because we know it will encourage and support more real food in more kitchens around the world. If you’re not a supporter, head to ancestralkitchenpodcast.com/menus and give us what your pocket can afford to download your copy.* * * * * * * * * * * * * * * * * * * * * * * * * <a href="https://ancestralkitchenpodcast.com" rel="noopener noreferrer">Sign up to the pod's newsletter here.</a><a href="https://ancestralkitchen.com/ancientgrains/" rel="noopener noreferrer">Get a free 30-page guide to Baking with Ancient Grains</a><a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer">Read our Guide to Milling Your Own Flour</a><a href="https://ancestralkitchenpodcast.com/shop/books/all-three-of-our-cookbooks/" rel="noopener noreferrer">Get all three of the podcast cookbooks</a><a href="ancestralkitchenpodcast.com/merch" rel="noopener noreferrer">Wear our beautiful, sustainable merchandise</a><a href="https://ancestralkitchen.com/rye" rel="noopener noreferrer">Alison's course, Rye Sourdough Bread: Mastering The Basics</a><a href="https://ancestralkitchen.com/sowans" rel="noopener noreferrer">Alison's Sowans oat fermentation course</a>Visit our (non-Amazon!) bookshop: <a href="https://bookshop.org/shop/akp" rel="noopener noreferrer">US here</a> and <a href="https://uk.bookshop.org/shop/akp" rel="noopener noreferrer">UK here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * *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 <a href="https://ancestralkitchenpodcast.com/join" rel="noopener noreferrer">Find out more here!</a>* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:<ol><li>Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library</li><li>Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening</li></ol> * * * * * * * * * * * * * * * * * * * * * * * * * *Resources:<a href="https://ancestralkitchenpodcast.com/menus" rel="noopener noreferrer">Get Your Copy of A Treasury of Ancestral Meals here</a><a href="https://ancestralkitchenpodcast.com/2026/05/132-a-week-of-ancestral-meals-what-we-really-ate/" rel="noopener noreferrer">Episode 132: A Week of Ancestral Meals: what we really ate </a><a href="https://ancestralkitchenpodcast.com/2023/04/56-preparing-nutrient-dense-meals-from-scratch-every-day/" rel="noopener noreferrer">Episode 56: Preparing Nutrient-Dense Meals From Scratch Every Day</a><a href="https://ancestralkitchenpodcast.com/product-category/books/" rel="noopener noreferrer">Spelt Sourdough Every Day</a><a href="https://ancestralkitchen.com/2023/11/14/the-best-way-to-soak-oats/" rel="noopener noreferrer">The Best Way to Soak Oats</a><a href="https://ancestralkitchen.com/2023/01/14/naturally-fermented-staffordshire-oatcakes/" rel="noopener noreferrer">Naturally-Fermented Staffordshire Oat Cakes</a>Do you have memories, documents, recipes or stories of those who cooked ancestrally? <a href="https://ancestralkitchenpodcast.com/ancestralstories/" rel="noopener noreferrer">Visit our website here for how to share</a><a href="https://ancestralkitchen.com/newsletter" rel="noopener noreferrer">The podcast has a website here!</a>Stay in touch with Alison via her newsletter at <a href="http://instagram.com/ancestral_kitchen" rel="noopener noreferrer">Ancestral Kitchen</a><a href="https://youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer">The podcast is on You Tube here</a>The podcast is mixed and the music created by Alison's husband, Rob. Find him here: <a href="http://robertmichaelkay.com/" rel="noopener noreferrer">Robert Michael Kay</a>

#140 - 20 Meal Ideas from Real Kitchens

We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&A.This episode is packed with information:We start with troubleshooting bread made with freshly milled flour, including:<ul><li>why your bread might not be rising as much</li><li>why you might have experienced your bread pancaking</li><li>and why freshly milled flour breads need more water and how best to transition to that</li></ul> We then go on to talk about sifting, how to do it, and the nutritional effects.We talk about storing grain, whether we're personally concerned with the heat that grinding grains at home produces, and then how we store excess flour.We cover freshly milling gluten-free grains, including a deep dive into oats.And we talk about all the other things you can use your home mill for, and there are lots of them.Whether you have a mill or whether you're just thinking about getting a mill, this episode will bring you something new.* * * * * * * * * * * * * * * * * * * * * * * * * <a href="https://ancestralkitchenpodcast.com" rel="noopener noreferrer" target="_blank">Sign up to the pod's newsletter here.</a><a href="https://ancestralkitchen.com/ancientgrains/" rel="noopener noreferrer" target="_blank">Get a free 30-page guide to Baking with Ancient Grains</a><a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer" target="_blank">Read our Guide to Milling Your Own Flour</a><a href="https://ancestralkitchenpodcast.com/shop/books/all-three-of-our-cookbooks/" rel="noopener noreferrer" target="_blank">Get all three of the podcast cookbooks</a><a href="ancestralkitchenpodcast.com/merch" rel="noopener noreferrer" target="_blank">Wear our beautiful, sustainable merchandise</a><a href="https://ancestralkitchen.com/rye" rel="noopener noreferrer" target="_blank">Alison's course, Rye Sourdough Bread: Mastering The Basics</a><a href="https://ancestralkitchen.com/sowans" rel="noopener noreferrer" target="_blank">Alison's Sowans oat fermentation course</a>Visit our (non-Amazon!) bookshop: <a href="https://bookshop.org/shop/akp" rel="noopener noreferrer" target="_blank">US here</a> and <a href="https://uk.bookshop.org/shop/akp" rel="noopener noreferrer" target="_blank">UK here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * *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 <a href="https://ancestralkitchenpodcast.com/join" rel="noopener noreferrer" target="_blank">Find out more here!</a>* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:<ol><li>Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library</li><li>Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening</li></ol> * * * * * * * * * * * * * * * * * * * * * * * * * *Resources:<a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer" target="_blank">Ancestral Kitchen Podcast Guide to Home Milling</a><a href="https://www.facebook.com/profile.php?id=61585330860108" rel="noopener noreferrer" target="_blank">The Grain Flavour Wheel Project</a><a href="https://ancestralkitchen.com/2025/05/03/how-to-make-stone-ground-oats-oatmeal-in-the-mockmill/" rel="noopener noreferrer" target="_blank">Alison’s article on making stone-ground oatmeal in the mockmill</a><a href="https://www.deliverdeli.com/mockmill-milling-guide/" rel="noopener noreferrer" target="_blank">Mockmill Milling Guide</a><a href="https://ancestralkitchen.com/2020/06/01/bread-lasagna-ancestral-cook-up-june-2020/" rel="noopener noreferrer" target="_blank">Bread Lasagna</a>Do you have memories, documents, recipes or stories of those who cooked ancestrally? <a href="https://ancestralkitchenpodcast.com/ancestralstories/" rel="noopener noreferrer" target="_blank">Visit our website here for how to share</a><a href="https://ancestralkitchen.com/newsletter" rel="noopener noreferrer" target="_blank">The podcast has a website here!</a>Stay in touch with Alison via her newsletter at <a href="http://instagram.com/ancestral_kitchen" rel="noopener noreferrer" target="_blank">Ancestral Kitchen</a><a href="https://youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer" target="_blank">The podcast is on You Tube here</a>The podcast is mixed and the music created by Alison's husband, Rob. Find him here: <a href="http://robertmichaelkay.com/" rel="noopener noreferrer" target="_blank">Robert Michael Kay</a>

We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&A. This episode is packed with information: We start with troubleshooting bread made with freshly milled flour, including:why your bread might not be rising as muchwhy you might have experienced your bread pancakingand why freshly milled flour breads need more water and how best to transition to that We then go on to talk about sifting, how to do it, and the nutritional effects. We talk about storing grain, whether we're personally concerned with the heat that grinding grains at home produces, and then how we store excess flour. We cover freshly milling gluten-free grains, including a deep dive into oats. And we talk about all the other things you can use your home mill for, and there are lots of them. Whether you have a mill or whether you're just thinking about getting a mill, this episode will bring you something new. * * * * * * * * * * * * * * * * * * * * * * * * * 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:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening * * * * * * * * * * * * * * * * * * * * * * * * * * Resources: Ancestral Kitchen Podcast Guide to Home Milling The Grain Flavour Wheel Project Alison’s article on making stone-ground oatmeal in the mockmill Mockmill Milling Guide Bread Lasagna Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share The podcast has a website here! Stay in touch with Alison via her newsletter at Ancestral Kitchen The podcast is on You Tube here The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&amp;A.This episode is packed with information:We start with troubleshooting bread made with freshly milled flour, including:<ul><li>why your bread might not be rising as much</li><li>why you might have experienced your bread pancaking</li><li>and why freshly milled flour breads need more water and how best to transition to that</li></ul> We then go on to talk about sifting, how to do it, and the nutritional effects.We talk about storing grain, whether we're personally concerned with the heat that grinding grains at home produces, and then how we store excess flour.We cover freshly milling gluten-free grains, including a deep dive into oats.And we talk about all the other things you can use your home mill for, and there are lots of them.Whether you have a mill or whether you're just thinking about getting a mill, this episode will bring you something new.* * * * * * * * * * * * * * * * * * * * * * * * * <a href="https://ancestralkitchenpodcast.com" rel="noopener noreferrer">Sign up to the pod's newsletter here.</a><a href="https://ancestralkitchen.com/ancientgrains/" rel="noopener noreferrer">Get a free 30-page guide to Baking with Ancient Grains</a><a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer">Read our Guide to Milling Your Own Flour</a><a href="https://ancestralkitchenpodcast.com/shop/books/all-three-of-our-cookbooks/" rel="noopener noreferrer">Get all three of the podcast cookbooks</a><a href="ancestralkitchenpodcast.com/merch" rel="noopener noreferrer">Wear our beautiful, sustainable merchandise</a><a href="https://ancestralkitchen.com/rye" rel="noopener noreferrer">Alison's course, Rye Sourdough Bread: Mastering The Basics</a><a href="https://ancestralkitchen.com/sowans" rel="noopener noreferrer">Alison's Sowans oat fermentation course</a>Visit our (non-Amazon!) bookshop: <a href="https://bookshop.org/shop/akp" rel="noopener noreferrer">US here</a> and <a href="https://uk.bookshop.org/shop/akp" rel="noopener noreferrer">UK here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * *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 <a href="https://ancestralkitchenpodcast.com/join" rel="noopener noreferrer">Find out more here!</a>* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:<ol><li>Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library</li><li>Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening</li></ol> * * * * * * * * * * * * * * * * * * * * * * * * * *Resources:<a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer">Ancestral Kitchen Podcast Guide to Home Milling</a><a href="https://www.facebook.com/profile.php?id=61585330860108" rel="noopener noreferrer">The Grain Flavour Wheel Project</a><a href="https://ancestralkitchen.com/2025/05/03/how-to-make-stone-ground-oats-oatmeal-in-the-mockmill/" rel="noopener noreferrer">Alison’s article on making stone-ground oatmeal in the mockmill</a><a href="https://www.deliverdeli.com/mockmill-milling-guide/" rel="noopener noreferrer">Mockmill Milling Guide</a><a href="https://ancestralkitchen.com/2020/06/01/bread-lasagna-ancestral-cook-up-june-2020/" rel="noopener noreferrer">Bread Lasagna</a>Do you have memories, documents, recipes or stories of those who cooked ancestrally? <a href="https://ancestralkitchenpodcast.com/ancestralstories/" rel="noopener noreferrer">Visit our website here for how to share</a><a href="https://ancestralkitchen.com/newsletter" rel="noopener noreferrer">The podcast has a website here!</a>Stay in touch with Alison via her newsletter at <a href="http://instagram.com/ancestral_kitchen" rel="noopener noreferrer">Ancestral Kitchen</a><a href="https://youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer">The podcast is on You Tube here</a>The podcast is mixed and the music created by Alison's husband, Rob. Find him here: <a href="http://robertmichaelkay.com/" rel="noopener noreferrer">Robert Michael Kay</a>

#133 - Home Milling Q & A

Fat is one of the cornerstones of ancestral eating. But getting hold of good saturated fat is not easy and can be eye-wateringly expensive. Making it at home, as Andrea and I do, you can cut your costs incredibly and also feel sure of the provenance and processing.This episode will talk you through everything you need to know about rendering fat. We'll explain the different types of fats, their names, their properties and how you can use them. We'll then demystify the ways you can render fat in your kitchen, no matter what equipment you have, giving you step-by-step instructions. We'll clarify how you'll know your fat is done, what to do with the leftovers, how to clean up, the many different ways you can store your fat and how to know if it's gone bad.This episode is peppered with real questions from real ancestral cooks about fat rendering – thank you to every supporter who sent in their query.* * * * * * * * * * * * * * * * * * * * * * * * * <a href="https://ancestralkitchenpodcast.com" rel="noopener noreferrer" target="_blank">Sign up to the pod's newsletter here.</a><a href="https://ancestralkitchen.com/ancientgrains/" rel="noopener noreferrer" target="_blank">Get a free 30-page guide to Baking with Ancient Grains</a><a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer" target="_blank">Read our Guide to Milling Your Own Flour</a><a href="https://ancestralkitchenpodcast.com/shop/books/all-three-of-our-cookbooks/" rel="noopener noreferrer" target="_blank">Get all three of the podcast cookbooks</a><a href="ancestralkitchenpodcast.com/merch" rel="noopener noreferrer" target="_blank">Wear our beautiful, sustainable merchandise</a><a href="https://ancestralkitchen.com/rye" rel="noopener noreferrer" target="_blank">Alison's course, Rye Sourdough Bread: Mastering The Basics</a><a href="https://ancestralkitchen.com/sowans" rel="noopener noreferrer" target="_blank">Alison's Sowans oat fermentation course</a>Visit our (non-Amazon!) bookshop: <a href="https://bookshop.org/shop/akp" rel="noopener noreferrer" target="_blank">US here</a> and <a href="https://uk.bookshop.org/shop/akp" rel="noopener noreferrer" target="_blank">UK here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * *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 <a href="https://ancestralkitchenpodcast.com/join" rel="noopener noreferrer" target="_blank">Find out more here!</a>* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:<ol><li>Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library</li><li>Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening</li></ol> * * * * * * * * * * * * * * * * * * * * * * * * * *Resources:<a href="https://www.amazon.co.uk/Hunter-Gather-Ancestrally-Nutrition-Ingredient/dp/B0D9K61J1Q/ref=sr_1_6?crid=3TP4FNL4MJ9QI&dib=eyJ2IjoiMSJ9.z3E7dB3QpaBaBzYPVjYO6RypEJ6hQiRDmkwYZ57HrJx6___EIoVOXnco7fycX5G70zJBVAaSmY1Cglcx7RA5IjKmHFSuJ3YToVg7Goxyh-yIAVHJgq8Q1RnL6dlUqNQDTaIvmEys900EKrTiuKNOgIdqkMhYtcG3DLZssGAL3vpzV_4j40E6Ohm7Or7Morljwt1rWGPjASBkEsizlV50BzxZsqRu7MADSLYWe7aJF-_ISSCwpRuSqfbUaMfTrC11SheFc1JsJT0q_rpTrsZAzB1zg0hbVjIpPREYSBwXBY8.j1Dipx8_7Y_QuqrHUxAVu2x1TIyNUCIyDUytlBgDF3s&dib_tag=se&keywords=Tallow&qid=1769514388&sprefix=tallow%2Caps%2C131&sr=8-6&th=1" rel="noopener noreferrer" target="_blank">Tallow price online link</a><a href="https://www.ocado.com/products/borough-broth-100-organic-pork-fat/681232011?utm_source=google&utm_medium=cpc&utm_campaign=22853952916&utm_content=non-brand&gclsrc=aw.ds&gad_source=1&gad_campaignid=22844258124&gbraid=0AAAAADi6iHkMfKgXERtDDAeSrAaPD5BlG" rel="noopener noreferrer" target="_blank">Lard price online link</a><a href="https://ancestralkitchen.com/2023/07/25/how-to-render-lard-in-a-slow-cooker/" rel="noopener noreferrer" target="_blank">How to render lard in a slow cooker</a><a href="https://ancestralkitchen.com/2023/10/17/7-ways-to-use-lard-including-a-lard-crackling-spread-recipe/" rel="noopener noreferrer" target="_blank">7 ways to use lard (including a lard crackling spread recipe)</a><a href="https://ancestralkitchen.com/2022/05/05/paneconciccioli/" rel="noopener noreferrer" target="_blank">Pane con Ciccioli recipe</a>Do you have memories, documents, recipes or stories of those who cooked ancestrally? <a href="https://ancestralkitchenpodcast.com/ancestralstories/" rel="noopener noreferrer" target="_blank">Visit our website here for how to share</a><a href="https://ancestralkitchen.com/newsletter" rel="noopener noreferrer" target="_blank">The podcast has a website here!</a>Stay in touch with Alison via her newsletter at <a href="http://instagram.com/ancestral_kitchen" rel="noopener noreferrer" target="_blank">Ancestral Kitchen</a><a href="https://youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer" target="_blank">The podcast is on You Tube here</a>The podcast is mixed and the music created by Alison's husband, Rob. Find him here: <a href="http://robertmichaelkay.com/" rel="noopener noreferrer" target="_blank">Robert Michael Kay</a>

Fat is one of the cornerstones of ancestral eating. But getting hold of good saturated fat is not easy and can be eye-wateringly expensive. Making it at home, as Andrea and I do, you can cut your costs incredibly and also feel sure of the provenance and processing. This episode will talk you through everything you need to know about rendering fat. We'll explain the different types of fats, their names, their properties and how you can use them. We'll then demystify the ways you can render fat in your kitchen, no matter what equipment you have, giving you step-by-step instructions. We'll clarify how you'll know your fat is done, what to do with the leftovers, how to clean up, the many different ways you can store your fat and how to know if it's gone bad. This episode is peppered with real questions from real ancestral cooks about fat rendering – thank you to every supporter who sent in their query. * * * * * * * * * * * * * * * * * * * * * * * * * 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:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening * * * * * * * * * * * * * * * * * * * * * * * * * * Resources: Tallow price online link Lard price online link How to render lard in a slow cooker 7 ways to use lard (including a lard crackling spread recipe) Pane con Ciccioli recipe 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

Fat is one of the cornerstones of ancestral eating. But getting hold of good saturated fat is not easy and can be eye-wateringly expensive. Making it at home, as Andrea and I do, you can cut your costs incredibly and also feel sure of the provenance and processing.This episode will talk you through everything you need to know about rendering fat. We'll explain the different types of fats, their names, their properties and how you can use them. We'll then demystify the ways you can render fat in your kitchen, no matter what equipment you have, giving you step-by-step instructions. We'll clarify how you'll know your fat is done, what to do with the leftovers, how to clean up, the many different ways you can store your fat and how to know if it's gone bad.This episode is peppered with real questions from real ancestral cooks about fat rendering – thank you to every supporter who sent in their query.* * * * * * * * * * * * * * * * * * * * * * * * * <a href="https://ancestralkitchenpodcast.com" rel="noopener noreferrer">Sign up to the pod's newsletter here.</a><a href="https://ancestralkitchen.com/ancientgrains/" rel="noopener noreferrer">Get a free 30-page guide to Baking with Ancient Grains</a><a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer">Read our Guide to Milling Your Own Flour</a><a href="https://ancestralkitchenpodcast.com/shop/books/all-three-of-our-cookbooks/" rel="noopener noreferrer">Get all three of the podcast cookbooks</a><a href="ancestralkitchenpodcast.com/merch" rel="noopener noreferrer">Wear our beautiful, sustainable merchandise</a><a href="https://ancestralkitchen.com/rye" rel="noopener noreferrer">Alison's course, Rye Sourdough Bread: Mastering The Basics</a><a href="https://ancestralkitchen.com/sowans" rel="noopener noreferrer">Alison's Sowans oat fermentation course</a>Visit our (non-Amazon!) bookshop: <a href="https://bookshop.org/shop/akp" rel="noopener noreferrer">US here</a> and <a href="https://uk.bookshop.org/shop/akp" rel="noopener noreferrer">UK here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * *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 <a href="https://ancestralkitchenpodcast.com/join" rel="noopener noreferrer">Find out more here!</a>* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:<ol><li>Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library</li><li>Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening</li></ol> * * * * * * * * * * * * * * * * * * * * * * * * * *Resources:<a href="https://www.amazon.co.uk/Hunter-Gather-Ancestrally-Nutrition-Ingredient/dp/B0D9K61J1Q/ref=sr_1_6?crid=3TP4FNL4MJ9QI&amp;dib=eyJ2IjoiMSJ9.z3E7dB3QpaBaBzYPVjYO6RypEJ6hQiRDmkwYZ57HrJx6___EIoVOXnco7fycX5G70zJBVAaSmY1Cglcx7RA5IjKmHFSuJ3YToVg7Goxyh-yIAVHJgq8Q1RnL6dlUqNQDTaIvmEys900EKrTiuKNOgIdqkMhYtcG3DLZssGAL3vpzV_4j40E6Ohm7Or7Morljwt1rWGPjASBkEsizlV50BzxZsqRu7MADSLYWe7aJF-_ISSCwpRuSqfbUaMfTrC11SheFc1JsJT0q_rpTrsZAzB1zg0hbVjIpPREYSBwXBY8.j1Dipx8_7Y_QuqrHUxAVu2x1TIyNUCIyDUytlBgDF3s&amp;dib_tag=se&amp;keywords=Tallow&amp;qid=1769514388&amp;sprefix=tallow%2Caps%2C131&amp;sr=8-6&amp;th=1" rel="noopener noreferrer">Tallow price online link</a><a href="https://www.ocado.com/products/borough-broth-100-organic-pork-fat/681232011?utm_source=google&amp;utm_medium=cpc&amp;utm_campaign=22853952916&amp;utm_content=non-brand&amp;gclsrc=aw.ds&amp;gad_source=1&amp;gad_campaignid=22844258124&amp;gbraid=0AAAAADi6iHkMfKgXERtDDAeSrAaPD5BlG" rel="noopener noreferrer">Lard price online link</a><a href="https://ancestralkitchen.com/2023/07/25/how-to-render-lard-in-a-slow-cooker/" rel="noopener noreferrer">How to render lard in a slow cooker</a><a href="https://ancestralkitchen.com/2023/10/17/7-ways-to-use-lard-including-a-lard-crackling-spread-recipe/" rel="noopener noreferrer">7 ways to use lard (including a lard crackling spread recipe)</a><a href="https://ancestralkitchen.com/2022/05/05/paneconciccioli/" rel="noopener noreferrer">Pane con Ciccioli recipe</a>Do you have memories, documents, recipes or stories of those who cooked ancestrally? <a href="https://ancestralkitchenpodcast.com/ancestralstories/" rel="noopener noreferrer">Visit our website here for how to share</a><a href="https://ancestralkitchen.com/newsletter" rel="noopener noreferrer">The podcast has a website here!</a>Stay in touch with Alison via her newsletter at <a href="http://instagram.com/ancestral_kitchen" rel="noopener noreferrer">Ancestral Kitchen</a><a href="https://youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer">The podcast is on You Tube here</a>The podcast is mixed and the music created by Alison's husband, Rob. Find him here: <a href="http://robertmichaelkay.com/" rel="noopener noreferrer">Robert Michael Kay</a>

#127 - How to Render Fat at Home (with Q&A)

When Alison and I were starting this podcast, she asked who was on my dream list of people to talk to. I said Tara Couture of Slowdown Farmstead and today that is what happened. In an incredibly long and appropriately slow morning we sat down together to talk for the first time and it was like visiting with an old friend I had waited a very long time to see again. Tara once shared her life on Instagram and I followed her avidly there, listening to her wisdom both practical and philosophical on butchery and growing and shifting, and how in the midst of life we are in death. Taking words from the screen to the printed page, Tara recently wrote a book, Radiance of the Ordinary. Since I had dropped off social media and Tara soon would herself, I was no longer reading her words, so when my copy arrived in the mail it felt like unwrapping a long-awaited, much anticipated letter from a beloved mentor.In this episode we discussed many things including what does it look like to be living life at a human pace, as a human, in an ever-increasingly inhumane world? Is it even possible or practical to be a human in a world that expects you to be, and treats you as, a machine? Tara and I went through a lot of tea and boza over this long conversation so I invite you to settle in and join in with us, and let's be human together.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get <a href="https://oneearthhealth.com/AncestralKitchen15" rel="noopener noreferrer" target="_blank">15% off your first order here</a> and <a href="https://oneearthhealth.com/?sca_ref=4459297.TUfbZkxMzK" rel="noopener noreferrer" target="_blank">5% off all subsequent orders here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * <a href="https://ancestralkitchenpodcast.com" rel="noopener noreferrer" target="_blank">Sign up to the pod's newsletter here.</a><a href="https://ancestralkitchen.com/ancientgrains/" rel="noopener noreferrer" target="_blank">Get a free 30-page guide to Baking with Ancient Grains</a><a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer" target="_blank">Read our Guide to Milling Your Own Flour</a><a href="https://ancestralkitchenpodcast.com/shop/books/all-three-of-our-cookbooks/" rel="noopener noreferrer" target="_blank">Get all three of the podcast cookbooks</a><a href="ancestralkitchenpodcast.com/merch" rel="noopener noreferrer" target="_blank">Wear our beautiful, sustainable merchandise</a><a href="https://ancestralkitchen.com/rye" rel="noopener noreferrer" target="_blank">Alison's course, Rye Sourdough Bread: Mastering The Basics</a><a href="https://ancestralkitchen.com/sowans" rel="noopener noreferrer" target="_blank">Alison's Sowans oat fermentation course</a>Visit our (non-Amazon!) bookshop: <a href="https://bookshop.org/shop/akp" rel="noopener noreferrer" target="_blank">US here</a> and <a href="https://uk.bookshop.org/shop/akp" rel="noopener noreferrer" target="_blank">UK here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * *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 <a href="https://ancestralkitchenpodcast.com/join" rel="noopener noreferrer" target="_blank">Find out more here!</a>* * * * * * * * * * * * * * * * * * * * * * * * * *The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:<ol><li>Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library</li><li>Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening</li></ol> * * * * * * * * * * * * * * * * * * * * * * * * * *Resources:<a href="https://www.slowdownfarmstead.com/" rel="noopener noreferrer" target="_blank">Slowdown Farmstead | Tara | Substack</a><a href="https://bookshop.org/a/86014/9781645023098" rel="noopener noreferrer" target="_blank">Radiance of the Ordinary by Tara Couture</a><a href="https://bookshop.org/a/86014/9780593850633" rel="noopener noreferrer" target="_blank">Against the Machine by Paul Kingsnorth</a>Do you have memories, documents, recipes or stories of those who cooked ancestrally? <a href="https://ancestralkitchenpodcast.com/ancestralstories/" rel="noopener noreferrer" target="_blank">Visit our website here for how to share</a><a href="https://ancestralkitchen.com/newsletter" rel="noopener noreferrer" target="_blank">The podcast has a website here!</a>Stay in touch with Alison via her newsletter at <a href="http://instagram.com/ancestral_kitchen" rel="noopener noreferrer" target="_blank">Ancestral Kitchen</a><a href="https://youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer" target="_blank">The podcast is on You Tube here</a>The podcast is mixed and the music created by Alison's husband, Rob. Find him here: <a href="http://robertmichaelkay.com/" rel="noopener noreferrer" target="_blank">Robert Michael Kay</a>

When Alison and I were starting this podcast, she asked who was on my dream list of people to talk to. I said Tara Couture of Slowdown Farmstead and today that is what happened. In an incredibly long and appropriately slow morning we sat down together to talk for the first time and it was like visiting with an old friend I had waited a very long time to see again. Tara once shared her life on Instagram and I followed her avidly there, listening to her wisdom both practical and philosophical on butchery and growing and shifting, and how in the midst of life we are in death. Taking words from the screen to the printed page, Tara recently wrote a book, Radiance of the Ordinary. Since I had dropped off social media and Tara soon would herself, I was no longer reading her words, so when my copy arrived in the mail it felt like unwrapping a long-awaited, much anticipated letter from a beloved mentor. In this episode we discussed many things including what does it look like to be living life at a human pace, as a human, in an ever-increasingly inhumane world? Is it even possible or practical to be a human in a world that expects you to be, and treats you as, a machine? Tara and I went through a lot of tea and boza over this long conversation so I invite you to settle in and join in with us, and let's be human together. * * * * * * * * * * * * * * * * * * * * * * * * * * One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here. * * * * * * * * * * * * * * * * * * * * * * * * * 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 personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views. * * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening * * * * * * * * * * * * * * * * * * * * * * * * * * Resources: Slowdown Farmstead | Tara | Substack Radiance of the Ordinary by Tara Couture Against the Machine by Paul Kingsnorth 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

When Alison and I were starting this podcast, she asked who was on my dream list of people to talk to. I said Tara Couture of Slowdown Farmstead and today that is what happened. In an incredibly long and appropriately slow morning we sat down together to talk for the first time and it was like visiting with an old friend I had waited a very long time to see again. Tara once shared her life on Instagram and I followed her avidly there, listening to her wisdom both practical and philosophical on butchery and growing and shifting, and how in the midst of life we are in death. Taking words from the screen to the printed page, Tara recently wrote a book, Radiance of the Ordinary. Since I had dropped off social media and Tara soon would herself, I was no longer reading her words, so when my copy arrived in the mail it felt like unwrapping a long-awaited, much anticipated letter from a beloved mentor.In this episode we discussed many things including what does it look like to be living life at a human pace, as a human, in an ever-increasingly inhumane world? Is it even possible or practical to be a human in a world that expects you to be, and treats you as, a machine? Tara and I went through a lot of tea and boza over this long conversation so I invite you to settle in and join in with us, and let's be human together.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get <a href="https://oneearthhealth.com/AncestralKitchen15" rel="noopener noreferrer">15% off your first order here</a> and <a href="https://oneearthhealth.com/?sca_ref=4459297.TUfbZkxMzK" rel="noopener noreferrer">5% off all subsequent orders here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * <a href="https://ancestralkitchenpodcast.com" rel="noopener noreferrer">Sign up to the pod's newsletter here.</a><a href="https://ancestralkitchen.com/ancientgrains/" rel="noopener noreferrer">Get a free 30-page guide to Baking with Ancient Grains</a><a href="https://ancestralkitchenpodcast.com/2025/02/milling/" rel="noopener noreferrer">Read our Guide to Milling Your Own Flour</a><a href="https://ancestralkitchenpodcast.com/shop/books/all-three-of-our-cookbooks/" rel="noopener noreferrer">Get all three of the podcast cookbooks</a><a href="ancestralkitchenpodcast.com/merch" rel="noopener noreferrer">Wear our beautiful, sustainable merchandise</a><a href="https://ancestralkitchen.com/rye" rel="noopener noreferrer">Alison's course, Rye Sourdough Bread: Mastering The Basics</a><a href="https://ancestralkitchen.com/sowans" rel="noopener noreferrer">Alison's Sowans oat fermentation course</a>Visit our (non-Amazon!) bookshop: <a href="https://bookshop.org/shop/akp" rel="noopener noreferrer">US here</a> and <a href="https://uk.bookshop.org/shop/akp" rel="noopener noreferrer">UK here</a>.* * * * * * * * * * * * * * * * * * * * * * * * * *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 <a href="https://ancestralkitchenpodcast.com/join" rel="noopener noreferrer">Find out more here!</a>* * * * * * * * * * * * * * * * * * * * * * * * * *The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:<ol><li>Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library</li><li>Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening</li></ol> * * * * * * * * * * * * * * * * * * * * * * * * * *Resources:<a href="https://www.slowdownfarmstead.com/" rel="noopener noreferrer">Slowdown Farmstead | Tara | Substack</a><a href="https://bookshop.org/a/86014/9781645023098" rel="noopener noreferrer">Radiance of the Ordinary by Tara Couture</a><a href="https://bookshop.org/a/86014/9780593850633" rel="noopener noreferrer">Against the Machine by Paul Kingsnorth</a>Do you have memories, documents, recipes or stories of those who cooked ancestrally? <a href="https://ancestralkitchenpodcast.com/ancestralstories/" rel="noopener noreferrer">Visit our website here for how to share</a><a href="https://ancestralkitchen.com/newsletter" rel="noopener noreferrer">The podcast has a website here!</a>Stay in touch with Alison via her newsletter at <a href="http://instagram.com/ancestral_kitchen" rel="noopener noreferrer">Ancestral Kitchen</a><a href="https://youtube.com/@AncestralKitchenPodcast-bw6bb" rel="noopener noreferrer">The podcast is on You Tube here</a>The podcast is mixed and the music created by Alison's husband, Rob. Find him here: <a href="http://robertmichaelkay.com/" rel="noopener noreferrer">Robert Michael Kay</a>

#126 - Living Like a Human with Tara Couture of Slowdown Farmstead

"When we eat close to the land, everything is about connection"Come meet Andrea, the American half of Ancestral Kitchen, in this kick-off episode of our podcast.You'll hear about her life, family and newly-created farm as we cover such topics as taking ownership, moving from the city to a farmstead, not being able to 'un-know' something, eating close to home, heritage breeds, tiny kitchens and how it's all about connection!We'd love to continue the conversation. Come find us on Instagram:Andrea is at <a href="instagram.com/farmandhearth" rel="noopener noreferrer" target="_blank">Farm and Hearth</a>Alison is at <a href="instagram.com/ancestral_kitchen" rel="noopener noreferrer" target="_blank">Ancestral Kitchen</a>The podcast is at <a href="https://instagram.com/ancestralkitchenpodcast/" rel="noopener noreferrer" target="_blank">Ancestral Kitchen Podcast</a>Original Music, Episode Mixing and Post-Production by Robert Michael Kay<a href="http://robertmichaelkay.com/" rel="noopener noreferrer" target="_blank">www.robertmichaelkay.com</a>

"When we eat close to the land, everything is about connection" Come meet Andrea, the American half of Ancestral Kitchen, in this kick-off episode of our podcast. You'll hear about her life, family and newly-created farm as we cover such topics as taking ownership, moving from the city to a farmstead, not being able to 'un-know' something, eating close to home, heritage breeds, tiny kitchens and how it's all about connection! 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 www.robertmichaelkay.com

"When we eat close to the land, everything is about connection"Come meet Andrea, the American half of Ancestral Kitchen, in this kick-off episode of our podcast.You'll hear about her life, family and newly-created farm as we cover such topics as taking ownership, moving from the city to a farmstead, not being able to 'un-know' something, eating close to home, heritage breeds, tiny kitchens and how it's all about connection!We'd love to continue the conversation. Come find us on Instagram:Andrea is at <a href="instagram.com/farmandhearth" rel="noopener noreferrer">Farm and Hearth</a>Alison is at <a href="instagram.com/ancestral_kitchen" rel="noopener noreferrer">Ancestral Kitchen</a>The podcast is at <a href="https://instagram.com/ancestralkitchenpodcast/" rel="noopener noreferrer">Ancestral Kitchen Podcast</a>Original Music, Episode Mixing and Post-Production by Robert Michael Kay<a href="http://robertmichaelkay.com/" rel="noopener noreferrer">www.robertmichaelkay.com</a>

#1 - Meet Andrea of Farm and Hearth

The Ancestral Kitchen is a twice-monthly podcast hosted by Alison, a European town-dweller and Andrea, living on a family farm in northwest Washington state. Pull up a chair at the table and join us as we talk about eating, cooking and living with ancient ancestral food wisdom in a modern-world kitchen.

Find us here: http://ancestralkitchenpodcast.com

Podcast theme and audio production by Robert Michael Kay, find him at www.robertmichaelkay.com

Health & Fitness

Nutrition

Education

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How To

Food

The Ancestral Kitchen is a twice-monthly podcast hosted by Alison, a European town-dweller and Andrea, living on a family farm in northwest Washington state. Pull up a chair at the table and join us as we talk about eating, cooking and living with ancient ancestral food wisdom in a modern-world kitchen. Find us here: http://ancestralkitchenpodcast.com Podcast theme and audio production by Robert Michael Kay, find him at www.robertmichaelkay.com

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