Ancestral Kitchen

Ancestral Kitchen Podcast is five years old! A birthday that, when we started this adventure in late 2020, we could never have imagined. In this episode we will finally take you inside the podcast. You'll hear what goes on behind mic including plenty of the disasters we've had. We'll share with you three exciting announcements about how you can get more Ancestral Kitchen Podcast in your life, We'll also go over all the ways we can support you (because we've amassed a lot more than just the podcast episodes). We'll talk about what's happened in our own lives in the last five years and finally we'll share a few things we think you'd never guess!

To join the podcast community at the new Fellowship level, or at any of our levels, go here: ancestralkitchenpodcast.com/join

If you are interested in sponsoring an episode of the podcast, go here: ancestralkitchenpodcast.com/sponsoranepisode

To check out our sustainable, ethical merchandise, go here: ancestralkitchenpodcast.com/merch

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Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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Resources:

To access the podcast downloads mentioned in the show go to ancestralkitchenpodcast.com/downloads

To access the ancestral kitchen downloads mentioned in the episode, go to:

• The Beginner's Guide to Rye Sourdough Bread
• The Heritage Oat Collection

Alison's 10 Tips to Create & Maintain a Sourdough Starter

The rest of Alison's courses can be found here

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

The podcast has a website here!

Stay in touch with Alison via her newsletter at Ancestral Kitchen

The podcast is on You Tube here

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

How do you know if you are ancestral enough, and what really qualifies as "doing the thing"? Is there somebody out there with a list of ancestral things you need to be doing so you can "count" as being truly ancestral, or is it just a moving, non-linear line we are constantly progressing along with our intention and heart oriented the right way? It is this question, the always-haunting subject of imposter syndrome, and others that we are going to talk about today in this delightful interview with one of our podcast supporters and listeners, Jaycie, of Hazy River Homestead & Ranch in Idaho, USA.

Jaycie and Andrea both live off the grid with solar and generator power, and we had fun discussing some of the challenges that come with that lifestyle, as well as some of the benefits! You can see Jaycie's beautiful farm at www.hazyriverhomestead.com. This was a very early-morning call before the crack of dawn and it was a heart-warming, encouraging delight, so grab a hot beverage and let's settle in.

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Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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What we talk about:

1. What was the last thing you ate?
2. Imposter Syndrome and how to know if you are really doing the thing
3. Time investment: Some rewards we only see after layers of foundational years' work
4. Eating out of our pantries - how this shapes the way we cook (and the recipes we need!)
5. And more!

The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.

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

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

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Resources:

You can find Mason and Jaycie at www.hazyriverhomestead.com

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

Beans, Beans, the magical fruit, the more you eat, the more you absorb valuable minerals and proteins, improve your cardiovascular function and the health of your arterial walls as well as cholesterol and fat absorption, boost your digestion and gut bacteria health, and enjoy an array of bright and colorful foods - but what about that other, turbulent side benefit?

In this explosive episode, we will break down, like an enzyme breaks down an oligosaccharide, the compounds in beans and the processes in your body that can cause the possible noxious side benefits, as well as what ancestral peoples did to deal with this - aside from cracking ancient jokes that never get old. We will discuss in detail a patented process purported to eliminate ALL of the potentially thunderous side-effects using only water, time and heat, and we will additionally talk about herbs that can be cooked or served alongside beans to quell the claps of cheeky applause.

There is a copious amount of additional material that I could only include in the show notes for reasons of being too inappropriate to read on air, and they can be found on our website, ancestralkitchenpodcast.com by clicking the Episodes drop-down. I tested the absolute technology limits with the length of show notes today and ran out of room on our podcast apps, so go and enjoy the mountains of links and additional text I put there for you to enjoy.

In this episode I hope you will find the critical information you need to understand the possible pitfalls of beans and where those pitfalls come from, and leave feeling confident in how to deal with them and enjoy not only beans, but all their benefits - and none of their possible sound effects. Researching this episode left me all the more in awe of the incredible, ancient value beans bring to our diet, and more determined than ever to include them in a variety of meals across the week without what the Bard called any "strange eruptions".

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Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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

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Resources:

Check the show notes for this episode on https://ancestralkitchenpodcast.com/category/podcast/ . Additional show note material doubles the content you see here! On the website you will also see the ancestral jokes alluded to in the episode, as well as the newspaper clippings from the Duke of Windsor's wedding including the advertisement for bile beans!

Corned Beef recipe

How long have humans been eating beans?

The Story of Beans in Mexican Cuisine

Karen Hurd’s research on beans and bile - story starts at about 8 minutes in

London Musem bile beans

Bacteroides thetaiotaomicron utilization of RFO (raffinose family oligosaccharides)

What is Raffinose?

Article about Steve Sando and Rancho Gordo (behind a paywall, but new viewers are allowed an article or two before paying)

Sumerian Jokes

Ancient Anatolian bread

The Rise and Fall of Çatalhöyük: A Neolithic Matriarchy?

Neolithic Site of Çatalhöyük

Did Vikings and ancient Norse peoples eat beans?

When were potatoes introduced to England?

Does epazote reduce gassiness?

Epazote seeds from Mountain Rose Herbs (organic)

Yerba Santa

Fonda san Miguel

What do digestive bitters do?

What does epazote do to beans? “Epazote’s ability to reduce gas production is thought to be due to its carminative properties. Carminatives are ingredients that help to relieve gas and bloating in the digestive system. Epazote’s carminative properties are believed to work by reducing the amount of gas produced by bacteria in the large intestine. This is achieved through the inhibition of the growth of gas-producing bacteria, as well as the reduction of the amount of oligosaccharides that are fermented. As a result, epazote can help to reduce the discomfort and bloating associated with eating beans.”

Other carminative herbs

More carminative herbs

Sources - Garden Treasures (they do not sell online), Rancho Gordo, Hodmedods

Pressure canning book

Soaking beans

WAPF article on soaking beans

Don't use hard water to soak beans

Rancho Gordo recipes on their website

The Best Hummus (it really is! The process is magic)

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 foods will you find in an ancestral pantry in a modern world kitchen? Today we will share some of the foods we store in our pantries to keep our regional, from-scratch meals on the table on a daily basis, as well as talk about modern tools that help us to turn some inexpensive, bulk raw products into value-added products. We will travel back in time to visit ancient and old pantries and look at what people were eating and how they were storing it, and we will also talk about ancient tools, some of which we still use today.

Supporters of the pod can check their private podcast feed for an aftershow where we share some of the foods we used to keep in our pantries “Before” ancestral food; and, everyone can check the show notes here for some of our favorite resources for reading about pantries and food in times past.

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Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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

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Resources:

For the photos and descriptions mentioned in the show, see our show notes at www.ancestralkitchenpodcast.com

Ruth Goodman video, “What the Tudors really ate”

Tudor Monastery Farm, BBC/PBS

Food in History, Reay Tannahill

Five Children and It, E. Nesbit

The Diary of a Farmer’s Wife 1796 - 1797, Anne Hughes

Food In England, Dorothy Hartley

Lost Country Life, Dorothy Hartley

The Domestic Revolution, Ruth Goodman

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.

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Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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Resources:

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

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.

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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.

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Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.

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

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

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

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Resources:

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

Humans have been eating porridge (of which the American oatmeal is just one example) for, as you’ll hear, at least 32,000 years (that places it comfortably in the ‘paleo diet’ era!) Listen in to hear us cover just some of the history of this word and the comforting dish associated with it, as well as taking a tour of the many, many ways it is made throughout the world. Then we’ll focus in on oats - sharing surprising ways in which oat porridge has been served and eaten in the United Kingdom. We'll also explain the different types of oats used, the best ways to cook porridge and the myriad ways you can serve it.

If you love a bowl of steaming, creamy oatmeal, get ready to wrap your hands around this enlightening, inspiring episode.

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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!

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

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

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Resources:

Millet Polenta

Different Types of Oats and How to Use Each the Traditional Way

Heritage Oat Collection

What is Sowans?

Ollebrod recipe

How to Roll Your Own Oats (and 3 Good Reasons to do It!)

Gerty Milk article

Episode 70: Fermenting Oats

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

Everybody always wants to know - is a nourishing diet an elitist, privileged ideal, inaccessible to people without a huge budget, and only for the super wealthy? In this episode we are going to share five complete meals. Each meal serves a family of five, and each complete meal can be made for about $5USD (£3.71GBP).

Balancing these inexpensive meals against the more expensive meals that can turn up in an ancestral menu is one way you can bring the overall annual food budget down. You can make all five of these menus, combined, for less than it would cost to take your family of five out one time for the cheapest option at McDonald’s - and that’s not even accounting for the life-giving, health-sustaining benefits of your nourishing meals.

Each of these menus has an option for gluten-free and dairy-free, if they aren’t already, and they can also be made ahead, prepped ahead, or even frozen or canned for absolutely speedy preparation. We’ve shared a few books rich in ideas at the end of the episode, and supporters can find our notes for this rather note-heavy episode in a download available at ancestralkitchenpodcast.com.

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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.

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

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What We Cover:

1. What we ate
2. Review from Heather
3. The cost of food today
4. Nine ancestral principles for cutting down a food budget
5. Happy Meal costs! The expense of eating out and Alison's shock at the cost
6. The ideas behind the food: Seasonality, Availability, Fasting or Feasting, Preference and Abundance
7. Meals 1 - 5 and cost for each, and each component
8. Alison's chicken carcass aside - should we do an entire episode on this!?
9. A few inexpensive treats and beverages
10. Books chock-full of ideas
11. Discord discussion on what we can be growing and raising vs buying and bartering
12. INCLUDED Aftershow: The kombucha experiment and extra savings!

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

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

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Resources:

1. Alison's Gluten-Free Millet Sourdough Starter
2. Episode 103 – 10 Nourishing Traditions Dishes – Cheaper Than Supermarkets!
3. Meals at the Ancestral Hearth Cookbook
4. Episode 116 – Leftovers and Scraps in a Frugal Ancestral Kitchen
5. Naturally-Fermented Staffordshire Oatcakes Recipes
6. Cheesy Pinto Bean Recipe
7. Simple Apple Crisp

Extra Recipes

1. Pressure-Canned Beans
2. One-Pot Pinto Beans and Rice
3. Pinto Bean Soup with Greens
4. Cream of Corn Soup
5. Andrea's Kombucha Recipe

Books

1. Make the Bread, Buy the Butter by Jennifer Reese
2. Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette
3. A Cabin Full of Food by Marie Beausoleil (Amazon link)
4. Pressure Canning for Beginners by Angie Schneider

Further Reading

1. The Nella Last diaries give an intimate, day-by-day picture into life with war-time and post-war rationing in England
2. 84, Charing Cross Road by Helene Hanff; this isn't a book about food, but it gives surprising insight into the depth of the rationing and the effect it had, and how preciously the food was used that could be had
3. Looking up Wartime Recipes produces tons of amazing and interesting results for cookbooks and websites! Grandma's Wartime Kitchen, The Homefront Cookbook, and others have intriguing and creative recipes. Similarly, looking of Great Depression books can give a glimpse into many recipes and ways of eating during extremely lean times in the US.

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

Sausages, bacon, crackling – good pork can be heavenly food. But both of us know that, sometimes, in the ancestral food world, pork is viewed as the poorer cousin to grass-fed beef or pastured chicken. That needn't be the case and this episode will put real pork where it deserves to be - at the centre of our plates. We'll give you some fascinating history bites, we'll talk about how the Industrial Revolution changed mainstream pigs, and we will lay out how buying real, pastured, pork is a positive, health-giving and delicious choice for you and those you love. Expect to be inspired by hearing us talk about the many ways we cook the products of the pig, from the nose to the tail.

This episode is accompanied by a fabulous pork cookbook which we've gifted, as a thank you, to all our current supporters. So if you're a supporter do go check your email. The book, with over 25 pork recipes is also available to buy from the podcast's shop, you purchasing a copy will be directly supporting Andrea and I to continue this work. Find it here:

Pastured Pork Cookbook

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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.

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

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

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

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Resources:

1. www.robertmichaelkay.com
2. The new oat recipe download
3. How to Render Lard in a Slow Cooker
4. Pane con Ciccioli (lard crackling bread)
5. 7 Ways to Use Lard (& a Lard Crackling Spread Recipe)
6. How to Make Lardo (Italian Cured Pig Fat) at Home
7. Slovakian Lard Crackling Biscuits from Naomi at almostbananas.net
8. Eating to Extinction
9. Episode 29 - True Historical Italian Food
10. Episode 33 - The Fats We Love, The Fats We Leave
11. Episode 38 - Fat Rendering, Traditional Food Gems & Eggs, Eggs, Eggs!
12. Episode 49 - Traditional Slovakian Food
13. Episode 23 - Traditional Slovakian Pig Butchery
14. The roast pork crackling recipe Alison loves

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

The podcast has a website here!

Stay in touch with Alison via her newsletter at Ancestral Kitchen

The podcast is on You Tube here

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

Why eat local? What if it isn’t easy? What if the things I want aren't available? What's the point? Alison and I have both considered these questions for ourselves and factored them into decisions that we’ve made about how we live our everyday lives. We didn’t make the changes overnight, and we don’t even suggest people do so. After the many books we have read, the real-life experiences we have had, and guests we have interviewed on the subject of factory farming vs humane peasant farming, we have come to some conclusions about eating local that might surprise you. They might not be the conclusions or the “arguments” you were expecting.

This episode features an aftershow which could possibly be described as a little bit salty, where some spicier opinions came to the fore. It was impossible to include everything we had to say and keep the main episode at a reasonable length of time. If you want to hear this aftershow as well as over 140 other episodes on our more informal, private podcast Kitchen Table Chats, hop over to ancestralkitchenpodcast.com/join and join at companionship or above level. Thank you for your continued support and to all the supporters, reviewers and listeners who made this episode possible.

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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.

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Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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What We Covered:

1. Simple breakfast, and pheasant in Britain
2. A new, free rye resource from Alison
3. What countries are our listeners coming from?
4. How do they listen?
5. See the full list on our podcast website
6. Shout out to young listeners
7. Why do we eat local?
8. Eating like a human - behaving like a human
9. What is farm-friendly food
10. Is everything we eat local?
11. Healthcare spending and food spending
12. Money matters
13. Our plan to save the world (it might shock you)
14. What we can do
15. What is our responsibility?

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

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

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Resources:

1. To see the countries where we have AKP listeners, visit www.ancestralkitchenpodcast.com/downloads
2. To get Alison’s Beginner’s Guide to Rye Sourdough, pop your details in the sign-up box that’s nestling inside either of these informative blog posts on her site:

https://ancestralkitchen.com/2021/01/04/everyday-wholegrain-sourdough-rye-loaf/

Or

https://ancestralkitchen.com/2025/04/14/how-to-make-sourdough-rye-bread-from-scratch/

Each of the episodes mentioned here includes an entirely packed show notes of further reading and links on that specific topic!

1. Episode 46: Sir Patrick Holden
2. Episode 116: Leftovers and Scraps in a Frugal Ancestral Kitchen
3. Episode 103: 10 Nourishing Traditions Dishes Cheaper Than Supermarkets!
4. Episode 102: The Guide to Getting Out of Supermarkets
5. Episode 74: 14 Tips for Changing Your Food Habits
6. Episode 69: Fake Food v Small Farms
7. Episode 66: 50 Ways to Save Money on an Ancestral Diet Part I
8. Episode 67: 50 Ways to Save Money Part II
9. Episode 50: 20 Small Steps to an Ancestral Kitchen
10. Episode 4: The 5 Most Expensive (and Yet the Cheapest) Foods

Suggested Reading

1. Leah's Rec: Against the Machine by Paul Kingsnorth (we haven't read this yet, but are reading as a podcast together starting in Jan 2026)
2. A Bold Return to Giving a Damn: one farm, six generations, and the future of food by Will Harris
3. The Unsettling of America by Wendell Berry
4. Jayber Crow by Wendell Berry
5. The Art of the Commonplace: The Agrarian Essays of Wendell Berry by Wendell Berry
6. Everything I Want to Do Is Illegal: War Stories from the Local Food Front by Joel Salatin
7. The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements by Sandor Ellix Katz
8. The Joel Salatin book we mentioned a number of times: Holy Cows and Hog Heaven: The Food Buyer’s Guide to Farm Friendly Food by Joel Salatin

His goal [with this book] is to:

• Empower food buyers to pursue positive alternatives to the industrialized food system

• Bring clean food farmers and their patrons into a teamwork relationship

• Marry the best of western technology with the soul of eastern ethics

• Educate food buyers about productions

• Create a food system that enhances nature’s ecology for future generations"

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