Ancestral Kitchen

If you asked both Andrea and I who's inspired us the most we'd both put our guest today, Sandor Katz, right up there in our top couple of names. We've read his books, underlining phrase after phrase, we've taken his advice; we've made his ferments, so many of his ferments. He's inspired, educated, and hand-held us both through our food fermentation journeys.

Coming up is a fascinating and informative conversation that covers what Sandor grows and ferments, safety and fermentation, wild starters versus commercial yeast and how you can utilise wild yeast in your ferments, the war on bacteria, the small food revolution and much more.

Check out our aftershow conversation with Sandor! We talk about tibicos (water kefir) and milk kefir and why grains don't populate. You can get access and download by joining our patreon community at the Companionship level or above. Find details here.

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

The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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

Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

What we cover:

• Sandor's garden
• Chestnut miso
• Sandor's love of lard
• Wild starters v. Commercial yeasts
• How to utilise wild yeast
• Sour beer
• Sandor's take on where we are with the small food revolution
• The war on bacteria
• Fermentation as a food safety strategy

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

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

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

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

Resources:

Sandor's books in our (non-Amazon) bookstore. Purchase them whilst supporting local bookstores and the podcast!

• The Art of Fermentation
• Wild Fermentation 
• Fermentation Journeys
• Fermentation as Metaphor
• The Revolution Will Not Be Microwaved

People's Republic of Fermentation

Sandor's Site

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

All of us have tried to change our food habits at some stage, most of us multiple times. Maybe, as you’re listening to this, you want to. It sounds simple - I’ll just stop eating this and start eating that. But it’s never that easy, is it?! Today, we’ll take a deep dive into food habits and offer you 14 Tips for Changing yours.

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

The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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

Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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

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

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

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

Resources:

Alison's Chocolate course

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

In this episode we will share what a Slow Christmas is and why we choose to celebrate our holidays this way. We'll talk about some specific traditions for meals, gifts and more - both from our homes and from the homes of our community of patrons.

If you're a patron of the podcast, check your email for a link to our 2023 Christmas gift to you!

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

The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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

Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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

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

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

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

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

Spelt is a wonderful, economical alternative to wheat. I've been baking with it for a decade now and I love its deep, nutty flavour, its flexibility and its digestibility - many people who don't get on with wheat can enjoy spelt, especially if it's in a sourdough loaf.

Whether you've tried spelt or not, this episode will give you everything you need to know to get the most from this grain in your own kitchen. And we'll celebrate the podcast's second ecookbook, Sourdough Spelt Every Day, that distils so much of my baking experience into a guide that'll get you rustling up all manner of spelt goodies to enjoy!

Get your copy of Sourdough Spelt Every Day here!

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

The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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

Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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

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

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

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

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

Piper’s Farm was founded in 1989 by Peter Grieg and his wife, Henri. It’s just north of Exeter in Devon, Britain, and today it is run by their son Will and his partner, Abby, in a multi-generational partnership and succession achievement.

Peter Grieg worked for his father’s farm and shop business and saw the factory farm model brought from the US to the UK, by his father, post-WWII; and he watched it evolve into the beast it has become today. He never felt right raising animals under the oppressive, unhealthy conditions that the factory farm requires, and his development of Pipers Farm and the multi-farm network it involves today has been a many-decades long de-evolution, back to the older traditional methods of animal husbandry, community network, and local butchery.

Abby is the co-author of Pipers Farm Sustainable Meat Cookbook: Recipes and Wisdom for Considered Carnivores. She is the one we talk to here in this episode. Abby’s thoughts are profound and distinct and she shares them here in vibrant clarity with the background and the farm experience to match. How is meat to be ethically handled, how does waste factor into all of this, why are consumers so key to sustainable farms, and even what are some details we can use in the kitchen to improve our meat preparation!

Patrons of the pod will find a selection of recipes from the cookbook in their Treasure Trove ready to download today, and we will talk about a few more in the episode here. Patrons can also check their private podcast feed to enjoy a short bonus aftershow with Abby where we went just a little deeper and more informally into some of what we covered on the show. So much about our food system can be depressing and dismal, Abby will leave us inspired by the beauty that is possible and the strength of choice that each one of us has.

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

The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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

Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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

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

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

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

Resources:

Get your own copy of the book in the podcast bookshop:

In the US here

In the UK here

Pipers Farm on the web

Pipers Farm on Instagram

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

The podcast has a website here!

Stay in touch with Alison via her newsletter at Ancestral Kitchen

The podcast is on You Tube here

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

Oats are one of my ultimate comfort foods. Golden, creamy, filling, tasty - what is there not to love? It's been that way for me for a long time. Long before I realised that huge swathes of my English, Scottish, Welsh and Irish ancestors subsisted on oats, sometimes eating them three times a day for many generations.

Today we'll focus on the oat, and fermenting oats. Finally Andrea let me out of my cage to talk about some of the research I've been doing into this wonderful grain over the last year. Listen in and I'm sure you'll hear things that you did not know about oats.

We'll talk about five reasons why you'd want to ferment your oats. We'll give you a brief history of the grain and some traditional examples of oat fermentation. We'll talk about the sad way that most oats are eaten these days, and then we'll get practical, and give you details of how to ferment your oats and, as you'll hear Andrea say early on, stay to the end for some potentially controversial information which has come from my latest research into oats and phytic acid. It's probably not what you're expecting to hear, it's certainly wasn't what what I was expecting to find out, and it's changed how I eat my oats.

This episode is literally jam-packed with information. You might need to listen to the science-y bits towards the end a couple of times to get them under your belt, but I hope it will inform, inspire and get you super-clear on this wonderful golden grain, and how you can bring it to life with fermentation in your own kitchen.

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

The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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

Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

What we cover:

• 5 reasons to ferment your oats
• a brief history of oats
• some traditional examples of oat fermentation
• how most oats are eaten these days
• why didn't the Scottish ferment their oats?
• details of how to ferment oats
• Alison's latest research into phytic acid and oats

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

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

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

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

Resources:

Alison's Zoom-recorded course Fermenting Oats (which is now free!)

Alison's course Sowans, The Scottish Oat Ferment

The blog post explaning Alison's thoughts on why the Scottish didn't ferment their oats

Sign up for Alison's newsletter for the latest on her planned oat book project!

The post Andrea asked Alison to share about the making of Lancashire oatcakes

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

Before we read the books that our guest today, Chris Smaje, wrote, we knew we didn't want a world where fake food, food manufactured in factories was what we ate as a society. We didn’t believe that protein made in stainless steel vats could give our minds, bodies, souls and communities what they need to survive and thrive.

But what we didn't know, is that manufactured protein, fake food or precision fermentation, however you want to term it, literally will not work.

Listen in to this episode to understand exactly why manufactured food is not an option for our world going forward and what our only alternative is. This episode will leave you staggered by the statistics around manufactured food, informed as to why it is not a feasible solution to our world's problems and with so much more confidence in the belief that real food, real farms, and real people are what we need to find our way out of our current crisis.

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

The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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

Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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

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

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

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

Resources:

Purchasing books through our virtual 'local' bookstore supports your local bookstore and the podcast!

• Saying No to a Farm Free Future the book in our US bookstore: https://bookshop.org/a/86014/9781915294166 in our UK bookstore: https://uk.bookshop.org/a/10911/9781915294166
• Small Farm Future the book in our US bookstore: https://bookshop.org/a/86014/9781603589024 in our UK bookstore: https://uk.bookshop.org/a/10911/9781603589024
• Dave Goulson's Silent Earth book in our US bookstore: https://bookshop.org/a/86014/9780063088214 in our UK bookstore: https://uk.bookshop.org/a/10911/9781529114423
• Find Chris online at: https://chrissmaje.com https://twitter.com/csmaje

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

If you’re bringing raw milk into your home, whether it is through a herd share, shopping from a local raw dairy or co-op, or you have a cow on the back pasture, it is inevitable that we start wanting to value-add that milk; both adding nutritional value to it by culturing it in our homes, and adding monetary value by making raw milk into what would be higher priced items from the store.

In this episode Robyn who is the creator over at Cheese From Scratch on Instagram is here to teach us about creating your own cheese starter on the counter at home, and producing naturally fermented cheese in your own kitchen.

We also recorded an aftershow episode where we covered some more advanced aspects of cheesemaking, as well as information on raising cows, choosing cows, milking cows, and just cow things in general. You can join as a Patron today to hear this and, as of this recording, about 80 other bonus episodes and aftershows for supporters of the podcast.

This was a really fun early morning recording with Robyn. We are both in rural areas and our internet went out multiple times during this recording, so hopefully we’ve patched up all those holes, but if you hear any funny silences or we talk over each other asking “are you there?” you can excuse those audio bloopers, and enjoy all this amazing content that Robyn has to offer.

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

The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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

Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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

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

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

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

Resources:

Robyn's Website and link to Milkmaid Society

The Christmas Cheeseboard eBook

Robyn on Instagram

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

The podcast has a website here!

Stay in touch with Alison via her newsletter at Ancestral Kitchen

The podcast is on You Tube here

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

"I just can't afford to eat ancestrally" is something that we hear all the time.

And we get that, the mainstream, shop-bought side of ancestral eating can sometimes be eye-wateringly expensive. Notwithstanding that we've both been eating this way on a very tight budget for over a decade each. We’re going to show you that it is possible!

In this second part, we'll complete our list of 50 ways to save money on an ancestral diet. If you haven't listened to part one yet go back and check out that episode before diving in here.

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

The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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

Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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

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

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

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

Resources:

Part 2 of our list of 50 Ways to Save Money in an Ancestral Kitchen

All 50 Ways to Save Money in an Ancestral Kitchen (complete list)

Grain Grinder article

Alison's 10 Tips for Creating & Maintaining a Sourdough Starter course (it's free)

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

The podcast has a website here!

Stay in touch with Alison via her newsletter at Ancestral Kitchen

The podcast is on You Tube here

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

"I would love to eat an ancestral diet but I can’t afford it, what can I do?"

"I want to shop from small farms around me, how can I make this happen with a limited budget?"

"Food costs are rising dramatically where I live and the budget that once worked for us isn’t cutting it anymore, help!"

In a post-industrial world where globally imported subsidized factory food is perceived as the cheaper or only option for a budget, these are questions most of us have had at some point. In this episode Alison and I want to make the case that not only are there ways to eat an ancestral diet and save money, but you can actually save money BY eating an ancestral diet. We'll bring you very practical ways we negotiated with our wallets and our conscience, while still remaining inside the confines of a sometimes very limited budget – Alison living in town in Italy, and Andrea in the United States on a small farm in one of the most expensive states of the union, Washington State.

Download part 1 of our list of 50 Ways to Save Money in an Ancestral Kitchen here (when we get to part 2 we'll give you a download for all the 50 Ways).

Here’s to saving money, living better, and eating wisely.

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

The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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

Sign up to the pod's newsletter here.

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

Read our Guide to Milling Your Own Flour

Get all three of the podcast cookbooks

Wear our beautiful, sustainable merchandise

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

Alison's Sowans oat fermentation course

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

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

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

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

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

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

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

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

Resources:

Part 1 of our list of 50 Ways to Save Money in an Ancestral Kitchen

Rebecca's Azure Hauls

Charlotte Smith's Podcast, Profitable Mindset

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