Stay ConnectedThe 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
Copyright: © Copyright 2025 Alison Kay & Andrea Huehnerhoff
Making the Weston A Price principles accessible, simple, and approachable for everybody is what Anita is so good at. Anita is a wife and mother living in Colorado, USA, serving up delicious, nourishing meals every day. She has mastered the ancestral food principles, and she can teach you how to roast a whole chicken and make the gravy in just a few sentences! She shares these recipes generously at westonapricerecipes.com. Andrea got to sit down with her today and learn about the health crisis that drove Anita towards ancestral food, what she and her children did when they discovered tooth decay, how she doesn’t menu plan - that rebellious love of flexibility helps to create the easy recipes she shares with all of us. We also talked about her Ukrainian and Indian food background, reducing stress in the kitchen and so much more. We finished this episode feeling refreshed, encouraged, and ready for some whipped raspberry panna cotta! Patrons supporting the podcast are invited to check the podcast Treasure Trove for a few of our favorite recipes from Anita’s website in a printable PDF, as well as a bonus after-show conversation.
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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:
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Resources:
instagram.com/westonapricerecipes
The Mind-Body Prescription, John E Sarno
www.westonaprice.com
Cure Tooth Decay, by Ramiel Nagel and Timothy Gallagher
The Four Tendencies, by Gretchen Rubin
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
Did you know that women have been the predominant brewers of beer throughout history....up to just 400 years ago?
How about that up till that same time period beer tasted completely different to the beer we are used to now?
Join us in this episode to hear the real story of beer, how we messed it up and why Alison is passionate about bringing beer back where it belongs - the kitchen!
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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:
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Resources:
Tudor Monastery Farm Episode 3
www.instagram.com/cantquitcomics
Ale, Beer, and Brewsters in England: Women's Work in a Changing World, 1300-1600
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation
Medieval Ale In A Modern Kitchen (Alison's article)
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
Have you wondered if raw milk is truly safe? Why did we start pasteurizing it in the first place? Have our ancestors always drunk milk? What is the fermentation all about, and is it really necessary? In this episode, we will share some of what we have learned about raw milk over the past ten years. We will share some of the shocking history of the industrialization of milk, and we will also share why raw, living, un-tampered-with milk is considered a "perfect food". You will walk from this super excited about drinking raw milk, and you're probably going to want to buy a cow.
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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:
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Resources:
Andrea's old blog: switching to real food Part I
Andrea's old blog: buying into a cow-share and finding local food after a cross-country move
One of our patrons, Kelsey, has a podcast! https://www.instagram.com/faithoverfoodpodcast/ https://podcasts.apple.com/us/podcast/faith-over-food-podcast/id1528071676
Alison's slow-cooked beef heart recipe
PBB: An American Tragedy by Edwin Chen (1979)
Raw Milk Finder on RealMilk.com
Find your local WAPF Chapter Leader
Which states allow legal raw milk sales
What pasteurization does to milk
Raw Milk History - retold by Kristin, sourced from The Untold Story of Milk by Ron Schmid
Weston A Price Journal Fall 2022 (Vol 23 No 3) For some reason, the milk report we referenced is the only article not available online!
Joel Salatin's Debate with Peter Singer from WAPF Journal Fall 2022 - excellent discourse on how animals SHOULD be kept
Additional past journals (including many articles on Vitamin A, B12, etc)
Books
Learn More About Milk History
The Untold Story of Milk by Ron Schmid, ND
Preparing dairy products at home
Nourishing Traditions by Sally Fallon
Milk Cow Kitchen by MaryJane Butters
The Art of Natural Cheesemaking by David Asher
The Home Creamery by Kathy Farrell-Kingsley
Raising and keeping cows
Salad Bar Beef by Joel Salatin
The Family Cow by Dirk van Loon
The Farmstead Creamery Advisor by Giancalis Caldwell
The Backyard Cow by Sue Weaver
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 buying bare land in Alaska and building your own farm from the ground up. Imagine raising cows and chickens there and growing virtually all your own food. Imagine doing this whilst also being a mum to three youngsters (two of whom are baby twins) and having a partner who works a job away from home.
Today, Andrea talks to Amanda Callahan, the lady who is doing just that. Hear her share how her farm developed, how she manages it, the chores and her young family and lots and lots about the nourishing foods she feeds her children!
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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 Andrea asks Amanda:
What is the last thing you ate before we started to record?
Tell me about your farm - why Alaska - why sustainable - why so self-sufficient?
Chores & kids - how do you do it
Let's talk about feeding kids:
What is "the line" for you? Where do you "cheat" or make accommodations, or look the other way? Is this ever OK to do?
One of your favorite meals after a cold day working
What is your hope for the future of your farm?
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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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
You are about to listen to one of the podcast's most popular episodes. Since it was released in February 2023, this episode has been downloaded thousands and thousands of times. That's just how popular sourdough bread is. And is testament to how many people are confused and have questions about it.
That's what we aim to help with in this episode!
We'll cover all manner of listener sourdough questions. We'll talk about where to begin with sourdough and all about starters. We'll give answers to your questions on flours, berries and milling including what to expect when using ancient grains. We'll discuss the flavour of your finished bread and the ways you can control that. We'll also share how we make dough and bread in bulk and store it. Along the way, we'll share loads of recipes and resources and and talk about some more unusual ways to use your sourdough starter.
Thank you to everyone who sent questions in and remember you can access Alison's course, 10 Tips for Creating and Maintaining a Sourdough Starter for free by going to ancestral kitchen.com/10 tips on entering the code STARTER100 at the checkout.
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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 cover:
We answer many listener questions covering the following topics...
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
Alison's free course 10 Tips for Creating and Maintaining a Sourdough Starter: www.ancestralkitchen.com/10tips
Bread baking forum: www.thefreshloaf.com
Episode 10, "Elly from Elly's Everyday: Sourdough-Baking (and Soap-Making!)"
Probiotics, para-post-biotics and more: Episode 7, "Sourdough - Why We Love It"
Azure Standard: https://www.azurestandard.com/?a_aid=fDevVdRXWd
Activated sourdough starter from Azure: https://www.azurestandard.com/shop/product/food/baking-pantry/leavenings/bread-starter/bread-for-life-starter-refrigerated/14770?package=BP317&a_aid=fDevVdRXWd
Small-Scale Grain Raising by Gene Logsdon https://bookshop.org/a/86014/9781603580779
Weevils in grains?! An episode with Elly: # 42, How to Get (& Grind) the Best Flour for Bread
Rye sourdough episode: #41, Rye Sourdough Bread: Mastering the Basics
A guide to using all-purpose flour in artisan breads: https://www.theclevercarrot.com/2020/04/artisan-sourdough-with-all-purpose-flour/
Sprouted grain sourdough: https://www.theperfectloaf.com/sprouted-grain-sourdough-bread/
Alison's spelt loaf: https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/
Oven Thermometer: https://amzn.to/3Hqbxoi
Probe thermometer for loaves, if you wish to use one: https://amzn.to/3XVVXWM
Einkorn loaves: https://www.theperfectloaf.com/einkorn-sourdough-bread/
Peter Reinhart's book - he has quite a few, you only need one book to start! https://www.theperfectloaf.com/einkorn-sourdough-bread/
Baking & Cooking with Einkorn by Heidi Ellis: https://www.youngliving.com/us/en/product/einkorn-cookbook?enrollerId=2524222&sponsorId=2524222
The magazine Andrea referenced: Cook's Illustrated Make-Ahead Recipes, June 17, 2013
Article by John Moody on grain mill options: https://www.westonaprice.org/health-topics/home-grain-milling-machine/#gsc.tab=0
Milk-Kefir Spelt Bread on Alison's website: https://ancestralkitchen.com/2021/12/07/milk-kefir-spelt-bread/
Alison's Sourdough Pancakes: https://ancestralkitchen.com/2020/10/01/sourdough-pancakes/
Sourdough Discard Soup on Alison's site: https://ancestralkitchen.com/2021/02/11/sourdough-discard-soup/
Alison's 100% Wholegrain Spelt Pizza: https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/
Naturally-Fermented Staffordshire Oatcakes on Alison's site: https://ancestralkitchen.com/2023/01/14/naturally-fermented-staffordshire-oatcakes/
Traditional Scottish Oatcakes made sourdough on Alison's site: https://ancestralkitchen.com/2023/01/24/sourdough-oatcakes/
Sourdough discard crackers: http://homejoys.blogspot.com/2010/03/sourdough-crackers.html?m=1
Elly's audio on 5 top tip for wholegrain baking: https://youtu.be/ifvegcKDEkk
How to shape a boule: https://www.youtube.com/watch?v=hWXA8xFYu9A
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
Do you want to know how to transition your kitchen and your eating to ancestral methods? Maybe you've tried before or stopped and started multiple times? Perhaps you have the Nourishing Traditions cookbook, but feel so overwhelmed that you don't know where to go next?
In this episode, we will make it easy for you! Listen in for our road map of twenty steps that will take you from a standard diet to a beautiful nourishing ancestral one; we'll detail them all, tell you how we started and give you many resources to help your journey.
*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click 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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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
20 Small Steps to an Ancestral Kitchen + Resources Free Printable
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
Naomi Huzovicova is a passionate and talented ancestral cook, a food story discoverer and an amazing photographer. She has lived and cooked up Slovakian food culture for 17 years and we're grateful to her for sharing so much of its uniqueness with us.
In this episode we open up the rich world that is Slovakian food. Naomi explains what it is, and importantly why it is like that. You'll get a history lesson via our talk of ferments, bread and fats, and you'll get to know two simple dishes that represent Slovakian food that you'll want to cook up in your kitchens right away.
Due to tech issues the audio quality on this episode is not as good as normal, but the content is top-notch!
*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click 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 cover:
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
Straight after recording this podcast Naomi cooked up Strapačky using a sourdough mix, sauerkraut and local bacon in her kitchen with the cameras on for us! To watch the recording and be a part of our community, check out our Companionship level over at Patreon
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 know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat.
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Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
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Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
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What We Talk About:
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
This 10% discount also applies to all the other courses at The Fermentation School! Click here and use coupon code AKP at the checkout!
Our local-bookshop-supporting bookstore in the US & UK has all Kirsten's books in:
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
Are you stressed about over-indulging during the holidays? Are you wondering how to eat a nourishing ancestral diet while away from home? What about the children - are people stuffing them full of sugar plums when you wish they were eating something else?
Alison and Andrea tackle all these questions and more in this episode centered around surviving the holidays, and walking into the New Year feeling nourished and healthy!
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Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
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Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
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What We Talk About:
Companionship and above level patrons of the podcast check the treasure trove feed for your special gift: a 'Christmas Hamper' of goodies!
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
Andrea's Advent books:
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Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
Get 10% off US/Canada Bokashi supplies: click here and use code AKP.
Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
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Our podcast is sponsored by Patrons in ancestral kitchens around the world!
Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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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
So you are really passionate about regenerative, sustainable agriculture and food, right?
And how many times have you heard, "Yes, that's all very nice but you couldn't feed the world that way; it wouldn't work at scale!"
In this episode I talk to Sir Patrick Holden, the man who's building the roadmap to show us that it could.
You'll hear us talk about his latest research into how the UK could feed itself using fertiliser/pesticide-free sustainable agriculture (with no grain-fed animals!), the tools to take this global, and how this lifetime campaigner for sustainable animal-involved agriculture feels about lab meat, supermarkets, ground-up change and much more.
We're so grateful to him for sharing a little of his 50 year career as both a farmer and an activist with us.
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Sign up to the pod's newsletter here.
Get a free 30-page guide to Baking with Ancient Grains
Read our Guide to Milling Your Own Flour
Get all three of the podcast cookbooks
Wear our beautiful, sustainable merchandise
Alison's course, Rye Sourdough Bread: Mastering The Basics
Alison's Sowans oat fermentation course
Visit our (non-Amazon!) bookshop: US here and UK here.
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Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!
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What We Talk About:
* The Sustainable Food Trust's recent report 'Feeding Britain From The Ground Up'
* How the UK could grow its staple foods using regenerative agriculture
* The roadblocks in the way of this change and how we can address them
* The metric being developed that would allow farmers worldwide to measure their sustainability using the same framework
* Whether there's a role for laboratory-generated meat in a sustainable food future
* Whether this shift needs to come from top-down or bottom-up
* What, if you can't give them up, you need to be asking the supermarkets you shop at
* What Sir Patrick thinks we need now in order to create the change
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
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
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