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
I think the whole world should be doing this! - Alison
It just makes everything more pleasant with your food waste -
there is no rotting, no flies. - Tjasa
You know that Alison is always fermenting weird and strange things but when she told me she was fermenting her trash - it was a new level. I had to know more.
A little over a year ago, Alison off-hand mentioned something she called bokashi, and I had to ask her, "What IS that?" It turns out bokashi is the Japanese word for compost, and Alison had purchased a tool that she used to ferment her food waste - even bones & fat, anything she didn't use or that went bad - into compost tea and compost, which she was using in her porch garden.
As you have seen on her instagram, she produced some incredible vegetables with the help of that nutrient dense lacto fermented suplementation for her plants. I know that any purchase Alison makes is extremely well thought-out and researched and, yes, she did her research on the bokashi process. She read books, watched videos, explored DIY options, and she did her due diligence to study this two-bucket system that we are going to talk today, as well as the inoculant that she adds to the food waste to compost it.
This fermentation process can be done in the house, it has no smell, it doesn't attract fruit flies, and you can use the compost and the compost tea in your big garden, small garden and more.
In this episode, Alison and I will explain the process of fermenting waste, the bacterial inoculant that is used to ferment the food waste so efficiently and completely, and then we will actually interview the US and Canada supplier that makes the two-bucket system that Alison is using. Alison will ask her some more technical questions and we will come back to wrap up, and you can get about your day fermenting your trash!
Check out the Bokashi system here, and use the code AKP for 10% off!
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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:
2:29 What we had to eat!
08:24 A review from Ester @wolfdaughterdarling
12:24 Let's talk about bokashi! Alison's experience and why she was inspired to talk about this on the podcast
35:00 The US Giveaway (open until Nov 29 2022)
"A non-stop ferment of your kitchen waste."
37:32 Alison's interview with Tjasa
38:33 What is Bokashi?
39:09 What is "EM", and how does it work in bokashi?
40:25 How are the microorganisms used in the bokashi bucket?
41:15 Is there a smell to bokashi fermenting in our kitchens? Fermentation vs Rotting
42:34 Using bokashi in a small apartment vs on a farm or larger household
45:23 What do the Effective Microorganisms do to compost?
48:08 The rules of bokashi composting and how it differs from conventional waste composting
54:40 How do you see bokashi making a difference in a larger scale?
01:01:14 Teraganix discount code & the giveaway
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
10% off for Ancestral Podcast listeners! Teraganix is the US and Canada distributor of the bokashi fermenting system we use - use code AKP for 10% off
Dr Teruo Higa's development of EM (Effective Microorganisms) for fermenting bokashi
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
"For 18 years my husband and I both worked day jobs off the farm...so we had to have systems in place to still be able to farm and to raise as much of our food as we possibly could"
Melissa K Norris is a 5th generation homesteader, a mother, an author, a podcaster and an incredible wealth of experience and information on how to thrive living close to the land.
Listen in to our interview with her to hear:
This interview is chock full of gems that'll fill out your knowledge, make your life easier and make you smile.
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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 Run Down:
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
Melissa's books can be found in the 'Our Guests Books' section of our online bookstore.
Melissa's new book Everything Worth Preserving
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 was diagnosed with PCOS when I was about fourteen... My periods were heavy and irregular... The doctor put me on the Pill at fourteen... I was about 27 when I stopped taking the Pill. - Alison
Fertility is an indication of peak health - a healthy human should be fertile for as long as possible. This indicates optimal endocrine, metabolic and nervous system functioning, as well as adequate-to-optimal nourishment. In our modern-day thinking, we have reduced fertility to simply something you look at when you want to get pregnant, and we casually ignore warning signs from our body when our fertility, metabolic and endocrine systems are crashing.
In this episode, we recount Alison's incredible fertility journey, what the doctors told her about her hopes of ever conceiving naturally, and what she found as a solution.
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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 Run Down:
21:19 Fertility - it isn't just relevant if you want to get pregnant!
25:00 Alison's Fertility Story
37:03 How long did it take to restore her cycle?
41:05 Gradual change
41:08 Traditional fertility foods
52:44 How do we incorporate these foods into our kitchen?
01:02:08 Other factors that affect fertility
01:09:08 Questions for the podcast
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
"If you're reading a book and you don't like it, stop reading it." - Alison
Nourishing Traditions Book of Baby & Child Care
Lexy's book recommendation for maintaining fertility later in life:
New Menopausal Years by Susun Weed
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
"Find a supplier of as locally sourced grains as possible...find a mill; a coop and support them!"
If you're a bread-maker, this episode's for you.
We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour.
During this episode you'll hear Elly's wisdom on:
Elly has two hugely popular YouTube channels and has helped thousands of people with making wholegrain sourdough, we're so grateful to her for bringing us her wisdom!
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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 Run Down:
6:20 Where Elly sources her grains
11.20 Why Elly grinds grains at home for sourdough and what the benefits are
"When you freshly grind, you really can tell the difference!"
17.40 Elly's home stone mill and how it works
19.50 The differences between Alison's and Elly's mills
21.50 The difference between roller-milled and stone-ground flour
27.30 The grains (and legumes) Elly uses
33.40 Elly's whole process, start to finish
"I freezer-treat all my grains"
38.00 Alison's weevil attack and how someone with a small freezer could freeze grains.
45.45 Freezing flour (listen here to hear *the* way to defrost too)
49.30 How long to do grains last and how does that differ from flour
53.10 Using freshly-milled flour for a sourdough starter
57.00 How to get the best possible flour when you're on a budget
55.30 What Elly's up to now on her YouTube channel
"It's the detail that overwhelms people...I explain the things that matter; that really make a difference and the gloss over the rest."
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
If you're thinking of purchasing a mill, Elly has discounts available! Check her page here for worldwide deals on Mockmills, Komo and bakeware.
Elly's Everyday Wholegrain Sourdough YouTube channel
Elly's post about grain storage and weevils etc.
Elly's video about grain storage at home
Elly's latest 'Mockmill update' video
Our previous episode with Elly #10
Burrum Biodynamics (where Elly buys the majority of her grains and pulses) on Instagram
"I feel like I'm more connected to what's happening on the farm...it's more satisfying."
Marie Tink's Sourdough Baking in Australia facebook group
Patrons can find the video of Elly grinding whole grains and mixing a dough on the private podcast feed & in the Treasure Trove. If you'd like to watch it and get loads more extra goodies, you can join us on Patreon at our companionship level 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
Why am I so obsessed with rye? It's because I love it... Rye is just so special. - Alison
Where to begin with sourdough rye bread? This is a topic that both Alison and Andrea have received so many questions about. Alison is a rye sourdough bread expert - she has made hundreds of loaves over the span of years, and she has honed-in on a lot of the specific nuances and details of working with this amazing, delicious whole grain. In this episode, Alison breaks down some of her favorite reasons for using rye bread, and discusses her newly launched course - Rye Sourdough Bread: Mastering the Basics.
With this course, I wanted to explain everything about rye sourdough starter; explain why rye is so wonderful, explain how rye works, how it's different from wheat. I wanted to walk people through two recipes that will enable them to understand rye, make it in their own kitchens, and, at the end of the course, be ready to start making the two loaves covered in the course or carry on experimenting with it. - Alison
Alison's course is a work of love and dedication and the produce of many years of rye failures, retries, and eventually successes! You can download her course at www.ancestralkitchen.com/rye, and podcast listeners can use the code PODCAST15 to get 15% off!
Rye has a different type of gluten than wheat. A lot of people who have ... sensitivities to gluten, may be able to eat rye. - Alison
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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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Bread is a fundamental - it's a staple... It's so portable, practical, flexible, calorie-dense. It provides a simple meal in such a glorious way. - Alison
The Run Down:
08:00 Rye Sourdough Bread
10:00 Benefit 1: Gluten Content
16:10 Benefit 2: Taste
17:40 Borodinsky Bread
20:57 Ageing Breads
24:41 Whole Grain/Wholemeal Rye Flour
Huh. What do I know? I don't know how to eat soft eggs and I don't know what pumpernickel flour is. - Andrea
29:47 A tease - upcoming episode with Elly of Elly's Everyday Sourdough! You all asked for this topic!
30:30 Benefit 3: All About the Starter - and listen for the versatile ways Alison uses it!
36:10 Discard Uses
36:30 Alison's Course at The Fermentation School
42:10 Benefit 4: Working the Rye Dough - advantages, time savers
48:38 Alison shares about her course and what it includes
Discount code! PODCAST15
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
20-minute documentary on: The Battle of Borodino - Napoleon's Bloodiest Day
Alison's Course - Rye Sourdough Bread: Mastering the Basics - use code PODCAST15 for 15% off!
At 28:45 Andrea referred to Alison sending out a fermented oat bake recipe over email - sign up for Alison's e-mail list here to get wonderful ancestral updates dropped in your inbox (Alison and I talk multiple times a week over video, phone or Instagram and her email list is still how I get recipes from her! I definitely recommend getting on her list - it isn't spammy or weird at all, it's just like getting cozy hugs and REAL kitchen inspirations delivered from a kitchen comrade. - Andrea)
Previous Episode: #7 - Sourdough: Why We Love It
Previous Episode: #10 - Elly from Elly's Everyday: Sourdough Baking (Patrons, check your private podcast feed for bonus content from Elly!)
Previous Episode: #26 - Bones & Water: The Magic of Stock
Organic Unsifted Whole Grain Rye Flour from Azure Standard (US only)
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
"Last year we served 26,000 meals to kids and that's not including snacks...next year 44,000 meals."
Today we talk with an amazing woman. Hilary Boynton is not only a mother feeding 6 kids, she's not only the author of the GAPS cookbook Heal Your Gut, but as you just heard she's a powerhouse who went into her kid's school and when offered the keys to the kitchen, said yes and transformed the menu serving them nutrient dense foods like organ meats, raw butter and kefir, bone broth and beet kvass.
Listen in to hear:
Hilary has vision, enthusiasm and such a go-do-it attitude yet she's also incredibly practical, forgiving and loving. You won't fail to be inspired.
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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 Run Down:
"If you start them early and they eat this way through 12th grade there is no way you're not changing the trajectory of their health"
0:00 How Hilary regularly does breakfast
9:00 Feeding her own children
14:20 How Hilary got involved with food at her children's school and how she transformed it
"I reached out to everyone who could help me"
22:40 The differences Hilary has seen
28:30 How Hilary's sharing this by training lunch leaders
"It's not just a cooking class, it's a life changer!"
32:00 Hilary's move to Austin, Texas
35:20 Community-building
"80-90% of our food costs go back into our local food system"
40:30 Hilary's dream
45:50 Top-down/bottom-up system change
51:00 How do we want to live?
1:03:30 How Hilary looks after herself personally
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
Hilary has gifted us two recipes from her book The Heal Your Gut cookbook to share with our patrons! Patrons can log on to our Treasure Trove to download the recipes. If you'd like to become a patron, get extra goodies and support the podcast, click here.
"I've been through 0-18 and every stage is different"
Hilary's book: The Heal Your Gut Cookbook in our store in a wonderful US online bookshop
Hilary's book: The Heal Your Gut Cookbook in our store in a wonderful UK online bookstore
School of Lunch Training Academy
"There is no more precious resource than our children!"
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
It never occurred to me that I was part of the problem, and that I could be part of the solution. - Lindsay
Lindsay Miles is an author, creator and all-around inspirational educator on the subject of zero-waste living, less-waste living and sustainable living! In this episode, Alison asks Lindsay some questions about Lindsay's experience with getting out of the supermarkets and learning to shop in alternate routes.
Nobody is doing it perfectly ... But 70% is better than no percent! - Lindsay
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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 Run Down:
01:41 Why Lindsay quit supermarkets (for the most part!)
06:31 Making use of the supermarkets
12:31 What was the most difficult part of leaving the supermarket?
14:57 Tackling plastic use
16:53 Budgeting
19:00 Lindsay's recommendation for getting started
Start small. It's really easy to want to go in headfirst ... and those are the stories we always hear about because they sound so dramatic, but most people don't change like that.
- Lindsay
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Resources:
Lindsay's Quitting Supermarket's Article
The Less Waste, No-Fuss Kitchen by Lindsay Miles
The Less Waste, No-Fuss Kitchen in Italian
Less Stuff: Simple Zero-Waste Steps to a Joyful and Clutter-Free Life by Lindsay Miles
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
From our kitchens, through what we do every single day, we can make a huge difference in the impact we have on the world. - Alison
Try to find what the land around you can provide and use that in your kitchen. That is the absolutely central thing to making your kitchen sustainable. - Alison
The idea of a sustainable kitchen is simultaneously alluring, and intimidating; not the least of which because as interest in this subject has grown, an entire host of products have ironically cropped feed on our lack of confidence and self-questioning when it comes to the world of ethical sustainability.
However, there is a type of sustainability that is, well, sustainable, and that is what we talk about in this episode. We also address some of the reasons we think it is so important to work towards a sustainable kitchen, and some of the practical tips we use to achieve this goal.
We have not always been so destructive, and extractive, and disposable in our habits and in our kitchens. Let's look back at what our grandmothers and great-grandmothers did.
- Alison
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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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Let's remember how people lived before we had the ability to ship foods literally across the entire world, on a whim, as normal. - Alison
The Run Down:
04:14 What we ate and Lazy Verenicke
17:15 Were Alison and Andrea on the same train in Russia, at the same time?!
19:45 Why Make Your Kitchen More Sustainable
23:15 Achieving the best of both worlds
How can you say that someone in Korea should be eating the same thing as someone in Ireland? - Alison
30:37 Sourcing and shipping
The politicians are not going to do anything ... It's up to us to take responsibility. - Alison
44:54 Bonus content for listeners
46:45 Sustainable agriculture and the true cost to consumers
51:22 Food Scraps
55:43 Containers and wraps, freezing in glass jars
56:55 Cleaning
01:02:45 Tools & tips
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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Take the wisdom of the ancient days and combine it with modern technology, and see if we can find a better way to live. - Andrea
Resources:
Pierogi Dough
Beat together:
8 eggs
1 cup warm water
Teaspoon salt
Mix in:
6 cups floiur
Knead together, leave overnight or for an hour.
Roll into sheets, cut in squares, fill with desired filling. Fold over to seal, and boil in water to cook.
Dara Goldstein, Beyond the North Wind
Previous Episode: #10 - Elly's from Elly's Everyday Sourdough
Previous Episode: #35 - The Easy Way
Previous Episode: #21 - Our Reads for 2022
Previous Episode: # - includes information on freezing in glass jars
Joel Salatin, Your Successful Farm Business
Lindsey Miles, Treading My Own Path
Tres Hombres - the sailing based sustainable shipping company
Elly's Everyday video on making wax wraps
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
As well as recording two podcasts a month, Alison & Andrea also sit down together once a month to catch up on what's been happening in their own food worlds. These chats are recorded these chats especially for the patrons of the Ancestral Kitchen Podcast.
As the podcasts this month are all about bringing you closer, what better than to share one of these intimate chats with you?! So coming up you've got them both at the kitchen table, tea in hand, sharing, laughing and learning together.
In this episode you'll hear:
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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 Run Down:
0:00 Last foods and new patrons!
11.45 Rendering fat using the wet method.
"If you want a very clear, very pure, very odour-free fat, try it this way"
21:18 Fat storage - room temperature or fridge?
25:00 Nella Last's WW1&2 diaries
"I want to shout loudly to all the mothers and tell them how important they are!"
31:30 Restriction enhancing creativity
"I wish we could bring back the offal recipes"
40:20 Andrea quizzes Alison on the word 'tea' as used in England
48:45 Food in England by Dorothy Hartley
49:30 Cooking eggs - boiling, 'coddling', poaching, scrambling/rumbling, omlettes
"She uses 'rumbled' instead of scrambled. I think I might start using that word!"
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Resources:
Podcast episode with Charlie in the van
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
“’OK,’ you say, “Well, there’s organic food in the supermarket.” It’s unaffordable, it is so expensive. Whereas if you buy from the people who you actually meet and you know, cut out all the middlemen, suddenly this good food becomes affordable.”
As a podcast listener you have already enjoyed Rob's original music in the intro, as well as the benefits of his careful mixing and editing - now he gets to sit in front of the microphone and share some of his thoughts!
Alison and Rob have spent a lifetime cultivating and working towards an ancestral lifestyle that encompasses every aspect of their lives, not just the meals on the table. In this intimate episode, they sit down together on a very hot summer day to share some details of their lives and how they have shaped their days into a rhythmic, peaceful pattern that serves them the way they need it to.
“When I die, I will have spent a lot of years washing up.”
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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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“I have a lot of barely repressed anger around supermarkets ... It even runs in the family; I think this is a hereditary condition.”
The Run Down:
3:02 Breakfast
6:30 Sleep
14:58 Coffee
“I don’t mind it being roasted a lot, the problem I have is most coffee seems to me that it was burned in the process of roasting … and you can taste it!”
27:12 Showers & Breathing
(American listeners, 40◦C is 104◦F!)
“I’m a singer and I need to have relaxed control of the muscles in my body… These practices release tension... They have been proven in studies … to be very effective at strengthening your immune system.”
36:27 During the day: Shopping
46:00 Life without a car
49:32 Eating
55:45 WiFi, IT, Lights
1:08:53 Patron goodies
“Why pay for a gym membership when you could make it part of your daily life to use your body?”
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If you love the show, leave us a 5* reviews on Apple Podcasts:
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“I just want to spend the next half hour talking about how supermarkets give you too much choice, and how having too much choice is terrible for your state of mind.”
Resources:
Access the extra Patreon content here
Tatami mats
The Beatles Norwegian Wood (This Bird Has Flown)
Rob promised us a whole episode on coffee!!!! Let's not let him forget it, that would be fascinating!
Who is Wim Hof?
Wim Hof Books
Episode: Why I Gave Away My iPhone
“My theory is they’ve done this to all of the specialized foods in the world … I think that the thing you’re craving is natural, but the way that it’s prepared is making people ill.”
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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