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
How do you eat ancestrally on a budget? What about burnout and decision fatigue? Alison and Andrea sit down with Christine and Corey from the Modern Ancestral Mamas Podcast with a stack of your questions, and all share resources and ideas to tackle each one! This will definitely go down in the books as one of our favorite episodes ever, as the four of us seriously enjoyed talking together and working through these issues as a group.
Be sure to check out Part One of this conversation over at the Modern Ancestral Mamas Podcast - "Relationships + Ancestral Food + How to Do It All"!
Love what we're doing?
Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
Here's what we talk about:
00:31 Introducing the episode
08:46 Welcome!
09:05 Question 1: How to avoid burnout
15:06 Question 2: Are organic bones absolutely necessary for bone broth? What if we can't find them?
22:17 Question 3: How do you manage all the ferments? How do you even make water kefir!?
29:29 Question 4: What are some meal train ideas for a new mom, for family members who want to help out after baby is born?
38:45 Gary's advice for when a family has a new baby!
39:12 Question 5: How has diet affected your little one's sleep?
47:29 Question 6: Tips for a mama on a budget - and when the budget is tight, what do you prioritize?
1:00:19 Question 7: Tell us your favorite resources for eating ancestrally - either podcasts or books!
Resources Mentioned
Christine Muldoon on Instagram
Modern Ancestral Mamas Podcast
M.A.M. Interview with Alison and Andrea
When Andrea says "this book" in the introduction, she was referring to Nourishing Traditions by Sally Fallon Morell
Corey's Blog Post: What to Bring to a New Mom
The Nourishing Traditions Book of Baby & Child Care
Eat Like a Human by Dr. Bill Schindler
Real Food for Pregnancy by Lily Nichols
Nourished Beginnings by Renee Kohley
Christine's Real Food + Real Family Course
Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan
Offally Good Cooking on Instagram
Wild Fermentation by Sandor Ellix Katz
Nourishing Traditions Cookbook for Children by Suzanne Gross
A Cabin Full of Food by Marie Beausoleil
Radical Homemakers by Shannon Hayes
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
Thank you. We really appreciate you taking the time to support us!
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"Stock will bring you so many more benefits than muscle meat on its own and for about a tenth of the price"
Take the left-over bones from an animal, combine them with water and some gentle heat and then wait. You'll be gifted with one of the most revered food stuffs worldwide: Stock. It's nourishing, comforting, tasty and the base of so much good food.
Listen in to hear us wax lyrical over this simple food, then talk about how we make it, the different types and how we use it in our kitchens.
Love what we're doing?
Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
The run down:
2:10 What Andrea ate for breakfast and then what Alison ate for lunch
18:20 Talking about stock - a quote
22:22 Stock's historical clout
24:00 Why stocks are so popular
26:00 Health benefits of stock
"Stock is the best sports recovery and protein drink out there"
30:50 Why Andrea makes stock
32:20 Why Alison makes stock
34:55 Difference between bone broth and meat stock
38:30 The practicalities
39:20 How we cook it - equipment and routines
"Add in some herbs when you warm it up for an extra boost"
42:40 Add-ins to the pot and roasting the bones
46:52 The smell of stock cooking
49:40 Pork stock
"Cooking grains in stock is great!"
50:52 Fish stock
53:14 Heads and feet!
54:16 To skim or not?
54:52 Skinning chicken feet
56:05 Industrial stock
1:03:35 How we use stock in our kitchens and lives
"You can use stock with sourdough discard to make gravy"
1:06:12 Gravy and how Andrea makes hers
1:10:55 Freezing stock
"Hot chocolate broth? I'm going to go and make one!"
Resources Mentioned
The Ancestral Kitchen Challenge
Nourishing Traditions, the book
Jo Whitton's Quirky Cooking podcast episode on stock
Alison's recipe for Sourdough Discard Soup
Andrea's post on freezing in jars
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
Thank you. We really appreciate you taking the time to support us!
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
I have hope because I feel that enough of us know that there is a way out. - Hilda
Hilda Labrada Gore is one of the most well-known voices in the ancestral health space. As the presenter of the hugely popular Wise Traditions podcast, she has spoken with health, agriculture and wellness leaders from all corners of the globe! Today, instead, she gets to take the guest seat and be the subject of a podcast interview! Alison and Andrea each brought their questions and asked her about what she has learned from hosting over 350 interviews in seven years, what she loves to prepare in her own kitchen, podcasting gaffes and more.
Love what we're doing?
Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details
Resources Mentioned
Health is our body's default setting. - Hilda
You Heal You: The Tommy John Podcast
The Nourishing Traditions Book
There's No Such Thing As Bad Weather by Linda Åkeson McGurk
The Junk Light Episode on Wise Traditions
The Big Fat Surprise Interview on Wise Traditions
The Kefir Episode on Wise Traditions
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
Thank you. We really appreciate you taking the time to support us!
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"Once you've had really good pizza, it's hard to go back!"
You might hear our tummies growling in the background because today we talked about one of our mutual favorite subjects - pizza!! Alison shares some surprising facts about the history of pizza in Italy, and both Andrea and Alison discuss favorite ways of preparing dough and topping the pizza. There are infinite variations on this theme and they are all right - we don't judge what you want to put on your pizza, even if it's pineapple (but maybe a little if it's Nutella). Share your pizza pictures online and tag us on Instagram so we can drool over them and copy your brilliant ideas in our own kitchens!
Love what we're doing?
Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
Here's what we talk about:
2:00 New patron and a cool review!
3:50 Ancestral Kitchen Challenge update
7:30 What Andrea ate for breakfast
10:05 What Alison ate for supper
14:00 Pizza!
14:45 Defining pizza
17:48 History of pizza
"Pizza was a street food in Naples"
20:30 How a Neapolitan street food became a global phenomenon
"Pizza as we know it was not eaten nationally in Italy until the 70s and 80s"
25:15 Italian food and regionality
26:36 Flatbreads
"Flatbreads are core to humanity"
27:46 US styles of pizza
30:30 Bad pizza!
32:00 How Alison makes her spelt pizza dough
33:27 How Alison shapes her pizza dough
35:05 How Andrea makes her pizza dough
"Pizza is a great way to get our kids involved in the kitchen"
40:30 How we manage transferral from bench to oven
46:00 Toppings
50:35 How to avoid a soggy Margherita pizza
51:01 Making tomato sauce
55:21 Lardo on pizza
56:09 Don't set your oven on fire like Alison did!
1:00:00 Pizza temperatures/ovens
"My first oven in Italy had a integral pizza stone!"
1:01:42 It doesn't have to be perfect!
1:03:32 Pizza screens
1:04:47 Meatza
1:06:52 The problem with Nutella
"This makes me want to make pizza!!"
Resources Mentioned
See, you all knew pizza was popularized in Naples
Nourishing Traditions for Kids as a Handicraft
2022 Ancestral Kitchen Challenge
Chewing the Fat book (also see The Eternal Table, by the same author!)
The Art of Eating Well: An Italian Cookbook by Pellegrino Artusi
Taste & the TV Chef: How Storytelling Can Save the Planet by Gilly Smith
Gola Podcast Episode: Nutella Nightmares
Sourdough Wholegrain Spelt Pizza Recipe on Alison's Website
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
Thank you. We really appreciate you taking the time to support us!
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Slovak food is comfort food. It’s not light, it’s not summery, but in the winter – it’s peasant food. Food that sticks to your bones and gives you a lot of energy to work in the fields. It’s simple; there’s a limited repertoire of spices. A lot of them involve just very ordinary ingredients. – Naomi
Get your marjoram and paprika ready, because the long-anticipated pig butchery interview is here! In this episode, Alison sits down with Naomi, a Canadian-born photographer and home cook who has lived in, immersed in and documented Slovakia for the past 17 years. Naomi shares about the experience of traditional Slovakian pig butchery including unique recipes, the secret to non-liver-tasting-paté (!!!) and more. To indulge in Naomi's incredible food photography and to find the recipes she mentions, check out the links in Resources!
Soup is a staple here. Traditionally, they had it every day for lunch. Naomi
Love what we're doing?
Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
Going and living in a place is really the only way you get to learn that every place has it's bonuses, but also every place has its frustrations as well. Alison
Time Stamps
You don’t actually need a lot of fancy equipment – a table, lots of knives, big things for mixing in. Naomi
01:17 What Naomi Ate
13:18 What Alison Ate
17:11 Introducing Naomi
17:25 How Alison met Naomi
18:43 Growing up in Canada
22:06 Life in Slovakia
23:50 Food in Slovakia and how it has changed
29:00 Do you miss Canada?
31:18 Let’s talk about Slovakian pig butchering!
34:04 The season for pig butchering
A fair amount of fruit schnapps is also consumed during this process, it’s an integral part of it! Naomi
36:25 Starting the pig butchering
39:40 The cutting
41:45 Lunch on butchering day
41:59 The organs: creating a traditional sausage
44:40 The underchin!
I absolutely heartily recommend having a go at those lard biscuit things! Alison
46:38 The lard and pagac (cracklin biscuits)
It’s a great winter food – it’s really full of energy and will keep you full for a long time. Naomi
53:25 The pig’s blood: black pudding and blood sausages
55:30 The taste of blood
This is something that doesn’t keep very well and it doesn’t freeze very well; so, they put it into bowls and share it with the neighbors. Naomi, sharing about black pudding
47:35 Headcheese
01:00:20 Nightfall
01:01:40 Dinner
01:02:50 The muscle meat
01:03:30 The secret to non-liver-tasting pate
01:04:30 Canned meat
01:04:44 The skin
01:07:00 Naomi’s favorite dish from the butchering
01:09:05 Cleaning up
01:10:41 Memories and looking to the future
01:21:00 If we want to make these recipes … where do we look?
01:22:25 An eBook on traditional Slovakian soups
01:22:55 A version of strapacki on the blog
01:25:30 Naomi’s favorite blog posts [under Slovakia or Recipes]
01:28:00 Naomi’s blog & Instagram
Resources Mentioned
Pretty much the toenails, and if we haven’t cleaned out the intestines then those too, get thrown away. Naomi
Anyone who gets excited by traditional recipes and beautiful photography, will want to have a look at your site. Alison
Potatoes, Bacon and Sauerkraut: Traditional Slovakian Dumplings (Strapačky)
If someone wants to start eating sauerkraut and it’s too strong for them, it’s a really good way to work into it. Naomi, talking about
Katie Bowman, movement specialist
A Slovak Pig Butchering Part I
Rice and Offal Sausages: Slovak Jaterničky
Mäkké Oškvarkové Pagáče: soft lard crackling biscuits
Best Beef Liver Pâté ... "This beef liver pâté recipe is delicious, thanks to an unexpected spice that magically does away with the liver taste. Even beef liver, which has a stronger taste, can be enjoyed by liver haters."
How to Cook Brains: Slovak Mozgy
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
Thank you. We really appreciate you taking the time to support us!
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"The Ancestral Kitchen Challenge is here to spark your creative fire!" Andrea
We are excited to announce the Ancestral Kitchen Challenge! This challenge is designed to spark excitement and creativity in your kitchen and hopefully push you in a few areas to try something new or revisit something long forgotten. You can adjust every challenge to suit your unique kitchen, family and region!
In this episode Andrea and Alison discuss the 22 different challenge topics that are covered during the year, what sparked them and some different ways they could be imagined.
We hope you will share your challenge results with us! Tag the podcast, email Alison@ancestralkitchen.com or use the hashtag #ancestralkitchenchallenge !
Love what we're doing?
Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
Time Stamps
1:51 What is The Ancestral Kitchen Challenge?
6:00 Make it your own!
6:30 Where to find the .pdf
7:00 #1 fermented drink
8.59 #2 book from the podcast
10:01 #3 bread
11:55 #4 kitchen scraps
13:13 #5 kitchen tool
15:16 #6 spice
16:18 #7 recipe exchange
17:38 #8 an elder
24:54 #9 broth
25:45 #10 recipe gift
16:56 #11 ferment
28:18 #12 dish known to locals
31:40 #13 offal
37:37 #14 fat
40:49 #15 herbs
45:03 #16 preserve something
46:17 #17 a previously-avoided recipe
48:46 #18 a meal entirely from your region
53:48 #19 go screen-free
1:01:55 #20 new cookbook
1:02:11 #21 make something from the podcast
1:02:41 #22 a meal from your genetic ancestors
1:04:54 How to share your challenges!
1:06:04 A page for your notes and the pdf
Resources Mentioned
The Literary Life Podcast (inspiration for this challenge!)
www.ancestralkitchen.com/challenge
Spices mentioned: Sumac, Cassia
Chewing the Fat by Karima Moyer-Nocchi
Renewing America's Food Traditions book
Renewing America's Food Traditions (RAFT) Alliance
Alison's sourdough porridge videos
Alison slow-cooked beef heart recipe
Aran's video instructions for teff pancakes are available on our Patreon feed
Resource for Offal: Naomi has an entire section of recipes for offal!
Naomi's Soft Lard Cracklin Biscuits (Mäkké Oškvarkové Pagáče)
Mayonnaise Recipe (use turkey fat instead of bacon fat)
Fire Cider or Master Tonic Recipe on my old embarrassing blog
Our Favorite Kitchen Tools episode
Why I Gave Away My iPhone episode
ThreeRiversHomestead and the ThreeRiversChallenge (this is different than the one Andrea mentioned on the podcast)
ThreeRiversHomestead ALSO hosts the challenge Andrea mentioned, the EveryBitCountsChallenge
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
Thank you. We really appreciate you taking the time to support us!
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"Find who inspired the person who inspired you." - Andrea
We got together to share our book stacks for 2022 with each other and both our lists got longer in the process! Alison dived in depth with a few titles and Andrea brought a longer list with shorter descriptions. New published books as well as old vintage materials sit side by side in our to-be-read stacks, audiobooks and e-books as well, and we both stole titles from each other as we usually do.
We hope you will share your book stack with us and tag us or use the hashtag #ancestralkitchenbookstack so we can see it and share!
Love what we're doing?
Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats where we also share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
Do you know what got me interested in flying? It wasn't reading Bernoulli's principle - it was getting on a plane and flying from Seattle to Moscow. - Andrea
Time Stamps
Note: Further resources that we discussed in addition to our book stacks, as well as links to the books themselves, can be found in the Resources section below
Skip the intro and go straight to meals! 00:42
Thank you Patrons! 10:11
Introducing a sneak peak to .... The 2022 Ancestral Kitchen Challenge! (Check back for a BONUS episode all about this on Tuesday January 11!) 10:57
Link to the 2022 Ancestral Kitchen Challenge details
Diving into the book stacks 13:10
Eating to Extinction: The World's Rarest Foods and Why We Need to Preserve Them 13:25
Quote from Eating to Extinction 16:21
Review on Eating to Extinction from another reader 17:34
Andrea lists a few books from her stack and why fiction reading supports her understanding of ancestral eating 19:00
Letters to a Young Farmer 22:13
The Hidden Art of Homemaking 22:50
Lark Rise to Candleford 23:27
Annie Dillard 24:00
Defending Beef 24:29
Nourishment: What Animals Can Teach Us about Rediscovering Our Nutritional Wisdom 24:53
Alison speaks about Defending Beef 27:35
Andrea lists a few more books 33:16
Hungry Planet 33:30
Material World 36:00
It's so much bigger than "am I eating the right amount of protein..." This is so much more than that. - Andrea
Farm-Related Stack 42:19
Speak to the Earth: Pages from a Farmwife's Journal 42:24
Bee-Keeping for Beginners 43:00
Pastured Poultry Profits 43:30
Animals Make Us Human 44:02
I really appreciate someone giving a recommendation. Everyone listening, if you want to recommend some books to us - please do come and let us know. Recommendations really are a thing with books, you know. - Alison
Titles listeners on Instagram told us they are reading 46:00
Range: Why Generalists Triumph in a Specialists World 47:24
Alison works through her stack again 50:11
This year has been a year when I've delved - diven - doved into beer. I'm not sure which past participle to use. - Alison
How to Brew 51:09
I tend to do this with things - I dive in at some weird deep end. - Alison
Wild Brews 52:30
Working books for the kitchen 56:12
Carla Emery's Old-Fashioned Recipe Book 56:40
Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods 57:19
The Art of Natural Cheesemaking 59:00
Sacred and Healing Herbal Beers 59:59
Yes! Because you're feeding your mind! You have to feed your mind. Andrea
The Foxfire Book 1:00:20
Keeping Food Fresh: Old World Techniques and Recipes 01:01:22
Nourishing Traditions Audiobook 01:02:03
Chewing the Fat: An Oral History of Italian Foodways from Facism to Dolce Vita 01:04:24
Sharing a Quote from Chewing the Fat 01:09:16
Valdisieve 30 & Lode 01:15:00
Commonplace 01:18:15
Finding time to read 01:21:00
Sorry, I've just gone into a dream because you mentioned Pride and Prejudice. - Alison
Political Cartoon 01:24:45
Millet and Sorghum Bread 01:26:27
Resources Mentioned
Sitopia: How Food Can Save the World by Carolyn Steel
The 2022 Ancestral Kitchen Challenge
Food Programme (BBC) Interview with Dan Saladino: Follow the Money
The Third Plate: Field Notes on the Future of Food by Dan Barber
Pilgrim at Tinker Creek by Annie Dillard
Peak Human Podcast interview with Fred Provenza
Defending Beef 2nd Edition by Nicolette Hahn Niman
Tara Couture at Slowdown Farmstead
Lark Rise to Candleford by Flora Thompson
The Hidden Art of Homemaking by Edith Schaeffer
How to Brew: Everything You Need to Know to Brew Great Beer Every Time by John Palmer
Hungry Planet: What the World Eats
Material World: A Global Family Portrait
Animals Make Us Human by Temple Grandin
Slow Medicine: The Way to Healing by Victoria Sweet
Wild Fermentation by Sandor Ellix Katz
Wild Brews: Beer Beyond the Influence of Brewer's Yeast by Jeff Sparrow
Speak to the Earth: Pages from a Farmwife's Journal by Rachel Peden
Pastured Poultry Profits by Joel Salatin
Beekeeping for Beginners by G.H. Cale, Jr
Titles mentioned by listeners on Instagram when we asked: Nourishing Traditions, Mama Bear Apologetics, Nourishing Diets, The Primal Connection, Real Food for Pregnancy, The Outlander Series, The Great Divorce, Hidden in Plain View, Morning Time with Cindy Rollins, The Real Anthony Fauci, A Christmas Carol, Honest Advent
Keeping Food Fresh by the Gardeners and Farmers of Terre Vivante
Nourishing Traditions by Sally Fallon Morell
Nourishing Traditions Audiobook
The Foxfire Book (reprinted)
Chewing the Fat: An Oral History of Italian Food, from Facism to Dolce Vita by Karima Moyer-Nocchi
Karima Moyer-Nocchi, professor of language at the University of Sienna
Sacred & Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Harrod Buhner
The Art of Natural Cheesemaking by David Asher
David Asher on Instagram at Black Sheep School
RAFT Alliance - (Renewing America's Food Traditions)
A list of resources on endangered foods in America by RAFT
Carla Emery's Old-Fashioned Recipe Book
The Literary Life Commonplace Book
Valdisieve 30 & Lode (third slide) featuring recipes based on meat raised by Flavio, Alison's farmer
To Say Nothing of the Dog by Connie Willis
Alison's Sorghum and Millet Sourdough Recipe
#trashfood #faminefood #cucinapovera
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
Thank you. We really appreciate you taking the time to support us!
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"The figures fill me with hope. Because this journey we're taking is so important for health, for our children and for the planet. People are interested, they want to learn, they want to move..." Alison
The podcast made it from a twinkle in our eyes to 14,000+ downloads this year! And it's taught us both so much. Listen in to hear us talk about what worked, what we've both been up to and what we hope to bring to life in 2022.
Love what we're doing?
Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
"If you aren't where you want to be yet, just keep working on the skills" Andrea
Time Stamps:
2:12 It's our last episode of the year!
4:17 Thank *you* for all your support this year.
8:18 Andrea's breakfast - abundance and Ningxia Red
11:49 Alison's lunch - mutton liver, pumpernickel and rye farmhouse ale
17:10 The smell/memory connection
20:38 What's happened with the podcast this year
21:57 Rob's song, Who Ya Callin' Pigs
22:40 14,000 downloads!
24:20 Most popular episode this year
30:12 Zoom cook-alongs
31:45 What we've learnt from the podcast this year
41:22 What Alison's learnt in her own life this year
43.42 Alison tries to remember all the things she's done in the kitchen this year!
47:56 Alison talks about her family's reading time
52.45 Alison talks about her tech use/time management/screen use
1:00.48 Andrea's year
1:04:47 What keeping poultry has taught Andrea
1:05.00 Why Andrea names her animals
1:11:20 Alison's plans for 2022
1.14.35 Andrea's plans for 2022
"This is the podcast we wish we'd had when we started" Andrea
**Thank you for staying with us whilst we work through audio gremlins. We have plans to help improve the quality next year.**
Resources Mentioned:
Stephanie's Castagnaccio post
Sign up for Alison's newsletter!
Andrea's Affiliate link for Ningxia Red
Sourdough porridge videos on Alison's site
Holistic Hilda (presenter on the Wise Traditions podcast)
Elly's Everyday Sourdough Baking You Tube channel
Stay with Andrea at her Hip Camp
Alison cooking pizza in the wood-fired oven!
Wuthering Heights read by Alison on Andrea's read-aloud podcast
Nourishing Traditions: THE Ancestral Cookbook episode
Why I Gave Away my iPhone episode
The Secret Life of Chocolate episode
Bibi's Kitchen cookbook
Sacred and Healing Herbal Beers book
Historical Brewing Techniques: The Lost Art of Farmhouse Brewing book
Wild Fermentation cookbook
Sitopia book
"Why not build a relationship with an animal and love and appreciate it all the more when it passes out of this life and leaves you nutrition?" Andrea
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Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
First of all, I think there are some differences between what you associate with Christmas over in the US, and what I associate with Christmas in the UK. - Alison
We're entering the Fall and Winter holiday season and food and sensory delights from the garden and kitchen are such a traditional part of that! Alison and Andrea discuss some of their favorite dishes to serve at this time of year and the traditions they want to cultivate more of.
Not by spending more, by spending less, our Christmases have been more beautiful, more memorable. - Alison
*We had some audio gremlins wanting to get in on our Christmas episode fun. We hope it doesn't spoil your enjoyment. Bear with us; we are working hard to fix these for next year!*
Love what we're doing?
Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
The traditions were not shaped because peasants were hauling in stuff from amazon.com, no, they were shaped because that's what they had around them... - Andrea
Time Stamps
01:05 You might hear Andrea's kids!
01:45 What Andrea ate last night
02:33 Alison's Lunch
04:14 A boza lesson learned and why Alison is changing her recipe
10:24 The history of cinnamon rolls
I had to look up a chelsea bun! I had never heard of them. Some pictures showed the cherry and some didn't. They do look like a cinnamon roll, a kind of dryer version! - Andrea
15:24 Thank you Patrons!
16:32 Let's talk about the holidays!
17:21 Some of Andrea's memories of Christmas traditions
It's really important to my mom to keep the holidays from being stressful and full of obligation. - Andrea
You have big shoes to stand in. - Alison
25:35 Alison talks about her Christmas memories
We need some transatlantic education lessons! - Alison, when Andrea still didn't understand what treacle pudding was
(I had to look up Christmas Suet Pudding because all I could think of was bird food. - Andrea)
30:30 Christmas in Italy - la bella figura
A picture of a Christmas Market in Florence, Italy
33:00 Where DID our modern traditions come from?
34:25 Hi Charis! :)
36:37 How Alison does things now
It has felt in the past like I've been on edge or I'm bending myself in order to spend Christmas with my [extended] family, and it has become much more magical when I've been able to create a space within the family that is the three of us to do something that we, all three of us, find magical. I don't think it will always be like this ... But it just so happens that the last seven years it's been just the three of us. - Alison
39:00 Alison's new tradition!
41:20 What Alison is thinking of making this year
43:00 King's College in Cambridge carol service (linked in resources!)
46:09 Alison's fermented gingerbread
Alison's Fermented Gingerbread
50% rye or spelt flour, 50% honey by weight
Mix and leave in a cool place for about a month before mixing into a final dough and baking!
47:30 Andrea's Pumpkin Spice Class (linked in resources - FREE class and FREE eBook download!)
47:59 A cat goes crazy at Andrea's house
50:25 Christmas in the Southern Hemisphere
51:54 The best Christmas and the most traditional Christmas is looking at what's around you and celebrating that, really celebrating that - Alison
If somebody feels frustrated because I can't afford this or that, turn to what is around you; your family, your church, whatever it is that's around you, how can you use that to create the traditions? - Andrea
53:05 Elly's sourdough fruitcake - it's linked below!
54:14 Holiday traditions listeners shared with us on Instagram! Thank you Jenna, Colleen, FourLambs!
54:29 We have a discussion about wassail and wassailing. The Wassail Song
Mentioned by Alison: Let's Go Wassailing! Episode on How to Eat to Save the Planet podcast by Gilly Smith
58:07 "This just happened right here on the air." Andrea
58:42 Mulled Bone Broth - is that a thing? Can it be a thing? "I don't see why not." - Alison
59:46 The results of our informal Instagram poll on Christmas traditions
1:00:29 Andrea's Christmas Mobile in 2019, in 2018, again in 2018, some natural garnish for a gift, some natural garnish on food
Hannah's Thanksgiving Centerpieces from 2020
Hannah's Handmade Wreath on Andrea's front door
01:04:25 Staying sane at Christmas - tips and ideas
She built those traditions up over years of doing what worked and then adding on. For me to compare myself today over the masterful art that she created over decades would be crazy. If you are looking on Instagram and getting overwhelmed and thinking "I can't do all the things" ... If your tradition is that you buy gingerbread cookies and you don't make them, go for it. - Andrea
01:09:10 Cheap and fun wrapping paper
01:10:07 Andrea finds a way to work Downton Abbey into the conversation again
People think I tried to put together a look, and I need them to know it's just trying to be cheap and use what I had around me. If you do what is natural and close and feels right, it comes together as YOUR signature look; rather than trying to start with what I wanted my signature look to be - that would have been very stressful. I just started with what I had around me and it turned into what it is, so that will shape your traditions! - Andrea
01:12:59 Elly's tip for sanity
01:14:50 Alison's hot tip for getting through the holidays!
01:16:30 Share your holiday traditions with us! Tag us on Instagram so we can see your traditions and share them!
Resources Mentioned
I Am Cultured "Raw, unpasteurised, naturally fermented food and drink full of goodness for your gut. Small batches handcrafted in North Devon"
The Choir of King's College Cambridge online
Our Fall Cook-Along Zoom class is available to our patrons...find out more here.
Elly's Everyday Sourdough - Fruitcake!
Libera Choir - NOT "Liberia" as Andrea's mistakenly called it on the air!
I think it's quite important to say - that it's important to do what you need to. It's supposed to be about enjoying, resting, doing things that you enjoy. - Alison
Bonus Resource Mention!
We didn't have time to mention this on air but it was on Andrea's list. If you love having a rhythmic advent tradition, Andrea really enjoysCindy Rollins' book Hallelujah and the ideas shared in there for creating tradition.
If you want to learn more about Handel's Messiah, the topic of that book, check out this podcast: Handel's Messiah - the advent calendar
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
Thank you. We really appreciate you taking the time to support us!
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
"Not all grains are equal" Alison
With the myriad of anti-grain messaging in the food world, it's easy to think that eating grains is anything but healthy. In this episode, Andrea and Alison dig a little deeper - they cover the history of grains, why some diets exclude them and share their insight around the importance of and how to prepare, cook and eat them. Whether you enjoy grains regularly, have problems digesting them, are unsure of which grains to eat and how to process them or want to reintroduce grains into your diet, there's something in this episode for you.
Love what we're doing?
Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
The run down:
The podcast always starts off with a catch up and discussion of recent meals.
13:44 History of grains & their importance in mankind's history
23:00 Why people avoid grains
"If the only grain we knew was a soaked soured spelt and a soured einkorn, would we be treating grains the way we do now?" Andrea
38:30 The many ways to process grains so that they are a beneficial food and how to reintroduce grains into your diet
50:13 The 'spectrum of grains' - ancient, gluten-free & lectin-free and which of these Alison and Andrea eat
1:02:19 How Alison and Andrea include grains in their day/week
"Experiment and learn to be okay eating something different than what others at your table are eating" Alison
Resources Mentioned:
Gilly Smith - How To Eat To Save The Planet podcast
Nourishing Diets by Sally Fallon Morell
An article about the Nourishing Diets book
Nicolette Hahn Niman - podcast interview on Sustainable Food Stories
Defending Beef, 2nd Ed, by Nicolette Hahn Niman
"Tradition means giving votes to the most obscure of all the classes, our ancestors. It is the democracy of the dead. Tradition refuses to submit to the small and arrogant oligarchy of those who merely happen to be walking around." - G.K. Chesterton
Nourishing Traditions for Kids (we referenced page 142)
Nourishing Traditions by Sally Fallon Morell (we referenced page 452)
Our own Patreon! Thank you for sponsoring our podcast!
Alison's blog with recipes she mentioned
Boza Workshop (the Turkish fermented millet drink) on Alison's site
Sowans Workshop (the Scottish oat ferment) on Alison's site
Tudor Monastery: Life on a Monastic Tudor Tenant Farm (BBC Series)
Elly's Everyday Sourdough on YouTube
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
Thank you. We really appreciate you taking the time to support us!
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
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