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
Become a member of the Ancestral Kitchen Community here!
"When you sit down and savour the moment, food becomes naturally comforting because it's the moment that matters" Alison
What comes to mind when you think about comfort food? Where's the line between enjoying a food for the pleasure it brings and turning to it to keep going? What state do we need to be in ourselves to really enjoy our food? Who's shaping the foods we relax with?
These are all questions that Alison and Andrea dive into in this episode, exploring their very different histories with comfort food. Whether you're a warm, creamy and luxurious or a simple, rustic and bready kinda-eater, there's something that'll get you thinking in here!
The run down:
2:50 Patreon news and the injeera video
4:10 Breakfast/lunch chit-chat including pancakes, polenta bread and lardo
12:25 Comfort foods intro
13:12 Defining comfort foods
15:56 Alison & Andrea discuss addiction
20:30 Andrea's definition of comfort foods
25:50 Is it the food or the process?
"When we bake bread, we fall into an older part of our nature" Alison
28:52 Peasant food
31:20 Epicurus
33:10 Snacking
"It's OK to be hungry!" - Andrea
46:30 Alison talking about not eating sugar
51:00 Snacks v family meals
54:15 Observing cravings & trusting oneself
1:00:28 Andrea's cookie trick & shaping our children's comfort foods
1:04:35 The importance of making food
1:12:00 A new definition of comfort foods
"The deepest pleasure in food is to be hungry and to eat and drink simply" Alison (paraphrasing Epicurus!)
*Sorry for the sometimes variable audio quality on this episode - we are doing our best!*
Resources Mentioned:
Alison's sourdough porridge, polenta and polenta bread videos
The blog post of Alison's describing her life shifts that Andrea refers to
A' la Recherche du Temps Perdu by Marcel Proust
"Since incorporating fats back into my diet all that stuff with the foods I couldn't stop eating has just disappeared" Alison
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
Love what we're doing?
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 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!
Join the Ancestral Kitchen Podcast community here!
"Fermented foods are the way to go. They taste nice, they're cheap and they're totally accessible" Alison
In this episode, Alison and Andrea discuss all the biotics, how and why to nurture and include them in your diet!
The run down:
We start by welcoming our new community member, sharing about how to access our just uploaded soap-making chat and talking about food - specifically heart, lard, bread, pulses (and shelling them) and pancakes.
17:00 Intro to the everything-biotics episode!
17:07 What are prebiotics
20:50 FODMaps
23:15 Andrea talks about the Nourishing Traditions book of Baby and Child Care and its explanation of how the gut works
24:23 What are probiotics
"We've been a generation and a half without fermented foods at every meal and we are paying the price for it" Andrea
28:15 The differences between lacto-fermentation and alcoholic fermentation
33:04 A day in the life of probiotic-munching in Andrea and Alison's households
35:52 How probiotics stop Alison sleeping
39:00 How to introduce probiotic foods
40:59 Tablets vs. live probiotics
48:17 Rebuilding our biome, having patience and antibiotics
"It's the work of a lifetime to culture what's inside of us" Alison
1:02:07 Paraprobiotics and Postbiotics
1:10:00 Biotics wrap up!
"Your sauerkraut does not have to be old to have a lot of probiotics in it" Alison
Resources Mentioned:
Elly's sourdough episode of the podcast
Alison's blog post "What are Paraprobiotics and Postbiotics?"
Nourishing Tradition's Book of Baby and Child Care Andrea read 'lacto-fermentation' on page 26 and 'a schedule for introducing probiotics to someone who is not accustomed to to having them' on page 27.
Chris Kresser's podcast Revolution Health Radio
We mention Kitchen Table Chats; this is the podcast we record for our Patrons. Check out the community here.
HIlary Boynton's School of Lunch episode of the Wise Traditions Podcast her book is called 'Heal Your Gut'
Christopher Shockey's Ferment Nerds newsletter on substack
Wild Fermentation Alison read from page 10
Alison's Sourdough Pizza Recipe
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
Love what we're doing?
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 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!
For some reason I remember these moments of being alone with my mom, picking the chicken, and feeling honored and proud that I was helping her. - Aran
Alison and Andrea got the opportunity to sit down with Chef Aran Goldstein and talk to him about his life and experience with food. He shares his incredible perspective on food and the way our kitchens invite beautiful, complex cultural and family experiences!
A great kitchen has great systems.... We are only as good as we are organized. - Aran
The last line of defense ... is our own kitchens. - Aran
Resources Mentioned
Watch Aran cooking with his son, check out his amazing videos and look at his consultation options!
I know Ophelia and her husband, and I trust the food that she produces, and there's an energetic exchange of what can only be called love between us. - Aran
Aran's (AMAZING) YouTube Channel
Aran also did an incredible video interview exclusively for the Patrons of this podcast, demonstrating a technique for making injera! You can check this out in the private Patreon podcast feed - link to the video is included there!
It doesn't have to all be dark and gloomy ... look at the trends we're seeing - so many people are interested in organic; people are bringing up the concerns they have ...
- Aran
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
Love what we're doing?
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 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!
"Tools and gadgets sometimes take advantage of our lack of confidence" -Andrea
Alison and Andrea discuss what tools they utilize in their kitchens and try to narrow down which ones they couldn't live without!
"The merit lies not in the possession of the object but in putting it to use" - Honey from Weed
This is what is covered:
7:05 Kitchen tools
8:25 Alison shares the kitchen tools she uses
23:35 Andrea shares the kitchen tools she uses
42:00 Water filtration talk
48.00 Andrea and Alison quiz each other on the whys and wherefores of their kitchen equipment usage
1:11:00 Top five essential tools
Resources Mentioned
BWT is at https://bwt.com
Wise Traditions Nutritious Movement episode
The Nourishing Traditions Cookbook has a section on equipment: pages 66-68
Alison's List of Tools
Andrea's List of Tools
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
Love what we're doing?
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 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!
“Every time we talk, you’re an education for me. I know what you’re telling me is your normal is going to be really great information for me.” Andrea
Ever just want to have a nose inside somebody's fridge? Well, we sure do, so today we got together and shared a list of EVERYTHING inside our refrigerators! It's such a cool way to get an instant snapshot into a household's diet and routine, seasonal adaptability and favorite rotations!
We would love to see a peek inside YOUR fridge as well - post a picture on Instagram and tag @AncestralKitchenPodcast!
“That was an experiment... That didn’t go very well, but I’m still using it.” Alison
Time Stamps
Thank You Patrons! 00:58
Introducing Topic for Today 03:14
What did we eat today? 04:41
Fridge 9:55
Alison’s Fridge 10:50
Andrea’s Fridge 15:03
Miso 19:45
Rye Sourdough 23:46
Millet Sourdough 28:42
Beer Yeast on Grain 35:25
Breakfast Casseroles 37:57
Coffee – Cold Brew and Roasting 42:20
Milk Kefir 45:22
Tell Me How Gross This Is 48:11
Bread & Butter Pickles 49:22
Fermented Cod Liver Oil & Fermented Fish 51:50
“I rather trust that the food that I’m eating gets me what I need, rather than going towards supplements.” Alison
Escabeche 56:51
Sowans 59:25
Applesauce & Apple Jelly 01:08:00
Haymaker’s Oat Water 01:09:30
Polenta 01:11:00
Processed Foods & Bioavailability of Nutrients 01:13:50
“If I come back and ask you in a year, you’re probably going to have a lot of the same things on the list.” Andrea
“It feels really right that I’m using all of the product and doing it in a way that’s tradition.” Alison
Raw Milk Creamer Recipe
Raw Milk Creamer from livesimply.me
1 cup whole milk
1 cup heavy cream
1/4 cup pure maple syrup
1-2 tsp pure vanilla extract
1. Pour the ingredients into a tall bowl. Using an immersion blender, blend the ingredients together for 20-30 seconds. It's important to keep the blending time short since the cream will thicken the longer you blend (AKA: whipped cream!). If you don't have an immersion blender, vigorously whisk the ingredients until combined.
2. Pour the coffee creamer into a storage bottle (like a mason jar). Store the creamer for up to 7 days, depending on the expiration date on your milk and cream. Gently shake the coffee creamer if separation occurs.
“Basically you’re adding nutritional properties to your food with the processes. And now it’s weird because the modern world food processing strips nutritional value out of food.” Andrea
Resources Mentioned
Wild Fermentation
How to create a sourdough starter
Tudor Monastery Farm blog post
Alison's polenta and porridge videos
TPAD (Time Passage Awareness Disorder) coined by Dana K White
Cold Brew Coffee Insert for Mason Jar
Cold Brew Coffee Andrea's Way
Grind 6 oz French roast organic coffee on "press" grind setting. Pour into half-gallon insert linked above. Pour 4 oz boiling water over, then slowly fill jar with room-temperature water. Let sit at room temp or in fridge 24 hours, remove insert and enjoy! It's especially decadent in a glass of ice with the maple creamer poured over the top.
Elly's Everyday Instagram
"The Beer Book" mentioned is Sacred and Herbal Healing Beers: The Secrets of Ancient FermentationbyStephen Harrod Buhner
Alison's Boza Course
Alison's Sowans/Swats video course will be released at The Fermentation School later in the year.
Tara Couture of Slowdown Farmstead
Haymakers Oat Water: recipe is from Nourishing Traditions
Alison's post on processed foods
“Just the definition of processing food we have now is completely night and day from what processing food was in the past.” Alison
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
Love what we're doing?
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 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!
Chocolate has a secret life.
One where, instead of being formed into industrial bars, women combine it by hand with local herbs to make drinks. One where it is a healer, not a creator of addiction. One where it’s revered - held so sacred that it’s used in ceremony and as currency, not bought for a few pennies, wrapper discarded. One where it’s bitter, potent and intense, not sweet and sickly. And one where nobody feels guilt when they imbibe it.
There’s no-one more qualified to open the door to this world than Marcos Patchett, author of the 700-page The Secret Life of Chocolate. This book, which covers everything you could possibly want to know about cacao - including how it was ancestrally used, it’s pharmacology and it’s mythology - will completely change your view of cacao.
“There’s a lifetime’s worth of research in this book.”
Come join us as we dive into a cacao-flavoured world!
The run-down:
1:52 About the book
7:20 Why Marcos wrote the book
12:19 The effect of imbibing extracted plant compounds v. the whole plant
15:10 How cacao was originally drunk and how chocolate is eaten in the West now
20:25 The book-writing high point
26:40 Alison, Andrea and Marcos talk about their relationships with chocolate
34:00 Chocolate and disordered eating
36:58 Cacao’s medicinal effects
44:00 How chocolate’s effects are mediated by the eater’s intention
59.40 The cultural side of cacao's history
1:07:25 Self-medicating with chocolate as part of disordered eating
1.10:25 Practical steps to start eating chocolate ancestrally/authentically
“It blew my mind to realise I’ve been blocking benefits of chocolate by feeling guilt” Alison
*Due to equipment failure, this episode does not have as good audio quality as normal. But it's totally listenable and wonderful content!*
If you want to buy your own copy of the book, Marcos is offering a 20% discount. Use the code CHOC20 on the publishers website:
For those in the US: https://bit.ly/3dVRX1d
For rest of world: https://www.aeonbooks.co.uk
“The modern research suggests quite strongly that cacao is protective against heart disease and stroke and type 2 diabetes.” Marcos
Resources mentioned:
Jonathan Ott - The Cacahuatl Eater
Susana Trilling - Seasons of my Heart
“Only eating the chocolate mindfully produced a positive increase in mood” Marcos
Where to find Marcos and his work:
Marcos’ book’s website: https://thesecretlifeofchocolate.com/
Marcos’ Instagram: https://www.instagram.com/nocturnalherbalist/
Marcos’ herbalist website: http://nocturnalherbalist.co.uk
You Tube The Nocturnal Herbalist
Sourcing your own cacao:
“You learn so much doing it from scratch, and the quality is so much better” Alison
To source your own cacao as beans: Look for raw (i.e. not previously roasted) Criollo or Forastero beans.
Europe: Where Alison has sourced organic cacao beans:
http://macrolibrarsi.it and http://cacaopuro.com
She is currently working on European sourcing of a known single-origin bean, in home-chocolate-maker quantities. Stay connected with her if you’d like to know what she finds.
USA:
Organic arriba criollo cacao beans
To source ready-made roasted and ground cacao ‘paste’ search for cacao liquor or cacao paste.
Marcos suggested cacao amor (UK-based), you can get a 20% discount with the code: nocturnalherbalist20
Rebekah Shaman also sells this in the UK
Blocks of organic ground cacao paste (US)
Valrhona industrially-roasted ‘couverture’ (this is the ‘base’ chocolate that many fine chocolate-makers use to make more complicated bars and small chocolates)
Other resources:
All about metates and grinding stones
Snippet of someone grinding cacao in a metate (You can also watch Marcos doing this on the cacao preparation videos on his You Tube channel (linked above))
Mexgrocer (scroll down to read a description of Mexican chocolate drinks):
Video of preparing traditional drinking chocolate in Oaxaca, Mexico
"Dark chocolate has fuelled many things in my life" Marcos
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
Love what we're doing?
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 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!
"Everything about getting rid of my iPhone came down to health. " -Alison
In just two short generations, tech has slowly crept into our lives in more and more ways, eating away at our time and our sanity in so many insidious ways. In this episode, Andrea interviews Alison and Rob about their tech use, the over-use that caused Alison to re-evaluate the way she was implementing tech in her life, and why they decided to get rid of their smart phones. Rob will provide tips on the technical side, and we will all discuss how to live fully with less distractions!
"Tech can steal from us. It sneaks into our lives in little ways, here and there." -Alison
What we cover:
As always, we start out discussing what we ate before getting on to record! Skip the food intro: 11:20
Summarise the Issue: What are the Two Key Problems? 11:39
You Gave Away Your iPhone ... What Else Has Changed: 15:55
What Do You Use Now: 17:00
How Are You Using & Receiving Differently Now? 21:15
How Do You Approach It Now: 24:24
The Physical Effects: 26:40
Meeting Rob: 29:15
Rob's Story: 29:58
The Process of Recovery: 37:00
The Physical Effect Screens Have on Us: 38:30
What is an e-Ink Screen: 41:05
Electronic Frequency Patterns: 45:00
How Do We Mitigate Screen Damage? 46:18
The Effects of Wi-Fi: 51:30
How Do We Mitigate Wi-Fi Damage? 53:08
EMF Test Apps: 57:00
"I had to balance the technology I was using with the impact it had on me." -Rob
Alison Comes Back In: 57:43
Upcoming - Patreon Feed Interview with Rob: 58:25
Introducing The Psychological Effects: 59:45
How I Work Now: 01:00:53
"Life opens up so much more ..." Alison
Results of the Social Media Break: 01:09:51
Time Blocking Social Media Engagement: 01:11:51
Taking Sundays Off: 01:12:18
Moon Time: 01:15:15
Follow or Unfollow? 01:16:44
"I have to trust that what I'm doing with Ancestral Kitchen will grow through me doing things that bring me joy, not through things that I think I should be doing... It's been an incredibly hard thing for me to do to trust myself... " - Alison 01:18:40
Time Frame for Tech Usage: 01:23:53
A Positive Approach to Tech Limiting: 01:25:19
"My self-trust has deepened." - Alison
Summarizing the Changes: 01:28:07
Alison's Final Thoughts: 01:29:07
Access to the Exclusive Patreon Feed: 01:31:12
"Sometimes you're gonna fail and you'll get sucked back in - but not all the time." - Alison
Resources Mentioned
eReader tablet link: Onyx books
"Life opens up more when you don’t have a phone." -Alison
Iris Software (bluelight and eye protection software)
The Boza Course on Ancestral Kitchen
Listen to Alison read Wuthering Heights! Commonplace Read-aloud Podcast
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
"We have our evenings back." -Alison
Love what we're doing?
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 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!
"One of the great illusions is that we can escape the cycle of life and death."
Andrea watched Wild Quetzal's Instagram videos about ancestral foodways and knew she wanted to talk to him!
We're bringing you this special interview in between our normal episodes. It's recorded directly on Zoom, so the audio's not as pristine as usual, but the content is great.
Andrea and Quetzal talk about:
"Animal foods demand that you have reverence"
Andrea's in Washington State and Quetzal's in Hawaii, the recording was night-time for Alison hence her absence! Still, Alison and Andrea got together to record a brief introduction to this interview, so you'll hear Alison's perspective on the interview, including some of her own raw vegan journey, in the introductory chat.
There is some mild swearing, so if you're in sensitive company, you might want to pop in earbuds.
Resources mentioned:
The Holistic Mother on Instagram
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
Love what we're doing?
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!
In this episode, Andrea and Alison talk about the cookbook that has healed the way they view, cook and eat food, THE ancestral cookbook, Sally Fallon's Nourishing Traditions.
Technical Note: Andrea's microphone cord was touching part of the microphone stand, so you can hear a subtle metallic brushing every so often. This unusual issue has been resolved for future recordings. Our apologies for this audio interruption!
“If Alison the raw vegan could see me now she would see someone who is a lot happier, more content, and more in touch with things than I was back then. A lot of it comes with taking a journey and embracing it, stepping forward into the unknown, even though it's scary, and changing. That’s what Nourishing Traditions helped me to do.” - Alison
What we cover:
09:30 The upcoming Nourishing Traditions Zoom cook-up!
11:10 What is Nourishing Traditions?
16:45 When Andrea got the book and what it changed for her
20:30 When Alison got the book and how it helped guide her journey to restored fertility
34:30 The contents of the book
39:30 Andrea’s favourite recipes
41:20 Alison’s favourite recipes
48:00 A dive into the footnotes
57:00 Recipes we want to cook from it!
1:01:20 The importance of rhythm in ancestral cooking
1:03:50 Sally’s other books
Resources mentioned:
Nourishing Traditions blog: https://nourishingtraditions.com/
In Bibi's Kitchen by Hawa Hassan and Julia Turshen
Nourished Kitchen - Natural Whole Foods Recipes
The "sparks of light" quote from Nourishing Traditions that Andrea read came from page 401
Les aliments fermentés traditionnels : Une richesse méconnue by Claude Aubert
Ageless Remedies from Mother's Kitchen - Hannah Kroeger
We love Nourishing Traditions so much, we’ve decided to host a live cook-up on zoom of three of its recipes. This interactive event is available free to Patrons of Ancestral Kitchen Podcast - they can come on live or download it (in audio or video format) at any time in the future by accessing our exclusive-to-patrons conent feed. If you would like to come join, check below for more details:
If you love what we're doing, 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 sharing cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
Let's 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
"You can make really, really good bread using simple methods"
We're so excited to welcome our first guest - Elly from Elly's Everyday to talk about sourdough-baking and soap-making!
"My bread-making methods were developed when I was working full time in really difficult jobs and I needed it to be a no-brainer...I didn’t want to plan out my whole week around bread-making"
What we cover:
15:26 How we met Elly
18:55 Elly talking about being a bread new-comer
20:35 How Elly got into sourdough
26:00 How to tell if your sourdough starter is healthy
31:00 The problems that stop people baking sourdough
33:10 Feeding a sourdough starter
35:40 Elly’s starter maintenance method
44:20 Elly doesn’t ever make the same bread twice
45:23 The breads Elly regularly makes at home
47:15 Elly’s milling process
49:45 Gluten-free sourdough
1:00:25 Soap-making
1:06:40 How to get started with soap-making
1:08:20 How to find Elly’s recipes, videos and online homes
"There’s always an easier way to do it!"
Links:
The 100% whole wheat video of Elly's that Alison cooked up.
Elly’s Everyday Whole Grain Sourdough You Tube channel
Elly’s Everyday Soap-Making You Tube Channel
The Natural Tucker Bread Book - John Downes
Chris Stafferton (the gluten-free bread maker, author of Promise and Fulfillment
Mock Mill (Elly’s affiliate link)
Elly's Split Pea Soup recipe (described 13:49)
11/2-2 cups yellow split peas
1 potato
1 onion
1 carrot
1 large ripe tomato
little bit of salt
Pot with water or stock
If you love what we're doing, 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!
Want to share your thoughts on this episode, or talk about your experience with sourdough or soap?
Let's 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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