Ancestral Kitchen

What pan should I use to bake my bread? Metal, ceramic, glass, dutch oven…there are so many out there. What are the differences? What about non-stick? What temperatures can I use for each one? How can I stop my dough from sticking? How can I work out how much dough my pan will take? And what about pizza? How can I make the best one at home?These questions, and many more, are answered in today's episode with expert wholegrain sourdough baker and dear friend of the podcast, Elly from Elly's Everyday. Prepare for over an hour of beautiful sourdough bread geekery that will enhance your baking, however you do it.And if you want more, Elly kindly stayed on to record an aftershow where we answered supporter questions including how to create the best crust, talked even more about loaves that stick and shared tips on getting pizza to rise. If you'd like that, come and join us as a supporter at The Kitchen Table.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Different pan options you have for baking...

We have some exciting news!We are pleased to announce that we've left the Patreon platform behind and are now hosting our membership system on our website.None of the benefits or support that the community, that we're now calling The Kitchen Table, provides are changing. All this move means is that, instead of us paying Patreon (and you potentially lining Apple's pocket) all the money that you pledge comes straight to our team.In order to celebrate this milestone, we're offering 20% off annual memberships at every level.We'd love to welcome you to our community in June. Go to https://ancestralkitchenpodcast.com/join and use the code June20 at checkout.

George Orwell writes, “If you look up ‘tea' in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points. This is curious, not only because tea is one of the mainstays of civilization … but because the best manner of making it is the subject of violent disputes.” In this episode I got to sit down with Meagan Francis, a supporter and friend of Ancestral Kitchen and veteran podcaster herself. She is the host of The Kettle with Meagan Francis, which is a lovely podcast, and author of “The Last Parenting Book You'll Ever Read” which just came out this spring. Meagan also owns a tea and variety shop and in this episode she shared with me some surprising and interesting tidbits on the history of tea and how it was introduced to Western civilization, some of the finer points of sourcing and brewing, where some of our familiar tea traditions came from and what High Tea really means.We had so much to talk about that we overflowed into an Aftershow which will be available on Kitchen Table Chats, our private podcast of bonus episodes for podcast supporters. As a thank you to our podcast supporters for keeping us on the air, Alison also created a new recipe for Spelt Buttermilk and Honey Scones, which is available where supporters can log in to the podcast downloads section of our website. Sorry Orwell, no violent disputes broke out today, but I learned a lot. Pour yourself a hot cup of brew - whether you're doing the dishes or just gazing across the lonely windswept moors as you listen - and let's get into it.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * *...

Bone broth, sauerkraut, milk kefir – fundamentals of an ancestral diet and foods that we know do us good.So what do you do if actually they're making you ill?Histamine is a word that most of us have heard of and, thanks to the proliferation of health news, were also probably aware of histamine intolerance.In this episode we will deal head-on with histamine and how it interacts with an ancestral diet. We'll explain what histamine is and the problems it can cause. We'll explore which staple ancestral foods are high in histamine and discuss alternatives that we can turn to if histamine is an issue for us.Alison will share her own journey, eating low histamine for much of last year and, most importantly, we'll talk about how is possible to heal from histamine issues whilst continuing to eat traditionally.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and

It's almost May, the month which the early medieval Anglo-Saxons called thrymilce, because according to the Venerable St Bede, “in that month cattle were milked three times a day.” We don't know if you're milking your cow three times a day, but ‘tis the season for lots of fresh and available milk. What to do with all that milk? - and if you don't have a cow, what to do if you have access to raw milk and want to make staple value-added dairy products in your home, like cottage cheese, sour cream and yoghurt?The dairy products in this episode are all delicious, high-value, low failure-risk, and don't require expensive equipment, multiple gallons of milk or a cheese cave. Almost all the recipes can be made with a low-heat, vat-pasteurized milk, as well as with a raw milk. We've linked every recipe we talk about (and more!) in the show notes, and as an extra “thank you” for keeping us on the air we have created a PDF in the downloads section for podcast supporters at the $12 and above levels, with all these links and some additional recipes as well. Take a seat on the milking stool, get a glass of fresh warm milce, and let's talk home dairy.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

Combining gluten-free eating with ancestral eating need not be daunting. Today I talk with Rebecca Zipp, a beloved podcast guest and supporter. She's been gluten-free for the last 16 years – bringing her husband and her children along with her. In addition, for most of last year I ate gluten-free. Between the two of us we've a lot to talk about!In this episode, we cover:Why Rebecca went gluten-free and the impact it's had on her.Examples of gluten-free breakfasts lunches and dinners.The mass of gluten-free carbohydrate options, and how we use themThe basics of gluten-free breadmaking...and Rebecca finishes the episode giving words of wisdom from her 16 years of gluten-free eating.And remember, gluten doesn't necessarily have to be an all or nothing: making one of your meals a day gluten-free or several days a week gluten-free or going gluten-free for a short space of time can make a big difference to digestion. So even if you don't have to avoid gluten all the time the things we talk about in this episode will help lighten, change up and inspire your kitchen.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

What are some traditional foods we can eat for breakfast, and do we have examples of ancestral breakfasts in history? In this episode Alison and I got together to talk about what we eat to start the day. We included a variety of “types” of breakfasts. First, we start out with fast breakfasts, things you can make very quickly. Whether you're going to school, you have kids going to school, or you homeschool - there's not a lot of time in the morning typically to linger over a long breakfast. We then included some longer prep but hands-off breakfasts. Things you could make if you were getting up early; you could start it simmering or baking and then head off to chores and come back to a finished breakfast. Next, we covered some portable breakfasts. These are things you could take in the train, in the car, I guess in your carriage, and get out doing chores or heading into town.We have a lot of delicious breakfasts here and went way over the number of breakfasts I intended! We got some really delicious ones for you! I am looking forward to hearing your feedback. For supporters of the podcast, I put all my notes including all the breakfasts Alison and I discussed here in the download section for podcast supporters. The resources for everybody listening to this episode are awesome, there are a ton of recipes linked in the show notes, so go down and grab those links so you can make all these delicious meals for your family!* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link...

Download the free, 30-page guide Baking with Ancient Grains hereAlison has just released a free 30-page guide to baking with ancient grains and this companion podcast episode will give you everything you need to know to bring the world of ancient grain baking into your own kitchen.We'll define an ancient grain, we'll talk about why they're different to modern wheat and how that change happened, Alison will share why she believes ancient grains are so important in our modern world and then talk about how you can bring them into your own baking.We'll give examples of gluten and gluten-free ancient grains and explain how you can bake with them. We'll also talk through the five delicious ancient grain recipes that are in Alison's free guide which you can get by navigating to https://ancestralkitchen.com/ancientgrainsI addition to all of this, there is also an after show for supporters the podcast where we answer a listener question about when to soak, sprout and ferment your grains and what the differences are between the three options.Let's dive in...* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.

The cost of eating an ancestral, nourishing diet, vs the cost of eating a conventional, supermarket diet: people are already stretched to the limit on their grocery budgets, so how can we ask them to spend even more on buying more nutritious or local food? Even if it's important to them, what if the dollars literally do not exist? How are we to eat? These were the questions burning in my mind when I sat down with the Nourishing Traditions cookbook to make a list of ten easy, favorite recipes. I wanted to see how much more expensive they were to make at home with organic ingredients vs buying the cheapest factory version available, to help people figure out how they could accommodate them into their budget, but what I found astonished me. I was not prepared for the fact that almost every single recipe I calculated was actually cheaper to make with local or small-farm, grass-fed, ancestral, organic ingredients. I couldn't put this episode together fast enough, I was so excited to share it with you!I got rather overambitious and included a total of 20 recipes, five of which are great examples of the local version costing slightly more, and they did not all fit in this episode, so Alison and I recorded an aftershow which is available on our private podcast, Kitchen Table Chats, which is included in the Companionship level of support. Thank you for supporting the podcast and our work! I also dropped all my notes, including my tedious calculations of ingredients, into a document and uploaded it for supporters to download. This document has the titles and page numbers and price breakdown for almost every recipe. Without further ado, let's get into the episode now.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

How, when you've got limited money, no spare time and family who are used to eating what they eat…How when you can't find alternatives, don't have the room to grow it yourself and don't have the headspace…How do you get out of supermarkets?In this, our Guide to Getting Out of Supermarkets episode, we'll give you a stack of practical ideas (from us and from our supporters) that'll change things up.You'll leave inspired, tooled-up and as ready as we can ever help you be to have your home turn its back on our industrial food system and say hello to sane, local supplies; food as it is meant to be.And, as requested by supporters, we kept the recording running and talked about the other place most of us want to get away from, but find incredibly hard: Amazon. This extra recording will be going up on our private podcast feed for supporters of the show.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click...

How does one prepare for times of illness? Having supplies on hand, such as home remedies, some handy rubrics and rules of thumb in your back pocket, and healing foods prepared and set aside for such a time, are steps the wise person takes to avoid being caught off guard and unprepared. In this episode, Alison and Andrea will talk about some favorite tools and remedies they keep on hand, as well as procedures they use, in times of illness. This episode is not medical advice. Your personal health is between you and your Maker.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen...

What is ancestral eating?After three years of recording podcast episodes, we thought it was about time we tackled this topic head-on. Because, although the word ancestral has become much more mainstream since we started, there is still much confusion about eating and living this way.In this episode you will first hear us talk about what ancestral eating isn't (including how it is different from eating carnivore or paleo) before we get onto defining what ancestral eating is. We will explain that it is not prescriptive, it's a philosophy and we will share what it means, practically, in the kitchen.We both eat ancestrally, but our individual diets and kitchens look different we will outline that for you before talking about Who's Who in the ancestral eating world and giving you accessible and fun ways to move forward in your own ancestral kitchens.Episode 100 is a huge milestone for us two ladies who love cooking and eating this way – please do share this episode and our podcast with anyone who you think would benefit from what we are up to.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion...

Ask us anything, we said! Grill us like a cheese sandwich! And you did! Our podcast supporters sent in questions for Alison and I to answer for this final episode of 2024 and we had a lot of fun answering them. Some of them were crazy! Some would take an entire podcast episode to answer thoroughly, and they were all really fun - like, "What are some non-ancestral things you do, or ancestral things you don't plan to ever do?" Or, "Tell us about Alison's past life!" Alison and I also came with some questions for each other, and we did not tell each other in advance what they would be, and we had a lot of fun answering them. We also recorded our aftershow and included it in this main feed episode as our gift to you. What other questions would you have asked? What are your answers to these questions? Do you think we answered them right? Tell us your thoughts after you hear this episode.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!

Do you dislike all the fuss, packaging and stress that a mainstream Christmas involves? So do we! Both of us have spent many years cultivating Christmases that are low-key, close to zero-waste and calm. And they are beautiful. Listen in as we share our tips for experiencing a green and peaceful Christmas.Our 2024 Christmas Hamper is now available for all companionship or above supporters of the podcast. It's full of Christmas gift ideas, recipes and routines that will support you to have a wonderful festive period. Much love from both of us for the holidays.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple...

In this wonderful episode, I got to sit down with Christine Muldoon, who is a friend, the creator of NourishtheLittles.com, a Nutritional Therapy Practitioner, a mother and wife, and also a follower of the Weston A Price principles of food. She is also the co-host of the podcast Modern Ancestral Mamas with her amazing co-host, Corey Dunn. I wanted to tap into Christine's incredible knowledge base and wisdom for post-partum care, and really nourishing mom in the post-partum window of time. I wanted to highlight WHY it is so important, why is the rest so important, and what are some of the foods we should be focusing on and types of foods we should be eating. Christine absolutely delivered in this episode, I enjoyed hearing all her wisdom and great advice as well as some humorous stories along the way.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * The personal...

How do you eat ancestrally and seasonally even during winter, when the produce stands maybe are shut down and your garden may be covered over with snow for the season and your body needs a different kind of support than it does during the busy, active days of summer? In this episode Alison and Kathie, who is a longtime listener, supporter and friend of the podcast, got to talk about all of these topics and much more. Kathie is the creator of Homespun Seasonal Living, one of my favourite websites for pulling recipes, and Kathie is an expert and authority on all things food preservation, gardening and storage.In this episode they covered some great winter vegetable and fruit options, storage of winter produce, and of course preservation methods including canning, freezing, dehydrating and fermenting, and of course the often debated topic of nutrient loss during preservation. They also discussed aspects of combatting winter food boredom by creating variety in the diet and ways to alleviate the heaviness of winter food. They also covered some interesting ideas for using spices and sauerkraut, different ways of using microgreens and sprouts, and Kathie created a wonderful Winter Eating Guide that listeners can download in the show notes. Kathie is also the creator of one of my very favourite mailing lists, and you can sign up for her mailing list in the show notes right now and get the Winter Eating Guide as well as some other benefits on top that if you like. I love the recipes I've gotten from her mailing list and she is so creative with her use of herbs and her different cosy beverages and things that she comes up with. I am looking forward to hearing how you enjoy this episode and what you and your family do to keep things cosy and local during the winter.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast...

What is a Christmas pudding and how did it develop into the U.K.'s favourite festive dessert? What's inside one and, importantly, how can you make one in your kitchen?In this episode we'll talk about the fascinating history of Christmas pudding and then dive into the practicalities of making your very own festive pudding.What are the ingredients? How can you combine them? What's the cooking method? How do you serve it and what can you do with the leftovers?We'll cover recipes from as far back as 1300 right up to the modern day and you will leave excited and ready to bring to life this traditional British Christmas desert in your own kitchen wherever you live in the world.We'll both be cooking up a Christmas pudding this year, we love it if you would join us. Check out the free download with folklore, recipes and tips that's available for all listeners below.Thanks to our supporters Andrea and I have recently invested in some new recording equipment. This means that future podcasts will be clearer. But, as we all know, new technologies have teething problems. And we experienced them here. This episode is clear, but, some of it isn't as high-quality as you are used to from us and we apologise for that. It won't take away from your enjoyment of Christmas puddings.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our...

This is such a great episode covering Seven Ancestral Swap That Will Save You Money. We are assuming you are already well on the way to eating ancestral diet, so these are not swapping ancestral foods for conventional foods; these are swaps within the ancestral food paradigm that Alison and I have utilized to save money - within saving money. Everyone is tightening up their budgets right now and we are no exception to that. The conversation around fats, dairy products and drinks and so much more in this episode is so interesting; and the last, most complex swap is a very interesting one that has saved our family thousands of dollars, and it is well worth the time and effort it takes to investigate it.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Use regional fatsSwap sour cream for other home-made milk fermentsUpgrade your shop fizz to some favourite fermented drinksEnjoy Chai mixes instead of cocoaStudy the grains you use and look for alternativesSub in organ meat and/or pulses for ground

Today we got to sit down again with Meredith Leigh, a butcher and author of The Ethical Meat Handbook, and ask her a lot of questions about Confit, Rilette and Terrines. Meredith has a course on these three items - including headcheese, by the way - a course which Alison and I both took, and made use of in our own kitchens, and we loved the tasty results so much we wanted to ask Meredith more and get her on the air so you could hear her talk about these incredible versatile and thrifty preparation and preservation methods of storing meat, fat and scraps that honestly would often otherwise end up in the trash. Gary and I learned to make our new favorite lunch meat spread by going through this process, and made what is now going to be a staple every time we process a pig - and we cannot wait to try these processes with ducks, sheep, beef, turkey and other animals we raise on the farm. I look forward to hearing about all the variety of spices and means you will use to make these delightful, ancestral dishes. Enjoy the episode, and - warning - you might get a little hungry.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * *

There are so many supplements out there that, if we believe the advertising, we should be taking. It's confusing and even when we have the funds to dip our toes in, it's challenging to know where to start. Today's guest, Ben Greenfield, knows a lot about supplements and ancestral living in general. My family has been learning from his work for over a decade. We first heard about the light toxicity of modern devices and the benefits of cold exposure from him.In this episode Ben and I talk about so many things: light, dentistry, the importance of eating in a parasympathetic state, Ben's daily family routine and his philosophy on parenting and homeschooling, and then we dive into Ben's expertise on ancestral superfood supplements and cover two different ways of thinking about how to choose supplementation for yourself and your family. Ben really knows his stuff - this episode is absolutely chock full of information and insight.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Non-harmful computer screen...

The question we receive the most is how do you do it?How do you cook 3 meals a day, 365 days a year for your families?We thought it was about time we tackled this head on, and do it in a practical way. So in this episode you will hear two real-life examples of how we took one cooking session and let it guide the food we served and ate for a whole week.If you've ever thought or felt that you don't have enough time. If you've ever wondered how we come up with the goods at every meal-time. If you've opened the fridge and felt that sinking feeling, what today, this episode will help!To get your copy of the printable PDF that accompanies this show and houses all the add-on recipes we talk about, visit https://patreon.com/ancestralkitchenpodcast and join at the companionship or above level.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * *

What does "raw honey" really mean? How do you know if your honey is truly raw - is just the label enough? Are there different benefits to truly raw honey vs heated honey - even low heat temperature honey? And - how do you use truly raw honey? Does it ever go bad? How is it produced? Alison and I had so many questions all about honey and in this episode, Prenten, a beekeeper in Utah in the United States did an excellent job answering all of our questions - with some surprising answers.Join our Patreon to support the podcast and check out the 40-minute Aftershow where Prenten and I went even deeper down some of the rabbit holes connected to beekeeping and raw honey. It was a wonderful visit, Alison and I both learned so much and we are excited to share this episode with you.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the...

Every month, we record not only the episodes you listen to here on Ancestral Kitchen but also a special show for supporters of the podcast - that is, our patrons.The episode you're about to hear is one of these patron-exclusive shows from earlier in the year. In it you'll get a taste of the sort of things we cover - we regularly talk about what's happening in our own lives, often sharing things we wouldn't in the main episodes and we also, as you will hear, answer really juicy questions from our patrons.If you'd like to continue to listen to these episodes plus get access to a back-catalogue of nearly 40 more, along with so many more interesting and supportive goodies, check out our patreon community at https://patreon.com/ancestralkitchenpodcast* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:This podcast is more informal than our usual Ancestral Kitchen podcasts. This is because it was originally recorded for our community

Many of the questions Alison and I receive on a constant basis relate to topics that we covered in early foundational episodes of the podcast, so we decided to bring a few of those archive episodes to the front and highlight them for new listeners to enjoy. This episode is one of our very earliest - it's only our fourth episode on the podcast; and we were covering five of the most expensive foods to buy that are ironically some of the cheapest foods you can make.In this episode, we cover bone broth; sourdough bread; kombucha and water kefir; kefir and yoghurt; and sauerkraut. We compare the price of purchasing high quality versions of these foods compared to making them at home, and some of our resources for each of them. This is an excellent episode with a lot of really good show notes, so be sure to check the show notes for all of our many, many, many resources on all of these topics!* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What We Cover:How can one afford eating ancestrally and seasonally on a tight budget?Some very...

Megan is a podcast listener, turned podcast patron, turned podcast admin! She is now working for the Ancestral Kitchen Podcast and it has been so wonderful having her helping Alison and I out. This is a very special episode that we recorded just for patrons of the podcast, and it went up on a private podcast feed where we have over 80+ episodes that are just special bonuses for patrons of the podcast who are helping support it and keep us on the air. Megan and her partner are garlic and lamb farmers; and we asked the patrons of the podcast for all their questions about garlic, and then Megan answered every single one. Everything ranging from varieties and planting methods, harvesting and storing, different uses for garlic as well as ways of cooking with garlic - all the way up to medicinal benefits and even talking about Megan's garlic festival! This is such a fun episode and I think you will enjoy getting to hear this intimate conversation from the private patron feed as a special summer bonus!* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we...

So many of us come to ancestral foods because of our own or our family's health. We've tried what the mainstream medical model has to offer and we're done with it. We want to look for and work with alternatives.And that journey can be a lonely and fraught one. The world doesn't provide much support for taking this road less travelled and yet, when doing hard things and making tough decisions we sooo need support.That's why we wanted to bring this episode, taking your health in your own hands, to the podcast. To offer perspective, support and encouragement to you, wherever you are on your health journey.In it, Alison talks with her husband Rob. Between them they've had 40 years attempting to manage their health outside the mainstream.They cover what taking your health in your own hands means and why you'd want to do it. They share some examples of where they've done this in our their lives including fertility, digestion, sleep and eyesight. They share what you need to be aware of along the way, what helps, how food plays into the journey, how to know when to call in help, the resources they've used and what this attitude to life and health has given them.They also, in a special aftershow for patrons of the podcast, cover applying this philosophy to children, sharing some of the healing journey they've been through with their son. To access the aftershow, you can join our patreon community at the companionship level or above, there are details below.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select...

In this podcast we celebrate and share ancestral food…the things that our great grandmothers, and their great grandmothers used to do. The wisdom we can gather listening to and reading the stories of their work has the power to change our modern day food world.In this episode Andrea and I will put out a call for you to send us your own ancestral stories and we'll also celebrate people who have collected and treasured this knowledge by sharing four beautiful, evocative pieces of food wisdom hand-picked by some of our favourite authors. Be prepared to be amazed, enlightened, inspired and enthused, as we are, to go out and do all you can to rebuild our individual food stories using the wisdom of our ancestors as the guiding star.Send us your ancestral stories via this page* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

What about cooking and eating ancestrally when you're in times of turmoil, or busy chaotic times - like having a new baby, or when people are sick, or when you're moving across countries!In this episode Alison and I are going to talk about all of these things because we are going through all of them. We will share some of our strategies and plans for using up food stores before a move, or preparing food in advance when there's a baby coming, and how we're going to keep our systems running despite all of the disruptions going on in normal life.Thank you to those of you who sent in the questions that inspired this episode - it's a really good one, and I think you will find it very useful.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Sharing about the Spelt CookbookWhat's happening in Discord these days? Fermentation failures and successes, book recommendations, our daily mealsAlison is in the final weeks of preparation for a major cross-country move.Using up food stores: planning meals around...

Welcome to June! It's a wild month for both Alison and Andrea - Andrea is having a baby, and Alison is moving back from Italy to the UK! To celebrate all the big changes and upheaval in our lives we wanted to have something special for all our listeners.We are offering a 16% discount - that is the maximum Patreon would allow us to give - on our annual Patreon supporter memberships. Sign up to be part of the community for a year - you'll make one payment and get all of the benefits for 12 months.This sale runs only for June and all of June. It's a crazy month so we wanted to have a crazy sale! You can read all of the details and sign up by going to patreon.com/ancestralkitchenpodcast

Liver: do you love it or hate it?Which ever side of the fence you're on, we're betting you know that liver is a true superfood; one of the most nutrient dense foods we can include in our diet.But for many it's also a 'problem' food – we know because both of us regularly get questions on including liver in an ancestral diet.This episode is for liver lovers and liver haters! We talk about why liver is so important, how often to eat liver, where to start with sourcing, preparing and cooking liver, what types of liver we eat and how we eat it, how to eat liver without realising you're eating liver, how to get children to eat liver, what to do if you just can't eat liver and we share our favourite and our patrons favourite liver recipes.We just couldn't stop talking about liver and if you're our patron of the podcast, you will find an after show in your private feed where we share even more about liver including eating it raw.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Why liver is so prized in traditional...

Rebecca is a good friend and a good influence. She is the creator behind A Humble Place, with a website and an Instagram both by that name, where I first found her when I was looking for Charlotte Mason art studies, and I got many of her beautiful sets. In this episode, though, she is teaching me about her meal planning strategies. I am now using her method and it is revolutionizing everything that I am doing. I am so grateful to Rebecca for joining me today to discuss this because I am not by nature a meal planner. With a very busy summer coming up, I need to have some good frameworks in place to rely on for meal planning, having others being able to participate in the food preparation, being able to know what is coming down the pipeline; and it was really interesting to me how her meal planning works with an ancestral and seasonal food lifestyle, which is the way she and her family eat. So many meal planning ideas and options out there assume you're going to be going to the grocery store every couple of days and buying lots of convenience or unseasonal foods, which just doesn't suit the way a lot of us are eating. Thank you Rebecca for opening up a whole new world to me! I am so excited to share this episode with you today; enjoy!* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and...

I know milling my own flour is better and I want to do it, but where do I start?Home milling can be such a joy and we're here in this episode to guide you through all the hows.We'll talk the multiple benefits of milling at home and fill any gaps in knowledge you might have. We'll explain how you can grind a grain, what mills are available for your kitchen and the benefits of each one, then I'll share how I mill at home, the organisation around it and what I make. And stay till the end as we'll also squeeze in a chat about how home-milled flour is different to shop bought and how you can best work with this amazing food stuff in your own kitchen.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Four reasons to mill your own flour - health, flavour, economy & connectionWhy home-milled flour is healthierHow home-milled flour is more economicalWhy prehistoric women had bigger arm muscles than modern Olympic rowers!How to use fresh grains for bread when you don't have a...

Do you cook with millet? I do and I love this ancient grain for the fact that it is super sustainable, very economical and, being gluten and lectin free, really easy to digest.In this episode we dive in to the ancestral grain millet. We will talk about what it is, why you'd want to include it in your diet, how to cook it and I then I will go on to share in detail my seven favourite ways to use millet - we regularly consume millet all of these ways in our home.By the end of this episode you will be armed with everything you need to know to start cooking, eating and loving this wonderful grain in your own kitchen.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below

Feeding babies and children a nutrient-dense ancestral diet is something that many moms have questions about. Whether the questions are "how do I start my child off on the right foot" or "I have older kids and we are just coming to this ancestral diet now - help, how do I transition them to this good food!" - these are things that we think about. Here to help us today is Christine Muldoon, from The Modern Ancestral Mamas Podcast. Christine and her co-host Corey were on our podcast a long time ago, episode # 27, and Christine is back to give us more of her great wisdom for feeding children.Topics today range from breastfeeding and the WAPF formula, to connection at the table and during mealtime; when do you start bringing children to the table and why that timing is so important; to picky eating and family food values and so much more. This is a wonderful conversation, Alison and I both enjoyed visiting with Christine so much. Patrons, be sure to hit your private podcast feed for a short aftershow with Christine where we hit her with one more question!* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we...

We get a lot of questions about butchering chickens over here on the podcast, and those questions range from “I have a backyard flock and I would like to be able to cull a few hens and some roosters every year,” all the way up to, “We are planning to raise enough meat birds for ourselves and our neighbors and we need to know what tools we need to get started on that.” In this episode, I am going to do my best to get you comfortable with the idea of butchering a few hens on your kitchen counter, and reassure you that you have every tool you need, and it really is a simple and straightforward process - but there is a learning curve, and it is worth learning.This is an ancestral skill that used to be fairly familiar to many people; if you have read many older books you know they are always butchering this, that, or the other chicken and it doesn't even barely make a comment in the book because it is such a simple and familiar process to people in the days of old. We will cover the tools you need for both a simple few birds a year, all the way up to the larger batches that involve more equipment; we will talk about involving your kids in the process, and we will talk about the clean-up and packaging process at the end as well.I hope you find this episode to be very useful and interesting, and please be aware that we are going to talk about all the blood and guts in this episode and it is appropriate for all ages, but please be aware before you jump in.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed...

We asked for your questions on bone broth. And man, did you send them in!Today's episode is dedicated to answering all the questions we received about the wonder that is bone broth. We will cover sourcing your bones, what types of bones to use, cooking broth – including equipment, timings, add-ins, how to make your broth thicker, thinner, stronger and weaker, the myriad of ways you can drink and eat your broth, nutrition and storage. There are so many ideas packed into these 75 minutes. So whether you're a beginner at broth or via making it for years I'm sure you're find help and encouragement in this episode.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below

Meredith Leigh is an ex-vegan now butcher, a butchery teacher, an author, a kitchen experimenter extraordinaire and meat fermenter, co-founder of The Fermentation School and a mum.She has so much to share and this is an intimate and engaging conversation. We cover some really important questions including conscious animal slaughter, Meredith's transition from veganism to ethical meat, the safety worries around fermenting meat and the one we get so many questions about: nitrates in meat.Patrons of the podcast check your private feed for a moving after show where Meredith reads a piece from one of her books.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and freeshipping) on grass-fed supplements, including liver capsules by visiting:https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Meredith's journey from vegan to butcherFacing death as part of lifeBeing conscious during the slaughter processHow to make meat fermentation safeWhere to begin with meat fermentationAll about nitrates - in curing and in health* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts,...

The world of essential oils is an ancient and ancestral one. From the Mesopotamian valley where the Sumerians, Akkadians and ancient Hebrew tribes were distilling, trading and using oils to the apothecaries and wisdom of the ancient Chinese; from the dusty tombs of Egyptian Pharaohs like Tutankhamun to the Silk Road and spice merchants guiding camels burdened with precious ointments, oils, resins and salves.The ancients knew and prized essential oils for their benefits, and we can enjoy the same benefits today - maybe not procured from a trader riding into town on a camel, but beneficial just the same!Using oils in the kitchen is a remarkably easy and delicious way to use them, and one that our ancestors - who used oils for religious rituals, cleansing, medical care and inhalation in addition to epicurean delights of the wealthy tables - would have approved of. In this episode we will discuss what essential oils are, a brief history of their use throughout the world, and some of my favorite ways to use them in the kitchen. We have included a booklet of recipes for all listeners which can be downloaded at AncestralKitchenPodcast.com/downloads.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about...

If you asked both Andrea and I who's inspired us the most we'd both put our guest today, Sandor Katz, right up there in our top couple of names. We've read his books, underlining phrase after phrase, we've taken his advice; we've made his ferments, so many of his ferments. He's inspired, educated, and hand-held us both through our food fermentation journeys.Coming up is a fascinating and informative conversation that covers what Sandor grows and ferments, safety and fermentation, wild starters versus commercial yeast and how you can utilise wild yeast in your ferments, the war on bacteria, the small food revolution and much more.Check out our aftershow conversation with Sandor! We talk about tibicos (water kefir) and milk kefir and why grains don't populate. You can get access and download by joining our patreon community at the Companionship level or above. Find details here.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Sandor's gardenChestnut misoSandor's love of...

All of us have tried to change our food habits at some stage, most of us multiple times. Maybe, as you're listening to this, you want to. It sounds simple - I'll just stop eating this and start eating that. But it's never that easy, is it?! Today, we'll take a deep dive into food habits and offer you 14 Tips for Changing yours.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:Alison's Chocolate course

In this episode we will share what a Slow Christmas is and why we choose to celebrate our holidays this way. We'll talk about some specific traditions for meals, gifts and more - both from our homes and from the homes of our community of patrons.If you're a patron of the podcast, check your email for a link to our 2023 Christmas gift to you!* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Thank you for listening - we'd love to connect more:

Spelt is a wonderful, economical alternative to wheat. I've been baking with it for a decade now and I love its deep, nutty flavour, its flexibility and its digestibility - many people who don't get on with wheat can enjoy spelt, especially if it's in a sourdough loaf.Whether you've tried spelt or not, this episode will give you everything you need to know to get the most from this grain in your own kitchen. And we'll celebrate the podcast's second ecookbook, Sourdough Spelt Every Day, that distils so much of my baking experience into a guide that'll get you rustling up all manner of spelt goodies to enjoy!Get your copy of Sourdough Spelt Every Day here!* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in...

Piper's Farm was founded in 1989 by Peter Grieg and his wife, Henri. It's just north of Exeter in Devon, Britain, and today it is run by their son Will and his partner, Abby, in a multi-generational partnership and succession achievement.Peter Grieg worked for his father's farm and shop business and saw the factory farm model brought from the US to the UK, by his father, post-WWII; and he watched it evolve into the beast it has become today. He never felt right raising animals under the oppressive, unhealthy conditions that the factory farm requires, and his development of Pipers Farm and the multi-farm network it involves today has been a many-decades long de-evolution, back to the older traditional methods of animal husbandry, community network, and local butchery.Abby is the co-author of Pipers Farm Sustainable Meat Cookbook: Recipes and Wisdom for Considered Carnivores. She is the one we talk to here in this episode. Abby's thoughts are profound and distinct and she shares them here in vibrant clarity with the background and the farm experience to match. How is meat to be ethically handled, how does waste factor into all of this, why are consumers so key to sustainable farms, and even what are some details we can use in the kitchen to improve our meat preparation!Patrons of the pod will find a selection of recipes from the cookbook in their Treasure Trove ready to download today, and we will talk about a few more in the episode here. Patrons can also check their private podcast feed to enjoy a short bonus aftershow with Abby where we went just a little deeper and more informally into some of what we covered on the show. So much about our food system can be depressing and dismal, Abby will leave us inspired by the beauty that is possible and the strength of choice that each one of us has.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens

Oats are one of my ultimate comfort foods. Golden, creamy, filling, tasty - what is there not to love? It's been that way for me for a long time. Long before I realised that huge swathes of my English, Scottish, Welsh and Irish ancestors subsisted on oats, sometimes eating them three times a day for many generations.Today we'll focus on the oat, and fermenting oats. Finally Andrea let me out of my cage to talk about some of the research I've been doing into this wonderful grain over the last year. Listen in and I'm sure you'll hear things that you did not know about oats.We'll talk about five reasons why you'd want to ferment your oats. We'll give you a brief history of the grain and some traditional examples of oat fermentation. We'll talk about the sad way that most oats are eaten these days, and then we'll get practical, and give you details of how to ferment your oats and, as you'll hear Andrea say early on, stay to the end for some potentially controversial information which has come from my latest research into oats and phytic acid. It's probably not what you're expecting to hear, it's certainly wasn't what what I was expecting to find out, and it's changed how I eat my oats.This episode is literally jam-packed with information. You might need to listen to the science-y bits towards the end a couple of times to get them under your belt, but I hope it will inform, inspire and get you super-clear on this wonderful golden grain, and how you can bring it to life with fermentation in your own kitchen.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast...

Before we read the books that our guest today, Chris Smaje, wrote, we knew we didn't want a world where fake food, food manufactured in factories was what we ate as a society. We didn't believe that protein made in stainless steel vats could give our minds, bodies, souls and communities what they need to survive and thrive.But what we didn't know, is that manufactured protein, fake food or precision fermentation, however you want to term it, literally will not work.Listen in to this episode to understand exactly why manufactured food is not an option for our world going forward and what our only alternative is. This episode will leave you staggered by the statistics around manufactured food, informed as to why it is not a feasible solution to our world's problems and with so much more confidence in the belief that real food, real farms, and real people are what we need to find our way out of our current crisis.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen

If you're bringing raw milk into your home, whether it is through a herd share, shopping from a local raw dairy or co-op, or you have a cow on the back pasture, it is inevitable that we start wanting to value-add that milk; both adding nutritional value to it by culturing it in our homes, and adding monetary value by making raw milk into what would be higher priced items from the store.In this episode Robyn who is the creator over at Cheese From Scratch on Instagram is here to teach us about creating your own cheese starter on the counter at home, and producing naturally fermented cheese in your own kitchen.We also recorded an aftershow episode where we covered some more advanced aspects of cheesemaking, as well as information on raising cows, choosing cows, milking cows, and just cow things in general. You can join as a Patron today to hear this and, as of this recording, about 80 other bonus episodes and aftershows for supporters of the podcast.This was a really fun early morning recording with Robyn. We are both in rural areas and our internet went out multiple times during this recording, so hopefully we've patched up all those holes, but if you hear any funny silences or we talk over each other asking “are you there?” you can excuse those audio bloopers, and enjoy all this amazing content that Robyn has to offer.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and...

"I just can't afford to eat ancestrally" is something that we hear all the time.And we get that, the mainstream, shop-bought side of ancestral eating can sometimes be eye-wateringly expensive. Notwithstanding that we've both been eating this way on a very tight budget for over a decade each. We're going to show you that it is possible!In this second part, we'll complete our list of 50 ways to save money on an ancestral diet. If you haven't listened to part one yet go back and check out that episode before diving in here.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * * * * * * * * * Resources:

"I would love to eat an ancestral diet but I can't afford it, what can I do?""I want to shop from small farms around me, how can I make this happen with a limited budget?""Food costs are rising dramatically where I live and the budget that once worked for us isn't cutting it anymore, help!"In a post-industrial world where globally imported subsidized factory food is perceived as the cheaper or only option for a budget, these are questions most of us have had at some point. In this episode Alison and I want to make the case that not only are there ways to eat an ancestral diet and save money, but you can actually save money BY eating an ancestral diet. We'll bring you very practical ways we negotiated with our wallets and our conscience, while still remaining inside the confines of a sometimes very limited budget – Alison living in town in Italy, and Andrea in the United States on a small farm in one of the most expensive states of the union, Washington State.Download part 1 of our list of 50 Ways to Save Money in an Ancestral Kitchen here (when we get to part 2 we'll give you a download for all the 50 Ways).Here's to saving money, living better, and eating wisely.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.

Just like the Ancestral Diet is so different from the standard American diet, so the ways our ancestors birthed bears very little relation to how modern industrialised communities bring the next generation into the world.In this intimate episode, originally recorded for patrons of the podcast, Andrea and I share our birthing stories. We've got four births between us and we came to them with very different backgrounds. We talk about the actual births, what we learnt from them, what we regret and much more. There's so much to learn from how one approaches birth; we hope this episode encourages/inspires you whether you're planning to birth soon or not!If you like this episode, there are nearly 70 patron-exclusive podcasts, videos and aftershows that you can get access to by joining our community at the Companionship level. Check the details here: http://patreon.com/ancestralkitchenpodcast* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave...

Better Broths and Healing Tonics is a book that blew us away when we found it earlier this year. It is so thorough, so accessible and so creative – sharing many ways to make broths, and make them easy, plus incredible healing recipes for broth tonics, infusions, blends and meals.In this episode, Andrea interviews half of the pair that created the book, Jill Sheppard Davenport. They talk about healing with nutrition and how Jill, as an experienced practitioner, approaches it. Jill shares her broth tips and tricks and also talks about the revelation to me in the book – sweet broth.As Jill says early in the episode, “there's so much healing possible in your kitchen”. Listen into Andrea's chat with this expert and get playing with broth!We have a copy of the book to giveaway!! Stay to the end, and we'll explain how you can win your own copy of Better Broths and Healing Tonics. And if you're a patreon, check out the treasure trove where you'll find two of our favourite recipes from the book.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Every once in a while Rob comes out from behind the tangle of wires and sits down on the other side of the podcast microphone and records an epic episode with Alison. This is one of those episodes. It is awesome and their dry British humor is the best.What is luxury? Can you have luxuries? Can you live a luxurious life? Are luxuries part of our everyday? Does luxury have to be a $1200 clutch bag or some 14-bazillion thread count Egyptian cotton sheets, or is luxury something that we can see and appreciate in everyday life?In this episode Rob and Alison tease out some of those fine luxuries that they experience in their life, and I'm curious to know what are the luxuries in your life and does this change your perspective on how you see those things in your everyday?Get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get cooking with our recipes in your kitchen: Meals at the Ancestral Kitchen, our Ecookbook is available here.Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews'Click on 'write a review', give us 5*s and then tell us why you love listening in the box below* * * * * * * * * * * * * * * * * * *...