Ancestral Kitchen – Details, episodes &amp; analysis

Alison's course, Rye Sourdough Bread: Mastering The Basics

The Honey Revolution by Ron Fessenden, MD, MPH

Visit our (non-Amazon!) bookshop: US here and UK here.

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Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!

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The 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 show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.

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If you love the show, leave us a 5* reviews on Apple Podcasts:

Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening

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Resources:

Prenten’s Website including recipes!

Young Living’s Lavender Farm

The Honey Prescription, Nathaniel Altman

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share

Stay in touch with Alison via her newsletter at Ancestral Kitchen

Get a free 30-page guide to Baking with Ancient Grains

The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

#89 - 'Snotty' Ferments, Ale Recipe & Convincing Those Who Won't Listen (a Peek into a Patron Exclusive Podcast)

lundi 12 août 2024 • Duration 01:31:16

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

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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.

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Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's Russian Rye Kvass recipe

Visit our (non-Amazon!) bookshop: US here and UK here.

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What we cover:

This podcast is more informal than our usual Ancestral Kitchen podcasts. This is because it was originally recorded for our community of Patreon supporters. We record one of these every month, here's what we talked about on this episode:

Alison's current low histamine diet
Patron Hanna's experience with snot (also known as a leuconostoc overgrowth!) appearing in her rye kvass and how she fixed it
Ancestral ale - all the detail on Alison's process
Norwegian farmhouse yeast
How ancestral eating is so much about zero waste
How ancestral foods taste and how SAD eaters handle the difference
Patron Amelia's question: How do we influence people who don't want to listen?

If you'd like to join our community, you can find the details at https://patreon.com/ancestralkitchenpodcast

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If you love the show, leave us a 5* reviews on Apple Podcasts:

Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening

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Resources:

Making Medieval Ale in a Modern Kitchen

Alison's practical ale-making post

Video about leauconostoc overgrowth

Kristin Lavransdatter by Sigrid Undset, translated by Tina Nunnally, and all three parts of the trilogy combined in one book

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share

Stay in touch with Alison via her newsletter at Ancestral Kitchen

Get a free 30-page guide to Baking with Ancient Grains

The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

#82 - Home-Milling Flour for the Best Bread!

lundi 22 avril 2024 • Duration 01:10:25

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.

Download the Ancestral Kitchen Podcast Guide to Milling Your Own Flour here!

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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

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Alison's course, Rye Sourdough Bread: Mastering The Basics

See Alison’s Mockmill here plus use these links to purchase your own and support the podcast

Visit our (non-Amazon!) bookshop: US here and UK here.

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What we cover:

Four reasons to mill your own flour - health, flavour, economy & connection
Why home-milled flour is healthier
How home-milled flour is more economical
Why prehistoric women had bigger arm muscles than modern Olympic rowers!
How to use fresh grains for bread when you don't have a mill
Types of mills; how flour can be ground
Roller-milling v. stone-grinding
Milling options for the home kitchen
Alison's mill: the Mockmill 100
What you can grind in the Mockmill
How to use the Mockmill
Freshly-ground flour is for more than just bread
How home-milled flour is different to shop bought and how to work with that

PLUS, in the patron-exclusive aftershow, we continue the conversation and talk about:

How to adapt all purpose flour recipes to wholegrain home-milled flour
Why the autolyse process is particularly helpful for wholegrain flour
Sieving flour
The economics of shop-bought flour compared with bulk-bought grains

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If you love the show, leave us a 5* reviews on Apple Podcasts:

Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening

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Resources:

Find Alison’s sourdough mentoring here: One-off troubleshooting session

Four-call ‘Get Going with Ancient Grain Sourdough’ package

Rat study referenced here

Prehistoric women and their strong arms

King Arthur Baking article on substituting wholewheat flour for white on all-purpose

50 Ways to Save Money Download

50 Ways to Save Money on an Ancestral Diet, episodes 66 and 67

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share

Stay in touch with Alison via her newsletter at Ancestral Kitchen

Get a free 30-page guide to Baking with Ancient Grains

The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

#81 - Millet: How to Use this Sustainable, Gluten & Lectin-Free Grain

lundi 8 avril 2024 • Duration 01:06:11

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.

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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

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Alison's course, Rye Sourdough Bread: Mastering The Basics

Alison's course, Boza: The Probiotic Millet Drink

Visit our (non-Amazon!) bookshop: US here and UK here.

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If you love the show, leave us a 5* reviews on Apple Podcasts:

Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening

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Resources:

Alison's article: 7 Delicious Ways to Use Millet in Your Kitchen

Sourdough Polenta and Sourdough Polenta PDFs and videos

Sourdough Millet Crackers

Mockmill information, including links to buy that will support the podcast

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share

Stay in touch with Alison via her newsletter at Ancestral Kitchen

Get a free 30-page guide to Baking with Ancient Grains

The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

#80 - Feeding Babies & Children Nutrient-Dense Food with Christine Muldoon

lundi 25 mars 2024 • Duration 01:22:08

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!

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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

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Alison's course, Rye Sourdough Bread: Mastering The Basics

The Modern Ancestral Mamas Podcast

Visit our (non-Amazon!) bookshop: US here and UK here.

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What we cover:

Breastfeeding and what's important whilst doing it
WAPF baby formulas
Weaning - purees v. baby-led weaning
Top 5 things to include in a nutrient-dense diet for children
Why connection is important when feeding babies and children
Transitioning children to an ancestral diet
Determining Family Food Values
Picky Eating, its many causes, the way to avoid it and the way to solve it
Why patience is important in combatting picky eating
Finding a balance between restriction and not over-controlling
Christine's courses

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If you love the show, leave us a 5* reviews on Apple Podcasts:

Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening

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Resources:

Ancestral Kitchen Podcast Episode # 27 - Four Ancestral Mamas Around the Table. A Q&A session with Christine Muldoon, Corey Dunn, Alison Kay and Andrea Huehnerhoff

The Nourishing Traditions Book of Baby & Child Care ("the purple book"!):

US Bookshop

UK Bookshop

Christine's website with courses, one-on-one consulting and more

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share

Stay in touch with Alison via her newsletter at Ancestral Kitchen

Get a free 30-page guide to Baking with Ancient Grains

The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

#79 - Butchering Poultry

lundi 11 mars 2024 • Duration 01:20:16

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.

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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

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Alison's course, Rye Sourdough Bread: Mastering The Basics

Modern Homesteading Conference

Visit our (non-Amazon!) bookshop: US here and UK here.

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If you love the show, leave us a 5* reviews on Apple Podcasts:

Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening

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Resources:

Meredith Leigh, Episode 77

The Small-Scale Poultry Flock by Harvey Ussery

AbundancePlus.com

FarmsteadMeatsmith.com

FeathermanEquipment.com

Thieves Cleaner

Some helpful YouTube videos (go down the rabbit hole!). Use each of these videos as a jumping-off point and take advantage of YouTube's algorithms to watch video after video of the processes! You may find one particular creator speaks to the way you learn best, and dive deep on their videos:

Justin Rhodes butchering with minimal equipment

Justin Rhodes butchering 100 chickens

Brandon retiring laying hens

Brandon shows how to scald and pluck a chicken using a drum plucker (could do it by hand, too)

Brandon demonstrating how to take the guts out of a chicken

Joel Salatin demos broiler processing and as always, he touches on the sacredness of taking a life to begin his process. This is an excellent demo as Joel has butchered hundreds of thousands of birds and he casually drops lots of little useful details.

Note that if you attend a homesteading conference there will almost always be a broiler processing demo on the schedule, and those are well worth attending! Even after butchering many birds we still like to watch these and learn new things or just be encouraged. However, those demos don't typically teach finer points like how to get the crop out; you will more get the broad scope of processing birds.

Mini Urban Farm processes chickens

Stoney Ridge Farmer butchers chickens

You can also see Joel Salatin's early cameo butchering chickens in the documentary, Food Inc! This was the first time I saw cones in use back in 2009.

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share

Stay in touch with Alison via her newsletter at Ancestral Kitchen

Get a free 30-page guide to Baking with Ancient Grains

The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

#78 - Broth: Your Questions Answered

lundi 26 février 2024 • Duration 01:21:57

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.

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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

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Alison's course, Rye Sourdough Bread: Mastering The Basics

Better Broths and Healing Tonics in the US

Visit our (non-Amazon!) bookshop: US here and UK here.

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If you love the show, leave us a 5* reviews on Apple Podcasts:

Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening

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Resources:

Buy Better Broths and Healing Tonics AND support the podcast by using our (non-Amazon!) bookshop:

Better Broths and Healing Tonics in the UK

Episode 52: Homesteading the Final Frontier with Amanda Callahan

Episode 44: How to Run a “Made From Scratch” Homestead with Melissa K. Norris

Melissa’s Article: Does Pressure Canning Ruin Bone Broth

Episode 62: Building Your Pantry with Canning with Angi Schneider

Pressure Canning for Beginners and Beyond: Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat

Possible resource for finding bones Also: check with WAPF chapter leaders!

Alison’s blog high protein breakfast options

Alison's blog My 5 favourite ways to use bone broth

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share

Stay in touch with Alison via her newsletter at Ancestral Kitchen

https://www.oneearthhealth.com/AncestralKitchen

The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

#77 - Veganism, Conscious Slaughter, Safe Meat Fermentation & Nitrates with Meredith Leigh

lundi 12 février 2024 • Duration 01:05:21

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.

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The organ supplements we use and trust – get a 5% discount (and free

shipping) on grass-fed supplements, including liver capsules by visiting:

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Get a free 30-page guide to Baking with Ancient Grains

Alison's course, Rye Sourdough Bread: Mastering The Basics

The Ethical Meat Handbook in the US

Visit our (non-Amazon!) bookshop: US here and UK here.

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What we cover:

Meredith's journey from vegan to butcher
Facing death as part of life
Being conscious during the slaughter process
How to make meat fermentation safe
Where to begin with meat fermentation
All about nitrates - in curing and in health

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If you love the show, leave us a 5* reviews on Apple Podcasts:

Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening

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Resources:

How to Make Charcuterie

Making Bacon

Dry curing meat

Whole Hog Butchery

Meredith's books in our bookshops:

The Ethical Meat Handbook in the UK

Pure Charcuterie in the US

Pure Charcuterie in the UK

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share

Stay in touch with Alison via her newsletter at Ancestral Kitchen

Get a free 30-page guide to Baking with Ancient Grains

The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

#76 - Essential Oils in an Ancestral Kitchen

lundi 29 janvier 2024 • Duration 01:12:06

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.

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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

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Alison's course, Rye Sourdough Bread: Mastering The Basics

Download the recipe booklet for free

Visit our (non-Amazon!) bookshop: US here and UK here.

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If you love the show, leave us a 5* reviews on Apple Podcasts:

Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening

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Resources:

Podcast Resources

The Spelt Cookbook

Patrons will find an exclusive recipe card download in their Treasure Trove here

Pizza Sauce: Pizza Sauce: 16 oz tomato sauce, 1 tsp salt, 1 drop each oregano, basil, thyme, black pepper. Prick spelt pizza dough with a fork, drizzle with melted lard, and pour sauce on top (as much as you want) and add toppings!

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share

Stay in touch with Alison via her newsletter at Ancestral Kitchen

Get a free 30-page guide to Baking with Ancient Grains

The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

#75 - Sandor Katz: Wild Yeast, Small Food & The War On Bacteria

lundi 15 janvier 2024 • Duration 51:03

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.

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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

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Alison's course, Rye Sourdough Bread: Mastering The Basics

People's Republic of Fermentation

Visit our (non-Amazon!) bookshop: US here and UK here.

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What we cover:

Sandor's garden
Chestnut miso
Sandor's love of lard
Wild starters v. Commercial yeasts
How to utilise wild yeast
Sour beer
Sandor's take on where we are with the small food revolution
The war on bacteria
Fermentation as a food safety strategy

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If you love the show, leave us a 5* reviews on Apple Podcasts:

Open the Apple Podcast app and find Ancestral Kitchen Podcast in your library
Scroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening

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Resources:

Sandor's books in our (non-Amazon) bookstore. Purchase them whilst supporting local bookstores and the podcast!

Sandor's Site

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share

Stay in touch with Alison via her newsletter at Ancestral Kitchen