Ancestral Kitchen

Beans, Beans, the magical fruit, the more you eat, the more you absorb valuable minerals and proteins, improve your cardiovascular function and the health of your arterial walls as well as cholesterol and fat absorption, boost your digestion and gut bacteria health, and enjoy an array of bright and colorful foods - but what about that other, turbulent side benefit?In this explosive episode, we will break down, like an enzyme breaks down an oligosaccharide, the compounds in beans and the processes in your body that can cause the possible noxious side benefits, as well as what ancestral peoples did to deal with this - aside from cracking ancient jokes that never get old. We will discuss in detail a patented process purported to eliminate ALL of the potentially thunderous side-effects using only water, time and heat, and we will additionally talk about herbs that can be cooked or served alongside beans to quell the claps of cheeky applause.There is a copious amount of additional material that I could only include in the show notes for reasons of being too inappropriate to read on air, and they can be found on our website, ancestralkitchenpodcast.com by clicking the Episodes drop-down. I tested the absolute technology limits with the length of show notes today and ran out of room on our podcast apps, so go and enjoy the mountains of links and additional text I put there for you to enjoy.In this episode I hope you will find the critical information you need to understand the possible pitfalls of beans and where those pitfalls come from, and leave feeling confident in how to deal with them and enjoy not only beans, but all their benefits - and none of their possible sound effects. Researching this episode left me all the more in awe of the incredible, ancient value beans bring to our diet, and more determined than ever to include them in a variety of meals across the week without what the Bard called any "strange eruptions".* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more here!* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to 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* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Check the show notes for this episode on https://ancestralkitchenpodcast.com/category/podcast/ . Additional show note material doubles the content you see here! On the website you will also see the ancestral jokes alluded to in the episode, as well as the newspaper clippings from the Duke of Windsor's wedding including the advertisement for bile beans!Corned Beef recipeHow long have humans been eating beans?The Story of Beans in Mexican CuisineKaren Hurd’s research on beans and bile - story starts at about 8 minutes inLondon Musem bile beansBacteroides thetaiotaomicron utilization of RFO (raffinose family oligosaccharides)What is Raffinose?Article about Steve Sando and Rancho Gordo (behind a paywall, but new viewers are allowed an article or two before paying)Sumerian JokesAncient Anatolian breadThe Rise and Fall of Çatalhöyük: A Neolithic Matriarchy?Neolithic Site of ÇatalhöyükDid Vikings and ancient Norse peoples eat beans?When were potatoes introduced to England?Does epazote reduce gassiness?Epazote seeds from Mountain Rose Herbs (organic)Yerba SantaFonda san MiguelWhat do digestive bitters do?What does epazote do to beans? “Epazote’s ability to reduce gas production is thought to be due to its carminative properties. Carminatives are ingredients that help to relieve gas and bloating in the digestive system. Epazote’s carminative properties are believed to work by reducing the amount of gas produced by bacteria in the large intestine. This is achieved through the inhibition of the growth of gas-producing bacteria, as well as the reduction of the amount of oligosaccharides that are fermented. As a result, epazote can help to reduce the discomfort and bloating associated with eating beans.”Other carminative herbsMore carminative herbsSources - Garden Treasures (they do not sell online), Rancho Gordo, HodmedodsPressure canning bookSoaking beansWAPF article on soaking beansDon't use hard water to soak beansRancho Gordo recipes on their websiteThe Best Hummus (it really is! The process is magic)Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

What foods will you find in an ancestral pantry in a modern world kitchen? Today we will share some of the foods we store in our pantries to keep our regional, from-scratch meals on the table on a daily basis, as well as talk about modern tools that help us to turn some inexpensive, bulk raw products into value-added products. We will travel back in time to visit ancient and old pantries and look at what people were eating and how they were storing it, and we will also talk about ancient tools, some of which we still use today.Supporters of the pod can check their private podcast feed for an aftershow where we share some of the foods we used to keep in our pantries “Before” ancestral food; and, everyone can check the show notes here for some of our favorite resources for reading about pantries and food in times past.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more here!* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to 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* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:For the photos and descriptions mentioned in the show, see our show notes at www.ancestralkitchenpodcast.comRuth Goodman video, “What the Tudors really ate”Tudor Monastery Farm, BBC/PBSFood in History, Reay TannahillFive Children and It, E. NesbitThe Diary of a Farmer’s Wife 1796 - 1797, Anne HughesFood In England, Dorothy HartleyLost Country Life, Dorothy HartleyThe Domestic Revolution, Ruth GoodmanDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Fat is one of the cornerstones of ancestral eating. But getting hold of good saturated fat is not easy and can be eye-wateringly expensive. Making it at home, as Andrea and I do, you can cut your costs incredibly and also feel sure of the provenance and processing.This episode will talk you through everything you need to know about rendering fat. We'll explain the different types of fats, their names, their properties and how you can use them. We'll then demystify the ways you can render fat in your kitchen, no matter what equipment you have, giving you step-by-step instructions. We'll clarify how you'll know your fat is done, what to do with the leftovers, how to clean up, the many different ways you can store your fat and how to know if it's gone bad.This episode is peppered with real questions from real ancestral cooks about fat rendering – thank you to every supporter who sent in their query.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more here!* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to 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* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Tallow price online linkLard price online linkHow to render lard in a slow cooker7 ways to use lard (including a lard crackling spread recipe)Pane con Ciccioli recipeDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

When Alison and I were starting this podcast, she asked who was on my dream list of people to talk to. I said Tara Couture of Slowdown Farmstead and today that is what happened. In an incredibly long and appropriately slow morning we sat down together to talk for the first time and it was like visiting with an old friend I had waited a very long time to see again. Tara once shared her life on Instagram and I followed her avidly there, listening to her wisdom both practical and philosophical on butchery and growing and shifting, and how in the midst of life we are in death. Taking words from the screen to the printed page, Tara recently wrote a book, Radiance of the Ordinary. Since I had dropped off social media and Tara soon would herself, I was no longer reading her words, so when my copy arrived in the mail it felt like unwrapping a long-awaited, much anticipated letter from a beloved mentor.In this episode we discussed many things including what does it look like to be living life at a human pace, as a human, in an ever-increasingly inhumane world? Is it even possible or practical to be a human in a world that expects you to be, and treats you as, a machine? Tara and I went through a lot of tea and boza over this long conversation so I invite you to settle in and join in with us, and let's be human together.* * * * * * * * * * * * * * * * * * * * * * * * * *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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more 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 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.* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to 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* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Slowdown Farmstead | Tara | SubstackRadiance of the Ordinary by Tara CoutureAgainst the Machine by Paul KingsnorthDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Humans have been eating porridge (of which the American oatmeal is just one example) for, as you’ll hear, at least 32,000 years (that places it comfortably in the ‘paleo diet’ era!) Listen in to hear us cover just some of the history of this word and the comforting dish associated with it, as well as taking a tour of the many, many ways it is made throughout the world. Then we’ll focus in on oats - sharing surprising ways in which oat porridge has been served and eaten in the United Kingdom. We'll also explain the different types of oats used, the best ways to cook porridge and the myriad ways you can serve it.If you love a bowl of steaming, creamy oatmeal, get ready to wrap your hands around this enlightening, inspiring 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.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more here!* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to 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* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Millet PolentaDifferent Types of Oats and How to Use Each the Traditional WayHeritage Oat CollectionWhat is Sowans?Ollebrod recipeHow to Roll Your Own Oats (and 3 Good Reasons to do It!)Gerty Milk articleEpisode 70: Fermenting OatsDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Everybody always wants to know - is a nourishing diet an elitist, privileged ideal, inaccessible to people without a huge budget, and only for the super wealthy? In this episode we are going to share five complete meals. Each meal serves a family of five, and each complete meal can be made for about $5USD (£3.71GBP).Balancing these inexpensive meals against the more expensive meals that can turn up in an ancestral menu is one way you can bring the overall annual food budget down. You can make all five of these menus, combined, for less than it would cost to take your family of five out one time for the cheapest option at McDonald’s - and that’s not even accounting for the life-giving, health-sustaining benefits of your nourishing meals.Each of these menus has an option for gluten-free and dairy-free, if they aren’t already, and they can also be made ahead, prepped ahead, or even frozen or canned for absolutely speedy preparation. We’ve shared a few books rich in ideas at the end of the episode, and supporters can find our notes for this rather note-heavy episode in a download available at ancestralkitchenpodcast.com.* * * * * * * * * * * * * * * * * * * * * * * * * *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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What We Cover:What we ateReview from HeatherThe cost of food todayNine ancestral principles for cutting down a food budgetHappy Meal costs! The expense of eating out and Alison's shock at the costThe ideas behind the food: Seasonality, Availability, Fasting or Feasting, Preference and AbundanceMeals 1 - 5 and cost for each, and each componentAlison's chicken carcass aside - should we do an entire episode on this!?A few inexpensive treats and beveragesBooks chock-full of ideasDiscord discussion on what we can be growing and raising vs buying and barteringINCLUDED Aftershow: The kombucha experiment and extra savings!* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to 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* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Alison's Gluten-Free Millet Sourdough StarterEpisode 103 – 10 Nourishing Traditions Dishes – Cheaper Than Supermarkets!Meals at the Ancestral Hearth CookbookEpisode 116 – Leftovers and Scraps in a Frugal Ancestral KitchenNaturally-Fermented Staffordshire Oatcakes RecipesCheesy Pinto Bean RecipeSimple Apple CrispExtra RecipesPressure-Canned BeansOne-Pot Pinto Beans and RicePinto Bean Soup with GreensCream of Corn SoupAndrea's Kombucha RecipeBooksMake the Bread, Buy the Butter by Jennifer ReeseTwelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-LatourretteA Cabin Full of Food by Marie Beausoleil (Amazon link)Pressure Canning for Beginners by Angie SchneiderFurther ReadingThe Nella Last diaries give an intimate, day-by-day picture into life with war-time and post-war rationing in England84, Charing Cross Road by Helene Hanff; this isn't a book about food, but it gives surprising insight into the depth of the rationing and the effect it had, and how preciously the food was used that could be hadLooking up Wartime Recipes produces tons of amazing and interesting results for cookbooks and websites! Grandma's Wartime Kitchen, The Homefront Cookbook, and others have intriguing and creative recipes. Similarly, looking of Great Depression books can give a glimpse into many recipes and ways of eating during extremely lean times in the US.Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Sausages, bacon, crackling – good pork can be heavenly food. But both of us know that, sometimes, in the ancestral food world, pork is viewed as the poorer cousin to grass-fed beef or pastured chicken. That needn't be the case and this episode will put real pork where it deserves to be - at the centre of our plates. We'll give you some fascinating history bites, we'll talk about how the Industrial Revolution changed mainstream pigs, and we will lay out how buying real, pastured, pork is a positive, health-giving and delicious choice for you and those you love. Expect to be inspired by hearing us talk about the many ways we cook the products of the pig, from the nose to the tail.This episode is accompanied by a fabulous pork cookbook which we've gifted, as a thank you, to all our current supporters. So if you're a supporter do go check your email. The book, with over 25 pork recipes is also available to buy from the podcast's shop, you purchasing a copy will be directly supporting Andrea and I to continue this work. Find it here:Pastured Pork Cookbook* * * * * * * * * * * * * * * * * * * * * * * * * *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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more here!* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to 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* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:www.robertmichaelkay.comThe new oat recipe downloadHow to Render Lard in a Slow CookerPane con Ciccioli (lard crackling bread)7 Ways to Use Lard (& a Lard Crackling Spread Recipe)How to Make Lardo (Italian Cured Pig Fat) at HomeSlovakian Lard Crackling Biscuits from Naomi at almostbananas.netEating to ExtinctionEpisode 29 - True Historical Italian FoodEpisode 33 - The Fats We Love, The Fats We LeaveEpisode 38 - Fat Rendering, Traditional Food Gems & Eggs, Eggs, Eggs!Episode 49 - Traditional Slovakian FoodEpisode 23 - Traditional Slovakian Pig ButcheryThe roast pork crackling recipe Alison lovesDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Why eat local? What if it isn’t easy? What if the things I want aren't available? What's the point? Alison and I have both considered these questions for ourselves and factored them into decisions that we’ve made about how we live our everyday lives. We didn’t make the changes overnight, and we don’t even suggest people do so. After the many books we have read, the real-life experiences we have had, and guests we have interviewed on the subject of factory farming vs humane peasant farming, we have come to some conclusions about eating local that might surprise you. They might not be the conclusions or the “arguments” you were expecting.This episode features an aftershow which could possibly be described as a little bit salty, where some spicier opinions came to the fore. It was impossible to include everything we had to say and keep the main episode at a reasonable length of time. If you want to hear this aftershow as well as over 140 other episodes on our more informal, private podcast Kitchen Table Chats, hop over to ancestralkitchenpodcast.com/join and join at companionship or above level. Thank you for your continued support and to all the supporters, reviewers and listeners who made this episode possible.* * * * * * * * * * * * * * * * * * * * * * * * * *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 here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What We Covered:Simple breakfast, and pheasant in BritainA new, free rye resource from AlisonWhat countries are our listeners coming from?How do they listen?See the full list on our podcast websiteShout out to young listenersWhy do we eat local?Eating like a human - behaving like a humanWhat is farm-friendly foodIs everything we eat local?Healthcare spending and food spendingMoney mattersOur plan to save the world (it might shock you)What we can doWhat is our responsibility?* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to 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* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:To see the countries where we have AKP listeners, visit www.ancestralkitchenpodcast.com/downloadsTo get Alison’s Beginner’s Guide to Rye Sourdough, pop your details in the sign-up box that’s nestling inside either of these informative blog posts on her site:https://ancestralkitchen.com/2021/01/04/everyday-wholegrain-sourdough-rye-loaf/Orhttps://ancestralkitchen.com/2025/04/14/how-to-make-sourdough-rye-bread-from-scratch/Each of the episodes mentioned here includes an entirely packed show notes of further reading and links on that specific topic!Episode 46: Sir Patrick HoldenEpisode 116: Leftovers and Scraps in a Frugal Ancestral KitchenEpisode 103: 10 Nourishing Traditions Dishes Cheaper Than Supermarkets!Episode 102: The Guide to Getting Out of SupermarketsEpisode 74: 14 Tips for Changing Your Food HabitsEpisode 69: Fake Food v Small FarmsEpisode 66: 50 Ways to Save Money on an Ancestral Diet Part IEpisode 67: 50 Ways to Save Money Part IIEpisode 50: 20 Small Steps to an Ancestral KitchenEpisode 4: The 5 Most Expensive (and Yet the Cheapest) FoodsSuggested ReadingLeah's Rec: Against the Machine by Paul Kingsnorth (we haven't read this yet, but are reading as a podcast together starting in Jan 2026) A Bold Return to Giving a Damn: one farm, six generations, and the future of food by Will HarrisThe Unsettling of America by Wendell BerryJayber Crow by Wendell BerryThe Art of the Commonplace: The Agrarian Essays of Wendell Berry by Wendell BerryEverything I Want to Do Is Illegal: War Stories from the Local Food Front by Joel SalatinThe Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements by Sandor Ellix KatzThe Joel Salatin book we mentioned a number of times: Holy Cows and Hog Heaven: The Food Buyer’s Guide to Farm Friendly Food by Joel SalatinHis goal [with this book] is to:• Empower food buyers to pursue positive alternatives to the industrialized food system• Bring clean food farmers and their patrons into a teamwork relationship• Marry the best of western technology with the soul of eastern ethics• Educate food buyers about productions• Create a food system that enhances nature’s ecology for future generations"Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Back in episode 117, we gave you 26 nuggets of ancestral wisdom. We’ve got more. Another 24 to be precise. And just because these are in this second episode doesn’t mean they are any less important!Over the next hour, on opposite sides of the Atlantic, with cups of tea in our hands we'll be channelling our great-grandma wisdom and bringing you some ancestral truths relating to food, creativity, family, health, work and life.* * * * * * * * * * * * * * * * * * * * * * * * * *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 US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more here!* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to 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* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Alison’s original blog post, 50 Things an Ancestral Lifestyle Has Taught MeEpisode 86: Your StoriesShare your stories hereAgainst the Machine by Paul KingsnorthEpisode 87: Taking Your Health in Your Own HandsEpisode 56: Preparing Nutrient-Dense Meals From Scratch Every DayEpisode 12: Why I Gave Away My iPhoneLink to supporter extra:Kitchen Table Chats Podcast Episode 31: Tasting Training with Lizzy FiloramoAccompanying worksheetDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Khorasan rye, spelt, emmer, millet, quinoa - what do all of these delicious foods have in common? They are considered ancient grains, grasses harking back to a time before industrial development and heavy hybridisation.You are what you eat eats, and that goes for grains as well as anything else. The nutrients your grains are pulling up out of the soil are the ones you will find in your finished product. Grains are an incredible source of minerals and micronutrients when grown in a regenerative manner.This is why today I am so excited to introduce you to Grand Teton Ancient Grains! You can find this incredible family business online at www.ancientgrains.com and in this episode I got to sit down with Jade Koyl, the owner of this incredible family farm, and learn more about the way they feed the soil, their crop rotations, grain storage, and how their family uses grains in their everyday diet; as well as why they started growing them in the first place.Supporters can stick around for a couple minutes in the Aftershow on the private podcast, Kitchen Table Chats, where Jade shared some of the titles he's reading right now and a little more about his family life.Everybody can check the show notes for both the link to his company's store as well as a link with an amazing wealth of recipes for utilizing ancient grains at https://www.ancientgrains.com/grain-recipes. Now, let's get to 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 US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter here.For a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our three podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayThe Pastured Pork CookbookGet all three of our cookbooks! Alison'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 our favourite 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, and a Discord discussion grouFind out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What we talked about:What did you last eat?Farm originWhy ancient grainsRegenerative growing vs conventionalCover crops and rotating cropsHow they replenish their soilHow to increase diversity of grains in the dietWorking with sourdoughHow different grains behaveFresh-milled vs pre-milledStoring grainsHow they mill their floursWhat does never hybridised meanThe 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.* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us! Here's how to 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* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:www.ancientgrains.comhttps://www.ancientgrains.com/grain-recipesSpelt Sourdough Everyday Cookbook by Alison KayEpisode 104 - Baking with Ancient GrainsEpisode 72 - All About Spelt SourdoughEpisode 81 - Millet: How to use this sustainable, gluten and lectin-free grainEpisode 41 - Wholegrain Sourdough Rye: Mastering the BasicsThe Ancestral Kitchen Podcast Guide to Milling Your Own Flour (and the Mockmill!)Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.Thank you for listening - we'd love to connect more: The podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay