Ancestral Kitchen

#138 - Fermenting Vegetables - Your Questions Answered (with Holly Howe of Make Sauerkraut)

Fermenting vegetables is a topic we all have questions on, whether we’re just starting with fermentation or we’ve been doing it for years. Today I welcome Holly Howe of m

#137 - Your Questions: Handling Social Food Obligations, Children and Ancestral Foods, and more

Every month we ask our supporters to send us their questions so we can tackle them on a special podcast called kitchen table chats, which is shared exclusively with our s

Encore: What Fermented Drinks Can I Make?

Today we’re bringing you an episode of the podcast that originally went out in 2023. It’s one of our favourites, all about fermented drinks. In it, we cover over 20 diffe

#136 - Ancestral Habits and Lifestyle Outside of the Kitchen: what we do and why it matters

If we understand the importance of eating nose to tail, preparing bone broth and fermenting our grains, we understand that these ancestral principles for preparing food h

#135 - 800 Egg Recipes! Interview with Too Many Eggs author Mimi Smith-Dvorak

Eggs seem the simplest of foods, right? Why would someone write a book with over 800 egg recipes? We both have this book: "Too Many Eggs", and it has blown our minds with

#134 - Freezer Meals: Ancestral Foods for busy days, post-partum, and make-ahead food prepping

Whether it's anticipating busy days between work and school, heavy project days writing or working in the garden or canning, postpartum or surgery recovery period - there

#133 - Home Milling Q & A

We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&A. This episode is pac

#132 - A Week of Ancestral Meals: what we really ate

What was the last thing you ate? This is the question we always begin our podcast episodes with. The reason is because we always want to know what the other is fixing and

#131 - Behind the Scenes (The Parts You Don't Hear!)

Ancestral Kitchen Podcast is five years old! A birthday that, when we started this adventure in late 2020, we could never have imagined. In this episode we will finally t

#130 - Are We Ancestral Enough Yet? A Conversation with Jaycie of Hazy River Homestead & Ranch

How do you know if you are ancestral enough, and what really qualifies as "doing the thing"? Is there somebody out there with a list of ancestral things you need to be do

#129 - The Science Behind Properly Prepared Beans (and how to do it at home!)

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 arteria

#128 - Unprocessed Foods: The Ancestral Pantry

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-scrat

#127 - How to Render Fat at Home (with Q&A)

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 a

#126 - Living Like a Human with Tara Couture of Slowdown Farmstead

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 ha

#125 - Just Right: The Story of Porridge (& The Best Ways To Cook It)

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

#124 - Five Family Meals Around Five Dollars Each: budget-friendly, ancestral peasant food

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

#123 - Celebrating Real Pork - History, Sourcing & A Mouth-Watering Recipe Book

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 gras

#122 - Why We Eat Local & Farm-Friendly Food

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 fa

#121 - 24 More Nuggets of Ancestral Wisdom!

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

#120 - Using Ancient Grains & Ethical Growing with Jade from Grand Teton Ancient Grains

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 befor