The Ancestral Kitchen is a twice-monthly podcast hosted by Alison, a European town-dweller and Andrea, living on a newly-created family farm in northwest Washington state. Pull up a chair at the table and join us as we talk about eating, cooking and living with ancient ancestral food wisdom in a modern-world kitchen.
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Podcast theme and audio production by Robert Michael Kay, find him at www.robertmichaelkay.com
#50 - 20 Small Steps to an Ancestral Kitchen
Do you want to know how to transition your kitchen and your eating to ancestral methods? Maybe you've tried before or stopped and started multiple times? Perhaps you have the Nourishing Traditions cookbook, but feel so overwhelmed that you don't know where to go next?
In this episode, we will make it easy for you! Listen in for our road map of twenty steps that will take you from a standard diet to a beautiful nourishing ancestral one; we'll detail them all, tell you how we started and give you many resources to help your journey.
#49 - Traditional Slovakian Food
Naomi Huzovicova is a passionate and talented ancestral cook, a food story discoverer and an amazing photographer. She has lived and cooked up Slovakian food culture for 17 years and we're grateful to her for sharing so much of its uniqueness with us.
In this episode we open up the rich world that is Slovakian food. Naomi explains what it is, and importantly why it is like that. You'll get a history lesson via our talk of ferments, bread and fats, and you'll get to know two simple dishes that represent Slovakian food that you'll want to cook up in your kitchens right away.
#48 - Talking Fermentation With Kirsten Shockey
We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat.
#47 - The Christmas Survival Guide
Are you stressed about over-eating or over-indulging during the holidays? Do you travel to visit relatives, and you are anxious about eating a nourishing ancestral diet while away from home? What about the children - are people stuffing them full of sugar plums when you wish they were eating something else? Alison and Andrea tackle all these questions and more in this episode centered around surviving the holidays, and walking into the New Year feeling nourished and healthy!
#46 - How To Feed The World Sustainably With Sir Patrick Holden
Sir Patrick Holden, a 50-year farmer and sustainable food activist shares his latest research into how the UK could feed itself using regenerative agriculture and the steps needed to take this global.
#45 - Fermenting Trash in the Kitchen
You know that Alison is always fermenting weird and strange things but when she told me she was fermenting her trash - it was a new level. I had to know more.
A little over a year ago, Alison off-hand mentioned something she called bokashi, and I had to ask her, "What IS that?" It turns out bokashi is the Japanese word for compost, and Alison had purchased a tool that she used to ferment her food waste - even bones & fat, anything she didn't use or that went bad - into compost tea and compost, which she was using in her porch garden.
As you have seen on her instagram, she produced some incredible vegetables with the help of that nutrient dense lacto fermented suplementation for her plants. I know that any purchase Alison makes is extremely well thought-out and researched and, yes, she did her research on the bokashi process. She read books, watched videos, explored DIY options, and she did her due diligence to study this two-bucket system that we are going to talk today, as well as the inoculant that she adds to the food waste to compost it.
This fermentation process can be done in the house, it has no smell, it doesn't attract fruit flies, and you can use the compost and the compost tea in your big garden, small garden and more.
In this episode, Alison and I will explain the process of fermenting waste, the bacterial inoculant that is used to ferment the food waste so efficiently and completely, and then we will actually interview the US and Canada supplier that makes the two-bucket system that Alison is using. Alison will ask her some more technical questions and we will come back to wrap up, and you can get about your day fermenting your trash!
I’ve listened to every episode and some of them multiple times!!! Breaking up with the grocery store has been monumental for me! I asked for nourishing traditions and wild fermentations for Christmas. I’m eating chicken heart. I just placed an order for beef heart and marrow bones. I currently have 4 different ferments going on in my kitchen. #influenced lol. And the best part is I feel better than ever! I’ve been struggling for the last year with some health issues. Your podcast has been such a blessing. I can’t thank you enough.
A delightful podcast!
I love this podcast, easily one of my favourites! Alison and Andrea share so much practical and valuable knowledge. When I came across this podcast, I listened one episode after the other. I couldn’t get enough. Alison: I now want to ferment everything-thanks to you. I love how you talk about the simplicity of it all. And Andrea: all of the nuggets of information about farming and raising your own animals have been bookmarked for when my husband and I have our own homestead one day, Lord willing. Also, you’ve both influenced me to cook more with organ meats, when I would once turn my nose up at the idea. Thank you both, for inspiring me to learn new skills that I was too scared to previously try!
This is what the world needs
This podcast exemplifies how we can save our society in this pivotal time. We need this.