Ancestral Kitchen

Alison Kay & Andrea Huehnerhoff
  • 4.8 (155)
  • FOOD
  • UPDATED SEMIMONTHLY

The Ancestral Kitchen is a twice-monthly podcast hosted by Alison, a European town-dweller and Andrea, living on a 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. Find us here: http://ancestralkitchenpodcast.com Podcast theme and audio production by Robert Michael Kay, find him at www.robertmichaelkay.com

  1. 1D AGO

    #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 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 Hearth Spelt Sourdough Every Day The Pastured Pork Cookbook Get all three of our cookbooks! Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course 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 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 grou Find 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 link Lard price online link How to render lard in a slow cooker 7 ways to use lard (including a lard crackling spread recipe) Pane con Ciccioli recipe 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 Kitchen The podcast is on You Tube here The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

    1h 45m

  2. FEB 16

    #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 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 Hearth Spelt Sourdough Every Day The Pastured Pork Cookbook Get all three of our cookbooks! Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course 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 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 grou Find 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 | Substack Radiance of the Ordinary by Tara Couture Against the Machine by Paul Kingsnorth 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 Kitchen The podcast is on You Tube here The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

    1h 56m

  3. FEB 2

    #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 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 Hearth Spelt Sourdough Every Day The Pastured Pork Cookbook Get all three of our cookbooks! Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course 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 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 grou Find 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 Polenta Different Types of Oats and How to Use Each the Traditional Way Heritage Oat Collection What is Sowans? Ollebrod recipe How to Roll Your Own Oats (and 3 Good Reasons to do It!) Gerty Milk article Episode 70: Fermenting Oats 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 Kitchen The podcast is on You Tube here The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

    1h 28m

  4. JAN 19

    #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 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 Hearth Spelt Sourdough Every Day The Pastured Pork Cookbook Get all three of our cookbooks! Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course 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 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 grou Find 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 Crisp Extra Recipes Pressure-Canned BeansOne-Pot Pinto Beans and RicePinto Bean Soup with GreensCream of Corn SoupAndrea's Kombucha Recipe Books Make the Bread, Buy the Butter by Jennifer Reesespan class="ql-ui"...

    1h 44m

  5. JAN 5

    #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 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 Hearth Spelt Sourdough Every Day The Pastured Pork Cookbook Get all three of our cookbooks! Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course 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 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 grou Find 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 loves 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 Kitchen The podcast is on You Tube here The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

    1h 41m

  6. 12/15/2025

    #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 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 Hearth Spelt Sourdough Every Day The Pastured Pork Cookbook Get all three of our cookbooks! Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course 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 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 grou Find 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/ Or https://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 Farmsa...

    1h 21m

  7. 12/01/2025

    #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 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 Hearth Spelt Sourdough Every Day The Pastured Pork Cookbook Get all three of our cookbooks! Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course 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 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 grou Find 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 Me Episode 86: Your Stories Share your stories here Against the Machine by Paul Kingsnorth Episode 87: Taking Your Health in Your Own Hands Episode 56: Preparing Nutrient-Dense Meals From Scratch Every Day Episode 12: Why I Gave Away My iPhone Link to supporter extra: Kitchen Table Chats Podcast Episode 31: Tasting Training with Lizzy Filoramo Accompanying worksheet 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 Kitchen The podcast is on You Tube here The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

    1h 27m

  8. 11/17/2025

    #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 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 Hearth Spelt Sourdough Every Day The Pastured Pork Cookbook Get all three of our cookbooks! Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course 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 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 grou Find 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 mean 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: 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

    1h 27m
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4.8
out of 5
155 Ratings

About

The Ancestral Kitchen is a twice-monthly podcast hosted by Alison, a European town-dweller and Andrea, living on a 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. Find us here: http://ancestralkitchenpodcast.com Podcast theme and audio production by Robert Michael Kay, find him at www.robertmichaelkay.com

Information

  • Creator
    Alison Kay & Andrea Huehnerhoff
  • Years Active
    2021 - 2026
  • Episodes
    136
  • Rating
    Clean
  • Copyright
    © Copyright 2026 Alison Kay & Andrea Huehnerhoff

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