It’s finding a balance, making sure you’re feeding your creativity in the things that inspire you, and trying to make the things that you’re not so hot on as quick and easy as possible... We live in a society that is very time-poor, and it is easy to lose that time and not have the time you need in the kitchen. Alison
Even though this seems to be a podcast all about doing things the challenging, slow, ancestral way - we actually love doing things the easy way! We are big believers in finding the best of both worlds, and merging ancestral food wisdom with convenience in our modern kitchens (indoor plumbing, anyone?).
Patreon listeners, be sure to check your Treasure Trove link for a slew of new printables accompanying this episode to make your life easier!
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Get our two podcast cookbooks:
Meals at the Ancestral Hearth
Spelt Sourdough Every Day
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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Get 10% off UK Bokashi supplies.
Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.
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Our podcast is supported by Patrons in ancestral kitchens 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
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The Run Down:
01:24 A review from a listener
02:52 What we ate!
14:11 Heading into the main topic!
16:45 Sauerkraut
Why can’t we take the best of both worlds? Why do we have to go so hard one way or the other? Why can’t we say look, there was a lot of wisdom, there was some stuff that wasn’t so good, but take the things that are valuable and continue to use them. You’re marrying that wisdom of how cabbage can be treated, but finding that shortcut. Andrea
Note: 1.37 grams salt : 100 grams cabbage
24:00 Bread & Soaking Grains
Really, bread doesn’t have to be that complicated. Part of it is expectation setting... If you want to feed your family and yourself predigested, fermented, healthy grains, you can do that without spending hours on it. Alison
40:15 Batch Cooking, Breakfast
45:25 The Kitchen Canon
58:00 Rendering Fat, Grinding Meat and Organs, Kefir Herbal Infusions
01:03:00 Time: The easy way to have more time
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
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Resources:
Chewing the Fat by Karima Moyer-Nocchi
Episode # 29: Interview with Karima (Apple Podcast link)
Katie’s Bread Recipe - Part One, Part Two
Homesteading Family Breakfast Casseroles Video (PDF link in video caption)
Carolyn’s Meal Planning Video
My family size hasn’t caught up to my pan size yet. Andrea
A Cabin Full of Food by Marie Beausoleil
Episode # 12: Why I gave away my smart phone (Apple Podcast link)
The question is not how much does the youth know, but how much does he care? Charlotte Mason
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
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