Ancestral Kitchen
Alison Kay & Andrea Huehnerhoff
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Top 10 Ancestral Kitchen Episodes
Goodpods has curated a list of the 10 best Ancestral Kitchen episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Ancestral Kitchen for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Ancestral Kitchen episode by adding your comments to the episode page.
#17 - Pre, Pro, Parapro & Post - Biotics
Ancestral Kitchen
10/11/21 • 72 min
Join the Ancestral Kitchen Podcast community here!
"Fermented foods are the way to go. They taste nice, they're cheap and they're totally accessible" Alison
In this episode, Alison and Andrea discuss all the biotics, how and why to nurture and include them in your diet!
The run down:
We start by welcoming our new community member, sharing about how to access our just uploaded soap-making chat and talking about food - specifically heart, lard, bread, pulses (and shelling them) and pancakes.
17:00 Intro to the everything-biotics episode!
17:07 What are prebiotics
20:50 FODMaps
23:15 Andrea talks about the Nourishing Traditions book of Baby and Child Care and its explanation of how the gut works
24:23 What are probiotics
"We've been a generation and a half without fermented foods at every meal and we are paying the price for it" Andrea
28:15 The differences between lacto-fermentation and alcoholic fermentation
33:04 A day in the life of probiotic-munching in Andrea and Alison's households
35:52 How probiotics stop Alison sleeping
39:00 How to introduce probiotic foods
40:59 Tablets vs. live probiotics
48:17 Rebuilding our biome, having patience and antibiotics
"It's the work of a lifetime to culture what's inside of us" Alison
1:02:07 Paraprobiotics and Postbiotics
1:10:00 Biotics wrap up!
"Your sauerkraut does not have to be old to have a lot of probiotics in it" Alison
Resources Mentioned:
Elly's sourdough episode of the podcast
Alison's blog post "What are Paraprobiotics and Postbiotics?"
Nourishing Tradition's Book of Baby and Child Care Andrea read 'lacto-fermentation' on page 26 and 'a schedule for introducing probiotics to someone who is not accustomed to to having them' on page 27.
Chris Kresser's podcast Revolution Health Radio
We mention Kitchen Table Chats; this is the podcast we record for our Patrons. Check out the community here.
HIlary Boynton's School of Lunch episode of the Wise Traditions Podcast her book is called 'Heal Your Gut'
Christopher Shockey's Ferment Nerds newsletter on substack
Wild Fermentation Alison read from page 10
Alison's Sourdough Pizza Recipe
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Love what we're doing?
We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
#16 - Shifting Our Food Values with Chef Aran Goldstein
Ancestral Kitchen
09/27/21 • 79 min
For some reason I remember these moments of being alone with my mom, picking the chicken, and feeling honored and proud that I was helping her. - Aran
Alison and Andrea got the opportunity to sit down with Chef Aran Goldstein and talk to him about his life and experience with food. He shares his incredible perspective on food and the way our kitchens invite beautiful, complex cultural and family experiences!
A great kitchen has great systems.... We are only as good as we are organized. - Aran
The last line of defense ... is our own kitchens. - Aran
Resources Mentioned
Watch Aran cooking with his son, check out his amazing videos and look at his consultation options!
I know Ophelia and her husband, and I trust the food that she produces, and there's an energetic exchange of what can only be called love between us. - Aran
Aran's (AMAZING) YouTube Channel
Aran also did an incredible video interview exclusively for the Patrons of this podcast, demonstrating a technique for making injera! You can check this out in the private Patreon podcast feed - link to the video is included there!
It doesn't have to all be dark and gloomy ... look at the trends we're seeing - so many people are interested in organic; people are bringing up the concerns they have ...
- Aran
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Love what we're doing?
We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library (you can search for it)
- Scroll down to 'ratings and reviews'
- Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
#15 - Our Favorite Kitchen Tools
Ancestral Kitchen
09/13/21 • 79 min
"Tools and gadgets sometimes take advantage of our lack of confidence" -Andrea
Alison and Andrea discuss what tools they utilize in their kitchens and try to narrow down which ones they couldn't live without!
"The merit lies not in the possession of the object but in putting it to use" - Honey from Weed
This is what is covered:
7:05 Kitchen tools
8:25 Alison shares the kitchen tools she uses
23:35 Andrea shares the kitchen tools she uses
42:00 Water filtration talk
48.00 Andrea and Alison quiz each other on the whys and wherefores of their kitchen equipment usage
1:11:00 Top five essential tools
Resources Mentioned
BWT is at https://bwt.com
Wise Traditions Nutritious Movement episode
The Nourishing Traditions Cookbook has a section on equipment: pages 66-68
Alison's List of Tools
- Hand-crank grain mill
- Slow cooker (used for stock, lard, tallow, bread, stew, cooking heart/tongue and to ferment beer!!!)
- Cast iron pan
- Mortar & pestle x 2
- Knives
- Saucepans - milk, 8 inch frying pan, 2 medium saucepans, 1 big saucepan
- 6 sieves!!
- 2 of each tongs, fish slice and spoons
- wooden mallet
- 4 stainless steel bowls (important that they are light and non breakable)
- 3 loaf tins
- pizza stone
- Food processor with bowl, small bowl, jug and coffee grinder
- Chopping boards, wooden and plastic
- Glass jars all sizes (from 150ml to 5 litres)
- Swing-top bottles
- Cloth jar covers (most of these are old linens bought when her son was a baby)
- Proofing box (instructions linked above)
- Oven gloves
- Tsp/tbsp measurers
- Cup measurers
- 2 set of scales, one accurate to .01g, one for larger amounts
- Cleaning brushes for the bottles
- Tupperware containers, most plastic, some glass
- Cheap dehydrator
- Salad spinner
- Grater
- 2 cake tins
- 2 funnels (one big, one tiny)
Andrea's List of Tools
- Ice cube trays
- Coolers
- Busing tubs
- Large kettle
- Large metal mixing bowls
- Cast iron dutch oven
- Cast iron skillet
- Vitamix blender
- Excalibur dehydrator
- Ice cream churn
- Pizza churn
- Measuring cups and spoons
- Mortar & pestle
- Coffee grinder & coffee gadgets
- Shears
- Jars, Lids, & Lifters
- Pressure canners
- Parchment Paper
- Strainers/Colanders, Large & Small
- Grolsch swing top bottles
- Tumbler/Insulated drinking cup
- Baskets (For bread, eggs, etc)
- Probe Thermometer
- Shun Offset bread knife
- Breaking knife
- Bone saw
- Knife sharpener
- Peeler
- Cheese slicer
- Milk bottles w/Lids
- Funnels (narrow and canning)
- Water pitcher
- Berkey water filter
- Casserole pans
- Food scale
- Instant pot, pressure cooker
- Lids (fermenting, cloth, screens, & for sprouting)
- Tea kettle
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Love what we're doing?
We'd love you to be part of our ...
#14 - What's in Our Fridge? A Peek Into Our Kitchens!
Ancestral Kitchen
08/30/21 • 79 min
“Every time we talk, you’re an education for me. I know what you’re telling me is your normal is going to be really great information for me.” Andrea
Ever just want to have a nose inside somebody's fridge? Well, we sure do, so today we got together and shared a list of EVERYTHING inside our refrigerators! It's such a cool way to get an instant snapshot into a household's diet and routine, seasonal adaptability and favorite rotations!
We would love to see a peek inside YOUR fridge as well - post a picture on Instagram and tag @AncestralKitchenPodcast!
“That was an experiment... That didn’t go very well, but I’m still using it.” Alison
Time Stamps
Thank You Patrons! 00:58
Introducing Topic for Today 03:14
What did we eat today? 04:41
Fridge 9:55
Alison’s Fridge 10:50
Andrea’s Fridge 15:03
Miso 19:45
Rye Sourdough 23:46
Millet Sourdough 28:42
Beer Yeast on Grain 35:25
Breakfast Casseroles 37:57
Coffee – Cold Brew and Roasting 42:20
Milk Kefir 45:22
Tell Me How Gross This Is 48:11
Bread & Butter Pickles 49:22
Fermented Cod Liver Oil & Fermented Fish 51:50
“I rather trust that the food that I’m eating gets me what I need, rather than going towards supplements.” Alison
Escabeche 56:51
Sowans 59:25
Applesauce & Apple Jelly 01:08:00
Haymaker’s Oat Water 01:09:30
Polenta 01:11:00
Processed Foods & Bioavailability of Nutrients 01:13:50
“If I come back and ask you in a year, you’re probably going to have a lot of the same things on the list.” Andrea
“It feels really right that I’m using all of the product and doing it in a way that’s tradition.” Alison
Raw Milk Creamer Recipe
Raw Milk Creamer from livesimply.me
1 cup whole milk
1 cup heavy cream
1/4 cup pure maple syrup
1-2 tsp pure vanilla extract
1. Pour the ingredients into a tall bowl. Using an immersion blender, blend the ingredients together for 20-30 seconds. It's important to keep the blending time short since the cream will thicken the longer you blend (AKA: whipped cream!). If you don't have an immersion blender, vigorously whisk the ingredients until combined.
2. Pour the coffee creamer into a storage bottle (like a mason jar). Store the creamer for up to 7 days, depending on the expiration date on your milk and cream. Gently shake the coffee creamer if separation occurs.
“Basically you’re adding nutritional properties to your food with the processes. And now it’s weird because the modern world food processing strips nutritional value out of food.” Andrea
Resources Mentioned
How to create a sourdough starter
Tudor Monastery Farm blog post
Alison's polenta and porridge videos
TPAD (Time Passage Awareness Disorder) coined by Dana K White
Cold Brew Coffee Insert for Mason Jar
Cold Brew Coffee Andrea's Way
Grind 6 oz French roast organic coffee on "press" grind setting. Pour into half-gallon insert linked above. Pour 4 oz boiling water over, then slowly fill jar with room-temperature water. Let sit at room temp or in fridge 24 hours, remove insert and enjoy! It's especially decadent in a glass of ice with the maple creamer poured over the top.
"The Beer Book" mentioned is Sacred and Herbal Healing Beers: The Secrets of Ancie...
#10 - Elly from Elly's Everyday; Sourdough-Baking (and Soap-Making!)
Ancestral Kitchen
07/05/21 • 73 min
"You can make really, really good bread using simple methods"
We're so excited to welcome our first guest - Elly from Elly's Everyday to talk about sourdough-baking and soap-making!
"My bread-making methods were developed when I was working full time in really difficult jobs and I needed it to be a no-brainer...I didn’t want to plan out my whole week around bread-making"
What we cover:
15:26 How we met Elly
18:55 Elly talking about being a bread new-comer
20:35 How Elly got into sourdough
26:00 How to tell if your sourdough starter is healthy
31:00 The problems that stop people baking sourdough
33:10 Feeding a sourdough starter
35:40 Elly’s starter maintenance method
44:20 Elly doesn’t ever make the same bread twice
45:23 The breads Elly regularly makes at home
47:15 Elly’s milling process
49:45 Gluten-free sourdough
1:00:25 Soap-making
1:06:40 How to get started with soap-making
1:08:20 How to find Elly’s recipes, videos and online homes
"There’s always an easier way to do it!"
Links:
The 100% whole wheat video of Elly's that Alison cooked up.
Elly’s Everyday Whole Grain Sourdough You Tube channel
Elly’s Everyday Soap-Making You Tube Channel
The Natural Tucker Bread Book - John Downes
Chris Stafferton (the gluten-free bread maker, author of Promise and Fulfillment
Mock Mill (Elly’s affiliate link)
Elly's Split Pea Soup recipe (described 13:49)
11/2-2 cups yellow split peas
1 potato
1 onion
1 carrot
1 large ripe tomato
little bit of salt
Pot with water or stock
If you love what we're doing, we'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
Want to share your thoughts on this episode, or talk about your experience with sourdough or soap?
Let's continue the conversation. Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
#42 - How To Get (& Grind) The Best Flour For Bread
Ancestral Kitchen
10/10/22 • 68 min
"Find a supplier of as locally sourced grains as possible...find a mill; a coop and support them!"
If you're a bread-maker, this episode's for you.
We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour.
During this episode you'll hear Elly's wisdom on:
- Sourcing grains and flour for bread
- Grinding grains into flour at home, including why you would want to do it and how Elly grinds hers
- The vital difference between the two ways flours are produced: stone-grinding and roller milling
- Why and how Elly freezes her grains and what you must remember when defrosting
- How to get the best possible flour even when you can't afford a home-mill
- And Elly talks us through her whole grain process - from choosing and buying through to mixing the dough.
Elly has two hugely popular YouTube channels and has helped thousands of people with making wholegrain sourdough, we're so grateful to her for bringing us her wisdom!
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast 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 a vast selection of ancestral 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * *
The Run Down:
6:20 Where Elly sources her grains
11.20 Why Elly grinds grains at home for sourdough and what the benefits are
"When you freshly grind, you really can tell the difference!"
17.40 Elly's home stone mill and how it works
19.50 The differences between Alison's and Elly's mills
21.50 The difference between roller-milled and stone-ground flour
27.30 The grains (and legumes) Elly uses
33.40 Elly's whole process, start to finish
"I freezer-treat all my grains"
38.00 Alison's weevil attack and how someone with a small freezer could freeze grains.
45.45 Freezing flour (listen here to hear *the* way to defrost too)
49.30 How long to do grains last and how does that differ from flour
53.10 Using freshly-milled flour for a sourdough starter
57.00 How to get the best possible flour when you're on a budget
55.30 What Elly's up to now on her YouTube channel
"It's the detail that overwhelms people...I explain the things that matter; that really make a difference and the gloss over the rest."
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ances...
#19 - All About Grains: Preparing, Processing and Digesting!
Ancestral Kitchen
11/09/21 • 94 min
"Not all grains are equal" Alison
With the myriad of anti-grain messaging in the food world, it's easy to think that eating grains is anything but healthy. In this episode, Andrea and Alison dig a little deeper - they cover the history of grains, why some diets exclude them and share their insight around the importance of and how to prepare, cook and eat them. Whether you enjoy grains regularly, have problems digesting them, are unsure of which grains to eat and how to process them or want to reintroduce grains into your diet, there's something in this episode for you.
Love what we're doing?
Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our Patreon community!
For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
The run down:
The podcast always starts off with a catch up and discussion of recent meals.
13:44 History of grains & their importance in mankind's history
23:00 Why people avoid grains
"If the only grain we knew was a soaked soured spelt and a soured einkorn, would we be treating grains the way we do now?" Andrea
38:30 The many ways to process grains so that they are a beneficial food and how to reintroduce grains into your diet
50:13 The 'spectrum of grains' - ancient, gluten-free & lectin-free and which of these Alison and Andrea eat
1:02:19 How Alison and Andrea include grains in their day/week
"Experiment and learn to be okay eating something different than what others at your table are eating" Alison
Resources Mentioned:
Gilly Smith - How To Eat To Save The Planet podcast
Nourishing Diets by Sally Fallon Morell
An article about the Nourishing Diets book
Nicolette Hahn Niman - podcast interview on Sustainable Food Stories
Defending Beef, 2nd Ed, by Nicolette Hahn Niman
"Tradition means giving votes to the most obscure of all the classes, our ancestors. It is the democracy of the dead. Tradition refuses to submit to the small and arrogant oligarchy of those who merely happen to be walking around." - G.K. Chesterton
Nourishing Traditions for Kids (we referenced page 142)
Nourishing Traditions by Sally Fallon Morell (we referenced page 452)
Our own Patreon! Thank you for sponsoring our podcast!
Alison's blog with recipes she mentioned
Boza Workshop (the Turkish fermented millet drink) on Alison's site
Sowans Workshop (the Scottish oat ferment) on Alison's site
#7 - Sourdough - Why We Love It
Ancestral Kitchen
05/24/21 • 67 min
"That led to bakers yeast, which was a household item by 1900... Then we just seem to have gone completely downhill from there, to this place where on the shelves are these loaves made in a process that, if you showed a baker from three or four hundred years ago, they just wouldn't recognize, with all these additives in it... And people just think that's bread." - Alison, in Episode 7, Sourdough
"You basically need to be able to stir a spoon in a bowl. That's about the skill level that's needed." - Andrea
Mentioned in the podcast:
"There's about 18 million ways to do this, it can't be that hard." - Andrea
A Collection of Unmitigated Pedantry blog - Bread: Part I
The History of Food Podcast on Apple
Sourdough Recipes on Alison's blog, Ancestral Kitchen
"Spelt has a tendency to go stale quite quickly, also the crumb can be a bit hard; and the scald helps with both those things." Alison
Wild Fermentation by Sandor Ellix Katz
The Art of Fermentation by Sandor Ellix Katz
Peter Reinhart's Artisan Breads Every Day by Peter Reinhart
"Each thing along the line has grabbed me and pulled me in more. Each step I've taken away from that 9 to 5 life slowly slowly slowly to intentionally build something else had rewarded me in ways that tell I'm on the right path. This feels in accordance with my nature far more than what I used to do and how I used to live." - Alison
Nourishing Traditions by Sally Fallon Morell
Bread flour sourced from Azure Standard
EInkorn flour sourced from Young Living
"If we could just awaken everybody to the idea that their food is playing a role -- I don't have to tell you to make sourdough or how to make sourdough once you have the idea that food is affecting everything about your life you will begin to seek out and the things will come to you." - Andrea
Tara Couture of Slow Down Farmstead
Andrea mentioned she was posting Charlotte Mason quotes online. You can see them here: instagram.com/charlottemasoncommonplace
Alison's beloved Emile Henry loaf pan
"I took my own journey and proved them wrong. Once you get a little taste of that, once you see what's possible, then you just can't stop." - Alison
Alison can be found at instagram.com/ancestral_kitchen
Andrea can be found at instagram.com/farmandhearth
We can both be found at instagram.com/ancestralkitchenpodcast
Thank you for listening, reviewing and commenting!!!
#47 - The Christmas Survival Guide
Ancestral Kitchen
12/19/22 • 66 min
Are you stressed about over-indulging during the holidays? Are you wondering how to eat 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!
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Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.
For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!
Get our two podcast 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 a vast selection of ancestral 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 from Alison and Andrea, and a Discord discussion group.
To read more about becoming a supporter and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * *
What We Talk About:
- Why getting clear on what's important to you over the festive season is so important
- Ways to celebrate Advent
- Making your space joyful
- Creating decorations from nature
- How to eat well and stay sane if you're hosting
- Ancestral dishes that you can prepare in advance
- How you can eat well if you're not the one cooking/choosing the food
- Ancestral dishes you can take with you to other homes
- How to get in good food if you have to fly
- Children and Christmas food
- Overindulging
- Is it worth it?!
Companionship and above level patrons of the podcast check the treasure trove feed for your special gift: a 'Christmas Hamper' of goodies!
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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
* * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Andrea's Advent books:
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#31 - Alison's 140lb Weight Loss
Ancestral Kitchen
05/09/22 • 67 min
"Between the ages of 20 and 21, I lost 10 stone (140 pounds, 65 kilos), which at the time was half my body weight."
Alison has an incredible story of growing up carrying excess weight, suffering from bullying and self-censoring, and then in a significant life change losing half her body weight through a remarkable story of self-determination. Regaining full health took longer, however - she was afraid of consuming fats for over ten years and, ultimately, an urgent desire to regain her fertility led her to begin exploring ancestral foods and the nourished, healing diet she enjoys today. Listen to her sensitively shared, moving story and share in the joy of a life regained!
"What I would say, if I could talk to that girl who is twenty now? Firstly I would tell her she was beautiful; because I felt like, back then, nobody could see beyond how I looked, and they couldn’t see what was in my head and my heart."
Bonus content for the Patrons - Alison has recorded a special audio event and accompanying worksheet to help you identify and understand your "why". Alison's skill and empathy as a former life coach for others, and a dedicated student of her own life and "why" shines through in this special bonus. Patrons, check your exclusive podcast feed or Patreon for this content!
Love what we're doing and want to access to our exclusive library of audio, video and downloadable bonus content?
Our podcast is sponsored by our patrons and listeners who also are supported by the extra content that we share over at our Patreon community!
For $12 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we also share cooking classes, extra interviews and much more.
Check out www.patreon.com/ancestralkitchenpodcast for all the details!
Here's what we cover in this episode:
What it was like for Alison as a child
"I was completely addicted. I did things in order to fuel that addiction that I think every addict would recognize; things that I’m not proud of – and I was just a child."
24:56 Alison's decision to lose weight
32:00 Losing the weight
41:00 Fertility and regaining a cycle; maintaining weight from age 21 until finding ancestral foods at 34
45:10 Ease of maintaining weight now
Resources Mentioned:
"I turned to food when no one was looking. I did that to get sensation, to feel luxury, to feel okay about life. When I was eating foods like that, it seemed like the world was okay."
Alison's in Photos - these are the pictures Andrea is looking at during the episode
Katie's Sourdough Sandwich Bread: Part 1, Part 2
Source for unbleached cool-milled flour: Azure Standard (Andrea's link)
Slow-Cooker Beef Tongue on Alison's Instagram
Nourishing Traditions by Sally Fallon Morell
Craig and Kitty's Podcast is called Weight Loss for Women
If you like us and use Apple Podcasts, please leave us a review!
Here's how:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library (you can search for it)
- Scroll down to 'ratings and reviews'
- Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
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FAQ
How many episodes does Ancestral Kitchen have?
Ancestral Kitchen currently has 115 episodes available.
What topics does Ancestral Kitchen cover?
The podcast is about How To, Podcasts, Education, Arts and Food.
What is the most popular episode on Ancestral Kitchen?
The episode title 'Bonus: So Much More Than Scottish Porridge...The Culinary History of British Oats' is the most popular.
What is the average episode length on Ancestral Kitchen?
The average episode length on Ancestral Kitchen is 73 minutes.
How often are episodes of Ancestral Kitchen released?
Episodes of Ancestral Kitchen are typically released every 14 days.
When was the first episode of Ancestral Kitchen?
The first episode of Ancestral Kitchen was released on Mar 4, 2021.
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