“We make our bone broth almost exclusively out of garbage.“
What if eating real food didn’t have to be prohibitively expensive? The most nutritious, real, nourishing foods have traditionally been the cheapest and simplest – conversely, the expensive, rich meals of the wealthy were often laborious productions involving sweets and refined foods.
It’s time to take back our ancestral wisdom and reclaim foods and skills that once belonged to the people, and have now been relegated to super-expensive and elite grocery stores at staggering prices.
In this episode, Andrea and Alison will discuss five of the most expensive “healthy” foods you can buy – which also happen to be five of the cheapest foods you can make at home!
We will briefly cover the cost of purchasing versus making at home, processes for making, and our favorite resources for each of the following:
Bone broth (12:05)
Sourdough bread* (24:22)
*For a full episode discussing sourdough, there will be a later episode on the podcast!
Kombucha & Water Kefir (35:14)
Kefir & Yoghurt (48:40)
Sauerkraut (1:04:30)
Resources mentioned, in approximate order of appearance:
Andrea quoted from the Radical Homemakers book by Shannon Hayes
Frequently mentioned: The Art of Fermentation by Sandor Ellix Katz
Bone Broth Resources
Nourishing Traditions by Sally Fallon
Nourishing Broth by Sally Fallon Morell
Bone broth and boullion cubes on Andrea’s blog
Sourdough Bread Resources
The Fresh Loaf online forum
Artisan Breads Every Day by Peter Reinhart (with sourdough pizza crust recipe)
Traditional Cooking School sourdough posts
Briefly mentioned
GAPS diet mentioned offhand by Andrea
Kombucha Resources
Kombucha recipes on Andrea’s blog
Kombucha flavorings on Andrea’s blog
Fruit scrap vinegar on Andrea’s blog
Kombucha Revolution by Stephen Lee and Ken Koopman
The Organic green tea and organic black tea Andrea uses
Cultures for Health kombucha scobys
Kefir & Yoghurt Resources
Wise Traditions podcast kefir episode
Alison’s DIY proofing box post
Beyond the North Wind by Darra Goldstein – the Russian cookbook Alison mentioned
Cultures for Health kefir grains
Sauerkraut & Kimchi Resources
Andrea’s sauerkraut class packet/recipe download
The Healthy Home Economist sauerkraut
Traditional Cooking School sauerkraut
Alison’s Instagram Post about Sauerkraut
Asian Pickles by Karen Solomon
Keeping Food Fresh by The Gardeners & Farmers of Terre Vivante (I found this book by following the footnotes in Nourishing Traditions)
Wild Fermentation by Sandor Ellix Katz
Bonus Resources
Long Way on a Little by Shannon Hayes
Easy Beans by Jackie Freeman
Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourette
We’d love to continue the conversation. Come find us on Instagram:
Alison: www.instagram.com/ancestral_kitchen
Andrea: www.instagram.com/farmandhearth
Thank you, Andrea and Alison, for providing such in-depth information about food, nutrition, and ancestral cooking. You are explaining not just the “how” but also the “why”. I am also enjoying the comparisons between the US and Italy. So much to learn and it is fun.
Thank you Gerhild for your comment! We love recording the podcast, it’s such fun 🙂