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I’ve wanted to make an Ancestral Food podcast for some time. A year and a half ago, shut in a bedroom in our apartment in Florence, I tried recording myself. It sounded flat. I knew what I wanted to do, but I also knew I couldn’t do it alone. I needed an ‘other’ to bounce off, to converse with, to question and laugh with. . And there was no-one. I’d only just decided on www.ancestralkitchen.com as a url. And, after over 2 years away from all social media, I didn’t have many contacts online. . So despite a deep desire to move forward, I parked the idea. . And I carried on slowly building what I wanted to see in the world. . And then, last summer, I ‘met’ Andrea @farmandhearth. And we started exchanging comments, then messages, then photos, then project ideas. And I thought..maybe…just maybe she’d want to do a podcast with me. . So, feeling more than a little nervous, I asked. And boy, did she jump :-) . We started talking about it in November. We tried our first recordings in December. My hubby recorded us a theme tune in January. We started leaning into it and having fun in February. And now, come March we’re ready to launch! . The thing that I dreamt of 18 months ago has materialised :-) . Two things are important here: . 1 – If you have a creative idea but things don’t seem ‘right’ for it, don’t give up. Get on with sharing what you want to share and give life the opportunity to show you the possibilities that you don’t have right now. . 2 – If you’re at all into real food, regenerative agriculture, ancestral food, kitchen creativity, feeding kids, farming, fermentation, supporting local communities, eating better, living naturally…if you care about any of these things, listen in. . Today, we’ve released our first 3 episodes. At the moment, there are a few ways to listen: 1/ Go to the link in my profile and stream or download the episodes from my website. . 2/ Check the RSS link in @ancestralkitchenpodcast bio – copy and put that into the URL field of your podcast app, or click on it and listen to it directly online. . And then come back and tell us what you think :-)

March 30, 2021 by

I’ve wanted to make an Ancestral Food podcast for some time. A year and a half ago, shut in a bedroom in our apartment in Florence, I tried recording myself. It sounded flat. I knew what I wanted to do, but I also knew I couldn’t do it alone. I needed an ‘other’ to bounce off, to converse with, to question and laugh with.
.
And there was no-one. I’d only just decided on www.ancestralkitchen.com as a url. And, after over 2 years away from all social media, I didn’t have many contacts online.
.
So despite a deep desire to move forward, I parked the idea.
.
And I carried on slowly building what I wanted to see in the world.
.
And then, last summer, I ‘met’ Andrea @farmandhearth. And we started exchanging comments, then messages, then photos, then project ideas. And I thought..maybe…just maybe she’d want to do a podcast with me.
.
So, feeling more than a little nervous, I asked. And boy, did she jump 🙂
.
We started talking about it in November. We tried our first recordings in December. My hubby recorded us a theme tune in January. We started leaning into it and having fun in February. And now, come March we’re ready to launch!
.
The thing that I dreamt of 18 months ago has materialised 🙂
.
Two things are important here:
.
1 – If you have a creative idea but things don’t seem ‘right’ for it, don’t give up. Get on with sharing what you want to share and give life the opportunity to show you the possibilities that you don’t have right now.
.
2 – If you’re at all into real food, regenerative agriculture, ancestral food, kitchen creativity, feeding kids, farming, fermentation, supporting local communities, eating better, living naturally…if you care about any of these things, listen in.
.
Today, we’ve released our first 3 episodes. At the moment, there are a few ways to listen:

1/ Go to the link in my profile and stream or download the episodes from my website.
.
2/ Check the RSS link in @ancestralkitchenpodcast bio – copy and put that into the URL field of your podcast app, or click on it and listen to it directly online.
.
And then come back and tell us what you think 🙂

… Read More

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Connection is one of the biggest motivators in my life. This simple lunch speaks of it. Heart from Flavio, at @valledelsasso. I walked, with my husband and son, to pick it up. Millet that’s from the Italian soil. Broccoli bought at our Thursday market here in Pontassieve @valdisieveintransizione. . I love finding connection at my table. . And I also love finding it here on Instagram. Being ‘out of the ordinary’ and moving many times over the last decade, has often left me feeling more isolated than I’ve wanted. Sharing my kitchen and table here has brought me so much beauty. Thank you for all the conversations. . One lovely connection, with Andrea over at @farmandhearth, has developed into an Ancestral Food podcast. I’m so excited! Not only do I get to chat about something I really love with someone who gets it, but thanks to technology, we get to share it with others and hopefully build more and more connection, community and love. . We’re launching on Tuesday. I’ll be posting then, but if you’re in, you can follow us at @ancestralkitchenpodcast

March 28, 2021 by

Connection is one of the biggest motivators in my life. This simple lunch speaks of it. Heart from Flavio, at @valledelsasso. I walked, with my husband and son, to pick it up. Millet that’s from the Italian soil. Broccoli bought at our Thursday market here in Pontassieve @valdisieveintransizione.
.
I love finding connection at my table.
.
And I also love finding it here on Instagram. Being ‘out of the ordinary’ and moving many times over the last decade, has often left me feeling more isolated than I’ve wanted. Sharing my kitchen and table here has brought me so much beauty. Thank you for all the conversations.
.
One lovely connection, with Andrea over at @farmandhearth, has developed into an Ancestral Food podcast. I’m so excited! Not only do I get to chat about something I really love with someone who gets it, but thanks to technology, we get to share it with others and hopefully build more and more connection, community and love.
.
We’re launching on Tuesday. I’ll be posting then, but if you’re in, you can follow us at @ancestralkitchenpodcast

… Read More

Instagram

This ‘bread’ isn’t for eating…it’s for making a 5,000 year old drink! . I’ve decided to have a go at making ‘Bouza’ the ancient Egyptian fermented beer. I’m using Italian spelt grain (and that’s the only ingredient, other than water). . First, I soaked the grain. Half of it is being sprouted. I then processed up the other half to make these small loaves. They’ve been ovened for just 15 minutes – they’ve a crust, but the inside is still raw and as such holds the yeasts and bacteria which will ferment the rest of the spelt. . When the sprouts are ready, I’ll mix them, the water and some sourdough starter together, before breaking up this bread and mixing it in. . Exciting!! . I took a picture of the recipe, which is from #wildfermentation, I’ll pop it into my story in a bit.

March 26, 2021 by

This ‘bread’ isn’t for eating…it’s for making a 5,000 year old drink!
.
I’ve decided to have a go at making ‘Bouza’ the ancient Egyptian fermented beer. I’m using Italian spelt grain (and that’s the only ingredient, other than water).
.
First, I soaked the grain. Half of it is being sprouted. I then processed up the other half to make these small loaves. They’ve been ovened for just 15 minutes – they’ve a crust, but the inside is still raw and as such holds the yeasts and bacteria which will ferment the rest of the spelt.
.
When the sprouts are ready, I’ll mix them, the water and some sourdough starter together, before breaking up this bread and mixing it in.
.
Exciting!!
.
I took a picture of the recipe, which is from #wildfermentation, I’ll pop it into my story in a bit.

… Read More

Instagram

When I saw the jar of locally-collected rosehip powder I knew I had to get it. Up until this week, we’ve been sprinkling it on porridge. Then I saw the recipe by @rachellambertwildfoodforaging for rosehip crackers. . Rachel collects her own rosehip around the coast of Cornwall, where we used to live. It’s somehow comforting to know that rose hips are shared across many miles. . I altered her recipe, fermenting the oat and buckwheat dough overnight to make sourdough crackers. It took a lot of the sweetness out of the rosehip which gives the crackers a different flavour, I’m sure. Still, they were very good. . And when I realised we could make moons with the cutters, I took the opportunity get my lunar-inspired, feminine side on.

March 24, 2021 by

When I saw the jar of locally-collected rosehip powder I knew I had to get it. Up until this week, we’ve been sprinkling it on porridge. Then I saw the recipe by @rachellambertwildfoodforaging for rosehip crackers.
.
Rachel collects her own rosehip around the coast of Cornwall, where we used to live. It’s somehow comforting to know that rose hips are shared across many miles.
.
I altered her recipe, fermenting the oat and buckwheat dough overnight to make sourdough crackers. It took a lot of the sweetness out of the rosehip which gives the crackers a different flavour, I’m sure. Still, they were very good.
.
And when I realised we could make moons with the cutters, I took the opportunity get my lunar-inspired, feminine side on.

… Read More

Instagram

Spelt, chocolate barley malt, hazelnut and sorghum porridge sourdough coming out of the oven, cosseted by my much-loved Emile Henry ceramic loaf tin. . One more little tweak to make and then I’m ready to write this up – it’s a bread that’s gotta be eaten outside this little Italian apartment! . You can find all my recipes via the link in my linktr.ee.

March 23, 2021 by

Spelt, chocolate barley malt, hazelnut and sorghum porridge sourdough coming out of the oven, cosseted by my much-loved Emile Henry ceramic loaf tin.
.
One more little tweak to make and then I’m ready to write this up – it’s a bread that’s gotta be eaten outside this little Italian apartment!
.
You can find all my recipes via the link in my linktr.ee.

… Read More

Instagram

We have a constant supply of two types of fermented vegetables in our house. One is sauerkraut, the other garlic. Here’s the latest batch ready for its 6-week fermentation. . All three of us eat this every day. Garlic is *such* a medicine. . Practically, all it takes is creating a jar like this every 6 weeks: Buying 8/9 heads, peeling, chopping the big cloves in half, adding a brine (5g of salt per cup of water) and keeping the garlic under the liquid (hence the cabbage leaf you can see). That’s it. . It takes an hour. Our sauerkraut-making also happens once every 6 weeks. That takes about an hour too. Two hours every six weeks for ample daily fermented veg is a good deal in my book. . There’s an article on garlic in my linktr.ee and a ‘recipe’ for sauerkraut on the resources page of my website (also linked in linktr.ee).

March 22, 2021 by

We have a constant supply of two types of fermented vegetables in our house. One is sauerkraut, the other garlic. Here’s the latest batch ready for its 6-week fermentation.
.
All three of us eat this every day. Garlic is *such* a medicine.
.
Practically, all it takes is creating a jar like this every 6 weeks: Buying 8/9 heads, peeling, chopping the big cloves in half, adding a brine (5g of salt per cup of water) and keeping the garlic under the liquid (hence the cabbage leaf you can see). That’s it.
.
It takes an hour. Our sauerkraut-making also happens once every 6 weeks. That takes about an hour too. Two hours every six weeks for ample daily fermented veg is a good deal in my book.
.
There’s an article on garlic in my linktr.ee and a ‘recipe’ for sauerkraut on the resources page of my website (also linked in linktr.ee).

… Read More