Whether you’ve tried spelt or not, this episode will give you everything you need to know to get the most from this grain in your own kitchen. And we’ll celebrate the podcast’s second ecookbook, Sourdough Spelt Every Day, that distils so much of my baking experience into a guide that’ll get you rustling up all manner of spelt goodies to enjoy!

Get your copy of Sourdough Spelt Every Day here!

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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

Thanks for your support! Today we cover the three questions below plus talk about coming off Instagram.

Kelsey’s question:

During busy seasons, pregnancy sickness, newborns, moving properties, busy work schedule, etc, what tips do you have for still cooking ancestral food?

Megan’s question:

It’s possible this has been covered somewhere and I’ve not seen it yet, but I’d love to hear a breakdown about types of “natural sugars”. For example rapadura versus sucanat .. are these the same thing or two different things? When you search online you can find conflicting info. I’m interested in this in general, but especially through the lenses of making water kefir.

Nick’s question:

Any tips/tricks/hacks for pig butchering time, especially more than one at a time? I’ve relistened to the original episode with Naomi a couple times now to glean information from the Slovak butchering tradition (which is also the episode that got me hooked to the podcast!) and know little bits from how my family used to do it but would be interested in any advice!

Resources:

Meredith Leigh’s The Ethical Meat Handbook in our US bookshop

Peter Grieg worked for his father’s farm and shop business and saw the factory farm model brought from the US to the UK, by his father, post-WWII; and he watched it evolve into the beast it has become today. He never felt right raising animals under the oppressive, unhealthy conditions that the factory farm requires, and his development of Pipers Farm and the multi-farm network it involves today has been a many-decades long de-evolution, back to the older traditional methods of animal husbandry, community network, and local butchery.

Abby is the co-author of Pipers Farm Sustainable Meat Cookbook: Recipes and Wisdom for Considered Carnivores. She is the one we talk to here in this episode. Abby’s thoughts are profound and distinct and she shares them here in vibrant clarity with the background and the farm experience to match. How is meat to be ethically handled, how does waste factor into all of this, why are consumers so key to sustainable farms, and even what are some details we can use in the kitchen to improve our meat preparation!

Patrons of the pod will find a selection of recipes from the cookbook in their Treasure Trove ready to download today, and we will talk about a few more in the episode here. Patrons can also check their private podcast feed to enjoy a short bonus aftershow with Abby where we went just a little deeper and more informally into some of what we covered on the show. So much about our food system can be depressing and dismal, Abby will leave us inspired by the beauty that is possible and the strength of choice that each one of us has.

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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

Resources:

Get your own copy of the book in the podcast bookshop:

In the US here

In the UK here

Pipers Farm on the web

Pipers Farm on Instagram

Today we’ll focus on the oat, and fermenting oats. Finally Andrea let me out of my cage to talk about some of the research I’ve been doing into this wonderful grain over the last year. Listen in and I’m sure you’ll hear things that you did not know about oats.

We’ll talk about five reasons why you’d want to ferment your oats. We’ll give you a brief history of the grain and some traditional examples of oat fermentation. We’ll talk about the sad way that most oats are eaten these days, and then we’ll get practical, and give you details of how to ferment your oats and, as you’ll hear Andrea say early on, stay to the end for some potentially controversial information which has come from my latest research into oats and phytic acid. It’s probably not what you’re expecting to hear, it’s certainly wasn’t what what I was expecting to find out, and it’s changed how I eat my oats.

This episode is literally jam-packed with information. You might need to listen to the science-y bits towards the end a couple of times to get them under your belt, but I hope it will inform, inspire and get you super-clear on this wonderful golden grain, and how you can bring it to life with fermentation in your own kitchen.

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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

What we cover:

• 5 reasons to ferment your oats
• a brief history of oats
• some traditional examples of oat fermentation
• how most oats are eaten these days
• why didn’t the Scottish ferment their oats?
• details of how to ferment oats
• Alison’s latest research into phytic acid and oats

Resources:

Alison’s Zoom-recorded course Fermenting Oats (get it with 10% off using this link)

Alison’s course Sowans, The Scottish Oat Ferment

The blog post explaning Alison’s thoughts on why the Scottish didn’t ferment their oats

Sign up for Alison’s newsletter for the latest on her planned oat book project!

The post Andrea asked Alison to share about the making of Lancashire oatcakes

Thank you for your support! Here’s what we cover in the podcast:

• Citrus fruit and kiwis
• Steak and kidney pie
• Long-matured oat cookies
• Patron question from Nicole: Vegetables: how we include them in our life and diet
• Patron question from Lily: Kefir v. Yogurt, what is the difference?
• Alison reads about hay harvest traditions from Domestic Life in Wales and it leads to a conversation on loss of tradition and community and how we can change that.

Alison has had building work going on in the flat above her since June. Rob has done amazing things with microphones and technology but the audio is not perfect. Keeping everything crossed that the workmen finish soon!

Resources:

https://culturesforhealth.com/blogs/learn/milk-kefir

https://culturesforhealth.com/blogs/learn/free-ebooks

But what we didn’t know, is that manufactured protein, fake food or precision fermentation, however you want to term it, literally will not work.

Listen in to this episode to understand exactly why manufactured food is not an option for our world going forward and what our only alternative is. This episode will leave you staggered by the statistics around manufactured food, informed as to why it is not a feasible solution to our world’s problems and with so much more confidence in the belief that real food, real farms, and real people are what we need to find our way out of our current crisis.

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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

Resources:

Purchasing books through our virtual ‘local’ bookstore supports your local bookstore and the podcast!

• Saying No to a Farm Free Future the book in our US bookstore: https://bookshop.org/a/86014/9781915294166 in our UK bookstore: https://uk.bookshop.org/a/10911/9781915294166
• Small Farm Future the book in our US bookstore: https://bookshop.org/a/86014/9781603589024 in our UK bookstore: https://uk.bookshop.org/a/10911/9781603589024
• Dave Goulson’s Silent Earth book in our US bookstore: https://bookshop.org/a/86014/9780063088214 in our UK bookstore: https://uk.bookshop.org/a/10911/9781529114423
• Find Chris online at: https://chrissmaje.com https://twitter.com/csmaje

In this episode Robyn who is the creator over at Cheese From Scratch on Instagram is here to teach us about creating your own cheese starter on the counter at home, and producing naturally fermented cheese in your own kitchen.

We also recorded an aftershow episode where we covered some more advanced aspects of cheesemaking, as well as information on raising cows, choosing cows, milking cows, and just cow things in general. You can join as a Patron today to hear this and, as of this recording, about 80 other bonus episodes and aftershows for supporters of the podcast.

This was a really fun early morning recording with Robyn. We are both in rural areas and our internet went out multiple times during this recording, so hopefully we’ve patched up all those holes, but if you hear any funny silences or we talk over each other asking “are you there?” you can excuse those audio bloopers, and enjoy all this amazing content that Robyn has to offer.

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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

Resources:

Robyn’s Website and link to Milkmaid Society

The Christmas Cheeseboard eBook

Robyn on Instagram

Welcome to the new patrons since the last recording:

• Elizabeth annual
• Heather Leo
• Parsonage Farmer
• Nicole
• Melissa
• Emily Marie Murdoch

What we cover:

• Andrea’s chickens eating their own eggs
• Using chicken eggs as calcium supplement
• The forthcoming spelt sourdough cookbook
• Different types of cocoa
• Andrea’s chicken butchering
• Smaltz
• Growing your own grains
• Alison’s purchase of a grain mill

Resources:

Small-Scale Grain Raising by Gene Logsdon

The Mockmill that Alison bought

And we get that, the mainstream, shop-bought side of ancestral eating can sometimes be eye-wateringly expensive. Notwithstanding that we’ve both been eating this way on a very tight budget for over a decade each. We’re going to show you that it is possible!

In this second part, we’ll complete our list of 50 ways to save money on an ancestral diet. If you haven’t listened to part one yet go back and check out that episode before diving in here.

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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

Resources:

Part 2 of our list of 50 Ways to Save Money in an Ancestral Kitchen

All 50 Ways to Save Money in an Ancestral Kitchen (complete list)

Grain Grinder article

Alison’s 10 Tips for Creating & Maintaining a Sourdough Starter course (it’s free)

“I want to shop from small farms around me, how can I make this happen with a limited budget?”

“Food costs are rising dramatically where I live and the budget that once worked for us isn’t cutting it anymore, help!”

In a post-industrial world where globally imported subsidized factory food is perceived as the cheaper or only option for a budget, these are questions most of us have had at some point. In this episode Alison and I want to make the case that not only are there ways to eat an ancestral diet and save money, but you can actually save money BY eating an ancestral diet. We’ll bring you very practical ways we negotiated with our wallets and our conscience, while still remaining inside the confines of a sometimes very limited budget – Alison living in town in Italy, and Andrea in the United States on a small farm in one of the most expensive states of the union, Washington State.

Download part 1 of our list of 50 Ways to Save Money in an Ancestral Kitchen here (when we get to part 2 we’ll give you a download for all the 50 Ways).

Here’s to saving money, living better, and eating wisely.

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The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

Resources:

Part 1 of our list of 50 Ways to Save Money in an Ancestral Kitchen

Rebecca’s Azure Hauls

Charlotte Smith’s Podcast, Profitable Mindset