Ancestral Kitchen Alison Kay & Andrea Huehnerhoff

What about cooking and eating ancestrally when you're in times of turmoil, or busy chaotic times - like having a new baby, or when people are sick, or when you're moving across countries!
In this episode Alison and I are going to talk about all of these things because we are going through all of them. We will share some of our strategies and plans for using up food stores before a move, or preparing food in advance when there's a baby coming, and how we're going to keep our systems running despite all of the disruptions going on in normal life.
Thank you to those of you who sent in the questions that inspired this episode - it's a really good one, and I think you will find it very useful.
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
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.
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 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!
* * * * * * * * * * * * * * * * * * * * * * * * * *

What we cover:
Sharing about the Spelt CookbookWhat's happening in Discord these days? Fermentation failures and successes, book recommendations, our daily mealsAlison is in the final weeks of preparation for a major cross-country move.Using up food stores: planning meals around...

Welcome to June! It's a wild month for both Alison and Andrea - Andrea is having a baby, and Alison is moving back from Italy to the UK! To celebrate all the big changes and upheaval in our lives we wanted to have something special for all our listeners.
We are offering a 16% discount - that is the maximum Patreon would allow us to give - on our annual Patreon supporter memberships. Sign up to be part of the community for a year - you'll make one payment and get all of the benefits for 12 months.
This sale runs only for June and all of June. It's a crazy month so we wanted to have a crazy sale! You can read all of the details and sign up by going to patreon.com/ancestralkitchenpodcast

Liver: do you love it or hate it?
Which ever side of the fence you're on, we're betting you know that liver is a true superfood; one of the most nutrient dense foods we can include in our diet.
But for many it's also a 'problem' food – we know because both of us regularly get questions on including liver in an ancestral diet.
This episode is for liver lovers and liver haters! We talk about why liver is so important, how often to eat liver, where to start with sourcing, preparing and cooking liver, what types of liver we eat and how we eat it, how to eat liver without realising you're eating liver, how to get children to eat liver, what to do if you just can't eat liver and we share our favourite and our patrons favourite liver recipes.
We just couldn't stop talking about liver and if you're our patron of the podcast, you will find an after show in your private feed where we share even more about liver including eating it raw.
* * * * * * * * * * * * * * * * * * * * * * * * * *
One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.
* * * * * * * * * * * * * * * * * * * * * * * * * *
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.
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 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!
* * * * * * * * * * * * * * * * * * * * * * * * * *

What we cover:
Why liver is so prized in traditional...

Rebecca is a good friend and a good influence. She is the creator behind A Humble Place, with a website and an Instagram both by that name, where I first found her when I was looking for Charlotte Mason art studies, and I got many of her beautiful sets. In this episode, though, she is teaching me about her meal planning strategies. I am now using her method and it is revolutionizing everything that I am doing. I am so grateful to Rebecca for joining me today to discuss this because I am not by nature a meal planner. With a very busy summer coming up, I need to have some good frameworks in place to rely on for meal planning, having others being able to participate in the food preparation, being able to know what is coming down the pipeline; and it was really interesting to me how her meal planning works with an ancestral and seasonal food lifestyle, which is the way she and her family eat. So many meal planning ideas and options out there assume you're going to be going to the grocery store every couple of days and buying lots of convenience or unseasonal foods, which just doesn't suit the way a lot of us are eating. Thank you Rebecca for opening up a whole new world to me! I am so excited to share this episode with you today; enjoy!
* * * * * * * * * * * * * * * * * * * * * * * * * *
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
* * * * * * * * * * * * * * * * * * * * * * * * * *
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.
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 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...

I know milling my own flour is better and I want to do it, but where do I start?
Home milling can be such a joy and we’re here in this episode to guide you through all the hows.
We’ll talk the multiple benefits of milling at home and fill any gaps in knowledge you might have. We’ll explain how you can grind a grain, what mills are available for your kitchen and the benefits of each one, then I’ll share how I mill at home, the organisation around it and what I make. And stay till the end as we’ll also squeeze in a chat about how home-milled flour is different to shop bought and how you can best work with this amazing food stuff in your own kitchen.
* * * * * * * * * * * * * * * * * * * * * * * * * *
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
* * * * * * * * * * * * * * * * * * * * * * * * * *
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.
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 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!
* * * * * * * * * * * * * * * * * * * * * * * * * *

What we cover:
Four reasons to mill your own flour - health, flavour, economy & connectionWhy home-milled flour is healthierHow home-milled flour is more economicalWhy prehistoric women had bigger arm muscles than modern Olympic rowers!How to use fresh grains for bread when you don't have a...

Do you cook with millet? I do and I love this ancient grain for the fact that it is super sustainable, very economical and, being gluten and lectin free, really easy to digest.
In this episode we dive in to the ancestral grain millet. We will talk about what it is, why you'd want to include it in your diet, how to cook it and I then I will go on to share in detail my seven favourite ways to use millet - we regularly consume millet all of these ways in our home.
By the end of this episode you will be armed with everything you need to know to start cooking, eating and loving this wonderful grain in your own kitchen.
* * * * * * * * * * * * * * * * * * * * * * * * * *
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
* * * * * * * * * * * * * * * * * * * * * * * * * *
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.
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 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!
* * * * * * * * * * * * * * * * * * * * * * * * * *

* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
Open the Apple Podcast appFind Ancestral Kitchen Podcast in your libraryScroll 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
p...