About this episode
You asked for it, and we did it. We finally did it! Alison and I have written our first Ancestral Kitchen Podcast cookbook, called Meals at the Ancestral Hearth. It's available now at https://ancestralkitchenpodcast.com/shop/books/meals-at-the-ancestral-hearth/ . This is an eCookbook you can download and start reading immediately, and you'll receive the link to two versions - one is formatted for printing and keeping in your kitchen because that’s how I read my recipes, the other for reading on your eReader or mobile device, because that’s how Alison reads her recipes. You know we aren’t going to give you a prescriptive list of recipes that assumes you have access to a supermarket stuffed with globally imported processed foods, so what is in this book, and how did we come up with these meals? That is what this episode is about. The desire for creativity and the need for adaptability with seasonal fluctuations, time constraints, dietary restrictions and food availability. The recipes in this book are dishes that build the foundation of our daily kitchen rhythms. These foods make up meals our families eat on a weekly and daily basis, and of course, the foods follow ancestral principles for preparation. We included Alison’s spicy lentils and cast-iron ground meat, my turkey noodle soup and sourdough pasta, and of course - the infamous lacto-fermented ice cream. We also wrote a number of articles that can only be found exclusively in this book - including Alison’s thorough and detailed water kefir FAQ, my fresh egg preserving tips, the contents of our pantries, and so much more! In this episode, we will share about working around restrictions, catastrophic failure, and going off script with your cooking. Visit https://ancestralkitchenpodcast.com/shop/books/meals-at-the-ancestral-hearth/ to check out the book and look at the table of contents. Thank you for listening and supporting the podcast! * * * * * * * * * * * * * * * * * * * * * * * * * * 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: Meals at the Ancestral Hearth Spelt Sourdough Every Day 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! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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: Meals at the Ancestral Hearth Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share. Thank you for listening - we'd love to connect more: The podcast has a website here! Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen The podcast is on Instagram at Ancestral Kitchen Podcast The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay