About this episode
I don’t use butter that often – but sometimes I’m really in a buttery mood and I’ll fry my pancake in ghee. – Alison For several decades, fats were vilified as the source of many health problems and were avoided by many, including Alison - she avoided all fats, completely, for ten years. The distinction that was lost in this macro witch-hunt was WHICH fats were a problem for our health - because some of them very much ARE a problem, while others are necessary for optimal health. However, the problem fats are the ones being promoted, marketed and sold to people in mass quantities today, and nourishing ancestral fats are being cast aside. Alison and Andrea discuss which fats are optimal for our ancestral kitchens, a little bit about the ones to avoid, and share some of the shocking story on the origin of Crisco. For more details on the origin of Crisco, images from the 1912 marketing book and a collection of vintage lard recipes, check out our Patreon offerings. "We buy pig back fat from Flavio, my farmer, and then we render it ourselves once every six weeks." - Alison * * * * * * * * * * * * * * * * * * * * * * * * * * 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! * * * * * * * * * * * * * * * * * * * * * * * * * * Patrons - be sure to check Kitchen Table Chats and the Treasure Trove for additional audio recordings + downloadable goodies for this episode! The Run Down: 4:18 What did you eat today? 7:28 Today’s episode 9:18 The fats we love in our kitchens 11:31 Why we use these fats 14:48 The fats we don’t use 18:03 Patreon bonus mentioned here! 22:44 Another Patreon bonus mentioned! 31:28 Rule of thumb for identifying the good ancestrally-used fats 33:18 Let’s talk about Lard! 40:53 Olive oil 48:18 Butter 56:03 Smoke points of fats and oils 58:38 Kids and fats, fertility and fats * * * * * * * * * * * * * * * * * * * * * * * * * * 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 * * * * * * * * * * * * * * * * * * * * * * * * * * "They spent more money on the Crisco marketing campaign than any campaign had ever spent up until that point." Resources : Whole Chicken: Episode 30 Weight Loss: Episode 31 Beeswax & Coconut Oil Candle Recipe (Andrea’s Instagram) Nourishing Traditions, Sally Fallon Morell Nourishing Fats, Sally Fallon Morell A Calendar of Recipes by Procter & Gamble Co Spry Vegetable Shortening Flavio’s Instagram Alison’s pane con ciccioli (lard crackling bread) on Instagram Pane con ciccioli recipe Soft lard crackling biscuits Chewing the Fat, Karima Moyer-Nocchi Larkrise to Candleford, Flora Thompson Elly’s Everyday Soap Making Channel Aran making Injera: Patrons, check the Kitchen Table Chats Patreon feed for the audio (podcast) and video recording (in the podcast notes) How to Heal Your Metabolism by Kate Deering Grapeseed Oil: Oxidative Stability under heat Azure Standard Alison: "What do you do with your lard?" Andrea: "What don't you do with your lard?" 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