How many episodes does Ancestral Kitchen have?

Ancestral Kitchen has 139 episodes.

What topics does Ancestral Kitchen cover?

Ancestral Kitchen covers topics including: arts, food, education, health, fitness.

Ancestral Kitchen

Alison Kay & Andrea Huehnerhoff

EN139 episodes

artsfoodeducationhealthfitness

The Ancestral Kitchen is a twice-monthly podcast hosted by Alison, a European town-dweller and Andrea, living on a family farm in northwest Washington state. Pull up a chair at the table and join us as we talk about eating, cooking and living with ancient ancestral food wisdom in a modern-world kitchen.Find us here: http://ancestralkitchenpodcast.comPodcast theme and audio production by Robert Michael Kay, find him at www.robertmichaelkay.com

Episodes (139)

June Special Announcement!

Ancestral Kitchen

May 31, 20240:51pending

#84 - How to Get More (& Tastier!) Liver into Your Diet

Ancestral Kitchen

May 20, 20241:26:54pending

#83 - Meal Planning and Ancestral Food Rhythms with Rebecca Zipp

Ancestral Kitchen

May 6, 20241:11:43pending

Ancestral Kitchen

Episodes (139)

June Special Announcement!

#84 - How to Get More (& Tastier!) Liver into Your Diet

#83 - Meal Planning and Ancestral Food Rhythms with Rebecca Zipp

#82 - Home-Milling Flour for the Best Bread!

#81 - Millet: How to Use this Sustainable, Gluten & Lectin-Free Grain

#80 - Feeding Babies & Children Nutrient-Dense Food with Christine Muldoon

#79 - Butchering Poultry

#78 - Broth: Your Questions Answered

#77 - Veganism, Conscious Slaughter, Safe Meat Fermentation & Nitrates with Mere...

#76 - Essential Oils in an Ancestral Kitchen

#75 - Sandor Katz: Wild Yeast, Small Food & The War On Bacteria

#74 - 14 Tips for Changing Your Food Habits

#73 - Slow Christmas

#72 - All About Spelt Sourdough

#71 - How We Cook Shapes the World We Live In with Abby Allen from Pipers Farm

#70 - Fermenting Oats

#69 - Fake Food v. Small Farms

#68 - Naturally Fermented Dairy in the Home with Robyn Jackson

#67 - 50 Ways to Save Money on an Ancestral Diet - Part 2

#66 - 50 Ways to Save Money on an Ancestral Diet - Part 1

#65 - Our Birthing Stories

#64 - Better Broths & Healing Tonics

#63 - Everyday Luxuries

#62 - Building Your Pantry with Canning: Hospitality, Budgeting, Safety and More...

#61 - Being 'Part of the Herd' on a Small Scale Organic Dairy Farm

#60 - What Fermented Drinks Can I Make?

Bonus: So Much More Than Scottish Porridge...The Culinary History of British Oat...

#59 - Alison & Rob's Personal Experience with GAPS

#58 - Ancestral Cooking for Schools & Retreats with Hilary Boynton

#57 - Celebrating the Ancestral Food of Wales

#56 - Preparing Nutrient-Dense Meals From Scratch Every Day

#55 - Anita from Weston A Price Recipes

#54 - What Have We Done To Beer?! (& What Can We Do About It?)

#53 - Raw Milk: Our Ancestral Heritage

#52 - Homesteading the Final Frontier

#51 - Your Sourdough Questions Answered

#50 - 20 Small Steps to an Ancestral Kitchen

#49 - Traditional Slovakian Food

#48 - Talking Fermentation With Kirsten Shockey

#47 - The Christmas Survival Guide

#46 - How To Feed The World Sustainably With Sir Patrick Holden

#45 - Fermenting Trash in the Kitchen

#44 - How To Run A 'Made From Scratch' Homestead With Melissa K Norris

#43 Fertility - It's More Than Just Pregnancy!

#42 - How To Get (& Grind) The Best Flour For Bread

#41 - Rye Sourdough Bread: Mastering the Basics

#40 - 26,000 Nutrient-Dense Meals with Lunch Leader Hilary Boynton

Sustainable Kitchen BONUS: Interview with Lindsay Miles

#39 - The Sustainable Kitchen: Practical Advice

#38 - Fat Rendering, Traditional Food Gems & Eggs, Eggs, Eggs!