HeyJaredAncestral Kitchen
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.
- Indexed episodes, last 90 days
- 5
- Latest publication
- Aug 31, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 6, 2026
Latest episodes
#138 - Fermenting Vegetables - Your Questions Answered (with Holly Howe of Make Sauerkraut) (opens the original)
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Fermenting vegetables is a topic we all have questions on, whether we’re just starting with fermentation or we’ve been doing it for years. Today I welcome Holly Howe of makesauerkraut.com and we answer your real-life fermenting veg questions. Holly is amazing. I personally learned so much from the hour and a half I spent with her, and I know that wherever you are in your fermentation practise, you will too. Supporters can also access an after show - I persuaded Holly to stay on a bit longer and
#137 - Your Questions: Handling Social Food Obligations, Children and Ancestral Foods, and more (opens the original)
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Every month we ask our supporters to send us their questions so we can tackle them on a special podcast called kitchen table chats, which is shared exclusively with our supporters as a special bonus and a thank you for keeping the podcast on the air for all our beloved listeners around the world. In these episodes we are much more informal and perhaps a bit more forward than we are in the main feed. In the summer, it has become our tradition to take one or two of these episodes and post them to
Encore: What Fermented Drinks Can I Make? (opens the original)
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Today we’re bringing you an episode of the podcast that originally went out in 2023. It’s one of our favourites, all about fermented drinks. In it, we cover over 20 different fermented drinks, including: SCOBY ferments whey ferments grain ferments wild ferments And we talk to you about how you can incorporate these super health-giving, delicious foods into your life. So if you’ve ever asked the question, “What fermented drinks can I make?” or “What other fermented drinks can I make?” This episod
#136 - Ancestral Habits and Lifestyle Outside of the Kitchen: what we do and why it matters (opens the original)
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If we understand the importance of eating nose to tail, preparing bone broth and fermenting our grains, we understand that these ancestral principles for preparing food help our body to benefit more from the food we are eating and to avoid some of the damaging effects of industrial foods. But are there other areas in our life where industrialized habits, behaviors and products are damaging our bodies and lives and are there ancestral, traditional ways of living we can look back at and try to imi
#135 - 800 Egg Recipes! Interview with Too Many Eggs author Mimi Smith-Dvorak (opens the original)
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Eggs seem the simplest of foods, right? Why would someone write a book with over 800 egg recipes? We both have this book: "Too Many Eggs", and it has blown our minds with its plethora of recipes, practical tips and fascinating history. So we were very excited to talk to its author, Mimi Smith Dvorak. In this episode, she shares with us the story of this book. We talk about the crazy lengths she went to when researching and some of our favourite recipes in it. We also talk about the practicalitie
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