Parhaat Andrea Huehnerhoff Podcastit (2024)

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#94 - 7 Ancestral Swaps That Will Save You Money 1:19:16

12d ago1:19:16

1:19:16

This is such a great episode covering Seven Ancestral Swap That Will Save You Money. We are assuming you are already well on the way to eating ancestral diet, so these are not swapping ancestral foods for conventional foods; these are swaps within the ancestral food paradigm that Alison and I have utilized to save money - within saving money. Every…

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#93 - How to Make Confit, Rilettes and Terrines 51:58

26d ago51:58

51:58

Today we got to sit down again with Meredith Leigh, a butcher and author of The Ethical Meat Handbook, and ask her a lot of questions about Confit, Rilette and Terrines. Meredith has a course on these three items - including headcheese, by the way - a course which Alison and I both took, and made use of in our own kitchens, and we loved the tasty r…

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#92 - Introduction to Ancestral Superfoods (and much more!) with Ben Greenfield 1:03:34

1M ago1:03:34

1:03:34

There are so many supplements out there that, if we believe the advertising, we should be taking. It's confusing and even when we have the funds to dip our toes in, it's challenging to know where to start. Today's guest, Ben Greenfield, knows a lot about supplements and ancestral living in general. My family has been learning from his work for over…

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#91 - 7 Meals in 1 Day! 56:32

2M ago56:32

56:32

The question we receive the most is how do you do it? How do you cook 3 meals a day, 365 days a year for your families? We thought it was about time we tackled this head on, and do it in a practical way. So in this episode you will hear two real-life examples of how we took one cooking session and let it guide the food we served and ate for a whole…

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#90 - Cold Extract Honey with Prenten at Beehive State Honey 1:19:31

2M ago1:19:31

1:19:31

What does "raw honey" really mean? How do you know if your honey is truly raw - is just the label enough? Are there different benefits to truly raw honey vs heated honey - even low heat temperature honey? And - how do you use truly raw honey? Does it ever go bad? How is it produced? Alison and I had so many questions all about honey and in this epi…

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#89 - 'Snotty' Ferments, Ale Recipe & Convincing Those Who Won't Listen (a Peek into a Patron Exclusive Podcast) 1:31:16

3M ago1:31:16

1:31:16

Every month, we record not only the episodes you listen to here on Ancestral Kitchen but also a special show for supporters of the podcast - that is, our patrons. The episode you’re about to hear is one of these patron-exclusive shows from earlier in the year. In it you’ll get a taste of the sort of things we cover - we regularly talk about what’s …

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Encore: The 5 Cheapest (& Yet the Most Expensive) Foods 1:28:35

3M ago1:28:35

1:28:35

Many of the questions Alison and I receive on a constant basis relate to topics that we covered in early foundational episodes of the podcast, so we decided to bring a few of those archive episodes to the front and highlight them for new listeners to enjoy. This episode is one of our very earliest - it's only our fourth episode on the podcast; and …

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#88 - Growing, Storing and Using Garlic: A Patron Special Episode 1:17:15

4M ago1:17:15

1:17:15

Megan is a podcast listener, turned podcast patron, turned podcast admin! She is now working for the Ancestral Kitchen Podcast and it has been so wonderful having her helping Alison and I out. This is a very special episode that we recorded just for patrons of the podcast, and it went up on a private podcast feed where we have over 80+ episodes tha…

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#87 - Taking Your Health in Your Own Hands 1:19:28

4M ago1:19:28

1:19:28

So many of us come to ancestral foods because of our own or our family’s health. We’ve tried what the mainstream medical model has to offer and we’re done with it. We want to look for and work with alternatives. And that journey can be a lonely and fraught one. The world doesn’t provide much support for taking this road less travelled and yet, when…

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#86 - Let's Capture & Preserve Your Ancestral Stories 1:23:21

5M ago1:23:21

1:23:21

In this podcast we celebrate and share ancestral food…the things that our great grandmothers, and their great grandmothers used to do. The wisdom we can gather listening to and reading the stories of their work has the power to change our modern day food world. In this episode Andrea and I will put out a call for you to send us your own ancestral s…

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#85 - Ancestral Cooking When You're Busy, Sick, Pregnant or Moving 1:15:10

5M ago1:15:10

1:15:10

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 …

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June Special Announcement! 0:51

5M ago0:51

0:51

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 an…

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#84 - How to Get More (& Tastier!) Liver into Your Diet 1:26:54

6M ago1:26:54

1:26:54

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 li…

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#83 - Meal Planning and Ancestral Food Rhythms with Rebecca Zipp 1:11:43

6M ago1:11:43

1:11:43

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 h…

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#82 - Home-Milling Flour for the Best Bread! 1:10:20

6M ago1:10:20

1:10:20

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 you…

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#81 - Millet: How to Use this Sustainable, Gluten & Lectin-Free Grain 1:06:05

7M ago1:06:05

1:06:05

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…

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#80 - Feeding Babies & Children Nutrient-Dense Food with Christine Muldoon 1:22:08

7M ago1:22:08

1:22:08

Feeding babies and children a nutrient-dense ancestral diet is something that many moms have questions about. Whether the questions are "how do I start my child off on the right foot" or "I have older kids and we are just coming to this ancestral diet now - help, how do I transition them to this good food!" - these are things that we think about. H…

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#79 - Butchering Poultry 1:20:16

8M ago1:20:16

1:20:16

We get a lot of questions about butchering chickens over here on the podcast, and those questions range from “I have a backyard flock and I would like to be able to cull a few hens and some roosters every year,” all the way up to, “We are planning to raise enough meat birds for ourselves and our neighbors and we need to know what tools we need to g…

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#78 - Broth: Your Questions Answered 1:21:57

8M ago1:21:57

1:21:57

We asked for your questions on bone broth. And man, did you send them in! Today's episode is dedicated to answering all the questions we received about the wonder that is bone broth. We will cover sourcing your bones, what types of bones to use, cooking broth – including equipment, timings, add-ins, how to make your broth thicker, thinner, stronger…

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#77 - Veganism, Conscious Slaughter, Safe Meat Fermentation & Nitrates with Meredith Leigh 1:05:21

9M ago1:05:21

1:05:21

Meredith Leigh is an ex-vegan now butcher, a butchery teacher, an author, a kitchen experimenter extraordinaire and meat fermenter, co-founder of The Fermentation School and a mum. She has so much to share and this is an intimate and engaging conversation. We cover some really important questions including conscious animal slaughter, Meredith's tra…

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#76 - Essential Oils in an Ancestral Kitchen 1:12:06

9M ago1:12:06

1:12:06

The world of essential oils is an ancient and ancestral one. From the Mesopotamian valley where the Sumerians, Akkadians and ancient Hebrew tribes were distilling, trading and using oils to the apothecaries and wisdom of the ancient Chinese; from the dusty tombs of Egyptian Pharaohs like Tutankhamun to the Silk Road and spice merchants guiding came…

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#75 - Sandor Katz: Wild Yeast, Small Food & The War On Bacteria 51:03

10M ago51:03

51:03

If you asked both Andrea and I who's inspired us the most we'd both put our guest today, Sandor Katz, right up there in our top couple of names. We've read his books, underlining phrase after phrase, we've taken his advice; we've made his ferments, so many of his ferments. He's inspired, educated, and hand-held us both through our food fermentation…

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#74 - 14 Tips for Changing Your Food Habits 1:06:25

10M ago1:06:25

1:06:25

All of us have tried to change our food habits at some stage, most of us multiple times. Maybe, as you’re listening to this, you want to. It sounds simple - I’ll just stop eating this and start eating that. But it’s never that easy, is it?! Today, we’ll take a deep dive into food habits and offer you 14 Tips for Changing yours. * * * * * * * * * * …

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#73 - Slow Christmas 1:12:48

11M ago1:12:48

1:12:48

In this episode we will share what a Slow Christmas is and why we choose to celebrate our holidays this way. We'll talk about some specific traditions for meals, gifts and more - both from our homes and from the homes of our community of patrons. If you're a patron of the podcast, check your email for a link to our 2023 Christmas gift to you! * * *…

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#72 - All About Spelt Sourdough 1:09:30

11M ago1:09:30

1:09:30

Spelt is a wonderful, economical alternative to wheat. I've been baking with it for a decade now and I love its deep, nutty flavour, its flexibility and its digestibility - many people who don't get on with wheat can enjoy spelt, especially if it's in a sourdough loaf. Whether you've tried spelt or not, this episode will give you everything you nee…

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#71 - How We Cook Shapes the World We Live In with Abby Allen from Pipers Farm 1:25:16

12M ago1:25:16

1:25:16

Piper’s Farm was founded in 1989 by Peter Grieg and his wife, Henri. It’s just north of Exeter in Devon, Britain, and today it is run by their son Will and his partner, Abby, in a multi-generational partnership and succession achievement. Peter Grieg worked for his father’s farm and shop business and saw the factory farm model brought from the US t…

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#70 - Fermenting Oats 1:04:53

12M ago1:04:53

1:04:53

Oats are one of my ultimate comfort foods. Golden, creamy, filling, tasty - what is there not to love? It's been that way for me for a long time. Long before I realised that huge swathes of my English, Scottish, Welsh and Irish ancestors subsisted on oats, sometimes eating them three times a day for many generations. Today we'll focus on the oat, a…

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#69 - Fake Food v. Small Farms 1:14:15

1y ago1:14:15

1:14:15

Before we read the books that our guest today, Chris Smaje, wrote, we knew we didn't want a world where fake food, food manufactured in factories was what we ate as a society. We didn’t believe that protein made in stainless steel vats could give our minds, bodies, souls and communities what they need to survive and thrive. But what we didn't know,…

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#68 - Naturally Fermented Dairy in the Home with Robyn Jackson 1:07:25

1y ago1:07:25

1:07:25

If you’re bringing raw milk into your home, whether it is through a herd share, shopping from a local raw dairy or co-op, or you have a cow on the back pasture, it is inevitable that we start wanting to value-add that milk; both adding nutritional value to it by culturing it in our homes, and adding monetary value by making raw milk into what would…

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#67 - 50 Ways to Save Money on an Ancestral Diet - Part 2 1:18:45

1y ago1:18:45

1:18:45

"I just can't afford to eat ancestrally" is something that we hear all the time. And we get that, the mainstream, shop-bought side of ancestral eating can sometimes be eye-wateringly expensive. Notwithstanding that we've both been eating this way on a very tight budget for over a decade each. We’re going to show you that it is possible! In this sec…

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#66 - 50 Ways to Save Money on an Ancestral Diet - Part 1 1:15:06

1y ago1:15:06

1:15:06

"I would love to eat an ancestral diet but I can’t afford it, what can I do?" "I want to shop from small farms around me, how can I make this happen with a limited budget?" "Food costs are rising dramatically where I live and the budget that once worked for us isn’t cutting it anymore, help!" In a post-industrial world where globally imported subsi…

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#65 - Our Birthing Stories 1:40:32

1y ago1:40:32

1:40:32

Just like the Ancestral Diet is so different from the standard American diet, so the ways our ancestors birthed bears very little relation to how modern industrialised communities bring the next generation into the world. In this intimate episode, originally recorded for patrons of the podcast, Andrea and I share our birthing stories. We've got fou…

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#64 - Better Broths & Healing Tonics 1:08:21

1y ago1:08:21

1:08:21

Better Broths and Healing Tonics is a book that blew us away when we found it earlier this year. It is so thorough, so accessible and so creative – sharing many ways to make broths, and make them easy, plus incredible healing recipes for broth tonics, infusions, blends and meals. In this episode, Andrea interviews half of the pair that created the …

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#63 - Everyday Luxuries 1:14:58

1+ y ago1:14:58

1:14:58

Every once in a while Rob comes out from behind the tangle of wires and sits down on the other side of the podcast microphone and records an epic episode with Alison. This is one of those episodes. It is awesome and their dry British humor is the best. What is luxury? Can you have luxuries? Can you live a luxurious life? Are luxuries part of our ev…

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#62 - Building Your Pantry with Canning: Hospitality, Budgeting, Safety and More with Angi Schneider 1:36:51

1+ y ago1:36:51

1:36:51

Putting food into jars: is it really hard? Is it complicated? Am I going to make my family sick? Does it taste better, am I going to save money, or both? What is the point? All this and a lot more is covered in this episode. Andrea talks with Angi Schneider, a patron of the podcast and the author of The Ultimate Guide to Preserving Vegetables, and …

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#61 - Being 'Part of the Herd' on a Small Scale Organic Dairy Farm 1:03:38

1+ y ago1:03:38

1:03:38

Rebecca Holden looks after a large organic dairy herd in Wales in the United Kingdom and makes raw, cheddar-style cheese from their milk. Mainstream milk/cheese markets seem to be increasingly led by large, chemically-sustained dairies that subvert nature and force cows into unnatural production routines, resulting in inferior dairy products landin…

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#60 - What Fermented Drinks Can I Make? 1:31:40

1+ y ago1:31:40

1:31:40

Today's episode is dedicated to covering the wide world of fermented drinks - all accessible to you, makeable in your own kitchen, right now. We talk about over 20 different fermented drinks, including scoby ferments, whey ferments, grain ferments, wild ferments and we tell you how you can incorporate these super-health-giving, delicious foods into…

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Bonus: So Much More Than Scottish Porridge...The Culinary History of British Oats 15:34

1+ y ago15:34

15:34

We have a special bonus for today! Alison reads the article she recently had published in the Weston A. Price journal Wise Traditions: So Much More Than Porridge: The Rich Culinary History of British Oats Recipe for Traditional Scottish Oatcakes here Recipe for Naturally-Fermented Staffordshire Oatcakes here If you'd like to have a go at creating t…

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#59 - Alison & Rob's Personal Experience with GAPS 1:13:32

1+ y ago1:13:32

1:13:32

Have you ever thought the GAPS protocol might be for you? Are you considering trying it, or you’ve just heard about it and wonder how it fits into a healing journey? Are you struggling to bring grains into your diet without digestive issues, or wondering what you can do to replenish a gut system damaged by antibiotics? This is the episode for you. …

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#58 - Ancestral Cooking for Schools & Retreats with Hilary Boynton 1:17:30

1+ y ago1:17:30

1:17:30

Hilary Boynton is the creator of the School of Lunch, a week long academy held a few times a year that teaches attendees from around the world how to put together incredible nourishing ancestral traditional food programs that they can use in whatever application they need – in running a school lunch program which is what Hilary does in California, …

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#57 - Celebrating the Ancestral Food of Wales 1:10:30

1+ y ago1:10:30

1:10:30

In this episode, Alison talks to Carwyn Graves, author of Welsh Food Stories, a beautiful chronicle of the ancestral food of Wales. They talk about food born from landscape, sustainability, women as the holders of ancestral heritage, fermentation, bread and much much more… Get a 5% discount (and free shipping in the US) on grass-fed supplements, in…

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#56 - Preparing Nutrient-Dense Meals From Scratch Every Day 1:24:31

1+ y ago1:24:31

1:24:31

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…

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#55 - Anita from Weston A Price Recipes 1:04:08

1+ y ago1:04:08

1:04:08

Making the Weston A Price principles accessible, simple, and approachable for everybody is what Anita is so good at. Anita is a wife and mother living in Colorado, USA, serving up delicious, nourishing meals every day. She has mastered the ancestral food principles, and she can teach you how to roast a whole chicken and make the gravy in just a few…

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#54 - What Have We Done To Beer?! (& What Can We Do About It?) 1:12:46

1+ y ago1:12:46

1:12:46

Did you know that women have been the predominant brewers of beer throughout history....up to just 400 years ago? How about that up till that same time period beer tasted completely different to the beer we are used to now? Join us in this episode to hear the real story of beer, how we messed it up and why Alison is passionate about bringing beer b…

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#53 - Raw Milk: Our Ancestral Heritage 1:28:06

1+ y ago1:28:06

1:28:06

Have you wondered if raw milk is truly safe? Why did we start pasteurizing it in the first place? Have our ancestors always drunk milk? What is the fermentation all about, and is it really necessary? In this episode, we will share some of what we have learned about raw milk over the past ten years. We will share some of the shocking history of the …

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#52 - Homesteading the Final Frontier 1:11:34

1+ y ago1:11:34

1:11:34

Imagine buying bare land in Alaska and building your own farm from the ground up. Imagine raising cows and chickens there and growing virtually all your own food. Imagine doing this whilst also being a mum to three youngsters (two of whom are baby twins) and having a partner who works a job away from home. Today, Andrea talks to Amanda Callahan, th…

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#51 - Your Sourdough Questions Answered 1:36:07

1+ y ago1:36:07

1:36:07

You are about to listen to one of the podcast's most popular episodes. Since it was released in February 2023, this episode has been downloaded thousands and thousands of times. That's just how popular sourdough bread is. And is testament to how many people are confused and have questions about it. That's what we aim to help with in this episode! W…

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#50 - 20 Small Steps to an Ancestral Kitchen 1:11:35

2y ago1:11:35

1:11:35

Do you want to know how to transition your kitchen and your eating to ancestral methods? Maybe you've tried before or stopped and started multiple times? Perhaps you have the Nourishing Traditions cookbook, but feel so overwhelmed that you don't know where to go next? In this episode, we will make it easy for you! Listen in for our road map of twen…

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#49 - Traditional Slovakian Food 1:24:49

2y ago1:24:49

1:24:49

Naomi Huzovicova is a passionate and talented ancestral cook, a food story discoverer and an amazing photographer. She has lived and cooked up Slovakian food culture for 17 years and we're grateful to her for sharing so much of its uniqueness with us. In this episode we open up the rich world that is Slovakian food. Naomi explains what it is, and i…

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#48 - Talking Fermentation With Kirsten Shockey 58:18

2y ago58:18

58:18

We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat. Check out Kirsten's course, Your 30 Da…

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