#57 - Celebrating the Ancestral Food of Wales

Ancestral Kitchen

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…

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Get our two podcast cookbooks:

Meals at the Ancestral Hearth

Spelt Sourdough Every Day

Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!

Alison's Sowans oat fermentation course is here, with a 10% discount applied!

Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.

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.

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Resources:

Get your copy of Welsh Food Stories:

Get the book in the UK via our bookstore

Get the book in the US at Barnes & Noble or here

Visit Carwyn's website (and join his mailing list) here

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.

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The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay