It’s finding a balance, making sure you’re feeding your creativity in the things that inspire you, and trying to make the things that you’re not so hot on as quick and easy as possible... We live in a society that is very time-poor, and it is easy to lose that time and not have the time you need in the kitchen. Alison
Even though this seems to be a podcast all about doing things the challenging, slow, ancestral way - we actually love doing things the easy way! We are big believers in finding the best of both worlds, and merging ancestral food wisdom with convenience in our modern kitchens (indoor plumbing, anyone?).
Patreon listeners, be sure to check your Treasure Trove link for a slew of new printables accompanying this episode to make your life easier!
Want more?
Come be part of our community and help support the continued work of the podcast!
Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our http://patreon.com/ancestralkitchenpodcast (Patreon community!)
From $5 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work out into the world. And you'll get to be part of our community on a deeper level.

The Run Down:
01:24 A review from a listener
02:52 What we ate!
14:11 Heading into the main topic!
16:45 Sauerkraut
Why can’t we take the best of both worlds? Why do we have to go so hard one way or the other? Why can’t we say look, there was a lot of wisdom, there was some stuff that wasn’t so good, but take the things that are valuable and continue to use them. You’re marrying that wisdom of how cabbage can be treated, but finding that shortcut. Andrea
Note: 1.37 grams salt : 100 grams cabbage
24:00 Bread & Soaking Grains
Really, bread doesn’t have to be that complicated. Part of it is expectation setting... If you want to feed your family and yourself predigested, fermented, healthy grains, you can do that without spending hours on it. Alison
40:15 Batch Cooking, Breakfast
45:25 The Kitchen Canon
58:00 Rendering Fat, Grinding Meat and Organs, Kefir Herbal Infusions
01:03:00 Time: The easy way to have more time
If you like us and use Apple Podcasts, we'd love it if you left a review!
Here's how:
Open the Apple Podcast app
Find Ancestral Kitchen Podcast in your library (you can search for it)
Scroll down to 'ratings and reviews'
Click on 'write a review', choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.

Thank you. We really appreciate you taking the time to support us!

Resources:
https://amzn.to/3A6RzeV (Chewing the Fat by Karima Moyer-Nocchi)
Episode # 29: Interview with Karima (https://podcasts.apple.com/us/podcast/29-true-historical-italian-food-with-karima-moyer/id1560950100?i=1000557188718 (Apple Podcast link))
Katie’s Bread Recipe - https://www.instagram.com/p/CbYRI52gqhb/ (Part One), https://www.instagram.com/reel/Cbanr_eAyPo/ (Part Two)
https://www.youtube.com/watch?v=RQ2vsbVNplY&t=23s (Homesteading Family Breakfast Casseroles Video) (PDF link in video caption)
https://www.youtube.com/watch?v=FF0tKU1-MPs (Carolyn’s Meal Planning Video)
My family size hasn’t caught up to my pan size yet. Andrea
https://amzn.to/3HVb503 (A Cabin Full of Food by Marie Beausoleil)
Episode # 12: Why I gave away my smart phone (https://podcasts.apple.com/us/podcast/12-why-i-gave-away-my-iphone/id1560950100?i=1000530839214 (Apple Podcast link))
The question is not how much does the youth know, but how much does he care? Charlotte Mason
Thank you for listening - we'd love to continue the conversation.
Come find us on Instagram:
Andrea is at http://instagram.com/farmandhearth (Farm and Hearth)
Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen)
The podcast is at...