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 importantly why it is like that. You'll get a history lesson via our talk of ferments, bread and fats, and you'll get to know two simple dishes that represent Slovakian food that you'll want to cook up in your kitchens right away.Due to tech issues the audio quality on this episode is not as good as normal, but the content is top-notch!*This episode is brought to you by the Homefolk Roots membership program. To find out more and join click here.** * * * * * * * * * * * * * * * * * * * * * * * * *Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount automatically applied!Alison's oat fermentation course is here, with a 10% discount automatically applied!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.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is sponsored by Patrons in ancestral kitchens around the world!Patrons can choose to simply sponsor the podcast, or select from a variety of levels with benefits including additional bonus content, monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea as well as our podcast guests, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:What epitomises Slovakian food? "Having a full belly"!Slovakian food/farming culture and the way it has been shaped by the country's historySlovakian fermentationStrapačky - dumplings, sauerkraut and baconBryndzové halušky - dumplings with sheep's cheeseFats in Slovakian foodSlovakian Sunday lunchTraditional drinksSlovakian breadThe Best Liver Pate recipe (Naomi learnt it from her butcher)* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave...