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. We've had conversations with so many of you about GAPS, the Gut and Psychology Syndrome diet created by Dr Natasha Campbell McBride, so it is time...

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, in a business, for retreats or wellness spaces, at home or wherever they wish to implement a meal program. In this episode I got to sit down with...

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…

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 farmandhearth.com/shop. This is an eCookbook you can download and start reading immediately, and you'll receive the link to two versions - one is formatted for printing and keeping in your kitchen because that’s how I read my recipes, the other for reading on your eReader or mobile device, because that’s how...

Making the Weston A Price principles accessible, simple, and approachable! Andrea got to sit down with Anita from www.westonapricerecipes.com today and learn about the health crisis that drove her towards ancestral food, what she and her children did when they discovered tooth decay and how she doesn’t menu plan. They also talked about Anita's Ukrainian and Indian food background, reducing stress in the kitchen and so much more.

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 back where it belongs - the kitchen!

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 industrialization of milk, and we will also share why raw, living, un-tampered-with milk is considered a "perfect food". You will walk from this...

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, the lady who is doing just that. Hear her share how her farm developed, how she manages it, the chores and her young family and lots and lots about...

"How do I use different ancient grains in making sourdough bread?" "How do they behave differently from wheat?" "How do I freeze and store dough or finished bread?" "And why do all those loaves on Instagram look like THAT, and mine looks like THIS?" All these questions and many more crop up when we discuss sourdough bread. Sourdough bread is one of the hottest topics when we talk about ancestral foods. “Give us this day our daily bread,” “Give the Romans bread and circuses,” “I am the bread...

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 twenty steps that will take you from a standard diet to a beautiful nourishing ancestral one; we'll detail them all, tell you how we started and give...

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...

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.

Are you stressed about over-eating or over-indulging during the holidays? Do you travel to visit relatives, and you are anxious about eating a nourishing ancestral diet while away from home? What about the children - are people stuffing them full of sugar plums when you wish they were eating something else? Alison and Andrea tackle all these questions and more in this episode centered around surviving the holidays, and walking into the New Year feeling nourished and healthy!

Sir Patrick Holden, a 50-year farmer and sustainable food activist shares his latest research into how the UK could feed itself using regenerative agriculture and the steps needed to take this global.

You know that Alison is always fermenting weird and strange things but when she told me she was fermenting her trash - it was a new level. I had to know more. A little over a year ago, Alison off-hand mentioned something she called bokashi, and I had to ask her, "What IS that?" It turns out bokashi is the Japanese word for compost, and Alison had purchased a tool that she used to ferment her food waste - even bones & fat, anything she didn't use or that went bad - into compost tea and...

Melissa K Norris is a 5th generation homesteader, a mother, an author, a podcaster and an incredible wealth of experience and information on how to thrive living close to the land. This interview is chock full of gems that'll fill out your knowledge, make your life easier and make you smile.

Fertility is an indication of peak health - a healthy human should be fertile. In this episode, we recount Alison's incredible fertility journey and talk about traditional fertility foods, how to work them into your diet, and more!

We welcome back the fabulous Elly from Elly's Everyday to the podcast to talk about the heart of bread, its raw material: grains and flour.

Alison is a rye sourdough bread expert - she has made hundreds of loaves over the span of years, and she has honed-in on a lot of the specific nuances and details of working with this amazing, delicious whole grain. In this episode, Alison breaks down some of her favorite reasons for using rye bread, and discusses her newly launched course - Rye Sourdough Bread: Mastering the Basics.

Hilary Boynton is a miracle-worker. She's served 26,000 nutrient-dense meals to children this year and she's now training others to take it bigger! And she has 6 children to look after herself. Listen in and be inspired.

Sustainable Kitchen BONUS: Interview with Lindsay Miles

How to Make Your Kitchen More Sustainable

Listen in as Alison and Andrea share an intimate kitchen table chat about what's been happening in their ancestral food worlds.

Alison and Rob have spent a lifetime cultivating and working towards an ancestral lifestyle that encompasses every aspect of their lives, not just the meals on the table. In this intimate episode, they sit down together on a very hot summer day to share some details of their lives and how they have shaped their days into a rhythmic, peaceful pattern that serves them the way they need it to.

Nicolette Hahn Niman is an regenerative agriculture star: rancher, mother, author and lawyer. Her book, Defending Beef, explains why beef, well-managed, can be part of the solution to our planet's climate and health problems. Listen in as we talk to her about what's wrong, how nature has the answers we need and how we can play our part in the change we want to see.