Episode Details

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?).

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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

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