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Episode 37: Ancient Traditions of Fermenting Grains with Alison Kay

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Manage episode 372267187 series 3348880
Content provided by Corey Dunn and Christine Muldoon, Corey Dunn, and Christine Muldoon. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Corey Dunn and Christine Muldoon, Corey Dunn, and Christine Muldoon or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

In this episode we welcomed back Alison Kay from The Ancestral Kitchen to discuss the topic of fermenting grains. She began by sharing her own personal experiences that led her to begin fermenting grains. Alison touches on the basics of fermentation, history of grain fermentation, and the nutritional aspect of fermenting. She ends the episode by sharing several of her favorite fermented grain recipes and how her family consumes fermented foods on a regular basis. This episode is a wonderful listen for anyone interested in food history and also wants to learn how to ferment grains to make ancient, unique beverages.

Books Mentioned:

Wild Fermentation

Nourishing Traditions

Eat Like a Human (Bill Schindler)

Recipes Mentioned:

Boza-Probiotic Millet Drink

Sowans-Scottish Oat Drink

Rye Sourdough Bread

Podcast(s) Mentioned:

MAM Episode #7 with Alison and Andrea

Connect with Alison :

@ancestral_kitchen

@ancestralkitchenpodcast

Ancestral Kitchen

Alison's Online Courses

  continue reading

83 episodes

Artwork
iconShare
 
Manage episode 372267187 series 3348880
Content provided by Corey Dunn and Christine Muldoon, Corey Dunn, and Christine Muldoon. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Corey Dunn and Christine Muldoon, Corey Dunn, and Christine Muldoon or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

In this episode we welcomed back Alison Kay from The Ancestral Kitchen to discuss the topic of fermenting grains. She began by sharing her own personal experiences that led her to begin fermenting grains. Alison touches on the basics of fermentation, history of grain fermentation, and the nutritional aspect of fermenting. She ends the episode by sharing several of her favorite fermented grain recipes and how her family consumes fermented foods on a regular basis. This episode is a wonderful listen for anyone interested in food history and also wants to learn how to ferment grains to make ancient, unique beverages.

Books Mentioned:

Wild Fermentation

Nourishing Traditions

Eat Like a Human (Bill Schindler)

Recipes Mentioned:

Boza-Probiotic Millet Drink

Sowans-Scottish Oat Drink

Rye Sourdough Bread

Podcast(s) Mentioned:

MAM Episode #7 with Alison and Andrea

Connect with Alison :

@ancestral_kitchen

@ancestralkitchenpodcast

Ancestral Kitchen

Alison's Online Courses

  continue reading

83 episodes

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