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#53 - Raw Milk: Our Ancestral Heritage
Manage episode 357870230 series 2903402
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 super excited about drinking raw milk, and you're probably going to want to buy a cow.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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 supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Andrea's old blog: switching to real food Part I
Andrea's old blog: buying into a cow-share and finding local food after a cross-country move
One of our patrons, Kelsey, has a podcast! https://www.instagram.com/faithoverfoodpodcast/ https://podcasts.apple.com/us/podcast/faith-over-food-podcast/id1528071676
Alison's slow-cooked beef heart recipe
PBB: An American Tragedy by Edwin Chen (1979)
Raw Milk Finder on RealMilk.com
Find your local WAPF Chapter Leader
Which states allow legal raw milk sales
What pasteurization does to milk
Raw Milk History - retold by Kristin, sourced from The Untold Story of Milk by Ron Schmid
Weston A Price Journal Fall 2022 (Vol 23 No 3) For some reason, the milk report we referenced is the only article not available online!
Joel Salatin's Debate with Peter Singer from WAPF Journal Fall 2022 - excellent discourse on how animals SHOULD be kept
Additional past journals (including many articles on Vitamin A, B12, etc)
Books
Learn More About Milk History
The Untold Story of Milk by Ron Schmid, ND
Preparing dairy products at home
Nourishing Traditions by Sally Fallon
Milk Cow Kitchen by MaryJane Butters
The Art of Natural Cheesemaking by David Asher
The Home Creamery by Kathy Farrell-Kingsley
Raising and keeping cows
Salad Bar Beef by Joel Salatin
The Family Cow by Dirk van Loon
The Farmstead Creamery Advisor by Giancalis Caldwell
The Backyard Cow by Sue Weaver
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
96 episodes
Manage episode 357870230 series 2903402
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 super excited about drinking raw milk, and you're probably going to want to buy a cow.
* * * * * * * * * * * * * * * * * * * * * * * * * *
Get our two podcast cookbooks:
Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!
Alison's Sowans oat fermentation course is here, with a 10% discount applied!
Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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 supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click here!
* * * * * * * * * * * * * * * * * * * * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * * *
5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
* * * * * * * * * * * * * * * * * * * * * * * * * *
Resources:
Andrea's old blog: switching to real food Part I
Andrea's old blog: buying into a cow-share and finding local food after a cross-country move
One of our patrons, Kelsey, has a podcast! https://www.instagram.com/faithoverfoodpodcast/ https://podcasts.apple.com/us/podcast/faith-over-food-podcast/id1528071676
Alison's slow-cooked beef heart recipe
PBB: An American Tragedy by Edwin Chen (1979)
Raw Milk Finder on RealMilk.com
Find your local WAPF Chapter Leader
Which states allow legal raw milk sales
What pasteurization does to milk
Raw Milk History - retold by Kristin, sourced from The Untold Story of Milk by Ron Schmid
Weston A Price Journal Fall 2022 (Vol 23 No 3) For some reason, the milk report we referenced is the only article not available online!
Joel Salatin's Debate with Peter Singer from WAPF Journal Fall 2022 - excellent discourse on how animals SHOULD be kept
Additional past journals (including many articles on Vitamin A, B12, etc)
Books
Learn More About Milk History
The Untold Story of Milk by Ron Schmid, ND
Preparing dairy products at home
Nourishing Traditions by Sally Fallon
Milk Cow Kitchen by MaryJane Butters
The Art of Natural Cheesemaking by David Asher
The Home Creamery by Kathy Farrell-Kingsley
Raising and keeping cows
Salad Bar Beef by Joel Salatin
The Family Cow by Dirk van Loon
The Farmstead Creamery Advisor by Giancalis Caldwell
The Backyard Cow by Sue Weaver
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
96 episodes
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