Encore: The 5 Cheapest (& Yet the Most Expensive) Foods

Many of the questions Alison and I receive on a constant basis relate to topics that we covered in early foundational episodes of the podcast, so we decided to bring a few of those archive episodes to the front and highlight them for new listeners to enjoy. This episode is one of our very earliest - it's only our fourth episode on the podcast; and we were covering five of the most expensive foods to buy that are ironically some of the cheapest foods you can make.

In this episode, we cover bone broth; sourdough bread; kombucha and water kefir; kefir and yoghurt; and sauerkraut. We compare the price of purchasing high quality versions of these foods compared to making them at home, and some of our resources for each of them. This is an excellent episode with a lot of really good show notes, so be sure to check the show notes for all of our many, many, many resources on all of these topics!

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What We Cover:

• How can one afford eating ancestrally and seasonally on a tight budget?
• Some very expensive store-bought foods are quite economical when made at home!
• Bone broth
• Sourdough bread
• Kombucha and Water Kefir (Tibicos)
• Kefir and Yoghurt
• Sauerkraut

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Resources:

Meals at the Ancestral Hearth by Alison Kay and Andrea Huehnerhoff - this includes Alison's detailed water kefir (tibicos) instructions and recipe, Andrea's kimchi recipe, various sourdoughs and more, all simple foundational foods we make weekly.

Spelt Sourdough Every Day by Alison Kay - covers Alison's core spelt sourdoughs as well as special recipes like cakes and pastry!

Andrea quoted from the Radical Homemakers book by Shannon Hayes

Frequently mentioned: The Art of Fermentation by Sandor Ellix Katz

Bone Broth Resources

Nourishing Traditions by Sally Fallon

Nourishing Broth by Sally Fallon Morell

Bone broth and bouillon cubes on Andrea’s blog

Sourdough Bread Resources

The Rye Baker

Alison’s Blog

The Fresh Loaf online forum

Artisan Breads Every Day by Peter Reinhart (with sourdough pizza crust recipe)

How to restart a sourdough

Traditional Cooking School sourdough posts

GAPS diet

Kombucha Resources

Kombucha recipes on Andrea’s blog

Kombucha flavorings on Andrea’s blog

Fruit scrap vinegar on Andrea’s blog

Kombucha Revolution by Stephen Lee and Ken Koopman

The Organic green tea

and organic black tea Andrea uses

Cultures for Health kombucha scobys

Kefir & Yoghurt Resources

Wise Traditions podcast kefir episode

Alison’s DIY proofing box post

Beyond the North Wind by Darra Goldstein – the Russian cookbook Alison mentioned

In this episode we mentioned the Cultures for Health kefir grains, but more recently we have started sharing about the Yemoos grains instead. These grains are never dehydrated, and they are fed raw milk so you can put them straight into your raw milk at home. Based on much experimentation and experience of our own, as well as patron experiences and a conversation we had with Sandor Katz, we prefer never-dehydrated, raw-milk fed grains.

Sauerkraut & Kimchi Resources

Andrea’s sauerkraut class packet/recipe download

The Healthy Home Economist sauerkraut

Traditional Cooking School sauerkraut

Alison’s Instagram Post about Sauerkraut

Asian Pickles by Karen Solomon

Keeping Food Fresh by The Gardeners & Farmers of Terre Vivante (I found this book by following the footnotes in Nourishing Traditions)