Wild Elixirs of the Native Americans!

This is Wild Food expert Arthur Haines showing us his method of making the indigenous North American wild hickory nut mylk elixir!

I really love the devices he uses to process the foods he Wild Crafts.

Many are hand made and quite intentional in their design and function.

The Mortor and Pestle Arthur is using here is incredibly functional, and makes most kitchen Mortors look somewhat silly by comparison.  This is the size that I think is most functional for actual use in any traditional setting.  Years ago while traveling in South East Asia I noticed Mortors made from stone that were nearly this exact size, and they were used daily in the households of people there.

The ones that we keep in our kitchens today are usually just decorative, or at best are for small novelty jobs.  Wild crafting medicinal herbs and wild foods on any significant scale means obtaining or creating some innovative tools for processing your produce!

One thing you can sense as Arthur talks is his deep grasp of the nutritional components of the wild foods he discusses.  There is a vast difference between understanding the basic survival foods needed to stay alive while stranded in the woods, and fully understanding how the local indigenous peoples thrived on the foods of their eco-ranges for countless generations.

 

This awareness makes all "diets" look like unsustainable fads.  If you remove the neurotic nutritionism disorders that are plaguing humanity, there would really only be two significant diets to choose from...  Agrarian (domestic foods) or Gatherer/Hunter (wild foods).  Or of course some composite of the two.

"Modern" man is almost, with little exception, exclusively Agrarian today.  Unlike Agrarians of the past, he seems to be weakening and poisoning his food supply with a near total irreverence.

Today the world wide commercial mono-crop farming practices all around us are raising varieties of weak-gened domesticated food hybrids in conditions so toxic as to make them very unattractive as food options.  These are most often processed into nutrient deficient edible caloric non-foods.  This of course continues to weaken us just as it does our offspring and ultimately our species genetics.

Well grown Local Food is beginning to gain a foothold, though in much of the world it has become increasingly more interesting to find food from local organic growers.  Real, well grown local heirloom food appears scarce here in society at this time in history.

And yet Wild Food remains as nutritious, as tonic, and as much a delicacy as ever!

Wild Foods offer a powerful source of nutrition that is not only free, but actually benefits the ecosystem while strengthening your awareness of your relationship to it.  These foods are invariably more nutritious and therapeutic than their domesticated relatives.  Bringing them back into our lives in any amount is one of the best investments we can make in our longevity, in our strength, in our Vibrancy and Vitality.

When we use local Wild Foods we re receiving the medicines and macro-nutrient (fat, carbohydrate, protein) profiles and ratios that are particular to that species in our own climate.  Each meal is representative of the conditions of that place and to eat it places us in the interconnected web of life-forms of that ecosystem.

It is a critical time for us to remember that we are biotic too, and we are a part of a Living Organism Earth, not separate from it....

Foraging Wild Food teaches us this in a way that is experiential and far more life enhancing than merely learning about it intellectually.

It is why I share videos like these.

Thanks for making some time to read this.

Gratitude!

~Daniel