Ok, so of course Maine hasn't got any coconuts, but we do have something that tastes just as good — maybe better — and is just as nutritious.
Its the sap of the Maple tree.
There are not many wild foods that taste particularly sweet here in New England, but Maple Syrup is certainly the exception. Whats more, the flowing sap of the maple tree is the first wild food to emerge after a long and cold snow covered New England winter.
This video is a quick peek into my spring cleansing strategy which is most welcomed after a lengthy season of living indoors. The fresh Maple sap is so refreshing, so hydrating, and tastes so good that it is almost shocking that more people aren't taking advantage of this delicious, abundant, and free late winter/early spring drink! In the second half of the video I've included a recipe that I have been making with fresh maple water, chaga, and a bit of cream. I wish there was some way to convey flavor through the internet! Is there an app for that yet?
To compliment and expand on my video, I have also included a video with botanist Arthur Haines detailing how he taps his maples, and prepares his maple syrup. With childlike enthusiasm, we have been texting back and forth each day to see how much sap the others trees have produced!
The experience of procuring food directly from wild nature is truly, for me at least, one of the great joys of living! As each season goes by and my skills in this area increase, not only have I developed a strong sense of food security, my direct relationship to the Earth as an abundant and loving provider continues to increases. To say that I am grateful would hardly do justice to this exuberant emotion.
For those of you who are interested in developing more wild food identification, harvesting, and processing skills, please consider joining Arthur and I for our Ancestral Plants workshop here in Maine, May 6th - 8th, 2011. Be sure to contact us soon, as the class size is very limited. We have chosen the intimate class size to ensure that each of you gets the close personal attention you need, and to ensure that we don't trample our wild foraging grounds. The class has been filling up rather quickly these last few weeks, and we are getting very excited for the spring foraging to begin!
I have a few more days of maple sap harvesting before heading of to Los Angeles for the Longevity Now Conference, April 1st -3rd. I have just finished preparing my presentation, called "Habitat, Your Guide to Intentional Lifestyle Design" which will focus on specific strategies for more than just vigorous health, but epi-genetic wealth. In other words, we can use our environment and lifestyle to activate our genetic potential for a more robust experience of life on Earth! The newly emerging scientific field of "epigenetics" is rapidly confirming the obvious fact, our habitat and lifestyle choices, from what we eat and breath to what we wear and think not only impacts our health but actually influences our gene expression! Many of you are already planning on being there, and those who would like to join can get your tickets here. If you can't make it to the event, but would like to watch the video stream, here is the link where you can sign up to watch at home.
I am so enthusiastic about this upcoming foraging and touring season. I have events planned around the US, Canada, and even in Peru. Keep checking my current events for more details, and I hope to meet you somewhere out there soon!