Kitchen Wisdom

We began the session with the usual wander for cougar sign. None found, as far as we could tell. We tracked eachother, the returning winter birds, the warm pools of Indian Summer sun, and the new wild radish sprouts that follow the early rain.

Back at camp, we met Matt Berry and his collection of pots made from wild-harvested clay. We were going to do the same, to have some communal kitchenware appropriate to our rustic open-fire setting. We began by digging the clay from the ground just twenty feet from our fire, and mixed it with sand (grog).



We mixed the clay by foot and by hand.



The pots were big communal affairs, with some people pinch-pot molding the pointed bottoms, some people rolling "snakes" to make coils, and some people building up the coils into pots. All were absorbed in the work, even the junior contingent. We grudgingly set asid our creations when dinnertime rolled around, to be finished at a later date.

A highlight from the next day was Matt's wild foods walk. All plant uses listed here are my off-the-top-of-my-head recollections. If you're looking to use wild plants, take one of Matt's or another experienced instructor's classes yourself, and start studying some reputable books. One not listed at that link, that might be a good starting point, is the Peterson guide to Venomous Animals and Poisonous Plants. Learn what'll kill you before (or at the same time as) learning what'll nourish you.



One of the first and most nutritious gifts of the season that we encountered were new green Stinging Nettles (Urtica dioica) sprouting by the creek. These are even edible raw if you roll the leaf so that the hairs (on the underside) face in.



Cow Parsnip (Heracleum maximum) is a common, moisture-loving native. The skin can have phytotoxins that can cause severe sunburn, but peeled stalks have been called "Indian celery."



Dock (Rumex crispus) was present as a dry stalk and seedhead, and as fresh young growth at the base of the dead stalk. The seeds are edible and are like miniature buckwheat kernels. Toasting (also known as "parching") or soaking them may utilize the seeds to best effect.



Dock leaves are rediculously high in oxalic acid, but can be boild in a change or two of water to make them more tasty. A relative, Sheep Sorrel (Rumex acetosella) makes delicious sour accents in salads. The deep, hardy, woody and yellow root is a traditional and powerful remedy for liver deficiencies and related skin problems.



Radish (Raphanus sativus) was not only springing up as new succulent sprouts. In dry places, the old woody ones still dispersed the peppery seed or stood skeletal and moldering. In some shady spots the plants were in flower (my personal favorite way to eat wild radish is to bite the flowers straight off the plant), while in others the freshly immature, spicy seed pods hung. Still other wet spots had young plants yet to flower. Radish seems to be the master of the microclimate.



Broadleaf Plantain (Plantago major) was in seed near the veggie garden. It's leaves and seeds are edible. It's also good soothing medicine for bee stings. Its cousin, Narrowleaf Plantain (P. lanceolata) is even more medicinal than edible, being very good at drawing out toxins when poulticed on a sting or insect bite.



Beaked Hazelnuts (Corylus cornuta) are not really in season now, having ripened and largely been devoured by squirrels back in mid- to late-summer. But they get a pass because they photographed so nicely.



Manzanita (Arctostaphylos spp.) berries are ending their season, but some bushes still carry the tangy, dry, powdery fruits. Crush lots of the berries in cold or hot water, strain it, and impress your friends with one of the most delicious wild ciders around.



Madrone (Arbutus menziesii) trees have started to drop their bright red berries, shown here with the big, broad, leathery leaves as well. The berries are edible and tasty raw -- I usually just nibble the flesh off the stony core. The tall trees are most noticeable from the forest floor not by their leaves or berries, but by their bark. The big ones have blocky, chunky, craggy bark on the main trunk, papery peeling wine-colored outer bark on the limbs, and sunset-gold inner bark that shines beautifully in the light. They also feel cold to the touch.

Toyons (Heteromeles arbutifolia) also have fruit lately, but I haven't seen it ripe yet. It's a shrub, represented here by it's green oblong berries and smaller toothed leaves. I've never eaten the berries, though multiple friends and teachers have said they're edible. I've heard they're good if wilted over a fire first.



And here we have Bay (Umbellularia californica) nuts, the second biggest mast crop of the season. They're shown here both fresh and roasted. They're inedible raw, and must be roasted to volatilize off some of the more noxious bay oils. Even roasted, they're strong stuff. The nuts have a chocolate-like flavor, are very high in fat, and can be ground up in a mortar and mixed with sugar for a very chocolate-like effect. But this stuff is far more of a digestive and vascular stimulant than is chocolate. Overconsumption has been known to cause effects as diversely unpleasant as trembling muscles, migraine headaches or explosive diarrhea. I've also accidentally absorbed the stimulant through my skin while cooking with the ground-up nuts, giving myself a much higher dose than I'd planned and getting none of the lovely bay flavor to justify my jitters. Though delicious, bay commands respect, patience, and careful self-observation in it's use.





The biggest and most important wild crop is of course acorns. Lots of the oaks near me have already passed their buggy first drop and are in full swing of their mind-bogglingly plentiful second drop. Acorns everywhere! I wish I had more oven racks to dry more acorns on. These here are Valley Oak (Quercus lobata), a low-tannic-acid starchy acorn in the white oak lineage. The jar in the background holds Black Oak (Quercus kelloggii), a high-tannic-acid oily acorn in the red oak lineage. One must of course wash out the tannic acid before eating acorns, as tannin can be toxic in high doses.



Finally, an early crop of Miner's Lettuce (Claytonia perfoliata)! The young leaves look much more like grass blades or chickweed (Stellaria media) leaves (and taste a lot like chickweed, too) than like the commonly recognized round leaves of the mature plant. Yum!

Orientation

We opened this week of Native Eyes with a wander. Breaking into groups of two, we set out for some hours to see what there was to see, get the lay of the land, orient ourselves, and collect firewood.

We saw many birds, a possible peregrine falcon, heard lots of bird language, practiced tracking, and got a little lost. We found a good view of the whole of Commonweal from the East ridge but couldn't find a good way down, so we were a bit late to our fire.








We gathered at the fire circle, newly excavated to make a pit large enough for the 9-15 of us. This year there are about 9 Native Eyes students, a new kid's group, a mentor who'll hang out with the kids all day, and more Native Eyes mentors. Our little group is multiplying!



We lit the fire with a mullein stalk hand drill I'd picked up in Michigan (it's so far outperformed any Californian mullein) and a cedar board that another of us picked up in Washington. Not exactly native, but harvested wild and handmade by us. Three of us started off helping to warm up the kit. I tried to finish and get a coal myself, but I lost stamina before the coal formed. There's still something I'm not getting right with hand drill.



Cooking dinner on the fire with so many people was a challenge. We'll need to strategize further to get this process more efficient. We also made Tuareg-style ash bread on the coals. Basic bread dough was mixed up, allowed to rise, and tasty things like sauteed onions were mixed in. Then balls of the dough were dropped straight onto the coals, where the coals had turned a little white with a covering of ash. We kept moving the bread around in the ashes with a stick to heat them evenly. They turned out delicious.



The next morning we left Commonweal early to set up our beginning of the year Tourist Test, renamed as an Awareness Adventure to take the sting off the test format. Here are a few of our stations.

We started with a denuded Ceanothus branch, sticking out into the trail. The question: What happened here, and in what season?





Next we stopped at a mud puddle. Our question here was, "how many species are represented in this puddle, and who are they?"







Further down the path, an apparently unmanned station. Backpacks and sandals lay abandoned by the trail. Finally, a bush spoke.



The stationmaster, having revealed his hiding place, introduced us to this turd on a rock. The turd on a rock was greeted with extreme interest and fascination.





After a long trail of tracking stations, we gathered at the lake for lunch, swimming, and general downtime, in which the Native Eyes crew finally got to meet and socialize with the Essentials people. We finished the day out with a game of Nutty Squirrels, which is essentially an exercise in competitive, blindfolded, gleeful buffoonery. The game is a great test of scout, ninja and/or jedi powers.

Food and Medicine

This week we were at Venture again, and spent the day with the RDNA crew. Our focus for the day was herbs, herbal medicines, and local and wild foods. The day was so creative and varied that I think this’ll have to be one of my longest posts ever. Apologies for the unbalanced text-to-photos ratio.

(We found the snake while wandering the grounds. He doesn’t have much to do with the day’s activities, but I thought he was beautiful enough to share anyway. I think his Latin name translates to “fierce bush snake from Hell.”)

We started the day with a blindfolded string walk. The Cultural Mentoring group strung a string down paths, around obstacles, and ended at a group meeting point. We were blindfolded and allowed to guide ourselves along the string using touch.



I found that I was far more comfortable going without shoes than with, and given the extra tactile connection to my environment, along with the string guide and the other sensory information from scent and sound, I felt totally comfortable, safe, and happy walking the landscape blind. With sight deprived, textures and temperatures, rather than sights, furnished the beauty in my landscape. Even the clammy grass and sharp gravel felt good on my feet, as it gave me that much more information about the world.

The one source of frustration I found was with negotiating my path in the presence other people. I found it easy to tell when the person in front of me had stopped, but harder to tell when they started up again. I didn’t want to bother the person in front of me by touching them if they were still there, but sometimes there was so much shuffling going on that I couldn’t tell if the person in front of me was walking or just fidgeting, or if an instructor was moving in front of me instead. I found myself worrying and fretting about holding up the line by waiting too long, and anxious about annoying the person ahead of me by poking her too often. This social worry was so strong that by the time I got to the end of the string, I was fuming about the bad design of this exercise, and how the presence of other people ruined the sensory immersion experience.

When we debriefed the exercise, an often-repeated point about nature connection practices came to the fore again: the stuff that comes up in these exercises is the stuff that participants bring to them. Likely, the blockages one comes up against in nature connection are the same blockages that one repeatedly engages in life. Like so many other personal practices, nature connection brings one’s blockages out of their familiar context and into a new and different light. I went into the next exercise musing on these thoughts and hoping to erode my anger with new understanding.

(Unlike other personal practices like martial arts or meditation, practicing nature connection allows for more feedback than that provided by one’s individual point of view and that of the mentor. Nature connection brings one’s blockages into an environment where not only mentors and students can reflect them to you, but where birds can shout at you about them, fox and mink can honor you for your progress, and trees can offer comfort and grounding in a crisis. And practicing nature connection with others on the same journey offers that many more eyes and ears and hearts and minds to perceive that feedback, push you when you’re unwilling to push yourself, and help you incorporate the feedback into your development.)


(Photo from CalPhotos)

The next exercise was a simple plant sit. We were told to find a plant, sit down with it, and talk with it, aiming to get to know some of the plant’s “spirit medicine”. We were advised to begin with a question, such as “what’s your name?” or “what story do you have to tell?”

I wandered away from most of the group and sat down by a big, beautiful Scrophularia plant. My question was, “what’s your role here,” a variation on the get-to-know-the-stranger line of, “so what do you do?” After sitting with it for a time, spacing out and being distracted by very cool looking hoverflies, I was feeling a little unfocused and ineffective at my task. I reconsidered my question, and sent a wordless request for communication with the plant, opening this “conversation” to let it say whatever it needed to say. Quietly, I watched bugs crawl over it, saw the discarded skins and honeydew excretions of now-absent aphids on a young stem, inspected leafminer tracks in the newer leaves, and noted that most of the mature stalks and leaves were free of insects. I inspected the flowers and wondered about their pollination.

Holding the plant stalk between my thumb and forefinger, I realized that physically, the plant’s body and my body were part of a continuum of matter, that the divisions of individuality between human and plant were arbitrary and that in fact one body merged into another and into the air and the earth, and more, in a continuum of matter and energy. I thought that perhaps spirit might be similar, and wondered, with silence rather than words, about participation in plant spirits and the continuity of spirit between apparent individuals.

Then the coyote howl came to gather us back, and we moved on to another project.






After a fun communal journaling session and a lunchbreak that included more journaling, (I got to learn about the medicinal and toxic properties of Bleeding Heart wildflowers) we launched into the afternoon activity, a lesson on intuitive cooking from one of the Cultural Mentors.



We had each brought at least one food local to our homes, meaning harvested less than 100 miles away from where we live. I brought snow peas and fava beans from my former garden (I had to negotiate with the landlord to get in an pick them), winter squash from the last fall harvest in my garden, and duck eggs from the Eco House nearby. Others brought many citruses, greens, peas and other vegetables. One person brought some ground beef, another some kefir, a jar of dried huckleberries (yum), and the star of the show was fresh abalone from Bolinas.

Our challenge was to create an appetizer dish for the rest of the class using only these ingredients. We grouped into teams and selected our ingredients. My group wound up with the kefir, the huckleberries, and lots of veggies. We were frustrated at first with our luck, getting such an odd collection of ingredients, but we came up with a plan and created a dish. Vibrant, energetic chaos ensued in the kitchen.

Our dish, a sweet stirfry using greens, sugar snap peas, celery, and apple with a sauce of huckleberry kefir flavored with lemon zest, nettle, and lemon balm herbs turned out to be an improbable success. Others made equally delectable dishes: herb meatballs with dipping sauces made from fava beans, tomato soup, or mustard; toasted kale chips (delicious and simple creations that result from tossing kale with oil and salt and toasting the leaves in the oven); stuffed beet leaves; carrot and greens salad alongside abalone that was breaded (with locally dumpstered bread), seasoned, and fried in olive oil; squash, herb and dandelion flower fritters; and squash stuffed with an herbed duck egg scramble.







With dinner over, three rounds of dishes done, and the sun setting low, we gathered in the main room for more herb work. Some of our musicians jammed with drums, guitar and mandolin while we milled about and waited for everyone to settle. Only settling never quite happened, and finally the energy of the music took over the room with dance and improvised song. Rather than fight the energy, our instructors began to sing their instructions for the next activity. Demonstration flowed into dance, questions came out sung in time to the beat, and spontaneous poetry erupted. We learned and processed herbs for the next hour with music fueling our motions. This was by far the most fun herbal class I’ve ever attended. My grandmother would be overjoyed to see this kind of learning going on.







Finally, we finished out the evening with a council circle, discussing sex and gender issues. The men asked the women’s circle questions, and vice versa. It raised many more questions, and opened new avenues of communication that I think will continue to be explored for these last five weeks of class.