mewolf1
Gold Member
- Joined
- Oct 24, 2005
- Messages
- 12,993
Aftera few folks glitch it this year and we all bash them for there mistakes....
What you eat? Some say thier boots
Depending on where you are at will determine what you;ll eat. Many have a couple weeks stowed in a BoB that looks like the kitchen sink is on thier back when the reality is that if you saw the trouble coming you would never have left the house and I for one don't usually carry that much for a day hike. I've never been anywhere that did not have Lichens groing on the trees,FOOD! Grass under the snow, buds on the trees. Here is a few things to start it off.
What's in your area?
http://images.google.com/images?sou...8,GGLD:en&q=Labrador tea&oe=UTF-8&sa=N&tab=wi swamp tea
Explorer Gabriel Franchere tasted pit-cooked Bryoria fremontii in 1814 and recorded, "I thought I had put a piece of soap in my mouth." Some of the many Native American groups in the Northwest who ate this lichen savored it as a delicacy, though; others used it only as a famine food.
Bryoria fremontii
David Friesan, who lives with the Ulkatcho Indian Band in western British Columbia, recently decided to try Bryoria. He put some to soak in a lake overnight, and in the morning it was covered with freshwater shrimp. So he boiled the whole thing into a tasty soup.
The insulating qualites of Bryoria as fiber made it somewhat useful to the Lillooet and the Nlaka'pamux (Thompson Indians) in British Columbia, who twined it together into clothing when they couldn't get animal skins. It must have been scratchy when dry and soggy when wet.
At one time, "Oakmoss lichen" (Evernia prunastri) was made into jelly in Turkey , and it was also imported into Egypt to be baked in bread.
Oakmoss lichen is an important ingredient in fine perfumes. It is harvested commercially in large quantities in south-central Europe.
http://www.fcps.edu/StratfordLandingES/Ecology/mpages/earthworm.htm worms
http://images.google.com/images?sou...,GGLD:en&q=basswood buds&oe=UTF-8&sa=N&tab=wi basswood buds
What you eat? Some say thier boots
Depending on where you are at will determine what you;ll eat. Many have a couple weeks stowed in a BoB that looks like the kitchen sink is on thier back when the reality is that if you saw the trouble coming you would never have left the house and I for one don't usually carry that much for a day hike. I've never been anywhere that did not have Lichens groing on the trees,FOOD! Grass under the snow, buds on the trees. Here is a few things to start it off.What's in your area?
http://images.google.com/images?sou...8,GGLD:en&q=Labrador tea&oe=UTF-8&sa=N&tab=wi swamp tea
Explorer Gabriel Franchere tasted pit-cooked Bryoria fremontii in 1814 and recorded, "I thought I had put a piece of soap in my mouth." Some of the many Native American groups in the Northwest who ate this lichen savored it as a delicacy, though; others used it only as a famine food.
Bryoria fremontii
David Friesan, who lives with the Ulkatcho Indian Band in western British Columbia, recently decided to try Bryoria. He put some to soak in a lake overnight, and in the morning it was covered with freshwater shrimp. So he boiled the whole thing into a tasty soup.
The insulating qualites of Bryoria as fiber made it somewhat useful to the Lillooet and the Nlaka'pamux (Thompson Indians) in British Columbia, who twined it together into clothing when they couldn't get animal skins. It must have been scratchy when dry and soggy when wet.
At one time, "Oakmoss lichen" (Evernia prunastri) was made into jelly in Turkey , and it was also imported into Egypt to be baked in bread.
Oakmoss lichen is an important ingredient in fine perfumes. It is harvested commercially in large quantities in south-central Europe.
http://www.fcps.edu/StratfordLandingES/Ecology/mpages/earthworm.htm worms
http://images.google.com/images?sou...,GGLD:en&q=basswood buds&oe=UTF-8&sa=N&tab=wi basswood buds
I'm on the 45th parallel and he thinks I'm crazy too.