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#food foraging
shroomlings · 1 year
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Photo by my friend Markus Sch.
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autumnmobile12 · 2 years
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If the Scouts were so unpopular with the citizens in the Walls and were constantly on the verge of dissolution, what they needed to do was make the pointless expeditions less about exploration/titan research and more about foraging for food to bring back to the people.  Not only is this infinitely more useful, but more people might’ve enlisted because dying by defending a wagon of fresh game from a rampaging titan is a lot more honorable than riding out to ‘survey’ and dying with few, if any, results.
And Sasha might’ve gone down in history as the greatest Scout of all time.
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musicforawhile1 · 1 year
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Tricholomopsis rutilans
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rebeccathenaturalist · 7 months
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ETA: I wrote up a guide on clues that a foraging book was written by AI here!
[Original Tweet source here.]
[RANT AHEAD]
Okay, yeah. This is a very, very, very bad idea. I understand that there is a certain flavor of techbro who has ABSOLUTELY zero problem with this because "AI is the future, bro", and we're supposed to be reading their articles on how to use AI for side hustles and all that.
I get that ID apps have played into people's tendency to want quick and easy answers to everything (I'm not totally opposed to apps, but please read about how an app does not a Master Naturalist make.) But nature identification is serious stuff, ESPECIALLY when you are trying to identify whether something is safe to eat, handle, etc. You have to be absolutely, completely, 100000% sure of your ID, and then you ALSO have to absolutely verify that it is safely handled and consumed by humans.
As a foraging instructor, I cannot emphasize this enough. My classes, which are intended for a general audience, are very heavy on identification skills for this very reason. I have had (a small subsection of) students complain that I wasn't just spending 2-3 hours listing off bunches of edible plants and fungi, and honestly? They can complain all they want. I am doing MY due diligence to make very sure that the people who take my classes are prepared to go out and start identifying species and then figure out their edibility or lack thereof.
Because it isn't enough to be able to say "Oh, that's a dandelion, and I think this might be an oyster mushroom." It's also not enough to say "Well, such-and-such app says this is Queen Anne's lace and not poison hemlock." You HAVE to have incredibly keen observational skills. You HAVE to be patient enough to take thorough observations and run them through multiple forms of verification (field guides, websites, apps, other foragers/naturalists) to make sure you have a rock-solid identification. And then you ALSO have to be willing to read through multiple sources (NOT just Wikipedia) to determine whether that species is safely consumed by humans, and if so if it needs to be prepared in a particular way or if there are inedible/toxic parts that need to be removed.
AND--this phenomenon of AI-generated crapola emphasizes the fact that in addition to all of the above, you HAVE to have critical thinking skills when it comes to assessing your sources. Just because something is printed on a page doesn't mean it's true. You need to look at the quality of the information being presented. You need to look at the author's sources. You need to compare what this person is saying to other books and resources out there, and make sure there's a consensus.
You also need to look at the author themselves and make absolutely sure they are a real person. Find their website. Find their bio. Find their social media. Find any other manners in which they interact with the world, ESPECIALLY outside of the internet. Contact them. Ask questions. Don't be a jerk about it, because we're just people, but do at least make sure that a book you're interested in buying is by a real person. I guarantee you those of us who are serious about teaching this stuff and who are internet-savvy are going to make it very easy to find who we are (within reason), what we're doing, and why.
Because the OP in that Tweet is absolutely right--people are going to get seriously ill or dead if they try using AI-generated field guides. We have such a wealth of information, both on paper/pixels and in the brains of active, experienced foragers, that we can easily learn from the mistakes of people in the past who got poisoned, and avoid their fate. But it does mean that you MUST have the will and ability to be impeccably thorough in your research--and when in doubt, throw it out.
My inbox is always open. I'm easier caught via email than here, but I will answer. You can always ask me stuff about foraging, about nature identification, etc. And if there's a foraging instructor/author/etc. with a website, chances are they're also going to be more than willing to answer questions. I am happy to direct you to online groups on Facebook and elsewhere where you have a whole slew of people to compare notes with. I want people's foraging to be SAFE and FUN. And AI-generated books aren't the way to make that happen.
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moonbanter · 8 months
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The food in Palia though!
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los-plantalones · 5 days
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Do you like ginger and/or cardamom?
Do you also like free spices?
WELL HI let me introduce you to magnolia buds! Yes, the same buds that eventually become those lovely pink flowers you see growing on trees every spring.
Magnolia flowers are edible at all stages, but when you pick them like this just before they open, they are PERFECT for drying and using as a spice. If the buds are already open, don’t bother. I don’t know what it is about the petals, but they do NOT dry well and the smell becomes almost fishy.
I slice the buds open lengthwise, and separate any thick outer layers before drying. An oven won’t work for this unfortunately — the flavor is really too delicate. I put them in a dehydrator on its lowest setting for most consistent results, but air drying will also work. The only thing about that is it’s very important that the buds remain dry. Any moisture and you risk ruining a whole batch.
They shrink a lot once they’re fully dry, so I don’t bother crushing them up when finished. I store them in a clean, dry mason jar and they last easily for a few months (if I don’t use them before then)! Use anywhere you would ginger or cardamom – they make an excellent addition to cookies and spice cakes!
* Always forage responsibly and NEVER eat anything you aren’t 100% sure of. When in doubt, throw it out! *
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rotteneldritchhorror · 4 months
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I desperately need more botany/gardening/solarpunk/foraging posts that aren’t so fucking American-centric
“European plants are invasive” okay, in America— but which ones are invasive HERE, like are Spanish species invasive to England? Are French plants invasive to England??
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merriclo · 1 year
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i love the idea that Wild is a big brother to basically all of the kids in his Hyrule. it’s such a good heacanon that i never see utilized.
#with their dads permission he’ll take Cottla and Koko on horse rides and they always have food ready for his horses when he comes into town#cottla wants to learn archery to be like him and he melts when he finds that out#all the kids in Hateno have been caught giving treats to his horses#this is a popular headcanon i think but him teaching the local kiddos how to sword fight so often times he’ll be found directing a horde of#children who’re all swinging treebaches around. he couldn’t look prouder of them.#imagine when he gets older and all the village kids r teens/young adults and all of a sudden the village has skilled hunters and foragers#and everyone’s like ‘wow what’s hateno doing’ and the answer is they all had a great big brother#by older i mean he’d be like. early thirties. but y’know ahsnfjks#wild’s impact should rest in the ppl i think. botw is all abt humanity’s strive to overcome hardship and find beauty in the misery#(well. it is to me anyhow lmao)#so i love the idea of his influence not resting in politics or myths or whatever#but within the culture and spirit of those he fought for#in my brain he definitely wanted to rescue Zelda at first and that’s the only reason he was going to fight ganon#but as his journey progressed he wanted to protect and cultivate the future more than rescue the past#i like this idea w zelda too. like not only will the future generation have great fighters but excellent scholars and leaders.#wow i am RAMBLING#anyhow. i like big bro wild.#linked universe#lu#jojo’s linked universe#linkeduniverse#lu wild#wild lu#wild linked universe#linked universe wild
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sometiktoksarevalid · 6 months
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enbycrip · 10 months
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Folks, if you are talking about or sharing anything about “native plants”, please mention *your* location and *where* the plants are native to, not only country-wise but environment-wise.
So many people are learning about rewilding, gathering, foraging and gardening for food in harmony with the environment entirely online. Making your information clear for those people takes you little effort and limits confusion and misinformation getting out there.
The internet isn’t only “not just America”; many nations contain different environments with materially different conditions.
I live in Scotland. Most of the gardening and foraging information I get in the UK is calibrated for the south of England, which is a really different environment from mine - spring can come up to a month later and the south is semi-arid, which Scotland is *not*.
These days I actually look at a lot of Danish and Swedish gardening advice because their environment is a lot closer to mine. And that’s within one small nation. The world is wide and full of incredible diversity.
I am seeing UK-based pages sharing information about “native lawns” which contain plants from arid areas of the US because there’s no specificity in the original post. A small amount of information in the post, even a few lines, about locations, environments, context and goals would prevent this sort of confusion and incorrect information from spreading.
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A lot of people are really enthusiastic and ready to be engaged in gardening for food, rewilding, gardening in harmony with the environment, soil preservation etc, but confusion and feeling they can’t trust information sources can really kill that. Make it easy for people new to the movement where you can, please.
ID: some photos of my native rewilded lawn from Scotland, UK, containing buttercups with butterfly eggs on them, yellow rattle, a willow tree, wild orchids, and many different grasses, and my small garden pond upcycled from a Belfast Sink surrounded by wild grasses, ladies’ mantle and wild geraniums and with woundwort and pondweed growing in it. There is a short path mowed in the lawn to allow safe passage of mobility devices and a wooden bench sitting in the long grass. A somewhat overgrown gravel drive and a front door with three steps up to it can be seen. The photos were taken in early June 2023.
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shroomlings · 1 year
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So, I’ve moved recently (hence the long silence on here and the relatively sporadic posts during September), and now I’m slowly starting to discover the local woods around my new place. Today I found mostly fir cones overgrown with really tiny mushrooms. Here are a few, I hope you enjoy them as much as I did.
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happyheidi · 1 year
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musicforawhile1 · 1 year
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Lycoperdon perlatum
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rebeccathenaturalist · 8 months
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I am all for creative sushi, but not when the creator doesn't fully understand the ingredients. A sushi restaurant in Montana served people sushi with raw and very undercooked morel (Morchella spp.) mushrooms on it. Over fifty people ended up sick with gastrointestinal upset, and two people actually died. Other restaurants that served the same batch of morels, fully cooked, had no such issues, and there was no evidence that there was any mishandling of the morels that could have caused a bacterial or other contamination. So it's pretty clear that the raw morels themselves were to blame.
Yes, there are a few wild mushroom species you can eat raw, and only in small amounts). No, Morchella are not among them. Morels have a toxin in them that's neutralized by cooking; Paul Stamets theorized that it's hydrazine, but no one has been able to isolate hydrazine in a morel yet so that's not a done deal. Whatever it is, there's enough of it that it tends to give people nasty gastrointestinal upset when they eat raw morels, even in small quantities. This is the first I've heard of people dying from it.
It's not the only time I've heard of people dying from consuming a commonly-considered-edible mushroom, though. There were two separate incidents--2004 and 2009--in which several people who ate angel wing mushrooms (Pleurocybella porrigens) died of encephalopathy. Now, it did turn out that most of the people sickened had pre-existing liver and/or kidney issues. And a 2011 study identified an unstable amino acid, now named Pleurocybellaziridine, as the possible fatal factor that was found in large quantities in angel wings. It could be that the culprits were flushes of these mushrooms with abnormally high amounts of Pleurocybellaziridine. But you can't tell how much of a given metabolite a given mushroom has just by looking at it, and so that raises enough of an alarm for me personally that as a forager I just put angel wings on the "do not eat" list.
Will I continue to eat morels? Yes. The toxicity associated with raw morels has been known for a long time, and there have been no recorded issues with thoroughly cooked morels (the angel wings were also cooked, meaning the toxin is not thermolabile.) And as mentioned before, almost any edible wild mushroom is going to give you gastrointestinal issues if you eat it raw. The mushrooms you get at the store are a weird outlier that can be safely eaten raw. And by the way, button mushrooms, criminis, and portobellos are all the same species--Agaricus bisporus--at different stages of development.
This is why I emphasize in my foraging classes that you should always cook your wild mushrooms thoroughly, and if you're trying a new species for the first time only eat a small amount and then wait a few days to make sure you don't have any reactions. As the saying goes, there are old mushroom hunters and there are bold mushroom hunters, but there are no old, bold mushroom hunters.
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fullcravings · 11 months
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Coconut Doughnuts
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i’m dreaming..
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