Archive for the ‘twitter’ Category

Reporting in Ann Arbor

Tuesday, August 26th, 2014

The Ann Arbor Chronicle ends next week. One of the more successful – by some definitions – news publications in a long while. After six years the Editor and Publisher are calling it quits. David Askins and Mary Morgan have gone above and beyond the call of duty, and apparently that is not a sustainable business model, or lifestyle.

There have always been an odd assortment of publications in Ann Arbor, and I’m thankful that I have written for a number of them. Two special pieces in the Chronicle on people important to our community – Ken King and Dick Siegel. I also posted very frequent “Stopped Watched” short reports, on many natural and unnatural events I observed mostly while just walking around.

As a digression, I started by helping to create and write for “Yenta” – a student publication at Community High School in the ’70s. Our motton was “Chicken Soup for the Mind”. I wrote a few pieces for the Ann Arbor Alchemist, one I story in particular really enjoyed on the underground vaulted sidewalks downtown. I’ve written for The Ann Arbor News (guest editorials), The Crazy Wisdom Journal, I started and wrote many years formy own nearly monthly newsletter called “Contributions to Wisdom”. The best part of that newsletter was the monthly interviews of people who I found interesting, generous, and doing important work. I also wrote a few pieces for “The Ann Arbor Observer”. The first was on capturing a swarm of bees, then on the death of my odd neighbor, and most recently on a trip down the Huron River. I was also asked to blog for The reinvented Ann Arbor News – annarbor.com.

The Ann Arbor Chronicle had, from the start, a very clear mission. My interpretation of that is striving for very high standards of writing and reporting, an obligation to report for the community and provide an accessible record of public and especially governmental events. It turned into a forum for thoughtful and mostly kind commentary and additional contributions form readers. Something that informed readers in Ann Arbor no longer take for granted. David and Mary also became frightfully informed sources able to quickly reference and make sensible previous decisions, and related actions. Their ability to provide deep background and useful explanations became more and more awesome the longer The Chronicle went on.

The current version of The Ann Arbor News (reinvented yet again from annarbor.com reinvented from the The Ann Arbor News) continues to provide much of the important day to day “hey there was an accident”, this is happening or has happened, breaking stories, informing us of crime and mayhem. Some good recipes, access to restaurant inspections, and some good news as well. It is a quicker, simpler, more basic kind of news without the context and linking that The Chronicle excelled at. The “news” also has its moments of awfulness, I agree. A running joke around here is in any breaking news event waiting for the story of how people feel about what happened rather than actual reporting on what happened. The recent ferris wheel mishap seemed especially heavy on reporting if people would still go on the ride. This is not news reporting.

The comment section of the Ann Arbor News is especially painful as nearly all the comments actually add nothing of any substance, but are quick conclusions, strongly stated opinions without a lot of substance attached, and often confusion and misinformation. It often destroys any positive reaction I have to a story, and leaves me wondering about the fate of humanity. Signed and verified comments would improve things I believe. The accusation is that it isn’t done because comments increase clicks which increase ad revenue. Yikes. This is no way to get good content.

The Ann Arbor Chronicle ended up relying heavily on voluntary paid subscriptions. Mary tells me I may be the longest subscriber they had. I would be very proud of that if it is true. I believe in these alternative funding models, and while my support was never in large amounts of money, the persistent confidence and trust that a regular payment portrays is also a very vital part of supporting a venture I truly believe in.

I will miss reporting for the Chronicle’s Stopped Watched column. I’ll try and do more of that in my blog. Short, interesting posts that are image heavy. I will miss The Ann Arbor Chronicle as a resource. But I trust other venues will emerge. There is a very funny group of people who tweet city council meetings, #a2council They may become the public record of actions taken within city hall. That would be funny, and not all bad. But a little weird, like the fact that so many now rely on Jon Stewart to get the world news.

It matters a lot to me that Mary and Dave stick around, even that they are in my neighborhood. I hope their next adventures will include my selfish need to have people as funny, talented, creative and with such enormous integrity near by. I’m not the only one who feels that way.

Local reporting can be done so much more on an individual basis. Blogs, facebook, twitter, are three dominant methods. Relying a bit on larger corporations that are in it for the money isn’t all bad. They do employ some talented, creative, and caring people. I know many at The Ann Arbor News, and respect those individuals. I refuse to be bitter or absolute in my critique of that news source. A broad brush does not meaningfully describe what they are contributing.

The best thing that can happen next is creative, interesting ideas for local news and information. The largest hole that will need to be quickly addressed is the need for eyes on government. Openness and transparency in public work requires good and extensive press coverage. Dave and Mary set a new much higher standard, and proved how important this is. How do we meet it now?

And now I’m caught up on back tweets…

Monday, January 18th, 2010

Follow my tips and ideas on foraging and medicinal foods twitter.com/wildcrafting
And with this post, I’m caught up – next post will be the current tweets.

*****
Harvested about 30 pounds of Jerusalem Artichokes. They are kind of wild – they grow where I don’t want them and come back every year. 5:15 PM Nov 5th, 2009
*****
If you have greens that are tasty but bedraggled make them into herbal vinegars. http://www.holisticwisdom.org/hwpages/herbalvinegars.htm 12:33 AM Nov 4th, 2009 *****
Found what I believe is garlic mustard. Right place, right shape, more mustard than garlic taste, didn’t know it would grow 3 times in 1 yr. 5:00 PM Nov 3rd, 2009
*****
On my walk I found bee balm just beginning to regrow. It was very fragrant so easy to ID. Picked some to season dinner. Similar to oregano. 4:59 PM Nov 3rd, 2009
*****
Hickory nuts. Plenty of trees in and around Ann Arbor. Gather, crack with a hammer of shoe, pick out the meat, enjoy. They also freeze well. 9:03 PM Nov 2nd, 2009
*****
Also made it through my first frozen gallon of maple tree SAP. That worked really well. Took freezer space but otherwise very easy. 8:08 PM Nov 1st, 2009
*****
I label things with date, name, and place so I can remember picking. Today black rasp. July 7, from The Big Playground. So long ago now… 7:41 PM Nov 1st, 2009
*****
Already enjoying frozen black raspberries in oatmeal each morning. I add them right at the end of the cooking. Add raisins almonds earlier. 7:38 PM Nov 1st, 2009
*****
Comfrey leaves help heal cuts, general wounds, AKA “knitbone”. Applied externally or as a homeopathic remedy. Midwives often use for tears. 8:52 AM Oct 31st, 2009
*****
I’ll want comfrey in a few weeks after surgery. Pick leaves now before frost, infuse for a day, discard leaves, freeze infusion. Healing. 8:32 AM Oct 31st, 2009
*****
One option for misc. wild roots, leaves, and other is kim chi. Burdock and dandelion root with carrots, greens, wild onion is my best yet. 8:30 AM Oct 31st, 2009
*****
When the sap runs, maple trees will drip sap. So it is never too late to find a tree to tap. Just have to wait until Feb. or March! 9:44 PM Oct 30th, 2009
*****
ID those maple trees now – the leaves will soon be gone. I have a hard time figuring out trees in winter. 9:36 PM Oct 30th, 2009
*****
Ground Cherries seem to be ripening in the window, even in this dark wet weather. 9:33 PM Oct 30th, 2009
*****
I’m attending Ignite Ann Arbor 2 — http://bit.ly/iquTY and presenting about why I tweet. 15 speakers 5 min each 8:47 AM Oct 29th, 2009
*****
Tasted some rosehips and they were very bland, Needs more frost. 2:50 AM Oct 29th, 2009
*****
No dew berries this year so far. They are a pale blue raspberry like fruit that ripens in October. Found them along a creek last year. 2:48 AM Oct 29th, 2009
*****
Lunch of fried sweet potato, wild garlic greens, found onions, dandelion greens, with tahini and balsamic vinegar on pasta. Lovely. Yummy. 2:46 AM Oct 29th, 2009
*****
Picked ground cherries, not all of them are ripe. They are considered poisonous until they ripen, so I’ll try a windowsill and hope. 2:45 AM Oct 29th, 2009
*****
Yellow dock roots can be harvested now, made into oil, used for bruises, scrapes, bone bruises, and more. Oil takes 6 wks to make. 10:07 PM Oct 24th, 2009
*****
Yellow dock is still hanging in there, so you can make pesto from the leaves. It is OK that there are rusty looking spots. That’s normal. 10:05 PM Oct 24th, 2009
*****
I have been gifted with quinces. I don’t know yet what I will do to them other than cook and sweeten. Quince paste looks interesting. 10:32 PM Oct 23rd, 2009
*****
Made chamomile and calendula salves with my med school class. They had fun, enjoyed the hands-on part. Open minded positive group. 3:52 PM Oct 23rd, 2009
*****
The new issue of the people’s food co-op newsletter has my article on herbs used with cancer and heart disease 2:18 PM Oct 22nd, 2009
*****
Valerian grows very easily, spreads like crazy, root is used in the tincture for insomnia, muscle spasms, relaxation. It affects me strongly 10:23 PM Oct 21st, 2009
*****
Having back spasms, will take a little valerian tincture in water and sleep. We made it this week, too soon, so I’ll use last years. 10:22 PM Oct 21st, 2009
*****
Still time to sign up for Free class on Menopause – Thursday 7 pm Crazy Wisdom thanks to People’s Food Co-op 10:20 PM Oct 21st, 2009
*****
The last free event I’ll be doing this year is Nov 6 Ignite Ann Arbor on twittering about wild foods. http://igniteannarbor.eventbrite.com/ 1:01 AM Oct 21st, 2009
*****
Another free class Saturday at the Reskilling Festival, I’ll be helping people brainstorm about building a root cellar. 12:59 AM Oct 21st, 2009
*****
Free class Thursday on Menopause and Herbal Allies – the good news. Crazy Wisdom Bookstore, 7-8:30, sponsored by The People’s Food Co-op 12:58 AM Oct 21st, 2009
*****
Dug up Echinacea and Valerian roots, my med school class turned that into tincture, 103 proof vodka. In 6 weeks it will be ready for use. 12:56 AM Oct 21st, 2009
*****
2nd year wild carrot has turned into Queen Ann’s Lace, tall flower, the root is woody, and beginning to deteriorate. No use at that stage. 11:09 AM Oct 20th, 2009
*****
It is a great time to harvest wild carrot roots. The first year plants will have a nice solid, pure white root. Smells like carrot. 11:08 AM Oct 20th, 2009
*****
Was invited to pick buckwheat. A little late, many seeds had fallen, but it was different. Now, to remove the hulls and have flour. 10:16 PM Oct 19th, 2009
*****
Found a few goldenrod flowers still, picked a few and missed the yellow jacket also enjoying them. She stung me, oww. Apis and baking soda. 10:15 PM Oct 19th, 2009

More Tweets – Just Two more to catch up

Monday, January 18th, 2010

This and another 40 or so will put me up to date on my missing tweets. Follow me on twitter.com/wildcrafting for daily updates.

Harvesting gets more and more scant – but roots are still a great feast. Burdock (look for leaves with no flower stalks), dandelion are 2 9:27 PM Nov 27th, 2009
*****
When you harvest for bark, take vertical strips. If you gird the tree (go around) it dies. Except cork trees. But that is not a local tree! 6:39 AM Nov 25th, 2009
*****
we have slippery elms around here, but I’ve never harvested from them. Bark is powdered and used to stop colds, sooth colon, nutritious. 6:38 AM Nov 25th, 2009
*****
Just sniffed oil drops on surgical gauze. A bit formal – but some concessions can be made for the setting. Totally completely effective. 8:36 PM Nov 22nd, 2009
*****
Used peppermint oil to control post-surgery nausea. Read studies that said it worked, 1st and only chance to try. Amazing. Would wild mint? 8:31 PM Nov 22nd, 2009
*****
Using st. john’s wort oil topically to keep shingles at bay. Made from flowering tops gathered in June, farmer’s field. In Olive oil. Works. 8:29 PM Nov 22nd, 2009
*****
witch hazel grows in clumps of small trees. This must be ornamental var. as friend says he saw only one tree. And it fruits b4 it flowers. 11:40 PM Nov 21st, 2009
*****
friend walking my dog came back with witch hazel flower. blooms in Nov. fringy thin yellow petals. not edible but tinctured for astringent. 11:36 PM Nov 21st, 2009
*****
home from hosp day early – oatmeal made with maple sap – not syrup frozen from last season. And black rasp. No hosp. food at all. 12:50 PM Nov 21st, 2009
*****
No more tweets until Sunday at the earliest. Combining the best of conventional and alternative therapies, to be nourished and heal fast. 9:44 PM Nov 18th, 2009
*****
Woods today filled with young garlic mustard. Bad. And young strawberry plants – promise of good things in the spring. Good. 9:42 PM Nov 18th, 2009
*****
catnip is making a go of growing in this warm weather. Herbal tea, dry for cats, add to cooking greens for flavor change. Soothes stomach. 1:24 PM Nov 18th, 2009
*****
It took about 2 weeks for my root cellar to stop smelling like dead mice. The down side to food storage. Those mice are amazing. Destroyers. 9:50 AM Nov 18th, 2009
*****
I think I will miss the woods more than anything. Good motivation to get well soon. I just can’t be inside too long.. lots grows in the cold 9:46 PM Nov 17th, 2009
*****
Hope to be back next week, posting ideas, recipes, philosophy, info on medicinal herbs, and herbs I’m using to nourish and heal. 9:44 PM Nov 17th, 2009
*****
I will be indoors for a week or two recovering from major abdominal surgery. It may be hard to twitter about wild things for a bit. 9:42 PM Nov 17th, 2009
*****
Lots of dandelions. Craving tahini. Combines well – recipe http://moonfieldpress.com/pages/samplerecipes.html from my cookbook. 9:41 PM Nov 17th, 2009
*****
Burdock root infused overnight, strained and used in baths for soothing skin care, for itching and luxurious sensations. Freeze 4 later use 11:30 PM Nov 15th, 2009
*****
tomorrow – final comfrey leaf harvest. For herbal vinegar 4 minerals, and decoction to preserve by freezing. Wound healing used externally. 11:27 PM Nov 15th, 2009
*****
Soup made from Jerusalem artichokes, chestnuts, garlic and brussel sprouts. Pureed artichokes, 40 cloves garlic for 3 gallons. Tasty. 11:06 PM Nov 15th, 2009
*****
Long walk but not much to eat. Comfrey still growing strong. My bees are a bit troubled, warm weather but no flowers. That’s hard for them. 5:00 PM Nov 14th, 2009
*****
Still avail. roots of dandelion, burdock, chicory, wild carrot; yellow dock leaves (think pesto); apples, crabapples; acorns, black walnuts 9:05 PM Nov 13th, 2009
*****
Did more talking about wildcrafting than doing it today. Encouraging urban maple syruping, listing wild plants still harvestable. 9:02 PM Nov 13th, 2009
*****
Tincture of St. John’s Wort oil is ruby red, just beautiful. Used for shingles, nerve pain, anti-viral, and Seasonal Affective Disorder more 9:32 PM Nov 12th, 2009
*****
Productive day dealing with previous preparations. Decanted St. John’s Wort oil and tincture, vinegars of pine and comfrey, echinacea tinct. 9:30 PM Nov 12th, 2009
*****
Evidence for Echinacea in small doses all anecdotal. My published article http://www.holisticwisdom.org/hwpages/echinacea.html 8:33 AM Nov 11th, 2009
*****
Taking home made Echinacea purpurea tincture daily – 10 drops in water – as prevention against misc. viruses. Made from roots, 3 YO plants 8:31 AM Nov 11th, 2009
*****
Drinking nettle leaf infusion – eating dandelion leaves – enjoying yellow dock leaf pesto – wild pears – ground cherries not ripening 8:29 AM Nov 11th, 2009
*****
And, sometimes conventional medicine is necessary and profoundly helpful. Best solution? Combine the two. Alt. and Conv. 8:28 AM Nov 11th, 2009
*****
Health Insurance nightmares interfere with life & happiness, including posting on wild food. Sorry! Do it yourself medicine is more peaceful 8:26 AM Nov 11th, 2009
*****
Use dried rosehips with other herbs for tea, infuse with lid 20 minutes or a couple hours. Nice color, taste, and vit. C. 9:00 AM Nov 8th, 2009
*****
Found some rosehips? You can dry them. Dry the flesh, not the seeds, on a tray in any airy warm place. Store in jars with lid. 8:59 AM Nov 8th, 2009
*****
The Nov. Herbal Wisdom class has been postponed. It will be January 28th, on using herbs for cancer and heart disease. 8:57 AM Nov 8th, 2009
*****
Rosehips – nibble on the red flesh, avoid the barbed seeds inside. Great source of Vit. C 3:24 PM Nov 7th, 2009
*****
Canoeing – found a few rosehips to nibble. Not much else, so just enjoyed the warm sunny weather and being on the water. 3:23 PM Nov 7th, 2009
*****
If they’ve been frosted, it will be too late. Not the right flavor to spend time preserving. 11:42 PM Nov 6th, 2009
*****
I will be looking for unfrozen garlic greens and chives tomorrow. Forget to dry some for the winter. 200 degree oven, into well sealed jar. 11:41 PM Nov 6th, 2009
*****
Ignite2 went well, love to talk about wildcrafting with people who never considered it, or who remember their g-mother doing it. 11:40 PM Nov 6th, 2009
*****
As of this moment, just 32 free tickets left for ignite2 http://igniteannarbor.eventbrite.com/ So about 500 people will be there. Cool. 12:08 AM Nov 6th, 2009
*****
I am explaining my motivation and passion for this twitter experiment at Ingite2, Friday night, 7 pm. 5 minutes, 20 slides, auto advance 12:06 AM Nov 6th, 2009
*****
Eat ‘chokes raw like water chestnuts, baked and mashed with potatoes, boiled in soups, stir fried is awesome, very versatile. Nutritious 2 5:18 PM Nov 5th, 2009
*****
I’ll put some in sand in the root cellar. Last year the mice got to them, this year taking measures against mice so there is hope. 5:17 PM Nov 5th, 2009
*****
To store Jer. Art. don’t remove the dirt, put in plastic bags in the produce drawer of your refrig, I’ve had some last almost a year. 5:16 PM Nov 5th, 2009 *****
Harvested about 30 pounds of Jerusalem Artichokes. They are kind of wild – they grow where I don’t want them and come back every year. 5:15 PM Nov 5th, 2009

More Tweets Repeated Here

Monday, January 18th, 2010

Follow me on twitter.com/wildcrafting or read here every few days. I’m still catching up form not posting since mid-October.

*****
white pine needles harvested all year. In winter, white pine infusion good source of Vit. C. Tastes like turpentine though. And diuretic! 9:36 PM Dec 21st, 2009
*****
reminder – white pine needles in jar, apple cider vinegar to top, non metal lid, wait 6 weeks = white pine flavored vinegar with + minerals. 9:35 PM Dec 21st, 2009
*****
Comparing balsamic vinegar and homemade white pine needle vinegar. B. is more “oaky” WP the apple cider taste comes thru. WP is surprising. 9:21 PM Dec 21st, 2009
*****
OK things are covered with snow. U can still ID wild carrot, chicory, burdock, mullein, and so many others, ready for early spring finds. 6:40 PM Dec 19th, 2009
*****
Foraging is walk outside when something wonderful could happen any moment. Even this time of year. Like High Bush Cranberries! 3:34 PM Dec 19th, 2009
*****
From “Why Animals Make us Human” by Temple Grandon. Anticipation = pleasure. Being outside and expecting “treats” is reinforcing. And basic. 3:32 PM Dec 19th, 2009
*****
Temple Grandon writes of primitive “seeking behavior” creating pleasure. My point exactly, why foraging is deeply rooted and makes us happy. 3:31 PM Dec 19th, 2009
*****
I think the only place that sells SJW oil locally is The People’s Food Co-op. Many people are unfamiliar with the oil, just know tincture. 8:05 AM Dec 17th, 2009
*****
Made from local flowering tops of Hypericum Perforatum. Look for it in mid June. Cautions with internal use of tincture or pills. Not ext. 8:03 AM Dec 17th, 2009
*****
Huge difference in pain relief and nerve sensitivity. I love this oil. Fantastic for shingles outbreaks as well. Topical use only… 8:01 AM Dec 17th, 2009
*****
2 days w/out topical St. John’s Wort oil on incision and discomfort increases. Last 12 hours with, clear improvement. A small experiment. 7:59 AM Dec 17th, 2009
*****
Still processing tasks to complete from summer and fall. Frozen cattail pollen to sift, acorns to process, buckwheat to hull. Winter work. 11:38 PM Dec 16th, 2009
*****
Because it is in our nature to gather wild foods. We evolved that way too. When you give in to that deep need, foraging is deeply satisfying 7:27 PM Dec 15th, 2009
*****
How you feel when you add wild foods to your diet may be a first indicator. My body says YES! A deep primitive response is also satisfied. 7:26 PM Dec 15th, 2009
*****
If we evolved with certain foods, do we deal with them differently than recently adapted and “improved” foods? May take a while to know. 7:21 PM Dec 15th, 2009
*****
One theory is that wild foods are more digestible and with better nutrient uptake. Because cells respond slowly to change and hybrid foods. 7:20 PM Dec 15th, 2009
*****
My foraging friend ground the wild “pepper” with wild mustard seeds, homemade vinegar, made an interesting condiment. Flavorful! 4:17 PM Dec 14th, 2009
*****
Saw some “Poor Man’s Pepper” seed pods dried by a path. Still has that peppery great flavor, but bit wet tasting as well. A treat on a walk 4:15 PM Dec 14th, 2009
*****
On hand now I have jams of black raspberry, quince, red raspberry, strawberry, blueberry. Also pear butter, apple butter. All gifts. Yum. 6:34 PM Dec 13th, 2009
*****
Jam is also an unusual treat stirred into hot tea, herbal or most others. Use it in lots of places you might use honey , sugar, etc. 6:32 PM Dec 13th, 2009
*****
With all the jam I’ve been gifted with it is time to make thumb print cookies. Buttery nut cookie, make hole with thumb, fill w/ jam, bake 6:30 PM Dec 13th, 2009
*****
Friends have had freezer failures and are making more jam from berries that thawed. Next year consider drying as another option. Low tech. 6:27 PM Dec 13th, 2009
*****
Found a confused pussy willow on my walk. Soft fuzzy buds . Even pussy willow has salicin, used for headaches and pain. Extracted from bark 2:40 PM Dec 12th, 2009
*****
If a parsley farmer is sued, can they garnish his or her wages? … The rare leafy green joke… I collect them no matter how bad. 9:20 AM Dec 12th, 2009
*****
Interested in hands on learning? Location in Ann Arbor and Chelsea MI, no$$, work exchange only. DM with your e-mail. 2 apprentices needed 9:06 AM Dec 12th, 2009
*****
Thinking of spring: two gardens to plant, and the wild harvest starts with maple sugaring Feb or March. Seeking 2 people 4 apprenticeship. 9:03 AM Dec 12th, 2009
*****
Started the day with buckwheat pancakes with black raspberries, picked June 28, and my own maple syrup from last Feb. Memories & great food 9:01 AM Dec 12th, 2009
*****
Continuing to use St. John’s Wort oil on my incision , numb areas beginning to itch and have more feeling. Facilitates nerve regeneration. 7:04 PM Dec 11th, 2009
*****
Chenopodium, Lamb’s Quarters, is one plant to save seed to cook as grain or grind for flour. But huge work in preparation. Small return. 3:49 PM Dec 9th, 2009
*****
Wind is helpful to separate the wheat from the chaff – or any other seed with husks you saved foraging. But 50 MPH today – too much. 3:47 PM Dec 9th, 2009
*****
This will be my rare plug. Buy directly from me – http://bit.ly/852ANW and I can personally autograph. I’ll twitter recipes this winter. 9:17 AM Dec 8th, 2009
*****
My cookbook “Spinach and Beyond: Loving Life and Dark Green Leafy Vegetables” includes wild greens and how to use them. http://bit.ly/8x3tvT 9:14 AM Dec 8th, 2009
*****
My foraging friend stashed his for wine making, mine will mostly go on top of oatmeal. Added at end of cooking. Or cornbread, or pancakes. 7:36 PM Dec 7th, 2009
*****
Unearthed the large stash of black raspberries from the back of freezer. The color, taste, and even smell at this time of year is heaven. 7:34 PM Dec 7th, 2009
*****
The job of controlling and eliminating invasives is overwhelming. Eating them is a reasonable part of a needed larger strategy. cooperate 4:57 PM Dec 6th, 2009
*****
I would hate to see many of them be totally eliminated. For now, we are all working to stop the spread and that is important. Next – ? 4:55 PM Dec 6th, 2009
*****
Invasives are often powerful herbal healers and good food. Is there a conflict? Mostly I just find where they are trouble and harvest them. 4:53 PM Dec 6th, 2009
*****
Just now found my direct tweets- so apologies for not responding b4. Not sure what I wasn’t seeing, my other account they showed up. OK now 4:52 PM Dec 6th, 2009
*****
The hard frost this am knocked out a lot of greens, but even wilted you can eat for a few days. Cook first. Some taste better after a chill. 9:02 PM Dec 5th, 2009
*****
http://bit.ly/4tQ6g4 links to article on wildcrafting in Sweden. 9:00 PM Dec 5th, 2009
*****
Cold frames, hoop houses, greenhouses, are good for weeds and wild food not just intentionally planted plants. Extend the season! 8:47 PM Dec 4th, 2009
*****
You can place ground cover fabric, AKA reemay, over your more tender weeds and extend the season. Also easier to find greens in the snow. 8:46 PM Dec 4th, 2009
*****
In Dec. any fresh edible green is a great thing. A little added to a recipe goes a long way. Esp. with a strong wonderful garlic taste! 11:15 PM Dec 3rd, 2009
*****
Saute in oil, mix with sour cream, add to baked potato. Sliver into butter, use garlic butter on bread and bake. Add chopped to marinade. 11:13 PM Dec 3rd, 2009
*****
Garlic mustard recipes: tear into small pieces, add to salad greens. Add to stir fry. Add to other greens boiled or steamed. …to be cont.. 11:11 PM Dec 3rd, 2009
*****
If you can pull up the roots with the garlic mustard &discard them, you’ve done a good deed. They create soil environment that hurts trees. 6:12 PM Dec 2nd, 2009
*****
I was munching on garlic mustard today. Expect it to be around most of the winter, it is a green you can uncover from snow and ice and eat. 6:11 PM Dec 2nd, 2009
*****
With the ground not yet frozen, you could still ID Echinacea from the stalks with cone like flowers, dig the root, clean, chop. 8:27 PM Dec 1st, 2009
*****
My Echinacea root was put into 100 proof vodka. 6 weeks later now ready to decant. 10 drops a day in water to stave off flu, colds, and crud 8:25 PM Dec 1st, 2009
*****
Picked more comfrey leaves today, topical healing for friend – recent childbirth. Soothing and healing for tears, make liquid extract. 10:18 PM Nov 30th, 2009
*****
Ever made pesto in December? Find a few sheltered leaves from dandelions yellow dock (especially), plantain, and treat like basil. In Dec.! 10:15 PM Nov 30th, 2009
*****
So happy to be out walking, even if short. Dandelion greens stay edible nearly all winter – I’ve found and eaten in Feb. Flowers even. 11:20 PM Nov 29th, 2009
*****
A gallon of maple sap makes about 8-9 bowls of oatmeal. So I had a months worth of oatmeal breakfasts frozen in plastic milk jugs. Sweet. 10:10 PM Nov 28th, 2009
*****
buckwheat pancakes made with maple syrup from the tree next door last Feb. was great way to start the morning. 10:07 PM Nov 28th, 2009

More tweets to catch up with

Sunday, January 17th, 2010

The next batch of un-blogged tweets. I’ll expand them on AnnArbor.com tonight or tomorrow.

Had some bread made by a friend, Lamb’s Quarter’s seeds mixed in. Sort of like poppy seeds, gentle flavor, nice texture, slight earthiness 4:59 PM Jan 4th
*****
Wild greens are heart healthy – the greener the better. Eat more greens, stay out of the ER. Just my idea for a healthy New Year! 7:35 PM Jan 3rd
*****
Walk in the woods pre-empted by taking my brother to ER. No wild foods there. Nothing green but scrubs. They didn’t ask about diet or herbs. 7:34 PM Jan 3rd
*****
Some mushy rotting crab apples on a walk, not much else. Spent more time looking down careful of ice than looking around watching for food. 3:23 PM Jan 2nd
*****
I’m starting now saving plastic jugs, ID trees, each tap hole is about 10 gallons sap most years = 1 qt syrup. I plan to tap about 6 trees. 6:19 AM Jan 1st
*****
You can tap any maple, as well as birch and sycamore. Sap can be used as is – or boiled for syrup. More stats http://bit.ly/8z5Llo 6:15 AM Jan 1st
*****
Mich produces over 90,000 gallons of syrup each year. Multiply by 40 to count sap production. Takes 40 gal sap to make 1 gal syrup. 6:13 AM Jan 1st
*****
Maple syrup is the first farm crop harvested in MI each year. Hoop houses may change that… but the season usually begins next month! 6:11 AM Jan 1st
*****
Left over acorn and buckwheat black raspberry pancakes. It has been good year for wild food and learning to tweet! Thanks for following. 7:46 PM Dec 31st, 2009
*****
1 more reason I like natural unprocessed stuff- I’m more sensitive than many. Blogging bad reaction to cleaning product http://bit.ly/82EmB4 4:30 PM Dec 31st, 2009
*****
But HBC is a source of vit C mid-winter. This week they were the worst ever. Maybe time and desperation would improve the flavor. 6:50 PM Dec 29th, 2009
*****
Found and tasted some High Bush Cranberries out in the woods. Oh they tasted really truly awful. They have a flat seed – and red berry. 6:48 PM Dec 29th, 2009
*****
Back to blogging on annarbor.com. That was some writer’s block, glad it is over. http://bit.ly/5QM0V4 10:19 PM Dec 28th, 2009 from TweetDeck
*****
Finally heated and strained 5 big jars of honey with lots of comb. Left from rescuing a wild hive this spring. Big mess, sweet reward. 9:31 PM Dec 27th, 2009
*****
Every bit of maple syrup leaves me counting the days until the sap runs again. Maybe 60 or about. Love these pure simple tastes. All year. 9:23 PM Dec 27th, 2009
*****
The ultimate in local foraged/gleaned pancakes. Outstanding. Acorns add a very interesting multi level taste. Just not something I’m used to 9:21 PM Dec 27th, 2009
*****
These will be pancakes with multiple stories. I’ll experiment with my sourdough starter in place of baking soda for next time. 12:42 AM Dec 27th, 2009
*****
Later today, will combine handpicked buckwheat with acorn flour, homemade butter, last years maple syrup, local eggs, raspberries, for wow! 12:39 AM Dec 27th, 2009
*****
Gleaned buckwheat in Oct. Winnowed recently, grind in mill with hulls, the hulls are then sifted out easily. Foraged Buckwheat flour! 12:38 AM Dec 27th, 2009
*****
I have a few spots of garlic mustard I will watch into the winter – how long can it live ? How cold can it get? How durable is this pest? 10:36 AM Dec 26th, 2009
*****
Under that snow lurks garlic mustard, alive and well and also edible. Add to other pot greens, small bits in a salad, it is tasty still. 10:34 AM Dec 26th, 2009
*****
Dog Nala found sumac in my pocket and ate it – the Vit. C taste made her wince and lick her lips but she kept nibbling. Wild dog. 8:50 AM Dec 25th, 2009
*****
Sucked and licked the berries, friend took it to make sumacade – soak fruit in cold water, ideal with sun, but time will have to do. Vit C 8:48 AM Dec 25th, 2009
*****
Earlier in the week found vibrant staghorn sumac fruit bursting with flavor. Wow! Glad now we picked it as this rain would delete flavor. 8:46 AM Dec 25th, 2009
*****
Bad weather for dogs. Nala wasn’t interested in freezing rain at all – but nature calls and she had no choice. Back under the blankets now. 8:44 AM Dec 25th, 2009
*****
The best were less than 1/4 inch, growing by the river. Almost missed them. The yukky hips more profuse, and nearby. Have to taste to know. 8:16 AM Dec 24th, 2009
*****
Yesterday sampled 3 different rosehips. The smallest was exclaim out loud good. Sweet, lemony, nice texture. Other two bland and bad. 8:14 AM Dec 24th, 2009
*****
My cookbook “Spinach and Beyond Loving Life and Dark Green leafy vegetables sold over 30 copies this week. Largest sales in over 5 years. 9:23 AM Dec 23rd, 2009
*****
And the taste difference between old flour and newly milled flour is amazing. Fresh flour still tastes alive, not like dust. 8:31 AM Dec 23rd, 2009
*****
Seeds store better than flour. The ideal is to have the “berries” of the grain, and grind as needed. Healthy oils and nutty taste are saved. 8:30 AM Dec 23rd, 2009
*****
Chenopodium (lamb’s quarters) are the green to the left – better as a green than as grain. Greens can be blanched and frozen 4 winter eating 10:24 PM Dec 22nd, 2009
*****
My foraging friend tried cooking up lamb’s quarter seeds tonight. Result: hard, slightly burned, lots of work not much to be excited about. 10:23 PM Dec 22nd, 2009
*****

I’ve been remiss

Monday, January 11th, 2010

… and haven’t been posting the latest tweets. So I’ll do 25 at a time for a bit and catch up. Here are the last 25 – most recent is at the beginning.

Uncovered garlic mustard from packed snow. A little less vibrancy, still tasted great, lost some intensity. But it is alive, -1 F the day b4 1-11-10
*****
Late afternoon spotted a dead great blue heron in a stream, Mary Beth Dole Park. They are always around on foraging trips on the river. Sad. 1-11-10
*****
Some squirrel is going to find these nuts and be really really happy. Or deer, or just about any creature. High fat in winter – good thing. 1-10-10
*****
Later in the day and my foraging friend is returning his acorn stash to the woods. They are mostly spoiled, but good enough for squirrels. 1-10-10
*****
Acorn hulls on my stairs and living room rug. Squirrels? No, my dog is finding dropped acorns and eating them. She is as weird as me. 1-10-10
*****
Wild foods have a profoundly low carbon footprint. No fertilizers, no pesticides, no transportation costs. Most prep is slow and low tech. 1:35 PM Jan 9th
*****
Oatmeal with ground flax seed, frozen berries, homemade raw milk goat yogurt, honey from my bees, almonds, raisins, cinnamon = best brkfast 5:53 AM Jan 9th
*****
The berries in my oatmeal this am are mulberries, picked 7-9-09. In ’09 the mulberries lasted an amazing 2 months. I ate some every day. 5:50 AM Jan 9th
*****
I may not be into appliances, the the Cocoa Latte Machine is a fave. Heats infusions, cider, hot chocolate, froths, perfect temp & blending 5:29 PM Jan 8th
*****
My new favorite way to prepare cider – grind cinnamon, allspice, cloves, cardamon, nutmeg and add to the hot drink machine – heats & blends 5:28 PM Jan 8th
*****
Good time to look over the stored food and consume. I had forgotten 2 gallons of home made apple cider in the outdoor freezer. It’s time… 5:27 PM Jan 8th
*****
Nettle season is early may. But I have lots in the freezer to enjoy all winter. And buy dried from the co-op, steep 3-8 hours. Rich. 3:18 PM Jan 7th
*****
Most of the nettles I pick I cook or blanch and freeze. My favorite patch has been taken over by garlic mustard. Which is tasty & inferior. 3:17 PM Jan 7th
*****
I’ll need to transplant a lot of them for the new garden space. And then I will ask male visitors to water them. They need lots of nitrogen. 3:13 PM Jan 7th
*****
Warmed up some nettle tea infusion after a long walk in the snow. I bought the dried nettles, but I am growing them in Chelsea. Next to Lake 3:12 PM Jan 7th
*****
Still accepting e-mails this wk from people interested in work exchange apprenticeship starting w/the maple syrup season. 2-5 hrs a week. 1:09 PM Jan 6th
*****
Free Ann Arbor class on herbs for cancer and heart disease Jan 28 sponsored by PFC taught by Linda Diane Feldt. Register at the Co-op 1:07 PM Jan 6th
*****
The black berries you will see in winter are often Buckthorn. They are also toxic. Good resource here http://bit.ly/6DaVdm to learn more. 4:50 PM Jan 5th
*****
The honeysuckle nectar dripping from the flowers is a treat mid summer. But the berries are mildly poisonous. 4:43 PM Jan 5th
*****
Lots of red honeysuckle beriries in the woods right now. DON’T eat them. The only edible var is Lonicera caerulea and has a blue berry. 4:41 PM Jan 5th
*****
This is a food I have not yet tried. Where is a female Gingko tree in A2? http://bit.ly/8G7Dn0 I think I found one on the old W side once? 2:40 AM Jan 5th
*****
Another error – that should be chopped ginger. But it is true, around here it is also shopped for. 2:47 PM Jan 4th
*****
Simmer 2 inches shopped ginger root 1 qt water , use lid, 20-30 minutes. Add honey. Tastes great, good to prevent colds, drink it outside! 2:46 PM Jan 4th
*****
Long walk in the winter woods – not local and not wild, but Ginger tea with local honey was so wonderful to enjoy in the cold. Made the walk 2:45 PM Jan 4th
*****
Long walk in woods, spotted more rotting crabapples but the Vit. C flavor was there and it had a nice initial taste. Nibbled, not eaten. 2:00 PM Jan 4th

The latest tweets on Wildcrafting

Sunday, October 18th, 2009

Follow me for daily wildcrafting updates via Twitter. Here are the last few twitters, most recent first. Look for an expanded edition of these posts on Ann Arbor.com either later tonight or tomorrow morning.
*****
Prickly pear fruit. A friend had some from south. Tasty, a bit slimy, and then there are the seeds. Sure are a lot of fruits in this world!

Autumn olive berries still tasty, if you can get there before the birds. Easy to freeze as well.

Tried to harvest or at least see cattail roots, but the stalks are too rotted to pull. Saw only dead parts, so not sure if anything edible.

Went through at least two grocery bags of apples, 1/2 again that much in pears. Over a quart of crabapples from last week, juiced whole.

My Champion juicer got a workout, did great with lots of fruit. Lots to compost and some pulp will go to making alcohol/vinegar.

Major processing in 2 hours over 2 gallons of cider and pear juice, also crabapple juice which needs some additives. But overall wow.

Picked a lot of comfrey leaves to make herbal vinegar. The med student class helped make it. They also tasted ginger and stinging nettles.

Danger! Danger! annarbor.com blog posting on wildcrafting http://bit.ly/117zAs

Picking up acorns. Picking up acorns. More acorns. I thought they were done, I was very very wrong. Lots more work still to do!

Pure sap (full strength straight from the tree) frozen for later use instead of water when cooking oatmeal, in bread recipes, or just drink.

Every maple tree in color makes me think of maple sugaring to come. Enjoying the syrup I made last year, and about to use the sap I froze.

Went for a walk and was tasting and picking up acorns etc. and the person I was walking with seemed uncomfortable. Wouldn’t try anything. Hm

I normally try to always use plant common name and Latin so there is no confusion. Hard to do with twitter I would run out of space so easil

My foraging friend shared acorn flour “acornbread” with me earlier. Dark, richer than normal, very nice and different. Interesting.

These are large tasty crabapples. I’d like to try juicing them. I like juice more than jam, and so many of these fruits jam is suggested.

Canoe trip on the Huron today. Harvested crabapples, pickerel weed seeds, cattail root tips, found watercress, still no wapato.

The recent rain washed away a lot of the flavor from the staghorn sumac fruit. Still a hint, but not the explode in your mouth tartness.

The pears are softening but the root cellar is too warm at 60 degrees. They are in the spare refrigerator, but they don’t seem happy there.

Recipe for layered polenta, SELMA Breakfast part two annarbor.com blogging http://bit.ly/4zYfk3

Photos & more from recent tweets http://bit.ly/AE5s1

From Twitter that last week

Thursday, October 8th, 2009

You can follow me, or see the tweet compilations every few days. These are in the order of most recent first.

*****
I had just had homemade cherry pie at a friends, still warm, so a great contrast to Cherry Dogwood. I will explore tomorrow, perhaps juice?

Came home to a gift of Cornus mas fruit – from a Cherry Dogwood tree. Too tired to appreciate it totally, but tried one berry was very nice.

Blogging about guest host experience at SELMA http://bit.ly/v18av “amazing” oatmeal and “awesome” applesauce.

Picking up the last of the acorns. Many more seem to now have worm holes. And of course the squirrels are working hard to take them all.

Made cornbread and added frozen service berries. The bag says Solstice 2008. From downtown corner of Liberty and Ashley. Very yummy.

Plaintain common name – Plantago – the common wide leafed plant found in lawns, paths and driveways. Decreases pain, promotes healing.

Plantain leaves can be ground with water and frozen (use food processor). Use later for cold sores, throat pain, if you bite your cheek.

Even that little bit of cold and frost can make the dandelion greens less bitter. Try some and see. Also improves the taste of rose hips.

Ground Cherries are still not ripe – they are full on green, only a few are yellow.

Of the toxic plants out there, many are dangerous because they contain large amounts of oxalic acid. Virginia Creeper berry current example

Wild grapes are ripe and edible. You need to be certain you can tell grapes from Virginia Creeper fruit which is toxic to kidneys.

Wonder if paw paw has chitinases, causes latex-fruit allergy. I feel this same sensation with Chyrsanthemums. I do have mild latex allergy.

Finally got to taste paw paw, similar to mango and papaya, but grows in MI. Suspect an allergy to it, however. Itchy around my mouth, eyes.

I keep noting Maple trees – thinking of who to ask to tap next Feb for maple sap to make syrup. I have friends with large trees. Good.

Guest chef for SELMA breakfast tomorrow. Only wild thing on the menu is applesauce, picked and made into sauce within an hour. 6:30 am frid

At wcbn studio recording for a show on healh mon. I will talk about wild food

Blog expanding on twitter posts http://bit.ly/1qSjet

Again with the Tweets

Tuesday, September 29th, 2009

Follow me! The fall has just begun. Here are the twitter feeds, in reverse order.

Plenty of pears. And they are pretty ugly. Almost none of them are ripe, which is good. My root cellar is just beginning to be cool.

Eat Jerusalem Artichokes raw, cooked and mashed, in stir fries, in soups, roasted, baked. I clean them with a small brush and lots of water.

The tubers are high in iron, inulin, tasty, store well in the refrigerator. Just don’t wash or clean them before storing in a plastic bag.

Jerusalem Artichokes aren’t exactly wild but yet they become wild. Dig up all the roots you can find, wipe out the patch. They will survive.

Another weed walk scheduled for a week from today Sat Oct. 3. Register by Wednesday. 3-5 at Barton Pond, you have to pre-register. $10-20

This year I’ve been tasting nearly every crabapple I see. An amazing variety of flavors. Great fun to just taste, a nibble is enough usually

A new blog entry on Staghorn Sumac http://bit.ly/14pDsY

Want to tackle a messy, hard, and difficult task? Black walnuts. Amazing, almost smoky, lovely taste. Lots of work. I hear them falling.

Goldenrod is finally fading after a long show. Dry flowers for infusions, tincture it for later use. Immune system, digestive system, more.

Large class tonight, to the question how to grow herbs if live in an apt. – consider the whole city and wildcrafting!

Lots of Sumac, leaves turning red with the fruit. Will use photos in tomorrow’s blog.

Long walk in the Arb. A tasty tart apple near the meadow, too soft rosehips and crabapples seemed almost rotted in this humidity. Acorns.

New wildcrafting blog http://bit.ly/WX0DZ

Wildcrafting – recent tweets

Tuesday, September 22nd, 2009

Follow me on twitter or just check back here ever week or so when I will post the compiled tweets since last time. Also look for my expanded blog posts on annarbor.com I’ll post the links here, but if you want more current info just search for wildcrafting or Linda Diane Feldt. I post three times a week, usually Monday Wednesday and Friday but I’m not strict about it.

To the tweets – most recent first.
*****
Fall arrives at 5:19 pm today. Happy equinox, it is an auspicious day for harvesting.
*****
If you want to do foraging but don’t get around much, partner with someone who bikes, or who walks a lot. Tell them what to look for.
*****
Free class this Thursday “Nourishing and Medicinal Herbs” Crazy Wisdom 7-8:30, & so begins another year (18th?) of the Herbal Wisdom series
*****
Another category of food (local organic sustainable) – neglected. Like in the back of your ‘fridge. Like fruit left to rot. Eaten years ago.
*****
This would be Staghorn Sumac, lovely red berries in a sort of cone, slighlty furry berries and staghorn antler like fuzzy branches.
*****
Sumac is reday for harvest for sumacade. Add to you water bottle, 30 min and taste. Or sun tea for a few hours, or dry and use cooking or T.
*****
I need to work on my publicity. No one signed up for the weed walk today. Next chance until spring — Oct. 3. Register before Oct. 1.
*****
My bees were so very happy today. They were dashing about wildly in the sunshine, finding asters and the last of the goldenrod and ??
*****
Pondering why the article on acorns has been so popular. Because everyone can identify them? Surprise that something plain has use? ??
*****
My recent favorite pear tree has no pears this year. Now I need to keep an eye out. I’d like to store a couple hundred pears at least.
*****
And yet more acorn shelling. Tried to watch Princess Bride at the same time but the DVD player crashed. Told jokes instead.
*****
Ended up in a park in Brighton and had a friend taste autumn olive berries. She loved them and picked a handful to enjoy. Seed to spit out.
*****
Blogging about acorn pancakes with other wild and local ingredients http://bit.ly/XQsNd
*****
Weed Walk this Sunday, Sept 20, 3-5 pm. So far no takers so it is in danger of being canceled. Sliding scale $10-20. Register b4 noon Friday
*****
Breakfast of acorn pancakes with black raspberries, served with maple syrup I made in March. Made with local raw goat milk and eggs. Yum!!
*****
Latest wildcrafting blog on annarbor.com http://bit.ly/cKnL9 A little foraging philosophy – expecting the unexpected.
*****
Got to tromp around in the woods and wetlands for HRWC this am. Lots of rose hips, elderberries, heard a recipe for elderberry flower tea.
*****
http://bit.ly/4iCxpL latest blog on wildcrafting for annarbor.com