Author Archives: Wild Cookery!

Crème Fraîche

Creme Fraiche 3

Many of you may be saying “What the heck is crème fraîche?” (Pronounced: ‘Krem fresh’)

I’m glad you asked. If sour cream had a sexier, less sour, more amazing twin that was better at almost everything, it would be crème fraîche.

If you don’t care for sour cream, you may still like crème fraiche. I don’t much care for sour cream, but find crème fraîche to be delicious.

It’s also used in omelets and scrambled eggs and many other things to an amazing effect.

The simple recipe is below

Crème Fraîche


16 oz heavy whipping cream

1 oz buttermilk


Wooden spoon

Glass jar with a screw on lid to store crème fraîche in.

A coffee filter

A rubber band

A cool, dark place.

Pour the whipping cream into a glass jar with a lid large enough to hold 17 oz of liquid with a bit of space on the top so that you can get the wooden spoon in there.

Pour in the buttermilk on top of the whipping cream in the glass jar, and stir gently, but thoroughly.

Place the coffee filter over top the jar, and secure with the rubber band.

Creme Fraiche 1

Put in a cool dark place for a full 24 hours.

After 24 hours your crème fraîche is ready to rock.

Remove the coffee filter and rubber band, and taste the crème fraîche with a spoon to sample the awesomness you’ve just created.

Creme Fraiche 2

Screw on the lid and store in your refrigerator.

Sources and opinions vary, but you should be able to store it for at least a few weeks, refrigerated.

Categories: Food Health, Food Storage, Modern Cooking, Organic, Uncategorized | Tags: , , | Leave a comment

Hand Whisked Mayonnaise


Today was the first day I attempted mayonnaise. It came out what looked to be perfect. It made great peaks, it tasted fantastic. We put little dollops on our soft boiled eggs, and sprinkled a tiny bit of Maldon finishing salt over it all, and it was heavenly.


However, by the time we finished breakfast, our mayonnaise looked like this:


I knew there had to be a way to fix it, and sure enough, one way to do it is to start over with 1 tablespoon of water, dribbling in a little bit of the broken mayonnaise at a time and re-whisking it, adding water as needed once it gets too viscous. It worked.

You can see here the broken mayonnaise on the left spoon vs the fixed on the right.


An hour later at room temp the mayonnaise has not budged in it’s form, so I stirred it, and put it in a container in the fridge. Another hour in the fridge, and it’s still good to go.

Time will tell whether it decides to break down again or not, but so far so good.

If it does break down again, I’ll repeat the process until it stays together.

I used an egg yolk, ‘Plochman’s Original Stoneground Dijon Mustard’, water, white wine vinegar, canola oil, lemon juice from fresh lemons from our lemon tree, and kosher salt.

The basic recipe is below, and is Chef Thomas Keller’s recipe:



1 Egg Yolk
Dijon Mustard – 5 grams
White Wine Vinegar – 7 grams
Lemon Juice – 7 grams
Canola Oil – 350 grams (Any neutral flavored plant based oil will work, I used canola)
Water – Several tablespoons. Just get a small bowl and put a tablespoon in it, use as needed once it gets thick.


Mixing bowl
Damp kitchen towel
Cutting board
Paring knife
Glass jar to store Mayonnaise in.

You will be whisking constantly in this recipe, but the end product is well worth the effort.
Dampen the kitchen town, wring it out, then fold it over into a triangle and roll it into a turban shape. Form a crown around the bottom of the mixing bowl to stabilize it.


Whisk the yolk in the mixing bowl, then add and whisk the dijon mustard into it. The dijon mustard helps with emulsification. Continue whisking with your dominant hand as you S L O W L Y whisk in oil. I put mine in a condiment squirt bottle, and it works great. As the mayonnaise starts to thicken add a tablespoon of water. Keep whisking and add the vinegar and the lemon juice. Keep slowly adding oil.

If the mayonnaise breaks aka separates and turns into runny goop, the oil has overwhelmed the yolk’s ability to bind it, and you can do one of two things.

1.) Add more mustard to help it re-emulsify. (This will also make it more mustardy tasting.)
2.) Start in an empty mixing bowl with 1 tablespoon of water and whisk the broken mayonnaise into the water a drop at a time until it re-emulsifies, then slowly mix it back in about 1 tablespoon at a time, adding more water, also 1 tablespoon at a time, whenever it gets too thick and harder to whisk.

I didn’t want it more mustardy and so I chose option #2, and so far so good, it’s holding after an hour+ at room temp and the first time it broke completely after about 15 minutes.

Keep whisking and adding oil until you get to the viscosity you want and see peaks form. Taste and add salt and lemon juice a little at a time to your own personal taste.


Trust me when I say this: Leave it in the mixing bowl for half an hour at room temp. Then come back to it. It’ll be easier to fix if you don’t have to take it out of a jar and put it BACK into the mixing bowl.
If it holds after 30+ minutes, you should be good to go to put it into the glass jar to store it in the fridge.

In hindsight, I think the coarse mustard may have been the source of my emulsification issues, vs a much smoother mustard with more actual ground mustard in it. I will note this and use regular dijon mustard next time.

Plochmans Mustard 2

Categories: Education, Modern Cooking, Organic, Uncategorized | Tags: , , , , | Leave a comment

Wild Cookery 4.0: The Rebranding


The name remains the same, but the purpose and content shall be very different from here on out.

Wild Cookery shall refocus more on cooking in all it’s forms, and not just using foraged cooking ingredients.

A large reason for this, is since moving to my present location, it’s extremely difficult to locate even basic forageables to use, and thus my main daily cooking has shifted away from that into more ‘conventional’ cooking.

The good news is, you’ll be in for some of the best cooking techniques and recipes of your life, as you join me in my journey of Epicurean delights.

We’ll be working with a few basics to start with, and moving onto a few more complex things later on, as well as using tools of refinement.

However, in my opinion, even the basics have been vastly overlooked by the majority of people.

For example, I’d been taught to make hard boiled eggs a certain way by my parents and had been overcooking them for 35 years, and thus did not care for them. The ones I made yesterday and today would blow your socks off.


Sometime in the future, I’ll likely do a few more Wild Cookery videos and share some fun recipes.

You should still strive to get the best food that you can. Sometimes this means Organic. Sometimes this means NOT Organic. It all depends on if you know the source of the food. Some people produce perfectly organic food and have for generations but simply haven’t gone through the rigmarole of being ‘certified’

Know your source, and you can make wise and informed decisions about the food you prepare for yourself and your family.

More to come soon!

As always, I can be reached at

Categories: Modern Cooking, Organic, Uncategorized, Wild Cookery | Tags: , , , , | Leave a comment

Brined Pork Roast and Mashed Potatoes

I’m currently taking Thomas Keller’s MasterClass on cooking techniques.

Even though it’s not technically ‘wild’ cookery, I figured I’d share some of the excellent tips, tricks, and dishes that I’ve made, and will be making here.

The first one is not in the MasterClass and is something I whipped up myself after scouring the net on a ‘how to’ properly brine a pork roast. After sifting through a bunch of garbage, I found a simple way that works, which I’ll be sharing with you below.

Tonight’s supper:


Brined Pork Roast and Mashed Potatoes. Reviews: “Succulent.” “Delicious!” “The best pork I’ve ever had!” And my favorite from my daughter: “Even better than the eggplant and garlic confit!” High praise, as that was her favorite dish ever before this. 😀

Everyone has their own way of doing this, this is what works for me. Feel free to adjust any recipe to your own preferences, as they are general guidelines only.

Everyone can figure out the mashed potatoes part with a simple internet search, so I’m just going to roll with the brined pork.

You will need:

(Brine stage)

A pork roast

1 gallon of cold water

1 dry measure cup of kosher salt

A big fricking mixing bowl and lid/plate to cover it. OR Aluminum foil.

A wooden spoon


This is going to brine for ten (10!) hours. Plan accordingly.

Pour the gallon of cold water into the mixing bowl, then dump the cup of kosher salt into it.

Stir until it’s 100% dissolved. If you have a kid who likes to help you cook, they’re great for this whilst you do other prep. Just have them stir SLOWLY.

Take something slim and pokey (a meat thermometer works great for this) and perforate the hell out of your pork roast on all sides, penetrating at least halfway though the meat. If you don’t have at least 50 holes on each main side of the roast, you aren’t trying hard enough.

Cover the top with lid/plate/aluminum foil.

Wait 10 hours. If you eat supper at 5 PM, yer gonna want to brine this about 6 AM.

You’ll need that extra hour for other prep.

(Cooking stage)

A 10” skillet or frying pan

Canola oil

Kosher salt

Cracked black pepper.

A roasting pan and roasting rack (A cookie sheet and cooling rack inside the cookie sheet work great for this!)

Preheat the oven to 350 degrees Fahrenheit/177 degrees Celsius.

Coat the bottom of your frying pan in a thin layer of canola oil, and set to medium high.

Heat until the oil reaches the smoke point.

Put some paper towels down on a cutting board.

Pull the roast out of the brine, rise thoroughly in cold water, then place on the paper towels, and pat dry with other paper towels. Move the roast to a plate to stage it, and replace the now soaked paper towels on the cutting board with new ones, and replace the roast on the cutting board on the new paper towels.

Let the roast set for 1 hour to come to room temperature. This is VERY important for even cooking and no weird under cooked spots in your roast.

(1 hour passes…)

Remove the paper towels from the roast, pat dry again with a new paper towel.


Place the roast directly on the cutting board and season lightly with a dusting of kosher salt and cracked black pepper.

By now your oil should be hot and almost smoking.

Carefully put the roast into the pan and sear it. This will only take a few minutes. Flip it over and sear the other side.

(Searing the meat will lock in some of the moisture when you roast it, as well as make a lovely outer finish on the roast.)

When it’s seared, move the roast from the frying pan/skillet into the roasting pan and then into the oven it goes.

Depending on the size of the roast, you’ll need to adjust the cooking time.

The FDA changed their pork safety guidelines quite a few years ago from 160 to 145. I typically cook it to 150, though that may be more than necessary. It’s lovely at 135 too.

We’ve all been eating overcooked tough pork all our lives, and it’s such a wonderful meat when properly prepared.

I made two roasts and one was significantly smaller than the other. The smaller was done at 35 minutes, the larger at about 50 minutes, with an internal temp of 150. Be sure to stick the thermometer into the largest portion of the meat.


It’s pink, and it’s supposed to be! It’s also tender, juicy, and delicious. As long as your meat thermometer read 145 degrees, you are 100% safe. Enjoy pork as it was meant to be enjoyed… juicy and delicious.

Plate and enjoy!

Or, if you’re like my daughter, have fun with your pork and potatoes!


More to come soon!

As always, I can be reached at

Categories: How To, Modern Cooking, Recipes, Uncategorized, Wild Cookery | Tags: , , , , | Leave a comment

Just Peachy

We had a lovely 4th of July. We went over to the inlaws for the day, and Dad bought some fireworks. The kiddos were very excited and insisted on picking out which one was to be shot off next.

An old family friend of theirs, a lady from Gambia stopped over for the celebration and to watch the fireworks.

She has fruit trees at her house and brought us something I hadn’t had in over 20 years… fresh, off the tree PEACHES!


The kind lady also extended the invitation that I could go over and pick some more off of the tree, if I so desired. If I can find a way to store them in my extremely limited storage space, I may take her up on the offer, as they are quite delicious.

Huzzah for peaches!

Categories: Uncategorized, Wild Cookery | Tags: , , , , , | Leave a comment

Another year, another beer.

That would be nice, actually. Mmm… beer…

Not very good for you, but damn if good beer isn’t an awesome thing.

Well, again, a very long time has lapsed since my last post on this blog.

I’d pretty much given it up for dead, with the lack of actual foraging that I’ve been doing, or rather, not doing, over the past year or so.

Due to unforeseen circumstances I’m no longer in my little green garden of foraging goodness, and local foraging areas are incredibly inaccessible to me at the moment.

Seeing has how it’s been so long since I’ve posted or had an actual following of fellow foragers, I don’t expect anyone to really read and/or comment upon this, but it’s more as a cathartic for myself to type my thoughts down and be able to reread them at a later time for reflection and to track my own progress.

Categories: Primal/Paleo, Uncategorized, Wild Cookery | Tags: , , , , | 1 Comment

Wild Muther****in’ Cookery, B****es!

Why hello there foragers, friends, and fiends!

‘Tis been an awful long time since I posted anything in this blog. Not been doing much foraging with 3 feet of snow on the ground.

It’s been the most god-awful winter I can remember in almost 40 years. Brutal, horrible, and nigh-neverending.

I absolutely cannot wait for it to be over and for the Spring thaw to finally take effect. Though I’m not looking forward to the flooding, that’s for sure.

Let’s take a look at my garden…


Hmm… yea, that sucks.


So does that. Ok, no green stuff for me any time soon.

But… today is the 1st of March. This goram winter can’t last forever!

And when Jack Frost finally stumbles and the first shoots of spring pop up, I will be there to collect and nom them!

Wintercress and Wild Garlic will be amongst the first to pop up. Along with Dandelions and Garlic Mustard.

Just thinking about it makes my stomach growl. I’ve been resigned to a diet of ‘people’ food this winter, and let me tell you, there’s nothing worse for someone who’s used to eating wild. I’ve gained weight and feel like crap.

Time for a Spring diet of real food soon, methinks.

I hope all of ye are having a pleasant end of winter, and I certainly hope none of ye have to deal with more snow that I do.

All the best!


Categories: Education, Foraging | Tags: , , , , , , | Leave a comment

Wild Cookery 3.0. Hmm… More Upgrades, Part I

It’s been almost two years since I started this blog. Time for some upgrades and massive revamps.

“What IS ‘Wild Cookery!’ ?”

Years later, I still get this question quite a bit.

‘Wild Cookery!’ includes not only what most people immediately think of when they hear the term ‘wild’, usually imagining wild game, but also a large part of it is learning how to safely and effectively forage for wild plants and mushrooms as well.

It’s also not about 5 star fancy gourmet wild food dining, though after you’ve collected and prepared your own food from nature for a while, you may definitely feel like you’re dining in a top class establishment. Nature is typically superior when it comes to quality and flavor.

But you won’t typically find fancified pictures all dolled up for professional presentation.

You’ll see real pictures of real ‘Wild Cookery!’, made in REAL kitchens.

But ‘Wild Cookery!’ doesn’t stop there. It’s also about having the proper tools and skills to build a fire and cook upon it. As well as knowing as many ways as possible to start a fire, and to carry multiple means of starting a fire in your fire kit. After all the ‘Cookery’ part isn’t very useful without fire!

What ‘Wild Cookery!’ is typically not is a ‘How to’ manual when it comes to cleaning fish and game. There are a very large number of books (and videos) out of there by very experienced authors, who cover that topic quite well.

‘Wild Cookery!’ for me, has always been a labor of love. I’ve never made a single dime off of any of the articles I’ve written, or the small video series I made a few years back, or the instruction and advice that I’ve given to thousands of people. I’ve also taught people foraging one on one for years, but I largely do not do that anymore. I can no longer do it for free, and I can’t bring myself to actually charge people for what I consider basic life skills that their parents and/or grandparents SHOULD have taught them, as my father and great-uncle taught me.

This is not to bash folks who charge a little bit for a foraging class. It’s usually worth every penny. There are costs associated with teaching such, including their time and fuel to get to the foraging locations. It’s just not something I want to do. But I do salute those who are still willing to do so.

There are plenty of people who offer foraging classes, (some who even do it well), where you can learn all about wild plants and foraging in general, firsthand, from someone who knows what they are doing.

‘Wild Cookery!’ exists to be a supplement of, not a replacement for, one on one personalized, high-quality foraging instruction from a knowledgeable forager.
It is also handy for when there ARE no qualified local foragers in your area to train under. It’s certainly better than a poke in the eye, and currently, it’s FREE.

So, the compromise, is that I still teach for free, via articles, my forum, and this blog. I’ve also been looking into ways to help finance the site, at no additional cost to the readers and members. To that end, I’ve partnered with Amazon to be able to bring you an awesome assortment of Wild Cookery recommended items, all at no additional cost to you. You just go through the Wild Cookery Amazon store link, and buy whatever you’d normally buy on Amazon anyway, and the site here gets a very small percentage of that, at zero cost to you. It’s awesome.

More on that aspect in a later post.

When appropriate I will link you to other quality foraging blogs or forums. I’d also like to start featuring write ups from actual foragers. Real people in the foraging community who talk about whatever interests them. They may write an article once a week, once a month, or once a year. But they’ll be talking about what’s near and dear to their hearts, and from real actual experience, sharing with you some of the struggles and triumphs that they’ve encountered in learning how to forage.

More to come soon!

As always, I can be reached at with your questions, comments, awesome wild recipes, and kittens.

Categories: Uncategorized | 1 Comment

The Vegetarian Myth

Deane over at Eat the Weeds posted this today, in which the book is reviewed by Mark Sisson.

I thought it was a good thing to pass along, so here is the excerpt:


It isn’t often that I write book reviews (have I ever? – serious question), but it isn’t often that a truly important book like Lierre Keith’s The Vegetarian Myth pops up on my radar just begging for one.

You may remember it from a brief mention I gave back in September, or maybe from Dr. Eades’ endorsement of it. You may have even already read the book yourself. If you haven’t, read it. And if you have? Read it again or get one for a friend.

That goes double for vegans, vegetarians, or anyone on the cusp of adopting that lifestyle. If you fit the bill, especially if you’re considering veganism/vegetarianism for moral reasons, drop what you’re doing and run to the nearest bookstore to buy this book. It’s incredibly well-written, and the author has a real knack for engaging prose, but that’s not the main reason for my endorsement. The real draw is the dual (not dueling) narratives: the transformation of a physically broken moral vegetarian into a healthier moral meat eater; and the destructive force of industrial agriculture. The “Myth” in question is the widely-held notion that vegetarianism is the best thing for our health and for our planet. On the contrary, Keith asserts that a global shift toward vegetarianism would be the absolute worst move possible. It’s vitally important. It’s definitive. It’s somewhat depressing, and it’s brutally honest. It also might be the book that changes your life.

Lierre Keith is a former vegan/vegetarian who bowed out after twenty long years of poor health and paralyzing moral paradoxes. Her original goal was to explore the question, “Life or death?” as it pertained to food. She, like most vegetarians, assumed she had a choice between the two, that it was an either/or thing. Eating tofu and beans was life, while a burger represented death. Life didn’t have to involve death – that was the weak way out, and the honorable (and difficult, and therefore meaningful) way to live was by avoiding animal products of all kinds. No blood on your hands or on your plate meant a clean moral slate.

Or so she thought. See, Keith began as a moral vegetarian. She never espoused the idea that meat was inherently unhealthy or physically damaging; she was simply a young kid who “cried for Iron Eyes Cody, longed… for an unmolested continent of rivers and marshes, birds and fish.” We’ve all heard of kids who “turn vegetarian” when they find out their chicken nuggets once walked, clucked, and pecked. Well, Keith was that five year old who bemoaned the “asphalt inferno of suburban sprawl” as a harbinger of “the destruction of [her] planet.” Hers was a deep-seated commitment to the preservation of all living things, not just the cute and fuzzy ones.

That expansive scope meant she looked at the big picture, and suffered for it. She never got to enjoy that oh-so-common smug vegetarian elitism, because she was too aware. Seeds were living things, too. They may not have had faces or doting mothers, but they were alive, and that meant they could die. Killing slugs in her garden was impossible, and deciding whether to supplement the soil with actual bone meal was excruciating. Unlike most of her peers, she knew that avoiding direct animal products didn’t mean her hands were clean. They might not be dripping red, but living organisms died to make that head of lettuce possible. Fields were tilled and billions of microorganisms were destroyed, not to mention the mice, rabbits, and other wild animals whose environments are leveled to make way for industrial farming. And so whichever direction she went – home gardening, local produce, or grocery store goods – Keith was contributing directly and indirectly to death.

What’s a moral vegetarian to do?

She briefly entertains studying with a mystic breatharian, hoping to (tongue-in-cheekily) learn to subsist purely on oxygen. She spends hours picking slugs from her garden and goes to relocate them. Nothing works. She keeps coming back to death.

“Let me live without harm to others. Let my life be possible without death.” Keith realizes this vegetarian plea (which “borders on a prayer”) is impossible to fulfill. She can’t live and eat without something dying, and that’s the whole point of it all. Death is necessary and natural. Circle of life, you know? Without death of some sort, life would get a whole lot worse.

Keith ultimately sets her sights on one of our favorite human “advancements” at the Apple: agriculture! Readers of MDA already know how agriculture altered our trajectory forever, but maybe not in such vivid detail. We focus on the lowered life expectancy, reduced bone density, compromised dental health, and the stooped, shrunken skeletons of our Neolithic ancestors, but Keith shows how grain agriculture actually destroys the land it touches. The Fertile Crescent, ground zero for grain development, used to be, well, fertile. It was verdant, lush, and teeming with life – including nomadic hunter gatherers. Paradise, you might even say. Animals grazed on perennial grasses, pooped out nutrients, and gradually those nutrients would work themselves back into the soil. It was a beautiful, natural life cycle that worked great for millennia. But once grains were grown and the land was irrigated, everything changed. Perennial renewable grasses became annual grains. Animals no longer grazed and replenished the soil. The top soil was robbed of nutrients and faded away. Irrigation meant crucial annual floods were disrupted or even halted. A massive monkey wrench was thrown into the system, and rather than coexisting as a complementary aspect of nature, man thus commenced the conflict with the natural world that rages to this very day.

And that’s the crux of her argument – that modern industrial agriculture is wanton destruction. Grain-based, vegetarian agriculture is even worse, because it attempts to eliminate a crucial player in the normal life cycle of the planet. Animals, which provide manure, calcium, and other nutrients for the soil, have to be part of the equation. Whenever a culture turns to a grain-based agricultural system, these same problems arise. Annual grain crops killed the American prairie and, for the vegans out there, they kill the millions of animals, bugs, and birds that rely on specific ecosystems to survive. The vegan’s soy burger has nary an animal part, but the machines that worked the soybean fields were greased with the blood of a thousand organisms. The vegetarian’s wheat crops feed millions, but robs the land of nutrients and destroys the top soil necessary for life.

Primal readers won’t be surprised by what they read. They may be horrified at the extent of the environmental damage caused by industrial agriculture, but they won’t be surprised (given agriculture’s poor track record with our health). Keith lays out an effective case against grains (and for a Primal-ish, low-carb, high-fat diet, believe it or not) on nutritive, moral, and economical grounds that’s tough to refute. The nutritional information will come as second nature, but the sources are sound and the references are powerful.

There’s more, far more, but I’d rather not spoil the entire thing. Just read it and rest assured that it’s worth your time. The book is a must-read, and a great ally for anyone interested in promoting a healthy, sustainable, omnivorous future. Read this book and distribute it to your vegan friends.

Primal approved!

Read more:

I’m ordering this book today. I know just who to give it to!

If you’d like to order the book, you can do so by clicking the image below:

Categories: Food Health, Nature, Self Reliance, Survival, Vegetarian, Wild | Tags: , , , , , , , , | 11 Comments

Surviving the Wilderness – A Review and Critique, Part II

Surviving the Wilderness – Episode 11 – Exploring

Gerard talks about moving camp and he spends his last night (Day 3) at his old campsite. Again, he talks about how hungry and weak he is. The whole time he’s surrounded by edible plants that he just walks by as his stomach growls.

This is why I’ve always tried to help people learn about edible plants. There’s no reason to go hungry with food all around you.

Surviving the Wilderness – Episode 12 – Rain

The first mistake he made was not taking an ember encrusted log with him from his previous fire. Especially if it was raining. One thing primitive man learned early on… ALWAYS take your fire with you, especially if you aren’t very good at re-creating said fire.

Surviving the Wilderness – Episode 13 – Breakfast

Hey, he got a chipmunk with a rock and then stabbed it with his fishing spear. Good going Gerard! I bet that little vermin was the best meal he’s ever had after what he’s been through.

At about 2:50 in, watching him try to skin and clean the chipmunk is interesting. Especially since he says he’s never cleaned an animal before. (And, is thus, starting at the wrong end.) Most small game can be skinned the same way, and quartered if necessary on larger things such as rabbits. I’ve never eaten and skinned a chipmunk, but it’s likely no different than a mini-squirrel without the big fluffy tail, cleaning-wise.

It’s kind of funny. Day 1, he said he wasn’t hungry enough to eat a frog. Day two, the frog was delicious. Day 4, that chipmunk was probably equivalent to Fillet Mignon.

It’s amazing how much better things taste when you think you’re starving. 😉

Surviving the Wilderness – Episode 14 – Seafood Lunch

Not a bad job catching a few crayfish. Though I have no idea why he didn’t eat the claws. Also the ‘innards’ that he was all like ‘eww’ about, could have been cooked in the can to make a broth, which would have been very sustaining.

Surviving the Wilderness – Episode 15 – Nighttime Rant

A recap of the day’s events

Surviving the Wilderness – Episode 16 – Gone Fishin’

From his ‘feeling lazy’ last night and not making the fire larger, it went out from the rain. And… he lost his firestarter. Double ‘doh’.
Then he lost his fishhook, and is pretty much tossing in the towel.

Surviving the Wilderness – Episode 17 – Packing Up

He found an earthworm to eat. He said that it “Tastes like dirt with a little tang to it.” HA! He’s right. They do taste like dirt. They eat dirt. Imagine that. If you ‘purge’ them first before eating them, they’ll taste less like dirt. But they still suck. 😛

Surviving the Wilderness – Episode 18 – Hiking

He sees a deer and says “Hmm, now how can I kill that.” At least he’s thinking right! 😉

Surviving the Wilderness – Episode 19 – End of Day

Gerard is talking about walking Southwest and thinking that he just might be lost.

Surviving the Wilderness – Episode 20 – The Finale

He hears a dog barking and finds a house. Gerard is entirely lucky to have found this house. He’s also lucky that no one shot him on sight. 😛
So he goes home after 8 days, utterly defeated.

I would have hoped that he would have learned something, and would have used that as an impetus to shore up his shortcomings in his outdoor knowledge. So that if he was ever put in that kind of situation again (against his will, that is.) that he’d be infinitely better prepared.

As it is, it sounds like he’s scarred for life and probably won’t even go camping ever again. And that’s just a sad thing.

Again, thanks to Gerard for sharing his adventures and Bucky for posting them.

If you missed the first part, you may read it here:

Surviving the Wilderness – A Review and Critique, Part I

Categories: Animals, Foraging, Hunting, Nature, Preparedness, Survival | Tags: , , , , , , , , , , , , | 3 Comments

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