tag:blogger.com,1999:blog-26544671206661635522024-03-05T18:02:21.259-08:00Milwaukee Survival Courses is for anyone that wants to become more comfortable in the outdoors, wants to touch up on survival skills, or gain specific skills to feel confident to live off the land if need beAnonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-2654467120666163552.post-13944383942707625072017-07-03T10:57:00.000-07:002017-07-03T11:08:25.016-07:00Fox News Foraging Clip<div class="separator" style="clear: both; text-align: center;">
<a href="http://fox6now.com/2017/06/29/eating-weeds-learn-how-to-forage-for-food-outdoors/" target="_blank"><img border="0" data-original-height="533" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvUbfIxNrEEqYQLQ3UaS-w0kEBWaWhWoqRhvu9rtnN9pEPLVxWkiPdniJVK8zgiD_EXuxv2P5m8EEjGNb71hBIQqZEeq-9q69QaP2Ppic4nfERyi6SbT2tyMl0Ka1qhcCWNfLsQ4SFwA/s320/iStock_000034268098_Large.jpg" width="320" /></a></div>
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I recently did an interview with Fox News host Angelica Duria. It was a fun interactive clip featuring wild edibles that we found and cooked up at the Urban Ecology Center in Milwaukee. She had her producer Susan along to film us identifying and harvesting dandelion, nettle, and garlic mustard. We then cooked up the garlic mustard with some eggs and then boiled up some dandelion root coffee. Angelica really engaged in the experience and did a fantastic job editing the clip with some great special effects. This is a great way to just get a "taste" for how much fun foraging can be!!!</div>
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<span style="font-size: x-large;">Check out the clip <a href="http://fox6now.com/2017/06/29/eating-weeds-learn-how-to-forage-for-food-outdoors/" target="_blank">HERE!</a></span></div>
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There is also an awesome <a href="https://www.udemy.com/simply-edible-simple-free-nutrition/" target="_blank"><span style="font-size: large;">UDMEY course</span></a> on wild edibles here that will take you through seven wild edibles from identification to preparing for maximum flavor and nutrition!</div>
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Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com1tag:blogger.com,1999:blog-2654467120666163552.post-10203752182124516212017-05-27T06:09:00.002-07:002017-05-27T06:09:36.172-07:00On-line Wild Edible Course on Udemy<div class="separator" style="clear: both; text-align: center;">
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<u>Wild Edible Udemy Course</u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgES4VLYEDvh-nASVDqeKj83omrZXFZiHjhvAeYo8JdkAYJDbsEL5Zry-IIF61lNlsbPQzk2Tbh2lnrL63yRXGQIbhynSPjPdYB6VY7CUUhuBqym2tzf_sKVXgwqWd_btErpqtiByo48m8/s1600/13094238_845565358882860_9016418798423484772_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="540" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgES4VLYEDvh-nASVDqeKj83omrZXFZiHjhvAeYo8JdkAYJDbsEL5Zry-IIF61lNlsbPQzk2Tbh2lnrL63yRXGQIbhynSPjPdYB6VY7CUUhuBqym2tzf_sKVXgwqWd_btErpqtiByo48m8/s320/13094238_845565358882860_9016418798423484772_n.jpg" width="180" /></a>This spring was a busy time time putting together my first on-line course on wild edibles. The process got me out in the early morning foraging for setting up the location for the shoot, planning on a wild edible meal and creating a script. Foraging for nutrition is something that has become an absolute passion of mine and I have been teaching courses for over five years now trying to spread the word about the amazing source of food and nutrition that is available to foragers. Variety in your diet is actually the key to great health and strong immunity. Plants are packed full of phytonutrients which are the key to your bodies ability to fight off disease so the more variety of plants in your diet, the stronger your body's ability to fight disease! So for me foraging started out more of a hobby but the more I learned about wild food nutrition, the more I realized that it was going to become a daily part of my life. The Udemy course starts out with the most nutritious food ever analyzed....garlic mustard! This is an easily identifiable plant, has great flavor and is easy to incorporate into so many different recipes. This is an invasive species found throughout north america so harvesting it in large quantities will never be a problem. To check out this course, go to <a href="https://www.udemy.com/simply-edible-simple-free-nutrition/learn/v4/overview.">https://www.udemy.com/simply-edible-simple-free-nutrition/learn/v4/overview.</a>Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-69801490936825642542017-04-09T17:53:00.002-07:002017-04-09T17:54:37.833-07:00<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Common Evening Primrose </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkl8lwj1Y2XGeP2LBSHjn5kF5XCRMtsfwfnVbZyAqHUCmdzH9i3NRMsGIzDrQ9g1OwvTytMkPZMmcAhsdfn7llUdjG8xslbCG0qgVlJ_L51N7R-PZW5O3vOugtp5xeiK_0HhUamOa8Vg/s1600/17796784_1108125685960158_2202933796492749783_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkl8lwj1Y2XGeP2LBSHjn5kF5XCRMtsfwfnVbZyAqHUCmdzH9i3NRMsGIzDrQ9g1OwvTytMkPZMmcAhsdfn7llUdjG8xslbCG0qgVlJ_L51N7R-PZW5O3vOugtp5xeiK_0HhUamOa8Vg/s320/17796784_1108125685960158_2202933796492749783_n.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Its April in Wisconsin, prime spring foraging time! I came across at least a half dozen plants that were ready to harvest and they were the mainstays of my evening dinner. One of the most beautiful plants and easy to spot is Common Evening Primrose. The basal rosette with a white stripe up the middle is the first step in identification. If you dig up the root (the edible part) you will see that it is a tap root with a faint spicy scent reminiscent of a radish. There will be a pinkish part at the top of the root as it goes into the plant. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKFW3Dv_ZVPcNNcPfvnneuEHqhjLFN5t-0-Z-2rrAeUlMhzJTnVQaeJBVxh8VLTxalsTDPeN_Utf77jOr5i3lKSAGFEUKjvwRjvrYYuNfLDBDjeqOyv13XKf3z5DO-6xy1LfRRkSmiA0/s1600/17798961_1108125649293495_3759919253021045025_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKFW3Dv_ZVPcNNcPfvnneuEHqhjLFN5t-0-Z-2rrAeUlMhzJTnVQaeJBVxh8VLTxalsTDPeN_Utf77jOr5i3lKSAGFEUKjvwRjvrYYuNfLDBDjeqOyv13XKf3z5DO-6xy1LfRRkSmiA0/s320/17798961_1108125649293495_3759919253021045025_n.jpg" width="320" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Collect a bunch of roots and bring back home again. You can eat the roots raw but I like to eat them boiled and mashed and add a bit of coconut oil added for added flavor. You can mix in some small potatoes to create a better consistency as the primrose doesn't have as much starch and they don't mash as well as a potato. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This plant is found around grassy, wastelands, alongside roads or bike trails, meadows and on beaches. It is a full sun type of plant. Its a biennial plant so the above photo represents a first year growth or early second year growth. The second year it grows a tall stalk. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This plant is great medicine and food. It contains protein, carbs, beta carotene, calcium, potassium and vitamin B3. Native americans made a poultice of this plant to help with bruises and the cherokee used the root in a tea to loose weight. </span>Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-45323910394524679752017-01-04T09:09:00.002-08:002017-01-04T09:09:32.337-08:00
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt; line-height: 115%;"><span style="font-family: Calibri;">Winter Survival Food<o:p></o:p></span></span></b></div>
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<span style="font-family: Calibri;">It’s January and the temperatures have dipped considerably
and all the green edibles, roots and nuts that you have learned about are gone
or too much work to harvest. No problem! Odds are that you are not far from an
outstanding food source that early settlers relied on when food became too
scarce. That food source is the mighty pine tree! Maybe you’ve heard that the
pine needles are edible (which is somewhat true….more on that later) but the
source of food I’m talking about is the cambium layer. In between the outer
bark and the inner bark is this wonderfully nutritious area that is white and
can be peeled away from the hard, yellow inner bark in strips and eaten
immediately, cooked over a fire (a little oil and salt makes it actually a
descent snack), laid out to dry to eat later or pounded into a flour. Now that
you are super excited to try it out and go eat a tree, let’s talk about
identifying the pine tree first. In Wisconsin where I am, I have only tried the
White Pine and the Red Pine. The White Pine is by far more palatable. Both
Pines have needles in bundles prior to being attached to the tree limb. The
White Pine has 5 needles per bundle (the same number of letters in the word
white!) and the Red Pine has two much longer needles in a bundle and the bark
is easily identified as “reddish”. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rc0fkCutPaj7luZrqmoBy_oEU847-6rBlPL92dTAKCF68NsuF9qFWBbDEl0BMv1mF5rHsLp4LaQx3Tvs_k3Kb-1E1KsC5HIlPaD3qudf1JIG3LBHYZU4_bYqyZL8OFJQLvb_MZbRE3I/s1600/pine_bark3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rc0fkCutPaj7luZrqmoBy_oEU847-6rBlPL92dTAKCF68NsuF9qFWBbDEl0BMv1mF5rHsLp4LaQx3Tvs_k3Kb-1E1KsC5HIlPaD3qudf1JIG3LBHYZU4_bYqyZL8OFJQLvb_MZbRE3I/s320/pine_bark3.jpg" width="240" /></a></div>
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<span style="font-family: Calibri;">A word on being a
good environmental stewardship…..only a small section of the tree needs to be
harvested. Do not girdle the tree to harvest your bark. In other words, don’t
cut a section that goes all the way around the tree. A square or rectangle area
perhaps 10 inches by 6 inches is all you would really need. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">Now back to that pine needle edibility. You can (and should)
eat the pine bark but the same is not true of the needles. We are just not
meant to eat the needles themselves but rather pull the nutritious part of the
needle from it through a tea or saliva. The vitamin C that is packed into the needles
is water soluble. That means if you put it in water, the vitamin will be
transferred to the water. If you heat up the water, the transfer happens more
rapidly. The same is true with saliva. If you chew on the needles, you will
extract the vitamin C. But spit out the needle afterwards! That part is just
too fibrous for our bodies to assimilate. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-33963940546282718322016-08-30T11:22:00.001-07:002016-08-30T11:22:42.005-07:00Outdoor survival and wild edible testimonial<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/aJ048460xBA" width="459"></iframe><br />Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-57898393489123073762016-01-16T11:48:00.001-08:002016-01-16T11:48:05.927-08:00Winter Weather Survival Tips<a href="https://www.youtube.com/watch?v=phjNvXrfxC4" target="_blank">Chip Brewster's Real Milwaukee Now Clip with Resiliency Training</a> <br />
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On a rainy Friday in January, Chip Brewster of Fox 6 news joined me for some quick tips on staying warm as the months get colder. We covered how to create a shelter with just a small piece of cord, find dry firewood and what plant can be eaten for nutrients in the winter. <br />
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Resiliency Training will be doing four summer overnight outdoor survival classes. Participants will talk about wild edibles, medical plants, create cordage from foraged grasses, make a shelter so much more! To find out more about these classes, click <a href="http://resiliencytraining.net/shop/" target="_blank">here</a>.Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-38488247540167768752015-10-31T14:18:00.001-07:002015-10-31T14:18:08.897-07:00Healing Salve Time<div class="separator" style="clear: both; text-align: center;">
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Knowing how to create a natural healing salve made with foraged medicinal plants can be deeply gratifying. This is a centuries old tradition that combines multiple activities that I love: nature, foraging and cooking. The first step is getting outside your door and hunting down the nearly always present Plantago Major.....also known as common plantain. It is a weed that is sure to be within a few hundred feet of wherever you are in Wisconsin. This weed has a history of medical use that goes as far back as Greek and Roman times. It is used to heal wounds, protect wounds from infection, ease pain, draw out toxins and is an all around anti-inflammatory. It is the first plant I seek out when making my healing salve and the easiest to find. It is notable for its protruding parallel veins on the back of the leaf that run into the ground. The plant itself grows from one central point in a tap root and leaves flop out when conditions are right and surround the tap root. When harvesting leaves, I look for deep green with no signs of bugs having been there. I brush off the dirt and they are ready to go. I don't wash them as that would wash away some of the medicine that I'm after. My yard is completely chemical free so I know its a great location to harvest. <br />
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I lay my plants out to dry in a warm indoor location out of the sun usually on a window screen or bundle them and hang them in a closet. After a few days, the water in the plant has completely evaporated and the remaining plant is crispy. I will then put all of the plants into a blender with olive oil and pulse until it is a more soup like mixture. This mixture gets put into a double boiler to speed the process of the medicine going from the plant to the olive oil much like plant material does when you put it in hot water for tea. The double boiler prevents it from getting too hot which would destroy the medicine. You never want the oil to boil. <br />
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After a couple hours, I will turn off the heat and let the plant material continue to infuse into the oil. When it cools, I will be ready to use to a sieve to remove the plant material so that only the infused oil remains. This I again put into the double boiler and combine with bees wax. Beeswax is what holds the whole thing together and also has great medicinal properties in itself. It is also antibacterial and aids in healing wounds. The correct ratio of olive oil to beeswax is 1 to 1. One cup of olive oil to one ounce of beeswax. <br />
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Once the beeswax has melted in the oil, turn off the heat and get your tins ready to pour the mixture. When the mixture starts to cool, it will have the salve like consistency. You can use your salve for any insect bite, cuts, abrasions, chapped lips, inflamed/irritated skin....etc. Your tin should last at least a year! Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-22049122995086811492015-06-29T19:14:00.000-07:002015-06-29T19:14:20.344-07:00Outdoor Survival Class<div class="separator" style="clear: both; text-align: center;">
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On Saturday, June 27th 2015, 8 ladies met for the first time in the parking lot at the Scuppernong Trail Head. It was a beautiful day.....sun shine and in the 70's....perfect weather to do a 2.5 mile hike to our camp site. Along the way we discussed wild edibles which were plentiful....at the trailhead we munched on mulberries while I pointed out a half dozen more edibles or medicinal plants. From plantain, the wilderness band aid, to mullein, a powerful decongestant, the participants paused and jotted notes as we moved from plant to plant. <br />
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In between stops, the ladies paired up and exchanged brief life histories beginning the bonding that would be sealed up later at the camp site. Everyone was in great spirits and was enthusiastic for the material. <br />
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Three hours later, we exited the trail and ate lunch at a park in Pine Woods Campground. After refreshments and a five minute siesta, the ladies got down to business again. We brought out grass we'd gathered on the trail and I taught them how to make cordage as we discussed the importance of mental fortitude in a survival situation. Then I handed over each participant a piece of paracord that they later weaved into a bracelet. We headed into the woods again to make a survival shelter from the materials we found around us. Everyone was busy and got down to the task at hand and in just a half hour we had put together a shelter that would be a comfy little home for someone faced with an overnight in the woods. Pleased with the work, the ladies gathered around their little hut for a photo shoot and off we went to camp. The tents were already set up and they gathered their gear and transformed the tents into a home away from home. <br />
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Supper arrived in about an hour....a wild edible course served up around a fire. Soup featuring bee balm, garlic mustard, dandelion, nettle, wild spinach, turkey and quinoa...gluten free and delicious! Followed up with a mulberry cobbler and rhubarb tea. <br />
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Free time followed dinner and later we headed to our tents listening to the coyotes call around us. The stars popped out and the temp dropped for perfect sleeping weather. <br />
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The morning brought another beautiful day. We focused on matchless fire making skills and got some hot water going for coffee and tea. Breakfast was eggs and wild edibles to spice it up along with a gluten free bannock bread made over the fire. Delicious!! We wrapped up the event with a healing salve workshop where we talked about infusing a medicinal plant into an oil and combined it with beeswax to preserve the medicine for year long use. Everyone went home with a tin. <br />
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We gathered up for one more group photo and packed up as clouds were closing in. Everyone was safely back to their cars before the first drops fell!!!<br />
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Next Outdoor Survival Class planned for October 17th, 2015. Mark the date!Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-15807593773474771352015-02-28T13:44:00.000-08:002015-02-28T13:44:05.808-08:00Quick Way to Make Acorn Flour<div class="separator" style="clear: both; text-align: center;">
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Acorns provide protein, fat, vitamin B3 and B6, folate and pantothenic acid, plus the minerals calcium, magnesium, potassium, zinc, copper, and manganese! Plus its a easy to collect food source! <br />
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I started my morning today with acorn pancakes with acorns collected from this past summer. I have learned a quick and easy way to leech acorns. Follow these easy steps and you'll be cooking with your acorn flour within a few minutes:<br />
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1.) Collect the acorns. Don't pay any attention to holes or the quality of the acorn. Go for large quantities. <br />
2.) Toss them in a bucket of water. Toss the ones that float. <br />
3.) Dry the ones that fall to the bottom of the bucket. They are the good ones that haven't been invaded with insects. To dry them, simply lay them single layer somewhere warm with moisture free. Allow to dry at least a week to make shelling them easier. <br />
4.) Shell the acorn. Crack with a nut cracker and peel the thin outer layer off. You can freeze any nuts that you don't use immediately.<br />
5.) Take a cup of the acorn and put in a blender. Fill half blender with water. Put it on high for up to two minutes or until the acorns are cut finely.<br />
6.) Pour mixture into a thick nylon sock (a nylon dress sock works quite nicely).<br />
7.) Tie a knot at the bottom of the sock where the majority of the nut milk is. You will notice that the water that is coming out of the sock is whitish brown. That is the tannin in the acorn that must be leeched out before you can eat the flour. <br />
8.) Put the sock under running water and squish the acorn nut meat between your fingers until the water runs clear and no longer whitish brown. <br />
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Taste the nut meat. Do you taste a bitterness? If yes, continue to run under water until the nut meat tastes very bland. When that happens it is ready to use! <br />
<br />Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-4472423349602642192015-02-07T08:39:00.001-08:002015-02-07T08:39:22.434-08:00Greenfield Soap Making Class<div class="separator" style="clear: both; text-align: center;">
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Soap making can be one of the most empowering skills you can learn. With one batch of soap you can provide your family with enough soap for an entire year! Once you know how to make your own soap you can also create your own laundry soap which is not only fun but can save tons of money! Every season I teach a soap making class for the Greenfield Recreation Department and the Milwaukee Recreation Department. The classes are in-expensive and fun...a great time to meet other people also interested in a life of self-reliance. Go to my website at <a href="http://www.resiliencytraining.net/">www.resiliencytraining.net</a> to find the next Soap Making Class! Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-15655080909671331602015-01-15T19:33:00.000-08:002015-01-15T19:33:12.888-08:00Body Butter Class! <div class="separator" style="clear: both; text-align: center;">
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First class of the 2015 season started out with a fantastic group of ladies at the Greenfield Community Center. We made up a batch of body butter and everyone was able to choose their own essential oil to create a unique product to take home. The great thing about these classes is the community and networking that occurs while we are "cooking" up a body care product. Strangers become friends over the course of a two hour class. <br />
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Many more classes coming up for Greenfield! Next week we will be doing a Medicinal Tea class and the week after that Cold Process Soap making. If you are interested in making your own products and becoming more self-reliant, these are a great series of classes to take. I will also be teaching how to make your own laundry soap, healing salve, insect repellent and so much more!! <br />
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Head to <a href="http://www.resiliencytraining.net/">www.resiliencytraining.net</a> for a full list of class and how to sign up!<br />
Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-988385181062482062015-01-09T19:40:00.002-08:002015-01-10T06:38:35.696-08:00Overnight Outdoor Survival Class<strong>Hosted by: Shannon Francis of Resiliency Training LLC</strong><br />
<strong>When: Saturday, June 27, 2015</strong><br />
<strong>Where: Ice Age Trail located near Waukesha, WI </strong><br />
<strong>Age Requirement: 18 +</strong><br />
<strong>Skill Level Required: Ability to hike 4.6 miles in and out of base camp</strong><br />
<strong>Participants: 8</strong> <br />
<strong>Cost: $165 per person</strong><br />
<strong>Includes: Tents set up at base camp, wood for cooking fire, supper first night, breakfast second morning and all class materials</strong><br />
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I have received many requests to host an overnight outdoor survival class that will allow for more in-depth discussion and skill development and so I will be offering what I think will be an incredible experience for a small group of outdoor enthusiasts. <br />
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We will be meeting at 10:00 am at an Ice Age Trail head on Saturday, June 27th. After a group meet and greet, we will begin the 4.6 mile hike to our campsite. Along the way we will be identifying edible and medicinal plants and discuss various uses. We will also be gathering materials to make cordage (rope) and learning various knots. We will discuss priorities in a survival situation and water procurement. We will stop for lunch along the trail that will include some wild edibles. <br />
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By early afternoon we will reach base camp that will be set up in advance of the group's arrival so we will have more time to discuss and create the perfect overnight survival shelter. We will break for matchless fire making skill session that will lead into creating the perfect cooking fire for supper. After supper we will practice making cordage from various grasses collected during the hike. <br />
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The evening will be reserved for more relaxed social time and trying out the shelter that the group created. Participants are free to sleep overnight in the shelter but tents will be provided for those that seek a little bit more comfort. <br />
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We will be up for an early am skillet breakfast featuring wild edibles and review skills from the previous day. Participants will also create their own paracord bracelet and take one home with them. After packing up the camp, we will journey back the 4.6 miles and review the edible and medicinal plants discussed the previous day. <br />
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If you would like to participate in the trip, contact Shannon Francis at <a href="mailto:shannon@resiliencytraining.net">shannon</a><complete id="goog_1443157364"><a href="https://www.blogger.com/null">@resiliencytraining.net</a> or 262-515-5331.</complete>Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-47926771464369961362014-09-14T19:23:00.000-07:002014-09-14T19:23:06.029-07:00Midwest Wild Harvest Festival<div class="separator" style="clear: both; text-align: center;">
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Pat Armstrong, foraging instructor at the Resiliency Institute in Naperville</div>
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Evening potluck with wild foraged food featured. </div>
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I just got back from the Midwest Wild Harvest Festival that was held at the Badger Camp near Prairie du Chien. This annual event gathered nearly 130 people all interested in learning to live a more self sustainable lifestyle by incorporating wild foods into their diets. The weekend event takes place at the Wisconsin Badger Camp and features top rate foraging instructors from the area as well as a guest speaker from New York. This is a family friendly event where the kids go to day care while their parents go on classes to learn to identify, process and store wild foods. </div>
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With five outstanding instructors it was really hard to choose from the classes offered. I have a pretty solid grasp of identification of plants so this year I focused on learning new recipes and ways to store the food that I gather. My favorite class was a food preservation class given by our guest speaker, Leda Meredith. She discussed the main ways to preserve food and then went into specifics. I now feel comfortable and confident to begin using fermentation as a means to preserve the wild edibles I gather. She also introduced us to a wonderful new way to eat plantain. You take the plantain leaves and dip them in olive oil and sprinkle with salt. Then put them in an oven at 250 degrees for up to 10 minutes. Delicious! </div>
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The weather was chilly for this time of year but we still got out and did quite a bit of walking and collecting wild edibles. Sumac was in its prime as well as wild grapes, apples, and ground nut. Soon it will be time for the roots such as Jerusalem artichoke and burdock. Another amazing event and I am already looking forward to next year!</div>
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<br />Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-84819593172168268742014-08-25T19:23:00.001-07:002014-08-25T19:24:32.298-07:00May Apple Banana Ice Cream<div class="separator" style="clear: both; text-align: center;">
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I am an enthusiastic forager and this time of year features a truly fun fruit to forage, the may apple. I first read about may apples from the infamous Euell Gibbons who wrote about the wonderful flavors of may apples in his book Stalking the Wild Asparagus. He claimed they tasted like ambrosia which instantly peaked my interest. The forest across from me has a bounty of these fun and beautiful plants. It is a fun plant to forage for because the leaves themselves are easy to identify but the fruit is much more like a scavenger hunt. The fruit are ripe when they are yellow and they can still be attached the plant sprouting two leaves or laying on the ground recently dropped by the plant. But you will be will competing with the deer for this delicious treat so you have to keep an eye on them as they progress into ripeness. <br />
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Now at the end of August of 2014, there are in peak season and soon they will all be gone either from the deer or they will be turning brown and will be of no use. Collect them when they are yellow and slightly soft or when slightly green and just keep them on the counter until they ripen. It took only a couple days in a paper bag to turn from a slight green to yellow and be ready to go. <br />
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Euell Gibbons talked of making a marmalade out of the may apples but the 5 cups of sugar was a definite turn off for me. A friend and I had made some wild grape jam the previous fall without any sugar or sure-jell at all so I wanted to see what would happen with may apples under the same process. I quartered my may apples and tossed them into a pot under low heat. Within a half hour they became very mushy and I took a potato masher to them to speed up the process. After another half hour I put them in a steel colander and pushed the pulp and juice through and separated them from the seeds. You do not want to eat the seeds - they are toxic. These I tossed back into the woods to continue the cycle of bountiful may apple fun. On the heat again for another half hour and the sauce thickened right up. About 2 dozen may apples produced about a cup of this thick may apple jam. And the taste was MARVELOUS. Like nothing in the grocery store which makes the whole process even more worth it. <br />
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Next I put this mixture in the freezer. In my house we have a special treat called Banana Surprise. It is simply a frozen banana in the vitamix along with about a half cup of coconut milk. Voila you have a healthy ice cream like treat. For a completely dreamy ice cream delight combine the frozen banana, coconut milk and two heaping tablespoons of frozen may apple puree and your taste buds will explode!!! Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-26606817582548109082014-07-28T19:48:00.000-07:002014-07-28T19:48:30.532-07:00Wild Edible Foraging and Cooking Class<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK94oCWC0WNIiFxArWXJh4PmvhYLQKLjvy5AFOYZpuhjwjhcKfeP_L5BWb84cXuIC_E9MRGegBI7_qpezT-Kqbit6g_bqU2D0Xlohmy3u8LgZ8oREZ7WMQT0PEV9YmR5m45pM4juNvJGY/s1600/wild+edible+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK94oCWC0WNIiFxArWXJh4PmvhYLQKLjvy5AFOYZpuhjwjhcKfeP_L5BWb84cXuIC_E9MRGegBI7_qpezT-Kqbit6g_bqU2D0Xlohmy3u8LgZ8oREZ7WMQT0PEV9YmR5m45pM4juNvJGY/s1600/wild+edible+3.jpg" height="240" width="320" /></a></div>
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This past weekend under beautiful skies at Riverside High School, over 20 people joined me for a wild foraging event! The first part of the day, we walked the campus and identified a dozen different edibles including daylily, plantain, curly dock, burdock and milkweed. We sat and discussed the many reasons why someone would want to incorporate wild edibles into their diets and the specific nutrient content of each plant. We also discussed when to harvest and how to prepare each plant. It is always interesting for met to find out the various reasons people are embarking on this journey which seems to be growing in interest. I do it for many reasons. The nutrition and medicine are a big part of why I love to cook with wild edibles but it's also knowing exactly what is in my food. When you harvest your own food, you have a lot more control over the amount of chemicals you are consuming. I also do it for the exercise and just the sense of empowerment that such an activity brings. <br />
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But my favorite part of the day was the second half of the class where we actually created a meal in the classroom that featured wild edibles. We created Wild Spinach Pie, Wood Sorrel Hummus and Daylily Dessert. The food was amazing and quickly consumed by the class. <br />
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This coming fall I'll be doing an in-depth series on specific wild edibles and teach everyone how to identify, collect and prepare acorns, burdock, sumac and dandelion. For more information, go to <a href="http://www.resiliencytraining.net/">www.resiliencytraining.net</a>. <br />
<br />Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-41665747195356247252014-06-26T11:02:00.000-07:002014-06-26T11:02:46.591-07:00More From Euell Gibbons - Common Mallow<div class="separator" style="clear: both; text-align: center;">
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This plant is called Common Mallow or Malva neglecta. Malva has Greek origins and means soothing, softening, and generally pleasant to the skin. This is a plant that you may find growing abundantly in your garden but probably have been tossing it out with the weeds. I'm hoping to convince you that this is a plant that you need to allow to flourish and take advantage of because it has so many useful and fun attributes!<br />
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This plant produces small green fruit often referred to as "peas". They are delicious and very easy to gather. They can be eaten raw or cooked like any other vegetable. They also have another very useful function which is that is produces an extremely mucilaginous water that can be used to create a stiff foam much like whipped egg white produces. Euell Gibbons describes this process in his book Stalking the Healthful Herbs. In this book he goes into detail about creating a may apple chiffon pie but it can be done with any fruit, wild or domestic. <br />
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To get this liquid, gather a cup of the mallow fruits. Boil them with 3 cups of water for 20 minutes. Strain out the fruit (but definitely eat the fruit - they are delicious!) and allow the water to cool. To speed up the process, you can put the water in the frig for 20 minutes. <br />
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While that cools, get your fruit ready. Put 4-6 cups of your fruit (I love blueberries, raspberries and apples) in a pot on the stove under a low simmer. Add one cup of water and the amount of sugar you would like to sweeten it with. Euell adds one cup which I think is way too much. I'd go with 1/3 cup. You can also add lemon zest, ginger root, nutmeg, cinnamon and clove depending if you like those flavors. Add 1-2 tablespoons of corn starch or arrowroot powder as a thickener. Stir frequently until it is thick like pudding. Take off heat and let cool. It will continue to thicken. <br />
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Now let's get to the mallow part. To help whip up the mallow, take one egg white and put it in a mixer. It won't be long before it starts to whip up. When it does, slowly add your mallow liquid and it will continue to froth. When it is a thick, frothy mixer, fold it into the fruit mixer and dump all of it into a graham cracker crust. Put in the frig to set. When the whole thing has chilled, it is ready to eat!! <br />
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Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-16969529464554190642014-06-20T14:19:00.002-07:002014-06-20T14:19:57.317-07:00Girl Scout Jr. Camper Badge<div class="separator" style="clear: both; text-align: center;">
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Resiliency Training has partnered with the Girl Scouts to give the Troops an opportunity to earn their Camper Badge through fun and interactive activities. The knowledge, skills, and fun the girls will have during this program will give them memories that can last a lifetime! During this program, the girls will talk about the importance of protecting themselves from the elements if they are outside overnight. They will create their own paracord bracelets that they will get to keep as a souvenir of the day. They will use their bracelets to learn how to lash together a tripod to create the framework for a debris hut which they will create as a team. The girls will learn cooperation and feel empowered with the knowledge they will gain from the class. <br />
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The program will also teach how to correctly build a fire and start a fire without a match. Fire safety will be emphasized at all times. <br />
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To find out more about the Girl Scout programs offered by Resiliency Training, visit the website at <a href="http://www.resiliencytraining.net/">www.resiliencytraining.net</a> or call Shannon at 262-515-5331. <br />
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“<em>Hi Shannon! Thank you so much for the photos! And even more importantly, thank you for the terrific camping adventure! The girls had a blast learning and practicing their new skills! You have a wonderful program and we are so happy we found you! Do you have a part 2 to your program? If so, we’d be very interested in it for next year. Thanks again. Your program is awesome! I will be recommending it to the other troops at the school. Enjoy the summer!”</em><br /><strong>M. G. </strong><br /><strong> Girl Scout Cadette Troop #3003 Leader</strong><br />
<br />Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-12802990590700924512014-06-18T10:37:00.003-07:002014-06-18T10:37:58.790-07:00Girl Scout Flower Badge Program<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirF491Mghbsh5UAPHGepK5ZZxhfZ2NL8bPh798xeEWiErhcyiCEtIb5Yn9GXRVAQdPvvvkLphwxnutzcurUCQw5HTpf-NDQ_Qb4mLQrPcTO-3DwNDh8LwjFgm_Y8YflmQLItW_vmTWHvU/s1600/Flower+Badge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirF491Mghbsh5UAPHGepK5ZZxhfZ2NL8bPh798xeEWiErhcyiCEtIb5Yn9GXRVAQdPvvvkLphwxnutzcurUCQw5HTpf-NDQ_Qb4mLQrPcTO-3DwNDh8LwjFgm_Y8YflmQLItW_vmTWHvU/s1600/Flower+Badge.jpg" height="240" width="320" /></a></div>
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Resiliency Training has partnered with the Girl Scouts of SE Wisconsin to create a great program for the Junior Flower Badge. This program can be done year round and it is a great way for the troop to learn about the wonderful healing abilities that certain plants have as well as the different parts of a flower and what they do. In this fun, interactive class, the girls will be assigned the different parts of a flower and act out what those parts do. They will then work in teams or pairs to label the parts of the flower on a handout. Next the girls will learn about the medicinal qualities in plants and make a healing salve with a popular garden flower called calendula. <br />
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This class can be done anywhere indoors or outdoors. It is sure to be a bit hit with all the girls! To see more about this class, go to <a href="http://www.resiliencytraining.net/">www.resiliencytraining.net</a> or call Shannon at 262-515-5331. Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-3977812437423080172014-06-15T11:24:00.000-07:002014-06-15T11:24:43.396-07:00Time to Collect Mullein!<div class="separator" style="clear: both; text-align: center;">
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When the cold season is upon you in the middle of winter, you will be grateful that you took the time to collect the leaves of this amazing plant called mullein. <br />
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Mullein is a biennal plant. The first year plant (shown above) produces a rosette of large velvety green leaves. These plants persist through the winter and the following spring, will produce a central spike that will grow a foot or more above the plant and end with a flower stalk with random five petal yellow flowers. <br />
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The 2nd year plants are just beginning to flower here in Portland, Oregon. Back home in Wisconsin it will probably flower in about another two weeks. There small yellow flowers will pop out randomly on a tall stalk that rises from the center of the plant. You can collect and dry the leaves from the first or second year plant for the decongestant medicine it produces. Before I came to know this plant, my colds if I got one, would go to my lungs and produce copious amounts of mucus. This wonderful plant prepared as a tea acted almost immediately to relieve any congestion I had and made short order of the cold itself. <br />
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To make the tea, collect and dry the leaves then put them in a sealed container. I refresh my supply yearly to make sure the medicine is as strong as possible. When you need the tea, crumble a tablespoon of leaf into a tea holder and pour 2 cups of hot water over the mullein and cover the cup. If you do not have a tea holder, you will have to strain the leaves out before drinking your tea. You do not want to get the leaves in your throat as they have tiny hairs that could irritate your throat. You should always cover your tea as the medicinal properties of the plant are volatile and your medicine will be less potent.Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-90928881729363932472014-06-13T08:42:00.001-07:002014-06-16T09:19:20.106-07:00There's a Salve for That Class July 20, 2014<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEKUkdEnWfrNx8L-LEnDG2ukj-4tlWXglQyqo2hXfCTaYTELOQ4iwLAA-vNgikVznm49fOInDmyU-IMYG6OTX5jZCS8BQR5T_Gfu1WvcgpkDDWw7DuboFAR9NkarqOZgdXdJ4ApbGJy8/s1600/common_plantain_large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEKUkdEnWfrNx8L-LEnDG2ukj-4tlWXglQyqo2hXfCTaYTELOQ4iwLAA-vNgikVznm49fOInDmyU-IMYG6OTX5jZCS8BQR5T_Gfu1WvcgpkDDWw7DuboFAR9NkarqOZgdXdJ4ApbGJy8/s1600/common_plantain_large.jpg" height="243" width="320" /></a></div>
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Perhaps after going through the <a href="http://resiliencytraining.net/shop/july-13-medicinal-tea/" target="_blank">Medicinal Tea Class</a> you will now feel compelled to extend your medicinal plant knowledge to salves. On July 20, 2014, we will be hosting a class titled There's a Salve for That! Most of us are surrounded by medicinal plants that grow wild but we just don't know it. For just about any first aid situation you can think of, there literally is a plant for that. Once you identify that plant, all you have to do is learn how to harness the medicinal properties in a salve and you will have that power to your disposal for up to a year! You can replace all your store bought first aid creams with remedies that you can easily create in your own home. Since everything you put on your skin goes into your body, its a good practice to eliminate the chemicals that come in store bought creams that can do more harm than good in the long run. In the salves that we make not only are they extremely effective but they contain only all natural products. <br />
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In this class, we will start with plant identification in a near-by park as well as in an urban community. Then we will head back to the classroom to make an herbal salve made from ingredients we found in the field. Each participant will go home with a 1 oz tin of salve and handouts. This process is so easy and fun that it is a class for both adults and kids.<br />
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The goal of Resiliency Training is always to empower individuals to be self-reliant so you will gain the tools and knowledge you need to continue make salves on your own. And we will always be available for consultation after class if you have any questions. To sign up for this class, go to <a href="http://www.resiliencytraining.net/">www.resiliencytraining.net</a>. <br />
<br />Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-64532181955447810752014-06-11T13:43:00.002-07:002014-06-11T13:43:37.796-07:00Wisdom of Euell Gibbons -Cleavers<div class="separator" style="clear: both; text-align: center;">
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I have been reading the series of "Stalking the...." by Euell Gibbons as a way to expand my understanding of wild food and the bits of wisdom he includes I have not seen anywhere else. The books he wrote are true treasures of knowledge that I want to help pass on to future generations. So for those of you that may not have heard of this wonderful series, I urge you to go pick up the books but if you don't have the time, I will highlight some of the things that I found particularly interesting. <br />
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I am currently staying on the NE side of Portland though I live in Wisconsin and most of the plants in his books I am already familiar with but haven't encountered them in such vast quantities that I am seeing in the woods near me in Oregon. I suppose that probably has to do with the high rainfall and fairly easy winters they see here. One plant in particular that I am seeing of in my wood ventures is cleavers. This is a plant that clings to you with such ferocity that it may stop you in your tracks and prevent you from moving forward without the use of a machete. In his book, "Stalking the Healthful Herbs", Euell Gibbons has a chapter dedicated to this plant and the uses for it rather took me by surprise. Apparently is was once common knowledge that a tea or meal made from this herb was used by English ladies for weight loss. <br />
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To prepare this herb as a vegetable pick it in early spring - pull the stem and leaves. Steam the plant for about 5 minutes and it is ready to eat! Euell describes it as tasting like spinach. Euell also mentions that the seed-like fruits make the best coffee substitute of any other plant he has tasted. This plant is apparently in the same family as coffee (Rubiaceae) which would explain the taste similarities. For this coffee substitute, gather the little hard fruits during the summer when they are full sized and roast them in an oven until they are golden brown. Use the fruits as you would coffee. There is no caffeine in cleavers. To use this plant medicinally, collect the plant in May or June when it is in flower and dry it. Keep it in an air tight container and use as a tea for the weight loss properties.<br />
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I will be trying all of these ideas out shortly. Thanks Euell!<br />
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<br />Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-43287229501487226212014-06-10T10:45:00.000-07:002014-06-13T08:07:08.625-07:00Girl Scout Cadette Tree Badge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1rQM42T6QnM7T-6nvuVH8R9rHbJmK0SsazQNVnH1_gB1KLGdpebnbtrQ46pegcnXqsNL9ru39Kb0cX5T42SK0KF0lriawmlYkqhX8H37sRaTX2-USxTMYl34kecubznoJfFJB-IwHw0/s1600/tree+badge2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1rQM42T6QnM7T-6nvuVH8R9rHbJmK0SsazQNVnH1_gB1KLGdpebnbtrQ46pegcnXqsNL9ru39Kb0cX5T42SK0KF0lriawmlYkqhX8H37sRaTX2-USxTMYl34kecubznoJfFJB-IwHw0/s1600/tree+badge2.jpg" height="240" width="320" /></a></div>
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Resiliency Training has partnered with the Girl Scouts to come up with a variety of Badge Programs that are fun, interactive and easily brought to any location. <br />
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The Cadette Tree Badge starts off with a team building activity to get the girls active and build group cooperation. Then we head into the park to take a look at different trees. We will point out the different type of trees that are in the park and discuss what the trees provide for us. We will talk about how to get water, food and nutrition from trees. The girls will take on the various part of the tree and act out how the tree converts sunlight, water and carbon dioxide into energy and oxygen. Then they will try some pine tea which is packed full of vitamin C not to mention a tasty drink! They will also shell some wild foraged nuts and create a quick healthy snack they will be able to eat right away! <br />
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By the end of the class they will have a new appreciation for trees, know the different parts of the tree and what job each performs as well as discuss the process of photosynthesis! This class can be done year round and in any location throughout the Milwaukee area. <br />
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The cost of the class is just $15 per girl (troop leaders and adult chaperones are free). To find out more about this class as well as other badge programs, go to <a href="http://www.resiliencytraining.net/">www.resiliencytraining.net</a> or call 262-515-5331. <br />
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<br />Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-76063860324608514442014-06-09T10:23:00.001-07:002014-06-09T10:23:59.196-07:00Medicinal Tea Class - Sunday, July 13 <br />
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On Sunday, July 13, 2014, we will be hosting a<strong> Medicinal Tea Class</strong> held at 5858 S 43rd Street in Greenfield, WI. This class will be from 1:00 pm to 3:00 pm. <br />
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This class is by far one of the most enjoyable and inspiring classes that we teach. There is perhaps no easier way to start incorporating plant medicine into your life than by drinking tea. Most people are already familiar with the uses of tea to soothe the soul but in this class, we take it to the next level and introduce some familiar teas and not so familiar teas that have significant health benefits. We will talk about how to identify common medicinal plants, how to harvest and how to prepare them correctly for the maximum potential. Most of these plants you can grow in your own garden which is in fact where most of our teas will come from. We have a large chemical free garden full of medicinal plants that we will use for class purposes. <br />
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In this class, we will be preparing 2 root based teas, two leaf based teas and two flower based teas. The cost of the class is $20 and includes all your teas, a light snack and handouts. This is a great social event as well to meet and talk to other like minded people. Whether you are a novice or a true tea connoisseur, there will be something for you in this class! <br />
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To sign up for this class, go to <a href="http://www.resiliencytraining.net/">www.resiliencytraining.net</a> or call 262-515-5331 for more information. <br />
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Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-14218937551765836552014-06-02T19:19:00.002-07:002014-06-02T19:19:53.500-07:00Resiliency Summer Classes <span style="font-family: Times, "Times New Roman", serif;">Summer has finally arrived in Wisconsin and Resiliency classes will be in full force. If you are looking to learn how to make your own soap/body care products, learn outdoor skills, or dive into identifying and cooking wild edibles, then you will want to check out all of our amazing classes. Even as technology is a huge part of most households, there is a significant movement to revert to skills and knowledge of the past. I am thrilled to be a part of this movement of getting back to the basics....growing my own foods and herbs, creating natural and chemical free household products and incorporating wild edibles into my diet for outdoor exercise and bountiful nutrients. I thoroughly enjoy the variety of people that come to my classes who also want to live more sustainably. I met a family who came together from different states to buy a farm in Wisconsin and wanted to learn about the wild edibles and medicinal plants that were on their property. They are already raising their own chickens and goats as well as planting a huge garden. I will be doing a wild edible class at their farm in the Fall (more information coming at </span><a href="http://www.resiliencytraining.net/"><span style="font-family: Times, "Times New Roman", serif;">www.resiliencytraining.net</span></a><span style="font-family: Times, "Times New Roman", serif;">). </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">I will be continuing to offer classes to the Girl Scouts as a part of the Badge Program which includes:</span><br />
<span style="font-family: Times, "Times New Roman", serif;">Brownie Hiker, Cadette Trail Blazer, Jr. Camper, Jr. Flower and Cadette Tree. All programs include interactive curriculum from cooking with wild edibles to making a flower healing salve to making quick release paracord bracelets.</span> <br />
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Over the next few days, I will be giving an in-depth look at each of the classes coming up in the summer of 2014. Of course you can always look ahead at <a href="http://www.resiliencytraining.net/">www.resiliencytraining.net</a>. </div>
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Anonymoushttp://www.blogger.com/profile/02402234082025269997noreply@blogger.com0tag:blogger.com,1999:blog-2654467120666163552.post-33831600158106936872014-03-04T20:19:00.001-08:002014-03-04T20:19:29.089-08:00Foraging Article in Natural AwakeningsPlease check out the latest Natural Awakenings Magazine where I have written an article on foraging. One of the first herbs that will emerge after the thaw is garlic mustard. This is a must for every foraging enthusiast to identify. Learn about all of its health benefits in this great article on page 29! <br />
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<a href="http://issuu.com/na-milw/docs/wi_milw_0314_yudu">http://issuu.com/na-milw/docs/wi_milw_0314_yudu</a><br />
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