Tag Archives: wild fermentation

Wild Fermentation, 2nd edition

Sandor Katz says,

"It is my great pleasure to announce the publication of a revised and updated edition of my book Wild Fermentation. The new edition is the result of all I have learned in the years since the book's original publication in 2003. I am a more experienced fermentation educator now, and I have reorganized things somewhat, explained them a little differently, added some new recipes, improved many of the old ones, culled out a few that weren't so great or relevant, and added lots of color photos."

This is the Bible of rotted foods. Get yourself one. Got some okra fermenting myself right now.

Eatmore T.

I Need Gigs!

Here is my bio:

Bio:  Eatmore Toadstools

Eatmore Toadstools has been studying, picking, and eating wild edible mushrooms and plants for over 30 years. He took up the cultivation of medicinal and visionary herbs plants over a decade ago.  In recent years he has also turned his attention towards lactic fermentation. He was president of the Mycological Association of Washington in 2003, and was its newsletter editor for a number of years. He is currently a member of the Western Pennsylvania Mushroom Club, the North American Mycological Association, and the North American Truffling Society. Over the past two decades, Eatmore has taught adult education courses in mushroom foraging, presented mushroom,  plant and fermentation workshops at a number of festivals and events, and has been the featured speaker at several venues, including the Bird, Tree and Garden Club at Chautauqua Institution. He has a PhD in public policy from George Mason University. His mostly mushroom musings blog is http://eatmoretoadstools.com/wordpress.

Here is what I can do:

1. Workshop Description for a 2-3 hour workshop on wild mushrooms (either session can be presented independently if you need a speaker/workshop presenter for a shorter period). This generally includes a 60-75 minute presentation, which may include a PowerPoint slide show if the venue has a screen and projector, as well as a 60-75 minute field trip.

Edible, inedible, poisonous and medicinal mushrooms will be discussed. It will be emphasized that only knowledge and positive identification is a barrier to poisoning, but many people have learned to pick their own mushrooms with little risk.  I will talk about field guides, mycology websites, mushroom clubs and associations, mushroom habitat, and show items that are necessary for a successful mushroom foraging trip. I will tell the audience how to prepare positively identified edibles for immediate consumption or preservation. My theory on why some cultures readily seek out wild mushrooms, while others suffer from what is known as “mycophobia,” will be presented.

This event will include a field trip where mushrooms will be collected and identified if temperature and moisture conditions allow. It will also include limited wild plant identification. There is no certainty that mushrooms will be found, and while I know hundreds of species, there is no guarantee that I will be able to identify everything we might find. Those who have no prior knowledge of mushrooming are especially welcome, but this event will not make them instant experts in picking mushrooms for consumption.

Foraging for wild mushrooms is safer than people might think if a few basic rules are followed. The first rule is that one should never eat a mushroom that you cannot positively identify.  Always learn to identify mushrooms from people who have experience. Never attempt to identify a mushroom from a field guide or photos until you have accumulated enough experience on your own to do so.  Understand that there are 1000’s of mushroom species and even experienced mycologists cannot identify them all.

2.  Description for a 75 minute workshop on medicinal mushrooms

Mushrooms have been used in Asia for medicinal purposes for a very long time.  While most of the mushrooms to be discussed are traditionally cultivated in Asia rather than harvested in the wild, some of the same or similar species may be found in the wild in the US. Others may be purchased as “food supplements” or as spawn or kits for home cultivation.

This workshop will cover 20-30 mushrooms that are of known medicinal value, provide descriptions of each, discuss the available medical literature as well as the general field guides and websites, the marketers of the mushrooms (including those marketing mushroom spawn for people to grow their own) and the variations in quality of those sold specifically as food supplements.  It may also include a short field trip on the grounds if it is likely that any of these varieties could be found in the immediate area. This will depend on temperature, rainfall, etc.

I can discuss medical use of mushrooms in general and historically, but I am not a qualified health expert.

3. Description for a 75 minute workshop on growing medicinal and visionary plants

There are a large number of plants that have been used for dreams, visions, relaxation, healing and altered states for a very long time in different parts of the world.  The US is somewhat schizophrenic about such plants.  Some are sold in herbal form with little restriction.  Some are refined, put in pill or liquid extraction form and are sold with few restrictions as long as they pass muster as “herbal supplements” in markets where caveat emptor rules.  While some of the better known plants and refined substances that have been used for what prohibitionists would probably call non-medicinal purposes are on the US Drug Enforcement Agency’s Schedule I, there are many others that may legally be possessed and cultivated (although in some cases one should seek legal guidance on the consumption and/or refining of such plants).  There are online merchants who sell these plants and seeds, as do some seed companies in the US and Canada that also sell garden flower and vegetable seeds.  This workshop covers only those plants that are legal to grow and possess in the jurisdiction where it is presented.

Some of these plants are easy to cultivate and grow while others are not. Some are even quite common in much of the US; others are over-harvested in the wild.  Still others are rarely sold in the US as seeds or live plants. A few rarely produce seeds and are propagated by cuttings. There are some about which little is known due to their existence in less inhabited parts of the globe and use by indigenous peoples. Others have been intensively studied in medical research.

This presentation will cover both plants used primarily for medicinal purposes, such as goldenseal and ginseng, and plants more noted for visionary or relaxation experiences, such as kratom and kanna. It will discuss what is available, the existing literature, experiences of people, where website discussions may be found and where the plants and seeds may be found in the wild or purchased.  It will offer tips on cultivation without reliance on expensive equipment and greenhouses, noting that one may need completely different soils and methods for different plants, depending upon their native habitat.

Note: this workshop could also be presented as two separate 75 minute workshops, one covering visionary plants and one covering plants historically used as medicine.  It is re-emphasized that in no case will plants that are illegal to possess or grow in your jurisdiction be included in the presentation.

4. Lactic fermentation (1-2 hours). 

In your guts, you know he’s nuts!  Hands-on creation of beet kvass, kimchee, naturally brined pickles, foraged and fermented, sauerkraut, simple cheeses and kombucha!

Not all that is transformed by little beasties is beer and wine, although we could cover that too. Lactic fermented foods are supposedly good for you, because they provide bacteria necessary for digestion. All I know is that they taste good. Learn from my mistakes, i.e., mushy pickles, as well as my successes. Lament the fact that the best pickling cukes are harvested at the worst time for making pickles. But there are ways to fix this problem, and you can learn them here.

Eat More Fermentables

Or rotted foods as I call them. Winter is a good time for fermentation, especially if you have limited means of temperature control. And check this guy out: http://www.wildfermentation.com/who-is-sandorkraut. He knows his stuff. Tell him Eatmore sent you.

Eatmore T.

If you plan to eat more bacon this year, be sure to have a backup supply handy for when the next natural disaster wipes out your electricity.

Emergency Essentials/BePrepared