Posts Tagged ‘wild edibles’

I don’t want to solely focus on doomsday theories or crazy people, although those are fun. I also want to point out some opportunities to learn.

I started a new job, where I work with a huge database full of travel information. Out of curiosity, I looked up my hometown park, Dade Battlefield Historic State Park (which is having its 32nd re-enactment today, only to see this in the calendar:

PREPARATION OF WILD EDIBLES WORKSHOP
Dade Battlefield Historic State Park

Date: Friday, January 20, 2012 from 6- 9 p.m.

Description:

Participants will learn how to prepare wild edibles that have been harvested locally from the woods including longleaf pine nuts, basket oak acorns, black walnuts and pignut hickory nuts. Food items will then be used for a future wild edibles class at the park.

Where: Dade Lodge, Dade Battlefield Historic State Park, 7200 CR 603, Bushnell, FL 33513

Materials needed: Nut picks (metal dental picks ideal), bring a potluck dish to share and your own place setting

Fees: $3 per car load up to 8 people or park pass

Contact: Call for reservations: 352-793-4781

Directions:

  • Dade Battlefield Historic State Park is located off I-75 and state Road 48, west of Highway 301.

I love wild edibles. It’s free food — about as organic as you can get — and most people either won’t know what to look for or let intimidation get the best of them. This is right up my alley…only I get off work in the Orlando area about 6 p.m. and won’t make it.

However, if you’re nearby, you should definitely try to make it. Books like “One Second After” point out that our industrial food system cannot feed the entire population should some disaster occur. (I think “One Second After” is terribly written, but the idea itself is good.)

After all, food security, even in China, is a problem. India has the Food Security Bill. Also not immune? The U.S., which is no surprise considering ethanol’s impact on food prices.

Gasoline makers will be legally obligated to use 50-billion liters of ethanol this year. That will use up more than a quarter of the U.S. corn supply, says Purdue’s Wally Tyner.

After all, corn is in everything and everyone, as the 2007 film “King Corn” so memorably pointed out:

http://www.hulu.com/embed/Q0PLL_NqXdq-sG9ru09SNg?shared_ad_id=76197