Despite what one might assume about someone who writes about foraging, hunting, fishing, and homesteading, in most of my eating and living, I’m not really interested in self-sufficiency (a myth), purity of source or method (boring), or preparing for the end of the world.
Oh Jenna this is a balm to my soul this morning. Indeed all the hope of the world is found in the complex thickets, through the entanglement of lives, and between the mycelium of interconnectedness. At the edges is where the myth of self rubs away, like a buck rubbing velvet on a tree. It has been such a hard week and the sumptuousness of this post is like water in the desert. Bless you.
Brings tears to my eyes to hear this, Tina. Challenging times indeed. We can’t forget to eat well and together when we can! Beautiful image of the myth of self rubbing away - thank you.
Will love to know how you like to cook and eat them - I’m kind of a one trick pony with the ribs. Good enough trick that I haven’t tired of it yet but curious what others do with them.
Thanks, Céline - really love seeing what you’re doing with wild foods over there - so many of them familiar to me, but your brain and skills take them to places I could never!
Thank you, this is lovely to hear. Took me a while to get here, but it feels like a good place to be.
I deeply resonate with this comment as much as Jenna’s whole article!
Amen.
Pleasure and possibility. What else do you need? Certainly not perfection which has always been overrated anyways.
Slightly better, and persistent onward momentum towards it, this is the path.
Amazing. The only newsletter that can make me miss the Northeast.
We miss you back 😭😭😭
Oh Jenna this is a balm to my soul this morning. Indeed all the hope of the world is found in the complex thickets, through the entanglement of lives, and between the mycelium of interconnectedness. At the edges is where the myth of self rubs away, like a buck rubbing velvet on a tree. It has been such a hard week and the sumptuousness of this post is like water in the desert. Bless you.
Brings tears to my eyes to hear this, Tina. Challenging times indeed. We can’t forget to eat well and together when we can! Beautiful image of the myth of self rubbing away - thank you.
A great year of eating... and a reminder to make use of the whitetail racks I have in the freezer!
Will love to know how you like to cook and eat them - I’m kind of a one trick pony with the ribs. Good enough trick that I haven’t tired of it yet but curious what others do with them.
I mostly use Wade Troung’s technique as a baseline (smoke for flavor, braise til tender, finish on grill) but vary the seasoning depending on what I have on hand. This one is terrific, though: https://elevatedwild.com/elevatedwildblog/whiskey-molasses-venison-ribs
How do you do yours?
Life thrives in the edge habitats. This is perfect, Jenna. Cheers to ya!
Cheers, Nate 🥂
Lovely meals, beautiful writing
Thanks, Peter - always inspired by your eating!
Love this write.
Thanks, Céline - really love seeing what you’re doing with wild foods over there - so many of them familiar to me, but your brain and skills take them to places I could never!