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Yearly Archives: 2022

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Developing Skills Challenge

RewilderLife Posted on November 5, 2022 by Rachel JamisonNovember 5, 2022

Note: As an Amazon Associate, I earn a small amount from qualifying purchases through links from this website.

 

I’ve spent years developing skills and honing them.  Skills take time and practice.  Some skills take a mentor or a teacher.  With the internet and a library the ability to acquire and develop skills has gotten a lot easier to attain.  The 10,000 rule is something Gladwell spoke of in his book, “Outliers“. It is the idea that to become a master of a complex subject you need to spend approximately 10,000 hours at it to become a master.  I have musicians in my family who are masters. Over the course of two decades they have spent far more than a few hours weekly honing a skill that has turned into a craft with beautiful and inspiring outcomes.

There are natural abilities, inclinations and there is practice. My family members developed mastery with practice, no amount of natural ability can replace practice and study. Certainly if you are gifted in an area the skill and subject matter outcome may be different.  However, I have known many with natural abilities that got nowhere with their skill because they lacked the desire and determination to practice.  I have also met people who struggled with natural ability but practiced their way to mastery.

If we do the math it takes about 2-3 hours a week over 10 years to be a master at an advanced skill.  Some skills take less mastery than others. You can speed this pace up or slow it down.  Boiling an egg probably only takes a few hours to master.  Do you like hard boiled, soft boiled? Are you using fresh eggs or aged eggs? And so on.  The art of tanning hides I know can take years to master and yet I know of a young man who learned over the course of a few years by diving deeply into the subject by spending countless hours in study and practice.  He makes beautiful buckskin apparel now. He couldn’t learn this just by reading or watching, he had to do it.  He failed and he did it again and again AND AGAIN.

One thing must be said here, you can’t be afraid to fail.  Our modern systems often teach us to be afraid of failing, afraid to give the wrong answer. Failure means you are trying, you are doing! We should be afraid of NOT failing because we didn’t risk anything. We should not be afraid to try and fail and dust ourselves off and try again.  This process can repeat over and over again before we master something. And even once mastered failure is part of the process. One of my favorite farmers Joel Salatin puts it like this, “Anything worth doing well, is worth doing poorly first.” Wise words!

So what is the challenge?  I’d like to challenge my readers to develop a skill, start with one.  It can be as simple as boiling and egg and as complex as mastering a string instrument. You pick!  I will be working along side you to acquire my own skills.  I am starting right away with my third season of experiments growing food inside in soil under lights.  I also will be bringing out my art supplies and creating fiber products and artwork. These are skills I am honing, skills I’ve already started to develop. I will share with you here the new skills I decide to develop in posts.  I will be honest and share my failure and comical attempts.  Some of these skills I will never take to mastery and others I may decide are worth the time and effort.

A great book and website for this subject is Paul Wheaton’s book SKIP.  Don’t let the title turn you off, it is a book about skills, not just about the acquisition or gifting of land. Paul has a great site that is full of information called Permies. You can hop over to Telegram or my Facebook page and share your journey.  You can also just email me and I will cheer you on!

Now go do the things!!!

 

 

 

Posted in Blogs | Tagged Skills, SKIP

Staghorn Sumac Foraging

RewilderLife Posted on October 29, 2022 by Rachel JamisonOctober 28, 2022

Note: As an Amazon Associate, I earn a small amount from qualifying purchases through links from this website.

 

Foraging, also known as wildcrafting,  is one of my favorite past times, if you decided to take a walk with me in the woods, on the beach or in a field it will be a wandering stop and start filled with photos for later identification.  If you want to actually walk for the mere exercise of going from point A to point B, I’m probably the wrong person to stroll with.

This last week has been a week where every walk has involved me harvesting something.  By now one would think I would remember to bring my foraging bag, but I forgot it.  So I stuffed my pockets full of seeds, leaves, and took lots of photos.  My kids have laughed and said that I am like a child. They comment they would never wash my clothes without emptying my pockets first! It’s true!

 

My daughter caught this photograph of me

getting poked by wild rose thorns…

A few weeks ago I collected Staghorn Sumac.  It is a colorful small tree with clusters of red berries that grows really well here in Northern Michigan.  It is used medicinally, for a culinary spice, dye , smoking bees, and probably many things I am unaware of.  There is also a poison sumac so be sure to identify this properly.

I discovered it was medicinal and not just culinary when I purchased a herbal book.  I have not used it medicinally, but I will probably use the mouthwash recipe in the book.

Medicinal:

This plant has been studied for its vitamins, minerals, flavonoids, antioxidants, its ability to help with blood sugar regulation, ability to help with fungus and bacteria, effects on organs,  antiviral, clotting, liver benefits….and so much more.  I will link to some studies if you want to review it more.

Study: Effect of Sumac on blood sugar

Study: Medicinal, nutrition, and more of Sumac

Paper: Cardiologist on effects of Sumac on C

Culinary:

This is the reason l gathered it. I think I am always talking about food or thinking about food.   It is one of the things that makes life enjoyable! And yet it can also be medicine and healing.  Sumac can be made into a lemonade since it has a citrusy flavor.  But most use it as a spice on meat and salads. You can use it as a substitute for lemon juice or zest in recipes. Some people use it in hummus or on breads.  It is used in many ethnic foods, commonly in a spice called za’atar.  Za’atar has several different variations.  I am trying a recipe I’ve adapted for things I mostly grow and wildcraft here.  I have seen these in several variations but never together like this.

Za’atar

1 TB ground dried oregano (home grown)

1TB Cumin seed, toasted

1T Coriander seed, toasted

1T Toasted Sesame Seeds

1.5t. Sumac ground (foraged)

1.5t  Hibiscus leaves ground (home grown)

1/2 t. Salt

Toast according to directions above and then grind in a mortar and pestle or food processor. I think I will be experimenting with our gluten free sourdough and this spice.

 

Links:

Sumac Lemonade

Seeds, so you too can grow some yumminess..:

Stag Horn Sumac

Cranberry Hibiscus

Sesame Seeds

Cumin Seeds

Coriander Seeds

If you don’t have the spices or ability to grow there here are easy links off Amazon:

The Herbal Apothecary

Mortar and Pestle

Foraging Bag

Ground Sumac

Oregano

Hibiscus

Cumin Seed

Whole Coriander

Sesame Seeds

Himalayan Salt

 

Things to consider:

A link on spices and the treatment of them. Did you know a lot of your food is irradiated?  The article explains it with a lot of links to clarify what it means.  I prefer to source ingredients that are not irradiated but I appreciate her research.

Also, I am not a professional forager or herbalist, though you should stay tuned to the podcast, we are scheduling interviews with some really well qualified people. Because I am not a professional you need to remember this is what I do for myself and my family, this blog is for entertainment and a personal journey.

 

Posted in Blogs, Recipes | Tagged foraging, recipe, sumac, wildcrafting

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