Knowledge of the natural world and how to best utilise the landscape around me would be key- but this was nothing new to me and I felt confident that striking out into woods of Sussex with the right tools and a few basic staples, I would not only survive but thrive. Wild places still ...
The weather was WILD during our time in Skaftafel, with winds up to 200+km/hr, and snow blowing for 2 days, so we ended up changing the itinerary around a little bit, and having to skip out on a couple hikes. We were supposed to hike Svartifoss and in Hveradalur for a hot spri...
But with or without "organic" certification, the North Pacific's wild salmon have been given a clean bill of health. The Marine Stewardship Council (MSC), following years of research and documentation, has certified the harvest of Alaska's wild salmon as environmentally friendly and a sustainably...
Indeed, one young divinity student ruined his future prospects when, invited to dine by an archbishop who was due to examine him in the scriptures, he found before him a dish of ruffs and reeves, wild birds that (although he was too inexperienced to know it) were a rare delicacy. Out o...
is good for me." That remains true today. In addition tothe beef in the freezer(link to my beef recipe round up featuring 106 recipes from 66 bloggers) and the wild sockeye salmon from Seldovia Point, AK, the fish we eat the most is Swai. It's useful in a variety of preparations,...
The ordinary people, as always, struggled on in the hope of better days and survived on oatmeal, milk, butter, watercress and wild herbs. They valued animals for their skin, wool and milk rather than for their meat. The only language they knew was Irish (Gaelic), their only law was adm...
Cheers to everyone. I hope 2015 brings warmth and love to everyone! I’m truly lucky to have so many wonderful people in my life. Now I’ve gotta go serve me up a big bowl of stew! Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew (Gluten Free and Dairy Free) ...
Fish meat is very perishable because of indigenous and microbial enzymes, which determine spoilage and shelf life. The deterioration processes, which lead to an important, sequential, and progressive modification of the initial state of freshness, are fa