The whirlwind of Andy’s life never stops, rarely slows, and is always ready to start up again. Why? Because he’s insane. Anyhow, the voices urge me onward. Recently I was able to organize and participate in a Slow Food Charlotte event that was with a local forager named Reed.
A rule on foragers. They know the value of a secret and are good to keep their best ones close to their heart (or stomach). I don’t want to give any more than I have to on where we were or Reed’s full name. I respect this self-proclaimed lummox and want to keep the integrity of the wood, per say.
Stay Away from Brown and Whites
We weren’t but a few yards away from civilization when Reed shouted out that we should stay clear of all white and brown mushrooms. Unless of course you know what you are doing. Of course we don’t, and not knowing, this gave us our first framework to work in.
There are plenty of good white and brown mushrooms, there are also plenty that will do you harm from indigestion to liver failure. There have been many families snuffed out by collecting of simple white mushrooms with a death cap mixed in. The difference between a species being identified is of extreme importance.
There were six of us, as we got comfortable with the terrain we learned a little bit more about each other. Educators, chefs, executives, and more. One goal in mind, to learn more about the wild around us and how to better scout for the delectable within. We couldn’t have been paired with a better local guide.
Reed is an impassioned man who loves being outdoors. He is a living tome of knowledge that was first catalyzed as a small child. When asked where he got started thinking about mushrooms he recalled a science fair project and how after that he never stopped looking into the natural world around him.
So Much Knowledge!
I wish my mind could have held it all. He pointed at trees that would have different species at different types of year. Bushes that held edibles, and wild roses that might have the greatest little blooms. Everywhere he turned he could practically tell us something else about the landscape around us. It was impressive and inspiring.
We eventually came to a set of stream-beds. Reed found some small red/orange chanterelle and had us all get a good eyeful. We were then instructed to fan out and look for more based off of a kind of grid search heading north along the stream. Slowly we began to spot little patches here, there, all in a fairly juvenille state, but chanterelle’s none the less.
Over the course of a few hours, a couple of miles, and a few of us getting famous left or right, mud-foot, we learned so much. We found good species and bad, the edible and the repelling. Reed even found a few new that might be good. He would take them home for spore printing and testing. We also stumbled upon an old homesite marked by giant oaks and the remnants of the stone foundation for a wood cabin.
Injury Count, Zero^b^b^b
We came, we saw, we got stung. Oh yea, the only real injury of the trip was when Laura and I, third through a wasp nest finally pissed them off enough to send out a full on assault. We danced violently with spurts of run walking before shedding a portion of clothing and asking the wasps to please go home. While we got the brunt and large amount of stingers I think everyone got stung once. (Which for the record wasp stings take up to 6 days before they fully stop itching.. what a drag!)
While we harvested only a small amount on this trip Reed thought it was a great success. We all now know what to look for on a few edible species. We now know what to not touch from panthers to death caps and a host of bitter bites.
We will try and continue to do this in intervals so that more can become a bit more forage worthy and collectively we can understand more of Charlotte’s natural bioculture.
Warning, if you are a strong vegetarian onwards you should know I am a great omnivore and only have respect for my foodsources. This article is highly doused in the art of pork and I hope you will still love me in the end.
I think I’m finally fully out of my meat-choco-coma. It took a few days and a lot of chocolate bacon flashbacks, but I think I’m well on the mend. Mine and others in our area were struck with this fantastic affliction last Sunday when Lell Trogdon opened her doors for a friends fundraiser like no other.
If you are having trouble viewing what is below check out some of the pictures on flickr.
A Day of the Porcinus
It cannot be understated what great pork raisers Grateful Growers are. It can also not be understated what Lell Trogdon can do with such fine materials. Pork shoulder, butt, ham, bacon, bratwurst and more were soaked, slathered, slow cooked, grilled, to perfection. Thunder Cats.. Hooo… oh wait. I digress.
In addition there was scones, cream sausage gravy, eggs with sausage and eggs with green chilis, with cheese grits for breakfast. Lunch onward was served the bulk of the meats and a few vegetables and a vegetarian lasagna made an appearance, but it was mostly about pork.
A meat induced coma was seen drifting in peoples eyes all day. It was awesome.
Dirty Little Secret
The Secret Chocolatier brought his upcoming arsenal of chocolate might out for a tour. Bill Dietz is my chocolate superman, he shares that title by many adoring fans in our area. We’re working hard to grow that fan base (join today!) and to that extent are opening up his culinary war chest to bring out some great eats.
The vast chocolate landscape included an almond encrusted triangular chocolate pate with accompanying caramel sauce, a chocolate mousse, a chocolate torte, chocolate chunk brownies dipped in dark chocolate coating, a chocolate fudge cake with chocolate icing, a chocolate fudge cake with cream cheese icing, and a carrot cake with cream cheese icing. Phew.. if the thought of that at your party doesn’t make you quiver, you don’t love a great dessert.
If the meat didn’t do it, The Secret Chocolatier did. Some looked frantically around for a place to nap. An outdoor sofa awaited many.
Pandora Traffle
Did I mention that The Secret Chocolatier donated a Pandora truffle for raffle? Weighing in at 16 oz it is something to behold, and hopefully to be shared by many. It was contended for, fought over, people schemed, but in the end the wonderful Denise Kuntz was given a phone call that she had won the prize (to the devastation of the still hanging crowd). Luckily Denise is sweet and said she would share!
All For Who? What?
All because Robin and I really want to be a part of a great experience with more great people in an effort to grow, capture, and bring back some of the inspiration of Slow Food’s Terra Madre. We’ve been fundraising for a few weeks and have had a great outpouring from family, friends, and even local farmers who share our passion, or want us to bring them back some of the experience.
Quick Terra Madre Primer, bi-ennial event in Turin, Italy:
What do you get when you build a conference around sharing culture, tradition, survival, and growth of the worlds food system.
5000 farmers, 1000 chefs, 2000 students and volunteers to collectively communicate.
We Help Each Other
I’ve taken to heart over the past few years that friends help each other. It’s been a rocky time for everyone I’ve known, across industries, across regions, but we share out support be it with kind words, time, opportunities, and out of pocket. Our friends are pivotal in our growth and we are so very blessed in having good ones.
Thanks to everyone who made our morning, lunch, and afternoon such a delight. To those who could not make it you were missed and while we tried to make up for your loss, we do poorly compared to the real thing.
Our goal is not met and we’re charging on! If you can help us let us know! (It’s a karmic win too!)
Written at the Gateway Market in downtown Charlotte while hanging out with the Secret Chocolatier.
At Gateway Promenade there has been an ongoing Thursday market for the past few years. This year the markets coordination duties were pushed onto the communities concierge due to the original coordinators departure. The difference from the vendors perspective is pretty stout. Sales are very low.
Communities of all shapes need passionate coordinated parties to produce great things. Matthews and Tailgate markets are both led by awsome ladies who try very hard. Gateway has a great placement but a lack of promotion, signage, Gateway business buy-in and consistent placement. It’s going to whither before it’s rooted well.
If you live or work in this area and are passionate about local foods, crafts, and the people talk to the Gateway managers and see if we can’t make next season shine!
“Why does one want to walk wings? Why force one’s body from a plane to make a parachute jump? Why should man want to fly at all? People often ask these questions. But what civilization was not founded on adventure, and how long could one exist without it? Some answer the attainment of knowledge. Some say wealth, or power, is sufficient cause. believe the risks I take are justified by the sheer love of the life I lead.” — Charles Lindbergh
I love it, wish I could do it more, wish I could amp up my abilities to a near competition level if I could. I don’t have time, and like everything time in equals mastery out so you have to work hard at it.
Moments to Perfection
For skydivers, unless they do tunnel time, we learn one (1) minute at a time. Makes you really think about how hard you need to execute, how well you need to plan, how rigorous you must perform to maximize your one minute in the air. Next time you are slacking over an hour think about what you could do in just one minute. Test yourself with your own boundaries and see if you can go farther. It’s one lesson I’m always taking to heart.
Achievements can happen in moments so try not to waste many.
An Excerpt, J101
The following is a little excerpt from my life. It takes place on my 101st jump where I take a Flip Minos around my neck and take some video after a high-pull (meaning to pull your chute directly at altitude out of the plane). I had a nice 8 minute journey back to earth and let my adrenaline speak for itself.
It’s not the best video, I’ll get better when I can mount it on my head (hah). For now though I think it speaks volumes and gives a sneak peak into the view I enjoy so much.
We weren’t but a few yards away from civilization when Reed shouted out that we should stay clear of all white and brown mushrooms. Unless of course you know what you are doing. Of course we don’t, and not knowing, this gave us our first framework to work in.
There were six of us, as we got comfortable with the terrain we learned a little bit more about each other. Educators, chefs, executives, and more. One goal in mind, to learn more about the wild around us and how to better scout for the delectable within. We couldn’t have been paired with a better local guide.
We eventually came to a set of stream-beds. Reed found some small red/orange chanterelle and had us all get a good eyeful. We were then instructed to fan out and look for more based off of a kind of grid search heading north along the stream. Slowly we began to spot little patches here, there, all in a fairly juvenille state, but chanterelle’s none the less.
While we harvested only a small amount on this trip Reed thought it was a great success. We all now know what to look for on a few edible species. We now know what to not touch from panthers to death caps and a host of bitter bites.
around my neck and take some video after a high-pull (meaning to pull your chute directly at altitude out of the plane). I had a nice 8 minute journey back to earth and let my adrenaline speak for itself.
