SMOKE SIGNAL
Fall back in tune with nature...

... by joining us for some autumn skill building!

Way of the Hunt
Nov. 18-24
 
Cordage, Fibers, & Containers
Dec. 6-9
 
Using the Whole Animal
Dec. 15-16


Please see our website for more details:
 
LisaKristineBow

 Bow Building Bonanza!
 
This fall's bow building class was a great success! Thanks to all who came out and participated in making such beautiful pieces.
They truly are works of art.


An Ancient Art Brought to Life 

         Real deer hunters don't hunt 3 months a year-- they're hunting every day. The first day of the new season starts the day after the last closed. The year's rubs and scrapes are mapped and tracked. The new locations picked and prepped. The apple and acorn productions are noted. While these skills are useful to the modern hunter, to the ancient hunter they were absolutely mandatory to survive. In the Ancient Hunting Skills course we went out onto the land with our ancestors foremost in our minds.

 

       The difference between a successful hunt and an empty stomach is all in the attention to detail. Like pruning branches just enough to provide a shot but not so much as to give away your position. Like always knowing the wind in relation to the deer's movements. Where are the deer sleeping? Where are they eating? How do they get between the two? Ancient Hunting Skills taught us to ask these questions, to form theories and guesses, and then to go out and verify our speculations or as we called it - 'ground truth it'.

 

      Through studying tracks and other signs, as well as evening sits to watch the deer move across the land, we tested our theories and started to form not only a dynamic model of the deer but also a real connection to the woods we were in. It's this connection more than anything else I believe that our distant ancestors relied on to feed themselves and their families. It is with these connections I believe we can today harvest game in a responsible, ethical manner and be a positive influence on the land.

     

-Garrin Carter

2012 Apprentice

  If you like our newsletter you'll love our blog! Follow our tracks by...
   
Headwaters Community Update
A reminder that the Beaver-Valley & Blue Mountains
Tracking Club (formerly known as the Headwaters Tracking Club)
is gearing up for fall. We meet once a month on Sundays to go tracking in the morning and work skills in the afternoon at the
 Sticks and Stones Workshop at Kimbercote Farm. 

Next meetings:

Sun. October 14th & Sun. November 25th
from
10am until 2pm.


We will be updating our Tracking Club page with dates for 2013 on our website soon, please check back for upcoming meetings in the near future.

Headwaters Gathering 2013 - May 9-10-11-12
We would love your feedback on what you would like to see happen at next year's Headwaters Gathering. Please follow the link to our quick survey to provide your valuable input in order to help us make this year's Gathering a great one!

 

October 2012
Issue
In This Issue
An Ancient Art Brought to Life
Headwaters Community Update
Forager's Corner
Forager's Corner 
Jerusalem Artichoke 
Helianthus tuberosus

Hail to the "lowly" Jerusalem artichoke whose fine flavour fell out of favour once the highly prized potato appeared on the scene!

Once extensively cultivated by natives (who then introduced them to Europeans), patches of these tubers now abound. Prolific is an understatement... and they are free for the digging, making them a valuable perennial staple crop!

What it looks like: 
Jerusalem artichokes -or sunchokes as they are also known- look like small sunflowers because they are! A species of the Aster family, these plants stand anywhere from 4 to 8 ft tall and flower in fall.

How to use it: 
The root tubers of this plant are edible and taste like a cross between a potato and water chestnut . The tubers store carbohydrates in the form of inulin,  which is difficult to digest, and so can cause flatulence; cooking for prolonged periods will lessen this effect.  They can be steamed, boiled or roasted, and like most things, they taste better with butter!

Where to find it: 
Naturalizing along roadsides, in fields & gardens, and in town dumps. Over 200 cultivated varieties of this plant now exist for our gardening pleasure.

Why is called Jerusalem artichoke?
 It is believed that "Jerusalem" is a corrupted  version of the Spanish and Italian words for sunflower: girasol or girasole; while artichoke stems from the Arabic al-khurshuf , meaning thistle (which may allude to the plant's foliage).
The Jerusalem artichoke is also known as --and perhaps is more aptly named-- the Canada potato.

Here is a recipe to try, from the The Globe and Mail.  




 

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Thanks to You  
 
We owe our success to those of you who keep the fire kindled inside and the passion to grow and live through the life sustaining skills of the caretaker.  Thank you to those who have been sending us pictures, videos and testimonials from the various classes and workshops we've hosted. Your stories and achievements are what keep the community thriving.