Tag Archive: alison brierley


Making Movies for ‘Woodlands TV’! – Part 3

“Tribal Ali, an English ‘Zorro with a Scalpel’ doing for wild cookery what Charlie Dimmock did for gardening”

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“Wild Wood-Pigeon Breast with Wild Blackberry Sauce and Wild Boletus infused Moroccan Cous-Cous”

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Last year I made some “Wild Food Foraging in the Woodlands” films with Film Maker Claudia Nye.

The pilot film in the “Roadkill” series “Identifying Edible Roadkill by the Woodlands” aired on the 15th April 2015.

This week the latest 5 minute follow-up film emerged  – PART 3

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Cooking Roadkill Pigeon in the Woodlands”

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The most common question I get is “How do you know it is safe to eat?”

“Wild food foraging in all its forms isn’t about being poor or desperate, its about being opportunistic, creative, in tune with ourselves, nature and our bodies.  Wild meat foraging in particular uses no packaging, has less chemicals, fewer food miles and contains less pollution; it is cruelty free and often ‘Vegetarian’ friendly; it fosters biodiversity; our bodies ‘understand’ these natural foods, therefore cancers and other physical ailments are minimized because our immune systems are minds are boosted naturally.

Many are realising that numerous shop bought food items are more suspicious than nutritious. Wild plants are very different now from chemically cultivated foods and farm animals taste nothing like game animals”.

I have in the past written plenty of long-winded explanations but I felt it was time to create an

‘Easier to Remember’ ROAD-SIDE CHECKLIST! 

“Don’t Eat Flat Furry Roadside Snacks Before Last Diagnostic Smell Check”

.

.

To see PART 2

“Preparing Roadkill Pigeon to eat in the Woodlands”

Click here!

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Capture plucking the pigeon woodland tv part b2

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Making Movies for ‘Woodlands TV’!

Originally from Argentina, Claudia is a Scarborough based, award winning BAFTA nominated documentary film maker with 21 years experience in the field of media. Her work ranges from broadcast (BBC/Channel Four) to private and public Commissions (Film Council/European Fund), through facilitating community based projects with the youth, and teaching in FE and HE sectors. These movies are for Woodlands.TV .woodlands_TV

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*******************

REMEMBER!!

If in doubt, ask someone else’s advice who knows what they are doing, or just leave it well alone!

.

.

close up curious pigeonsSooooo!  Should you try it? If you can stomach the thought of eating roadkill, and are confident you can pick out the animals safe for consumption, then I’d urge you to give it a try. If you’ve ever eaten pheasant, hare or rabbit in a restaurant, paid a small fortune for the privilege and almost broken your teeth on the buckshot, you’d probably relish the chance to eat your gamey goodness without the fear of fillings afterwards! Eating properly examined and prepared roadkill is definitely healthier than meat heavily laden with antibiotics, hormones, and growth stimulants, as most supermarket meat is today. Road traffic casualties never knew what hit ‘em – if you pardon the pun!  They did not experience what it was like to be factory farmed, castrated, de-horned, or de-beaked without anaesthetics, they did not suffer the traumatic and miserable experience of being transported long distances in a crowded truck, and did not hear the screams and smell the fear of the animals ahead of them on the slaughter line.

.

Ethically, I know what I would rather eat!

.

oh deer

.

DISCLAIMER… I have to say that I hold NO responsibility for anyone getting sick from eating Roadkill.  I offer my experiences and knowledge here freely, I do not make myself accountable for anyone else.  YOU make a choice, YOU take responsibility.  If in doubt, ask someone else’s advice who knows what they are doing, or just leave it well alone!  With that said….

.

To see other of my blogs relating to this subject follow the links…

“WILD MEAT” – Wild Food & Roadkill Preparation & Preservation Workshops

.

FREQUENTLY ASKED QUESTIONS – Roadkill Recycling, Eating and Artwork…

.

THE ROADKILL CONNOISSEUR- Making a film for the ‘MUNCHIES’ food Channel – “Southern Fried Squirrel” & “Squirrel Pot-Sticker Dumplings”.

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“The Silent Dancer in the Flames”

 

Jpeg

“The Silent Dancer in the Flames”

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Oil Pastel (2015) by Alison Brierley

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THE SILENT DANCER

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Spectators All
Cheer On the Reluctant Fire Dancers
Executing their Final Performance 
Slaves to the Purple Post
Writhing in the Flames
Just one Leap away from Redemption
And then Another

I am the Silent Dancer
I did not have to Dance the Exquisite Dance
I did not have to Suffer the Burn but Embraced its Searing Release
I am already Dead you See
I did not Survive the Torture
The Asphyxiation
The Crush of Rock on Rib and Lung

But they Tied me to the Mast 
Just to Be Sure
And Burnt me Anyway
Along with my Sisters

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By Alison Brierley

(8th June 2015)

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One in a series of works brought about by my exploration into the “TRUTH TELLING YEARS” aka MENOPAUSE.

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Look out for blogs on my other ART projects – SHAMANIC ROADKILL CAPE, PLACENTA  ART &COOKERY, PLACENTA BOOTIES,  PLACENTA DISCO-BOOTIES, SHAMANIC SHAKTI BEAVER MERKINANTI  BADGER-CULL TRIP-TIC, ROADKILL SQUIRREL TESTICLE EARRINGS  , BURNING-MAN ASARO MUD-FAMILY PERFORMANCE ART , JAPANESE WISHING TREE and many many more!!

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As with a lot of my work, I aspire to gently push the viewer, including myself, to question preconceptions and socio-cultural taboos by creating something beautiful and compelling from something dead and/or socially repulsive.

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Making Movies for ‘Woodlands TV’!

“Tribal Ali, an English ‘Zorro with a Scalpel’ doing for wild cookery what Charlie Dimmock did for gardening”

.

Capture roadkill for woodlands tv part 1.JPG2 .

Last year I made some “Wild Food Foraging in the Woodlands” films with Film Maker Claudia Nye.

The pilot film in the “Roadkill” series “Identifying Edible Roadkill by the Woodlands” aired on the 15th April 2015 and today the latest short follow-up film emerged entitled: Part 2 –

“Preparing Roadkill Pigeon to eat in the Woodlands”

.

Click here to see the 4.30 minute film

Preparing:

“Wild Wood-Pigeon Breast with Wild Blackberry Sauce and Wild Mushroom Cous-Cous”

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The actual cooking of the dish is covered in the next short film aired on the 15th June 2015.

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“Cooking Roadkill Pigeon in the Woodlands”

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.

The most common question I get is “How do you know it is safe to eat?”

“Wild food foraging in all its forms isn’t about being poor or desperate, its about being opportunistic, creative, in tune with ourselves, nature and our bodies.  Wild meat foraging in particular uses no packaging, has less chemicals, fewer food miles and contains less pollution; it is cruelty free and often ‘Vegetarian’ friendly; it fosters biodiversity; our bodies ‘understand’ these natural foods, therefore cancers and other physical ailments are minimized because our immune systems are minds are boosted naturally.

Many are realising that numerous shop bought food items are more suspicious than nutritious. Wild plants are very different now from chemically cultivated foods and farm animals taste nothing like game animals”.

I have in the past written plenty of long-winded explanations but I felt it was time to create an

‘Easier to Remember’ ROAD-SIDE CHECKLIST! 

“Don’t Eat Flat Furry Roadside Snacks Before Last Diagnostic Smell Check”

.

*******************

.

Making Movies for ‘Woodlands TV’!

Originally from Argentina, Claudia is a Scarborough based, award winning BAFTA nominated documentary film maker with 21 years experience in the field of media.

Her work ranges from broadcast (BBC/Channel Four) to private and public Commissions (Film Council/European Fund), through facilitating community based projects with the youth, and teaching in FE and HE sectors.

These movies are for Woodlands.TV .woodlands_TV

.

*******************

REMEMBER!!

If in doubt, ask someone else’s advice who knows what they are doing, or just leave it well alone!

.

.

close up curious pigeonsSooooo!  Should you try it?

If you can stomach the thought of eating roadkill, and are confident you can pick out the animals safe for consumption, then I’d urge you to give it a try.

If you’ve ever eaten pheasant, hare or rabbit in a restaurant, paid a small fortune for the privilege and almost broken your teeth on the buckshot, you’d probably relish the chance to eat your gamey goodness without the fear of fillings afterwards!

Eating properly examined and prepared roadkill is definitely healthier than meat heavily laden with antibiotics, hormones, and growth stimulants, as most supermarket meat is today.

Road traffic casualties never knew what hit ‘em – if you pardon the pun!  They did not experience what it was like to be factory farmed, castrated, de-horned, or de-beaked without anaesthetics, they did not suffer the traumatic and miserable experience of being transported long distances in a crowded truck, and did not hear the screams and smell the fear of the animals ahead of them on the slaughter line.

.

Ethically, I know what I would rather eat!

.

oh deer

.

DISCLAIMER… I have to say that I hold NO responsibility for anyone getting sick from eating Roadkill.  I offer my experiences and knowledge here freely, I do not make myself accountable for anyone else.  YOU make a choice, YOU take responsibility.  If in doubt, ask someone else’s advice who knows what they are doing, or just leave it well alone!  With that said….

.

To see other of my blogs relating to this subject follow the links…

 

“WILD MEAT” – Wild Food & Roadkill Preparation & Preservation Workshops

.

FREQUENTLY ASKED QUESTIONS – Roadkill Recycling, Eating and Artwork…

.

THE ROADKILL CONNOISSEUR- Making a film for the ‘MUNCHIES’ food Channel – “Southern Fried Squirrel” & “Squirrel Pot-Sticker Dumplings”.

.

.

I love this poem.  There are a few female poets that truly inspire me, remind me that I am on the right path.  This is one of them…

Tribal Ali - Photography by Javan Liam(Tribal Ali – photography by Javan Liam 2007)

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She is Maiden, Mother and Crone
In one…

You will recognize her because she
makes genuine eye contact with whomever she meets…
She is not afraid to be direct and honest about how she feels

She charts her own course
And is willing to meet whatever comes
Because she has faith in her Journey
She’s aware of her own strength

She delights in enabling the wellbeing and the empowerment of others
But she refuses to subject herself to energy drainers…
She sees through bullshit instantly
She knows how to protect herself

She is obedient to her own inner knowing,
She is willing to break the rules made by others
in order to be authentic to herself

Her truth comes directly through her heart
She uses her mind as the servant to manifest it

She is inwardly and outwardly Aware
She responds more than she reacts
She no longer waters illusory drama
She no longer feels the need to control what is

She is deeply connected to her creative source
She is her own work of art in progress
She can create beauty from whatever is in front of her

She is in tune with her intuition and instinctual body
She lives in the present
Because she is willing to relinquish the past
And allow the future the space it needs to unfold

She understands that life is an ever changing flow from one moment to the next…
She willingly goes with it.

She feels deeply connected to the earth and stays close to nature,
She recognizes that she is not separate from it…
Being connected to nature is essential for her health and wellbeing

She has simplified her life
Released the non-essentials so that she can be spacious and free

She values her aloneness,
She waters her Soul with it
But she also
values quality time with like minded Souls

She doesn’t need a man to complete her
Her relationships are on an equal basis of respect and sharing
Unbridled sensual pleasure…

She has no time for gossip
She’s invested in raising the Sisterhood up rather than cutting it down

She celebrates the Beauty and Power in other Women
She celebrates the Beauty and Power within herself

She is just as willing to receive as she is to give
She fills her own cup for herself and overflows it for others

She understands the futility of unsolicited advice
So she shares her wisdom through living it

She envisions the Healing of the world
She offers her gifts as a contribution towards it

Love is her religion
Unity is her gospel
Laughter is her Grace

She loves to play through her inner child
Sing and dance through her inner maiden
She nurtures her body mind and spirit daily through her inner mother

Others seek her for her Wisdom
Are irresistibly drawn to her unpredictable Mystery

They feel seen and accepted in her steady gaze…
Peaceful in her Sacred Space

They are shocked by her irreverent humor
But secretly inspired, uplifted,
Given permission to be themselves

She is Maiden, Mother and Crone
In one
She is Goddess

— Caroline de Lisser

 

Making movies for ‘Woodlands TV’!

Last year I made some “Wild Food Foraging in the Woodlands” films with Film Maker Claudia Nye.

The pilot film in the “Roadkill” series “Identification” aired today (15th April 2015) and short follow-up films about woodland cookery, skinning, preparation and preservation will emerge on the 15th of each month till August/ September 2015.

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Click here to see the 7 minute film or on the image below!

woodlands tv title shot.

The most common question I get is “How do you know it is safe to eat?”

“Wild food foraging in all its forms isn’t about being poor or desperate, its about being opportunistic, creative, in tune with ourselves, nature and our bodies.  Wild meat foraging in particular uses no packaging, has less chemicals, fewer food miles and contains less pollution; it is cruelty free and often Vegetarian friendly; it fosters biodiversity; our bodies ‘understand’ these natural foods, therefore cancers and other physical ailments are minimized because our immune systems are minds are boosted naturally.

Many are realising that numerous shop bought food items are more suspicious than nutritious. Wild plants are very different now from chemically cultivated foods and farm animals taste nothing like game animals”.

I have in the past written plenty of long-winded explanations but I felt it was time to create an ‘Easier to Remember’ ROAD-SIDE CHECKLIST! 

.

“Don’t Eat Flat Furry Roadside Snacks Before Last Diagnostic Smell Check”

.

Thanks to Claudia Nye we now have the VISUAL version!

.

claudia nye mugshotOriginally from Argentina, Claudia is a Scarborough based, award winning BAFTA nominated documentary film maker with 21 years experience in the field of media.

Her work ranges from broadcast (BBC/Channel Four) to private and public Commissions (Film Council/European Fund), through facilitating community based projects with the youth, and teaching in FE and HE sectors.

These movies are for woodlands_TV

Will post the links ‘as and when’. X

.

 ***************

The Original BLOG….

“Don’t Eat Flat Furry Roadside Snacks Before Last Diagnostic Smell Check”

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Is it still fresh?

What most people visualise when they think of roadkill.

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“Health and Culinary you say? In the same sentence as Roadkill???   Ha Ha Ha Ha!!!”…. but seriously, you will be surprised at how healthy roadkill can be.

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Fresh Wild Rabbit Dumplings with Nettle and Sorrel Stuffing!

Fresh Wild Rabbit Dumplings with Nettle and Sorrel Stuffing!

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I asked some “wordsmithy” friends if they wanted to help me to create a  humourous mnemonic.  Mnemonics are memory devices that help learners recall larger pieces of information, especially in the form of lists like characteristics, steps, stages, parts, phases, etc.  For the list I had in mind this was the perfect tool.

My dear old friend Mark “BUZZ” Busby did me, and all you fellow “Splatter Spotters”, very proud indeed with this…

Don’t Eat Flat Furry Roadside Snacks Before Last Diagnostic Smell Check”

Thank You Buzz!  You’re a genius! 

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Soooo!  That is the quick and easy way to remember the essential pointers:

‘Damage’, ‘Eyes’, ‘Fleas & Flies’, ‘Rigor Mortis’, ‘Skin’, ‘Blood’, ‘Law’, ‘Diseases’, Smell’ and last but not least ‘Climate & Cooking’.

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Damage

roadkill20n-1-webAvoid animals that have been badly damaged or ruptured internally.  Check the animal carefully before stuffing it in the boot of the car (gloves are recommended and a plastic bag or tarp).  If you saw the accident happen then you know it is definitely fresh.  If you didn’t, only pick up those that have ‘bounced’ from being hit cleanly once, preferably to the side of the road, and with someone else’s car, lol.  Obviously, don’t pick up something that’s been run over a couple or ten times, looks sick or abnormal!!

Eyes

black rabbit eyeWhat do the eyes look like?  Are there any eyes at all?

Carrion birds arrive at the scene of a road traffic accident quickly and especially first thing in the morning.  Eyes are soft, succulent and easy to pluck!  If there is still an eye left on the underside check  it to see if it is still clear.  Cloudy eyes can indicate that it isn’t fresh anymore.

 

Fleas & Flies

flies on foxThis is easy to remember – “FLEAS GOOD!  FLIES BAD!”.  Living & active fleas are a good sign of freshness – fleas will soon evacuate a cold dead body.  If you feel squeamish about fleas a 24 hour spell in the deep freeze will finish them off.

Flies will find a carcass quickly, especially in warm weather.  You may find tiny clusters of fresh long, white, oblong shaped eggs around the eyes, mouth, or other orifices.  This is not so bad if you don’t intend to eat these bits and the eggs have only just been laid.  If you are not sure about this or anything else mentioned so far, leave it be.

Do do not pick anything up that is old enough to be crawling with beetles, maggots or other larvae.  be wary of ticks that may carry Lymes Disease.  Contain ticks on a deer carcass whilst in the car using a sheet or plastic tarp.

 

Rigor Mortis

rigor mortisA stiff animal could just be in Rigor which means it’s still fresh, but keep in mind the previous tips when judging time of death.

The rate at which Rigor Mortis sets in will depend on several factors such as the animals physique, cause of death and the climate.  Different sources give different figures, but very broadly and in ‘average’ circumstances with roadkill it begins from 1/2 hr (bird) – 24 hrs (deer).   It becomes complete in about 12 hours or more.

Then the body relaxes again, this time as a result of decomposition. This is known as resolution of rigor.  The stiffness in the muscle tissues begins to decrease owing to the enzymatic breakdown of collagen that hold muscle fibers together. This phenomenon is also referred to as “Aging of Meat”.  This aging effect produces meats that are more tender and palatable, hence the ‘hanging of game’!

 

Skin

Rabbit-FurDoes the skin have fur or feathers attached to it?  Give fur a gentle tug to see if it is still firmly rooted in the skin.  You don’t want chunks of hair falling out easily.   Alopecia could be a sure sign that the carcass is too old or that the animal was suffering from a disease.

The skin will move freely across the muscles if the carcass is fresh.  Black or purple marks can indicate where the animal has been hit, these are okay, but you may want to cut the severely bruised bits of meat away before cooking.

 

Blood

roadkill badgerThere shouldn’t be that much blood on a carcass suitable for eating.  A bloody mouth or nose is fairly normal.

Ideally any blood needs to be fresh, wet and bright red.  Blood or no, you should use gloves to handle dead animals, you still have to get back in the car and touch the steering wheel, your passengers, packed lunch, etc.  Always keep a stash of wet wipes handy!

 

Law

The-LawGenerally, the UK is pretty good at allowing folk to dine from the road.  Farmed animals like sheep and pigs belong to someone so they should be reported.  Wild animals aren’t classified as ‘owned’ unless they’re specifically being farmed, in which case they need to be on land secured by fencing, so you’d not be likely to hit them.  If found on the road they are “Fair Game”.  Domestic animals like cats and dogs should also be reported.

I am no expert on the laws of other countries, so check yourself if you really need to know specifics.

 

Diseases

Tuberculosis-virusDo Your “Zoonotic” Disease Homework!  It is essential to research the kinds of diseases certain wild animals can catch or carry and what signs to look for.  Very rarely do they transfer to humans if proper procedures are followed.  Avoid giving anything you are NOT unquestionably sure about to YOUNG CHILDREN, the ENFEEBLED or PREGNANT WOMEN, just to be on the safe side.

Cooking the animal thoroughly above 70 degrees centigrade is highly recommended and boiling point will kill practically all nasties!  That includes ToxoplasmosisBovine TB, Myxomatosis and even Rabies!!

I would be wary of eating badger from the road at the moment…. farmers who view badgers as health threats are putting their poisoned animals by the roadside to make them ‘look’ like roadkill… so be warned.  I am not touching badgers for a while.

 

Smell

sniffing the deadListen to your nose… if it smells rotten, don’t take it!

You can tell a lot by smell before you start to butcher.  Smell and flavour in all meat is a combination of age, exercise, species, breed and diet.  Wild animal meat can smell quite strong and ‘gamey’.

Fat is also the home of any weird or odd smell you might find in wild game; and because of its unsaturated nature also meas it goes rancid faster.   Don’t ditch good wild fat though, it is very high in important vitamins, minerals and essential fatty acids.

The varied diet of a game animal means that any fat-soluble ester or terpene or other flavour molecule that critter has metabolized will end up on your dinner plate.

If it smells okay on the outside but when you open it up it smells much more than just gamey don’t eat it.  Intestines have their own unique scent which you get used to and can judge accordingly.  Mild gas, urine and a bit of poop may be normal too, so use your instincts on all this until experience tells you otherwise.

Male animals in rutting season can be very ‘musky’ and not palatable.  No surprise there!  lol.

 

Climate & Cooking

snow roadkill deer warningCold and dry climates are better for freshness; nature makes a great fridge and freezer sometimes.  Be careful in warm and hot weather – bugs find the dead quickly and meat spoils easily.

Consider how long the animal will be stored in a warm vehicle after you have claimed it.  Use the cooler parts of the car, for example NOT in the passenger foot-well with the floor heater on full.  I have put a small animal in a plastic bag before now and secured it tightly on the outside of a wound-up window!  Looked weird but it worked wonderfully!

When you get to your final destination prepare or preserve your carcass ASAP.

As mentioned earlier, cooking the animal thoroughly above 70 degrees centigrade is highly recommended and boiling point will kill practically everything!

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As you can see, you need to know what you’re doing, but it’s not rocket science!! 

If in doubt, ask someone else’s advice who knows what they are doing, or just leave it well alone!

.

.

close up curious pigeonsSooooo!  Should you try it?

If you can stomach the thought of eating roadkill, and are confident you can pick out the animals safe for consumption, then I’d urge you to give it a try.

If you’ve ever eaten pheasant, hare or rabbit in a restaurant, paid a small fortune for the privilege and almost broken your teeth on the buckshot, you’d probably relish the chance to eat your gamey goodness without the fear of fillings afterwards!

Eating properly examined and prepared roadkill is definitely healthier than meat laden with antibiotics, hormones, and growth stimulants, as most supermarket meat is today.

Road traffic casualties never knew what hit ‘em – if you pardon the pun!  They did not experience what it was like to be factory farmed, castrated, de-horned, or de-beaked without anaesthetics, they did not suffer the traumatic and miserable experience of being transported long distances in a crowded truck, and did not hear the screams and smell the fear of the animals ahead of them on the slaughter line.

.

Ethically, I know what I would rather eat!

.

oh deer

.

DISCLAIMER… I have to say that I hold NO responsibility for anyone getting sick from eating Roadkill.  I offer my experiences and knowledge here freely, I do not make myself accountable for anyone else.  YOU make a choice, YOU take responsibility.  If in doubt, ask someone else’s advice who knows what they are doing, or just leave it well alone!  With that said….

.

To see other of my blogs relating to this subject follow the links…

 

“WILD MEAT” – Wild Food & Roadkill Preparation & Preservation Workshops

.

FREQUENTLY ASKED QUESTIONS – Roadkill Recycling, Eating and Artwork…

.

THE ROADKILL CONNOISSEUR- Making a film for the ‘MUNCHIES’ food Channel – “Southern Fried Squirrel” & “Squirrel Pot-Sticker Dumplings”.

.

.

Making movies for ‘Woodlands TV’!

“Foraging Boletus Mushrooms in the Woodlands”

Dear Foraging Friend and ‘Gastronome’ Fraser Simpson takes us on his 5th culinary journey searching for gourmet mushrooms with Film Maker Claudia Nye.

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love on a shroomBoletus edulis (English: cep, penny bun, porcino, or king bolete, usually called porcini) is a basidiomycete fungus, and the type species of the genus Boletus.

The fungus grows in deciduous and coniferous forests and tree plantations, forming symbiotic ectomycorrhizal associations with living trees by enveloping the tree’s underground roots with sheaths of fungal tissue. The fungus produces spore-bearing fruit bodiesabove ground in summer and autumn. The fruit body has a large brown cap which on occasion can reach 35 cm (14 in) in diameter and 3 kg (6.6 lb) in weight.

Like other boletes, it hasCapture boletus purple tubes extending downward from the underside of the cap, rather than gills; spores escape at maturity through the tube openings, or pores. The pore surface of the B. edulis fruit body is whitish when young, but ages to a greenish-yellow. The stout stipe, or stem, is white or yellowish in colour, up to 25 cm (10 in) tall and 10 cm (3.9 in) thick, and partially covered with a raised network pattern, or reticulations.

Prized as an ingredient in various foods, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto.

Some Boletus are not edible however, but perform a fascinating little trick when exposed to the air….

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Capture fraser film gastronome. smiling.

See the film here!

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To see the other episodes in this series of films click on the links below…

1.  How to identify the AMMONITE mushrooms – namely the most deadly series in the UK.

2. Wild Mushroom Foraging in the Woods – Russula Series.

3.  Mushrooms Growing on Trees.

4. Finding Hedgehog Mushrooms in the Woodlands.

and this one… 5. Finding Boletus Mushrooms in the Woodlands.

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Foraging for the Best of Ingredients

“A Little Bit on the Side”

Fraser is currently developing a catering and/or supply business which is primarily vegetarian, with meat dishes that can be served ‘on the side’.

To contact Fraser email at:

fraser@alittlebitontheside.co.uk

info@alittlebitontheside.co.uk

 

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claudia nye mugshotOriginally from Argentina, Claudia is a Scarborough based, award winning BAFTA nominated documentary film maker with 21 years experience in the field of media.

Her work ranges from broadcast (BBC/Channel Four) to private and public Commissions (Film Council/European Fund), through facilitating community based projects with the youth, and teaching in FE and HE sectors.

These movies are for Woodlands.TV and should all be ready to view online in a few months.

Will post the links ‘as and when’. X

.

 *******************

woodlands_TV         films for web claudia nye                   woodlands_Master logo

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Making movies for ‘Woodlands TV’!

Dear Foraging Friend and ‘Gastronome’ Fraser Simpson takes us on a culinary journey in the “Mushrooms that Grow on Trees Series” with Film Maker Claudia Nye.

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Turkey-Tail-Mushrooms-in-Buttermilk-Falls-State-Park-Ithaca-New-York-USATree decay fungi – Identification and Significance.

The Kingdom of Fungi is vast and remains somewhat mysterious. Fungi play vital roles in many ecosystems and are crucial to the lifecycles of many plant species on this planet. With a feeling connections between fungi and trees remain somewhat un-bridged, we have decided to collaborate our knowledge, research and observations here; as an aid to all.  Fungi can be put into three groups distinguished by how they feed:  (read more…)

 

This being the festive season we have added a little ‘RUDOLPH The Red Nosed Reindeer’ to the mix… see if you can spot him :-) Have a HAPPY CHRISTMAS, a Cool YULE and a Very Happy and Prosperous NEW YEAR 2015!

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Capture fraser film gastronome. smiling.

See the film here!

Foraging for the Best of Ingredients

“A Little Bit on the Side”

Fraser is currently developing a catering and/or supply business which is primarily vegetarian, with meat dishes that can be served ‘on the side’.

To contact Fraser email at:

fraser@alittlebitontheside.co.uk

info@alittlebitontheside.co.uk

 

.

claudia nye mugshotOriginally from Argentina, Claudia is a Scarborough based, award winning BAFTA nominated documentary film maker with 21 years experience in the field of media.

Her work ranges from broadcast (BBC/Channel Four) to private and public Commissions (Film Council/European Fund), through facilitating community based projects with the youth, and teaching in FE and HE sectors.

These movies are for Woodlands.TV and should all be ready to view online in a few months.

Will post the links ‘as and when’. X

.

 

To see the more episodes in this series click on the link below…

How to identify the RUSSULA mushrooms – namely the most deadly series in the UK.

.

How to identify the AMMONITE mushrooms – namely the most deadly series in the UK.

.

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woodlands_TV         films for web claudia nye                   woodlands_Master logo

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Making movies for ‘Woodlands TV’!

“Wild Mushroom Foraging in the Woodlands”

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Russula_xerampelina(mgw-05)Dear Foraging Friend and ‘Gastronome’ Fraser Simpson takes us on a culinary journey in the “Russula Series” with Film Maker Claudia Nye.

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Around 750 worldwide species of mycorrhizal mushrooms compose the genus Russula. They are typically common, fairly large, and brightly colored – making them one of the most recognizable genera among mycologists and mushroom collectors.

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Capture fraser film gastronome. smiling.

See the film here!

Foraging for the Best of Ingredients

“A Little Bit on the Side”

Fraser is currently developing a catering and/or supply business which is primarily vegetarian, with meat dishes that can be served ‘on the side’.

To contact Fraser email at:

fraser@alittlebitontheside.co.uk

info@alittlebitontheside.co.uk

 

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claudia nye mugshotOriginally from Argentina, Claudia is a Scarborough based, award winning BAFTA nominated documentary film maker with 21 years experience in the field of media.

Her work ranges from broadcast (BBC/Channel Four) to private and public Commissions (Film Council/European Fund), through facilitating community based projects with the youth, and teaching in FE and HE sectors.

These movies are for Woodlands.TV and should all be ready to view online in a few months.

Will post the links ‘as and when’. X

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To see the Pilot Episode in this series click on the link below…

How to identify the AMMONITE mushrooms – namely the most deadly series in the UK.

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woodlands_TV         films for web claudia nye                   woodlands_Master logo

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The ‘MUNCHIES’ Food Channel Presents:

 THE ROADKILL CONNOISSEUR

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Capture - Roadkill Connoisseur - Flesh is flesh

cooking…

Southern Fried Squirrel”

& “Squirrel Pot-Sticker Dumplings”.

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IMG_1042A ‘How to’ film for the MUNCHIES food Channel.

I spent a very pleasurable half day with two guys from VICE / Freemantle Media UK making a show for their “How to…” series.

MUNCHIES chronicles the wide spectrum of the global culinary experience. They liked how I combine roadkill with various forms of cookery styles and ingredients and asked if I would cook for the show. I enjoyed links to the other episodes so said yes!

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I made two of my “Feral Fusion” recipes using squirrel – “Southern Fried Squirrel” & “Squirrel Pot-Sticker Dumplings”.  They were very tasty and the show is pretty funny, lol.

 

Click on the recipe titles for ingredients and methods.  if the link doesn’t work yet it is because the post is still under construction!

Save this page and I will update ASAP.

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Southern Fried Squirrel”

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“Squirrel Pot-Sticker Dumplings”.

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freemantlemedia uk

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Making movies for ‘Woodlands TV’!

Dear friend and fellow forager Fraser Simpson explains how to identify the AMMONITE mushrooms – namely the most deadly series in the UK.

Fraser Simpson – a ‘Happy Haptic’ and Wild Food Forager – has also been making movies with the ultra talented Claudia Nye.

Amanita_muscariaUnfortunately there is no golden rule when it comes to identifying unfamiliar mushrooms, edible or otherwise. Deadly poisonous toadstools can share the same characteristics as many edible fungi.  It helps to have an expert on hand….

See the pilot film here!

 

Apart from being a very knowledgeable forager Fraser is also an incredibly talented professional artist.  He is enthralled with the haptic .  Taking what is intrinsically a valueless, readily available material, bone, he sculpts beautiful objects using a few basic hand tools most of which are to be found in “granddad’s shed”.

fraser Simpson - The Happy HapticHe draws his inspiration from a broad range of interests but his main influences are anthropological, symbolic and the mathematical structures of nature.  His work is inspired by the many anonymous artists working in bone since, archaeologists maintain, art began, including:

The Original Cave Man, Many Tribal artisans around the world, Scrimshanders, French Prisoners of War, Netsuke Makers.

Fraser is currently working on building interest in bone carving through a series of workshops, exhibitions and lectures.  He is also making the first tentative steps in collating a book on the subject matter.

Fraser’s art harks back to a life more simple when time itself seemed slower and more readily available. A time that can be recreated, he has found, through the practice of bone carving.  He is currently working on a project using the bones from the Ox Roast in Windsor which was held to celebrate the Queen’s Diamond Jubilee.

To contact Fraser email at:

fraser@alittlebitontheside.co.uk

info@alittlebitontheside.co.uk

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claudia nye mugshotOriginally from Argentina, Claudia is a Scarborough based, award winning BAFTA nominated documentary film maker with 21 years experience in the field of media.

Her work ranges from broadcast (BBC/Channel Four) to private and public Commissions (Film Council/European Fund), through facilitating community based projects with the youth, and teaching in FE and HE sectors.

These movies are for Woodlands.TV and should all be ready to view online in a few months.

Will post the links ASAP. X

.

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woodlands_TV         films for web claudia nye                   woodlands_Master logo

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