“From Bitumen to Banquet”

Wild Food and Roadkill Preparation and Preservation Workshops
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sunday post roadkill squirrel

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I am a Roadkill Recycler, Cook and Wild Food Forager. 
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I hold workshops on Wild Meat Foraging & Roadkill Preparation, “Feral Fusion” Cookery, Food and Fur Preservation and Shamanic Taxidermy.
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I AM AVAILABLE TO FACILITATE AND TAILOR INDIVIDUAL WORKSHOPS AND DEMONSTRATIONS UPON REQUEST
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The interest in eating wild food which includes ‘accidental meat’ as a healthy supplementary food source is becoming increasing popular. Many are realising that what goes into our seemingly harmless supermarket and 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.
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Most people however view roadkill as flat, crispy and diseased. Eating roadkill has its own very special sociocultural taboos and hurdles to over-come. The first one is that animals falling into the above category of “flat, crispy and diseased” are exactly that and not to be touched.  Traffic casualties fit for human consumption are normally hit once and killed instantly, completely intact with minimum damage.
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 Since 2007 I have been sharing this aspect of my personal practice with individuals, groups and organisations.  I am often sought out to consult and/or present and demonastrate for TV, Radio, Film and other media both in the UK and Internationally.
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(5 min film made by VICE / Freemantle Media UK for the MUNCHIES food channel – if the link fails click here).

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Wild food foraging isn’t about being poor or desperate; it’s about being in tune with nature and our bodies. Some of its benefits are that it uses less packaging, less chemicals, less food miles and contains less pollution; it is cruelty free; it fosters biodiversity; our bodies ‘understand’ these natural foods.  It is my belief that cancers and other physical ailments are minimized because our immune systems are boosted naturally.

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fell edge workshop.
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My workshops tend to be individually tailored or totally spontaneous. They often include discussions about the many symbolic, cultural, moral and ethical meanings and values of meat eating and “recycling “.
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In particular awareness is raised with regard to the human consumption of Wild and “Accidental Meat” as opposed to the factory farmed varieties found in the supermarket. It is easy for billions of blasé meat-eaters around the world to turn a blind eye to the necessary slaughter of their dinner by way of proxy executioners.  Responsible meat eating starts with acknowledging that their dinner did have a ‘face’, ‘eyes’ and ‘bones’ before it ended up in a tidy plastic tray in a brightly lit, sanitary isle in their local supermarket.
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All sessions usually include a hands-on practical workshop imparting the knowledge required for the preparation and identification of dead animals for food, art and taxidermy – but they can be tailored to whatever suits your needs.  I have also catered for vegetarians, vegans and freegans alike, many of whom are ‘meat-free’ solely because its association with certain factory farming practices.
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“I deal with all animals and participants in a sensitive, respectful, responsible and ‘matter of fact’ manner.  I feel that if one intends to be a carnivore , then one would benefit from knowing what the process involves – from beginning to end and in-between.”

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Prepare to feel closer to Nature and more in tune with what you eat. 

These are not your average workshops.

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Please contact me to discuss your thoughts and requirements.

Prices vary.

 

Read full blogs …

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

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FREQUENTLY ASKED QUESTIONS – Roadkill Recycling, Eating and Artwork…

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Latest blog….

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THE “Easy to Remember” ROAD-SIDE ROAD-KILL CULINARY CHECKLIST – “Don’t Eat Flat Furry Roadside Snacks Before Last Diagnostic Smell Check”

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