flummery is both a fluffy 17th-19th century dessert pudding, and a load of nonsense.

‘It’s not the age of reason … it’s the era of flummery, and the day of the devious approach’ –Trouble with Lichen (1960)


some incredible specimens here

& a little on isinglas (swim bladders of sturgeon) which were a common ingredient in flummery

Yellow Flummery

a pretty basic recipe here, using berries https://permaculture.com.au/davidson-plum-rainforest-flavours-in-the-kitchen/



Fermented raspberry leaf tea

Lots of lovely raspberry bushes out now, if the mosquitos will let you get to them! Here’s something to try



This technique was suggested to us by Diana Pusko who has a Mexican restaurant on Nida, and was kind enough to take us on a foraging walk in the forest. She says to rub the leaves then put them in a jar for 24hrs. After this short fermentation, lay them out to dry fully before jarring them. Then just make a tea with the leaves, add sugar and wait for the microorganisms to get busy.

We’ve tried with one tea made from a hot infusion and another from a cold one.


There is a thing here about sundials. (Again see folder in Keybase Bibliothek)

There is an artist here setting one up at Nida.

One of the things we discussed at Massia was running a workshop that aligned with plant time, rather than the Gregorian calendar. (Also something that came up as I complete my ‘review’ of Trade Markings…almost there).

In terms of staging I remember being told about one of Zoe Scoglio’s pieces which took place in a rarely used car-racing course on the edge of Melbourne city, which she had choreographed and timed to coincide with a full moon rising. I thought this was an aspect we could work with if we continue to work with the idea of the ‘landscape as a score.’

Also, to more generally emphasising the liberating aspects of removing oneself from Apple-Atomic clock time and being more attentive to circadian rhythms / seasons.