‘Fabricating Frequencies’: Sounding Out Cosmic LiKIn with Space-Time Morphologies

The Society released a new mobi-video last month, as part of fellow Society for Social Studies of Science annual conference 4S 2089 ‘Good Relations’. Spotlighting for the first time our Space-Time Fab Lab, an experimental research department within the Metta Verse Mutual Aid Space Program, it’s called ‘Fabricating Frequencies: Sounding Out Cosmic LiKIn with Space-Time Morphologies‘ and works as a kind of operatic instructional guide to prepare lichen lovers for participating in an upcoming Special Transmission. More details on that will be announced, in time, via the usual portals. Meanwhile you can all watch and sing along to the video here.

flummery

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)

https://en.wikipedia.org/wiki/Flummery

some incredible specimens here
http://www.historicfood.com/Jellies.htm

& a little on isinglas (swim bladders of sturgeon) which were a common ingredient in flummery
https://food-hacks.wonderhowto.com/news/weird-ingredient-wednesday-isinglass-or-why-your-guinness-has-fish-it-0161766/

Yellow Flummery

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

https://1tess.wordpress.com/2008/08/13/blueberry-gems/ 
https://books.google.lt/books?id=uCRdqi4lvK8C&pg=PA53&lpg=PA53&dq=blueberry+flummery&source=bl&ots=edOyqufQi6&sig=PMLJOx7XcWqKqtV8xYPuiGvQRNQ&hl=en&sa=X&ved=0ahUKEwiMx5Cfz9jbAhXBDywKHQ1lCmwQ6AEIazAO#v=onepage&q=blueberry%20flummery&f=false

http://www.cooks.com/recipe/2i8iz3ay/blueberry-flummery.html

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

http://hungerandthirstforlife.blogspot.com/2013/01/fermented-raspberry-leaf-tea_26.html 

https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-herbal-tea/ 

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.