We visited the aquarium at Smiltyne recently, and though they don’t have any baltic Sturgeons there, they do have some close family members, who we were extremely happy to meet. Take a look at these wonderful characters, swimming across the millenia!
More experimenting with kvass, a fermented soda popular in Russia that can be made with any number of things.
Our second attempt uses wild strawberries – Fragaria vesca, ‘fraisier des bois’ – collected around the beach at Nida. Evidence from archaeological excavations suggests that Fragaria vesca has been consumed by humans since the Stone Age http://intarch.ac.uk/journal/issue1/tomlinson/part2.html#S711
Recipe from Sandor Katz here
Seems you basically just cover the berries in sugar water, 1:1.5 ratio, and wait.
We would have like to have tried this with the arctic raspberry or arctic bramble, the ‘superior berry’ (rubus arcticus) of the sub-arctic region, but that’s now extinct in Lithuania. In other places it’s also on the decline – in Finland the decrease in forest fires have adversely affected it (it likes the nutrients from forest ash and post-fire gets a better run than competitors); while in Estonia and Scandinavia, agricultural and forestry developments which drain soil have had an impact, since it likes wet soil and in dry conditions is overgrown and replaced by other species.
[image from https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Rubus_arcticus.jpg/440px-Rubus_arcticus.jpg ]
Stewart Brand on the early days of de-extinction
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
a pretty basic recipe here, using berries https://permaculture.com.au/davidson-plum-rainforest-flavours-in-the-kitchen/
Lichens as pioneers for life on land
Kaunas museum of lithuanian medicine
blueberries should be out in time for the picnic..
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.