Here is a simple way to study shadows and draw a picture.

All you need is a sunny day, a leaf and a marker and paper. This is another nature activity that is perfect for very young children.

The rain finally stopped and I got out for a hike.

The humid air was moving in as I stepped onto the trail for the first time in two days. The signs of autumn are increasing. Concord grapes are ripening, the first yellow beech leaves have landed on the ground, and the first chicken mushrooms of this season were on the trail at the right time.

I’m typically a day late when it comes to Laetiporous sulphureous, a/k/a chicken of the woods or sulphur shelf. I did find a few old ones just to test “Wildman” Steve Brill‘s suggestion that they can be steamed into edibility.

The fresh ones are abundant; but in a survival situation, it’s good to know that with enough liquid, the aged ones would fill my stomach.

I followed a few of “Wildman’s” suggestions, but I departed from his recipes, because I didn’t have all the ingredients.

Here are the successful culinary results:

A new television program aired on the Science Channel last night – Survivorman: Surviving Urban Disasters. It’s running again at 9:00 AM EDT.

Les Stroud did say he had nothing to do with post production. I found the editing confusing and wish CBS editors stuck with one scenario at a time, rather than rotating from home to office to car.

I’m sure this program was intended for release on the anniversary of Hurricane Katrina to get people thinking.

Viewers were also treated to reruns of two SURVIVORMAN episodes. I’ve attempted some of what Les Stroud is demonstrating; he’s right, it’s
difficult enough to develop competence – or even mastery – if you are
among friends, well fed and well rested. But he is burdened with
equipment that weighs almost as much as I do while surviving by his
wits – alone.

Watching is a terrific first step. Taking a survival skills class is an excellent investment. But nothing beats practice.

A reader thought my inclusion of a cricket recipe in my Wild Foods Recipes was a turn-off. If she takes her children to the American Museum of Natural History in New York, they’ll find crickets sold as candy in the gift shop.

I love words. I love their sounds, textures and layers of meaning.

I got hooked on Harry Potter in large part due to JK Rowling’s masterful use of the quality of words.

I read the word “Freegan” in an article and something resonated. I may well fit the definition.

I don’t want to spoil the surprise, but it’s possible that my recent foraging activities may actually have attracted media attention.

I was impressed with the location crew who joined me in taste-testing lamb’s quarters while videotaping a segment for possible use in a harvest theme program.

As I signed the release, I had to grin at “Weed Lady” written on the top right corner of the page. I suppose that beats “Weed Eater.”

If you like the taste of spinach, then lamb’s quarters will rock your taste buds.

Also known as goose foot, pigweed, wild spinach and officially, Chenopodium album, this abundantly available plant is nutritious and tasty raw or cooked. Here is a list of ways to prepare it:

I had no idea that New York’s Central Park at 103rd Street is a virtual wild foods supermarket in August.

“Wildman” Steve Brill knew just where to find wild blackberries. I donned leather gloves and waded into the thicket for about 3 cups of the sweetest berries I’ve tasted all season. The wild cherries are refreshingly sour – and now I know how to distinguish them from the non-edible choke cherries.

I learned two new mushrooms: Rishi – which I have cut up and drying in a paper sack (my immune system will have enough tea for months) – and Fawn Mushroom which I saut�ed in extra virgin olive oil and mixed with basmati rice – yum!

I collected enough greens for at least two day’s worth of summer salad.

“Wildman” even brought along some home-made ice cream to share. I’m motivated to buy a Cuisinart ice cream machine; the texture and flavor were as good as Ben & Jerry’s, but this was a totally vegan frozen treat.

This was one of those perfect summer days that leaves me feeling blessed. Life is truly good. I am grateful.

Many people find crabapples too sour to eat raw. 

I can nibble one or two raw, but when cooked, crabapples can be used in a variety of ways – chuntney, compote – and my very own invention:  Crabapple Crumble.

Remember to apply my test for edibility before preparing and consuming large quantities of any new wild food.

Most of the early spring salad greens have grown too tough and bitter to eat.

Summertime produces new choices for summer salad. Disturbed soil – gardens, edges of forests – even city parks – provide great opportunities to eat fresh-picked vegetables. There’s nothing that tastes better to me than fresh-picked.

Remember to apply my test for edibility before preparing and consuming large quantities of any new wild food.

Jewelweed grows in moist woods and along stream banks.

Its distinct spurred yellow and orange blossoms make the plant easy to define in late summer. After the flowers bloom, the seed pods form.

This nature game is fun alone or in groups. The pods are also fun to eat.