Post AuDpYolPTFMmB75Wls by log@mastodon.sdf.org
(DIR) More posts by log@mastodon.sdf.org
(DIR) Post #AuDmtVAVDl4FchzppI by futurebird@sauropods.win
2025-05-18T14:39:27Z
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Maybe you have read about how it's possible to make a tea from pine bark (the phloem) if you were ever stranded in the Boreal forest in winter and at risk of starving. It's also possible to make bread, but I've never seen someone do it. Here is how it works!Wooden bread??(Why should a NYC person worry about "what to do when stranded in the Boreal forest" -- that ominous forest occupies a huge part of my imagination for reasons I can't explain. )https://www.youtube.com/watch?v=zgi78KEGWPQ
(DIR) Post #AuDn0QxFHnxga76JrU by barrygoldman1@sauropods.win
2025-05-18T14:40:41Z
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@futurebird how much tree you'd have to harvest to make a meal!
(DIR) Post #AuDn2QJUdnqHAjSK7E by futurebird@sauropods.win
2025-05-18T14:41:06Z
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@barrygoldman1 You need logs anyway to stay warm. So it's not that odd.
(DIR) Post #AuDnDCi3YmP8AM5N8y by PavelASamsonov@mastodon.social
2025-05-18T14:42:57Z
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@futurebird The forest came for Macbeth, it can come for any of us
(DIR) Post #AuDnITvUyYSF0jtDzk by futurebird@sauropods.win
2025-05-18T14:43:57Z
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She uses it to thicken and fiber up the flour. Which if you were short on flour and low on vitamins would make a big difference in hard times. I'm curious what a cracker make ONLY of pine would taste like... not good I suspect. The tea, which I've had, is nice. A bit astringent, and ever so vaguely sweet. Very energizing somehow.
(DIR) Post #AuDnPKLN0D5BJlFsBc by futurebird@sauropods.win
2025-05-18T14:45:13Z
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@PavelASamsonov I like trees, but there is a such thing as having too many of them around to be comfortable.
(DIR) Post #AuDnT6Id9zviv1lzP6 by noplasticshower@infosec.exchange
2025-05-18T14:45:52Z
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@futurebird gin infusers (especially in Scandinavia) use pine...plus, you know, juniper
(DIR) Post #AuDnZlB85OKLRMRKYC by barrygoldman1@sauropods.win
2025-05-18T14:47:04Z
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@futurebird rough calc:1mm thick x 3" diam x pi x 24" long = 240"sq xmm x24x24 mm^2/in^call it15,000 cubic mm =15 ccs per log how concentrated a food is it?i feel like we've done this calcuation years ago...that's weird.
(DIR) Post #AuDo62Fw7y8Dfj4vLs by michael_w_busch@mastodon.online
2025-05-18T14:52:54Z
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@futurebird I have heard of people making bread out of flour cut with dried & ground reindeer moss lichen.But I have not tried it myself.
(DIR) Post #AuDoYkpG0o1u0jIGX2 by futurebird@sauropods.win
2025-05-18T14:58:08Z
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@michael_w_busch Sounds rather grim. Which just makes me more curious what it was like.
(DIR) Post #AuDp85tbfKMXUhBAzw by femme_mal@mstdn.social
2025-05-18T15:04:27Z
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@futurebird Powdered cellulose used as an insoluble fiber filler in some reduced-calorie breads is the contemporary version. Now they add vitamins but deliberately strip out calories with what was likely wood pulp. Many of us have eaten this stuff and not known it was wood including pine.But now we know that cellulose used as filler, anti-caking additive, and as an emulsifier in commercially-prepared foods damages gut flora thereby causing health problems.https://bakerpedia.com/ingredients/cellulose/
(DIR) Post #AuDpYolPTFMmB75Wls by log@mastodon.sdf.org
2025-05-18T15:08:47Z
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@futurebird That's fine if you're just getting started in tree-eating, I guess. Softwood cambium and tisanes made from freshly-sprouted leaves and buds are digestible even if you can't do the hardcore professional tree-eating with the people who can degrade lignin. If it's not in your DNA, there's always symbiosis on the table. Cambium-eating beavers can break down 30% of their cellulose with their gut-sybiotes--a good start. Hot xylophages in your area!
(DIR) Post #AuDqxyfDtnNc4pktOK by femme_mal@mstdn.social
2025-05-18T15:24:29Z
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@futurebird There are quite a number of uses for pine in foods across different cultures.Examples at Serious Eats:https://www.seriouseats.com/foraged-flavor-all-about-pineBut pine as a source of cellulose is pretty iffy for human consumption.https://microbiomejournal.biomedcentral.com/articles/10.1186/s40168-020-00996-6
(DIR) Post #AuDtSJDmEQ9qQjVaca by JoBlakely@mastodon.social
2025-05-18T15:52:58Z
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@futurebird I’ve wanted to try making these pickled fir/spruce tip pickles.https://foragerchef.com/sprucefir-tip-pickles/I have picked fresh shoots (in season now!) to taste them and they are very acid/citrusy and would make a great substitute for lemon flavor.
(DIR) Post #AuE8bPc3KtG4Aif6ye by AlgoCompSynth@mastodon.social
2025-05-18T18:42:39Z
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@futurebird I believe I'm descended from Eastern European forest people, although I've spent about half my life in the coniferous Pacific Northwest. I never heard of making bread from pine bark.