Day 1 of 90 eating 100% wild, hand foraged food as part of the Wildbiome Project.

And so it begins...

The Food

Breakfast was smoked mackerel on a bed of wild greens: bistort, ground elder, dandelion, lesser celandine, primrose, hogweed shoots, to name a few. So delicious and brought back happy memories of fishing in our canoe back on a still and sunny winter’s day. Our bodies instantly knew this was seriously nutritious food and we ate with far more awareness and gratitude than normal, polishing off every scrap, including eyeballs and head.

Lunch was an experimental success. Acorn cheese @pascalbaudar with hawthorn ketchup @eduliswildfood ; acorn and pendulous sedge crackers @nativehands.uk with mushroom, wild garlic and sea radish pate - wow!

Snacks of pemmican (dried powdered venison, deer fat, dried powdered blackberry, toasted nettle seed and roasted hazelnuts). Looks like a dog biscuit, tastes like a …. no, actually it’s surprisingly tasty when married with a piece of bilberry fruit leather, and filling too, being extremely calorie rich, something we’re going to really need as the days tick by.

Supper - slow cooked venison shank with kelp, bay boletes, wild garlic and cow parsley. Need I say more - delicious.

The Challenges

No butter. How do you cook without butter!? Steam frying was a winner.

Working out how to input everything into the amazing @Eatwildapp. Every single ingredient needs to be weighed and inputted, it feels like a full time job. I’m sure it will get easier but it was hard today on top of the newness of everything else.

Weather check

Charlie was surprised how well he felt. No big dips in energy, relatively hunger free and definitely fully satiated. Emily woke up with a hangover from too much yoghurt the night before (gotta get it in while you still can!) but was right as rain after ‘cheese’ for lunch and buzzing by supper.