The-Urban-Aboriginal

The-Urban-Aboriginal

In this video I am showing my version of making homemade gummies from Elderberries. Below are the ingredients and the steps...basically, you just make a hard gelatine out of this berry syrup.

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Ingredients
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1C Elderberries
2-1/4C Water
1C Sugar or Honey (optional)
2pkgs of Gelatine (non-flavored)
1T Pectin

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Directions
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1). In a medium pot with a lid bring 2 cups of water and berries to a rolling boil

2). Cover pot and reduce heat and simmer for approx. 20min or longer (to reduce liquid if desired)

3). Let steep for an additional 20min

4). Strain liquid from plant material. The liquid is now your decotion.

5). Pour liquid back into pot

6). If using honey, very gently heat until the honey just dissolves being careful not to boil the syrup. This helps to preserve the beneficial, naturally occurring enzymes in the honey.

7). If using sugar you have the option of bringing the syrup up to a gentle boil and simmering for up to an additional 30 minutes to thicken the syrup further. Or you can simply reheat the syrup enough to easily dissolve the sugar.

8). Make a slurry of gelatine and pectin by mixing with a little bit of additional water - about 1/4 cup. Stir in this slurry, and let simmer for 10mins.

9). Remove syrup from heat and let cool. It should be cool to the touch or still liquified.

10). Carefully pour into prepared mold(s). Prepared molds are made by spraying with non-stick baking spray like Pam.

11). Place mold into refrigerator or freezer for a 1 to 2 hours to solidify. Once solidifed remove from mold, and store in an air-tight container in a cool dry place.

Making Herbal Syrup Featuring Stinging Nettle: https://youtu.be/OG0uAdGjViA

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Pleas..

Testing with the Little One a couple of field-tipped primitive arrows we crafted....yep, they do fly!

Check out how to make them here: https://www.youtube.com/watch?v=ptiQ8Klf33o&list=PLx-KBN76CKnrV15VeJrXG2EbLeOBAzKDO

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This is a recap on a method of attaching feathers (fletching) to arrow shafts
Fletching creates drag on the end of the arrow, which causes it to fly straight. Below links to my previous videos on this subject.

Prepping Feathers for Arrow Fletching w/ The Urban-Abo
https://youtu.be/EQYy4I7rFF0
https://youtu.be/i5AJU04cnpc
https://youtu.be/lATW4UqrMaQ

How to Fletch Arrow Shafts w/ The Urban-Abo
https://youtu.be/FxENOqo1H7E
https://youtu.be/sXhfziPCIMs
https://youtu.be/2kCqQ5bcrko

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In this series of videos I will walk through how to make arrows from a rough sapling or twig, to a nice straight dart ready for hunting.

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I created a hand-crafted Crystal Wand for my daughter a few years ago. I used all natural materials to craft it, setting the crystal into the wood shaft using pine pitch as an adhesive. It ended up becoming broken - detached from the shaft during a recent move...so here I am showing how it is constructed and how I am using pine pitch to set this stone onto its wooden staff.

*For those that use crystals as part of their religious/spiritual journey, please forgive my clumsy handling of this gem.

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A delicious and nutritious past can be made from scratch using the leaves of your favorite wild edible plant, like Stinging Nettle, or Dandelion.

Fresh leaves of nettles contain up to 20% protein (dried leaves up to 40%)—more than any other known leafy green—and as a source of essential amino acids, nettles are comparable to beans and chicken meat. A hundred grams of fresh nettle leaves (a generous ½-cup blanched) contains 100% of our daily vitamin-A requirements as well as 46% of our daily calcium, 20% of our daily fiber and 10% of our daily iron.

Many wild edible plants contain off the chart levels of vitamins and nutrients compared to domesticated counterparts. We would all do well to incorporate more wild-caught veggies in our diet.

1/4C Powdered Stinging Nettle, Labsquarter, Mugwort, or Dandelion leaves
2-1/4C Flour
1/4C Water
2 Egg yolks
1t Salt

NOTE: A mortor and pestle can be used, but I find that an automatic coffee grinder that has never ground coffee works the best to powder the leaves for this homemade pasta recipe

1). Measure flour and powdered lambsquarter into bowl; make a well in the center and add egg yolks, whole egg and salt.

2). With hands, thoroughly mix egg into flour.

3). Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.).

4). Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.

5). Cover; let rest 10 minutes.

6). Divide dough into 4 equal parts.

7). Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.

8). Lightly flour the top surface of the dough, then roll into a tube...

9). Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.

10). Shake out strips and place on towel to dry, about 2 hours.

11). When dry, break dry strips into smaller pieces.

12). Cook in 3 quarts boiling salted water (1 tablespoon salt) 12 to 15 minutes or until al dente (tend..

Gobo (牛蒡) or Burdock root is often eaten in East Asia specifically Japan. Articum lappa (the Latiin name) or burdock is a very common easy to idendify biennial plant that offers edible, roots, and leaf stalks, in addition to medicinal propeties for skin, hair and nails, and for men's health.

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FORAGING RULES:
1). Only harvest plants that you have 110% positively identified.

2). Only harvest from areas where you have permission to do so.

3). Only harvest from areas you know are not sprayed, contaminated, or polluted.

4).Only use your harvest after they have been well washed in water.

5). Only ingest small amounts at first; If you choose to do so it is AT YOUR OWN RISK! DO NOT use this short video as the source of truth...DO YOUR OWN RESEARCH and/or find someone in your area who is knowledgeable and competent

#5 is especially important if you are new to wild foraging. Aside from the obvious dangers of thistles, poison ivy, poison oak, and deadly water hemlock...Many wild plants contain off the charts vitamins and minerals which might create a shock to your system...considering the nutrient count of your average domesticated vegetable foodstuffs.

Also and adendem to rule #1 is follow Green Deane's of EatTheWeeds I.T.E.M-ize Rules:
(I)dentify the plant beyond doubt....be sure it is the right
(T)ime of year. Check its
(E)nvironment. This involves two things. One is making sure it is growing in the right place. The other is making sure the plant is getting clean water and is not in polluted soil. And then...
(M)ethod of preparation.

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Nettles are a very nutritious, high-quality, free, and easily harvestable wild food source that has become very underused in modern times. Once used across multiple continents as a nutritious, high-protein, high-vitamin and mineral, complement to meats and starches; they have fallen out of use in modern times with the emergence of the modern grocery store culture, like many free and very nutritious wild food sources have.

Perhaps no single wild plant both satisfies and challenges the contemporary reputation of wild foods as much as stinging nettle (Urtica dioica). A weedy perennial found on every continent but Antarctica, nettles have long been collected for food, medicine, and fiber. Their use can be traced deep into human history—samples of nettle cloth have been found in Bronze Age excavations—and fragments of their extensive lore linger today. Nettle extracts are used in some commercial soaps and shampoos, and nettle tea is marketed as a popular natural remedy for spring allergies.

We would all do well to incorporate nettles into our diet, as they are an unusually rich source of nutrients. Fresh leaves contain up to 20% protein (dried leaves up to 40%)—more than any other known leafy green—and as a source of essential amino acids, nettles are comparable to beans and chicken meat. A hundred grams of fresh nettle leaves (a generous ½-cup blanched) contains 100% of our daily vitamin-A requirements as well as 46% of our daily calcium, 20% of our daily fiber and 10% of our daily iron.

In the kitchen, their sting is easily tamed. Boiling or steaming the leaves for a few minutes, letting them soak in cold water overnight, or laying them out to dry until brittle are simple techniques to nullify their irritants and transform nettles into a versatile ingredient. Nettles become bitter (and less nutritious) the longer they are cooked. Short blanching times (3-5 minutes) yield the tastiest greens, as tender as the finest spinach but with a more complex flavor profile: n..

Herbal syrups are a pleasant way to take your "herbal meds", especially when an alcohol-based tincture isn't warranted, and/or the herb is to bitter and unpalatable.

An herbal syrup is simply a strong tea or decotion mixed with sugar or honey. Honey is a natural preservative and is preferred, because it will help the syrup keep longer. Here, I am using Stinging Nettle (Urtica. dioica) I harvested to make a new batch of herbal syrup. Stinging nettle has many medicianl uses.

Stinging nettle root is used for urination problems related to an enlarged prostate (benign prostatic hyperplasia [BPH]). These problems include nighttime urination, too frequent urination, painful urination, inability to urinate, and irritable bladder.

Some people use the above ground parts of stinging nettle for internal bleeding, including uterine bleeding, nosebleeds, and bowel bleeding. The above ground parts are also used for anemia, poor circulation, an enlarged spleen, diabetes and other endocrine disorders, stomach acid, diarrhea and dysentery, asthma, lung congestion, rash and eczema, cancer, preventing the signs of aging, “blood purification,” wound healing, and as a general tonic.

Stinging nettle above ground parts are applied to the skin for muscle aches and pains, oily scalp, oily hair, and hair loss (alopecia).

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Below is how you make an herbal syrup:

2 C dried herb (Stinging Nettle [Uritica dioica])
1-1/2 C Honey/Sugar
3 C water

1). In a medium pot with a lid
2). Bring water and herbs to a rolling boil
3). Cover pot and reduce heat and simmer for approx. 20min or longer (to reduce liquid if desired)
4). Let steep for an additional 20min
5). Strain liquid from plant material. The liquid is now your decotion.
6). Pour liquid back into pot
7). If using honey, very gently heat until the honey just dissolves being careful not to boil the syrup. This helps to preserve the beneficial, naturally occurring enzymes in ..

Milkweed seedpods are edible - delicious! In early Summer Milkweed blossoms start to wane from blooming and their seedpods begin to appear. The seedpod carries the seeds for the next season's generation of milkweed plants.

It is best to harvest them when they are young and small. Both the husk and the soft milky white insides are edible. And can be cooked in a variety of ways. The white insides can be eaten raw and is slightly sweet in taste. Although the flavor is distinctly milkweedy - but not disagreeable.

You can blanch them and freeze them for later. Below is a quick recipe for fried (tempura) Milkweed seedpods.

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10 - 12+ Young Milkweed Seedpods
1 egg
1/4 - 1/2 C water
1 -2 C Potato starch
Cooking oil
Salt to taste

1). Preheat oil in medium pot or deep-fryer

2). Whisk together the egg and water in a bowl

3). Put potato startch in a separate bowl or bag (paper or plastic)

4). Place seedpods in egg water mix, make sure they are thoroughly drenched

5). Then cover with startch either in a bowl or shaken in a bag

6). Place in oil and deep fry until coating is just turning a light golden brown.

7). Remove from oil, strain, add salt or other spices to taste

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FORAGING RULES:
1). Only harvest plants that you have 110% positively identified.

2). Only harvest from areas where you have permission to do so.

3). Only harvest from areas you know are not sprayed, contaminated, or polluted.

4).Only use your harvest after they have been well washed in water.

5). Only ingest small amounts at first; If you choose to do so it is AT YOUR OWN RISK! DO NOT use this short video as the source of truth...DO YOUR OWN RESEARCH and/or find someone in your area who is knowledgeable and competent

#5 is especially important if you are new to wild foraging. Aside from the obvious dangers of thistles, poison ivy, poison oak, and deadly water hemlock...Many wil..

In early Summer Milkweed blossoms start to wane from blooming and their seedpods begin to appear. The seedpod carries the seeds for the next season's generation of milkweed plants.

It is best to harvest them when they are young and small. Both the husk and the soft milky white insides are edible. And can be cooked in a variety of ways. The white insides can be eaten raw and is slightly sweet in taste.

Bee balm is the common name of both Monarda didyma, which has red flowers, or Monarda fistulosa, which can have lavender, pink, or white flowers. M. didyma and M. fistulosa are two of the most popular species among the seventeen species and over fifty cultivars of the plant. One or more of them are found nearly everywhere in North America (USDA).

In addition to bee balm, Monarda, bergamot, and Oswego tea are some of the common names of Monarda didyma. Each name has a very good reason why it was used: Bee balm, since the bees love it; bergamot due to its aroma, which is reminiscent of the bergamot orange; Oswego tea because Native American people in the Oswego, NY region used it for teas.

I work as an auditor for the Oneida Nation who came to Wisconsin in the early 1800’s. Monarda was common in their original homeland in New York. Mondara fistulosa is currently referred to by the Onedia as “#6” and is available at my local health food store without cost for those who need it for an upper respiratory tea. Right now the Monarda fistulosa is in full bloom and we’re all busy harvesting.

Due to the presence of a high thymol content which is a strong antiseptic (also in thyme), Monarda has been used in infusion form for a variety of ailments in its long past: colds, flu, upper respiratory problems, gas, diarrhea, nausea, fevers and whooping cough, and topically for skin problems and wounds.

The boiled leaves were historically wrapped in cloth for sore eyes, headaches, muscle spasms, fungal infections, and under bandages to slow bleeding. The leaves were chewed on battlefields and used for this purpose.

Used as a mouthwash, a strong infusion seems to give relief from sore throats, toothaches, and mouth sores.

I’ve made monarda honey, elixirs, and oxymels, all of which are helpful and tasty. Monarda honey isn’t only great in teas, but also on burns and other wounds.

Citation: https://theherbalacademy.com/benefits-of-bee-balm-monarda-fistulosa-and-m-didyma/

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Mullein (Verbascum thapsus) is in bloom in early Summer (zone 4) most often, the flowers are used to soothe external pain and swelling (earaches, eczema, rashes, etc.) and the leaves are used for respiratory complaints.

Mullien is a fuzzy-leafed, yellow-flowered plant used primarily for fighting coughs and relieving congestion (very good for whooping cough, bronchitis, etc). It is, however, also a potent painkiller, antiviral and anti-inflammatory.

My intention is to make some new infused oil for my apothacary. Herbal-Oils.
They are not to be confused with Esential Oils which is the whole essence of the plant.
But rather an extraction of the base plant constituents into a menstrum of vegetable oil such as olive oil, sunflower oil, almond oil, safflower oil, etc...To view my video on how to make an infused oil please check out this video: https://youtu.be/U-ld6T5ziV8

Citation: https://www.mindbodygreen.com/0-10930/got-an-earache-mullein-oil-to-the-rescue.html

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Here, I am showing an easier more economical way to harvest mulberries, and get the most yield.

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WARNING! There is a gory ick-factor in this video. If the processing of live animals for food bothers you...simply, DO NOT WATCH!

Japanese cuisine is full of day-to-day foodstuffs and fascinating delicacies wild-harvested or wild-caught from the land and sea. Here, along with The Kitchin-Witchin Kiko-chan, we process a fresh - meaning, a still quite alive surf clam for *sashimi (raw consumption).

This common species occurs off the east coast of North America from Nova Scotia to South Carolina.It has also been introduced and farmed in Hokkaido, northern Japan.

I wanted to make a video on this in English as that I did not find many resources that were not in entirely in Japanese. I hope this helps those who have access to this very tasty, and exquisite delicacy. Atlantic surf clams lived buried in coarse or fine sand. They live offshore as well as in the low inter-tidal and surf zones.

Info on Surf Clams: https://en.wikipedia.org/wiki/Atlantic_surf_clam

*Note: Sushi refers to the vinegar-ed rice that various foodstuffs can be accompanied with, that includes raw seafood.

Sashimi is raw seafood such as, squid, clams, red snapper, amber jack fish, tuna, salmon, mackerel, etc...

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In this video I am embellishing the bow I am working on for my daughter with a home-tanned salmon-hide grip.

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Using wood charcoal, sand, gravel, rocks, and grasses you can make a water purification system to treat suspect water, from lakes, ponds, rivers, creeks, and streams. To completely make questionalble water 100% safe to drink you still have to boil it at least 1min at a rolling boil...to be safe, 3 mins is best.

Here I demo how to filter lake water into potable (drinkable) water...I drank it AFTER boiling it....I am still alive and well, and the water tasted sweet!

"Activated charcoal is good at trapping other carbon-based impurities ("organic" chemicals), as well as things like chlorine. Many other chemicals are not attracted to carbon at all -- sodium, nitrates, etc. -- so they pass right through. This means that an activated charcoal filter will remove certain impurities while ignoring others. It also means that, once all of the bonding sites are filled, an activated charcoal filter stops working. At that point you must replace the filter." https://science.howstuffworks.com/environmental/energy/question209.htm

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Yet another optional step for a bow is to cover the back with reptile skin like rattle snake, thin strip of bamboo, or other woods, or rawhide. Using hide-glue this will protect, strengthen, and add a decorative touch to your bow. Completely optional, but still a pretty cool way to finish your primitive weapon.

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Another optional step for a bow is to add a string-keeper...this is simply a smaller piece of cordage that is tied to the main bowstring and then attached to the top bow limb notch.

This keeps the bowstring easily accessible when the bow is unstrung....BOWS SHOULD NEVER BE STRUNG FOR LONG PERIODS OF TIME! This will create "string-follow" in the bow and will weaken the strength of the bow.

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In this video I walk through how to make a self-bow out of elm for my daughter. I started this project Winter of 2017. I have been holding on to these videos to launch at once, but have since decided to release what I have as I finish up the process.

Here, I am going a bit further with the self-bow by pounding sinew and using hide-glue to lay a fiber-glass like laminate on the spine or back fo the bow. This will strengthen and add to the poundage/pull weight of the bow. Once dry this combination of hide-glue and sinew basically makes the bow indestructible outside of extreme heat or being emersed in water....hide-glue is water soluable.

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In this video I walk through how to make a self-bow out of elm for my daughter. I started this project Winter of 2017. I have been holding on to these videos to launch at once, but have since decided to release what I have as I finish up the process.

Here I am refining the shape by using a rasp, large knife, and files. Then I use the same tools to work the tillering - the even bending of both limbs of the bow.

Lastly, my daughter is able to shoot from a more or less finished product!

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In this video I will walk through a quick recipe to create deep-fried dandelion flowerhead fritters.
Below is a quick recipe for batter. You can use your own or by a pre-pacakged mix...it is up to you.

1⁄2 cup all-purpose flour
1⁄4 cup cornstarch
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup water
1 tablespoon water
1 tablespoon egg, beaten
1 tablespoon vegetable oil
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In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
In a separate mixing bowl, combine 1/2 cup plus 1 T. water, 1 T. beaten egg, and oil.
Add wet ingredients to dry and combine until mixed.
Dip dandelion flower heads yellow side down in batter, and carefully place into hot oil for deep frying at approx. 350-375 degrees.
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Please consider being a patron at https://www.patreon.com/TheUrbanAbo

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Introducing Mr. Ron Spin, he is a veteran mushroom-hunter and mycologist with the Minnesota Mychological (the study of mushrooms) Society.

I caught him doing a presentation on various fungi that are not only, edible, medicinal, but also utilitarian....check out his hat! It is made of a common mushroom! It's MUSHROOM LEATHER! He will walk us through his presentation at the Garlough Environmental Magnet School, in St. Paul, MN.

I always learn so much from him, and I greatly appreciate his generous gift of knowlege. Be sure to check out the links below!

Garlough Environmental Magnet School
1740 Charlton St, West St Paul, MN 55118
garlough.isd197.org
(651) 403-8100

Minnesota Mycological Society: A Society for the Study of Mushrooms and Other Fungi
http://minnesotamycologicalsociety.org/

Minnesota Mycological Society: Facebook Group:
https://www.facebook.com/minnesotamushrooms/

Amadou Products: Fungi Amadou Hats, caps, amadou, products made of Fomes Fomentarius, amadou wholesale.
http://amadouproducts.blogspot.com/

Muskin, the vegetable leather made from mushrooms
https://www.lifegate.com/people/lifestyle/muskin-leather-mushrooms

Miss Spider: Fungus Among Us - Ep.27A
https://youtu.be/YdoPrxLagiQ

For more info please visit http://www.TheUrbanAbo.com

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Check out some greate gift ideas at Etsy - https://www.etsy.com/shop/theurbanaboriginal

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If you found this video or my channel inspiring or useful please click the donate link here https://www.paypal.me/studioryu/1 Thank you for your support!

04/27/2018

!hings are RAMPIN' UP! Just a short walkabout around the workplace campus to check things out, and lo and behold!

For more info please visit http://www.TheUrbanAbo.com

Please consider being a patron at https://www.patreon.com/TheUrbanAbo

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Created 5 months, 1 week ago.

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