Puyallup’s Earth Day Celebration will take place on April 22 with activities at Blue Skye Farm, and encourages community involvement and conservation. The day’s events include a potluck…

Wolf Camp fishing instructor and seafood culinary chef Charlie Borrowman emphasizes the practical aspects of fishing as a subsistence activity rather than purely recreational. It covers various fishing techniques for trout, salmon, and shellfish, highlighting the importance of sustainable practices and adherence to fishing regulations. The article details gear specifications, techniques for targeting specific fish species, and seasonal variations, such as the best times to fish.

Patrick Wiley, M.S., discusses the complexities of wolf management in Washington State, stemming from a unique intersection of ecological interest and cultural identity. The author reflects on his personal ambivalence toward wolves, contrasting them with other predators and highlighting societal perceptions of wolves as symbols of threat or ecological balance. The Washington Department of Fish and Wildlife’s management plan attempts to address human concerns surrounding wolves, yet struggles due to a lack of social science understanding. The post emphasizes the necessity of recognizing psychological factors—like Social Dominance and Right Wing Authoritarianism—in formulating effective wildlife policy, suggesting that without addressing human behaviors and identities, conflicts over wolf management will persist.

Dr. Thomas P. Chisholm shares insights on tracking wolves and elk in Wisconsin amidst changing environmental dynamics. March provides an ideal time for tracking, especially after recent elk reintroduction efforts. Wolves, once nearly extinct, now contribute to complex interactions in the ecosystem. Despite concerns over wolf predation on livestock, their impact on deer populations is minimal. Nonetheless, wolves face threats from hunting legislation and misconceptions depicting them as dangerous. The author emphasizes coexistence and understanding with wildlife while encouraging study and observation over hunting.

Wolf Camp & School of Natural Science suggests thujaplicata as the best solution in our area to sequester carbon from the atmosphere and store it in the ground for extended periods. Each thujaplicata contains a unique compound that inhibits its carbon release during decomposition, which is a major contributor to greenhouse gases. Additionally, the biochar process further preserves carbon while limiting environmental pollution.

Wolf Camp founder Chris Chisholm breaks down how to track wild animals in this succinct article with live action videos. Uncover nature's stories by adopting a detective's mindset and enhancing your observational abilities in the natural world. Key skills include interpreting animal tracks, scat, and other signs to understand the behavior and location of animals. Critical questions to ask while tracking involve understanding why animals are in certain habitats, how signs age, looking ahead (not down) to see where animals travel, and of course studying to learn whom tracks belong to. Habitual practice, journaling results, and utilizing the right resources will bring rapid progress to improve tracking skills and ultimately deepen your connection with nature.

The article by Wolf Camp founder Chris Chisholm provides detailed instructions on crafting two types of bows: a Quick Survival Bow and a Traditional Big Game Bow. It emphasizes selecting the right wood, preparing and shaping the stave, notching, and stringing the bow. Proper tillering is crucial to ensure both limbs bend evenly for accuracy and efficiency. The post advises against dry firing and suggests finishing techniques, including sanding and oiling, to maintain the bow’s integrity. It highlights the importance of design for effective shooting and hand-shock reduction while incorporating insights from experienced bowyers.

In this post, Wolf Camp instructor and wilderness chef Charlie Borrowman shares a recipe for a delicious Backcountry Rice Pilaf perfect for camping trips, moving beyond typical freeze-dried meals. The recipe uses lightweight, easy-to-pack ingredients and guides readers through the cooking process over a camp stove. His expertise shines through his culinary training at the French Culinary Institute, encouraging outdoor enthusiasts to enjoy flavorful meals in nature.

Wolf Camp wilderness chef Charles Borrowman shares his special clam chowder recipe, a New England favorite, which can be easily made at home with fresh clams and a few simple ingredients. The chowder base consists of bacon, onions, celery, potatoes, cream, and various seasonings. After sautéing the vegetables and creating a roux, simmer all ingredients together, adding clams last, and enjoy this hearty dish!

Living near the Pacific coast provides access to various seaweeds, particularly kelp, essential for dishes like miso soup. One favored kelp is kombu, used to create dashi stock. Miso soup is simple and can be made with fresh or dried kelp. The preparation involves rehydrating dried seaweed, simmering it with water, bonito flakes, and then adding tofu and miso paste. Charles Borrowman, a culinary expert, shares his insights and recipes through Wolf Camp & School of Natural Science at Blue Skye Farm, emphasizing the joy of cooking with local ingredients.

At Wolf Camp, participants learn to make herbal syrups, which are fun and beneficial for kids. Elderberry syrup offers immune support and a delicious flavor, while Elderflower syrup provides a refreshing option for summer. The post includes recipes for making Elder Herbal Soda and both syrups, with detailed instructions. It also emphasizes safety and proper preparation techniques while encouraging herbalism exploration.

Root beer was historically a low-alcohol beverage imbibed during the Middle Ages and was used as a medicinal tonic in the 19th and 20th centuries, touted for health benefits. A recipe for homemade herbal root beer is provided, requiring a mixture of various herbs boiled to extract flavors, combined with seltzer for fizz. The author emphasizes cautious identification of plants and safe consumption practices, while sharing their background in herbal education and languages.

Herbal syrups combine concentrated herbal extracts with sweeteners like honey, providing a palatable method for delivering herbal medicine suitable for both children and adults. Used for various ailments such as colds, flu, and allergies, these syrups also support emotional well-being and immune strength. Local raw honey plays a crucial role due to its medicinal properties and sweet taste. To make herbal syrup, simmer herbs with water, strain, then mix with honey. Dosage typically includes one teaspoon multiple times daily. Always consult a healthcare provider before beginning herbal treatments, especially when pregnant or on medication.

Some Pine family trees in the Pacific Northwest, including Sitka spruce, western hemlock, and Douglas fir, have needles that are rich in Vitamins A and C and can be used to brew a delicious tea. However, proper identification is crucial, as there are poisonous look-a-likes. Techniques for harvesting, hot and cold infusion methods, safety precautions and educational resources for plant identification are provided.

The article focuses on plants shown to treat health issues effectively. It begins with an overview of medicinal plant properties and their classification, along with guidance on identification for beginners. Key plants discussed include seaweeds, lichen, ferns, various conifers, and then flowering plants, each with medicinal benefits. Examples include Usnea's antimicrobial properties and the aspirin-containing Willows.

Wolf Camp founder Chris Chisholm shares valuable lessons of using herbal remedies to prevent and treat illness and injuries for holistic healing. The narrative includes an in-depth video and offers 12 Tenets of herbal medicine, covering topics such as proper herb cultivation, the significance of personal health awareness, reliable sources for herbal knowledge, and acknowledging indigenous origins. The take-home message is an emphasis on educating oneself about herbal practices to realistically manage health issues using natural remedies.

Wolf Camp director, Kim Chisholm, shares an in-depth article and video about beaked hazelnuts (also known as filberts) which are native to North America and commonly found in Western Washington. They can be enjoyed fresh, dried, or roasted. Kim demonstrates how to make delicious nut milk from soaked hazelnuts then uses the leftover pulp to create naturally sweetened hazelnut truffles.

Acorns, once a staple food, require time to process. The post balances traditional harvesting methods with the importance of leaving acorns for game. It shows the difference between white, red, and live oaks, noting that white oak acorns are less bitter and more desirable. Processing involves cracking, leaching to remove tannins, and grinding the nuts. Cold and hot leaching techniques are detailed. Acorn flour in recipes are also includes for pancakes and muffins.

Cattails are versatile aquatic plants valued for their numerous applications including food, medicine, and permaculture. At Wolf Camp, they are identified as the top survival plant in temperate North America, with their rhizomes being rich in carbohydrates, proteins, and nutrients. A popular recipe involves sautéing chopped cattail rhizomes, which resemble potatoes in taste and texture. Caution is advised when harvesting, as cattails can absorb environmental pollutants, and they have a poisonous look-a-like, the wild Iris.

We consider cattails as the top survival food in Northern regions due to their high nutritional value, containing carbohydrates, along with protein and essential vitamins. Cattail can be cooked for a tasty meal, but must be harvested from unpolluted waters to avoid toxin accumulation. Besides being edible, cattails have medicinal properties and can be used in various crafts, such as making shelter, mats, and torches. Their versatility makes them valuable in both survival situations and everyday life.

Pit cooking, once a common method of preparing food, has experienced a revival of popularity that echo traditional techniques such as Hawaiian luau Kahlua pig roasting. Pit cooking creates a unique and flavorful dining experience, ideal for large gatherings. The process involves digging a pit, preparing hot rocks, and using green plant materials for insulation and wrapping. Though it requires time and safety precautions, it results in a delicious meal and a rewarding cooking method worth exploring for enthusiasts.

Wilderness Chef Charlie Borrowman shares time-tested secrets of cooking over a campfire while offering a social environment that unites friends and family. Traditions range from using just coals, to adding aluminum foil or skewers for various foods like meats and vegetables. Spit roasting allows for larger cuts, while contemporary methods involve grilling and using pots directly on coals. Regardless of the cooking method, the experience culminates in a cherished campfire cookout, fostering connection and enjoyment among friends.

Wolf Camp director Chris Chisholm shares humorous and insightful stories about youthful experiences around fire, beginning with a childhood incident where he accidentally set the woods on fire. The article reviews fire’s basic needs: air, fuel, and shelter, and explains how these elements create a stable fire. Techniques for building a well-ventilated fire structure, the "Wolf Camp Criss-Cross Fire Oven," are introduced to ensure optimal airflow and heat retention for magical reignition. The article ends with fire safety, including counterintuitive methods for extinguishing fires.

Wolf Camp director Chris Chisholm details traditional fire-making by friction using the bow-drill method. Learning this method alleviates dependency on manufactured fire starters, ensuring a constant ability to create fire in adverse conditions. Key tips include maintaining proper form, selecting appropriate materials, and positioning to maximize efficiency. Beginners should practice with a prefab kit before advancing to natural materials. Advanced skills involve crafting kits from nature and utilizing natural cordage.