Episode 49: Wild Winter Tea

This week’s episode has no blood, no animal killing, no guts… and I’m happy about that.  It means that the video might not be getting over 3,000 views in one day, but this series is not just about connecting you to animals, but also introducing new (and strange) food items and having fun.  So this week I went out with Ron Spinosa of the Minnesota Mycological Society and we found Chaga and drank it as tea.  A really interesting episode, I suggest you try watching — its probably a great digestive for all of that meat.  Oh and the Chaga was followed up with Sumac tea.

  • Anonymous

    I’ve been drinking Chaga every night!

  • http://twitter.com/OpenCarbon Peter Klein

    I would rather not drink my mushrooms

  • lynnie

    We call this tinder-fungus and use it for fire starting with flint and steel.

  • http://www.pottersjournal.blogspot.com Ron Philbeck

    Just found out about The Perennial Plate today. I’m hooked and will be watching all the episodes. Loved seeing the handmade pottery that you drank the Chaga from. Good food and drink in handmade pots is a wonderful thing. Hope you’ll come to NC when you go on your country wide tour.

  • Guy P. Murdock

    Chaga is a wonderful beverage. The people of Siberia and Northern Soviet countries have been partaking for centuries. They are mostly free from all forms of cancer.., and consider the Chaga one of the reasons. The Chaga I harvest here in Maine has a slight Vanilla background making it very palatable if not delicious. @ Lynnie…, I believe the true Tinder Fungus to be a different variety. As a tool for verifying.., use Google.., click on Images above.., then enter Tinder Polypore.., you’ll see many photos.., then look at Chaga. Two entirely different fungi. I don’t think you’ll find Chaga nearly as flamable. ~~~~~~~~~~~~~~~~~>

  • Guy P. Murdock

    In so far as the Sumac Tea ( Sumacade, as we call it) .., it’s a deliciously tart treat.., much like lemonade. Just be sure to check the seed clusters for mold. They have a tendency to get wet in the fall leading to moldy pickings. To test the sumac for readiness.., just rub a finger on the seed head and taste it…, it should taste very lemony tart. If not.., give it a few more days and try it again. I cold steep mine overnight.., and freeze batches in waxed milk cartons for year round use. Nothing like it on a hot summer day. The middle east seasoning made from Sumac is delicious sprinkled on lightly oiled pita and thrown under a broiler.., that seasoning is called Zatar and can be found in some stores.~~~~~~~~~~~~~~~~~~~~~>