See, that’s what the app is perfect for.

southern4perspective

We are a family of artist and designers by trade. We are hunters and gatherers by the seasons. Adventures when awake and sleeping. We are raising our children and practicing a way of life that embodies a reverence for the rugged common sense toughness our grandparents have while leveraging the understanding of how present day technologies put worlds of knowledge at our fingertips. We travel often to be engaged in different cultures. This is our plan for discovering ways of life to aspire to. From time to time, This study deepens a respect for our region and the cultures closest to us which shape us as a southern family.

Photographs, videos, and text present in this blog were created by us in effort to document, study and share what we learn together as a family.

We hope our efforts find you learning and practicing what it is you need to be doing to live your ideal life.

My online portfolio:

www.KristoferLamey.com

Today we are adding 20 logs to the mushroom garden. Half oyster and half shiitake. The term that comes to mind is passive-food production. It will take two years for these logs to start sprouting mushrooms. But once they get going, they will produce for 3 to 5 years (depending on the diameter) over two years ago we started this and are now seeing the benefit. If every year we add 20 logs… could you imagine 10 years from now! (universe willing) It is a rewarding feeling to carve mushrooms off logs. Not to mention the nutritional content of #shiitake, #Lionsmane and #Rishi. Mushrooms have been a living food and medicine we’ve developed a relationship with for 10,000 generations. We are just trying to get back to some of that. #passivefoodproduction #mushroomlogs #comebacktoearth

southern kristoferlamey sustainability mushroom log mushroom garden passive food system shiitake mushrooms

Savory spicy rabbit loin.
December 12, 2016

Rabbit loins browned in bacon fat, The pan was de-glazed with a pale ale, then the rabbit was pressure cooked with carrot, onion, potato, pepper, tomato, and a heaping load of shiitake mushroom. It was served with brown rice, splash of apple cider vinegar, kicked up a notch with a garlic chili paste. Sided with a seaweed and fresh herbs.

With as much experimentation as we do with cooking it is not uncommon to miss the intended flavor set. But, we nailed this one. The flavors were so balanced and the spice from the chili paste worked so well with the tender rabbit loin and fresh herbs.

I hope our latest post find you guys staying warm and excited about what it is you’re doing.

Respectfully,

rabbit meat pressure cooking real foods organic home cooking field to table sustainable food non gmo natural foods shiitake mushrooms

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