Sống 100 Thức Ăn Hái Lượm Tôi Mang Gì Khi Đi Xa 3 Tháng

I'll show you what's in my luggage and what I'm eating The way I learned to prepare sweet potatoes is to dry them into small chunks then grind those chunks into a fine powder I have pressure-canned food and I also have dried food A wide variety of herbs and spices continue to delightfully strengthen your connection to the Earth through deeper bonds with plant life Hello dear friends I've now been on my one-year journey of living entirely on 100% wild-harvested food and medicine for four and a half months And one of the most common questions you've asked me is what do you bring when you travel I'm currently on a speaking tour in Florida as I'll be away from home for three months Therefore I don't have a kitchen at home to store food and this is truly a completely new experience for this trial So I want to answer that question for you—I'll show you exactly what's in my pack and what I'm eating My current menu centers around many of Florida's signature ingredients This is a giant wild yam scientifically known as Dioscorea alata And it became my staple food here replacing the familiar wild rice I prepare this root in many different ways As you can see this root takes up a significant amount of space That's why my method for preparing sweet potatoes involves first drying them into small chunks then grinding those chunks into a fine powder And this is my sweet potato flour I also make flour myself from the green bananas I pick around here as well as from mature conuts Thanks to this I'm learning how to make dumplings tortillas and come up with unique interesting dishes using different types of flour One of the most important secrets of course is that during my wanderings along the way I gathered so many things along the journey The issue is how to get her to put those groceries back This makes moving much easier and helps me just barely hit my own car I'm eating a lot of conut You can see the difference between conuts with their shells intact and those that have had their shells removed right here And even better I dried them into small pieces to snack on gradually I just opened this conut today These days I almost always have ingredients that need prepping Day after day possibly for several days in a row but generally speaking I always have something to do These dried and preserved foods—these sweet potatoes—have kept me from starving for several weeks now I have to admit that honestly Now that I'm in northern Wisconsin I usually eat a lot of deer and fish and I continue to maintain my habit of eating fish whenever I come down here This is canned mackerel extremely convenient to carry while traveling This can of fish is sealed using a pressure canning method You can even clearly see the layer of fat rising to the top Bream is a very fatty fish and I had great success catching it harvesting quite a bit in the process Thus a significant portion of my protein fat and calories comes from these cans of fish And then I eat a lot of fruit You know here we have wild oranges and pomelos growing naturally These large pomelos were picked by me from a park in Orlando As for these wild oranges they come from the place where I run my foraging school a place where over the course of many decades a wild orange grove has naturally grown and taken root On this side are starfruit which I just picked from a public park in LaBelle Florida last night and it's actually quite fascinating It was the first time I had harvested this fruit That’s why I’m enjoying so much fresh local produce here About 50–75% of my current food supply comes from foraging myself during January and February in Florida So I'm following a diet very much inspired by Florida But let's be honest I also brought along a decent amount of food from Wisconsin I have pressure-canned food and dried provisions and a wide variety of herbs and spices that I brought with me from Wisconsin These are the things I can dry and store in a truly compact container You know And here most of it consists of leftovers from my small kitchen This is the American holly tree the only species of holly in North America that contains caffeine Actually I don't drink this myself—I just make it for others This is truly an excellent plant for harvesting One particularly satisfying harvest for me was the wild onions found in Gainesville I managed to ferment a full one and a half liters of wild onions And this becomes my primary seasoning Wow it's really delicious Yes it's truly amazing This seasoning adds so much flavor to my life The water I drink comes from mountain springs or rock crevices and sometimes even includes water used by local residents But absolutely not water that has been altered such as water with added fluoride or fluoridated water but it is the purest water drawn straight from Mother Earth Usually I carry about 38 liters of water with me I also personally harvested a decent amount of salt while in Florida I collected the salt from the Everglades area in the region known as Thousand Islands And that is my source of salt I carry a large thermal container sometimes filled with food sometimes empty I put a few plastic bottles in the freezer And right now I'm eating a lot of fresh greens especially this little bird's nest plant I'm fairly certain this is the marsh variety And this is the most delicious bird I've ever tasted I also eat a lot of wild mustard greens pennywort and gotu kola or a little gotu kola combined with sour greens or sesame Overall I'm consistently feeding my body a decent amount of wild greens This is my cooking pot over here Among them wild yam is being cooked with conut and salt With this pot I can toss in some canned fish and instantly have a complete convenient meal to take with me on the go I've arranged everything quite well to enjoy truly nourishing and delicious meals throughout the journey In reality the dishes are becoming increasingly appealing But I'm becoming increasingly skilled at this and know how to combine ingredients to create more complete meals Today is the 130th day missing I've been gone for about four and a half months My health is excellent I'm happy I'm content I did catch a cold once but that was just a minor challenge But the cross-state scavenger hunt across Florida is going incredibly smoothly and I still have plenty of stops ahead of me here I will be attending a 10-day Vipassana meditation retreat Then the journey will continue through the state of Georgia including Atlanta before heading to North Carolina Tennessee Kentucky and concluding with a final stop in Cincinnati Ohio before I return to my hometown in Wisconsin at the beginning of April to welcome spring there This is what I'm eating right now This is my life on the road You can see there's so much to worry about so much to deal with And to be honest the amount of food I brought along is more than enough but it's better to have too much than not enough I am deeply grateful to walk this journey alongside all of you and I'm truly excited to continue helping you strengthen your connection to the Earth rough their connection with plant species So wherever you are if you happen to be in the places I’m about to visit I warmly invite you to join me on this journey of speaking and gathering insights Have a wonderful day If you found this video helpful please like subscribe to the channel turn on notifications for new videos and share it to support us Thank you and see you again soon