Sunday, 17 November 2013

Green Finger

This is an interesting piece and comes from an angle I have mentioned before. If you were in the wild and had to hunt/forage for food, what confidence would you have in sourcing non-toxic food?

Outside of some seasonal berries and fruit I think most of us would be wary of foraging. Even skilled foragers make mistakes when it comes to, for example, mushroom picking.

But hunting is altogether easier. Bar eating too much liver, pick a large mammal (especially a herbivore), eat pretty much all of it. Hack meat off and cook over a fire. Job done. You don't really need specialist skills bar the actual hunting bit.

Can’t get children to eat greens? Blame it on the survival instinct

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