In the last 10 minutes or so of this video the audio gets really garbled. I tried 2 more times to upload a better copy, & the garbling still remains. So frustrating. Hopefully you're able to still get what I'm saying. This version is a little bit better than the last one so I'm keeping this up. At about 35 minutes in, I was talking about hairy bittercress (Cardamine hirsuta) & at the end called it garlic pennycress (Thlaspi alliaceum), but that's a mistake! I got tongue tied, sorry. It's Cardamine hirsuta. Terms mentioned in this video: chickweed (Stellaria media) hairy bittercress (Cardamine hirsuta) the Cardamine genus wild garlic (Allium vineale) garlic pennycress (Thlaspi alliaceum) dandelion (Taraxacum officinale) yellow dock (Rumex crispus) bitter dock (Rumex obtusifolius) the mustards (plants in the Mustard family) common blue violet (Viola sororia) wintercress/ creasy greens (Barbarea vulgaris) basal rosette garlic mustard (Alliaria petiolata) wild radish (Raphanus raphanistrum) ground ivy/ creeping charlie (Glechoma hederacea) purple deadnettle (Lamium purpureum) perennial Spring shoots pokeweed (Phytolacca americana) asparagus (Asparagus officinalis) Japanese knotweed (Reynoutria japonica) bamboo (various species) stinging nettle (Urtica dioica) white clover (Trifolium repens) silique/ siliqua basal leaves wood nettle (Laportea canadensis) wild carrot (Daucus carota) daylily (Hemerocallis fulva) For more videos, resources, & to support Victoria's creation of online materials, consider becoming a monthly supporter on Patreon: Patreon.com/stormsofdaylight You can also find Victoria at www.StormsofDaylight.com, and on instagram (heymagdamagda).

For those who have been waiting for the return of plant focused videos & other learning resources, the time is now! As Spring has come up in a hurry, so my focus naturally shifts in it’s yearly oscillation from a focus on animal during the cold season, to a focus on the plant world during the warm season. So over the next week I’ll be transitioning the patreon (Patreon.com/stormsofdaylight) to plant focused content, with a great emphasis this year on the rhythms & cycles of the plants’ growth, flowering, fruiting, & senescing. As usual with a focus on food relationships. So stay tuned for more. ♡

This video is a candid sharing of the--frankly-- dark, emotional crash I felt the day after my initial high regarding finally understanding traditional 2-3 day sunchoke cooking methods for converting inulin into fructose carbohydrate. I share about some of the darker places that these beautiful, humble white roots with pink tips are bringing me down into, because I think there is value in this unending personal, & global process of shadow meeting. For more videos, resources, & to support Victoria's tanning book, consider becoming a monthly supporter on Patreon: Patreon.com/stormsofdaylight You can also find Victoria at www.StormsofDaylight.com, and on instagram (heymagdamagda).

Resources mentioned in this video: Kelly Moody & The Groundshots Project (www.ofsedgeandsalt.com) Instagram: goldenberries Gabe Crawford Instagram: plumsforbums Camas Jerusalem artichoke/sunchoke/sunroot (Helianthus tuberosus) Traditional clay tonir ovens of Armenia (https://www.lavashthebook.com/dispatches/2018/5/31/how-to-build-a-clay-tonir) **The two wild Dioscorea species mentioned in Florida are Dioscorea bulbifera (I said babatas in the video but that is wrong, I always get that one mixed up) & Dioscorea alata. D. bulbifera is widely believed to be inedible. D. alata is edible with only short cooking, and I have harvested, prepared, and eaten its underground tubers in that way) For more videos, resources, & to support Victoria's tanning book, consider becoming a monthly supporter on Patreon: Patreon.com/stormsofdaylight You can also find Victoria at www.StormsofDaylight.com, and on instagram (heymagdamagda).

The two tanners mentioned in this video: Joan Kovach (feral.lion on instagram) Willa Moore (scragetywocket on instagram) For more videos, resources, & to support Victoria's tanning book, consider becoming a monthly supporter on Patreon: Patreon.com/stormsofdaylight You can also find Victoria at www.StormsofDaylight.com, and on instagram (heymagdamagda).

This video is a candid conversation about one of the most difficult realities for me of living rustically in the Southeast~ Summer mildew season. I don't think this subject gets enough attention and open discussion. I share some of my own personal challenges about yearly mildew season, some ways that I deal with it and regularly remediate my hides & possessions, and also share a swanky way that I recently smoked my whole wall tent like a great big hide. I'm really pleased by this smoke bomb method and would definitely try using it in wood frame cabins and other dwellings. I hope this talk opens up more discussion among Southeasterners about strategies to deal and live with chronic Summer dampness. Terms mentioned in this video: wall tent to smoke a hide traditional yurts of Mongolia Black tents of Tibet Bedouin & Berber tents of the Mid East & North Africa felted wool enamelware (aka speckleware) pot punk wood Eastern red cedar (Juniperus virginiana) Resources mentioned in this video: I didn't say it in the video, but my favorite Youtube channel to watch traditional tent constructions of the world is Nomad Architecture. It is jaw dropping. If you have enjoyed & learned from this video and would like to support this work, please head on over to my Patreon page & check out the opportunities there to become a monthly patron, AND get access to more in-depth videos each month. www.Patreon.com/StormsofDaylight For more info on me and my in-person classes visit www.StormsofDaylight.com

Hi Everyone. In celebration of the coming of Autumn, this video details my simple process for making fruit vinegars directly from the landscape with no added anything besides water. You also don't need a press, juicer, or any fancy equipment beyond what you can find in pretty much any kitchen. In this video I'm using very ripe pears from our tree, but this method applies to any other sugar rich fruits, like apples, persimmon, mango, crabapples, etc. You can also mix fruits. I make vinegars this way every year for the past decade or so, and I love them and find them as delicious and magical as wines. They're very drinkable, and also wonderful on salads, in cooking, etc. They're self-preserved and keep well for years. From start to finish, the vinegars I made in this video took about 1 month or perhaps 1.5 months to complete. That's pretty fast! It could take longer. It just depends on each batch. Terms mentioned in this video: Paw paw (Asimina triloba) American persimmon (Diospyros virginiana) fermentation windfallen fruits dehydrate corrosive crock antique ceramic butter churn alcohol fermentation yeast carbon dioxide alcohol sugars vinegar bacteria acetic acid airlock mead mold mother of vinegar kahm yeast acidity pH cheese cloth distilled white vinegar If you have enjoyed & learned from this video and would like to support this work, please head on over to my Patreon page & check out the opportunities there to become a monthly patron, AND get access to more in-depth videos each month. www.Patreon.com/StormsofDaylight For more info on me and my in-person classes visit www.StormsofDaylight.com