While I love the print issue of Wilder Quarterly, just like everyone else, I often purchase magazines and other types of content digitally – for my Mac, iPad or mobile.
Today, we’ve launched a downloads section to the Wilder site that includes free articles, special collections and full digital versions of back issues. These are available in PDF form for easy reading on your iPad or laptop. This library of content will continually expand including more types of content and also, more formats such as iBook or .epub for Android devices.
Over the next month, we’re also working on creating specific tablet and web content we’re calling Wilder Monthly. The Monthly aims to provide digestible, accessible content that explores the natural world season by season through growing, food, wilderness exploration, crafting and culture. Distinct from the Quarterly, Wilder Monthly presents discreet information tailored to the arc of the season with hands-on growing, cooking and making projects that can be completed by both the novice and the expert alike. Think of it as Wilder’s nerdier and more practical friend.
I can’t wait to share it with you, but in the mean time, enjoy the downloads like the one pictured left – our Feasts and Recipes Collection.
Wilder Winter 2013 explores the deep freeze with a trip to Iceland to see what survives the polar clime and coastal Maine to see the cold, hard realities of oyster farming. Chef Magnus Nilsson shows us the hiemal pleasures of the Swedish landscape and Alaskan native and songstress Kate Earl teaches us how properly to filet a salmon. We have plenty of deep reading for those long winter nights with a brief history of tree-hugging and an interview with NY Times columnist Mark Bittman. We experience a mid-winter thaw with a visit to Vietnam to learn about international farm to table cuisine. Along the way, we delve into the mythology of the persimmon and figure out why everyone should love the praying mantis. We’ll help beginners get into vermiculture, share growing tips for every region and much, much more.
Musician and Alaskan native Kate Earl is featured in the upcoming Winter 2013 issue of Wilder Quarterly. We’re bit a smitten with the songstresses is also an incredible outdoors-woman. Kate was kind enough to speak with us a bit and show just how one goes about filleting a salmon at a campsite.
Read the story here.
Photography by Nicholas Haggard
1. Marmont Cam day pack. ($45)
2. Best Made Co’s Match safe. ($9)
3. The Poler Man Tent. ($180)
4. NSP Stand-up Paddle Board ($1000)
5. Pura Vida hammock ($40)
CLOTHES & JEWELRY
6. Wave Bucket Bag. ($189)
7. Krant + Mociun Funnel and Fold Necklace ($150)
8. Club Monaco’s 2658 Mocassin ($125)
9. Phillip Lim floral pullover ($395)
10. Bellfield Ribbed Sweater with elbow patches ($70.36)
HOME & FOOD
12. Le Creuset pitcher ($29)
13. Encyclopedia of Flowers by Makoto Azuma, photographed by Shunsuke Shiinoki ($58 EUR)
14. Flower poster ($50)
15. Askinosie dark chocolate ($8)
GARDEN & GROWING
16. White Flower Farm Key Lime indoor plant ($85)
17. Kitazawa seeds ($3.50)
18. Air plant urchins ($30)
19. The very colorful Dram hose ($69.65)
20. Men’s shaving cream from Racer - get it here
21. Fig & Yarrow’s Cleansing Nectar
22. Juniper Ridge’s Organic Soap
23. The New York Horticultural Society – The Hort is one of our favorite places in the city with it’s gorigeous space, eclectic fun events and amazing art shows. Become a member and get all sorts of gift giving goodies like a canvas tote, library privileges and much more.
From our Fall issue - a look at hard to access Kyoto Moss garden at the Kokedara template:
“At Saiho-ji, a Zen Buddhist temple in a western suburb of Kyoto, the moss has become the main attraction, transforming an otherwise ordinary strolling garden into an enchanted wood straight out of a fairytale; only the fairies and pixies are missing. Which is why Saiho-ji is also popularly known as Kokedera, the “Moss Temple…”
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One of my favorite stories from from Fall: our visit to the Morgan Memorial Hall of Gems and Harry Frank Guggenheim Hall of Minerals at the American Museum of National History. Shot by Bobby Doherty, the photographs are jaw dropping.
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Wilder’s Molly Prentiss also interviewed George Harlow Curator of Minerals and Gems, Department of Earth and Planetary Sciences at the museum about the scientific explanation behind geodes. For the full explation, get the latest issue of Wilder, but here is a bit of info on their formation to whet the palate:
“The length of time required to form a geode varies. For geodes from igneous rocks, the process is probably relatively fast, perhaps measured in months to years, but certainly not millennia. For sedimentary cases, it depends on the host, the mineral and other conditions, but indications are that millennia are not required.
One exception is the formation of an amethyst, which does take millennia, resulting from a dose of natural radiation to quartz with a small amount of constituent iron. With the low dose available in rocks containing geodes, the color likely does take millennia to become pronounced.”
We were lucky to have Cari Vander Yacht create these two fantastic watercolors for the Summer issue of Wilder Quarterly. They accompany two articles: the seasonal pest (the cute, but destructive, woodchuck) and the seasonal beneficial (the White Lined Sphinx Moth).
The woodchuck painting makes me laugh every time.
In the winter issue, Wilder visited two farms – one in upstate New York and the other, Cala Farms, in the heart of Wisconsin. The photographer, Cameron Wittig, captured these farmers in a series of outstanding images. Since we couldn’t print them all, Adrian Shirk, Wilder Quarterly’s assistant editor, spoke to Cameron about his work, Wisconsin and his impressions of Cala Farms.
Cameron Wittig was born and raised in Milwaukee, and when Wilder Quarterly assigned him to shoot Cala Farms in Northwestern Wisconsin, Wittig had been itching to take an excursion anyway. That region in particular has dominated the geography of this photographer’s imagination for as long as he can remember. “I regularly drive across the state,” Wittig says. “From St. Paul, I take 35W, and try to get out of the city as fast as I can… Entering into Wisconsin is like coming upon a very quiet, old stranger, who, when she finally speaks, uses very few words but is able to say a lot.”
Cala Farms is situated in the small agrarian community of Turtle Lake, which hugs the Eastern border of Lake Superior. “The Minnesota side of the lake has a lot of development,” Wittig says. “It’s kind of the Cancun of the Midwest. But the Wisconsin side has very little development, and I think they like it that way… There isn’t the same presence of money, and I think residents appreciate that it‘s stayed that way.” Corn, sugar beets, and soy control much of the area’s farming economy, though more and more Minneapolis restaurants and vendors are patronizing smaller farms like the Calas’, as the interest increases for locally sourced food.
The town of Turtle Lake is just under two square miles, populated by approximately 2,000 citizens, and is fiscally bound by its cash crops and a single casino. When Wittig set out that afternoon, it was bright and cold, and the ground was covered in a crust of snow. The Green Bay Packers were still undefeated. “It was more silent than usual. There were no cars out. You got the sense that something important was going on. I just kept driving. I had the roads to myself because everyone was at home watching the football game.”
Rodrigo and Juan Carlos of Cala Farms were very welcoming to Wittig. The two cousins immigrated from Mexico City to the US just four years before, and with the help of Minnesota’s Big River Farms’ training program were able to get organic certification in 2009. “I liked them a lot. I think they’re very smart, and ambitious,” Wittig said, referring to the Calas. “They came to Minnesota to work on farms, and ended up buying a piece of land that’s surrounded by much bigger, established farms. They’re growing organic because they understand there’s a demand for that. While I was visiting with them, Rodrigo told me a story about a neighbor he’d spoken to recently. The man was approached by developers, and he stressed to Rodrigo that he did not want to sell it for that purpose, but he didn’t expand much after that. I don’t know what Rodrigo was thinking, but this is the sort of territory he has to navigate, pitting himself against casino or condo developers, befriending his neighbors as a Latino immigrant.”
During his tour around the farm — which was largely dormant for the deep freeze of the Midwest winter — Wittig walked the perimeter of the property, around their greenhouses and tilled land. “Some of the old structures on the property were in disuse, not in good condition. The silo, and the farm house. Those were there when the Calas got the land, and they haven’t decided what to do with them yet.” One striking photo features a pile of summer melon husks, half submerged in the snow. Another shows rows and rows of dark, leafy greens pushing through the frost. “I believe that was a cover crop,” Wittig says. “Maybe spinach. They’ll let it decompose, and it’ll make the soil nutritive for the next season without having to use chemicals.”
When Wittig was packing up to leave, he felt somewhat empty-handed, like there was still so much he couldn’t grasp about the life of the farm, the lives of these farmers. “I was reminded of a time when I went to the delta of Mississippi on assignment, shortly after Katrina. I was frustrated because I couldn’t figure out what was going on, really, or how to really get in on the action, anything important. And I met a film maker who’d been working in the area for ten years. He said, ‘Stop trying to understand what it’s all about — the only way you’d get it is if you’d lived here you’re whole life.”
He eventually decided he wasn’t empty handed after all. “I now knew these two guys — and I really liked them. And they’re possibly going to struggle more than the average farmer in the area. They both stressed that they were very, very cold in Wisconsin, and they told me a little about their family in Mexico… As I drove through Turtle Lake that evening, taking Highway 8, I’d see people on the street or idling in their cars at a stop sign and I’d wonder, do they know them? Are they friends of theirs?” Wittig ended up hightailing it to Deluth, the freshwater port on the border of Minnesota and Wisconsin, where he checked into an old motel. He went through the day’s photos. “I kept thinking of the last thing Rodrigo said to me. He said something funny about Mexico. He wanted me to know that Mexico had a bad reputation for being dangerous, but that it’s not actually a dangerous place — and that I should know that if I ever wanted to go.”
One of my favorite pieces in the Winter Wilder Quarterly was the DIY guide to creating your own string garden. Created by Taylor Patterson, who runs floral and garden design studio based Fox Fodder Farm , and photographed by Rory Gunderson, the step-by-step guide shows you how to make a gorgeuos indoor or outdoor string garden. They’re gorgeous and perfect for weddings, outdoor parties are just to bring a bit of spring into your living room.
Aaron Woo is the chef and owner of behind Natural Selection, a small farm-to-table restaurant in Portland, Ore. The menu offers an entirely vegetarian select along with some vegan dishes for good measure. Aaron is our featured chef in the Winter issue of Wilder Quarterly. Read an excerpt from is conversation with Jonah Campbell and get Woo’s recipe for a Sunchoke & Parmesan Salad.
No one, in their coverage of Natural Selection, seems able to resist the “vegetarian restaurant that’s not a vegetarian restaurant” angle. Can you tell us about that?
We try our best not to bill ourselves as a vegetarian restaurant. We try to put out there, to the public, that we serve really awesome food that’s local and sustainable, farm-to-table style and it just happens to be vegetarian. I know a lot of people who will flat out say, “I’m not into vegetarian food,” and I’ll say, “Well, why not? You eat vegetables, right?” And they’re like, “Yeaaahhhh … But nah.” I think there’s this image of vegetarian restaurants in the ’80s and ’90s, that it’s hippies and granola, and rainbows and unicorns on the walls. So, people come in and say, “Wow, it looks like a real restaurant!” and we go, “Yeah, actually, it is a real restaurant.”
People definitely have prejudices against vegetarian food. In some cases rightly so, because in the history of what could be called “American vegetarian food” there have been moments when simplicity has been mistaken for banality. Or, worse—blandness.
But you personally are not a vegetarian. How would you say your history as a meat-eater, or your roots in omnivory, frame your cooking at Natural Selection?
One of the things I’ve learned as a chef is that when you take that piece of meat or fish or protein off the plate, you have to put a lot more thought into everything else you prepare. We joke about how, if you added a piece of protein to this plate of vegetables that we do, it’d be amazing; it’d be ground breaking. Probably 60—70 percent of our customer base is not vegetarian, but people say, “They serve really good food, period.” Our most vocal advocates are hardcore vegans and hardcore meat eaters. It’s always, “I’m not vegetarian, but that was amazing. I didn’t miss the meat.”
Get Aaron’s recipe for the salad pictured left after the jump and see the full article in the winter issue.
Images shot by Carlie Armstrong
Yuko Yamamoto was featured in our Autumn issue titled Fermentation Feast. Her recipe for pickled vegetables is too simple not to try.
The recipe is below or you can download a PDF recipe card here.
3 Persian cucumbers (or 1/2 seedless cucumber)
1/2 head cauliflower
2 sweet peppers (assorted colors, (i.e. red, orange and yellow)
4 or 5 radishes
1/2 cup brown rice vinegar
3 tbs brown sugar
3 tbs kosher salt
4 tbs ice water
1 – Chop vegetables, and mix in a big bowl.
2 – Tightly pack vegetables in a wide mouth Ball jar (2 quarts).
3 – Separately mix sugar, salt, vinegar and ice water, and allow time to dissolve.
4 – Pour liquid mixture into the Ball jar, close lid, and gently mix by turning it upside down.
5 – Then let the jar sit in a refrigerator for 8 to 12 hours. For very lightly pickled vegetables, you can
try them after just 4 to 5 hours.
Images shot by Gemma and Andy Ingalls
Our winter issue cover was shot by Jessica Williams, a photographer living in Oslo. I wanted to post some of her other shots we’ve scattered throughout the book or just didn’t have a chance to use. They’re so beautiful.
You can keep up with Jessica’s adventures over at her blog and see more of this wintry images after the jump.
We were lucky enough to feature director Mike Mills in the upcoming winter issue of Wilder. Mills is the director of one of my favorite films, Thumbsucker, as well as the 2011 flick Beginners starring Ewan McGregor and Oscar-nominated Christopher Plummer. With hideaways in both Silver Lake and Lake Tahoe, Mills has a true appreciation for all things wild.
“Gary Snyder writes about this idea that there’s no better way to get connected to the wilderness than to be afraid of a mountain lion or a bear. That really reprioritizes our lives in such a radical way. When I’m walking back home through the snow and see a bear print over my track I’m like, “Fuck!” That unravels this world of the internet that we’re stuck in.”
See more images, shot by Nicholas Haggard, after the jump.
The Autumn issue of Wilder Quarterly featured a brief history of seed bombs. Written by the magical (yes, honestly) Lisa Rovner, the article explains the genesis seed bombs from Liz Christy’s mission to beautifying a crumbling 1970s Manhattan ot the ancient practice of “tsuchi dango” and the modern guerrilla gardening movement in Denmark. Download a PDF of the entire article.
Lisa had the bright idea of making our own seed bombs. Why not? So, we’ve created the first Wilder Seed Bombs with Lisa’s company, Message Is The Medium. Tested in a friend’s San Francisco community garden, these seed bombs are sure to make that vacant lot next to the grocery story, your own backyard or really, any darn space, a bit more wild.
In the debut issue of Wilder Quarterly, we were lucky enough to have photographer and writer, Rory Gunderson, interview the amazing Paul Stamets – a forward thinking American mycologist, and advocate of practitioner of bioremediation and medicinal mushrooms. The piece, titled The Weird and Wonderful Mushroom Future is a favorite of so many that we decided to make the entire text available here on the Wilder blog. Enjoy!
Images are courtesy of Paul Stamets.
Visionary mycologist, author and TED speaker, Paul Stamets, sat down with me after his recent talk at the New York Open Center, filling me in on some of the more unusual developments in the field of mycology (the branch of biology dealing with fungi) and astonishing examples of ‘plant intelligence.’ He spoke zealously of mushrooms bred to digest petroleum and nuclear waste, experiments in Japan that used slime mold to solve engineering design problems, and a future featuring mushroom-powered computer networks. On the surface, much of Stamets’ work seems like fodder for science fiction, but that’s exactly what makes it so interesting.