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As the economy sputters, everyone’s looking for new ways to save on food. That’s why, we asked David Clark to collect a whole bunch of no-budget meal ideas for the new issue. Here are his tips for chowing down on tree bark.
A classic meal of human desperation, tree bark has become a must-have during periods of scarcity. But you don’t have to eat it al dente the way termites and beavers do. Inhabitants of the Lapland in Finland, for example, are known to make bread with ground tree bark during cruel winter months, and several Native American groups use tree bark as a dietary supplement. In fact, the Adirondack Mountains derive their name from a derisive term for the Algonquin Indians that means “tree eaters.” Not all bark is equally edible, so you’ll have to experiment with your neighborhood flora. Some popular favorites include aspen, birch, willow, maple, and pine—trees common in cities and forests alike. So sharpen your teeth and dig in!
For the choicest strips of bark, be sure to go for the nutritious, tender inner layer known as the cambium. (Eating the outer bark would be no more pleasant than chomping into your bookshelf.) If some resin or gum oozes out as you pry off the main course, be sure to lap it up for quick energy. Here are a few fun ways to serve tree bark:
Of course, that just scratches the surface. The piece covers everything from how to cook leather, to eating and preparing insects, to a beginner’s guide to scarfing down dirt! Make our editors happy and subscribe here.
(PS: The frying pan photo above comes from this great page on bark eating.)
I don’t know why, but my copy of the magazine smells like fresh-baked waffles and bacon, smothered in maple syrup.
And I love it!
posted by Steven on 8-24-2009 at 10:22 am
What’s the nutritional value of bark? Is there really anything healthy in it, or is it just something starving people eat when they have nothing else to put in their bellies, like Haitian dirt cookies?
posted by Craig on 8-24-2009 at 3:22 pm