There are two courses running this autumn. Both of them still have a few available places.
The first is on the 3rd to the 8th of September. It is an expedition run by Elements Expeditions. This course is focused around the reindeer hunt with the fishing as a “side-dish”. This expedition is for people seeking adventure and self-exploration. On the physical, mental and spiritual level. The man in charge of our sweat lodge ceremony has been training with the pueblo indians for many years. My co-hosts, Jaap and Jeroen are in charge of keeping you sane while, I and nature itself torment you at a physical level. 😉
The Veidemann course hasn’t been going ahead for a couple of years for various reasons, but this year it will. This course is focused around the abundant spawn fishing. With the odd side dish of whatever else there might might be. Usually something rather unwesternly, but awesome cousine. My co-host at this course is Patrick McGlinchey, craftsman and survivalist extrordinaire. Featured on many occasions on BBC and various other TV-channels. In this course my job is to teach you how to keep yourself fed (and maybe keep you sane from Patrick’s many stories).
This new video is about how to produce one of the most traditional staple breakfasts throughout the boreal zone and the arctic: Dried fish.
For those that found my previous article on eternity rather deterministic and left you feeling a bit powerless; I have something to add to it.
Since eternity covers all possibilities, it also exists that it is NOT like an endless mirror. Like a parallel eternity: This is ascension. This is magic. Where the understanding of the universe takes on a different form and free will becomes unshackled.
To get here you must think the unthinkable thought. The thought that was not already here.
To contain the madness, to live the illusion you need to remain grounded. You can only undream your dream and change all realities when you are meant to be released.
Weary of the game, the path is clear.
To end it you must yourself dissappear.
Forever darkness you must embrace.
The fear of vanishing without a trace.
To in death let go, not cling to illusion.
To accept yourself into the eternal fusion.
Gifts await beyond the wheel,
but they will never be yours to feel.
To be a God, you must be nothing
Our civilisation is becoming painfully aware of what has always been known to a few. The universe is endless. Or even if our universe is not endless, there are other universes behind it.
Because of this your exact situation in every way will exist in countless copies throughout eternity. And not only in copies, but every single point in time, past or future. And in every variation imaginable or unimaginable.
This makes time and space irrellevant, it makes life itself irrellevant. It makes sure that even the smallest thought you ever had was already there before you thought it. Meal you cook had already been cooked an infinite amount of times. It all gathers into the point of everything, where there are no surprises and all is contained.
Because of this, every event can be forseen and every event remembered. But there is no point, as it was already decided.
Any kind of control is thus useless, all imagination is as real and existant as much as we believe we are.
We are all living absolutely every situation of eternity always. Someone out there knows that he is you. Like an endless stream of mirror images of sentient beings, but not only mirrored. They vary to every possible form. This makes us all one and all without consequence.
Death is an impossibility and life is an illusion. All we can do is to play this already played game. You will forget this every day; that has been foreseen.
It was common amongst northern native groups to freeze their catches in big pieces over the winter. Meat was simply chopped off as needed. Especially in the milder parts of the boreal zone, the meat from autumn kills would ferment as the winter progressed.
When the spring thawed out the meat piles, the remaining was dried in big pieces for summer use. At this time there are few flies, the air dry and the sun reflects strongly off the snow. Some groups used a light smoke or salting prior to the drying to keep flies and birds off.
This method saves a lot of work compared to drying meat in summer when it has to be cut really thin and smoked continously to avoid spoilage. The latter method is the one I have largely been using until now.
I could ideally have started drying the meat a bit sooner than I did. Night frosts are now not quite as hard and some flies have appeared. I used no salt or smoke and am looking forward to testing the results soon.
The meat in the photo are the legs and heart of a wild reindeer.