Today on Food Makers: Reskilling

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Today on Food Makers: Reskilling

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The Buckeye Gathering is an annual event in Northern California aimed at teaching and reviving lost arts and primitive skills. Here’s how the organizers describe it:

Primitive living skills are our original technologies. All of us, every human, has ancestors who made fire and tools from plant, stone, & bone. Because reconnecting with traditional living requires knowledge of the local ecosystems, of the bioregion and its resources, we emphasize local flora and fauna. Although all of our forebears lived earth-based cultures at some point, California Indians tended this land for millennia before European arrival, so we at Buckeye place their particular technology and history at the forefront. We cannot roll back time to a pristine past, but we may learn fundamental lessons from the people who have come before, teachings integral to our healthy survival.

Today on Food Makers, a Google+ hangout on air at 2pm PST/5EST, I’ll be talking food and food making with some of the organizers behind the Buckeye Gathering about what skills we’ve lost and how we can go about relearning them. Tune in right here. If you miss the live broadcast today, just head over to youtube.com/make to watch the archived video.

6 thoughts on “Today on Food Makers: Reskilling

  1. curiositykt (@curiositykt) says:

    ahhh. these are always 5pm EST. if it were earlier or later I could see them, but it’s always during my commute! Why aren’t these available as recordings afterwards?

    1. Stett Holbrook says:

      They are available for viewing after the fact at youtube.com/make. Cheers!

  2. Cat of Devour Catering says:

    This is so cool…I’ve often wondered if it would be healthier if we ate like hunter gatherers somehow.

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Stett Holbrook is editor of the Bohemian, an alternative weekly in Santa Rosa, California. He is a former senior editor at Maker Media.

He is also the co-creator of Food Forward, a documentary TV series for PBS about the innovators and pioneers changing our food system.

View more articles by Stett Holbrook

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