# data[].attributes.body
Our next meeting will be to meet at Alnarp at 9:30 to search for nettles and ramslök! Then, we will go to Kajsa's and cook a soup and pasta with what we find. Let's organize car sharing so we go together! :)

# data[].attributes.headline
Status of Ramslök in Alnarpsparken today ! 😊

# data[].attributes.subject
Status of Ramslök in Alnarpsparken today ! 😊

# data[].attributes.body
https://www.skogsskafferiet.se/

# data[].attributes.attachment_link.title
ätliga växter i naturen - Skogsskafferiet.se

# data[].attributes.attachment_link.description
Skogsskafferiet är guiden till naturens egna råvaror. Här hittar du en mängd nya spännande grönsaker som kan användas som komplement i matlagningen.

# data[].attributes.headline
Meeting Wednesday, 30 March 18:00 at Far i Hatten 

# data[].attributes.subject
Meeting Wednesday, 30 March 18:00 at Far i Hatten 

# data[].attributes.body
We have a booking at Far i hatten for 6 people!

# data[].attributes.attachment_link.readable_text
Far i Hatten, Folkets Park Malmö

Öppettider
Måndag till torsdag 17-23
Fredag 14-01
Lördag 11-01
Söndag 11-23

Avvikande öppettider
-

Far i Hatten är kontantfritt så ta med plastkort. Det går att beställa sittandes vid ert bord via appen Happy Order. Appen låter dig slippa vänta i kön eller på personal genom att ge dig möjlighet att beställa och betala direkt till bordsnumret du sitter vid.

# data[].attributes.attachment_link.description
ÖppettiderMåndag till torsdag 17-23Fredag 14-01Lördag 11-01Söndag 11-23 Avvikande öppettider- Far i Hatten är kontantfritt så ta med plastkort. Det går att beställa sittandes vid ert bord via appen Happy Order. Appen låter dig slippa vänta i kön eller på personal genom att ge dig möjlighet att beställa och betala direkt till bordsnumret du sitter vid.

# data[].attributes.headline
Excursion 29 June Seaweed foraging course

# data[].attributes.subject
Excursion 29 June Seaweed foraging course

# data[].attributes.body
https://catxalot.se/store/product/plocka-tång-laga-mat-del-1-grundsund

# data[].attributes.body
https://www.oneearth.org/the-newspaper-that-gives-back-to-the-earth-literally/?fbclid=IwAR3ax2-sodp_ZwLFbgylc0OPCbxIUQUcnrbvz9hd4Qx8302o-NClDj2FMVY

# data[].attributes.attachment_link.readable_text
What do you do with your newspaper when you're done reading it? Put it in the recycle bin? Save it for packing paper? Well, one Japanese publishing company wanted you to be able to grow herbs with it! The "Green Newspaper" was invented by the publisher of the famous Japanese daily, The Mainichi Shimbunsha. Published for "Greenery Day" on May 4, 2016, the special edition dedicated to environmental news was printed on 100% biodegradable paper with plant-based ink, and embedded with seeds that, when planted, would grow into flowers to attract butterflies and other pollinators, or herbs to eat. The publisher instructed people to tear the discarded newspaper into small pieces, plant the shreds in soil, and then water the container as they would any plant.

The concept was invented by Dentsu Inc, one of Japan's largest advertising agencies, which works with The Mainichi. Environmental sustainability is a core value for the publisher. In fact, its mission states,

"The Mainichi doesn't take action only through information, but also by solving global issues."

The initiative included an educational and events components, as well. The publisher gave lessons on environmental issues in schools throughout Japan, using the Green Newspaper as the central learning tool. It also held public events that demonstrated how to plant the paper, and held discussions and lessons on recycling and sustainability.

The plantable newspaper initiative reached 4.6 million people, and generated over $700,000 for the publisher, as well as over 80 million yen worth of press that went far beyond newspapers alone, causing a sensation, and much inspiration, on the internet. With over four million copies circulated each day across the country, the initiative underscored the newspaper industry's ability to reach vast swaths of the public, and to influence attention to environmental issues. Other initiatives have sprouted elsewhere in the world including India, while several companies in the United States have begun to manufacture plantable paper for various purposes: notecards, stationery, wrapping paper, etc.

95 million trees are consumed for newspapers every year. Meanwhile, the internet has dramatically impacted how people consume the news, and print readership has declined rapidly. Reimagining and reinventing the newspaper industry's environmental impact could be transformative not only for the environment itself, but for the publishing industry as well.

# data[].attributes.attachment_link.title
The newspaper that gives back to the Earth - literally | One Earth

# data[].attributes.attachment_link.description
What do you do with your newspaper when you're done reading it? Put it in the recycle bin? Save it for packing paper? Well, one Japanese publishing company wanted you to be able to grow herbs with it! The "Green Newspaper" was invented by the publisher of the famous Japanese daily, The Mainichi Shimbunsha.

# data[].attributes.body
We (Ida, Kajsa, Karolina, Lorni, Angeley, Sarah) tasted different kinds of seaweed products from Korea, Japan, Thailand, California as well as vegan mushroom sushi and wakame sunomono salad.

Some topics that came up:
Nutritional value (iodine, iron, omega 3s etc.
Ability to be dried and stored for a long time.
Questions re: dangers of pollution, radiation, or other issues?
Kajsa shared that seaweed has been used in procedures to enlarge the cervix

Questions re: use of seaweed in Nordic history, using it as growing medium for other plants, not as much in culinary use until more recently.

It came up that more common in Swedish tradition are use of lichens and moss as a material for insulation/dying/medicine for wounds.

We are planning either 25th, 30 or 31st for the next meeting.

# data[].attributes.body
June Wed 29 (Thu 30 as alternate in case of weather)

# data[].attributes.headline
Krångliga regler sätter stopp för ”blå tillväxt”

# data[].attributes.subject
Krångliga regler sätter stopp för ”blå tillväxt”

# data[].attributes.body
Article on specific issues related to seaweed farming in Sweden

# data[].attributes.attachment_link.title
Krångliga regler sätter stopp för ”blå tillväxt”

# data[].attributes.attachment_link.description
Havets odlingsmöjligheter väcker hopp om en hållbar ekonomisk utveckling.

# data[].attributes.body
Family owned farm/business with ethical practices

# data[].attributes.attachment_link.title
Dry Cochineal from Lanzarote - Canary Islands

# data[].attributes.attachment_link.description
Since so many years, our family has been growing really carefully this amazing insect. Cochineal is... avenida garafía 76, 35544 Guatiza, Spain

# data[].attributes.body
simple basket making with fallen pine needles

# data[].attributes.attachment_link.readable_text
With pine needles found in the forest, some thick waxed thread, needles, pliers, a paper straw, and lots of patience and practice, Marina Piro from the YouTube channel Wild She Goes weaves two pine needle baskets with two different lid styles. She demonstrates each step, from finding and preparing the needles, to wrapping and stitching each coil, to finishing each piece with polish.

Basket weaving from found materials has been practiced by Native American tribes for thousands of years, some dating back 8,000 years. From NativeLanguages.org:

Different tribes used different materials, weaving techniques, basket shapes, and characteristic patterns. Northeast Indian baskets, for example, are traditionally made out of pounded ash splints or braided sweetgrass. Cherokee and other Southeast Indian baskets are traditionally from bundled pine needles or rivercane wicker.

Southwestern Indians make baskets from tightly coiled sumac or willow wood, and Northwest Coast Indians typically weave with cedar bark, swamp grass, and spruce root. Northern Indian tribes like the Ojibwe and Dene craft birchbark baskets, and the Inuit even make whale baleen baskets (though this is a more recent tradition than the American Indian ones).

As native people were displaced from their traditional lands and lifestyles, their traditional tribal basketweaving styles started to change somewhat as they adapted to new materials and absorbed the customs of new neighbors, and in places like Oklahoma where many tribes were interred together, fusion styles of basketweaving arose. However, unlike some traditional native crafts, the original diversity of Native American basket styles is still very much evident today.

Native Languages also includes lots of photos and links to the work of native craftspeople. Piro also recommends the book Pine Needle Basketry: From Forest Floor to Finished Project (affiliate links: Bookshop.org, Amazon).

Watch this next: My Father's Tools and the Indigenous art of basket weaving. Plus more weaving and tutorials:

* Weaverbirds design and build intricate nests
* Weaving a charpai bed
* The Big Cloth (An Clò-Mòr): Weaving Harris Tweed
* How to make rope from grass
* How to weave yarn on a mini cardboard loom

# data[].attributes.attachment_link.title
How to weave pine needle baskets | The Kid Should See This

# data[].attributes.attachment_link.description
With pine needles found in the forest, some thick waxed thread, needles, pliers, a paper straw, and lots of patience and practice, Marina Piro from the YouTube channel Wild She Goes weaves two pine needle baskets with two different lid styles.

# data[].attributes.body
I moved to Malmö in June 2021 after living in Northern California for 8 years. I am  interested in everything related to cycles of nature, and have a passion to learn and create in community. As a 2nd Generation immigrant, I grew up with a lot of traditional Korean/Asian foods. I feel that I have  arrived to a place with a lot of history and people who also want to live closely with the Earth. I am excited to make connections and learn new things!

# data[].attributes.headline
Accommodations with discount from Catxalot  

# data[].attributes.subject
Accommodations with discount from Catxalot  

# data[].attributes.body
Here are some places that offer a discount with proof of the course registration with Linnea

# data[].attributes.attachment_link.description
Lär dig vilken tång som är god att äta och hur du plockar den på ett hållbart sätt.

# data[].attributes.body
We (Jenny, Sarah, Angeley, Ida, Carina, Lorni) met at Jenny's for the first time and shared our backgrounds and interests. Some mentioned were: mushroom cultivation, home fermented tempeh, bokashi composting, plant based foods that are not highly processed, locally sourced rabbit foods/supplies, seaweed foraging trips, etc.

# data[].attributes.attachment_link.description
Let's create a study circle and learn with, and from one another about flora, fungi, and sea plants! What interests do you have?

# data[].attributes.body
Hi everyone! I am Jenny Kirsten Bille and I am a landscape engineer and cognitive behavioural therapist. Today I work with a project for IKF Malmö called Bakgrund till framtiden, Gröna Näringar. I love gardering and also have a bee-hive. ❤️

# data[].attributes.body
https://go.readly.com/magazines/570cb70a03c6b780df000028/61b0860df84933001fdc672b/71

# data[].attributes.attachment_link.title
Readly | Magasin Måltid 2021-12-08: Page 71

# data[].attributes.attachment_link.description
Magasin Måltid vill lyfta fram eldsjälar och goda exempel inom den offentliga gastronomin. Tidningen kommer ut med 6 nummer om året.

# data[].attributes.body
https://www.goodnewsnetwork.org/cycloponics-grow-organic-mushrooms-underground-in-paris-strasbourg-and-bordeaux/?fbclid=IwAR1b4g88QGQ28rLci-iV5LggOFTdpt2KysJgbRrU3-JNwdvXD4YK7qtQqnY

# data[].attributes.attachment_link.readable_text
What can you do with a dark underground parking lot that isn't being used anymore? Think fungus.

Unused parking garages around the French capital have been turned into organic mushroom farms, thanks to a company called Cycloponics.

Allowing an extremely nutritious crop to be grown and sold directly in Paris, the initiative is part of a number of renovation projects the City is encouraging and sponsoring.

Along with shitake, oyster, and white button mushrooms, Cycloponics grows chicory-a French delicacy that can grow in the dark-as well as microgreens like mini broccoli. These are delivered via bicycle to local organic grocery stores.

Their location in Paris is called "The Cave," and it's one of three such converted garages that have been co-founded since 2017 by the coincidentally named Theo Champagnat.

"70% of people live in towns today, and in this population there is a demand for local and organic products like ours," says Champagnat.

In a BBC video news report on the operation, Dougal Shaw details how during the 1960s and '70s, large apartment blocks were almost always built with underground parking garages. Now car ownership is dwindling, and many of the garages are becoming derelict haunts for illicit activity.

in the mid-2010s, Parisian Mayor Anne Hidalgo launched Reinventing Paris-The Subterranean Secrets of Paris which offered designers, architects, and others a chance to help transform abandoned underground lots into cultural spaces, gastronomic eateries, and other civic-minded projects.
MORE: Stanford Designer is Making Bricks Out of Fast-Growing Mushrooms That Are Stronger than Concrete
One such project turned an old metro stop into a market/food court on one side of the platform, and the other into a cocktail bar, featuring luminous light and trendy designs.
RELATED: Student Who Grew Her Own Canoe Out of Mushroom Thinks Fungus is Our Best Ally in Climate Change SHARE the News With the Mushroom Coinosseurs in Your Life...
But this offering in Paris wasn't the first time Cycloponics took to the dark and dank in the heart of a French city. Their first project, built in an old German bunker dating back to 1878, is located in the city of Strasbourg, while their most recent mushroom project is centered in Bordeaux.

These days? Champagnat and the 10 people who work with him are able to harvest around 100-200 kilos of mushrooms from their lots per week. Not bad for a bunch of college-age basement dwellers.

# data[].attributes.attachment_link.title
Paris is Turning Its Dark Underground Parking Lots into Organic Mushrooms Farms

# data[].attributes.attachment_link.description
What can you do with a dark underground parking lot that isn't being used anymore? Think fungus. Unused parking garages around the French capital have been turned into organic mushroom farms, thanks to a company called Cycloponics.

# data[].attributes.body
https://eu.columbusmonthly.com/story/lifestyle/food/2021/05/24/forager-alexis-nikole-nelson-wants-you-go-outside/7413926002/

# data[].attributes.attachment_link.readable_text
Alexis Nikole Nelson is fond of saying she's been eating food off the ground since she was a kid. While it sounds like a funny "kids do the darndest things" moment, it's true in Nelson's case. And she remembers her first experience with wild food clearly.

She was 5 years old, running around her mom's garden in Cincinnati with her "tiny trowel, digging in the dirt," when her mom introduced her to onion grass. The grass, which grows in tall, thin tubes, is considered an invasive weed-and also an edible one. It has a distinct onion smell and is similar in look and taste to chives.

"For some reason, that stuck," Nelson says of her first lesson in foraging 101. "None of the other really cool organized gardening things really stuck. I was like, 'No, I want to find more of these accident[ally] tasty plants.'"

Nelson's family has a long history with agriculture. Her maternal grandmother worked in a cranberry bog as a kid in Massachusetts. Her mother's paternal family immigrated to the United States in the 1600s from Cape Verde, a small set of islands off the west coast of Africa.

"They were farmers from the get-go-land-owning farmers in Massachusetts, as people of color, 300, 400 years ago," Nelson says. "We have this very strong connection to pulling things out of the earth on both sides of the family."

Foraging became a larger part of Nelson's life out of necessity. After graduating from Ohio State in 2015, Nelson was "super broke." She quickly realized if she wanted to incorporate anything leafy and green into her diet, it was going to be food she found for free. So, she did her homework and began using the app Falling Fruit, which allows people to mark and share fruit-bearing trees in their neighborhoods. She got creative with the edible plants she already knew about and found new ways to use them. She researched foraging laws and pollution's effect on wild food.

"That somehow has snowballed and spiraled into seaweed panna cotta," Nelson says.

Things really began to snowball for Nelson when the COVID-19 pandemic hit Ohio last March. At that time, her foraging Instagram account (@blackforager) was less than a year old and had about 800 followers. In January 2020, she started a TikTok account. She did all the usual TikTok trends-dances, funny voiceovers. Then the shutdown happened and something as routine as going to the grocery store became a much bigger deal. So, Nelson made a video about edible plants you could forage in your neighborhood. "I posted it, and I didn't think anything of it," Nelson says. "I opened the app the next day and it had like 40,000 views."

The appeal of Nelson's videos is as easy to spot as onion grass. For one, she's really funny. The "occasional professional comedian" loves reminding people that she's a "filthy vegan." She is known to burst into song in many of her videos, whether she's writing an ode to the much-maligned cattail, showing you how to make pine needle cookies or asking you very nicely to stop pulling ramps up by their roots, which she does in a rap that would make Lin-Manuel Miranda proud.

Nelson's TikTok isn't all song and dance-although there is plenty of both. She also uses the platform to educate people about the intersection of race and foraging. In a February video, Nelson discussed foraging's long history among Black people, Native Americans and poor rural populations. Those groups are also the ones who are most often hurt by anti-foraging laws.

"The history of early American anti-foraging laws reveals that supporters of restricting foraging rights typically grounded their efforts in racism, classism, colonialism, imperialism, or some combination of these odious practices and beliefs," food lawyer Baylen J. Linnekin wrote in a 2018 paper from the Fordham Urban Law Journal.

Linnekin goes on to note that after the Civil War, Southern states enacted criminal trespassing laws that "sought to prohibit the freed slaves from continuing their subsistence foraging practices as a tool to chain freed men to plantation work."

He sums up the current state of foraging in the U.S. with this: "Anti-foraging laws trace their origins to contempt for the rights of those deemed by those in power to be 'other': Native Americans, African Americans and rural white farmers. Modern foraging regulations, intentionally or not, are built upon this foundation."

Because it's the internet, Nelson isn't a stranger to a question that plagues many Black creators: Why do you have to bring race into [insert whatever the creator is known for]? As a Black woman, there's no way for Nelson to separate the two. They are on display as soon as she walks out her front door.

Although foraging has deep roots in the Black community, when Nelson started sharing her adventures on social media, she didn't see foragers that looked like her. She recalls discovering @eric.ofthewoods on Instagram, a Korean forager in Indianapolis, and being so excited to see another nonwhite forager.

"It's a very white space," Nelson says about foraging, the legality of which varies greatly, depending where you are. (Nelson encourages her followers to check local laws before foraging, and when in doubt, ask.) "There's a trendiness that comes with these types of, maybe a little bit illegal actions, or maybe a little bit dangerous actions, when they become associated with whiteness. It's become commodified in a way that makes me a little bit sad and uncomfortable."

For Nelson, foraging is an act of resistance. She is reclaiming an activity that was taken from her ancestors. Not only that, she is taking up space. The history of laws, barriers and violence that kept Black people from enjoying the outdoors-from swimming pools to national parks-still has ripples today. To Nelson, this part is even more important than the foraging aspect. She knows foraging isn't for everyone. But everyone deserves to feel comfortable and welcome in outdoor spaces.

"That's an aspect of wellness that a lot of Black communities are left out of," Nelson says, referring to the benefits of spending time outside. "Anything that I can do to speak to why that's not OK and how we can slowly start shifting this cultural identity that organizes us separately from folks who spend a lot of time outside is a dream."
A version of this story was originally published on ColumbusAlive.com.
Alexis Nikole Nelson's Foraging Favorites by Season

"In the springtime my favorite is dame's rocket. The flowers smell super sweet, even though the leaves and the shoots are that peppery arugula kind of taste. It tends to be up and doing its thing around my birthday, so I love it for that, too. And the flowers are beautiful."

"In the wintertime, I would say my favorite thing to forage is field garlic, just because it persists so well through the winter. It's not only delicious, but it's a really nice reminder that things are still alive."

" Summertime, I'm usually up in Massachusetts with my family, so my favorite thing to forage is pretty much any seaweed. If I had to choose an Ohio thing that I love foraging during the summer, it's wild bergamot. It's one of our native wildflowers, and it really thrives in our region. It's like an oregano with more depth."

"In the fall it's definitely pawpaws. Just the thrill of finding them is so exciting. It's like a tropical fruit ended up here by accident."

# data[].attributes.attachment_link.title
Forager Alexis Nikole Nelson Wants You to Go Outside

# data[].attributes.attachment_link.description
Alexis Nikole Nelson is fond of saying she's been eating food off the ground since she was a kid. While it sounds like a funny "kids do the darndest things" moment, it's true in Nelson's case. And she remembers her first experience with wild food clearly.

# data[].attributes.body
https://createday.org/videos/anna-olsson/?fbclid=IwAR1E13rUNfLKGbkKM6s6NKN24-DU_p-cCc96oQ1-bzzKC9j0_mGEz67O_nY

# data[].attributes.attachment_link.description
For textile artist and trained psychologist Anna Olsson, weaving is a way of slowing down her mind. In this video she reveals an insight into her process before she starts weaving, from drawing the sketch to choosing colours. It is a moment that requires the greatest calmness and concentration.

# data[].attributes.body
https://createday.org/videos/eric-charles-donatien/

# data[].attributes.attachment_link.description
Eric Charles-Donatien is a feathercraft designer who has studied at the Ecole Duperré and the Ecole de la Chambre Syndicale de la Couture Parisienne. He learnt his craft in the studios and workshops of Hermès and Hanae Mori, gaining an understanding of luxury materials, and became an assistant to the famous French feathercrafter André Lemarié.

# data[].attributes.body
https://m.soundcloud.com/user-506067340-541313596/immateriellt-kulturarv-annika-nordstrom?fbclid=IwAR19gGTMEe7i7YcRRqzFy1gTZmBesi7UND9AZNnDmMN8NtX396ZD5C30rxA

# data[].attributes.attachment_link.title
Immateriellt kulturarv – Annika Nordström by Hemslöjd Humaniora

# data[].attributes.attachment_link.description
Producerat av Urban Björstadius
Foto: Isof

# data[].attributes.body
https://365slojd.se/projects/gor-en-mosskrona?fbclid=IwAR1qlLGSQzTfQErRNKKKd1WAtANPe1ubJNLzGww3J8lu1LOk8zVIhWx9pdA

# data[].attributes.attachment_link.readable_text
Gun som på Instagram kallar sig Pysselfarmor, har gjort en ingående beskrivning av hur hon gör en björnmossekrona.

Början
Jag har nu letat fram en bit galvaniserad sträng därför att jag tycker den är lättare att hantera än den kopparfärgade najtråden. Du väljer den strängtyp du tycker är lätt att arbeta med, men tänk på att ringen ska bära upp tyngden av björnmossan du flätar fast på den så strängen kan inte vara för tunn och vek.

Beräkna hur stor du vill ha kronringen/kransen och kapa strängen med avbitartången. Gör en bakåtböj av strängen i båda ändarna så att du kan haka ihop ringen och se om du är nöjd med dess storlek.

Jag lägger alltid upp lagom (detta ord!) buntar av mossan. I och med att jag sitter ute i solen nu och flätar torkar mossan väldigt snabbt. Därför duschar jag bunten innan jag ska jobba med den. Torr mossa bryts av!

Här ser du att strängens ögla är vänd från dig. Resten av strängen är alltså ut till höger på bilden. Du tar en bunt mossa och lägger den mot strängen. Kontrollera om du är nöjd med längen på mossan som ska hänga ned från kronan. Vik "buntens skaft" över strängen, ned till höger och över bunten, runt mossbunten bakåt och åt höger så att du följer strängens riktning. Det ska bli som en knut/låsning av mossbunten.

På bilden ser du knuten som bildas på framsidan av kronan och att buntens strån följer strängen åt höger. Dra åt knuten så mycket du vågar utan att mossan går sönder. Blöt den innan om den hunnit torka igen. Jag använder klädnypor (gärna i trä för de glider inte så lätt som plastklädnypor) för att hålla fast mossbunten.

På bilden nedan ser du det som jag kallar knutar tydligt. Nu har jag tagit nästa mossbunt och lagt på samma sätt bakåt nedåt om strängen, framåt framför bunten och nu ska du titta noga på bilden så att du ser att jag lägger "buntsvansen" mellan bunt 1 och bunt 2. Så gör du nu hela vägen runt strängen. "Buntsvansen" lägger du alltså mellan 1 och 2 och böjer den sedan bakåt åt höger och följer strängen till höger. Försök att dra åt så mycket du vågar och skjut också knut nr 2 så tätt du kan mot knut nr 1. Använd klädnypan för att hålla allt på plats nu när du börjar med bunt nr 3.

Här har jag tagit den vaxade lintråden och låst fast mossknutarna genom att fläta ett kryss över desamma. Det är inte ett måste att göra så här. Du kan också försöka att dra knutarna så hårt du kan intill varandra så att de låses fast. Allt beror på dels hur hårt du själv kan dra, men också hur hårt du vågar dra utan att mossan går av hela tiden. Tänk på att du kan duscha om det är torrt.
Du måste inte använda lintråd. Du kan ta björntråd eller annan stark tråd. Du kan också ta ett färgglatt band och knyta på det här sättet.
Testa dig fram och se vad du tycker är snyggt och vad som är hållbart. Första mosskronan/gräskronan får du räkna med är litet skev och dann. Det gör inget alls - hantverk är det litet si och så med som en kursledare jag hade sa. Och Rom byggdes inte på en dag!

Bind nu bara några sådana här buntar om ringen om du just nu följer min beskrivning. I morgon ska jag visa hur det ser ut på strängens baksida och att man kanske måste klippa av "buntsvansarna" som ligger åt höger till på bilden.
Få knutarna jämna

Ibland blir knutarna på framsidan större och större och större....det ser inte snyggt ut. Det beror på att "buntsvansarna" som läggs till höger (som följer strängen till höger mot klädnypan) läggs på varandra och blir tjockare och tjockare. Då måste du klippa "svansarna" på baksidan.

Det gör du på ett speciellt sätt.

Nu har jag vänt på kronan. Vi tittar på baksidan. Den senast gjorda "buntsvansen" håller jag upp här. Du ska inte klippa den nu för då blir den kanske så kort att det inte går att knyta ihop knuten. Du lägger alltså den senaste "buntsvansen" åt sidan innan du tar fram saxen.

Du sätter saxen snett så att du klipper de övriga "buntsvansarna" på snedden.

Sedan är det bara att lägga den senaste "buntsvansen" som vanligt och så fortsätter du att fläta tills du har ringen full med björnmossebuntar.
Nästa instruktion handlar om hur du sätter ihop ringen och hur du tänker om du vill ha en tvåvåningskrona.....eller kanske tre?!

Avsluta kronan
Du flätar ända fram till slutet på strängen dvs fram till haken. Sedan hakar du ihop hakarna och knyter ihop dessa med tråd. Nu snyggar du till ihopsättningen så gott det går. Om du behöver så kan du skjuta buntknutarna litet fram mot hakarna för att täcka ihopsättningen. Det här är insidan av ringen.

Sedan sätter jag fast tre trådar för upphängningen. Jag fördelar trådarna i ringen fördelat så att ringen delas upp i ungefär tre lika stora delar. Upphängningen ska göras med udda antal trådar - inte jämna antal. Dvs du använder tre, fem eller sju trådar. Fråga mig inte varför det ska vara udda antal. Antagligen har det att göra med att kronan hänger rakt med udda antal, men jag har å andra sidan aldrig testat med jämnt antal. Jag lärde mig så av en kursledare och har aldrig ifrågasatt det.....antar att hon kunde sin sak.

Nu är jag klar med första ringen.
Nästa ring blir mindre och den ska hänga under den här.

Bygg vidare
När jag flätat ring nummer två - den mindre som hänger under den större ringen - tar jag tre trådar och anpassar placeringen i ringen som jag gjorde för ring nummer ett. Trådarna måste vara ganska långa så att de verkligen räcker till så att jag kan anpassa höjden för ring nummer två i förhållande till nummer ett. Puh - det där är svårt att förklara på ett vettigt sätt.

Helt enkelt - trådarna för ring nummer två måste vara lååååånga. Du ska ju anpassa höjden för ring nummer två i förhållande till ring nummer ett tills du är nöjd. Du trär trådarna in i ring nummer ett och sätter samman dessa trådar med första ringens trådar.

Nu ser min kronas trådar och kronan väldigt tråkig ut. Det saknas en liten färgklick i det hela. Det vanliga är att man trär rönnbär eller renfana på trådarna. Rönnbär är det för tidigt för - eller rättare sagt jag ser inte ens rönnbärskart här. Och renfana finns inte på gården. Jag ska fundera på någon annan lösning på detta problem. I och för sig ser det ut som om kronan svävar!

Här ser du Barbro Anderssons (Storvik/Sandviken lärare på Västerbergs folkhögskola, tror jag) björnmossekrona. Tjusig är den!

Sista piffen
Som jag skrev tidigare så kan man trä rönnbär eller renfana på trådarna som kronorna hänger i. Nu finns varken eller, så jag har hittat på min egen lösning. Det måste finnas någon form av färgklick i det hela - annars blir det väldans tråkigt. Björnmossan torkar snabbt, men du kan spraya vatten på den om du vill att den ska se litet piggare ut.....en stund i varje fall.

Jag tog rött ullgarn och flätade med 6 trådar i varje upphängning för att upphängningstrådarna skulle bli litet tjockare. Jag tog trådarna två och två när jag flätade (= 6 trådar totalt).
Text och bild: Gun Alias Pysselfarmor .2012

# data[].attributes.attachment_link.description
Gun som på Instagram kallar sig Pysselfarmor, har gjort en ingående beskrivning av hur hon gör en björnmossekrona. Början Jag har nu letat fram en bit galvaniserad sträng därför att jag tycker den är lättare att hantera än den kopparfärgade najtråden.

# data[].attributes.body
http://www.journal-du-design.fr/art/les-tentures-murales-complexes-et-colorees-en-macrame-de-lartiste-basee-a-jakarta-agnes-hansella-138370/?fbclid=IwAR1_svoJR7N7KUQ7HrS8ptKl_tlsl1VgVHxGWoqBXUQt5lMDusKO3pRK-rU

# data[].attributes.attachment_link.readable_text
Grégoire Scalabre utilise des registres d'expression d'une grande variété, en termes de tailles, de formes, de matières, quitte parfois à ce qu'ils se confrontent ou se confondent dans une même œuvre

# data[].attributes.attachment_link.title
Les tentures murales complexes et colorées en macramé de l'artiste basée à Jakarta, Agnes Hansella - Journal du Design

# data[].attributes.attachment_link.description
Grégoire Scalabre utilise des registres d'expression d'une grande variété, en termes de tailles, de formes, de matières, quitte parfois à ce qu'ils se confrontent ou se confondent dans une même œuvre

# data[].attributes.body
The Malmö Garden Show will be held from the 3rd to 5th of June,2022.
Let's mark the dates on our calendars

# data[].attributes.attachment_link.readable_text
Inget Malmö Garden Show under 2020

Vi som jobbar med Malmö Garden Show har undersökt möjligheten att senarelägga årets arrangemang men har nu fattat beslutet att Malmö Garden show inte kommer att genomföras i sin vanliga form under 2020.

# data[].attributes.attachment_link.description
Vi som jobbar med Malmö Garden Show har undersökt möjligheten att senarelägga årets arrangemang men har nu fattat beslutet att Malmö Garden show inte kommer att genomföras i sin vanliga form under 2020.

# data[].attributes.body
agriculture/marketing/mushroom cultivation and bee keeping/

# data[].attributes.body
studied as a vet, taking a natural approach to providing rabbit food and pet supplies. Using flower and herbs/homeopathy/crafts.

# data[].attributes.body
Slovakia and Prague, professional chef, interested in everything. Fermentation and kombucha, kimchee, forage.

# data[].attributes.body
https://dengronafabriken.se/svart-vitlok/

# data[].attributes.attachment_link.readable_text
Vi är mycket stolta över vårt samarbete med Food Bros AB och den produkt vi tillsammans tagit fram - ekologisk KRAV-certifierad vitlök odlad i Vellinge som sedan förädlats till svart vitlök. En fantastisk smakhöjare till massor av rätter!

# data[].attributes.attachment_link.description
Vi är mycket stolta över vårt samarbete med Food Bros AB och den produkt vi tillsammans tagit fram - ekologisk KRAV-certifierad vitlök odlad i Vellinge som sedan förädlats till svart vitlök. En fantastisk smakhöjare till massor av rätter!

# data[].attributes.body
https://www.dagsattplocka.se/recept/tag/Sambucus+nigra

# data[].attributes.attachment_link.title
Sambucus nigra — Recept — Dags Att Plocka

# data[].attributes.attachment_link.description
Naturen är full av vilda växter. Vi hjälper dig hålla koll på vad som är dags att plocka just nu.

# data[].attributes.body
https://farbrorgron.se/vintersa-kal/?fbclid=IwAR0biPD-PNeI74XbwxbB9TLjrc30fCwcu-6Ju57fRX-ESdbdS2LNlssGrOI

# data[].attributes.attachment_link.readable_text
Grönkålen Red Russian

Kål är en perfekt gröda att vinterså. Nästan alla former av kål klarar den behandlingen fint och ger superfina plantor framöver.
Har du tillgång till ett kallväxthus, odlingstunnel, en drivbänk, Pallkrage och en bit fiberduk, pallkrageväxthus, inglasad balkong eller en större plastlåda med lock? Då kan du vinterså dina grönsaker!

Vi har under de senaste åren vintersått en mycket stor del av alla de grönsaker vi odlar. Just kål är en tacksam vinterodlingsgröda. För vintersådd passar alla typer av kål, utom salladskål och kålrot. Dessa två har i alla fall inte vi lyckats särskilt bra med. De växer upp fint, men kommer igång med blomning tidigt på säsongen och ger på så sätt inte särskilt riklig skörd. Salladskål och kålrot sår vi framåt sommaren och skördar under hösten.

Vintersådd passar för: svartkål, grönkål, vitkål, rödkål, spetskål, savoykål, broccoli, cima de rapa, pak choi, tatsoi, komatsuna, brysselkål och rosettkål.

Vitkålen Langedijk

Vi har tre olika slags vintersådder. Sådder som ska ge fina plantor att plantera om och slutplantera på annan plats, sådder som ska ge snabb skörd tidigt på säsongen och direktsådder av rotfrukter på tjälad jord.

När det gäller kål är det främst den första typen av vintersådd som är aktuell, eftersom vi till största delen vill ha stora kålplantor att plantera om och slutplantera i våra olika odlingar.

Vi föredrar att göra iordning små byttor med våra vintersådder. Dessa ställer vi i vårt kallväxthus. Det går lika bra att ställa byttorna på någon annan skyddad plats, i typ en odlingstunnel, drivbänk, stor plastlåda med lock eller inglasad uteplats. Har man odlingsbäddar i sitt växthus kan det fungera bra att så i dem också.

Vintersådderna är preparerade med frön, men ej försedda med snö

Så här gör vi:

Någon gång i januari, februari eller början av mars förbereder vi våra vintersådder. Då fyller vi krukor eller lådor med planteringsjord, nästan upp till kanten. Därefter sprider vi ut kålfrön över jordytan. En kålsort för varje kruka/låda. Över fröna strör vi ett lager planteringsjord, ca 1 cm tjockt.

När fröbyttorna är preparerade med jord och frön kan man kicka igång dem direkt eller vänta ett tag. Vissa år står våra sådder klara i slutet av januari, men det kan också vara en hektiskt vinter för oss och då kanske vi inte gör iordning vintersådderna förrän i början av mars. Det spelar inte så stor roll vid vilken tidpunkt man fixar sina sådder, det avgörande är när man kickar igång dem. Det gör man genom att tillsätta vatten eller snö. Så länge man varken vattnat eller hävt på snö kommer inga frön att gro.

När vi finner att tiden är inne, i slutet av februari eller i början av mars, lägger vi ett tjockt lager med snö ovanpå sådden. Snön kommer sedan att kunna smälta ner och fukta jorden. Om det inte finns snö vattnar vi sådden ordentligt.

Startar vi för tidig som tex i januari kan det i värsta fall bli en mildperiod som lockar frön att gro. De små plantorna kan sedan duka under vid nästa köldknäpp. Bor man långt ner i landet är det en fördel att vänta till in i mars innan man vintersår och detsamma för er som odlar i de övre odlinszonerna. Speciellt i de högre odlingszonerna kan skillnaden i temperatur mellan natt och dag vara hiskeligt stor och för att jämna ut temperaturen rekommenderar vi att man använder ett växthus och kopplar in en kupévärmare på natten så att det inte blir för kallt. För oss i odlingszon 2 och 3 brukar kålplantor tåla att frysa några timmar på natten. Ner till - 8 grader några timmar brukar inte vara ett problem.

Ett tjockt snötäcke ovanpå kålsådderna.

Det gäller att hålla koll på sådden när våren nalkas. Soliga och varma dagar skapar ett gynnsamt klimat för frön att börja gro och när den tiden är inne brukar det behövas vatten eller mer snö. Vi brukar ta för vana att titta till våra vintresådder ofta. Vintersår man i tex pallkrageväxthus, drivbänk eller stor transparant låda, behöver man vara noga med ventilationen så att det inte blir för varmt.

Kål som ska bli stora och frodiga plantor kan planteras om en gång innan de planteras på sin finala odlingsplats. För oss hamnar kål nästan alltid i pallkragar eller i ett friland. Vi har provat med krukodling och det går, men resultatet blir inte riktigt lika bra. Men om det bara är krukor som står till buds är det ett klart värt det.

Läs gärna vårt inlägg om kålodling i pallkragar. Där berättar vi hur vi lyckas få enorm skörd på liten yta genom att tex gödsla rikligt.

Theres Lundén & Johannes Wätterbäck

# data[].attributes.attachment_link.description
Kål är en perfekt gröda att vinterså. Nästan alla former av kål klarar den behandlingen fint och ger superfina plantor framöver. Har du tillgång till ett kallväxthus, odlingstunnel, en drivbänk, Pallkrage och en bit fiberduk, pallkrageväxthus, inglasad balkong eller en större plastlåda med lock? Då kan du vinterså dina grönsaker!

# data[].attributes.body
https://www.sarabackmo.se/funkar-verkligen-vintersadderna/?fbclid=IwAR3JT2oFdwcbT5YxfxMw0jx1BqE7YKNRlzjNbZCStyObU7jT9j2vzkW2GAQ

# data[].attributes.attachment_link.readable_text
26. februari 2016

Funkar verkligen vintersådderna?

Det är så roligt att många vill prova att vinterså grönsaker och sommarblommor utomhus i små minidrivhus av plastbackar. Nu dyker frågorna upp - kommer det verkligen att fungera?

Precis som med allt annat när det gäller odling finns inga garantier alls för att det här verkligen fungerar till 100% - alltid. Men resultatet hos mig har varit så bra nästan jämt att jag tycker det är en tillräckligt bra metod. Så jag fortsätter att så på det här viset varje vinter. Våren är superhektiskt på många sätt och att beta av en del sådder genom att göra dem redan under vintern underlättar väldigt mycket.

I videon nedan visar jag ett jättesmart sätt att så på vintern, som särskilt passar dig som inte har tillgång till växthus. Så i plastbackar utomhus!

Låt fröerna bestämma

Rekommendationerna för frösådd är så många att det är svårt att hålla ordning på allt. Mycket handlar om att så grönsaker vid rätt tidpunkt och då används till exempel jordtemperaturen som riktmärke. Det är lätt att googla fram lämplig jordtemperatur för sådd av olika grönsaker för den som är nyfiken. För tidig sådd av en del grönsaker kan försämra grobarheten så mycket att fröerna blir odugliga. Andra fröer gror villigt riktigt tidigt men klarar kanske inte den kyliga luften eller ett väderomslag. Men väldigt många av de grönsaksfröer vi sår till våra köksträdgårdar är mycket tåliga och kan ligga i kall jord under lång tid innan de gror och med ett enkelt skydd klarar de en normal vår riktigt fint. De egenskaperna kan vi använda oss av när vi sår inför kommande säsong under höst och vinter.

Kallbänk, tunnelväxthus och plastback

Själv sår jag en hel del grönsaker ute i köksträdgården redan under höst och vinter (se Jag gör sen sådd av morot), mest i olika odlingslådor som skyddas med lock, i syfte att få en tidig skörd. Det gäller till exempel spenat, sallat, palsternacka, sommarmorot, dill, piplök, rucola, salladslök och persilja. Och i plastback, som jag visar ovan, sår jag ungefär samma slags grönsaker men också olika kålsorter. Dock sår jag inte rotsaker som morot och palsternacka eftersom de inte gillar att bli omplanterade. Och i tunnelväxthuset återkommer de här grönsakerna i sådder under vårvintern med. Genom att välja olika växtplatser, med olika förutsättningar, får jag skörd vid flera tidpunkter från tidig vår.

Vitsen med de här sådderna är att jag låter fröerna själva bestämma när det är dags att gro. Annars är det som sagt vanligast att man läser på fröpåsen vilka rekommendationerna är och följer dem, eventuellt håller koll på jordtemperaturen. Men fröerna är betydligt mer kompetenta än mig på det området och kan själva lista ut när det är dags. Många gånger är det mycket tidigare än jag kan gissa mig till, vilket är perfekt eftersom jag då kan få tidigare skörd. Allt detta under förutsättning att jag valt fröer som tål att ligga i kall jord, förstås.

Klarar sig plantorna?

Ofta gror vintersådderna i skyddade miljöer mycket tidigt, men inte alls inom det intervall som anges på fröpåsarna. Kål gror till exempel inom några dagar när det är lagom varmt, men i en vintersådd kan det ta månader innan något tittar upp.

Senare under våren är det varmt och mysigt i till exempel plastbackar och kallbänkar, även om temperaturen varierar beroende på väder och vind. Igår var till exempel utomhustemperaturen bara tre grader, medan temperaturen under dagen i en kallbänk med lock låg på femton när det var sol ute. Även om det blir kyligare under natten håller jorden kvar en del av värmen.

Det fina med att låta fröerna gro när de vill är att de anpassar sig fint till temperaturer och mängden ljus på ett helt annat sätt än de sådder vi driver upp inomhus. En kålplanta som stått i rumstemperatur under extraljus i några veckor nu i februari tycker att omställningen från inne till ute är mycket obehaglig, medan kålplantan som grott i en vintersådd i februari med all säkerhet gillar läget och stretar på. Den blir tålig och fin. Och tidig.

Därför är det bästa att helt enkelt låta plantorna vara när de gror tidigt i backen. Låt dem stå kvar och utvecklas i sin takt, men ge bästa möjliga förutsättningar förstås.

Vad kan gå fel?

Det är roligt att vinterså men det kräver också lite vana. Och den kommer ju genom erfarenheter. Därför är det viktigt att prova sig fram, våga experimentera. Och framför allt att inte se en misslyckad sådd som ett bevis för att hela metoden är kass. Jag har lärt mig massor genom olika försök och genom att anpassa metoden så att den funkar för mig.

Jag tycker att vintersådderna i back ute främst riskerar att misslyckas främst genom att bli för blöta, torra eller varma. Det försöker jag göra något åt genom att:

sätta ventilationshålen i sidan av backen, istället för i locket. Då kan jag själv styra vattningen snarare än att regn eller smältvatten okontrollerat rinner ner på sådderna. Det är lätt att det blir dyblött i jorden och om den dessutom är lite frusen och dåligt dränerad dränks sådden.

se till sådderna ofta för att avgöra om de behöver extra vatten. När vårsolen ligger på blir det lätt torrt och i ett nafs torkar de späda plantorna om jag inte passar dem.

ställa backen på en ljus men halvskuggig plats. Då får plantorna det de behöver men skyddas från obarmhärtigt hård vårsol. Sätt en termometer i en av backarna första gångerna så får du en hint om hur varmt det faktiskt kan bli. Då vet du också på ett ungefär när du behöver göra fler ventilationshål eller glänta lite på locket för att bättra på luftombytet.

Förstås har jag också misslyckats eftersom jag sått fel typ av fröer. Det kan handla om fröer som inte gillar att stå i kall jord, grönsaker som inte pallar temperaturväxlingarna varken som späda plantor eller som ordentliga växter. Till exempel gillar inte bönor att ligga i kall jord och rädisor har jag inte fått bra resultat på heller när jag sått i riktigt kall jord. I tunnelväxthuset funkar dock rädisorna bra om de sås nu när jorden är tinad och stundom ganska varm.

Värt att betona är att det ju inte finns några garantier för att våra sommarsådder blir fina alla gånger. Likadant är det med vintersådderna. Jag tycker inte att någon av sådderna verkar gå åt pipan med större frekvens. Våga så och experimentera!

Extra snabb grodd i växthus

För den som är otålig och har bra utrymmen att förvara många plantor också tidigt under våren är ett tips att ställa in backarna med vintersådder i tunnelväxthus eller växthus. Där kan de gro extra snabbt och ge ännu tidigare plantor. Själv låter jag mina backar stå utomhus i år eftersom jag inte vill ha för mycket att skola om just när vi väntas få vår bebis. Senare under våren ska jag visa hur jag löser förvaring av alla plantor som vintersådderna ger, det finns bra sätt också för dig som saknar tunnelväxthus eller växthus.
/Sara Bäckmo

# data[].attributes.attachment_link.title
Funkar verkligen vintersådderna? - Sara Bäckmo

# data[].attributes.attachment_link.description
26. februari 2016 Det är så roligt att många vill prova att vinterså grönsaker och sommarblommor utomhus i små minidrivhus av plastbackar. Nu dyker frågorna upp - kommer det verkligen att fungera? Precis som med allt annat när det gäller odling finns inga garantier alls för att det här verkligen fungerar till 100% - alltid.

# data[].attributes.body
https://mymodernmet.com/flower-cookies-loria-stern/?fbclid=IwAR2lfWA7ZlUHxmsnCRUXTQ_AtzpN09OSQ5xMYGfTJ1Jj9-nvx526ae2YGSQ

# data[].attributes.attachment_link.title
Baker Handpicks Edible Flowers to Create Beautiful Bouquets on Shortbread Cookies

# data[].attributes.body
https://www.newyorker.com/tech/annals-of-technology/love-the-fig

# data[].attributes.attachment_link.description
Although many people dismiss it as a geriatric delicacy, it is a biological and evolutionary wonder.

# data[].attributes.body
How exciting to meet you all!
I’m new in Malmö and love to live in a bigger city ( than Lund) and just buy the harbour and sea!
I’m a midwife, and I am interested in food, love food, sometimes I go gluten-free, vegan, GI… but nothing lasts for long…
I used to live in Japan a few years and love their foods.

# data[].attributes.headline
Podcast about mycelial networks connecting trees in the forest 

# data[].attributes.subject
Podcast about mycelial networks connecting trees in the forest 

# data[].attributes.body
amazing podcast!

# data[].attributes.attachment_link.readable_text
I'm Jad Abumrad.

Robert Krulwich:

I'm Robert Krulwich.

This is radio lab. Very good to actually be back here talking to you.

Robert Krulwich:

Yes, it's been a while.

Robert Krulwich:

Where have you told those people who might've missed what you been doing, what you've been doing, so they will not miss it.

We just finished our first mini season of our first spinoff called More Perfect.

Robert Krulwich:

When are you going to have part two.

Part two is a coming soon. I don't know. Not tomorrow.

Robert Krulwich:

But, but net but not long because we, yeah, there's there, there are definitely stories to tell for sure. And you know, and if you, if you haven't checked it out, check it out at radiolab.org/moreperfect. We're really proud of it.

Robert Krulwich:

Let me rescue you from this awkward situation by bring back into Radio Lab where I'd like to begin by building a tall, dark, dense green forest making towering trees to your left.

Robert Krulwich:

Okay. Right. And I, yeah, I need a bird. A lot of birds actually, and a little wind. So just give me some,

Robert Krulwich:

Yeah, birds please. Birds.

Why did, like we haven't even started this,

Robert Krulwich:

Why? Isn't this what you do. You'd give me, like, I want wind, birds,

I'm not like your sound puppet here.

Robert Krulwich:

But I can't, how do I, all right, nevermind. This story.

You'll get your sound at some point.

Robert Krulwich:

Begins with a woman or, and at the time actually she was a very little girl who loved the outdoors and I mean really loved the outdoors.

Suzanne Simard:

When I was a little kid I would be in the forest and I just eat the forest floor. And I know lots of kids do that. But I was like,

Robert Krulwich:

You mean you got down on all fours and just,

Suzanne Simard:

I would just eat the dirt.

Robert Krulwich:

This is Suzanne Simard.

Suzanne Simard:

And so my mom always talks about how she had to constantly be giving me worm medicine because I was, I always had worms.

Robert Krulwich:

She's a forestry professor at the university of British Columbia and might as well start the story back when she was a little girl.

Suzanne Simard:

Well when I was a kid, I grew up in the rainforests of British Columbia, and my family spent every summer in the forest.

Robert Krulwich:

And her family included a dog named Jigs.

Suzanne Simard:

And so in this particular summer when the event with Jigs happened,

Robert Krulwich:

what kind of dog is Jigs, by the way?

Suzanne Simard:

He was not a Wiener dog. He was a, what was he?

Robert Krulwich:

You don't know what your dog,

Suzanne Simard:

Not a Basset hound, but he was a beagle.

Robert Krulwich:

Suzanne Simard:

He was a curious dog.

Robert Krulwich:

And on this particular day, she's with the whole family. They're all out in the forest. It was summertime and Jigs at some point just runs off into the woods, just maybe to chase a rabbit, whatever. Couple of minutes go by.

Suzanne Simard:

And all of a sudden we could hear this barking and yelping and we were all like, Oh my goodness, Jigs is in trouble. And so the whole family and uncles and aunts and cousins, we all rush up there.

Robert Krulwich:

But they followed the sound of the barking and it leads them to an outhouse.

Robert Krulwich:

And when they go in,

Suzanne Simard:

There is Jigs at the bottom of the outhouse. Probably six feet down at the bottom of the outhouse pit.

Robert Krulwich:

Suzanne Simard:

You know, where we've all been, you know, doing our daily business. He'd fallen in, he's looking up at us, quite scared and very unhappy that he was covered and uhm, and toilet paper. And of course we had to get Jigs out. I mean, Jigs was part of the family and,

Robert Krulwich:

Since he was so deep down in there,

Suzanne Simard:

We had to dig from the sides.

Robert Krulwich:

To sort of like widen the hole.

Suzanne Simard:

Basically expanding it from a kind of a column of a pit to something that we could actually grab onto his front legs and pull them out. And so we were digging away and Jigs was, you know, looking up with his paws, you know, looking at us waiting.

Robert Krulwich:

And they're digging and digging and digging and all of a sudden she says she looks down into the ground and she notices all around them where the soil has been cleared away. There are roots upon roots upon roots in this thick, crazy tangle.

Suzanne Simard:

We're sitting on the exposed root system, which has like, it is like a mat. It's, it's like, it's just a massive mat of intertwining, exposed roots that you could walk across to never fall through.

Robert Krulwich:

She says, it was like this moment where she realizes, Oh my God, there's this whole other world right beneath my feet.

Suzanne Simard:

Jigs had provided this incredible window for me, you know, in this digging escapade to see how many different colors they were, how many different shapes there were, that they were so intertwined. As abundant, as what was going on above ground. It was magic for me.

Well, what, so what's the end of the story? Did Jigs, did Jigs emerge?

Suzanne Simard:

Jigs emerged. We pulled Jigs out and we threw him in the lake with a great deal of yelping and cursing and swearing, and Jigs was cleaned off.

Robert Krulwich:

But that day with the roots is the day that she began thinking about the forest that exists underneath the forest. And now if you fast forward roughly 30 years, she then makes a discovery that I find kind of amazing. She's working in the timber industry at the time. This is by the way, what her entire family had done, her dad and her grandparents.

Suzanne Simard:

And when I came on the scene in the 1980s as a Forester, we were into industrial, large scale, clear cutting in Western Canada, huge machines, loaders and cats.

Robert Krulwich:

She says a timber company would move in and clear cut an entire patch of forest and then plant some new trees.

Suzanne Simard:

And you know, my job was to track how these new plantations would grow.

Robert Krulwich:

And she says she began to notice things that, you know, one wouldn't really expect, like trees of different species are supposed to fight each other for sunshine. Right? You've heard that.

Yeah, absolutely. They shade each other out.

Robert Krulwich:

They shade each other out. And they fiercely, you know, they, they push each other away so they can get to the sky. But she was noticing that in a little patch of forest that she was studying, if she had, say, a birch tree next to a Fir tree. And as she took out the birch,

Suzanne Simard:

The Douglas fir became diseased and, and died. There was some kind of benefit from the birch to the Fir. There was a healthier community when they were mixed, and I wanted to figure out why.

Robert Krulwich:

Well of course there could be a home, any number of reasons why, you know, one tree is affected by another, but she had a kind of maybe call it a Jigs-ian recollection.

Robert Krulwich:

Yes. Because she knew that scientists had proposed years before that maybe there's an underground economy that exists among trees that we can't see. And she wondered whether that was true.

Suzanne Simard:

And so I designed this experiment to figure that out. It was a simple little experiment.

Robert Krulwich:

Here's what she did. She went into the forest, got some trees,.

Suzanne Simard:

Douglas fir, birch and cedar. And then I would cover them in plastic bags. So I'd seal the plant the tree in a plastic bag. And then I would inject gas. So tagged with a, with an isotope, which is radioactive.

Robert Krulwich:

So these trees were basically covered with bags that were then filled with radioactive gas.

Suzanne Simard:

Robert Krulwich:

Which the trees,

Suzanne Simard:

Would just suck up through photosynthesis.

Robert Krulwich:

So now they have the radioactive particles inside their trunks in their branches.

Suzanne Simard:

We had a Geiger counter out there. As soon as we labeled them, we used the Geiger counter to -- and ran it up and down the trees, and we could tell that they were hot, they were boo boo boo boo boo, right?

Robert Krulwich:

And the idea was she wanted to know like once the radioactive particles were in the tree, what happens next? Would they stay in the tree or would they go down to the roots? And then what happens? And what she discovered is

Robert Krulwich:

that all these trees, all these trees that were of totally different species, were sharing their food underground. Like if you put a food into one tree over here, it would end up in another tree, maybe 30 feet away over there. And then a third tree over here. And then a fourth tree over there. And a fifth tree over there. Sixth, seventh, eighth, ninth, 10th, 11th, all in all turns out one tree was connected to 47 other trees all around it. It was like, it was like a huge network.

Suzanne Simard:

And we were able to map the network. And what we found was that the trees were the biggest and the oldest were the most highly connected. And so we, you know, we identified these as kind of like hubs in the network.

Robert Krulwich:

And when you look at the map that you see your circles sprouting lines and then connecting to other circles also sprouting lines and it begins to look a lot like an airline flight map, but even more dense.

Suzanne Simard:

It's just this incredible communications network that, you know, people had no idea about in the past, because we couldn't, didn't know how to look.

It's definitely crazy. I mean, you're out there in the forest and you see all these trees, and you think they're individuals just like animals, right?

Robert Krulwich:

But no, they're all linked to each other.

Robert Krulwich:

This is Jennifer Frazier. She's a science writer.

And I write a blog called the Artful Amoeba at Scientific American.

I like your title.

Robert Krulwich:

I spoke to her with our producer Ledif Nasser and she told us that this, this network has developed a kind of a nice punny sort of name.

The Wood Wide Web.

Robert Krulwich:

The Wood Wide Web.

Robert Krulwich:

You mean, like the World Wide Web? It's now the Wood Wide Web? It sounds a little like Elmer Fudd. The Wood Wide Web.

So this Wood Wide Web, is this just like the roots, like what she saw in the outhouse?

Robert Krulwich:

No, no, no, no, no, no. It's far more exciting than that and sophisticated and interesting and astonishing. It is. It involves a completely separate organism. I haven't mentioned yet. I mean this is going places.

What creature? Where are we going?

Robert Krulwich:

I'm not going to tell you. I'm going to just go there. I mean we went and looked for ourselves. I don't know where you were that day. Annie McEwen, Stephanie Tam, our intern, and he's our producer. We decided all to go to to check it out for ourselves, this thing I'm not telling you about, we went to the Bronx to the Botanical Gardens, because,

That's far you have to travel here in New York to get to actual greenery.

Robert Krulwich:

Actually, there's beautiful green sward New York has and when we went up there there was this tall man waiting for us. An expert.

Roy Halling:

Robert Krulwich:

His name is Roy Halling. And Roy, by the way, comes out with the strange, it's like a rake.

He's got a trowel.

Robert Krulwich:

But it has like an expandable,

Roy Halling:

It's a truffle rake.

Robert Krulwich:

Oh, it's an extend,

Robert Krulwich:

Oh listen to that.

Oh, that sounds dangerous.

Robert Krulwich:

So we're up there in this, in this old forest with this guy.

Roy Halling:

So there's an Oak tree right there. It should have some.

Robert Krulwich:

And he starts digging with his rake at the base of this tree. He shoves away the leaves, he shoves away the top soil.

Can the tree feel you ripping the roots out like that?

Roy Halling:

Robert Krulwich:

And so now we're down here. Pulled out a sapling root, of some sort?

Roy Halling:

It's just getting started, they're called feeder roots.

Robert Krulwich:

We're carefully examining the roots of this Oak tree on our knees with our noses in the ground. And we can't see anything. I mean I see the dirt.

Robert Krulwich:

You see anything white yet? You see anything,

Roy Halling:

It's like I said, it's early in the season, so.

Robert Krulwich:

He said something about that's the wrong season. I thought, okay, so this is just stupid. But then,

Roy Halling:

Finally. Do you have the lens?

Robert Krulwich:

He gives us a magnifying glass, you know one of those little jeweler's glasses? Handheld?

Roy Halling:

Have a look there.

Robert Krulwich:

And he hands it to Annie.

Roy Halling:

You see it there?

Roy Halling:

Robert Krulwich:

Let me, can I see it?

Yeah, go for it.

Robert Krulwich:

Oh my gosh, I do see them.

What do you see?

Robert Krulwich:

Little white threads attached to the roots.

Robert Krulwich:

Smaller than an eyelash. Maybe just a 10th the width of your eyelash, but white translucent and hairy sort of.

Robert Krulwich:

And while it took us a while to see it, apparently these little threads in the soil,

They're everywhere.

Robert Krulwich:

And when you measure them, like one study we saw, found up to seven miles of this little threading

Suzanne Simard:

In a pinch of dirt.

Robert Krulwich:

What is thing? Is it like, is it a plant? What is it?

Robert Krulwich:

What kind of creature is this thing?

Yes. What is it?

Robert Krulwich:

This is the fungus. Which by the way is definitely not a plant.

They're are some other kind of category, and for a long time they were thought of as plants, but now we know after having looked at their DNA of fungi are actually very closely related to animals. They're one of our closest relatives, actually.

Robert Krulwich:

Now back in the day,

This all has a history, of course.

Robert Krulwich:

When people first began thinking about these things, we're talking in the 1600s, they had no idea what they were or what they did, but ultimately they figured out that these things were very ancient because if you look at 400 million year old fossils of some of the very first plants,

You can see even in the roots of these earliest land plants,

Robert Krulwich:

You can see those threads.

This is a really ancient association.

Robert Krulwich:

And then later scientists finally looked at these things under much more powerful microscopes and realized the threads weren't threads really, they were actually,

Robert Krulwich:

These little tubes.

Tubes. And the tubes branch, and sometimes they reconnect.

Robert Krulwich:

So there seem to be under the ground, this fungal freeway system connecting one tree to the next, to the next to the next. People speculated about this, but no one had actually proved it in nature in the woods until Suzanne shows up.

Suzanne Simard:

And there was a lot of skepticism at the time. But over the next two decades, we did experiment after experiment after experiment that verified that story. And,

Wait a second, wait a second, what is this? Why is this network even? They're like, why would the trees need a freeway system underneath the ground to connect and why would the, why would the fungi want to make this network?

Suzanne Simard:

Why are they going to this trouble of creating this big network?

Suzanne Simard:

Well they do it because the tree has something, the fungus needs and the fungus has something that tree needs.

Robert Krulwich:

Let me just back up for a second so that you could, you can, to set the scene for me.

Robert Krulwich:

When you go into a forest, you see a tree, a tall tree. So what is the tree do?

What's its job?

Robert Krulwich:

What's its job? It's soaks in sunshine takes the CO2 out of the air, carbon dioxide, which has of course carbon, C, in it.

Robert Krulwich:

Yeah. And it keeps the C.

Suzanne Simard:

Carbon, which is science speak for food,

Robert Krulwich:

It turns that carbon into sugar, which it uses to make its trunk and its branches. Anything thick you see on a tree is just basically air made stuff.

Carbon and sugar are the same thing?

Robert Krulwich:

Yeah. You can think of the carbon is basically the sugar that builds the tree. However, if that's all they had was carbon.

Roy Halling:

It'd only be this tall.

Robert Krulwich:

Oh, that's Roy, again, he's holding his hand maybe a foot off the ground.

Robert Krulwich:

It would be a teeny tree?

Roy Halling:

It would be smaller.

Robert Krulwich:

So if all a tree could do is get carbon from the air, you'd have a tree the size of a tulip. A floppy tulip. Huh. A tree needs something else. And what a tree needs are minerals.

Minerals from the soil. Very similar to the sorts of vitamins and minerals that humans need.

Robert Krulwich:

What kind of minerals does a tree need?

Suzanne Simard:

Like nitrogen and phosphorous.

Suzanne Simard:

Potassium and calcium and,

Why? What do these do for the tree?

Robert Krulwich:

Like can a tree stand up straight without minerals or can,

Suzanne Simard:

Robert Krulwich:

Suzanne Simard:

No, so for example, lignin is important for making a tree stand up straight. And lignin is full of nitrogen, but also compounds like nitrogen is important in DNA, right? It's an integral part of DNA.

Robert Krulwich:

Oh, so this is, like, crucial. If I want to be a healthy tree and reach for the sky, then I need, I need rocks in me somehow. Liquid rocks.

Suzanne Simard:

You do. You need the nutrients that are in the soil.

Robert Krulwich:

And that's where the fungus comes in.

Suzanne Simard:

The fungus has this incredible network of tubes that it's able to send out through the soil, and draw up water and mineral nutrients that the tree needs.

Wait. I thought, I thought tree roots just sort of did, like, I thought, I always imagined tree roots were kind of like straws. Like, the tree was, like, already doing that stuff by itself, but it's the fungus that's doing that stuff?

Yes, in a lot of cases it is the fungus. Because tree roots and a lot of plant roots are not actually very good at doing what you think they're doing.

Robert Krulwich:

She says the tree can only suck up what it needs through these -- mostly through the teeny tips of its roots, and that's not enough bandwidth.

Wait. So, okay. So the fungus is giving the tree the minerals.

Robert Krulwich:

What is the tree given back to the fungus?

Robert Krulwich:

Remember I told you how trees makes sugar?

Robert Krulwich:

So that's what the tree gives the fungus. Sugar.

The fungi needs sugar to build their bodies, the same way that we use our food to build our bodies.

Suzanne Simard:

They can't photosynthesize. They can't take up CO2. And so they have this trading system with trees.

Robert Krulwich:

She says what will happen under the ground is that the fungal tubes will stretch up toward the tree roots, and then they'll tell the tree,

Suzanne Simard:

With their chemical language, I'm in the neighborhood. Can you, will you soften your roots so that I can invade your root system? And the tree gets the message, and it sends a message back and says, Yeah, I can do that.

Robert Krulwich:

And then those little tubes will wrap themselves into place.

Roy Halling:

Well, you can see the white stuff is the fungus.

Robert Krulwich:

And we saw this in the Bronx. The little threads just wrapping themselves around the tree roots.

Roy Halling:

The last kind of part of the root gets tangled just around the edge.

Robert Krulwich:

And it's in that little space between them that they make the exchange.

What exchange would that be, Robert?

Robert Krulwich:

That would be sugar, minerals, sugar, sugar, minerals, sugar, sugar, minerals, mineral sugar, minerals, sugar, minerals, and so on.

What? I forgot to ask you something important.

Robert Krulwich:

If the, if the tube system is giving the trees, the minerals, how is it getting it? The minerals?

Robert Krulwich:

How's it getting the minerals?

Is it just pulling it from the soil?

Robert Krulwich:

Well, that's a miracle. That's like that is I got to say doing this story. This is the part that knocked me silly.

We'll be right back.

I'm Jad Abumrad.

Robert Krulwich:

I'm Robert Krulwich.

This is radio lab and uh, so wait, what was the, what was the answer to my question about how, how does a fungus get the minerals?

Robert Krulwich:

Oh, it's, it's a three pronged answer. What a fungus does is it, it hunts it mines, it fishes, and it strangles.

What, how the hell,

Robert Krulwich:

I'm not making this up. In 1997 a couple of scientists wrote a paper which describes how fungi.

Have developed a system for mining.

Robert Krulwich:

Jennifer says that what the tubes do is they worm their way back and forth through the soil until they bump into some pebbles.

These little soil particles,

Robert Krulwich:

Packets of minerals, and then

They secrete acid and these acids come out and they start to dissolve the rock.

Robert Krulwich:

It's like they're drilling.

And the fungus actually builds a tunnel inside the rock and it can reach these little packets of minerals and mine them.

If you look at these particles under the microscope, you can see the little tunnels they curve. Sometimes they branch, they look just like mining tunnels.

Robert Krulwich:

This is very like if you had a little helmet with a light on it, like a human would.

Yeah, maybe not with a helmet, but yeah,

It's like Snow White and the Seven Tubes or something.

Robert Krulwich:

And that's just the beginning. Jennifer told Letif and I about another role that these fungi play,

And that's hunter.

Robert Krulwich:

What do you mean? Like the plant is hunting?

Robert Krulwich:

Oh, hunting for water. I mean the fungus fungus is,

No, no, no. The fungus is hunting.

The fungus hunter!

Robert Krulwich:

How do you meet? How do you mean?

So there's these little insects that lives in the soil, these just adorable little creatures called springtails.

Robert Krulwich:

They're sort of flea-sized and they spend lots of time munching leaves on the forest floor.

Suzanne Simard:

They're called springtails, because a lot of them have a little organ on the back that they actually can kind of like deploy and suddenly, boing!, they spring way up high in the air.

Robert Krulwich:

In the David Attenborough version. And if you want to look on YouTube, he actually takes a nail,

David Attenboro:

This pin will give you an idea.

Robert Krulwich:

And he pokes it at this little springtail, and the springtail goes boing! And you don't see it anywhere. It's gone.

David Attenboro:

Into the air.

Robert Krulwich:

Then of course because it's the BBC, they take a picture of it. It's doing like a triple double axle back flip or something into the sky.

David Attenboro:

It's the equivalent of a human being jumping over the Eiffel Tower.

Robert Krulwich:

One of the things they eat is fungus.

Robert Krulwich:

But then scientists did an experiment where they gave some springtails some fungus to eat. They sort of put them all together in a dish and then they walked away and then they came back,

And they found that most of the springtails were dead.

Robert Krulwich:

Instead of eating the fungus, it turns out the fungus ate them.

Suzanne Simard:

In the little springtail bodies that were a little tubes growing inside them.

Suzanne Simard:

And this is what makes it even more gruesome. They somehow have a dye, and don't ask me how they know this or how they figured it out, but they have a little stain that they can put on the springtails to tell if they're alive or dead. When they did this, they saw that a lot of the springtails that had the tubes inside them were still alive.

Oh, that's cruel.

Suzanne Simard:

Robert Krulwich:

The fungus were literally sucking the nitrogen out of the springtails, and it was too late to get away. No boink anymore.

Suzanne Simard:

And then they did experiments with the same fungus that I'm telling you about that was capturing the springtails and they hooked it up to a tree.

Robert Krulwich:

And then they did experiments with the same fungus that I'm telling you about that was capturing the springtails, and they hooked it up to a tree.

Suzanne Simard:

Well, 25% of it ended up in the trees.

Robert Krulwich:

So they figured out who paid for the murder.

Robert Krulwich:

The trees did.

Is there anyone whose job it is to draw little chalk outlines around the springtail?

Robert Krulwich:

Inspector Tail is his name. He's the only springtail with a trench coat and a fedora.

Robert Krulwich:

I have even, I can go better than even that. There's, they have found salmon in tree rings, like as in the fish.

Robert Krulwich:

In the tree. Well, in a way.

How in the hell?

Robert Krulwich:

Apparently, bears park themselves in places and grab fish out of the water, and then, you know, take a bite and then throw the carcass down on the ground. The fungi, you know, after it's rained and snowed and the carcass has seeped down into the soil a bit, the fungi then go and they drink the salmon carcass down and then send it off to the tree.

Robert Krulwich:

And the tree has,

That's fucking bananas.

Robert Krulwich:

Evidence of salmon consumption. I was like, floored.

Wow, that's insane.

Robert Krulwich:

Salmon rings in trees.

That's insane.

Robert Krulwich:

And look, and beyond that there are forests, there are trees that the scientists have found where up to 75 percent of the nitrogen in the tree turns out to be fish food.

From just bears throwing fish on the ground?

Robert Krulwich:

Yeah. So you, if you would take away the fish, the, the trees would be like blitzed, hobbled really.

And is it as dramatic in the opposite direction? Like the fungus seem to be giving the trees a lot of minerals. At, like, from the trees perspective, how much of their sugar are they giving to the fungus?

Robert Krulwich:

Oh. Well, I asked Suzanne about that. Like, two percent or 0.00000001 percent? Or,

Suzanne Simard:

No. Well, people have been measuring this in different forests and ecosystems around the world, and the estimate is anywhere from 20 to 80 percent will go into the ground.

Robert Krulwich:

Wait, wait, wait, what?

Suzanne Simard:

Yeah. 20 to 80%.

Robert Krulwich:

Of the tree's sugar goes down to the mushroom team?

Suzanne Simard:

Into the roots, and then into the microbial community, which includes the mushroom team, yeah.

Robert Krulwich:

The point here is that the scale of this is so vast, and we didn't know this until very, very recently. You have a forest, you have mushrooms. Now, it turns out that they're networked, and together they're capable of doing things, of behaviors, forestrial behaviors, that are deeply new. We're just learning about them now, and they're so interesting.

Robert Krulwich:

Just for example,

Suzanne Simard:

Let's say it's -- times are good. The tree has a lot of sugar. I don't really need it all right now. I'll put it down in my fungi. And then when times are hard, that fungi will give me my sugar back and I can start growing again.

Robert Krulwich:

What do mean, the fungi will give me my sugar back?

It's like a bank? It's like a savings account?

Suzanne Simard:

It is! It is like a bank!

Robert Krulwich:

She says, we now know the trees give each other loans.

Oh yeah. Back and forth. Seasonally. They can also send warning signals through the fungus.

Suzanne Simard:

Yeah. So we've done experiments, and other people in different labs around the world, they've been able to figure out that if a tree's injured,

Robert Krulwich:

It'll cry out in a kind of chemical way.

Suzanne Simard:

And those chemicals will then move through the network and warn neighboring trees or seedlings.

That's something bad is happening. I'm under attack.

Suzanne Simard:

There's an enemy in the midst.

Robert Krulwich:

So if a beetle were to invade the forest, the trees tell the next tree over, Here come the, like Paul Revere, sort of?

Suzanne Simard:

Yes. That seems to be what's what happens.

Robert Krulwich:

So you can -- you can see this is like a game of telephone. One tree goes Uh-oh. The next one goes, Uh-oh. And then they do stuff.

Suzanne Simard:

They start producing chemicals that taste really bad.

Robert Krulwich:

So the beetles don't want to eat them.

Suzanne Simard:

It'll go ick, I don't want that.

Robert Krulwich:

One of the spookiest examples of this Suzanne mentioned, is an experiment that she and her team did where they discovered that if a forest is warming up, which is happening all over the world, temperatures are rising, you have trees in this forest that are hurting. They don't do well in warm temperatures and their needles turn all sickly yellow. They will send out a Oh, no! This is not so good signal through the network. But also,

Suzanne Simard:

The other important thing we figured out is that, as those trees are injured and dying, they'll dump their carbon into their neighbors. So -- so carbon will move from that dying tree. So its resources, its legacy will move into the mycorrhizal network into neighboring trees.

Robert Krulwich:

Oh, so it says to the newer, the healthier trees, here's my food, take it, it's yours.

Suzanne Simard:

Or it could be like, okay, I'm not doing so well, so I'm going to hide this down here and my, mycelium.

Robert Krulwich:

Okay. I don't know if you're a bank or if you're an, so it's not necessarily saying give it to the new guy.

Suzanne Simard:

Well we don't know. I mean again, it's a tree. It doesn't think, but,

Robert Krulwich:

I know, I'm just trying to make sure I understand this. I realize that none of these conversations are actually spoken.

Give it to the new guy?

Robert Krulwich:

Give it to the new, but that's what she's saying.

Suzanne Simard:

Robert Krulwich:

Suzanne says she's not sure if the tree is running the show and saying like, you know, give it to the new guy or maybe it's the fungus under the ground is kind of like a broker and decides who gets what.

Suzanne Simard:

You know, I don't completely understand.

Robert Krulwich:

She says, one of the weirdest parts of this though is when sick trees give up their food, the food doesn't usually go to their kids or even to trees of the same species. What the team found is the food ends up very often with trees that are new in the forest and better at surviving global warming. It's as if the individual trees were somehow thinking ahead to the needs of the whole forest.

Suzanne Simard:

So we know that Douglas fir will take, a dying Douglas fir, will send carbon to neighboring Ponderosa pine. And so why is that? Like so, and I think that, you know, the whole forest, then, there's an intelligence there that's beyond just the species.

Robert Krulwich:

Wait a second. Wait a second. You just used a very interesting word.

Suzanne Simard:

I know Robert. I have, you know what? It's 10 o'clock out to go.

Robert Krulwich:

Oh, all right.

Suzanne Simard:

This is getting so interesting.

Robert Krulwich:

Unfortunately, right at that point, Suzanne basically ran off to another meeting, but,

Suzanne Simard:

Hello, Suzanne speaking.

Robert Krulwich:

Oh there you are, hi.

Suzanne Simard:

Robert Krulwich:

Robert Krulwich:

We did catch up with her a few weeks later.

Robert Krulwich:

When we last left off, I'm just saying, you just said intelligence. Now, isn't, doesn't, don't professors begin to start falling out of chairs when that word gets used regarding plants?

Suzanne Simard:

Yes. We don't normally ascribe intelligence to plants, and plants are not thought to have brains, but when we look at the below ground structure, it looks so much like a brain, physically, and then now that we're starting to understand how it works, we are going well. There's so many parallels.

I do find it magical. I think there is something like a nervous system in the forest, because it's the same sort of large network of nodes sending signals to one another. It's almost as if the forest is acting as an organism itself. You know, they talk about how honeybee colonies are sort of super organisms, because each individual bee is sort of acting like it's a cell in a larger body. Once you understand that the trees are all connected to each other, they're all signaling each other, sending food and resources to each other, it has the feel, the flavor, of something very similar.

Robert Krulwich:

Special thanks to Dr. Teresa Ryan of the University of British Columbia, Faculty of Forestry, to our intern Stephanie Tam, to Roy Halling and the Bronx Botanical Garden, and to Stephenson Swanson there.

And to Annie McEwen and Brenna Farrow who both produced this piece.

Robert Krulwich:

All right, Krulwich.

Robert Krulwich:

Okay. It's time, time for us to go and lie down on the soft forest floor.

Yeah, and hopefully not be liquefied by the fungus beneath us.

Robert Krulwich:

Nice final thought. Bye everybody. Bye. I'm Robert Krulwich.

I'm Jad Abumrad.

Robert Krulwich:

For Radio Lab.

Thanks for listening.

Start of message.

Roy Halling:

This is Roy Halling, researcher specializing in fungi at the New York Botanical Garden.

This is Jennifer Frazer, and I'm a freelance science writer and blogger of The Artful Amoeba at Scientific American.

Roy Halling:

Radio Lab is produced by Jad Abumrad.

By Jad Abumrad.

Roy Halling:

Dylan Keefe is our Director of Sound Design.

Soren Wheeler is Senior Editor.

Roy Halling:

Jamie York is our Senior Producer.

Our staff includes Simon Adler, Brenna Farrow, David Gebel.

Roy Halling:

Matt Kielty, Robert Krulwich, Annie McEwen, Andy Mills, Latif Nasser, Malissa O'Donnell.

Kelsey Pagett.

Roy Halling:

Arianne Wack.

And Molly Webster.

Roy Halling:

With help from Alexandra Leigh Young, Jackson Roach, and Charu Sinha.

Our fact-checkers are Eva Dasher and Michelle Harris. And remember, if you're a springtail, don't talk to strange mushrooms. Actually that's good advice for anyone.

Roy Halling:

Thank you. Bye.

End of message.
New York Public Radio transcripts are created on a rush deadline, often by contractors. This text may not be in its final form and may be updated or revised in the future. Accuracy and availability may vary. The authoritative record of New York Public Radio's programming is the audio record.

# data[].attributes.attachment_link.title
From Tree to Shining Tree | Radiolab | WNYC Studios

# data[].attributes.attachment_link.description
I'm Jad Abumrad. Robert Krulwich: I'm Robert Krulwich. This is radio lab. Very good to actually be back here talking to you. Robert Krulwich: Yes, it's been a while. Robert Krulwich: Where have you told those people who might've missed what you been doing, what you've been doing, so they will not miss it.

# data[].attributes.attachment_caption
Hello! I am an artist who loves to cook. I explore gluten-free, vegan, vegetarian, healthy and delicious recipes. 

# data[].attributes.body
Ida grew up near a forest, she makes her own tempeh! She is an artist working in paint, ceramics, fabric etc.

# data[].attributes.attachment_link.title
Vitmossa lagrar kol i marken och är antiseptisk

# data[].attributes.attachment_link.description
Facebook Twitter Nu i adventstider förväxlas ofta vitmossa med fönsterlav, eller vit renlav, som den också kallas. Men fönsterlav och vitmossa är inte släkt med varandra, liknar inte varandra och...

# data[].attributes.attachment_link.readable_text
Need some cucumber inspiration? Try Japanese Cucumber Salad (Sunomono) 4 ways! Marinated in vinegar, sugar, salt, and soy sauce, this sweet & sour cucumber salad makes a perfect side dish. It's light, healthy, and incredibly refreshing!
When cucumbers are at their peak in gardens and markets, we often find a few lingering around at the kitchen counter. If you are in need of some cucumber inspiration today, I hope you try this refreshing Japanese Cucumber Salad called Sunomono (酢の物). This is one of the most popular appetizers at the dinner tables in Japan, and it's simple and very easy to prepare in a short time.

What is Sunomono?

Sunomono refers to vinegar-based dishes, and they are commonly served as a side dish to the main meal. "Su (酢 )" means vinegar in Japanese. These light refreshing vinegar salads are a great start to any meal as the sourness from the vinegar helps whet your appetite.

When we mention "Sunomono (酢の物)", it typically refers to Japanese cucumber salad. During the heat of summer and our bodies naturally gravitate towards 'cooling' food, this cucumber salad makes a wonderful seasonal side dish especially for grilled fish or meat. Besides the fact that it's so easy to whip up, the salad is tangy, crunchy and its health benefits are good enough reasons to enjoy on a weekly basis.

Watch How to Make Japanese Cucumber Salad (Sunomono)
Need some cucumber inspiration? Try Sunomono or Japanese Cucumber Salad 4 ways! Marinated in vinegar, sugar, salt and soy sauce, this sweet & sour cucumber salad makes a perfect side dish.
Variations for Japanese Cucumber Salad (Sunomono)

We have a large variety of appetizers using vinegar and cucumber. Here are some examples:

Today I'm making 4 variations with this recipe.

Classic (cucumber and wakame seaweed)

Cucumber salad with crab (I am allergic to crab, so I use imitation crab meat)

Cucumber salad with boiled octopus (you can get "octopus sashimi" in the Japanese grocery store)

Cucumber salad with boiled salted baby anchovies

3 Tips to Make Delicious Japanese Cucumber Salad

1. Pick the right kind of cucumber

There are a lot of different kinds of cucumbers out there, but I like using Japanese cucumbers for their crunchiness and seedless texture. If you couldn't find Japanese cucumber, you can use English or Persian cucumbers, but I don't recommend regular (American) cucumbers as they have big seeds, higher moisture content, and thick skin.

2. Salt the cucumber

For this salad recipe, s alting the cucumber is an important step. It helps to remove excess liquid from the cucumber, which in turn yields a great crunch for the salad.

3. Add layers to cucumber salad

I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients. To top it off, you can garnish with toasted sesame seeds to give the salad extra fragrance and crunch. Of course, you're always welcome to toss in other ingredients to the classic sunomono recipe, for additional color, nutrients, and textures.

Dressed in nothing more but a simple combination of rice vinegar, sugar, salt, and soy sauce, the flavor of Sunomono is the perfect balance of sweet and sour.

Itadakimasu!

Hope you enjoy making all four variations! If you want to check out other Japanese side dish recipes, read 15 Easy Japanese Side Dish Recipes.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, .

Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.

Editor's Note: This post was originally published on February 23, 2012. The post has been updated in July, 2018 with a video and newly updated images.

# data[].attributes.attachment_link.description
Need some cucumber inspiration? Try Japanese Cucumber Salad (Sunomono) 4 ways! Marinated in vinegar, sugar, salt, and soy sauce, this sweet & sour cucumber salad makes a perfect side dish. It's light, healthy, and incredibly refreshing! When cucumbers are at their peak in gardens and markets, we often find a few lingering around at the kitchen counter.

# data[].attributes.attachment_link.readable_text
[エリンギの魚風にぎり寿司]

Vegan sushi never looked so real!! My King Oyster Mushroom "Fish" Nigiri Sushi is one of my favorite sushi I ever made. The smell and the taste of nutty toasted sesame oil is irresistible with other savory components such as onion, scallions, soy sauce, Hawaiian salt, wasabi and a hint of citrus taste from lime. Not to mention the texture of the "fish" is very enjoyable and satisfying!

King Oyster Mushroom for Sushi

If you've had king oyster mushrooms before, you know how tasty they are and they have a perfectly pleasant chewy texture. When it comes to food, it's not all about the taste but also the texture that we crave and enjoy!

You may have tried making vegan "scallops" which have the look & the texture of real scallops. Do they taste like it? Not really. But it's probably as close as it can be for a vegan option.

Just like my tomato , I always think that making vegan sushi is a work of art using your creativity & imagination. You could turn anything into a vegan version of whatever you wish. Sometimes, you can mock the look of the real thing and the other times just for the taste. If lucky, you may get both the look and the taste using just veggies!

Now, I wanted to introduce a different way of incorporating king oyster mushrooms as a sushi topping. I used them to mock "fish" which I want to clarify that it doesn't have the same texture. It's rather for the look of it!

As a side note, the word "topping" for sushi may not even be a proper description, at least that's how I feel. It has a connotation of something additional to put afterwards for the sake of making it tastier or look more appealing. After all, the "topping" is the main part of sushi! I wish I could find a better word in English but for now, let's call it topping or rather sushi-neta [寿司ねた] in Japanese.

Getting back to the main topic, I did not want to make vegan "scallop" style that you may have seen so many times! So I did something different on the fly than how it is done in the way for making "scallops." --there you have it! The "fish" style is born!

"Fish" Style Nigiri

What did I do differently?

1. Sliced them in diagonal, thin but not paper thin.

2. Make slits on both sides.

That's it! At this point, it doesn't look like anything special.

But once you cook, it will have the appearance of the flame seared look like aburi-style!

Again, it doesn't taste like fish nor the texture isn't flaky either. What we want to achieve here is just for the look. LOL. But the taste is actually amazing especially with a few additional toppings to go on the "fish"!

I'm sure you can't wait to try it so let's get cooking!

The Ingredients

Here is the list of ingredients to make this awesome mock nigiri!

King Oyster Mushrooms

Soy Sauce (or tamari)

Toasted Sesame Oil

Wasabi

Yellow Onion (your choice of any kind. I used yellow onion)

Scallion

Lime

Coarse Hawaiian Salt (or any other coarse salt)

More Soy Sauce (optional)

In the next section, I can guide you through some of the ingredients above to help you with the process.

The Tips and Recipe Notes

Here is the breakdown on some key components and steps!

Sumeshi (Vinegared Sushi Rice)

You will not be able to make good sushi without having good sushi rice! Please see the post for the recipe! It is definitely worth checking it out if you never made an authentic sushi rice. Or if you already know how to make good sushi rice, go with your own recipe.

Please note that the default servings of King Oyster Mushroom "Fish" Nigiri Sushi yields about 16 small nigiri sushi. That means, you approximately need a half of the amount of sushi rice that is in the Sumeshi recipe. You can use the other half for other toppings of your own! Something like sliced avocado will be a nice contrast in color and super easy to manage to use it up all 😉

I know it can be a lot of rice if you are making it for only one person but the recipe is what I consider "an easy-to-make amount." That said, it can be possible to make smaller than what the recipe calls for as a default. You may adjust the amount accordingly.

King Oyster Mushrooms

As mentioned briefly above, you need to do a few tricks to make it look like "fish."

1. Sliced them in diagonal, thin but not paper thin.

2. Make slits on both sides.

I added seasoning (soy sauce and toasted sesame oil) after cooking. The reason is I don' t want to burn the mushroom with soy sauce. Also, the nuttiness of toasted sesame oil is more aromatic when uncooked. Make sure to season while the cooked mushrooms are still warm! Don't over do with soy sauce because there will be an additional salty component, Hawaiian salt, goes on top of the sushi right before serving.

If you are looking for authentic Japanese Organic Soy Sauce (or Organic Tamari), I highly recommend checking out Gold Mine Natural Foods . I get my go-to soy sauce from them.

Toppings & Condiments

-Wasabi

Authentic nigiri sushi has wasabi between the sushi rice and the sushi-neta on top. I'm not a sushi master so my intention isn't to make it professionally authentic. But I like the fact that when you bite it, I can taste the wasabi as one of the many components--does that make sense?

-Onion & Scallion

Why do you need both? I think they give a different types of onion flavor & aroma. Raw onion is sharp but slightly sweet while scallions are mild. I also like the look of these two togheter.

-Lime Slice

In my opinion, this is the key ingredient to determined the overall flavor of this nigiri! Make sure to leave the peel on! The tiny thinly sliced lime adds the acidity with a hint sweetness, the aroma and a pleasantly bitter taste on each bite. It makes a HUGE difference when you eat it with or without. I don't recommend skipping it!

-Salt

I kinda aimed for poke like taste for this sushi. That's why I used coarse Hawaiian Salt (Alaea red salt) which gives a pretty red color, too. However, you can substitute with any coarse sea salt. All you need is a teeny-tiny pinch-remember, it's already seasoned with soy sauce.

More Soy Sauce?

As a condiment, I really don't think it's necessary. After assembling all the components together, it has enough saltiness and such complex flavor that you shouldn't need anything else!

Feeling Inspired?

Make sure to check out Sumeshi to completer this nigiri recipe!

Other sushi to pair with this nigiri.

King Oyster Mushroom "Fish" Nigiri Sushi

Author: Plant-Based Matters

# data[].attributes.attachment_link.title
King Oyster Mushroom "Fish" Nigiri Sushi

# data[].attributes.attachment_link.description
エリンギの魚風にぎり寿司] Vegan sushi never looked so real!! My King Oyster Mushroom "Fish" Nigiri Sushi is one of my favorite sushi I ever made. The smell and the taste of nutty toasted sesame oil is irresistible with other savory components such as onion, scallions, soy sauce, Hawaiian salt, wasabi and a hint of citrus taste from lime.

# data[].attributes.body
https://www.instagram.com/p/Ca98zM0DyQR/?utm_medium=copy_link

# data[].attributes.attachment_link.embed_code
View this post on Instagram

A post shared by Karina Brozinic (@karinabrozinic)

# data[].attributes.body
https://www.svd.se/a/1BRkjJ/svensk-svamp-lyfter-i-pandemin

# data[].attributes.attachment_link.description
Snickaren från Stockholm lade hammaren på hyllan och satsade på svampodling i Skåne. Det blev inte ett jobb, det blev en livsstil. Fortfarande dominerar den billiga importsvampen stort, men svensk svamp har haft ett uppsving i butikerna under pandemin.

# data[].attributes.body
Torna Hällestad
Saxtorp
Ecofungi Syd

# data[].attributes.body
https://svamphuset.com/

# data[].attributes.attachment_link.readable_text
Välkommen till Svamphuset!
Här hittar du skandinaviens största sortiment av mycel och svampodlingsprodukter.
Vi erbjuder ett brett utbud av de odlingstekniker och material du behöver för svampodling i hem och trädgård. Vill du ha ett läckert odlingskit för att enkelt odla din svamp inomhus väljer du Svamphuset. För dig som vill odla svamp på stock finns mycelpluggar och snabbväxande mycel. Det snabbväxande mycelet kan även användas till att ympa egna substrat av halm eller sågspån. För den avancerade finns självklart flytande mycel och allt som krävs för att odla med flytande kulturer. Substrat, redskap och annan utrustning hittar du under tillbehör och i sektionen avancerade svampodlingar har vi samlat ett antal riktigt häftiga svamparter.
Mycket nöje!
Ny snabb teknik för svampodling i stock!

Borra, ympa med Svamphusets snabbväxande mycel och täta med miljövänligt vax.

Odla svamp hemma?

Det är lätt med Svamphuset! Blanda mycel, halmpellets och vatten i Svamphusets odlingspåse. Efter ett par veckor är det dags att öppna fönster och dörrar så svampen kan växa ut.

Vill du plantera ut ditt Svamphus? Titta på vår video.

# data[].attributes.attachment_link.description
Välkommen till Svamphuset! Här hittar du skandinaviens största sortiment av mycel och svampodlingsprodukter. Vi erbjuder ett brett utbud av de odlingstekniker och material du behöver för svampodling i hem och trädgård. Vill du ha ett läckert odlingskit för att enkelt odla din svamp inomhus väljer du Svamphuset.

# data[].attributes.body
http://www.svampodlarna.org/literatureutbildning.php

# data[].attributes.attachment_link.description
Champinjonodling Tidigare har vi haft kurser men det har varit svårt att samla tillräckligt många intresserade på ett ställe samtidigt. Är du intresserad av att börja odla kontakta Anders Tullander eller någon av de 20 odlare som finns i Sverige. (se "Hitta odlare") Tänk på att varje odlare säljer sin svamp direkt till butik.

# data[].attributes.body
https://ecofungi.se/

# data[].attributes.body
https://www.instagram.com/p/CbxS9RJue_Q/?igshid=YmMyMTA2M2Y=

# data[].attributes.attachment_link.embed_code
View this post on Instagram

A post shared by Must Love Herbs (@mustloveherbs)