I arrived early to set up my equipment and in the process discovered some edibles on the grounds… some large puffball mushrooms and some garlic mustard plants. I was able to put these on display for the students to see later. I usually use a trash can lid inverted and placed on three rocks in which I build a campfire for the day. I can use this for multiple activities such as how to build a fire lay, how to suspend a can-turned-pot with which to boil water, and it adds a great atmosphere of campfire smoke aroma that spreads throughout the grounds.

There is a bamboo grove at the edge of the grounds which in the past has provided me with materials to make a bamboo pot that I had boiled bamboo shoots to eat in an earlier season. I was able to show the pot to the class and described how it was made and how water can be boiled in a wooden vessel in order to cook food.

I had various items spread out on a table to stimulate questions and give some hands-on learning opportunities. It was a pleasure to see inquisitive minds in action and with the help of the teachers we had an orderly and productive time. This was truly a brief but meaningful opportunity to impart knowledge of heritage and survival skills that may capture the thoughts of these students and may be a springboard to their pursuits of these important skills.

I always enjoy sharing my passion with others and having the fathers accompany these young boys was a throw-back to home-schooling my own sons. The boys ranged from approximately 12-8 years old and holding a class for two and a half hours went quite well with participation by all. The class was joined by some TIP staff and one of their fathers so it spanned several generations.

After discussing the priorities of survival I began to construct a campfire showing the progression of tinder-to-kindling-to-fuel. As I batoned some wood to create kindling the boys were able to practice using ferro rods to light cattail fluff. After some coals were established I used two cans of different sizes to clam-shell over a yam and let it bake. Then I passed around some edible flora that I had collected earlier in the morning for hands-on inspection and tasting.

We spent some time learning different ways to create fire by using solar, electrical, and percussion methods. Everyone had a chance to try flint and steel firecraft and I demonstrated how to make “Quickie Charcloth” with which to catch a spark. We had numerous victories of making fire!

As the class was held in the late afternoon I was able to stay for dinner at the famous “Nacho Mama” cafe which is the TIP dining area. The meals there are always great and varied. It was a great time with wonderful folks and made my father’s day weekend that much more special.

Aside from brushing elbows with the famous, I was able to meet many new festival visitors and demonstrated various ways to make fire using friction, percussion, and solar methods. For lunch I prepared fish for baking by covering it with mustard green leaves then covering that bundle with clay and placing it on coals. It normally takes about 45 minutes to bake with abundant coals but with the modest amount that I had generated the time had to be extended a bit. The results were great. I handed out chop-sticks to the adventurous folk who eagerly waited to pull off a piece of tender fish.

One of the fun aspects of this event is that I get to erect my Cheyenne style teepee and my 5 foot long fish “pillow” on a tripod. Both of these displays draw lots of interest for “photo ops”. I try to let the photographers get in their family photos too and occasionally become the photographer for them. Of course it is an honor to be a subject of their photos and I would like to thank all of the folks who share them with me as I get so involved that I forget to take me own photos of the event.

The Brushy Mountain Apple Festival is held the first Saturday each October. Perhaps I’ll see you next year?!?