Generalism and Self-Sufficiency Through Old World Skills
Meet the Froe!
In recent years, there has been a resurgence in the pursuit of self-sufficiency. Many enthusiasts are turning to skills and crafts that were once commonplace in society but have since been largely replaced by modern technology. One such craft is woodworking. From creating functional items around the home to crafting tools for bushcraft and survival, woodworking offers a range of practical benefits. Many self-sufficiency advocates find joy and satisfaction in crafting their own tools, furniture, and accessories using traditional woodworking tools. While modern power tools can expedite the woodworking process, there is an undeniable charm in using hand tools that have stood the test of time. Tools such as the froe are not just tools but pieces of history that connect the woodworker to ancient craftspeople.
The froe is an ancient and unique woodworking tool that has played a critical role in the history of woodcraft. Dating back at least five thousand years, the froe’s origins can be traced to ancient Egypt, where it was called a “fres.” Over time, it evolved from a stone wedge with a handle to a hardwood wedge with embedded steel rondels and a long wooden handle, eventually becoming known throughout Europe as the froe1.
During the Middle Ages, the froe underwent further evolution in its shape, leading to the design we see today. In the Italian Renaissance period, blacksmiths and woodworkers took the froe’s design to new levels of sophistication. The world-renowned Italian sculptor Michelangelo is believed to have used the froe for some of his most famous works, including David and his Pietà sculptures. Prominent French furniture makers, such as Andre Charles Boulle, based many of their designs on intricate patterns made with a froe.
In North America during Colonial Times and up until recently, the froe’s simple yet effective design remained largely unchanged. It was widely used on American plantations for splitting logs for firewood, and gained the nickname “Middleboard Tool” due to its use in making boards out of logs by splitting them down their middle in one swift blow.
Today, the froe continues to be an essential tool in woodworking, used for splitting wood and shaping wooden boards and logs. Despite the emergence of more sophisticated tools for similar tasks, such as band saws, circular saws, and chop saws, the froe remains unparalleled when it comes to accuracy and reliability when working with wood.
The froe consists of a durable steel blade attached to a wooden handle. It is one of the only tools capable of making split wood planks, which are necessary for some carpentry projects. The froe does not get blunt as quickly as other tools and can be used over long periods of time and across many projects, making it one of the most important tools needed for many traditional carpentry projects.
There are several types of froes, each with specific uses. The most common type is the Standard Froe, which has a flat blade with parallel edges and is used for splitting small pieces of lumber and splitting boards along their grain. The Varved Froe has two distinct slots in its blade that aid in cutting thin pieces of lumber across the grain. The Multi-Froe has multiple blades set at various angles to cut accurately along any grain pattern or curved surfaces. The Drawknife Froe is designed for shaping small pieces of wood, making it great for curves, joints, and other intricate detail work. The Lying-Froe features a long blade that assists in raising wheel spokes or taking down the knots found when resizing posts and beams.
Using the froe involves skilfully striking it with a heavy hammer at an angle. This process can be daunting or even dangerous when trying to create split wood planks correctly. However, with practice and caution, it can become an efficient and reliable process.
The Froe Woodworking Tool has many uses in hobby activities and business. For hobbyists, it can be used to craft birdhouses or wooden signs, cut decorative pieces from thin strips of wood, or make wooden boxes and other crafts with precision lines or shapes. In business, it can be used for knocking down lumps on furniture pieces instead of sanding them away by hand, constructing roof trusses in timber framing applications, and log cabin construction. The froe is also essential for firewood splitting, as its design enables the user to apply greater force than what could be achieved with an axe alone. This means that logs can be chopped up quickly with less effort than normal.
Although the froe is a traditional tool, it still holds its own in modern woodworking. Its unique capacity to split wood along its grain makes it a valuable tool for many woodworking projects. The froe is particularly useful in tasks requiring precision and attention to detail, such as making paneling and shingling details in many woodworking projects.
The froe’s durability, versatility, and historical significance make it a fascinating tool. Its enduring presence in woodworking, despite the advent of modern machinery, speaks to its effectiveness and the special role it plays in the craft. Whether you’re a hobbyist working on a small project or a professional working in a commercial setting, the froe is a tool that can greatly contribute to the quality and authenticity of your woodworking projects.
DIY Cheese Making: How Our Ancestors Did It
Cheese, one of the oldest and most beloved foods worldwide, has a rich and diverse history dating back thousands of years. The art of cheese making, which began as a preservation technique in the warm climates of the Middle East, has evolved over time, influenced by geography, culture, and technology. Today, we explore the roots of this culinary marvel, delve into the reasons for its regional differences, and guide you through making your own cheese at home.
A Slice of History
Cheese making has its roots in the cradle of civilization. It’s believed that as early as 8000 BCE, the ancient Sumerians began turning their surplus milk into cheese to ensure it didn’t spoil in the hot climate. They quickly discovered that not only could this extend the milk’s shelf life, but it also produced a versatile and delicious product.
As cheese-making spread from the Fertile Crescent, it found its way to Europe, where it was embraced by cultures such as the Greeks and Romans. The Greeks revered cheese so much that it was often included in their mythology. According to one legend, the Greek god Aristaios taught mankind the art of cheese-making.
The Romans, known for their love of luxury and decadence, took cheese-making to a whole new level. They built special kitchens, called caseale, solely for the production of cheese. They experimented with aging and flavoring, inventing many varieties that are still popular today, like a form of Pecorino.
Cheesemaking also made its way eastward. In India, paneer has been a staple for thousands of years. Unlike many other types of cheese, paneer doesn’t melt, making it an ideal ingredient for cooked dishes. Meanwhile, in Mongolia and other parts of Central Asia, nomadic tribes made a type of hard, dry cheese that could be easily carried on long journeys across the steppe.
Fast forward to the Middle Ages in Europe, cheese became a staple in the diets of monks who lived in monasteries. The practice of aging cheese, known as affinage, was largely developed during this time, resulting in the creation of cheeses like Gouda, Cheddar, and Roquefort.
Over in the New World, the art of cheese-making arrived with the European colonists. They brought their cheese recipes with them, which they adapted to the new climates, feeds, and cattle breeds. This led to the creation of entirely new types of cheese, like Monterey Jack in the United States.
From its humble beginnings as a method to preserve milk, cheese-making has grown into a culinary art form adored around the world. Each region’s unique history, geography, and culture have played a part in shaping this age-old practice, resulting in the myriad of delicious varieties we have today. It’s a testament to our ancestors’ ingenuity and their love of good food.
Next, let’s delve into how you can keep this tradition alive and make your own cheese at home. It’s easier than you might think, and nothing beats the taste of homemade cheese!
Regional Styles Explained
Ever wondered why French cheese is so different from Swiss, or why Cheddar doesn’t resemble Mozzarella? This is due to a variety of factors:
- Climate: The local climate influenced how long cheese could be aged. Cooler regions could produce hard, aged cheeses, while warmer areas were more suited to fresh cheeses.
- Animal Breed and Diet: The type of animal and what it ate significantly affected the cheese’s taste, texture, and color. For example, Manchego, a sheep’s cheese from Spain, has a distinctive flavor due to the diet of the sheep in its region.
- Local Microflora: Specific strains of bacteria and molds present in the environment also played a role in shaping the characteristics of the cheese.
Cheese, a humble food with a history as rich and diverse as its flavors, comes in a multitude of varieties that would take a lifetime to fully explore. From the creamy, mild softness of Brie to the sharp bite of aged Cheddar; the stretchy goodness of Mozzarella to the distinctive blue veins of Roquefort; the smoky Gouda to the non-melting marvel that is Queso Blanco – each variety has its unique characteristics and charm. These varieties are a testament to the ingenuity of our ancestors, each reflecting the culture, geography, and history of the regions they originated from. Whether served on a platter, melted in a dish, or savored on its own, each type of cheese offers a unique journey of taste and texture, enticing cheese lovers to explore and appreciate this extraordinary food in all its glory.
1. Cheddar (England): Originating from the village of Cheddar in Somerset, England, traditional Cheddar is made by a process known as “cheddaring” where the curds are cut, heated, and then carefully stacked and turned. This technique expels more whey, giving Cheddar its distinctive dense texture and sharp flavor. Fun fact: the term “sharp” in relation to Cheddar refers to the aging process. The longer it ages, the sharper the flavor!
2. Brie (France): Brie, known as the “Queen of Cheeses,” is a soft cheese named after the French region Brie, where it was originally created. It’s made with cow’s milk and has a soft, creamy texture and a mild flavor. The unique, edible rind is a result of being sprayed with a mold, Penicillium candidum, which helps age the cheese from the outside in.
3. Gouda (Netherlands): Gouda is a Dutch cheese named after the city of Gouda in the Netherlands. This semi-hard cheese is known for its rich, unique flavor and smooth texture. The cheese is often covered in a traditionally red or yellow wax rind to prevent it from drying out. Did you know that Gouda accounts for over half of the world’s cheese consumption?
4. Roquefort (France): A favorite of Emperor Charlemagne, Roquefort is a sheep milk cheese from the south of France. It’s known for its tangy, crumbly texture and distinct blue veins. These veins are the result of the cheese being aged in caves where the Penicillium roqueforti mold naturally grows. These caves provide the perfect conditions: cool, damp, and breezy.
5. Mozzarella (Italy): Mozzarella is a traditionally southern Italian cheese made from the milk of water buffaloes (Buffalo Mozzarella). The term “mozzarella” comes from the Italian verb “mozzare” which means “to cut,” referring to the process where the curds are cut and then stretched while hot until they reach the desired consistency. This unique process gives Mozzarella its characteristic stretchiness.
6. Queso Blanco (Latin America): Queso Blanco, or “white cheese,” is a staple in many Latin American cuisines. This soft, creamy cheese is often made with a simple acid like lemon juice or vinegar. One interesting aspect of Queso Blanco is that it doesn’t melt when heated, making it perfect for grilling or frying.
Each of these cheeses, with their unique flavors and textures, offers a taste of the regions they come from. By exploring these varieties, you’re not only enjoying a delicious snack but also getting a glimpse into different cultures and their rich histories.
DIY Cheese Making: A Homage to Tradition
Making cheese at home is a way to connect with this rich history and understand and appreciate the transformation of a few simple ingredients into myriad flavors and textures. Plus, it’s a delightful way to impress your family and friends!
Homemade Farmer’s Cheese: Your First Step
Farmer’s cheese is an excellent choice for first-time cheese makers. It’s a fresh, unaged cheese that’s simple to make and requires minimal equipment.
Ingredients:
- 1 gallon of milk (avoid ultra-pasteurized)
- 1/4 cup of white vinegar or lemon juice
- 1 to 2 teaspoons of salt
Instructions:
- Heat the milk in a large pot over medium heat until it reaches 185°F (85°C). Stir occasionally to prevent scorching.
- Remove the pot from the heat and slowly add the vinegar or lemon juice while stirring gently. The milk will begin to curdle almost immediately.
- Let the mixture sit undisturbed for about 10 minutes to allow the curds to form.
- Strain the curds by pouring the mixture into a colander lined with cheesecloth.
- Sprinkle the curds with salt and stir gently.
- Gather the corners of the cheesecloth, tie them together to form a pouch, and hang it over a bowl or the sink to drain for a few hours.
- Once the cheese has reached your desired consistency, it’s ready to enjoy! You can use it immediately or refrigerate it for up to a week.
This simple cheese can be used in a variety of dishes or enjoyed on its own. As you gain experience and confidence, you can begin to experiment with other types of cheeses.
Cheese making is an art as old as civilization itself. By making your own cheese, you’re creating a delicious product and participating in a rich, global tradition that connects us to our ancestors. So, why not give it a try? You might just find that your homemade cheese is the best you’ve ever tasted!
Life, Business, and Spoon Carving
Forgotten Skillz projects are only partially about the final outcomes. They are far more about the journey of discovery of skill, self, and community.
This is not a spoon carving tutorial, simply one man sharing his journey and thoughts as he turns a piece of windfall cherry into something to nourish the mind and body.
When it comes to making spoons, I’ve only made a few, and I really have zero idea what I’m doing. I watched a couple of YouTube videos, and got the help of spoon makers on Instagram — by the way, if you haven’t followed us on Instagram we’re at @Forgotten_Skillz.
This video is just my day of spoon carving, along with some of the lessons I learned along the way.
Do you have tips on how to carve a better spoon? Drop them in the comments on YouTube! Sharing between friends is one of the founding ideals of Forgotten Skillz – Long Island.
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January 17th – National Hot Buttered Rum Day
January 17th is National Hot Buttered Rum Day!
Ingredients:
- 2/3 cup packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup spiced rum (we like Kraken dark spiced rum for this)
- 2 cups boiling water
Directions:
Using a wooden spoon (preferably one you carved yourself), beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth.
Transfer the mixture to a 4-cup (or larger) measuring cup.
Add the rum and then 2 cups of boiling water.
Stir until the butter mixture dissolves.
Divide the buttered rum among 4 mugs (or one, we won’t judge).
Of course, please partake responsibly, and no driving (that includes automobiles, reindeer, stagecoaches, and anything else faster than a lounge chair).
Some of Our Favorite Quotes About Being in the Wild
“My father considered a walk among the mountains as the equivalent of churchgoing.” – Aldous Huxley
“A white man makes a large fire and sits far away, an Indian makes a small fire and sits close.”
“Being lost is a state of mind, not a state of place.”
“I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority. ” – E. B. White
“The more you know the less you carry” – Mors Kochanski
“I once asked my grandfather if he’d ever been lost in the woods. He gave me a perplexed look and said, The woods are my home. How can I be lost when I’m at home?”
“To poke a wood fire is more solid enjoyment than almost anything else in the world.” – Charles Dudley Warner
“Sunshine is delicious, rain is refreshing, wind braces us up, snow is exhilarating; there is really no such thing as bad weather, only different kinds of good weather.” – John Ruskin
“The best knife is the one you have with you when you need it.”
“Everything is edible, even the things that are not… Those kill you… Learn the difference…”
“I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, to discover that I had not lived. I did not wish to live what was not life, living is so dear; nor did I wish to practice resignation, unless it was quite necessary. I wanted to live deep and suck out all the marrow of life, to live so sturdily and Spartan-like as to put to rout all that was not life, to cut a broad swath and shave close, to drive life into a corner, and reduce it to its lowest terms, and, if it proved to be mean, why then to get the whole and genuine meanness of it, and publish its meanness to the world; or if it were sublime, to know it by experience, and to be able to give a true account of it” – Henry David Thoreau – (1817 – 1862) – Walden or Life in the Woods
“Take only memories, leave only footprints.” – Ray Mears
“A blunt blade is more dangerous than a sharp one” – Ray Mears
“Do not mess with the forces of Nature, for thou art small and biodegradable!”
“If you leave the Christian Bible outside, eventually the wind and the rain will destroy it. My bible IS the wind and the rain.” – attributed to an unnamed Native American woman.
Advice on knife use; “The pink things are fingers”
“Always hike in bear country with someone you can outrun”
“Fire-wood makes you warm three times; first collecting it, secondly shifting it and third when you burn it.” – Ray Mears
“Two roads diverged in a wood, and I took the one less traveled by, And that has made all the difference” – Robert Frost’s The Road Not Taken
“When the first Europeans landed in the Americas, they described it as one vast untouched wilderness. This was about the highest compliment they could pay to the Native people who had lived there for thousands of years.” – Bill Mason – at the start of Waterwalker
“Only after the last tree has been cut down,
Only after the last river has been poisoned,
Only after the last fish has been caught,
Only then will you realize that you cannot
EAT MONEY!”
– Cree Indian prophesy
“We do not inherit the earth from our ancestors; we borrow it from our children”
“We do not go to the green woods and crystal waters to rough it, we go to smooth it. We get it rough enough at home, in towns and cities.” –NESSMUK (G.W. Sears), Woodcraft, 1963
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“Never pick blackberries along the path which are below waist height.”
“The real measure of wealth is how much you’d be worth if you lost all your money.” -unknown
“Give a man a fish; you have fed him for today. Teach a man to fish and you feed him for a lifetime. Teach a man TO LEARN to fish and you empower him for a lifetime.” – Lao Tzu
“Light a man a fire and he’s warm for the night. Light a man on fire and he’s warm for the rest of his life.”
“In all things of nature, there is something of the marvelous.” – Aristotle
“Nature does nothing uselessly.” – Aristotle
“You will find something more in woods than in books. Trees and stones will teach you that which you can never learn from masters.” – Saint Bernard
“Knowledge is the key to survival, the real beauty of that is that it doesn’t weigh anything.” – Ray Mears
“Human subtlety will never devise an invention more beautiful, more simple or more direct than does Nature because in her inventions, nothing is lacking and nothing is superfluous.” – Leonardo da Vinci.
“No ones last words have been ‘I wish I’d spent more time in the office”
“A sharp knife in the hands of a wise man is less dangerous than a blunt knife in the hands of a fool.” – Montivagus
“There is a pleasure in the pathless woods;
There is a rapture on the lonely shore;
There is society, where none intrudes,
By the deep sea, and music in its roar;
I love not man the less, but Nature more.” ~ Lord Byron
Pumpkins Are For Eating
A curious practice of modern American culture is to celebrate the autumnal holidays by placing out harvest-themed decorations. This callback to more pastoral times encourages us to put pumpkins, gourds, and squashes on our stoops, bails of hay and cornstalks in our front yard, and berry-laden wreaths on our doors.
The irony is that, traditionally, we celebrate like this as a way of giving thanks for a bountiful harvest season. Yet, instead of preparing, drying, and storing all of these nutritious food items as our ancestors would have, we leave them out front to decay — except for those yummy pumpkin seeds, of course.
12 Ways Firewood Can Be a Part of Your Self-Sufficiency Lifestyle
As autumn matures, the nights are growing crisper, and the smell of smoke is wafting from the neighbors’ chimneys, speaking of cuddles in front of fireplaces while sharing glasses of homemade apple cider. But beyond the romance of the season, autumn is also a season of harvest, storage, and preparation. In addition to food stores and other goods, having an ample supply of seasoned firewood is essential.