Seeking a bit more plant knowledge

No matter how much you know about plants it's never enough and there's always more to learn, so I enrolled in a few plant based science workshops in this year's NI science festival to try and get a bit more in-depth knowledge, all class room and lab based classes but very helpful.
Any knowledge is always helpful.

Masur birch.. betula pendula var. Carelica

I cut a birch branch recently to make some simple barrel shaped puukko handles and look what the birch turned out to be, in all the years I've cut and used birch I've never found this.

Clever coastal crows

I was watching the hooded crows on the beach crack open cockle shells to get at the meat inside, they know exactly where to get into the shells.. absolutely fascinating.

New Morakniv Knife design, your help needed.

A friend of Buzzards called Ruud, is working with Mora to develop a new knife and he needs your input to help him design it. He has constructed a poll to get an idea of what you guys would potentially like to see in this new model, please click the link below and it will take you to the Morakniv poll page, your input is much appreciated.

Please click the link HERE

There is no spoon.

I Love that clip in the Matrix when Neo is told that there is no spoon and that reality is an illusion. In my case there is a spoon..too many of them! I got a new hook knife for Christmas and decided to try it out, 20 spoons later. Yeah I like it!! I tried 4 different woods when making these and definitely got on better with birch..I'm sure I'll make a few more if I get the chance.

A Merry Christmas 2018

A very merry Christmas to all our Buzzard friends out there.. health, wealth and happiness to you all.



( A Christmas robin with Benwhiskin in the background.)

Beefsteak fungus - Fistulina hepatica

A really nice find at this time of year, the beefsteak fungus also call the ox tongue or bulls tongue fungus is one of those fungi that look so palatable but usually fall short.



It really does look like meat when it's cut and even exudes a reddy juice that looks like blood.



Young ones are ok but older ones taste bitter and need stewing for a long time and even masked in a rich sauce or casserole..
That being said it's always a nice one to come across especially as it stains the wood of the tree it grows on making it vety desirable for woodworkers..