Checking the creek for fish.
Brook trout spawning.
Some bones, probably from an old kill.
The scapula.
Predator scat.
Using stone flake to make a bone point for fishing.
A very time consuming task.
Stone axe wrapped in sinew and pine pitch glue.
Stone axes are much less about cutting through than scoring and snapping.
I chose a very straight, long hardwood tree.
A stone knife.
These are sharper than metal knives.
Peeling the bark will help the wood to cure faster and harden.
Everything takes longer with primitive tools.
Cedar bark shavings.
I use the bag to break it up as it can be very dusty and I don't want to breath it.
I'm making a birds nest to accept the ember from the hand drill.
Birch bark will form the center of the bird's nest as it is very flammable.
I am using mullein weed stem with an aspen hearth board.
A plain rock will help make a big notch for the dust to collect and ignite.
Once enough dusk has collected, it's time to increase speed and friction to help it combust.
I'm always amazed by friction fire.
Keeping a lot of down pressure is the key.
Long steady blows work best here.
All materials must be ready before starting a friction fire.
Fire materials need to be respected and kept dry and organized for the next fire.
The fire will help harden the wood and make it stronger.
Wetting the sinew makes it pliable and sticky for wrapping.
Pin pitch is heated and then placed in the grove to be used as a glue.  It is a mixture of pine sap and ash.
Sinew is the tendon which attaches bone to muscle.  It is very strong material.
Time to put the spear to use.
It is not legal to spear fish at this location so I am using a fish I caught previously.
Dogwood is plentiful and also easy to work with.
A triple fork will be perfect to make a fish basket for cooking.
Dog wood is very pliable and does not break easily when bent, perfect for this.
A simple weave.
Baskets like this to cook fish are throw-away, one time use, but are completely sustainable and biodegradable unlike many modern products.
My own brand of 'Woodobo' Spice.
Slow cooking over the fire, smoked.  The flavor is outstanding done this way.
A forked branch helps elevate and control heat on the fish.
Cantilevered and adjustable.
Delicious.
Nothing wasted.
