- Episode 7 of "Off Grid Survival Skills," airing Feb. 7, features herbalist Red Louvish, a self-taught expert in sustainable meat foraging through roadkill, turning what many see as waste into a valuable food source.
- Louvish shares his step-by-step guide on assessing the freshness and edibility of roadkill.
- The episode offers a detailed demonstration of how to field dress and process roadkill and showcases Louvish's preferred tools and techniques.
- Louvish and Marjory Wildcraft discuss the ethical implications of consuming roadkill, emphasizing its role in reducing food waste and promoting sustainability.
Brighteon University is streaming an episode a day of "Off Grid Survival Skills" by Marjory Wildrcraft from Feb. 1-10, and the replay of all 10 episodes on Feb. 11. Register here to learn life-saving skills when SHTF, such as treating infections without antibiotics, how to utilize medicinal plants, how to hunt and so much more.
In Episode 7 of "Off Grid Survival Skills," slated Feb. 7, Wildcraft is joined by Red Louvish, an Israeli immigrant turned Texas courier, who discovered that the highways of Central Texas were a treasure trove of high-quality, organic meat — free for the taking. With over a decade of experience, Louvish has mastered the art of identifying, processing and preparing roadkill, turning what many see as waste into a sustainable food source.
In a world increasingly concerned with sustainability and ethical eating, one man’s journey into the unconventional world of roadkill foraging has sparked a quiet revolution. In this exclusive presentation featured on "Off Grid Survival Skills," Louvish shares his expertise on the surprising benefits of roadkill foraging. From environmental impact to ethical considerations, this video dives deep into the practicalities of consuming meat that would otherwise go to waste.
What to expect
Viewers can expect to learn a lot of things from Episode 7 of "Off Grid Survival Skills," including the following:
- Louvish's unique journey from his early days as a courier in Texas to becoming a self-taught expert in sustainable meat foraging.
- A step-by-step guide on how to assess the freshness and edibility of roadkill, and key indicators such as rigor mortis, bloating and the condition of the animal's eyes and fur.
- How to determine whether an animal is safe to process and consume based on factors like weather conditions and time of death.
- How to field dress and process roadkill.
- Louvish's preferred tools, including affordable knives and a pulley system for hanging animals.
- The ethical implications of consuming roadkill, and its role in reducing food waste and promoting sustainability.
- Principles of zero-waste living
This presentation is more than just a how-to guide — it's a thought-provoking exploration of alternative food systems. By challenging societal taboos and offering practical solutions, Louvish and Wildcraft inspire viewers to rethink their relationship with food and the environment. Whether you're a seasoned forager or simply curious about sustainable living, this video promises to be both educational and eye-opening.
Want to know more?
Are you interested to know more? Visit Brighteon University and catch the seventh episode of "Off Grid Survival Skills" on Feb. 7 starting 12 p.m. EST.
If you don't want to wait for the daily stream or simply want to learn more about the essential skills Wildcraft has gathered for you, purchase your copy of the "Off Grid Survival Skills" bundle here. You will get a copy of the videos from all 10 episodes, 29 life-saving video bonuses, 21 exclusive eBooks and and a physical copy of Wildcraft's "The Grow Book System," which will be delivered directly at your doorstep.
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1 month ago
You can always tell rotten meat by the smell and appearance. It's an interesting idea to use fresh roadkill. An elk or moose would fill up the freezer (as long as it wasn't YOUR totalled car that hit the elk or moose) !