The Ancient Art of Braintanning

by Steven Edholm & Tamara WIlder

Buckskin: The Ancient Art of Braintanning has been out of print for the past several years due to technological difficulties with transitioning from the older form of printing “flats” to a digital format.

Hopefully the wait will be worth it and we really appreciate everyone’s patience and support.

Any orders placed here will be put on BACKORDER and will be shipped via USPS as soon as it is available.

Backorders will automatically include the digital version for FREE, which will be delivered via email as soon as it is available.

365 pages
9”x 6” x 1”

list price $19.95 (backorder price)
(price of new edition may change depending on cost of printing)

Paleotechnics Handbook #6

2019

by Tamara Wilder

Detailed photo step-by-step guide to making a knotted net using a “sheet bend” netting knot.

Includes directions for using a “bowline” knot to create the initial loop and finishing techniques.

24 page photocopied stapled booklet
8.5” X 5.5” X 1”

$10 (black & white)

A Guide to Selection and Maintenance of Steel Edges

Paleotechnics Handbook #7,
2007

by Steven Edholm
w/ Tamara Wilder

Good information on how to judge steel and tool quality and keep good edges on steel tools to maximize their usefulness.

34 page photocopied stapled booklet
8.5” X 5.5” X .125”

A Basic Guide to Processing Animals and Preserving Parts for Later Use

Paleotechnics Handbook #8,
Revised Edition 2012

by Steven Edholm & Tamara Wilder

Basic information on how to take a carcass to the point that the parts can be used and preserved. Packed with lots of little detail that speak from experience.

32 page photocopied stapled booklet
8.5” X 5.5” X .125”

Approaching Wildcrafting with Knowledge and Intent

Paleotechnics Handbook #1
2008

by Steven Edholm and Tamara Wilder

Practical information, philosophy and ethics related to gathering wild plants.

Folded stapled 20 page booklet

Pig Slaughtering, Processing, Cooking & Eating

Paleotechnics Handbook #23
Fully Revised Edition 1/2020

by Tamara Wilder

Basic information, recipes and lots of other stuff you need to know to both slaughter a pig and also use (and eat) all the parts.

Packed with lots of little details that speak from experience.

44 page photocopied stapled booklet
8.5” X 5.5” X .125”