When you find a tasty variety, then throw the steak in with them for a really good experience. BARK Don't make the mistake of trying to eat the dead outer layer of the pine tree bark. The best way to get a supply is to peel off some large chunks of bark, being careful not to girdle the tree lest you destroy it, the carefully fillet the moist layer of cambrium clinging to the inside of that. You can prepare it immediately or dry it for later use. If dried, be sure to soak a couple of hours before cooking.
Late spring is the best time, when the tree is richest in sugars.
Use the largest trees possible. Width is more important than height, the wider the tree, the thicker the cambrium layer. The best way is to find a logging operation and obtain permission to peel the stumps. This is where the cambrium is thickest and best, and you can get the most food with the least work. Boil for a half hour, or until the water turns red from resins.