Who has not one day been afraid of getting lost in the forest and dying there, torn to pieces by a wild animal or too hungry after several days of hiking? Too used to receiving everything cooked on our plate and shopping at Costcos and Walmarts around the world, we have lost our sense of ingenuity and curiosity.
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This subversive book will help us find him. ” wild canteen is a snub to MAPAQ and Sépaq in this world, which regulates every single step and our bite. »Appetizing project.
The two authors therefore lead us, we who have forgotten where we come from, out of the corridors of the supermarkets to invite us to eat differently, directly from our rivers and lakes and even in the open sea, or in the forest, in gardens to in the open air – with discretion and moderation, of course – or even in less traveled alleys. And along the way, they give us their great tips and some recipes.
St. The Lawrence River and its thousands of tributaries drain a quarter of the planet’s freshwater reserves. Y wring several varieties of fish that you will never find at the fishmonger. The same with sea urchins, which can easily be fished “with a mop” in St. The Lawrence estuary as far as Cacouna. This small crustacean, of which only the gonads are eaten, i.e. “male or female glands of orange color, sips of seawater, saline and sweet”, also called sea urchin corals, is also unknown on our lists. Still, the Japanese love it and buy almost all of our production.
Are you on a holiday in Gaspésie and want to eat a freshly caught lobster? No need for a lobster trap, which is quite cumbersome when camping! With an apnea mask and a stick, you can head out into the shallow, rocky bottom planted with algae. You will discover an unimaginable world: “You will no doubt encounter a confrontation between aggressive crustaceans. Safe males … Immerse yourself with your stick and push the most combative (are they all stupid?) Towards the shore until they are within for range. […] With your hands, preferably in gloves, grasp them firmly in the back without fear. “The sea is very cold, plan a good bonfire to warm up and cook the seafood, advise the authors with humor.
Even in the city
You have the taste of meat, but you find the prices too high, especially if you practice voluntary simplicity? The forest will be your best breadwinner, especially if you still have the soul of a forester. As you walk along the secondary roads (they are less dangerous to humans), you will spot many wild animals that have died after a collision with a vehicle. Just look at the still warm corpses before the birds of prey and other urubus. Hares, raccoons, muskrats, wild boars or whistles, grouse and other woodcocks can cover your protein needs, say the authors, who go there with a few recipes. With a little luck, especially during the rut, you will be hit by a ruthless deer of a careless driver. You only have to peel it with a sharp knife, as our Native American brothers do.
But if you’re a tough city dweller, like the Plateau Mont-Royal, the squirrel or cuy, as the Latin Americans call it (a kind of guinea pig), is straight to the right leg and easy to catch with a little imagination. The authors recommend the utmost discretion not to offend the sensitive souls among your balcony neighbors.
“The squirrel skewer in its soybean maple syrup and balsamic vinegar lacquer” will have a slight taste of getting back to it.
Wild plants are also entitled to the glory of their neighborhood. But one must choose them with caution, for some are mortal, the authors warn us. Dandelions, milkweed, fiddleheads, St. Barbe grass, mushrooms or, along the surfaces, seaweed, Scottish larch, glaze and other plantain will enhance your land and sea catches. Not to mention the berries, from blueberries to currants, including saskatoon berries, cloudberries and pimbinas.
After reading this informative and fun book, you will never see the nature that surrounds us in the same way.
THE SECRET LIFE OF THE INSECTS
This captivating work on the secret life of insects is certainly a supplement to wild canteen. The late Georges Brossard, the founder of Insectarium, would be thrilled, even if it’s not about tasting edible insects. This little world that lives, frolicks and fights for our feet has a lot to teach us. These thousands of insects, fungi and bacteria that move around and in the dead tree, for example, or around an animal body “take care to make the dead biodegradable and allow it to know a new life”. So they have their uses. Even the mosquitoes that often make life impossible for us. They are also used for pollination, spreading seeds everywhere and for providing drainage of the soil. Others produce valuable honey and antibiotics. In short, “insects are the little gears that keep the world’s clock running.” Fascinating! Let’s think twice before crushing them.
In this book written with an open heart, comic book author Philippe Meilleur tells us about his addiction to cannabis. “I’m in my mid – 30s and I’m got to the point where weeds are essential for my homeostasis,” he says. In my body, cannabinoids are on par with oxygen, water and albumen the attack by Papa Roach: I Need It to Survive. For fifteen years he has been smoking pot every day. Then one day he decides to try to stop this addiction. What he discovers is not trivial: even if he is a week, a month, a year without smoking, he will always be addicted. “For the day you get off the ship, you are filled with a sense of shame, and that sense of shame makes you smoke more. Sobriety is a better prison than consumption. But it’s still a prison. »