Day 57 Moose Factory Sunday 14th June 2015
By Mel
Today a boat trip to James Bay (see the map in yesterdays entry) and up the Moose River with Moose River Tours. The company is owned and operated by Nolan. Todays delight was that Jen his wife had also come along.
Tide was a little low but we headed off firstly along the coast of Moosenee and then up to James Bay.
Impressions – peaceful, quiet, very quiet.
An extensive area of flat green land not far from the water level. Beautiful in a very different way to places we had seen in B.C. AND we were on the Arctic Ocean (mindblowing) and on a waterway that had until very recently been an ice road (a concept that fascinated Chris)!
While we relaxed on the boat in the middle of James Bay Jen served her award winning Bannock – a bit like Damper. Delicious served with butter and James Bay.
Next a walk on land at the Bird Sanctuary before motoring back to the river. Nolan pointed out a plant found only in this island sanctuary that appears to grow below the waterline and apparently has a profusion of yellow flowers.
Motored back and up Moose river. Perfect day and perfect conditions. Nolan checked nets on the way and we got our first glimpse of a Sturgeon. Chris offered to help, Nolan informed him that it would be illegal – only people who are indigenous can ‘touch’ nets.
When it came onto the boat it looked prehistoric, sort of shark looking with no scales and a weird bone structure – 4 large spine like bones along each quarter length.
On to a rocky fossil filled beach for lunch.
As I stepped out of the boat I noticed unusual markings on a rock beneath my foot. A Trilobite – decided I was now a real Archeologist!
Lunch cooked over a fire on the beach. Hot dogs never tasted so good.
A little bit of relaxation –
Back onshore on to the Goose meal with Barb. Got there to find 2 geese on the rotisserie and 2 needing plucking.
A challenge but the words of Peter Singer rang in my ears – only eat what you can kill. So I plucked! We were also reminded that if you don’t hunt and prepare you own food up here it can be a very difficult life.
Plucking that beautiful goose was hard but once you set your mind to it. It took us maybe 30minutes to badly pluck, Barb told us her Mum used to do it in 10 mins and would be plucking 150 at a time for the feast.
The goose hangs from string over a fire in the Tipi – the goose is twirled every so often then keeps spinning as the string unwinds.
After the goose was plucked – Bannock to be made, skewered and cooked. (the bottom picture above shows Bannock sticks around the fire).
An amazing feast. The goose, a strong wild game taste. A number of young medical students joined in. We finally met the ‘other’ Australian who was here undertaking research for a Masters in Public Health.
