Tomorrow is the day we head out into the "wild". After a week of sealing tents, stuffing bear barrels, bear safety training and the hospitality of the National Parks Service and Kotzebue residents, we will take the float plane out to Noatak National Preserve. Today's trip up the Noatak River was delayed by a seizing outboard engine. However, wildlife encounters were plenty, including beluga whale, fermented walrus, bearded seal, caribou, dried pike and a foraged, wild berry jam all present at the dinner table. As a pescatarian for 25 years, I hesitated, but tasted everything, to the palate's delight.
A Wilderness Science and Art Collaboration
Aldo & Leonardo, a partnership between Colorado Art Ranch and the Aldo Leopold Wilderness Research Institute, is a project to celebrate the 50th anniversary of the Wilderness Act. The project is inspired by the scientific wisdom of Aldo Leopold and the artistic genius of Leonardo da Vinci. Our endeavor is an interdisciplinary collaboration of artists and scientists designed to celebrate the lands, resources and opportunities protected by the Wilderness Act. In 2013, we are hosting one-month residencies in six diverse wilderness areas. Artists will work alongside wildland research scientists and gain firsthand knowledge of the wonders, complexities and challenges of our nation's wildest places. The result will be a body of work that creatively illustrates the value of wild areas and honors the scientific efforts to preserve wilderness for the next fifty years.
Monday, July 22, 2013
wildlife encounters, Kotzebue Alaska
Tomorrow is the day we head out into the "wild". After a week of sealing tents, stuffing bear barrels, bear safety training and the hospitality of the National Parks Service and Kotzebue residents, we will take the float plane out to Noatak National Preserve. Today's trip up the Noatak River was delayed by a seizing outboard engine. However, wildlife encounters were plenty, including beluga whale, fermented walrus, bearded seal, caribou, dried pike and a foraged, wild berry jam all present at the dinner table. As a pescatarian for 25 years, I hesitated, but tasted everything, to the palate's delight.
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