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Fishing with Cataline
This fishing excursion follows in the tracks of the well-known trailbrazer and packer, known as Cataline. He was born Jean Caux, in the Catalonia region near the Spanish/French border, and blazed trails from central to northern British Columbia, Canada. The numerous gold rushes and homesteaders kept him busy supplying their camps during the 1860's, when much of the country was untouched. He was able to experience an untouched wilderness full of fish and game. This region still has some of the best rainbow trout fishing on the continent; moose, bear, caribou, mountain goats and sheep are plentiful too in this mountain region. My recent excursion followed in his footsteps from Clinton, B.C., in the south to Babine Lake in the north. He traveled on foot with a pack train of as many as 80 mules, following old Indian and wild game trails where he could, and "bushwacked" where he couldn't.
West Michigan anglers win fly-tying titles
Chris Soule, Gerry Worden and Jim Reed have more than a little in common. Each loves fly-fishing and tying flies. Each is a member of the Grand River Fly Tyers, a two-year-old chapter of the national Federation of Fly Fishers. Most notable is that all three gained fame as world champion flytiers this summer. They won 39 of 96 medals given out at the first annual FFF International Fly Tyers competition. The event drew 156 competitors from countries such as Finland, Denmark, Canada, New Zealand and the Bahamas. "I was hoping I might get something, but I was not anticipating such a wonderful reaction from the judges who are my fly-tying heroes," said Christopher Soule, 36, of Grand Rapids. "Those guys are the best in the field.
Absolutely Amazing Asparagus
The latest issue of Cuisine celebrates the arrival of asparagus, the queen of spring vegetables, and a sure sign that warmer weather is on the way.“Asparagus are to spring what peaches are to summer. These tasty vegetables are a true delicacy – and one of the few that aren't grown year-round," says Simon Wilson, Cuisine Editor. “Spring heralds the arrival of new-season fruits and vegetables, and our new issue suggests to readers many ways to enjoy the sweet, delicate new flavours of this delicious produce."Lauraine Jacobs celebrates the asparagus with helpful tips on choosing, preparing and cooking the perfect stalk. Her recipe for grilled asparagus with anchovies and lemon is a simple yet delicious way to savour its unique flavour, while her asparagus, potato and salmon salad shows how to enjoy asparagus in the company of other favourite ingredients.
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