Took my buddy Jeff bear hunting. He loves to eat black bear. I’ve eaten it, but never been interested in hunting for bear. I have been wanting to harvest some kelp to make relish, salsa and pickles. And especially after attending the kelp farming workshop this winter, I was armed with a lot more information on how kelp grows and this made me more enthusiastic to harvest some, which I’ve never done.

The weather has been hot, hot, hot. I used to say I never need it warmer than 70 degrees. Well, it’s 70 degrees. No I say, I never need it warmer than 60 degrees. We left on a bluebird day at 6 am with light winds and blue skies.

The spring bear hunting trips I’ve tagged along on in Southeast Alaska are pretty simple. You cruise the beaches looking for bears to be out eating the new grasses on the beach. South of Juneau,  you travel on the waterways between primary land masses of the mainland and Admiralty Island. There are both black and brown bears on the mainland, and only brown bears on Admiralty Island. So we ran the mainland shore. We saw some killer whales at the mouth of the Taku River in Taku Inlet. We saw humpback whales a couple times down Stephens Passage. There were about 50 sea lions barking at each other on a haul out. Lots of cruiser boats were in Taku Harbor. We turned into Port Snettisham and found some beautiful coves.  What a day.

We didn’t see any bears. We did pick bull kelp in a couple spots. This was my first time harvesting. In the second spot, the kelp had herring spawn on it. We each tried it, and then it was game on. One swath of spawn on kelp for the cooler, one to eat. One swath for the cooler, one to eat. I thought I was way over doing it but couldn’t help myself and we filled the cooler. I thought – I’m gonna regret this when I get home and have to process it all. It was all very exciting understanding what I was seeing on the kelp. The plants we were picking had grown all this mass since last fall, and the brown splotches on the fronds were the spores that are the seed that would eventually release to seed next year’s crop.

Turns out, what we harvested was just right. The processed kelp broke down to about 16 lbs of stipe, a 6 gallon bucket of naked frond, and 3 gallons of fronds with spawn. The stipes should make a batch each of relish, pickles, and salsa. I vac packed the spawn on kelp pieces. The naked fronds I hung in the garage to dry. I’ll plan to somehow pulverized the dried kelp to use later as a powder for seasoning.

It’s been an incredible second week of May here in Juneau town. In the 70’s during the day and light winds. It got to 80 a few days ago in Ketchikan and Craig. Meanwhile, it’s been snowing back in my hometown of Bolivar, NY.

I boated over to check the crab pots. Nothing but a couple small tanners in 4 pots!

I got a Lazyboy rocker recliner on Craiglist that was the exact same model we had in the house, and I packed this in to the cabin. The woodpile on the porch had fallen over, so I restacked it, ate some African food Andrew gave us for lunch, then took a sweet nap in the new recliner.

I planned to pick devils club buds today, but when I got down to the beach, I saw I was too late. The leaves had burst the bud sheaths and were past picking. But wait, I looked some more, and here and there were a few that were still good. So I spent some time and got a half a nut container of buds.  I’d noticed lots of devils club along the road near the boat launch, so I headed back home and thought I’d try there.

In any other year, there would be whale watching and other tour boats galore out on the water.  Now, just me and another local on the glassy water as there’s no cruiseships this summer due to the corona virus. Perhaps the first time there are no cruiseships or steamships coming to Juneau since before the gold rush in 1898.

There were some good stands of devils club by the boat ramp that still had pickable buds, and plenty of stands that were too far along. I picked down the road for a quarter mile or so and got maybe a couple quarts of buds.

Later, I drove up to look at the pasture where we get fiddleheads and nettles, expecting it to still be snow covered, and I was surprised to see it had all melted and there was even some green starting to show. So time to get up there.

Jeff and I have the same affliction. We both like look at other people’s stuff and buying other people’s stuff. With no garage sales and the thrift store closed due to the virus, we made a plan- to cruise the beaches where people set their crab pots and see if we could find any derelict pots ghost fishing.  I’ve happened along pots a few times when I would just happen to be out at a minus tide. The pots are not hard to spot – buoys and the crab pot line are covered with mussels and seaweed. Sometimes you can’t even see the buoy, but the clump of seaweed growing on it doesn’t look quite natural.

As we launched the boat, I could hear a hooter up the hill. I thought I’d go try to find him when we got back. We’re in for a stretch of beautiful May weather – in the 60’s and sun for several days.

The first pot we found was a commercial dungy pot. It had been there so long most of the framing had dissolved so it was just a circle of stainless steel mesh. We cut out the escape rings for use on other pots, and took the line and buoys.

The next pot we found was a jackpot, really. It was clearly a commercial pot because it had a special tab required by law for these pots. The buoy was covered with algae, but not seaweed or shellfish, so I figured it was not too long lost – probably from the most recent commercial opening last fall. We could read the numbers on the buoy. When I looked them up, I was happy to see I knew the boat. It was the same boat that saved Bob and I several years ago when my skiff capsized at anchor while we were out deer hunting. Talk about karma.

Jeff and I continued our tour, and saw a big shiny black bear on the beach, then a sea lion, a humpback whale, but no more pots.  Nobody was out and about except for a few local kayakers. Fishing is closed for king salmon and the cruiseship season is cancelled.

As soon as I got home, I called the crab boat skipper. Turns out he lives just out the road from us a couple miles, so delivered his pot to him. He wanted to give me the pot, but I refused- this was great partial payback for me.

Finally got out to set some crab pots earlier in the week. I set them, spent the night at the cabin, and checked the next day. Just a couple tanner and a dungy but all the bait in the jars eaten up so must be lots of sand fleas down there. I rebaited and will let them soak a couple days. Not much going on at the island. No snow under the trees but about a foot in the open area of the trail to the cabin. Had a peaceful night reading old Alaska magazines and drinking coffee.

When I got home, I decided it was time to do some canning to get ready for next year. I pulled out 42 cups of blueberries – I bag them in 4 cup batches so I don’t have to measure when I take them out, and got to making jam. I didn’t use pectin and tried to duplicate the jam my nephew Eaton and I made last summer, but the jam was runny. I think I tried to make too big of a single batch instead of smaller batches.  I let the jam sit a few days thinking I could just use a spoon instead of a knife to use it, but I finally couldn’t take it. I bought some pectin, poured all the runny jam into the pot, and put it to simmer. I then pulled off 8 cups at a time and added pectin, sugar, and lemon juice from a fix for runny jam I found online, and redid it all. Came out good this time. Jello-y but not too stiff. I noticed when I was in the store, the shelves were full, including toilet paper, as I’d heard things were low due to the mass panic over the coronavirus.

After the jam was done, I got to making something from the Stikine River geese and ducks in the freezer. I knew Sara had picked up some organic pork fat on her way through Seattle at a farmer’s market, so I decided to make breakfast sausage.  I found the waterfowl has to be frozen well or it will come through the grinder pasty. When I saw that happening from some of it that was pretty well thawed, I stopped and put it back in the freezer till it was frozen but just barely pliable enough to cut through. The frozen fat ground beautifully. I made two 10 lbs batches, with 16 lbs of waterfowl and 4 lbs of pork fat. I first mixed the ground fat and fowl together. And no way to do it really than by hand, but  it’s easy to tell when it’s well mixed since the fat is so white and stands out from the reddish bird meat.  One batch was to be kind of an Italian blend with fennel and parsely and the other sage and thyme and . I measured the spices for each, and put them in a little food processor to mix them well.  Like mixing the fat, the spices have to be well worked throughout the meat by hand. The meat was so cold I had to pause a few times to let my hands warm. After both batches were done I made a little patty from each batch and fried it to test the recipe. It’ll work.

Sara wanted me to get some frozen vegetables in case something happened to supply of fresh vegetables. I’ve got enough canned salmon, deer, jam, high bush cranberry ketchup, fiddleheads to last a year, along with some canned shellfish and kelp relish from Sara’s sister. That’s not counting any of the moose, ling cod, salmon, deer, blue berries, cherries and cranberries still in the freezer. We’ve got rice and flour and sugar and other staples here and there. I’m not worried about any food supply. But seems like lots of people are. When I went for the vegetables, Costco was mobbed. Long lines at all the registers. And this is mid-day on a Thursday. Not a Friday night.

During President Obama’s term, somebody got someone to start a rumor that gun ammunition was going to be restricted or outlawed or something, and suddenly – and then for a long time – it was hard to get .22 ammo. Stores were putting limits on how much you could buy. And the tighter the limits, the more the demand, even if you wouldn’t shoot that much ammo in your lifetime.  The power of the NRA.

Under President Trump?  It’s toilet paper! Our Costco here is actually limiting the amount of TP per customer because people are going crazy buying 20 cases at a time, according to one of the checkout people.  The media has people in such a panic they are worried that somehow what- TP is going to be outlawed?  And, unlike .22 ammo, there are alternatives. Tissues. Paper towels. We used Newsweek Magazine pages in the Peace Corps.  The power of NPR.

The panic is complete. I’ve got .22 ammo and toilet paper currently in stock. If I was a prepper, I’d have my gun loaded next to the door  and my TP in a safe underground. Luckily I’m not, so the guns stay in the safe, and I look forward to helping my neighbors if they run out of ammo or need a roll.