An Island in Decline
By Christopher Cunningham
Strawberry Island is a half-mile long sliver of rock that lies at the edge of Washington’s San Juan Islands. For years its south end has offered people in small boats a beautiful place to come ashore, pitch a tent and cook dinner in a fire ring. The island is under the management of the Department of Natural Resources (DNR). This summer the DNR removed the facilities and posted a sign that read: Attention Reduced Services, No Facilities, No Camping, No Fires, Please pack out trash, litter and human waste. Thank You.” The sign directed people to the state DNR web site.
Photo by Nadja &
In the months that have passed since the services were “reduced,” boaters have still been landing on the island.
Sea Kayaker Store
Sea Kayaker Magazine - October 2009
On Newsstands now!
- Washington’s San Juan Islands – A “Rainshadow” Archipelago
- Freya Halfway around Australia
- Review: Kayak Storage Racks
- Kayak Reviews:
Isle by Current Designs
Greenland by Tahe
- And so much more!
Watch for these great articles
coming in the December 2009 issue
Don’t miss out – subscribe now!
- Safety: A helicopter rescue in the Falkland Islands
- Journey: Crossing from Scotland to the Faroe Islands
- Technique: A Sidelong Look at the Draw Family: A guide to going sideways
- Kayak Reviews: The XT-15 by Pakboats and the Epsilon 200 by Boreal Design
- Expedition report: Circumnavigation of Australia: Freya Hoffmeister is challenged by the 100-miles of the Zuytdorp Cliffs
- Destination: Stonington, Maine to the Isle au Haut Archipelago
- And more!
2010 Calendar Available to Order Now!
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launch of the KEO satellite time capsule, a solar eclipse and more! Get a jump on recording some of these events.
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Welcome Ukraine Dragon Boat Federation
Your local kayak shop provides important services and products. We also love it when they carry Sea Kayaker magazine! We extend a warm welcome to new dealer Ukraine Dragon Boat Federation in Kiev, Ukraine. Visit www.dragonboat.org.ua to learn about this paddling organization.
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Recipe of the Month
If you’re like me, it’s easy to get in a rut when planning meals for trips by just taking the easy way and doing the same old menu. But it doesn’t have to be that way! There are many simple, great tasting recipes that will give your trip that added flair. With minimal effort your menu and recipes can expand. To help, we’ll occasionally be featuring a recipe and the story related to it from the new book: Meals and Memories: A Celebration of Food on the Trail. If you have a favorite trip recipe or cooking tip you’d like to share, send it to email@example.com.
Dawson City Logistics
We had just finished paddling from Whitehorse to Dawson City in northern Yukon, on the Yukon River. It was an eight day paddle on a fast moving big river through some remote country. Rick had taken a bus back to Whitehorse to pick up our truck and kayak trailer. Lee returned to his law practice. Mark, Dermot and I were lounging around Dawson enjoying the history of this gold mining town. We spotted a little bistro with a patio and sat down for a drink and a bite to eat. I saw an innocent looking appetizer of tapenade and sourdough bread on the menu and it called to us. There are stories of old Dawson during the gold rush when miners would travel with a fermenting yeast sourdough starter in containers next to their body so as not to freeze. This yeast sponge would be used for making sourdough bread. I don’t think the bread we enjoyed that day was taken from any of that original sourdough starter. The tapenade was delicious and we’ve since created our own recipe and begun to bring it along on kayak trips as an appetizer and as a base for pizza.
2 cups (500 ml) pitted olives (Kalamada work well)
1 Tbsp. (15 ml.) lemon juice
2 anchovy fillets
2 Tbsp. (30 ml) Capers
1 Tbsp. (15 ml) Dijon mustard
¼ cup (60 ml) olive oil
Pit the olives and discard the pits. Place the olives, lemon juice, anchovies, and mustard in a food processor or blender. Rinse the capers in water and squeeze the excess moisture out of the buds. Add them to the olive mix. Turn on the food processor to a medium blend and slowly add the olive oil. Blend until smooth. This mixture will keep for a few weeks in a cool place.
This recipe was taken from Meals and Memories: A Celebration of Food on the Trail available through Trafford Publishing and Mountain Equipment Coop.
Bill Stinson kayaks in western and northern Canada. His recently published book Meals and Memories: A Celebration of Food on the Trail is a compilation of outdoor cooking recipes, trip preparation, and a collection of stories taken from his journals over a forty year period of outdoor adventures.
From the Advertising Department
Calusa Blueway Paddling Festival
By Paul R. Riek
Advertising and Promotions Manager
I am a believer in Kismet. Be that good or bad, it’s had a way of steering me through life. About this time last year, amidst all of the promotional invitations I receive, one postcard stood out from the rest that were stacked in my mailbox. The card was the first I had heard about the Calusa Blueway Paddling Festival. Since then my enthusiasm for this event has grown. Even thought it is only in its 4th year and still very much in its infancy, The Calusa Blueway Paddling Festival has grown in size to rival that of many long standing symposiums. Here at Sea Kayaker we are very much looking forward to being a sponsor at this year's event. We look forward to adding the festival to our calendar and bringing it to the attention of our readers, the sea kayaking industry and its trade organization.
Click here to read more.
Sea Kayaker Magazine, Independently owned and operated since 1984