Up early for our trip to New Brunswick. First stop was the Glooscap interpretive centre at Mik'maq where we learned about the first nations people whose history is recorded from 13000 years ago....I had no idea! The young men who ran the centre were knowledgable, keen and very passionate about their culture and people. It was beautifully laid out and most inspiring.
The next stop was the Olivier soapery near Moncton. We were thoroughly entertained by a woman who engaged us and showed us how they make soap with all natural ingredients including olive oil, beeswax, cocoa butter and essential oils. Everything was so beautiful and of course we had to buy some! I'm hoping my skin will improve.
The last part of the day was a fishing trip to see how lobsters are farmed, caught, cooked and eaten. What a treat this was! The boat was sturdy, the people who ran it were awesome and Captain Ron was very entertaining. I found it particularly fascinating to hear about the regulations surrounding the harvest as well as the "gentlemen's" agreement not to fish on Sundays. It's interesting how this is enforced, though no one is admitting to anything. The bottom line is they respect the sea and the generations past, present and future who have earned a living doing this noble profession. We each got a whole lobster to eat.....and you can literally eat almost all of this delicious crusteacion! Their method is to cook it in salted water then immerse in cold salted ice water and eating it just like that. Cold, no butter or sauces, just as it is. Another highlight, for sure.
The next stop was the Olivier soapery near Moncton. We were thoroughly entertained by a woman who engaged us and showed us how they make soap with all natural ingredients including olive oil, beeswax, cocoa butter and essential oils. Everything was so beautiful and of course we had to buy some! I'm hoping my skin will improve.
The last part of the day was a fishing trip to see how lobsters are farmed, caught, cooked and eaten. What a treat this was! The boat was sturdy, the people who ran it were awesome and Captain Ron was very entertaining. I found it particularly fascinating to hear about the regulations surrounding the harvest as well as the "gentlemen's" agreement not to fish on Sundays. It's interesting how this is enforced, though no one is admitting to anything. The bottom line is they respect the sea and the generations past, present and future who have earned a living doing this noble profession. We each got a whole lobster to eat.....and you can literally eat almost all of this delicious crusteacion! Their method is to cook it in salted water then immerse in cold salted ice water and eating it just like that. Cold, no butter or sauces, just as it is. Another highlight, for sure.
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