On the hard, frozen surface of winter wetlands it looks like all is calm, all is bright.
But if you could plunge beneath that icy crust as if a pond or marsh were an aquatic Creme Brule, you’d see a slow, but still-living world where mammals fish, insects and amphibians might not thrive, but they survive. They’re hunkered down to wait out that season that makes our brave Canadian hearts swell with pride.
Jacques Bourgeois is the communications and marketing coordinator of Oak Hammock Marsh Interpretive Centre in Manitoba. He explains how dragonflies turn into snowbirds, frogs freeze and thaw like Butterballs and fish chemistry to their advantage. Oh, and turtles? They breathe from an unexpected orifice.
In Charles Dickens' A Christmas Carol Mrs. Cratchit makes a small goose into a family feast. And she renders it delicious and delicate. But, how, many Canadians -- who think of goose as a greasy nightmare before Christmas -- "How did she pull off that Christmas miracle?" To find out I spoke with Pat Kehoe with DUC and a game roaster of renown. If the Great British Bake-off had Goose Week, Pat would win hands down. He shares secrets for goose goodness.