Yesterday my class and I were able to finish our beaver trapping experience with our patient guide. We met him over the the Trapper's Center and he had the beaver ready to go, and several previously trapped hides stretched out on drying boards.
Unfortunately we were not able to try cooking the beaver because we couldn't find the bus driver to take us to the Center in the morning. So, we had to finish our lesson in the afternoon.
However, we learned lots more about beavers and got a bonus biology lesson as our guide was quite willing to complete the whole skinning process with cleaning the beaver for eating also. This meant we got to see all the internal organs and identify them. Many of my students were even brave enough to pick them up and smell them! It was awesome to see them so curious and interested.
We hope that an elder will enjoy the beaver meat as much as we have enjoyed our experience learning about trapping beaver. If you ever get the chance, take it. It is an incredible way to understand a huge part of our Canadian history and heritage.
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Shoon and Wiinski did a beaver with the high school in our first year. It stunk horribly when dissected. Whew!
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