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Banding of the owls

At the end of May, I was fortunate to be present at Pike Lake, Sask. when two great horned owl nestlings were banded by Dr. C. Stuart Houston. The birds were five weeks old and a surprising size of about 14 inches (35 cm) tall with a wing span of 36 in. (one metre.)

Deirdre Todd, the park naturalist, contacted Houston after discovering the nest in the campgrounds.

As many readers of Doug Gilroy’s nature column are aware, Houston has been banding great horned owls for over 40 years. At age 69, Houston climbed the tree with apparent ease. He observed the young owls were well fed as there were two headless coots in the nest.

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Later that day, the birds climbed out of the nest for the first time. He said they would probably begin to fly in about a week.

I happened to be at the park as a parent helper for a Grade 7 camping trip. As the parent delegated to help on the nature hikes, I was present with a group of students when the birds were banded.

Camping trip

A three-day camping trip at Pike Lake is a traditional activity for the Grade 7 students of Rosetown Central High School.

Part of the learning for the students is in the organization needed before leaving on the trip. The 74 students were divided into camping groups of three or four students. These groups are required to plan their own menus, grocery lists and equipment lists. At the camp these same groups must set up their tent, light camp fires, cook, eat and sleep together, in addition to participating in scheduled camp activities. This requires co-operation, tolerance and a sense of humor.

In planning the meals the students are to follow Canada’s Guide to Healthy Eating and be able to prepare the food over a campfire. The menus ranged from tacos, fruit salad and steaks to macaroni, fried bologna and grilled cheese sandwiches.

Some of their other activities included a Louis Riel Race, orienteering, archery, canoeing, mini golf, a maze, outdoor cooking demonstration, relay races and wiener roasts. Joe Jerome, a scout leader, had them bake a cake in a cardboard box oven. The oven was created by lining an 18 inch (50 cm) square cardboard box with tinfoil, shiny side out. On one side of the box a door was cut about an inch (two cm) from the side of the box. This folded up to open and could be pushed back into place to close.

Coat hanger wire was inserted through the middle of the box to create a rack. On the bottom of the box, or floor of the oven, a tinfoil pie plate was turned upside down and a second one placed on top of this.

Barbecue briquettes were heated in a fire pit until a grey ash formed and then six or seven of these were transferred to the top foil plate in the oven. The oven door was closed and within a few minutes the oven heated to 350 F (180 C). Each student made a pineapple upside down cake in a salmon tin, that cooked to perfection in about 20 minutes.

The 22 teachers and parents who accompanied the students divided into groups to organize one meal each. It was a holiday to be responsible for only one meal in three days. An added bonus was the wonderful variety of delicious salads and entrees that we were served. The meal groups graciously shared a few of their recipes. All recipes are camper tested and would work well for picnics and summer gatherings.

Avis’s barley salad

3 cups chicken 750 mL

bouillon

1 cup pearl barley 250 mL

1Ú3 cup vegetable oil 75 mL

2 tablespoons 30 mL

white vinegar

1 crushed garlic 1

clove

1Ú2 teaspoon ground 2 mL

cumin

3 whole green 3

onions

2 chopped 2

tomatoes

1 12-oz. can 341 mL

kernel corn, drained

1Ú3 cup parsley 75 mL

Combine chicken bouillon and barley in saucepan, boil, and reduce heat to simmer for approximately 30 minutes.

Stir occasionally. Drain well, and rinse under cold running water. Drain again and cool.

Combine oil, vinegar, garlic and seasonings in a large bowl. Whisk till blended. Add thinly sliced green onion, tomatoes and corn.

Fold vegetables into cooled barley, along with parsley. Cover and refrigerate until served.

Michele’s salad

1 large head 1

romaine lettuce

2 cups sliced 500 mL

strawberries

Dressing:

2 tablespoons 30 mL

sesame seeds

1Ú4 cup white 50 mL

vinegar

1Ú2 cup vegetable oil 125 mL

1Ú3 cup granulated 75 mL

sugar

2 tablespoons 30 mL

poppy seeds

1Ú4 teaspoon 1 mL

paprika

1Ú2 teaspoon 2 mL

Worcestershire sauce

1 green onion, 1

minced

Wash and dry the lettuce. Tear into bite-sized pieces and place in a large bowl. Spinach can also be used. Toss sesame seeds in small ungreased frying pan. Stir over medium-high heat until golden brown – a couple of minutes.

Put in a jar. Add remaining dressing ingredients to jar. Close lid and shake well. Toss lettuce with just enough dressing to coat. Stir in strawberries and serve.