Westward on the Columbia
The rosy glow of dawn reflected off the snow-covered flanks of Mount Hood this morning. An exhilarating sight to start our first full day of exploration along the Columbia River. Image how thrilling it must have been to see such a sight 198 years ago as you paddled and bashed your way down the river and through tumultuous rapids.
We framed this inspiring view between the guillotine gates of the John Day Dam, named for a member of the Astor-Hunt overland party of 1811-12. John Day and a fellow member of the party, Ramsay Crooks fell behind the main party while in Snake River country in the winter of 1811-12. After an arduous journey and a serious run-in with some hostile Indians, which cost them every stitch of clothing they wore, they did eventually make it to the Pacific coast.
Tom Schmidt, our Historian from National Geographic Expeditions, gave a presentation outlining Thomas Jefferson’s plan for the Corps of Discovery, their purpose, his intentions and the major players of this grand exploration.
By mid-afternoon we locked up in McNary Dam and with clear skies and calm waters navigated a short distance up stream to Hat Rock State Park. This was the site we chose for some interpretive walks and a chance to stretch our legs. After a short Zodiac ride to shore, we were walking amongst beaver-chewed cottonwoods and placid duck-filled ponds. The scent of sage wafted up from the grey shrubs when we pinched the velvety leaves between our fingers. Hat rock stood stoically in the background.
The day was topped off with a wine and food tasting which featured a diverse selection of fine smoked seafoods from Astoria, wines of the Pacific Northwest and specialty gourmet items from Washington and Oregon. Unlike Clark, who wrote in his journal on October 12, 1805…“after purchasing every spcies of the provisions those Indians could spare we set out…” we do not want for provisions of food or drink.
During our recap Tom gave an eloquent reading of the recipe for boudin blanc written by Lewis in his journal. This was basically a six-foot sausage made with the small intestine of a bison as its receptacle; it was fried in bears oil for a final browning. The 1805 expedition members were quite fond of this particular culinary treat. Fortunately, our executive chef is not striving for a historically accurate dinner menu. Bon appetite!
