hidden thigh straps and built-in kneepads. The PFD would look like puffy buckskins. I told them I would run a voluminous class III as Owl’s dou- ble and give Hollywood a more realistic two- minute opening scene. “We’ll think about it,” they mused.


As it turned out, Attenborough and Eberts cut the scene in its entirety, partly because the water levels were so low that spring that it was diffi- cult to find a “shootable” location. Just as well—a victory for Kirk and me and the dignity of Canadian canoe culture.


I went on to teach Brosnan how to throw knives, piss out of a canoe and paddle at least as if he’d done it before. It was a rather enjoy- able escapade being part of the 007 entourage, although I spent more time driving around the hills of Malibu with Brosnan, smoking good (but not Cuban) cigars, eating sushi and grilled swordfish, and hitting the jazz clubs of Montreal, than actually teaching the would-be Owl any wilderness skills.


It was a bad movie, but at least I felt good about my part. As Kirk Wipper would agree, the movie didn’t make a mockery of the art of canoe- ing in a cultural sense. It did prove that Attenborough was losing it as a director. And I got to kiss leading lady Annie Galipeau at the premier in Waskesieu.


Hap Wilson is a writer, photographer wilderness guide and artist based in Ontario. His most recent book is Canoeing and Hiking Wild Muskoka, An Eco-Adventure Guide.


*available at fine newsstands or subscribe online at www.rapidmag.com


2004 Annual 11


Classic Grilled Cheese


4 slices sweet & sour sliced rye bread with caraway seeds 2 cups coarsely grated cheddar cheese 2 tbsp butter or margarine at room temperature 4 tbsp ketchup 1 copy of Rapid*


Heat medium non-stick pan to medium. Spread soft butter on both sides of bread slices. Sprinkle grated cheese over two slices of bread. Cover cheese with remaining slices. Place in pan and grill until crispy, golden brown. Flip with plastic spatula. Grill side two. Watch for smoke indicating burning of your per- fect sandwich. Place on plate and cut in half. Add ketchup.


Enjoy with a fresh copy of Rapid, Canada’s Whitewater Magazine.


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