According to Irish mythology (of which there is no end) only one creature was wiser than man. This was fabled "Salmon of Knowledge" which had fed upon acorns of Tree of Knowledge. It was said that whoever tasted of salmon would inherit its wisdom and foresight.

Salmon Sensations!

An old man had devoted his life to capturing prized fish. Having finally achieved his goal, he entrusted preparation and cooking to his young apprentice, with a warning that he must not taste its flesh. But, while cooking salmon it got very hot and blistery. The boy touched those blisters and burnt his finger. To relieve pain, he placed his finger in his mouth thus becoming first to taste fish and to benefit from its magical powers.

The boy was Fionn MacCool, who later became great warrior prince of ancient Ireland. Fionn devoted his life to spreading of wisdom.

The Curtin’s carefully source local raw materials for Burren smoked salmon, trout, mackerel, eel, and cheese with control quality standards and regular testing from independent laboratories and inspections by certification organizations.

In store and online, they sell high quality locally produced crafts including leatherwork, knitwear, pottery, woodwork, jewelry, CDs, and books of local interest. There is also a full gourmet selection of locally produced fine foods, including Burren’s own specialties. Select from cheeses, jams, chocolates, and a fine selection of wines to remind you of your visit to Clare. I carried home a huge slab of smoked salmon and shared it with my neighbors and friends much to everyone’s delight.

After checking out samples we walked perhaps 200 feet to Curtin’s Roadside Tavern for a little “shake off chill” libation and to mix with locals.

Burren Smokehouse ships within Ireland and to countries all over world with Japan as one of their biggest markets.

The Burren Smokehouse Lisdoonvarna, Co. Clare, Ireland Tel: +353 (0) 65 7074432 www.burrensmokehouse.ie

When you’re home try this simple but tasty recipe for using your Burren’s Smoked salmon:

Drimcong House Restaurant Moycullen, Co. Galway

Warm Smoked Salmon Salad:

8 slices smoked salmon Mixed lettuce leaves, shredded

For dressing: 50g (2 oz) fresh spinach leaves 100ml (4 oz) sunflower oil 1½ tablespoon balsamic vinegar ½ tsp. fresh lemon juice Salt and black pepper

Warm Smoked Salmon Salad. Directions –

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By Mary Gallagpher – Read Jetsetters Magazine at www.jetsettersmagazine.com

Things aren't always what they seem. Tom explained that pronghorn antelope grazing on sage by road weren't true antelope but were a different species. In fact, sage they were nibbling wasn't same as sage with which we flavor our food. Pioneers had named plant after deciding it reminded them of European sage that is used as a seasoning. Tom went on to say that meadowlarks we saw were not true larks, either. Is nothing sacred? Next someone will tell me that Douglas Fir isn't a true fir! Guess I'd better not open that "field guide to trees" on my bookshelf.

The last mile or so down into canyon was so steep and rough that it was more comfortable (and faster) for passengers to get out and walk. At Indian Hot Springs, small stream that issues from steep bank is spanned by a small wooden footbridge, and with good reason: if you tried wading it, you'd parboil your feet. The spring raised river temperature just a skosh at our put-in, and that's a good thing. (Remember term "snowmelt?") Full of turkey burritos, we inflated rafts and paddled out into current. For this trip we had four boats: one raft propelled by four paddlers, two rafts rowed by guides using long oars, and an inflatable kayak, which I paddled today. Its maneuverability makes it a lot of fun, although smaller size of craft renders it more vulnerable to big rapids.

The gorge soon narrowed into a stunning slot canyon, and we hit our first major rapids. Submerged rocks in stream are an ever-present hazard, and one raft got hung up briefly before its driver freed it. As sun sank in west, we stopped to gather firewood for evening's cooking. The Bruneau is not heavily used due to its inaccessibility, so wood was plentiful. Farther downstream we stopped at a nice grassy spot with fragrant juniper trees. The cliff behind provided a good vantage point for a photograph, and soon we were casually talking politics over fresh grilled salmon and fruit salad. Kyle's Dutch-oven pineapple upside-down cake was perfect. He told us how on one trip a guide had proudly flipped his Dutch oven over onto tabletop, only to discover he had picked up wrong one. Tamale pie is a little too liquid to be served that way.

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By Robert LaGrone, Las Vegas Correspondent, Jetsetters Magazine at www.jetsettersmagazine.com