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The article presents information on the beaver-tail bean dish. The dish is a modified dough recipe for those caught camping without a frying pan. The dough was shaped into a long, narrow loaf, resembling a beaver's tail, stuck on a stick and baked over a campfire. Today, the dish is brushed with butter and cinnamon and sugar.

The article presents information on the Oka cheese. The Oka cheese is named after a former Algonquin tribe, which is named after the totemic animal okow. The cheese had its beginnings when the Cistercians immigrated to Canada in 1881 after being expelled from France. The cheese is famed for its soft creamy flavor and pungent aroma.

The article focuses on the fire fishing for eel by Arcadians. Arcadians fish at night-time which is known as fire fishing. A bundle of bark and pine soaked in turpentine is set into fire over the bow of the boat. One fisherman stood by a fouine to spear the fish, which would be cut in short strips, fried in butter, seasoned with salted herbs and simmered in a skillet.