CAMPION MARINE is a Canadian boat
manufacturer that seems to be doing just fine in a difficult market. Campion
has been making recreational boats for more than 40 years in Kelowna, British
Columbia, and now sells its products practically all over the world, even in
China.
But what interests me most about
Campion (which, incidentally is Canada’s biggest fiberglass boatbuilder) is the
fact that its boats are edible. At least I think they are. In a press release the
company proclaimed:
Campion Marine Inc., Canada's
largest fiberglass boat builder, is proud to announce that it will become the
first boat builder in the world to manufacture all of its boats with Envirez®,
a renewably sourced bio-derived resin from Ashland Performance Materials.
Envirez® resin is the first resin that uses a substantial amount of soybean oil and corn derived ethanol in its formulation.
So now, if you run out of food in mid-ocean, you can eat your boat. You’ll have to spit out the fiberglass strands, of course, otherwise they’ll get stuck in your teeth; and the diet of soybean and ethanol may start to pale after a week or two; but at least you won’t starve.
The only decision left to make is: Where do you start eating? Somewhere above the waterline, obviously. Not the cockpit floor, but maybe the coamings. Or perhaps the toerails if your crew wash their feet regularly.
The edible boat ushers in a new era of yachting and I look forward to the first book of recipes. Transom stew. Corn à la Cockpit. Poopdeck Purée. Pintle and Gudgeon Potage. It all sounds so delicious I can hardly wait to buy an old wreck of a Campion and invite my friends to a boat tasting.
Today’s Thought
This has got to be the most expensive food ever laminated.
— Bryan Miller, NY Times, (on Manhattan’s Casual Quilted Giraffe restaurant)
Tailpiece
“Don’t you think he looks like me, nurse?”
Envirez® resin is the first resin that uses a substantial amount of soybean oil and corn derived ethanol in its formulation.
So now, if you run out of food in mid-ocean, you can eat your boat. You’ll have to spit out the fiberglass strands, of course, otherwise they’ll get stuck in your teeth; and the diet of soybean and ethanol may start to pale after a week or two; but at least you won’t starve.
The only decision left to make is: Where do you start eating? Somewhere above the waterline, obviously. Not the cockpit floor, but maybe the coamings. Or perhaps the toerails if your crew wash their feet regularly.
The edible boat ushers in a new era of yachting and I look forward to the first book of recipes. Transom stew. Corn à la Cockpit. Poopdeck Purée. Pintle and Gudgeon Potage. It all sounds so delicious I can hardly wait to buy an old wreck of a Campion and invite my friends to a boat tasting.
Today’s Thought
This has got to be the most expensive food ever laminated.
— Bryan Miller, NY Times, (on Manhattan’s Casual Quilted Giraffe restaurant)
Tailpiece
“Don’t you think he looks like me, nurse?”
“Yes,
sir, but don’t let it worry you. All
new-born babies look strange for a while.”
(Drop by every Monday, Wednesday,
Friday for a new Mainly about Boats column.)
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