We started with shaking and prying the pine nuts loose. This cone's nuts appeared a little chard. After fumbling with some rocks, we finally perfected the technique needed to crack open the shell without destroying the precious nut. Out of all of us, I was the monkey who had the hardest time whacking it open. The nuts disappeared within moments of being freed from their shells, their fresh piny flavor better than any bought from the store.
We then moved on to investigating the resin on the tip of each talon-like protrudance. Hard, yet malleable, the resign was sticky and crystalline somewhat like old, wet sugar. Its sweet forest smell prompted us to take a light to it. It burned elegantly, dripping off of the cone's tips like wax while producing a stronger scent. I was tempted to take the cone home to figure out how to make incense from the resin.
After eating a few more pine nuts, we left to begin our return trip. On our way back to the trail, we passed a family with arms full of pine cones. I asked why they were collecting the cones, expecting that they, too, would eat the little nuggets hidden near the middle. Perhaps they needed so many because they had ambitiously planned to make some wildcrafted pesto sauce. Wrong. They were getting ready for pine cone races down the hill. We started our trek on towards the bottom of the mountain while the gentle tumbling sounds of the cones trailed behind us.

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