JUDY WOODRUFF: In the Italian Alps, going
back to nature is taking on a whole new meaning.
A survival expert is teaching men and women
to learn to live like Neanderthals.
Special correspondent Malcolm Brabant left
his own man cave to watch a couple of guys
try to become cavemen.
MALCOLM BRABANT: Guido Camia used to be a
pastry chef, but he has traded his kitchen
for the great outdoors, teaching students
how to sustain themselves in the wild.
Survival courses exist around the world, but
Guido claims he's the first to give weekend
survivalists a Neanderthal twist for about
100 bucks a throw.
GUIDO CAMIA, Survivalist (through translator):
Hunting is one of those things that can go
well, but can also go bad. You might not eat
anything one day and have lots the next. Every
morning, you have to think, how you are going
to make it to the evening?
MALCOLM BRABANT: The wanna-be cavemen belong
to a generation that's becoming more environmentally
conscious and possibly militant.
Luca Bernardi labors in a tire factory, and
is desperate to reconnect with nature.
LUCA BERNARDI, Apprentice Neanderthal (through
translator): I work six days a week in a dark,
gloomy, noisy place, where tension grows on
you, completely opposite to these natural
places.
MALCOLM BRABANT: Guido can't be certain that
Neanderthals trod this ground 400,000 years
ago, but traces of their existence have been
found in a nearby valley. And, as they were
nomads, may might have treated this very landscape
as an all-you-can-eat buffet.
Here in the Italian Alps, this real caveman
territory. Now, I realize that there are some
people who are going to be slightly disappointed
that I haven't dressed up in an animal's skin,
but not only do I want to preserve my dignity,
but I also want to be historically accurate,
because there was no way that a Neanderthal
would reach my advanced age.
And, also, I'm two to three times the size
of the average Neanderthal, thanks to modern
living.
Neanderthals needed an abundance of protein.
And the river offers one-stop shopping. Guido
fashions a fishing line with a cricket on
a bone hook as bait. And this is an example
of primitive ingenuity, a fishing net woven
from twigs and leaves.
GUIDO CAMIA (through translator): Let's look
for a peaceful place to fish.
MALCOLM BRABANT: But as Guido lays the truck,
chemical engineer Daniele Bernocco is not
feeling so macho.
DANIELE BERNOCCO, Apprentice Neanderthal (through
translator): Going in the water is cold. I
know I should go in to get my food. It's a
strange feeling. I feel powerless compared
to primitive man.
MALCOLM BRABANT: But when they check the lures
a few hours later, Guido discovers their efforts
were in vain.
GUIDO CAMIA (through translator): We no longer
know animals or nature. We're scared of the
woods. Mankind is afraid of this environment,
as it's no longer his. Living in cities, we
have lost total contact with nature.
MALCOLM BRABANT: Early man required a fusion
of intelligence, muscle power and friction
to generate combustion in sawdust, and then
to nurture the tiniest of sparks.
It takes a couple of attempts before Guido
succeeds. The would-be Neanderthals quickly
learn how vulnerable they are. They find it
impossible to create fire, but there's no
shame in that. Guido took months to perfect
the skill.
DANIELE BERNOCCO (through translator): It's
not difficult. It is interesting.
MALCOLM BRABANT: In the Neanderthal's world,
there was a clear gender distinction. Men
would hunt, while women performed domestic
chores. their arduous existence meant they
required a similar calorie intake to that
of a modern athlete.
The eggs produced by Guido come from his farm,
organic, of course. Next up, crickets and
other grubs.
GUIDO CAMIA (through translator): Insects
are 80 percent protein. They're easy to catch.
DANIELE BERNOCCO (through translator): They
taste like popcorn.
LUCA BERNARDI (through translator): Cereals
and hay.
MALCOLM BRABANT: Dust signals the end of the
day and the novices' endurance. The terrain
has taken a toll on their bare feet, and they
have put their shoes back on as they help
prepare supper alfresco, a rabbit.
This is clearly an Italian fixed menu, after
bugs, bunny.
DANIELE BERNOCCO (through translator): I have
learned what my limits might be. I am now
aware of what I would avoid. As most probably,
I would be a failure.
LUCA BERNARDI (through translator): I have
a lot to learn. I have had confirmation that
I like this environment also as a way of having
fun out of it. I feel relaxed.
MALCOLM BRABANT: Guido prepares a flatbread.
He admits this particular course has been
soft, and offers tougher adventures, where
participants go hungry if they fail to catch
supper.
GUIDO CAMIA (through translator): It's all
hard work, which we're no longer used to doing,
all manual jobs.
MALCOLM BRABANT: At last, the rabbit is done.
GUIDO CAMIA (through translator): My grandfather
used to say, if you're starving, anything
tastes good.
DANIELE BERNOCCO (through translator): It's
good, but it's missing salt.
MALCOLM BRABANT: If nothing else, Daniele
and Luca now fully appreciate the comforts
of modern existence. Their deprivation didn't
last long.
After we left, they headed to the nearest
bar, as cavemen are wont to do.
For the "PBS NewsHour," I'm Malcolm Brabant
in Piedmont, Italy.
JUDY WOODRUFF: Some of us won't be joining
them.
