He grubbed around in his bag as he progressed past Grand on his way down the Bowery, walking in the glow from the electric showrooms of the many lighting stores fringing the street. He had a few pieces of dried squirrel meat in there, wrapped in plastic and cloth. The hunter, working by touch alone, claimed a small piece and reclosed the wrapping. He bit a morsel off and chewed, slowly and methodically, matching action to footfall. The flavor was somewhere between chicken thigh and rabbit. There was better squirrel to be had farther up the island; the animals in Central Park inevitably took in enough pollution to render their meat blander, and sometimes more bitter, than it really should have been. But it kept him moving, and it kept the saliva flowing, so that he avoided thirst and didn’t deplete his physical reserves.

…

THE HUNTER awoke gently from a peaceful sleep at the break of dawn, its rosy fingers softly touching his face as he slept beneath a great Central Park cypress by the water. He sat up, cross-legged, silent, breathing deeply as the rising sun warmed him. The hunter then stood, pulled some leaves from the cypress, crushed them in his hand to release their oils, and rubbed them under his armpits to minimize his odor.
Walking quietly around the park, he gathered cattail shoots from the water’s edge, lamb’s-quarter leaves, hen of the woods mushroom flesh, a little mountain mint, and wood sorrel, and he returned to his spot under the cypress to eat it with a piece of squirrel meat. He was always careful never to take too much from one plant. He was a hunter, and that meant he never knew when he might have to rely on foraging to live. The moment he allowed himself to believe that the movement of seasons was perfectly repeating and broadly predictable, he would be creating the conditions for his own death.