FOOD DE"LIGHT"

Since it is rather bleak outside at the moment, cold but not really winter wonderland, I was yearning for some color.
Cutting up a melon a few days ago and marveling at the intricate inside gave me an idea...

Mostly it is the flower of a plant that we admire, but on closer examination, the inside of a fruit or vegetable can be as beautiful!

May this bring some color to your day, too

 Who would have thought that a potato has such an inner life...

 Doesn't the seed bed of this melon look like a little embryo?

Something different this time, with room for development. 

Any feedback would be appreciated! 

January Conservation Tip

The BC Wolves need our help!

 Is killing one species to possibly save another species ok? 

Regarding to Government of British Columbia's Ministry of Environment, the Mountain Caribou in British Columbia is in peril:

BC List: Red, COSEWIC ( Committee on the status of Endangered Wildlife) Status: Endangered (May 2014), SARA ( Species at Risk Act) Status: Threatened (June 2003) (1)

On the same site (2) is also explained why the mountain caribou is declining fast:

"Population has declined greatly and continues to decline. Many subpopulations are disjunct, and the smallest populations have so few animals that they are susceptible to extirpation simply due to stochastic events. Loss of old coniferous forests, primarily to logging, leads to increased predation, loss of forage and increased susceptibility to disturbance. Increasing numbers of other ungulate species have further driven up predator populations."

Now the Government of British Columbia is finally ready to take action, 12 years after the mountain caribou was declared threatened....well better late than never, right?

They are going to tackle the main problem, or so they say...lets read the text above again:

LOSS OF OLD CONIFEROUS FORESTS, PRIMARILY TO LOGGING.....

In regards to their own finding one would hope that they are reducing or stopping logging in the known caribou habitats and greatly reduce ANY human activity in the affected areas.

But far from it, instead of education for example snow mobile drivers or back country skier and restricting all other recreational use, as for example hunting the caribou, the government has a different plan. 

They are planning to kill, and this has already started!!!, about 180 wolves in the region where the caribou are dwindling. Mind you, in one of these regions, the Peace region/region 7B, hunting the caribou is still permitted.....(3)

Granted, in all studies that I read, the majority of caribou died through predation. Although even the government states, only 37% of these deaths were due to wolves (4). Once the wolves are culled are we then continue to eradicate cougars, bears and wolverines in the areas of concern?
As stated in the above excerpt, Loss of old coniferous forests, primarily to logging, leads to increased predation! 
Or in other words, as the Conservation Northwest (7) states:
"Most herds are in decline as a result of widespread changes in their old growth forest habitat from the cumulative effects of rampant logging, road building and myriad other development. The science is clear that the habitat fragmentation and the conversion of old growth forests have made mountain caribou more vulnerable to predation. "
Also in the fairly current Management plan for the Grey Wolf by the BC Ministry of Forests, Lands and Natural Resource Operations (5) it states that " Wolf densities were reduced; however, a correlation between reduced wolf densities and caribou recovery could not be substantiated"

In Alberta almost 1000 wolves got killed in the last 10 years to protect the mountain caribou. This postponed further shrinking of the threatened herd but the herd did not recover to a healthy size. And logging and other natural resource exploration are continuing....(6)

Seems like we are sitting between a rock and a hard place here, if we let the wolf cull unopposed happen, hundreds of wolfs will die in vain. But if  no measurements are taken the caribou may disappear from the area and "there will be intense pressure to reopen those habitats to logging, road building and motorized recreation – habitat that is critical to thousands of other plants and animals." (7)

What we need is a solid, PERMANENT protection of the caribous habitat.

Nature doesn't need our help but our protection, she just needs to be left alone, as shown in this short movie:

Please stand up for our nature, wolves and caribou alike!

Don't look away....

How you can help and contribute:

- get informed, the links below are a great way to start
- share the information as much as you can, email, social media, talk to friends etc
- let the government now your opinion
- support Pacific Wild


Informative links:
Pacific Wild.org 
Save BC Wolves via Indiegogo
Many thanks to the Northern Lights Wildlife Wolf Center for the most recent informative
PAW FLASH
check out #saveBCwolves on facebook

and of course the below sourses:

(1) Government of British Columbia, Ministry of Environment

(2) BC Conservation Data Centre: Conservation Status Report

(3) Hunting and Trapping Regulations Synopsis 2014-2016, Region 7B

(4) British Columbia Newsroom

(5) Management Plan for the Grey Wolf, B.C Ministry of Forests, Lands and Natural Resource Operations

(6) Nature, international weekly journal of science, Wolf cull will not save threatened Canadian caribou, Jan 20, 2015 by Emma Marris

(7) Conservation Northwest

Light Painting the Town

Actually I was prepared to show off some nice Winter Wonderland images....but after a initial snow fall in mid/late November everything thawed and it is rather green outside now.
Perfect time though to make good on the promise to show you more of a pre-conference workshop that I took while attending the Photoshop World Conference in Las Vegas this fall.
The workshop was advertised as "Light painting the town" and the location was kept a secret. Sounded exciting to me! I imagined myself standing somewhere in Las Vegas and was wondering how we would be able to light paint in this bustling city...well we didn't.
After a quick introduction at the conference center we finally were informed of our destination: Nelson, Nevada.....

I had never heard about this ghost town, but it sure has a dramatic history. Called Eldorado by early Spaniards the town was later renamed to Nelson. From 1858 to 1945 it was the hub of a booming gold and silver mining industry, in fact one of the mines, Techatticup Mining camp was the most succesful mine in Nevada bringing in millions of dollars. It's remote location brought in lots of characters who hoped the authorities wouldn't go that far to look for them. An explosive and often deadly mix.

Now it is a picturesque ghost town with a stunning scenic backdrop.
Blockbusters like "3000 Miles to Graceland" have been filmed here and some of the remains as the crashed plane below are just adding to the charm.

  
After a quick 'go check out the place" it started to get dark and we got summoned for the practical part of our instruction. On the way to Nelson from Las Vegas we already had a quick theoretical part and all bodies cameras were dialed in to the right settings...now the fun started...

With all the old cars and artifacts around, there was lots to choose from, but what looked really easy when shown by the experienced instructor, Dave Black, turned out to be rather tricky doing it by yourself. Notice the light inside the car was still working, as well as the headlights? After 50 years of not being used....Not really, the inside light was my headlamp and the ghost in the image below turned on the headlights ;-)
Feel free to click on the images to enlarge them and have a better view of the details.

After a little practice I got the hang of it and had a lot of fun!

The museum/barn, the heart of nowadays Nelson

 old fire engine

water tower

Since setting up a light painting shot takes all your focus and many trials to get it right, time flew by and after what seemed only minutes, but was really about 3 hours, we were heading back to Vegas. Not too soon as I realized in the bus, we were dusty, dirty, sweaty, THIRSTY and utterly exhausted...but it was well worth it.

December Conservation Tip

I know it's not yet December, but it will be very soon. I also wanted to get this blog out before the big Black Friday rush. Who knows, maybe this will save you the trip to a crowded mall...

In the last couple of years I put together list of organizations that deserve your attention and that offer gift donations and/or gift adoptions of wild animals and much more. In good old tradition, for my first tip this year, I would like you to check out the December Conservation Tips from 2012 and 2013.

Been there, done that and looking for something else? Me too, so I kept looking for other ideas that are environmentally friendly, sustainable, organic or otherwise guilt free...;-).
Here what I came up with:

How about tickets to the Banff Film Festival World Tour? To see where they play and what they play, just click on the link. There are amazing films on the schedule and no matter where and what you see, you won't regret it.

Say (it with) cheese....;-)
You all know I am a cheese fan and it is my pleasure to recommend two of the best cheese companies to you.
The first one I have visited quite often and dearly miss it, now that we moved out of the vicinity of it:
Harley Farms Goat Dairy. The best goat cheese ever. My favorite: the Lavender Honey Chevre...to die for.
Harley Farms ships US wide and they have much more than cheese!

Moonstruck Organic Cheese Inc., a small dairy farm on Salt Spring Island makes one of the best cheeses I had here in Canada. In fact, I liked the cheese so much that we HAD to stop over at their dairy on Salt Spring during our Explore BC tour this summer. My favorite: The White Moon Camembert. Yummy!
Moonstruck ships Canada wide. For special offers check out the Moonstruck Cheese Club.

The next suggestion is for that very special person in your life that is an environmentally conscious outdoor enthusiast and always cold! I first saw this company mentioned in a German magazine and was immediately taken by their idea:
Check out Ortovox. They producing fair-trade, environmentally-friendly processed clothing, especially jackets with a sustainable raw material: Wool. It's light, temperature regulating and warm, even when wet! It does not get much better than that. I would love to get my hands on one of them and finally found a retailer who would ship to North America: Blue Tomato
My favorite: the Piz Bernina jacket, but no, I haven't tried it ...yet....
Da Ortovox eine deutsche Firma ist, habe es da meine deutschen Freunde besorgungstechnisch und finaziell etwas besser....;-)


A little less expensive? No problem. Try something from the Rocky Mountain Soap Company. At the Banff Film Festival Market we stumbled upon a great, almost local cosmetic company with a great promise:
"We only use 100% natural ingredients, the finest essential oils, real grains, berries, and other sources that Mother Nature provides."

The soaps smell absolutely heavenly and the body butter leaves your skin soft and nourished.
My favorite: the lavender soap and the vanilla coconut body butter
The Rocky Mountain Soap Company ships within Canada AND international!


Now that we pampered the body, how about something for mind and soul?
The wolf is probably the most misunderstood mammal of all times. Hated and hunted to the brink of extinction. Disregarding that this killing is cruel and unnecessary, the wolf has an enormously important role in a functioning ecosystem. Ever so slowly this is understood by some. Now someone with a deep knowledge and understanding of wolves and it's environment, wrote an award winning book everyone interested in wolves and/or a functioning ecosystem should read:
Kevin Van Tighem's "The Homeward Wolf". Although it is a documentary, it is written so well, I read the whole book the same evening I had bought it AND due to it's format, it's just the perfect stocking stuffer!

Need more "wolf" ideas? The Northern Lights Wildlife Wolf Center in Golden, BC does an amazing job educating young and old about the importance of wolves. If you are following my blog, you know I have visited them many times and I would like to pass on what they just have posted:

 "Hey Everyone!!
the Holiday season is upon us... We just want to remind of our unique gift ideas here at the wolf centre. We have Sponsorships available, your loved one would receive a Xmas package and would help the centre continue to promote wolf education.
We also have gift certificates for a walk with the wolves available for those adventurous spirits!
We have until mid-December to send packages for you to receive them on time for Xmas.
Cheers!!"

 My favorite: the wolf walk :-)) Who does not want to go home with an image like that....

Last but not least, try local fairs and Christmas markets for last minute gifts. 

If you have further recommendations, please feel free to post them in the comments for all to see.

That being said

HAPPY GIVING AND HAPPY HOLIDAYS

Farewell to Fall

Fall is over. Definitely! With temperatures way below freezing and a dump of snow, fall's blaze of color disappeared. But not before I could capture a fair bit of it.
Here are my favorites before going into the all white mode...;-)

  Dipper Lake Reflection

 Backlit Macro

Yellow and Haze on the access road to Dipper Lake

Splash of Color along Dutch Creek

Fall Wolf

Misty Morning

Windswept Grasses

Color at the Hoodoos

Leaving Kimberley

Yellow Macro

Frosty Red Macro

On the Way to Tanglefoot Lake

Valley View

White Swan Lake

Illumination

November Conservation Tip

Put some aroma in your life!

When it comes to food, nothing beats homemade. In my opinion. It's made with love and you can choose the ingredients. I would much rather receive or give away something homemade than something fancy made with ingredients I can't even pronounce. 
After the recipients of my homemade gifts are now well stocked with jams, jellies and salsa, I wanted to come up with something new. Infused oils seemed to be an easy to make and an easy to please idea. I tried my three favorite flavors, lemon, basil and rosemary. Well, the lemon one turned out ok, the basil one molded before I even could try it (luckily, as I found out later) and the rosemary one looked nice with a whole branch of rosemary sticking in a decorative bottle, but didn't taste that much of rosemary.....hmmm, nothing to be proud of and certainly nothing to give away as present.
But there is a solution to every problem and mine came in the form of a brochure of the nearby College of the Rockies offering a class on Infusing Oils and Vinegars. As I read that the instructor would be Danielle Cardozo, a Masterchef Canada competitor whose every episode I watched on TV, I signed up right away.

I'm glad I did!
After a quick introduction, Danielle showed us the most common vinegars and oils

and explained in detail which ones worked best for infusions and which ones are better for other uses.
We tasted every one of the oils and vinegars present to get an idea of the different flavors.

White Balsamic vinegar was new discovery to me and I have to say, I really like it.

Then we went over some of the ingredients and do's and don'ts when it comes to infusing oil and vinegar. Here I learned why my basil oil went bad and how lucky I was not to have tried it. All fresh herbs and other ingredients that contain water, as for example basil and garlic, can harbor bacteria. Enclosed in oil, anaerobic bacteria as the Colstridium botulinum, can thrive. This particular bacterium is rather common and produces a neurotoxin that can be deadly. Danielle advised us strongly to use up oil with fresh ingredients within a few days and store it in the refrigerator. Or use dried herbs and dried garlic for infusions with a longer shelf life. Only exception to the rule is citrus zest, since it's "liquid" is oil not water based. Also dried herbs generally produce a more flavorful infusion if they get grounded up in a mortar before use.

For inspiration, Danielle had prepared some oil and vinegar infusions ahead of the workshop, and had us taste these before we went to work with our own creations. I could have spent the rest of the time just dipping away, that's how yummy they were.
Nevertheless, we put on our aprons and let our imagination run. Since I like citrus and mango a lot, I started with a mango vinegar and a citrus oil. I tried a few more and will share my two favorite concoctions below.

Most recipes for infused oils and vinegars I came across so far, had me mix the ingredients and then wait for a couple of weeks....Danielle though has a different approach, which I, impatient as I am, like much better. Mix your ingredients and then heat your oil or vinegar up to 65-85˚ C / 150-185˚ F. Best in a water bath and for up to 8 hours.

She brought her great SousVide to class which keeps the set temperature for as long as you want, and we all dropped our infusions in there, amazing what this machine can hold. A few of the recipes though were calling for reductions and there came some tempting smells from the stove.

While all our creations were infusing, Danielle sat down with us for some Q&A and of course we all wanted to hear about her Masterchef experience. Danielle confessed to have been a fan of the US and Australian Masterchef series and watching them with her kids. As the Canadian version got announced, her daughter urged her to apply. A few weeks later she had an interview over the phone and got invited right away to an audition in Calgary for which she had to cancel a vacation to Mexico. Shortly after that she competed very successfully in the first Masterchef Canada. I can only imagine what a logistical nightmare it must have been to leave kids and job for up to 44 days and travel to the other end of Canada, no phone, no contact allowed.
Danielle describes the time as a contestant life changing, intense and one she doesn't want to have missed but she is happy to now have her "normal" life back.

We all were spellbound and "smellbound" and only reluctantly pulled our infusions out of the SousVide.

That evening, as you can guess, we had bread and dipping oil and vinegar as appetizer.

As promised, here my two favorite infusions:

Cranberry, cinnamon and vanilla vinegar:
Cut dried cranberries in small pieces, give into a pint mason jar and cover with white balsamic vinegar until just covered for about 1 hour. Add a pinch of cinnamon and about 1/4 to 1/2 teaspoon of vanilla extract. Fill up the mason jar with white balsamic vinegar and close lid. Infuse for 8 hours. Strain and fill into a sterilized bottle. Store cool and dark.
This would make a great host gift for a Thanksgiving invitation....

Since I don't have a SouseVide and are not so much a fan of plastic anyway, I use mason jars. But any container that can be closed and heated up to 65-85˚ C / 150-185˚ F should do. For the "infusion process" I put the mason jars in my canner and filled the canner with enough water to almost cover the jars. I played with my stove settings until I found the right setting to keep the water at a temperature around about 75˚ C/165˚ F, and just left it in there for 8 hours.

Lemon and anise vinegar:
Combine the zest of an well washed organic orange and lemon with enough white balsamic to fill a pint mason jar, add anise to taste, a little goes a long way. Proceed as described above.

It's only coincidence that I chose two vinegars, the procedure would be the same with oil. In the tasting my favorite vinegar for infusions by far was the white balsamic vinegar, with the oils it was sawflower and light olive oil. But I recommend to give different oils and vinegars a try and see for yourself.

I asked Danielle if she had a favorite cook book on infusions, she smiled and answered:"...the internet".
Here you go, just let your taste buds be the limit and give it a try. Infused oils and vinegars make great host gifts or Christmas presents, or score with homemade infusions at your next dinner party.

P.S. If you live in the Kootenays, keep checking out the College of the Rockies schedule. Hopefully they will offer the workshop again!