Sunday, June 10, 2012

What’s black and white and red all over?

That would be our endangered species of the week (who’s embarrassed by all the attention) – the Grevy’s Zebra (Equus grevyi)! – image is from www.arkive.org   The Grevy’s zebra is one of three species of zebra and is found primarily in Kenya (95% of the population), but also in small areas of Ethiopia.  According to the National Zoo, Grevy’s zebras can grow to about 990 pounds, with males being about 10% larger than females.  They graze primarily on tough grasses found on the African savannah, and can live up to 20 years in captivity.  The adults mate in August, September, and October and gestation lasts a whopping 13 months!

Estimated to have declined in population by up to 50% in the past two decades, Grevy’s zebras are on the IUCN’s list of threatened species primarily due to habitat destruction, human disturbance, and competition with grazing domestic animals.  According to the authors of Wildlife Heroes (Scardina & Flocken, 2012), the social system of these zebras makes them particularly susceptible to threats:  “Grevy’s zebras have a totally different social system than the more numerous plains zebra, which served them well in their ecological niche until resources and numbers began to decline.  Breeding males remain on their territories year-round – sometimes even in times of severe drought.  Females and nonterrritorial (bachelor) males will migrate to more habitable pastures.  As fewer than three thousand Grevy’s zebra’s remain over thousands of square kilometers in northern Kenya and Ethiopia, the strongest, most territorial males are often left with a territory no females traverse.  On top of habitat loss, water shortages, hunting pressures and human disturbance, this certainly makes a successful breeding season more difficult, so the downward population spiral continues.”

A few reasons why we should care about zebra populations:

1)  Zebras, wildebeest, and antelope participate in a complex migration each year.  Zebras eat the toughest grasses first, which stimulates new, more tender growth for the next wave of migratory herbivores. *

2)  Zebras are prey species to carnivores such as lions and hyenas.  Grevy’s zebras, in particular, expand the range of these carnivores by inhabiting areas that other zebras do not (Scardina & Flocken, 2012)

3)  Saving zebras helps to protect other species that depend on this complex landscape.

Want to help protect the Grevy’s zebra?  Adopt a Grevy’s zebra at the Cincinnati zoo or support the Grevy’s Zebra Trust, which works to employ members of the local community in zebra monitoring programs. 

Grevy’s zebras are part of a breeding program and there’s good news – just last month, a baby Grevy’s zebra was born at the Cincinnati Zoo.  Check out the new baby!

*  source = McNaughton, S.J. 1979.  “Grassland-Herbivore Dynamics” in Serengeti, Dynamics of an Ecosystem, edited by A.R.E. Sinclair and M. Norton-Griffiths.  University of Chicago Press, Chicago. 389 pp.

Friday, June 8, 2012

Celebrate World Oceans Day 2012!

Check out this very creative video from oneworldoneocean.org and share it with your kids!  Lots of interesting ocean facts!

Peach and Tomato Gazpacho

Peaches are in season, so be sure to try this delicious cold soup from the September 2005 Gourmet magazine!Sammy Thompson
Yield: Makes 4 first-course servings
Ingredients:
  • 1 1/2 lb tomatoes, chopped (4 cups)
  • 1 lb peaches, pitted and chopped (2 cups)
  • 1/4 cup crushed ice
  • 2 tablespoons chopped shallot (1 medium)
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons white-wine vinegar
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 to 1/2 cup water
Instructions:
1)  Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
2)  Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl.
3)  Serve soup in bowls topped with tomato peach salsa.

PS.  Happy World Oceans Day 2012!

Wednesday, June 6, 2012

Headed to the beach?

If you’re living in the Chesapeake Bay watershed, chances are you like to visit Virginia Beach, Ocean City, or Rehoboth sometime during the summer.  The Chesapeake Bay Program has just come out with a list of 8 great pit-stops or side trips that you can make onDutch Gap Conservation Area your way to the beach (the photo is from Dutch Gap Conservation Area, credit to www.chesapeakebay.net).  Check out these beautiful places and try something new this summer!

Monday, June 4, 2012

Endangered Species of the Week–Frogs Leap Back into the Spotlight

Back in February, we talked about frogs for the Leap Day post.  As stated in that post, “One-third of all frog species are in danger of extinction due to a fungus commonly called the chytrid fungus (Batrachochytrium dendrobatidis).  Habitat loss is an even biggerPanamaian Golden Frog problem for frogs and other amphibians.  Often, frogs are viewed as the “canary in a coalmine” when it comes to the health of various ecosystems.  When we start losing frogs, scientists recommend that we really start paying attention.”  One of the most endangered frogs is the Panamanian Golden Frog (Atelopus zeteki) (photo credit Smithsonian CBC), which has been extinct in the wild since 2007.  Now there’s a little ray of hope shining from the Smithsonian’s Amphibian Conservation Center at the National Zoo.   As the zoo reported last week, scientists may have developed a probiotic that could protect them from the chytrid fungus.  To learn more about this new, positive development in amphibian conservation, check out this report from the Today Show.

What can you do to help in frog conservation?  Consider these ideas:

Saturday, June 2, 2012

Greening those Plastic Baggies!

Have you ever lamented the numerous plastic baggies that end up in the trash at your house?  Just one brown bag lunch can produce 2 or 3 dirty baggies that end up in the trash.  What’s a greenmomster to do?  You can’t really switch everything to washable glass orGaiam Countertop Plastic Bag Dryer plastic containers; they could break and they take up too much space in the lunch box.  Why not try washing out those plastic baggies and reusing them?  I’ve been using this cool baggie drying rack for quite some time and it really comes in handy.  I just wash the baggies out like I would dishes, and they can be used many times before they wear out.  Check out amazon.com to find several manufacturers of the baggie drying racks.

My husband says the fact that I use this drying rack proves that I’m either crazy,or cheap, or both (he says this in the most loving way…), but I say that the simple fact that these racks exist proves that there are a lot of greenmomsters out there!

Friday, June 1, 2012

Meat-Free Friday–Pasta with mozzarella, tomatoes, and basil

It’s that time of year again!  Time for a favorite pasta dish that can be served cold (good news for the brown bag lunches).  There are no set amounts for this recipe – I’m going to give you “guesstimates,” and you can adjust to taste.

DSC_0062
Ingredients:

  • 1 lb pasta – any pasta will do, but I like the farfalle, because they’re sort of festive
  • 1 lb fresh mozzarella – I like the tiny little balls (boconccini or ciliegine) sliced in half, but you can also slice the bigger pieces into bite-size pieces
  • 2 cups fresh basil leaves, torn into smaller pieces
  • about 8 oz grape tomatoes – I leave them whole, because they keep better for the next day, but you can also slice them in half
  • about 2-3 tablespoons olive oil

Instructions:

1)  Cook pasta to al dente and rinse in cool water
2)  Toss pasta with remaining ingredients