Ms. Strutchbury urges consumer to buy organic coffee and bananas from Latin America, and describes the impact of doing so. It’s such a minor adjustment to our buying habits, and one we should all immediately incorporate in our shopping!

Barbara

Though a consumer may not be able to tell the difference, a striking red and blue Thomas the Tank Engine made in Wisconsin is not the same as one manufactured in China — the paint on the Chinese twin may contain dangerous levels of lead. In the same way, a plump red tomato from Florida is often not the same as one grown in Mexico. The imported fruits and vegetables found in our shopping carts in winter and early spring are grown with types and amounts of pesticides that would often be illegal in the United States.

In this case, the victims are North American songbirds. Bobolinks, called skunk blackbirds in some places, were once a common sight in the Eastern United States. In mating season, the male in his handsome tuxedo-like suit sings deliriously as he whirrs madly over the hayfields. Bobolink numbers have plummeted almost 50 percent in the last four decades, according to the North American Breeding Bird Survey.

The birds are being poisoned on their wintering grounds by highly toxic pesticides. Rosalind Renfrew, a biologist at the Vermont Center for Ecostudies, captured bobolinks feeding in rice fields in Bolivia and took samples of their blood to test for pesticide exposure. She found that about half of the birds had drastically reduced levels of cholinesterase, an enzyme that affects brain and nerve cells — a sign of exposure to toxic chemicals.

Since the 1980s, pesticide use has increased fivefold in Latin America as countries have expanded their production of nontraditional crops to fuel the demand for fresh produce during winter in North America and Europe. Rice farmers in the region use monocrotophos, methamidophos and carbofuran, all agricultural chemicals that are rated Class I toxins by the World Health Organization, are highly toxic to birds, and are either restricted or banned in the United States. In countries like Guatemala, Honduras and Ecuador, researchers have found that farmers spray their crops heavily and repeatedly with a chemical cocktail of dangerous pesticides.

In the mid-1990s, American biologists used satellite tracking to follow Swainson’s hawks to their wintering grounds in Argentina, where thousands of them were found dead from monocrotophos poisoning. Migratory songbirds like bobolinks, barn swallows and Eastern kingbirds are suffering mysterious population declines, and pesticides may well be to blame. A single application of a highly toxic pesticide to a field can kill seven to 25 songbirds per acre. About half the birds that researchers capture after such spraying are found to suffer from severely depressed neurological function.

Migratory birds, modern-day canaries in the coal mine, reveal an environmental problem hidden to consumers. Testing by the United States Food and Drug Administration shows that fruits and vegetables imported from Latin America are three times as likely to violate Environmental Protection Agency standards for pesticide residues as the same foods grown in the United States. Some but not all pesticide residues can be removed by washing or peeling produce, but tests by the Centers for Disease Control show that most Americans carry traces of pesticides in their blood. American consumers can discourage this poisoning by avoiding foods that are bad for the environment, bad for farmers in Latin America and, in the worst cases, bad for their own families.

What should you put on your bird-friendly grocery list?

Organic coffee, for one thing. Most mass-produced coffee is grown in open fields heavily treated with fertilizers, herbicides, fungicides and insecticides. In contrast, traditional small coffee farmers grow their beans under a canopy of tropical trees, which provide shade and essential nitrogen, and fertilize their soil naturally with leaf litter. Their organic, fair-trade coffee is now available in many coffee shops and supermarkets, and it is recommended by the Audubon Society, the American Bird Conservancy and the Smithsonian Migratory Bird Center.

Organic bananas should also be on your list. Bananas are typically grown with one of the highest pesticide loads of any tropical crop. Although bananas present little risk of pesticide ingestion to the consumer, the environment where they are grown is heavily contaminated.

When it comes to nontraditional Latin American crops like melons, green beans, tomatoes, bell peppers and strawberries, it can be difficult to find any that are organically grown. We should buy these foods only if they are not imported from Latin America.

Now that spring is here, we take it for granted that the birds’ cheerful songs will fill the air when our apple trees blossom. But each year, as we continue to demand out-of-season fruits and vegetables, we ensure that fewer and fewer songbirds will return.

Bridget Stutchbury, a professor of biology at York University in Toronto, is the author of “Silence of the Songbirds.”

• Paul Hanrahan, CEO AES Corporation
• Richard Darman, Board Chairman AES Corporation
• Patrick Kron, CEO, Alstom
• Aloisio Vasconcelos, Alstom Brazil
• Hidroecologica del Teribe S.A.
• Hilda Candanedo, Director of Managing Watersheds, ANAM
• Natalia Young, Director of Protecting Environmental Quality, ANAM
• Soren Langvad, CEO, E. Pihl & Son A.S.
• Ligia Castro de Doens, General Administrator, ANAM
• Javier Giorgio, General Manager AES Panama
• Eduardo Reyes, General Subadministrator, ANAM
• Ruben Blades, Minister of Tourism
• Kristian May, CEO, MT Hojgaard a/s
• Humberto Gonzalez, Project Director AES Changuinola S.A.
• Empresas Publicas de Medellin
• Lars Josefsson, CEO, Vattenfall AB

and urge them to not further fund or participate in the hydroelectric projects along the Changuinola and Bonyic Rivers in Bocas del Toro Province, Panama.

What do you know about this project & how do you feel about it? Thanks, Barbara

“Save Panama Biosphere Reserve from Dams”   

article taken from Center for Biological Diversity

Four proposed hydroelectric dam projects threaten free-flowing Panamanian rivers, rare tropical species, indigenous cultures and a biologically diverse World Heritage site in the remote rainforest of western Panama. Promoted by the Panamanian government, the Colombian-owned Hidroecologica del Teribe (HET), and the U.S.-based AES Corporation, the dam projects would forever alter the pristine rivers of the Changuinola/Teribe watershed.

HET would operate a dam on the Bonyic River, within indigenous Naso territory. The remaining three dams would be constructed and operated by AES Corporation, which has recently faced lawsuits in the Dominican Republic for the alleged dumping of rock-ash. AES also had to pull out of the controversial Bujagali dam project in Uganda for issues similar to those in Panama. And more than 5,000 people protested a proposed electric plant in El Salvador this summer. In Panama, construction of the lowest Changuinola dam alone would biologically deplete more than 500 miles of streams. These four dams and their roads, bridges, and power lines would devastate unique native fish, damage the ecosystem, and open the remote jungle to development.

La Amistad Reserve contains Central America’s largest intact tropical rainforest, is a United Nations designated World Heritage site, and harbors incredible biodiversity including more than 40 species of fish. Most of the fish in the watershed depend on access to the ocean to complete their life cycles, but the dams would hinder migration, possibly leading to the disappearance of up to 11 aquatic species. The dams would also flood indigenous Naso and Ngobe territories, displacing several thousand people.

Please join the growing international movement to protect this ecological jewel and voice your opposition to the proposed Hydroelectric Projects.

I saw a program called “Man vs. Wild” on the Discovery channel last night and it was filmed in Panama with several members of my family, my father-in-law, Aseroy, and two of my brothers-in-law are on it, Erito and Ruben. They take the host Bear Grylls hunting in the jungle. I am sure they will re-run it so watch for it. The family had told me about filming it and how crazy they thought he was for eating bugs and snakes raw. They did say he was very nice.

Be warned that much of what he says about Panama are extreme exaggerations when he makes statements like “Panama is one of the most inhospitable places on earth”!? huh? He also talks about how you could die at any moment in the jungle, not quite. But when he talks about the “20 foot long crocs and the great white sharks in the mangrove swamps on the Caribbean coast” I had to laugh. We do not even have salt water crocs in Panama and great whites are cold water sharks and I have never heard of them in the Caribbean at all. He makes it look very dramatic and dangerous. Guess it makes better TV, but if you have been there or consider going do not be put off by his comments, it is much safer than he makes out.

I also did not appreciate seeing him kill and eat the snake and insects while they were still moving, especially since I know the guide who was with him and where he was exactly and he did not have to eat them for survival. He could have made his point without actually eating them. Again, all about “good TV”.

It was very fun to see the family on TV here in the US.

take care,

Anne

Chef Warren Schwartz of Whist at the Viceroy Santa Monica hotel in Los Angeles is such a travel fanatic that he has a separate menu, “Warren’s Culinary Journal,” to showcase his finds. Here he reports on a trip to Nicaragua: “Now that Costa Rica is so expensive, Nicaragua is the new frontier. I was in Las Salinas on a surf trip; the food was plain, but its simplicity made it exciting. Tostones (fried plantains) are served everywhere. They’re like a cross between a banana and a potato. I’m going to serve them just like they did at our hotel, La Gran Francia, in Granada (doubles from $105; 011-505-552-6000 or lagranfrancia.com): with fried fresh cheese, diced tomatoes and onions and hot sauce……”

foodandwine.com

Each item on the menu was simply delicious. Chef Melissa taught the group how to prepare plantains using a wooden tool she brought from Panamá. There are two tools, the one she demonstrated makes little patacone baskets. (We have some for sale on our web site). The baskets were stuffed with Salsa Chimichurri. The little fried baskets are versatile; ceviche would also be a good filling choice for them.

I learned an invaluable tip during this demo: it is NOT necessary to strip cilantro off the stems. The entire stalk, leaves and stems, may be used. (I’ve actually had this on-going debate for years with my girlfriends….to strip or not to strip?….well, that’s as far as I’ll go with that topic for now!). Parsley follows another rule: strip parsley leaves off the stems or the result will be bitter.

The staff of Whole Foods Market Culinary Center served us sparkling and still wine from

In honor of Cindy:

Melissa de Leon’s TOMATO AND SPICES CHUTNEY

Ingredients:

1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 lb tomatoes, chopped
1/2 cup brown sugar
1 tsp apple cider vinegar
1/2 tsp red chili powder
Salt to taste

Directions:

1. Heat the oil and add the seeds. When they start to crackle add the chopped tomatoes.

2. Add the rest of the ingredients and cook until the tomato is reduced to half. Cool and store in the refrigerator or freezer.

Our desert hour was graced with special appearance by members of “Folklore y Ritmo de Panamá” dance troupe. This lively and colorful band of friends and family displayed their intricate costumes and explained the tradition of their dance. The group will be performing their dances at an event entitled: “RECUERDOS DE MI PANAMA?”

The date is November 3, 2007 and the venue is the Akins High School Theatre in Austin, Texas. For more information call (512) 331-1764 or (512) 576-2668 in Austin and (210) 656-6130 Sra Ruby (210) 655-3964 Sra Jilma in

What other rivers have you rafted in Panama , and what was your opinion?
Barbara Panama Boutique

Our first nights in Kenya were spent in a “mud & dung mansion” overlooking the vast plateau eastwards towards towering Mount Kenya. Our good fortune was the result of years of collaboration with a former colleague who has built his home in the Laikipia District countryside, outside of the small village of Naro Moru. Terry and his partner Jane, opened their home to us and introduced us to the magic of Kenya.

Ever interested in food, we were soon touring the mini-farm’s vegetable garden and livestock pens. We met the cows that the family’s milk comes from and learned that many farmers sell their excess milk. The result: creamy cheese. Our first taste came after dinner.

“We only buy Sue Brown’s cheese.” Brown’s Cheese has been made for 25 years from milk from their own herd and from other smallholding family farms in the region. No chemicals, coatings or coloring are used in processing the artisan cheeses.I recognized the Gouda, cheddar and feta, but was stumped when asked if I’d like to try the Stone. The Brown’s Stone, so named because it looks like an old rock, is a mouthwatering rich Blue cheese.

We missed trying the Kalloumi, awarded the championship at the 2006 East African Cheese Festival. Kalloumi is a ‘meaty’ textured cheese excellent for grilling as it does not melt. It wasn’t until I came home and found the Brown’s Cheese website , that I learned that we also missed the 2nd East African Cheese & Wine Festival. It had taken place on September 15, on the grounds of the well-known Carnivore Restaurant in Nairobi.

It would be fun to plan our next visit to coincide with the Festival……Until then, I’ll whip up this recipe and savor the memories

Stone and Asparagus Pasta
Serves 2

Ingredients

4 tbsp olive oil
1 small onion, peeled and sliced
110g/4oz pasta, cooked
85g/3oz Brown’s Stone cheese, crumbled
4 tbsp double cream
4 tbsp asparagus, chopped
½ lemon, juice only

Method

1. Blanch the asparagus in some salted boiling water until they are just cooked and turn a vivid green. Remove quickly and plunge into cold water to prevent them cooking further. Chop a few spears for the sauce.

2. Heat two tablespoons of oil in a pan and sauté the onion for two minutes, to soften. Stir in the cooked pasta.
3. Add the cheese and cream to the pan and heat gently for 5-6 minutes. Thrown in the chopped asparagus. Add squeeze of lemon juice to taste.
3. Meanwhile, chargrill the asparagus spears in a griddle pan. Remember they are cooked you this will only take a few minutes.
4. To serve, spoon the pasta onto a serving plate and serve the chargrilled asparagus alongside