Elephants: separating the girls from the boys

Did you know you can tell the gender of an adult African elephant from the shape of its head?
female elephant

female elephant

male elephant

male elephant

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When viewed from the side, female elephants (cows) have a forehead which rises up almost vertically, then angles back at almost 90 degrees, giving it an angular, almost square appearance.

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Bulls’ foreheads, on the other hand, are much rounder and slope gently back.

Pretty cool, huh?

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Of course there are other ways to tell elephants apart – but not necessarily what you’d think.  Checking their genitals can be misleading because males have internal testes, but cows have mammary glands between their front legs, rather than their rear legs – the only mammal other than primates to have them here.

But the best way to tell male and female elephants apart, at least in the wild, is to look at who they’re hanging out with.  Females generally live in large, close-knit social groups called  ”breeding herds”, which generally will have one or more babies or youngsters.  Males on the other hand are either solitary or live in smaller, less close “bachelor” groups of adolescent and adult males – no babies.

The African Elephant (Loxodonta africana) is on the IUCN Red List for Threatened Species as “vulnerable”. Population trend: increasing

Meat-Free Monday: Mushroom Risotto

A lot of people are scared of cooking risotto, but it’s really easy, and once you know how, there are loads of meat-free options which are all made basically the same way.  The only “trick” is to have everything chopped up and ready to go beforehand, then once you add the rice, don’t stop stirring!

Mushroom Risotto

Mushroom Risotto

  • 2 medium onions
  • 4 sticks celery
  • 400g (1 lb) risotto rice (eg: Arborio rice)
  • ½ cup white wine (optional)
  • 1.2 litres (2 pints) vegetable stock
  • 750g mushrooms
  • juice of ½ a lemon
  • 2-3 sprigs of thyme
  • 1-2 handfuls leafy greens (eg: baby spinach)
  • handful grated parmasan (about 100g or 4 oz)
  • salt and pepper to season
  • knob of butter (optional)

Finely chop onions and celery, slice the mushrooms.

Heat a small amount of olive oil in a large saucepan and add the onions.  Allow to soften (not brown) for a few minutes then add the celery and cook for further few minutes.

Add the rice to the pan and stir for minute or two.  It starts to make a “cracking” noise.

Add the white wine, and continue to stir for a minute or two while the wine is absorbed by the rice.

Now start to add the stock.  Add a ladle-full of stock at a time, stirring continually until it’s absorbed, then add another ladle, and so forth.

While the stock is cooking, add the mushrooms to a large frying pan with a little butter, a pinch of salt and the lemon juice.  Stir every once in a while – it looks like you have masses of mushrooms, but they cook down a lot.  When nearly done, stir in the leafy greens.  Again, it looks like masses, but they will cook down to nothing.

From the time you start adding the stock, the risotto will take nearly 20 minutes.  You’ll know the risotto is done by tasting it (if not done, keep adding stock and stirring) and you will have used all or most of the stock.

Once the rice is cooked, stir in the cooked mushrooms and greens, the thyme, parmasan and season with salt and pepper.  Serve with extra parmasan sprinkled on top.

(Serves 4)

What can I do?

Be part of Meat-Free Monday by going meat-free one day a week (Or more days, if you feel like it!)  Learn some new recipes and spread the word.  Too easy!

Tell us your meat-free stories or share some recipes in the comments section below:

Photo of the Day: Cheetah

Cheetah

Cheetah

What can we say about cheetahs?  Fastest land animals and oh-so-unique amongst cats.

Cheetahs are the only cats whose claws don’t fully retract.  For this reason, their paw print looks more like a dog’s than a cat’s, and they were once actually believed to be part of the dog family.

Which is surprising, because they are one of the very few large cats who can do what every domestic pussy-cat can do: purr!

The Cheetah (Acinonyx jubatus) is on the IUCN Red List for Threatened Species as “vulnerable”. Population trend: decreasing.

Photo of the Day: Golden Orb Web Spider

Golden Orb Web Spider, Kirstenbosch Botanical Gardens, Cape Town by Anna Tinker

This is actually a pair of spiders. The Male Golden Orb Web Spider can be 100 times smaller than the female!

In this photo, you can see where the Golden Orb Web Spider gets its name – look how the female’s web glows gold in the sunshine.

These spiders look big and intimidating, but they’re totally harmless. And like all spiders, they bring so much good to the environment largely through keeping other insect numbers down and the ecosystem in balance.

5 Reasons We Love the Southern Ground Hornbill

Southern Ground Hornbill, Kruger National Park. We can tell this one is a girl because she has blue patches on her neck.

1. They have eyelashes to die for.

2. They smash windows! Upon seeing their own reflection in a window, a territorial male will mistake it for another male and proceed to destroy it with their great big bill. As you could imagine, this makes them deeply unpopular with humans.

3. The call they make is a tremendously bizarre deep booming sound. You’d be forgiven for thinking you were hearing a lion!

4. They spend their evenings up in a tree and their days on the ground – but they don’t always choose the best spots to land. I once watched a family of 4 land for the day… at the entrance of a hyena den. You could only imagine the chaos that ensued when 5 hungry hyenas thought they’d been handed an easy breakfast. Luckily, all birds survived. We can breathe a sigh of relief because…

Ground Hornbill gathering nesting materials to build a nest alongside Kruger's busiest stretch of road. By Anna Tinker

5.  …We can’t afford to lose even one Ground Hornbill. They live in small family groups with only 1 breeding female who has a chick every 9 years. Actually, she has 2 chicks, but they’re always born a few days apart, meaning the older one outcompetes its little sibling and the younger invariably dies. This makes their population painfully unsustainable.

We absolutely love these guys: the Mabula Ground Hornbill Conservation Project. One of the ways they help the hornbills is by hand-rearing the otherwise doomed ‘second’ chick. They also put up artificial nests, conduct vital ongoing research and work with local communities to educate, raise awareness, and explain why their windows are always being smashed. Visit their great site to find out what you can do for the Southern Ground Hornbill.

The Southern Ground Hornbill (Bucorvus cafer) is on the on the IUCN Red List for Threatened Species.  In 2010, it was re-classified from “least concern” to “vulnerable”. With an estimated 1,500 individuals in Southern africa, it’s population trend is decreasing.

Meat-Free Monday: Veggie Bake

Today’s sunday, which means tomorrow is… Meat-Free Monday!  What are you cooking?

This week’s recipe is Veggie Bake

Veggie Bake

Veggie Bake

You will need:

  • 1 butternut
  • 1 medium aubergine
  • 2-3 courgettes
  • 2-3 medium potatoes
  • 2 bell peppers
Tomato sauce (or use a shop-bought sauce):
  • 2 x onions
  • 2 x tins chopped tomatoes
  • Italian herbs (thyme, oregano, or similar)
Cheese sauce (or use a shop-bought cheese sauce):
  • 1-2 tablespoons of butter
  • 1-2 tablespoons of flour
  • 300ml (about ½ a pint) of milk
  • grated cheese
  • salt and pepper for seasoning
  • cheese for topping
(These are the veggies we used, but you could use whatever you have in the fridge)

Start with the butternut: peel and chop into thin slices, about ½ cm (¼ inch) thick.  Add a little oil, wrap in foil and bake in oven for about 25 minutes

While the butternut is cooking, make a tomato sauce as follows: chop the onions finely, fry in a little olive oil, add tinned tomatoes, add salt and Italian herbs and allow to cook for 15 minutes.  (Or alternatively, use a shop-bought tomato sauce.)

Next make the cheese sauce as follows: melt the butter in a saucepan.  Add the flour and mix well until it makes a smooth, bubbling paste.  Add the milk, stirring all the time until the mixture starts to thicken.  Add the grated cheese and stir until it’s melted in.  (Or alternatively, use a shop-bought cheese sauce)

Slice all the veggies about ½ cm (¼ inch) thick.  Once the butternut is cooked, take a lasagne-type dish and layer the veggies.  In between every later, add either a layer of tomato sauce OR a layer of cheese sauce.

Once finished, top with more grated cheese and bake for about 45 minutes until the cheese is melted and crunchy.

Serves 4-6

What can I do?

Be part of Meat-Free Monday by going meat-free one day a week (Or more days, if you feel like it!)  Learn some new recipes and spread the word.  Too easy!

Tell us your meat-free stories or share some recipes in the comments section below:

The Prized Pangolin

Anna

by Anna Tinker

I’ve seen the ‘Big 5′. That’s easy. I’ve seen some of Africa’s most fantastic nocturnal creatures too. The wildlife I’m privileged to see never fails to amaze me, from everyday impalas to things obscure and quirky, like Golden Moles and Giant Land Snails. Each is unforgettable and life-changing. But the geeky checklist I secretly keep is missing something. An animal so impossibly cool that if I do see one, I may just retire and die happy… or spend 20 years searching for the next one.

Pangolin. (I can’t even type the word without getting all goosebumpy.)

How can I even begin to describe a pangolin? Well, imagine a big, long pinecone wandering about on the African savanna, on its hind legs. It’s a mammal, and certainly the only one to have scales. It walks on its hind legs because its front nails (adapted for digging) are too long, an inconvenience best understood by ladies whose long, manicured nails render their hands entirely useless for day-to-day use.

When a pangolin feels a little uneasy, it bunches itself into a tight ball, tucking its head and feet inside an impenetrable wall of razor-sharp scales. Perhaps it wrongly believes that if it can’t see you, then you can’t see it.  More likely though, it is using its very best survival strategy: confusion.

Because what do you do if you’re a lion and you come across a pangolin? Poke at it? Roll it around a little? Push it down a sand dune to see if it cracks? It seems that pangolins make their way by simply being confusing.  Confusing things are generally unappetising. It’s like facing a plate of blue pancakes. You could… but you probably wouldn’t. And remember when they tried to introduce green ketchup? Same thing.

Lion and Pangolin (image by Kibuyu)

The pangolin feeds on ants and termites and hunts by night. It has an epic long tongue, capable of probing unexpectedly up to 16 inches into an ant hole or termite mound. It’s also sticky, like fly paper, so best of luck escaping it.  But ants? Termites? Really? I feel that one of Earth’s most elusive animals should be a little more eccentric in its tastes.

So is the pangolin’s survival tactic (eat ants, avoid daylight, be confusing) working? Sadly, it would appear not. While the IUCN currently lists southern Africa’s pangolin as “least concern”, its population is decreasing, and several of Asia’s pangolin species are already endangered.

The pangolin’s wacky scales are made from keratin, but are used by humans as love charms and medicine. Try biting your nails? It’ll have the same effect. And there’s at least one case of an entire coat of armour being made from pangolin scales. I can assure you they look better on the pangolin.  When they aren’t being worn, pangolins are also eaten. The bushmeat trade in Africa is cited as one of the pangolin’s biggest threats.

Pangolins, NHM London (by Anna Tinker)

Will I ever have my chance to see this vanishing species? There are game reserves that will almost guarantee a leopard sighting, but no where in the world you can go and expect to see a pangolin in the wild. They’re seen entirely on their own terms, and while that keeps them away from me, it draws me to them all the more.

Have you been lucky enough to see a pangolin? Please share your stories and photos with us!

The southern African pangolin, Temminck’s Ground Pangolin (Smutsia temminckii)
is on the IUCN Red List for Threatened Species as “least concern”.
Population trend: decreasing

There are 7 other species of pangolin, scattered throughout Asia and Africa.
All are included on the IUCN Red List, ranging from
least concern” to “near threatened” and “endangered“.
The population trend for every species of pangolin is decreasing.

(Photo of pangolin and lion by Kibuyu, used under a Creative Commons licence)

Meat-Free Monday: Veggie Korma

Meat-Free Monday was established to raise awareness about the environmental impacts of eating meat, and encourage people to cut down a little.  (Did you catch our post a couple of weeks back which tells you a bit more?  Click to here.)

This week’s recipe is Veggie Korma

Veggie Korma

Veggie Korma

Even if you don’t like spicy food, Korma is a very mild curry, and you can buy korma paste from supermarkets.

  • 1 onion
  • 1 bell peppers
  • 2 carrots
  • 500g potatoes
  • 3 handfuls of swiss chard (or any leafy green vegetable)
  • ¼ cup korma paste (from supermarket)
  • 200g (about 8 oz) tofu
  • 375 ml (about 1½ cups) natural yoghurt
(These are the veggies we used, but you could use whatever you have in the fridge)

Peel the veggies, grate the carrot and chop everything else.  Heat the a little oil in a large saucepan, and add the onions.  Stir well, put the lid on the saucepan and allow the onions to soften for 5 minutes, stirring occasionally.

Remove the lid and stir in the korma paste, allowing it to cook through for a few minutes.

Add the rest of the vegetables.  Add just enough water to cover the veggies (you want them to cook, but not be too wet).

Simmer for about 15 minutes until potatoes are starting soften (giving it a stir from time to time).  Crumble the tofu in and stir through.  Chop the chard and stir it in (it looks like masses of chard, but don’t worry, it “melts” down to practically nothing)

Give it another few minutes for the tofu to warm through and the chard to melt down, then take off the heat and stir through natural yoghurt.

Serve however you prefer – we had ours with rice, shop-bought naan bread and a dollop of natural yoghurt.

Serves 4

What can I do?

Be part of Meat-Free Monday by going meat-free one day a week (Or more days, if you feel like it!)  Learn some new recipes and spread the word.  Too easy!

Tell us your meat-free stories or share some recipes in the comments section below:

6 Conservation Successes and Failures to ponder on…

Emma Hawkins

by Emma Hawkins

1. SUCCESS!!!: Wildlife reserves now account for over 10% of land on Earth. The IUCN calls this one of the world’s greatest conservation accomplishments. BIG THUMBS UP!

 2. FAILURE: Sharks are declining. These top predators are facing big problems. The reality is they are often caught in fishing lines and now are being fished purely for their fins. To avoid excess weight on the fishing boat and to allow higher yields, the fin is slashed off and the shark’s remains are thrown back in the sea.  All in the name of a delicacy called shark-fin soup

What can I do?  Don’t eat shark-fin soup, and avoid Chinese restaurants that serve it.  Check their menu online, or phone and ask.  And be aware of eating fish more ethically.  The good fish guide is a good website to check the sustainability of fish from the UK.

Large Blue butterfly

Large Blue butterfly

3. SUCCESS!!! After extinction from the UK in the 1970s, the Large Blue butterfly is back, having been successfully reintroduced.  This is fantastic news, as the presence of butterflies indicates a healthy environment and a thriving ecosystem.  Great news for British habitats.

4. FAILURE: Amphibians are declining. Since doing a project about amphibians when I was 10, they still fascinate me. But due to habitat loss and fragmentation, climate change and disease, these captivating critters are declining.

What can I do? One of the main threats to amphibians is loss of habitat.  You can create a safe habitat for local amphibians in your own garden: build a pond to allow breeding and leave rough and undisturbed areas around the pond for foraging amphibians.  (Make sure you stock the pond with local fish only)

5. SUCCESS!!! The beautiful Great Barrier Reef is showing short term signs of improvement. Having established ‘no take zones’ a region where fishing is prohibited fish stocks have now doubled. This also could allow the reefs to recover from ocean acidification. This is great news as this shows a small act can have a profound effect.

Orangutan

Orangutan

6. FAILURE: Orangutan numbers are still decreasing. Both the Sumatran and Bornean species have fallen to critical numbers. Palm oil plantations, deforestation, poaching and the illegal pet trade are all causes for this tragic decline.

What can I do? avoid products containing palm oil as the forests which are the orangutan’s home are being logged to make room for palm oil plantations.  Switch to palm-oil free products with buying guides like this one for New Zealand from Auckland Zoo and this one for Australia from Adelaide Zoo.

Sometimes it feels like environmental news is all bad, but as this shows, we’ve had a lot of successes too and (as the Barrier Reef story shows) sometimes it’s small acts that have big effects.   Our message here at Vanishing Species?  Take heart from the successes, and meanwhile keep doing what you can in the areas we’re failing in.  If you’ve got other ideas for how individuals can help, other links to ethical shopping lists, etc, please let us know in the comments section below.

(Photo of Large Blue butterfly by PJC&Co, and photo of orangutan by David & Becky.  Both photos used under a Creative Commons licence)