African Black Millipede

The smallest resident in African Rift Valley is really quite big for being a bug. Okay, so African black millipedes (aka African giant millipedes) are not actually true bugs, but they do fall into the category of “creepy crawlies.” Unfortunately most bugs and other creatures with more than four legs fall into this category. Having four legs per body segment, millipedes are in their own unique group of animals and the African black millipede is the largest of all, growing up to 11 inches long!

As scavengers, millipedes have an important job of eating decaying plant matter and returning the nutrients back to the soil. They can’t really hurt humans unless they get scared, secreting a liquid irritating to our skin and eyes. This liquid helps defend them from being eaten by birds or meerkats. African black millipedes seem to know they are not very tasty and will often walk around the African Savannah in plain view during the early morning hours. If you go on a walking safari in South Africa, be sure to watch where you step so you don’t accidentally crush a giant millipede!

  

Can you think of any other scavengers who live in African Rift Valley at Cheyenne Mountain Zoo? Join us next time as we take you up close and personal with some birds that LOVE carrion!

Being Beary Safe

During our 24^th Annual Teddy Bear Days, our grizzly bears, Emmitt and Digger, got an opportunity to visit a non-bear proof campground. (No worries, the bears were still at home in their habitat, we just added a mock campground to one of their areas.) During this demonstration you saw the curiosity, strength, and intelligence of these animals. The two grizzly bears proceeded to find all food sources left within the campground, not leaving one stone or tent unturned. Needless to say, there was not much left for the campers to use once these two were done visiting.

In honor of Emmitt and Digger, we want to remind you of a few bear safety tips.

• If you encounter a bear, remain calm and avoid sudden movements. 

 

• If you see a bear but the bear doesn't see you, detour quickly and quietly.

• Never run from a bear! They will chase you and bears can run faster than 30 mph.

• Throw something onto the ground (like your camera) if the bear pursues you, as it may be distracted by this and allow you to escape.

• Remember a standing bear is not always a sign of aggression. Many times, bears will stand to get a better view.

Have a safe summer from your friends Emmitt and Digger!

Friday Cooking Demo - Labna Cheese

Ingredients

• 3 Coffee Filters
• Perforated Pan
• 1 Container Greek Yogurt (4 cups approximately)
• 2 TBSP. High Quality Olive Oil
• 1 tsp. Salt
• Juice and grated zest of lemon
• 1 TBSP. Chopped Thyme
• 2 TBSP. Chopped Mint

Directions

1. Mix all ingredients together well in a bowl.
2. Using coffee filters distribute the mixture evenly between three filters and twist the filter to form a "coin purse" shape. Tie off the coin purse at the top & place in a perforated pan.
3. Place another pan on top of the "coin purse" & place both containers in another to catch the liquid as it drips. Let the mixture set for 24-48 hours. During this process the liquid in the yogurt will slowly drip out & start to clump together forming a delicious cheese.

Yields 3.5 cups Labna Cheese

Your ARV Questions Answered

Friday Cooking Demo - Pineapple Ceviche

Ingredients

• 1/8 cup tequila
• 2 cups chopped cooked shrimp meat
• 1 cup chopped red bell pepper
• 1 cup chopped fresh pineapple
• 1/2 red onion, finely chopped
• 1/2 bunch cilantro, chopped
• 1 clove garlic, minced
• 2 limes, juiced
• 1 jalapeno pepper, minced, to taste
• Salt & pepper to taste
• Cumin & paprika to taste

Directions

1. Stir the shrimp, bell pepper, pineapple, onion, cilantro, garlic, jalapeno pepper, lime juice, tequila, salt, spices and pepper together in a glass or ceramic mixing bowl until evenly combined.
2. Cover, and refrigerate 1 hour before serving. 

Serve with tortilla chips or crackers.

The Secret Garden

Finding extra space for growth and new structural additions can be a challenge at Cheyenne Mountain Zoo. Sometimes that darn mountain gets in the way! The CMZoo’s culinary team took this particular challenge on and designed a unique enhancement to their cooking operation. Without leaving the foot print of the Grizzly Grill, a rooftop garden was created. Through partnerships with Pikes Peak Urban Garden, Ace Hardware, Soil Menders, and Smart Pot Tree Bags, the garden has really made a big impact. Items growing in the garden range from beans, to squash, to lettuce, to fresh herbs, and edible flowers. The staff will be using as much of this produce as possible in the zoo’s restaurants. Garden salads, garden pizzas, and various specials that incorporate the sustainable produce will be featured at the Grill.

Much of this produce can be grown at home and the chefs are happy to answer any questions you may have. Expect the produce to start showing up around the zoo in the middle of June.

Look for recipes from the Chefs coming soon.

Friday Cooking Demo - Bananas Foster

Ingredients

• 3 Tbsp. Whole Unsalted Butter
• 3-4 Tbsp. Brown Sugar
• 3 Tbsp. Brandy or Rum
• Fresh Squeezed Orange Juice To Taste
• Cinnamon To Taste
• 2-3 Tbsp. Heavy Whipping Cream
• Vanilla Ice Cream as Needed
• ½ to 1 whole Banana

Directions

1. Heat a sauté pan on the stove.
2. Add butter & cook until melted.
3. Add the brown sugar & cook until the sugar is     completely dissolved & starts to look foamy & bubbly.
4. Add the brandy or rum & flambé.
5. Add orange juice, cinnamon & heavy whipping cream. Bring back to a simmer.
6. Add the bananas & simmer until smooth & slightly thickened.
7. You can garnish with almond pralines, fresh mint sprigs, maraschino cherries, or fresh whipped cream!

How to make Fresh Mozzarella

Each Friday at 3:00pm Executive Chef Nathan Dirnberger hosts a cooking demonstration in the Grizzly Grill. This past Friday he and his cooking team demonstrated how to make mozzarella cheese, below is the recipe he demonstrated. 

Ingredients

•  2 gallons water, divided
• 3 pounds whole milk mozzarella curd (available at specialty Italian markets)
• 4 tablespoons salt, divided, plus more for serving
• Tomatoes-sliced, Basil and Extra Virgin Olive Oil for serving
• Freshly ground black pepper

Directions

1. In a large pot, bring a gallon of water to a boil.
2. In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, & set aside.
3. In another large bowl, salt the second gallon of water with the remaining salt & add as much ice as it can hold.
4. This is where it gets a little tricky. Carefully pour the boiling water over the salted curd. As the curds begin to melt, carefully stir with a wooden spoon for 1 minute. Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in boiling hot water. The curd will have settled into the bottom of the bowl, & at this point you have to work quickly or risk over-cooking the curd.
5. Dip your hands into the hot water & begin stretching the mozzarella. By stretching the cheese you insure that all the curds have completely melted. The curds will become incredibly soft & have buttery shine, & also, it smells wonderful. Form the mozzarella into tomato size balls, & then drop the mozzarella into the ice water to stop the cooking process. Work quickly, as the mozzarella will start to become rubbery the longer it sits in the hot water.
6. Wrap each mozzarella ball tightly in plastic wrap & store in the refrigerator for up to a week.
7. Serve the cheese with the best tomatoes & fresh basil you can find, extra virgin olive oil, salt & fresh cracked pepper.

Check back each week for a new recipe straight from the Taste of the Wild Catering team here at Cheyenne Mountain Zoo. 

America, how do you really feel about the ocean?

Today is World Oceans Day, a day when people around the globe come together to celebrate our ocean and take action to protect it. And with good cause! The ocean not only makes our world livable, it provides us with food, water, commerce, recreation, and medicine. The ocean has suffered some serious blows lately: 90% of the big fish in the sea are gone, the gyres are filled with more plastic than previously estimated, the Deepwater Horizon disaster dumped 4.9 million barrels of oil into the Gulf of Mexico, and coastal dead zones from agricultural runoff are worse than ever.

The ocean has definitely seen rough times lately, and World Oceans Day is a good opportunity to rally and start turning things around.

Most Americans would probably tell you that they support a healthy ocean—after all, the beach is one of our all-time favorite vacation spots. But how does the Nation as a whole feel about protecting the ocean?  The Ocean Project’s ongoing survey of more than 30,000 Americans, both young and old confirm our gut feeling that Americans care about healthy oceans; and has further insight on what Americans think and feel about ocean conservation.

We don’t realize the ocean is in danger

Most Americans think that the ocean is healthy and “too vast” for individual action to have an impact. (The exception to this is in the wake of catastrophic events such as the Deep Water Horizon disaster – see below). In fact, the American public believes that ocean waters bordering the US are significantly less imperiled than are “foreign” waters.

We have short attention span

In the wake of the 2010 oil spill in the Gulf of Mexico, the American public was very concerned about the health of the ocean, believing it to be threatened. But in a few short months (by Aug 2010 – four months after initial explosion), the level of concern was on the decline. See The Ocean Project’s April 2011 blog post for more details.

We feel powerless to affect ocean & environmental issues

‘My actions have little impact on ocean health.’ is the general sentiment when respondents are asked ‘In your opinion, how much of an impact can individual people have on solving our environmental problems?’. Even more troubling:  40% responded ‘None” or – “Not very much.’

On the bright side, we’re the sort of people who care!

We think we’re green

In 2010, 22% considered themselves to be active in the environmental movement, and 57% said they were sympathetic but not active.

We’ll change our buying habits to protect ocean health

The American public expressed strong support for a willingness to change their seafood habits to protect and/or preserve an endangered species

The children are indeed our future

Young people were the most knowledgeable about environmental & ocean issues, and parents look to them for guidance when making green household decision-making. They also were overwhelmingly more likely to believe that the actions of individuals can make a difference!

It’s time to transform that concern and “green-friendliness” into action! Let us come together this June 8^th and take action for our world ocean. There are hundreds of events being held all over the world, find one near you and celebrate with a purpose this World Oceans Day!  Or organize an event yourself! Go to www.theoceanproject.orgfor ideas, free materials, and event listing.

Blog provided by WorldOceansDay.org