Welcome to Cheyenne Mountain Zoo’s official blog! From amazing animal stories to a "behind the scenes" look at daily zoo life, this is the place to get to know
Cheyenne Mountain Zoo on a more personal level.
Check back often to get In Between the Spots!

June 27, 2012

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!

June 26, 2012

Being Beary Safe


During our 24th 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!


June 25, 2012

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

June 19, 2012

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.