“When we look at the parks and we look at the United States and we examine the whole idea of democracy, I think that the park experience is an exploration of the idea of freedom.”

-Shelton Johnson, Park Ranger

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On 21 may 2009, we apprehended 5 poachers who had snared and killed a grey duiker and 2 red necked francolin.  They also made 10 bags of charcoal.  The following day we apprehended 4 illegal charcoal makers with 10 bags charcoal in their possession. After taking them back to Caua Camp, under guard, it was discovered that one of the poachers in our custody was Mr Fuma, who we’ve been looking for since 2004 for shooting and killing an elephant, (whose tusks we have been in possession of since the incident).

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A 150 lb feral pig has emerged as an unlikely hero after evading capture by the authorities in Florida for an incredible five months.

The pig, dubbed ‘Wilbur’ or the ‘freedom pig’ by supporters, has survived being shot with tranquiliser darts and a taser stun gun since first appearing in a park in the Cove neighbourhood of Panama City.

Last week, Mary Sittman a follower on the “Pig of the Cove” Facebook group launched to chronicle the pig’s adventures asked, “Is the pig a symbol of our desire to live free of government controls?”

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The future of a rare herd of desert elephants in Mali is under threat from one of the worst droughts in living memory, which has left a key water source at its lowest level in a quarter of a century.

The 350 to 450 elephants of Gourma, the northernmost herds still alive in Africa, are being forced to trek extreme distances across the fringes of the Sahara to find scarce water. Juveniles are likely the worst affected, as (unlike the bigger bulls) their trunks are not long enough to reach deep into wells - one of the only remaining water sources.

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In the Sahara, life hangs in the balance. As nomadic lifestyles vanish, urbanization threatens one of the desert’s last elephant populations. Conservationists must work fast to quell human-elephant conflict in the most arid habitat on Earth.

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The cubs were the offspring of a white lioness, one of four white lions released into the wild in 2006 and a white lion from a different genetic lineage. They are the first white lions to be born in a reintroduction program within their natural endemic range in the Greater Timbavati region.

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Wild Vegetarian Cookbook

Late summer brings many treats, but my favorite is ripe wild blackberries. Blackberries are an abundant and delicious “wild” food in many parts of the world. There are many varieties within this large family, from the Japanese wineberry (Rubus phoenicolasius) to the Arctic raspberry (Rubus arcticus). Take advantage of the season while you can and sample some of nature’s offerings by picking these tasty berries wherever you find them. The next time you walk through a woody area or park, take a look around and see if you can spot the woody, thorned vines and generally white, rose-like flowers characteristic of blackberry plants.

The recipe, which serves 6 to 8, calls for a number of other ingredients that you can find growing locally, either wild or cultivated: apples for apple juice, oranges for orange rind, salt from the sea, and berries from the common spicebush. Depending on how many ingredients you can find around you and where they come from, your blackberry cobbler can be both inexpensive and organic.

Before we start, rest easy knowing that for this recipe there is an excellent backup plan. If you’ve gathered a basketful of berries only to realize that baking is not really your forte, sit back, relax, and enjoy a bowl of fresh, raw, local blackberries!

Now, on with the show. You’ll want:

• 5 cups wild blackberries
• 2 tablespoons tapioca pearls, ground into powder
• 1/2 cup plus 1 tablespoon apple juice
• 1 teaspoon dried orange rind or 1/2 teaspoon orange extract
• 1 teaspoon dried mint, finely crumbled
• 1/4 teaspoon freshly ground cardamom seeds
• 1 1/2 cups sweet brown rice flour or 7 ounces any whole grain flour
• 2 tablespoons apricot kernel oil, walnut oil, almond oil, or corn oil
• 1/4 cup corn oil
• 1 1/4 teaspoons cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon, plus more for sprinkling
• 1/4 teaspoon common spicebush berries, finely chopped, or ground allspice [if available, freshly ground from berries]
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 3 tablespoons soy milk, almond milk, or unsweetened fruit juice, or as needed.

1. Preheat the oven to 350 degrees

2. Mix the blackberries, ground tapioca, 1/2 cup of the apple juice, the orange juice, the orange rind, mint, and cardamom together in a large bowl. Transfer the mixture to a 14 x 9 x 2-inch oiled baking dish.

3. Sprinkle the fruit mixture with 3 tablespoons of the flour and dot with the apricot kernel oil.

4. In a medium-sized bowl, mix together the remaining flour, the cream of tartat, baking soda, cinnamon, spice-bush berries, nutmeg, and salt. Mix in the corn oil, and then stir in the remaining 1 tablespoon apple juice and enough soy milk to make a dough that’s neither sticky nor crumbly.

5. Using a rolling pin [or, in a pinch, a wine bottle] covered with a floured sleeve and working on a floured pastry sheet, roll the dough out 1/4 inch thick in the shape of your baking dish. Transfer the rolled out pastry onto the berry layer, cut slits for steam to escape, and sprinkle on more cinnamon for color, if desired. Bake the cobbler until bubbly, about 40 minutes. Serve hot or cold.

In all instances I know of, blackberries and raspberries are such hardy plants that you can eat your fill from a plant, and still there will be more to pick for tomorrow’s cobbler or pie. In North America, blackberries have done so well by cultivation and cross-pollination with non-native strains that in many places certain varieties are now considered a “weed” that out compete other, native plants. Preparing this scrumptious cobbler is therefore also a good way to make some a small but rewarding impact in protecting native plant populations.

For a wild vegan blackberry cobbler that also combats climate change, try cooking your cobbler during the day in a solar oven, then serving it in the evening for a truly green gourmet treat! This may require a longer cook time, but it turns your cooking into a fun, green adventure.

Bon apétit!

References and Resources:

Learn more about wild foods with “Wildman” Steve Brill.

Buy Wild Vegetarian Cookbook.

This recipe was reproduced with permission from The Harvard Common Press.

Identifying blackberry bushes:

Photo Sources:

Wild Blackberry Cobbler: http://www.flickr.com/photos/38229873@N00/940551013/

Blackberries: http://www.flickr.com/photos/44987917@N00/1223686687/

Himilayan Blackberries: http://www.flickr.com/photos/maximillian_millipede/370352385/

Blossoming Blackberry Bushes: http://www.flickr.com/photos/51035720546@N01/743028652/