Maldives in Peril: From the SLOWLIFE symposium

There is no place more apt to engage in heavy-hitting conversation about the future of Planet Ocean than the heart of the small island nation of the Maldives.

It is a place many have heard of but few could pick out on a map. Made up of twelve hundred islands and atolls, most pancake flat, the highest reaches no more than five feet above sea level making the Maldives the lowest country on earth. Only two hundred of the islands are inhabited by roughly 320,000 people. It is an always hot, exceedingly beautiful, Muslim country stretching about 600 miles from north to south in the heart of the Indian Ocean off the tip of Sri Lanka.

In terms less geographic the Maldives is also ground zero for assessing the impacts of climate change. As the earth’s temperature continues to heat up, impacting sea surface temperatures in particular, the Maldives is at incredible risk of both rising sea levels and increased frequency and violence of storms.

No politician in the world has taken a bigger role in trying to ramp up interest in efforts to slow climate change (except perhaps Al Gore), than the Maldives’ young president, Mohammed Nasheed.

This past weekend an invested crowd of thinkers and doers, including President Nasheed and several members of his cabinet, gathered on the small island of Kunfunadhoo, home to the Six Senses resort Soneva Fushi. This was the third annual S.L.O.W.L.I.F.E Symposium organized by Six Senses CEO Sonu Shivadsani and his wife Eva. The barefoot conference brought together climate change environmentalists like the UK’s Jonathan Porritt, Tim Smits and Jeremy Leggett, renewable energy and island nation leaders from as far away as Reunion and Bali, ocean mariners including Fabien Cousteau and some incredibly dedicated headline-makers (Richard Branson and the actors Edward Norton and Daryl Hannah). The subject of three days of talks was: What can we do fast, before it’s too late.

Topics ranged from how small island nations can become energy independent, how to protect marine biodiversity, how to engage local communities in ambitious carbon reduction plans and the challenge of adapting transportation in a low-carbon economy.

It’s clear there are no easy answers. Soon after arriving by float plane on Saturday morning President Nasheed delivered a harsh message. “Carbon dioxide emissions are going to kill us,” he said. “Here in the Maldives our goal of becoming carbon neutral is not to scare the world, but simply to make a step in the right direction.”

While Nasheed leads an effort to make the Maldives the first carbon neutral country on the planet, by 2020, there are other good things going on here on the Laccadive Sea. They’ve banned shark fishing, tuna are only caught by pole and the Baa Atoll has been declared a UNESCO Biosphere.

The Maldives, with few natural resources but a growing population and energy demands, is on the forefront of taking itself permanently off the grid. It’s clear the problems are not a lack of knowledge and information — cures to the problems of renewable energy via solar, creating clean drinking water and wastewater treatment are known. But what the Maldivian government officials reiterated throughout the weekend is that access to money makes implementing all that knowledge and information extremely difficult.

In the past year the government has put its political energy behind its hope of becoming the first carbon neutral nation. By 2020 it hopes to generate 60 percent of its electricity from solar, without raising the cost of power to its consumers. It has introduced a new import regime by the Transport Ministry to ensure that in the future electric cars will be a third of the price of conventional gasoline cars. And it has pledged to spend two percent of its national income on renewable energy deployment in the country. If that figure were matched worldwide, we would be collectively spending $1.25 trillion a year rather than the $260 billion we spend today on renewable energy sources.

Worrying to all island nations of course is that CO2 in the world’s atmosphere is not declining but growing, as development and growth continue to mount globally. The goal of reducing the amount of CO2 in the atmosphere to 350 parts per million — what scientists regard as the safe limit for humans — may fast becoming an unreachable goal, since it has already risen to above 392 ppm.

One industry that prospers in the Maldives of course is tourism. Nearly 1 million visitors a year, including increasing numbers from China and India, fly into the capital city of Male each year and jump out to various island resorts by float plane or small boat. Taxes on resort development — and potentially new tariffs on visitors to support renewable energy projects — are the lifeblood of the Maldivian economy.

(Tomorrow, up close and personal with Mohammed Nasheed, the Maldives’ Green President.)

[image credit: Fiona Steward (above) and Adrian Olson (below)]

10 unusual foods from around the world

Who doesn’t love trying new and exotic foods when traveling? Maybe some spicy curries in India, a selection of savory tapas in Spain, or some authentic…Pig’s Blood Cake? Check out this list of 10 unusual foods from around the world and see if your perspective on trying international cuisine doesn’t change.

Fried Tarantulas, Cambodia

According to Victoria Brewood at Bootsnall, you can find this delicacy in the streets of Sukon, Cambodia, fried whole with their legs, fangs, and all. Apparently, they taste great pan-fried with a pinch of garlic and salt and have a crispy outside and a gooey inside.

Pig’s Blood Cake, Taiwan

This unique dish is prepared with sticky rice and hot pig’s blood. When the mixture becomes solid it is coated with peanut powder and cilantro then formed into a flat cake and sliced. This meal is usually dipped in various sauces such as chili sauce, hot sauce, or soy sauce.Haggis, Scotland

This Scottish dish contains the internal organs of a sheep, including the liver, heart, and lungs. Mix this with some chopped onions, raw beef or mutton’s fat, salt, and spices. Once this is ready, you stuff it into a sheep intestine as sausage and simmer inside the animal’s stomach. Dinner will be ready in 3 hours!

Drunken Shrimp, China

When hearing the name of this dish, I had kind of hoped it was a cute play on words of some kind. In reality, the name should be taken very literally, as these are shrimp that are actually stunned with strong liquor and then consumed alive. Not shockingly, there have been some problems with this meal of uncooked seafood as there is the health risk of Paragonimiasis, a food-borne parasitic infection.

Live Octopus, Korea

I can’t help but think of Fear Factor as I write this entry. Sannakji, as it is known, is an octopus that is prepared and cut while still alive. It is served while still squirming, and should be chewed well as the suction of the tentacles can stick to the inside of your mouth and throat.

Silkworms, China

This insect is cultivated and bred in factories and sold in local markets for cooking. While you can prepare them anyway you like, popular silkworm dishes include Crispy Silkworms and Silkworm Kebabs.

Bear Claw Stew, China, Hong Kong, Taiwan

Soup made from the claws of bears is a delicacy in China, Hong Kong, and Taiwan, and is literally sold for hundreds of dollars. The bear meat in the stew is actually believed to be a health and sexual-performance booster. According to nerdygaga.com as well as factsanddetails.com, environmentalists are protesting the practice of making bear claw stew, as bears are being tortured in front of diners before being cooked, as it is said to make the meat taste better.

Casu Marzu, Italy

This decomposing cheese made from sheep’s milk is, according to Alka Sharma of Environmental Graffiti, full of squirming white worms. Casu Marzu is made when the cheese fly lays its eggs, which is usually about 500 at one time, and the maggots that hatch eat their way through the cheese. Because the digestive system of the maggots breaks down the fat of the cheese, it gives it a very soft texture. The key to eating this unusual food is that it must be eaten while the maggots are still alive and wriggling, unless you want a bowl full of dead maggots (this, apparently, is considered unfit for consumption).

Ying Yang Fish, China

This fish is unlike most seafood delicacies, as it is half dead, half alive. While the top half of the fish is uncooked and moving, the bottom half is deep fried and covered in sweet and sour sauce.

Corn Fungus, Latin America

Also known as Corn Smut, this food, which looks very similar to grey brain matter, is a “pathogenic plant fungus that causes plant disease on maize (corn)” and is often used as filling for quesadillas. According to Martha Mendoza on MSNBC.com, Corn Smut is actually good for you, as it contains protein, minerals, and other nutritional values.

Delta adds luxury bar to Sky Clubs

Bag fees, upgrade charges and change fees are now the norm in the airline industry. But now, Delta has added yet another additional charge. They’ve introduced the Luxury Bar to their Delta Sky Clubs, allowing customers to purchase ultra-premium spirits, wine and custom-designed cocktails, in addition to the complimentary wine and cocktails already offered in the clubs.

The Sky Clubs are fresh from a recent upgrade and Wayne Aaron, Delta’s vice president of marketing programs, says that the initial customer feedback to this offering has been quite positive.

In some respects, the program might be worth it – enhanced upgrade options include Ciroc, Ketel One and Godiva vodkas; Tanqueray Ten gin; Don Julio, Jose Cuervo tequilas; Bulleit and George Dickel American whisky; Bushmills Irish whisky; a multitude of single malt scotches including Caollla 12, Clynelsih 14, Cragganmore 12, Dalwhinnie 15, Glenkinchie 12, Lagavulin 16, Oban 14 and Talisker 18; Crown Royal, Canadian Whiskey and Johnnie Walker blended scotches; Zacapa rum and many premium liqueurs.

Wine bar selections include Stellina di Notte Pinot Grigio, Chalone Vineyard, Chardonnay, Acacia, Pinot Noir and Beaulieu Vineyard Cabernet Sauvignon.

Champagnes include Moet and Chandon Imperial and Dom Perignon Brut.

These names are certainly ones that spirits lovers will recognize and enjoy.
In the last year, Delta has unveiled nine renovated or new clubs across the Delta system, all featuring the new Delta Sky Club design. The new design includes a fully stocked bar with complimentary beverages and snacks throughout the day; art featuring aerial landscapes of the region; personalized flight assistance; updated restrooms; satellite television and a work zone complete with complementary Wi-Fi, cyber counters with power outlets, desktop computers, wireless printers and additional charging stations. All clubs throughout the system have been touched with specific updates in the last two years.

The Luxury Bar will roll out to all domestic Delta Sky Clubs with a full-service bar by the end of the year, and will mirror Delta’s onboard policy of accepting credit and debit cards.

While we’re excited to see these premium spirit additions, we wonder if this is just one more way to get money out of passengers.

[Flickr via Benson!!]

Vegan meets soul food at Souley Vegan in Oakland, California

Craving the comfort of southern style cooking but don’t want the meat? Or maybe you just want a healthy option to soul food? Souley Vegan in downtown Oakland, California, can provide you with exactly what you’re looking for.

Owner Tamearra Dyson, a vegan since she was 16, grew up eating soul food. Her goal was to adapt the food that she loved into a healthy, vegan alternative that everyone could enjoy. According to Casey Capachi of OaklandNorth.net, some of the menu items include BBQ tofu, vegan macaroni and cheese, potato salad, cheese-less cheesecake, and yams baked with agave and organic raw sugar. They also have a Cayenne Lemonade, a tasty southern-themed cocktail.

Souley Vegan is located at 301 Broadway at the intersection of Broadway and 3rd in downtown Oakland, California.

Video of the Day: Eating live octopus

We’ve already discussed how much some people enjoy photographing their food. What happens, however, when your food is moving? Still images can’t capture the action of live animals squirming on your plate. Sound strange? Well, it happens. In Korean restaurants around the world, you can order live octopus. The tentacles move. The head throbs. The suction cups stick to your mouth. Weird? Sure. Delicious? Well, you know what they say: taste in the mouth in the ingester.