Alligator Bites Hand Off Everglades Tour Guide

by Kraig Becker on

A group of tourists traveling with Captain Doug’s Everglades Tours got far more excitement than they bargained for earlier this week. The three women and two children set out for an afternoon excursion with airboat captain Wallace Weatherholt hoping to catch a glimpse of an alligator and ended up getting far closer to one of the creatures than they ever imagined.

Around 4 p.m. on Tuesday, Weatherholt stopped the boat in a location where he knew an alligator lurked. He first coaxed the animal out of the water by holding a fish just above the surface, which the 9-foot reptile eagerly snapped out of his hand, before plunging back into the swamp. Moments later the beast resurfaced and attempted to leap onto the boat, nearly tipping it over in the process. Unsuccessful in its attempt to board the small craft, the gator slid back into the water as quickly as it had appeared.

At this point the passengers were thoroughly terrified from the encounter, but Weatherholt decided to take the experience just a bit further. The guide began patting the surface of the water in an attempt to bring the alligator back into view once again. Unfortunately for him the creature was just below the surface and struck very quickly, biting the guide’s hand completely off.

One of the passengers aboard the boat used her cellphone to call 911 and emergency response teams were on the scene very quickly. Members of the Florida Fish and Wildlife Conservation Commission also responded and they were able to track down the gator. After killing the animal, they were able to retrieve Weatherholt’s hand from its stomach. Doctors later failed in their attempts to reattach the appendage.

To make matters worse for the airboat captain, he now faces possible fines and jail time. In Florida it is illegal to feed alligators and by doing so, Weatherholt could potentially be sentenced to 60 days in jail and a $500 fine.

[Photo credit: Tomás Castelazo via WikiMedia]

Restaurant Rooftop Gardens: Five Of America’s Best

by Laurel Miller on

From where I stood on the roof of Bastille Cafe & Bar in Seattle’s Ballard neighborhood, I could see flocks of seagulls circling nearby fishing boats, as I catch whiffs of brine, gasoline and eau de canal water.

Despite the industrial marine supplies and salmon canneries across the way, up here I was surrounded by buzzing honeybees and dozens of varieties of produce, from heirloom French beans and petit pois to herbs, tomato starts, lettuces and cucumber vines.

Bastille is part of an emerging breed of urban restaurant (many of which are located in hotels) popping up across America. Not content to just source food locally, today’s seasonally- and sustainably-driven chefs and restaurateurs are installing rooftop gardens and beehives to augment the product they purchase from family farms.

Many of these restaurants offer public tours of their rooftop gardens, greenhouses and hives, so even city-dwellers (or line cooks) no longer have an excuse to remain clueless about where their food comes from – and the public can’t get enough. With the urban farming movement – backyard produce, chickens, bees, even dairy goats – at critical mass, savvy chefs, concerned about their carbon footprint and wanting more control over the production and quality of their ingredients, have turned their rooftops into kitchen gardens.

Few restaurants can spare the labor or have staff experienced in cultivating crops, which is where small businesses like Seattle Urban Farm Company and Ballard Bee Company come in. The Urban Farm Company’s services include construction and maintenance of residential backyard farms, rooftop gardens, educational school gardens, and on-site gardens at restaurants and businesses. With regard to the latter, chefs and cooks receive education as well, and become involved in caring for and harvesting crops and collaborating on plantings based on menu ideas.

Corky Luster of Ballard Bee offers hive hosting or rental, where homeowners keep hives on their property, in exchange for maintenance, harvesting, and a share of the honey. Bastille keeps hives, and uses the honey in cocktails and dishes ranging from vinaigrette’s to desserts.

Following is the short list of rooftop garden restaurants that have served as inspiration for imitators, nationwide. Here’s to dirty cooks, everywhere.Bastille Cafe & Bar, Seattle
Seattle Urban Farm Company owner/founder Colin McCrate and his business partner Brad Halm and staff conceptualized Bastille’s garden with the restaurant’s owners three years ago. After substantial roof retrofitting, rectangular garden beds were installed. Over time, beehives were introduced, and this past year, plastic children’s swimming pools were reinforced with landscape fabric and UV-protective cloth, expanding the garden space to 4,500 feet.

In summer and fall, the garden supplies chef Jason Stoneburner and his staff with 25 percent of their produce for Bastille’s French-inspired seasonal cuisine. Housed in a lavishly restored, historic 1920s building, it has the vibe of a traditional Parisian brasserie, but here you’ll find an emphasis on lighter dishes as well as cocktails crafted from boutique spirits and rooftop ingredients.

Every Wednesday, Rooftop Garden Tours are hosted by Seattle Urban Farm Company, and include a complimentary Rum Fizz, made with Jamaican rum, mint, sparkling wine, bitters and (of course) rooftop honey. Cost is $10 per person; limit 10 people. Contact the restaurant for reservations.


flour + water, and Central Kitchen, San Francisco
Thomas McNaughton of popular Mission pizzeria flour + water opened his newest venture on May 9. Both restaurants have rooftop gardens, and Central Kitchen is a lovely, modern rustic sanctuary serving simple, seasonal fare that highlights Northern California ingredients.

In addition to beehives, Central Kitchen is producing peppers, zucchini, tomatoes, berries, figs, citrus and herbs in a 2,000-square-foot space. Lexans (heavy-weight plastic storage containers used in professional kitchens) serve as garden beds, while herbs flourish in a converted Foosball table. Talk about recycling!

Uncommon Ground on Clark, Chicago
This big sister to the new Edgewater location features a 2,500-square-foot garden with solar panels to heat water used in the restaurant. Everything from beets, eggplant, okra and bush beans are cultivated, including rare seed varieties from the Slow Food “Ark of Taste.” The Ark is dedicated to preserving the “economic, social, and cultural heritage of fruits and vegetables,” as well as promoting genetic diversity. Expect refined crunchy granola fare with ethnic flourishes.

Roberta’s, Brooklyn
This insanely popular Bushwick restaurant made national headlines when chef Carlo Mirarchi was named a 2011 Best New Chef by Food & Wine magazine for his wood-fired pizzas and way with rooftop produce, including some heirloom varieties.

Mirarchi, who is passionate about urban farming and community involvement, uses two repurposed cargo containers on the restaurant’s roof for cultivating crops, and keeps a blog about the evolution of the garden.

[Photo credits: honeycomb; Laurel Miller; tomatoes, Flickr user Muffet]

In this video, Chef Robert Gerstenecker of Park 75 restaurant at the Four Seasons Hotel, Atlanta, talks rooftop gardening and beekeeping. He grew up on a family farm and dairy in Ohio.



A Traveler In The Foreign Service: Inconsiderate Chadian Rebels Fail To Scuttle My Holiday Plans

by Dave Seminara on

The Foreign Service isn’t a normal, 9-5 occupation, where one can check out after leaving the office each day. The benefits outweigh the negatives for most, but almost every Foreign Service Officer (FSO) faces moments when they’re forced to decide if they want to prioritize their career at the expense of their personal life.

Most who want to become an Ambassador or Deputy Chief of Mission at an overseas post or high ranking officer in Washington, end up having to do damage control on the family side at one time or another as they pursue their careers. Others who are content to muddle through and pick up a steady paycheck can sometimes, but not always, keep the after hours duties to a minimum.

I faced my first real career crossroads in the Foreign Service several years ago as the State Department’s Desk Officer for Chad & The Central African Republic, when Chadian rebels rudely staged a coup attempt just as I was about to leave Washington for a well deserved vacation in Sicily with my wife, Jen.Coup attempts in Chad are about as predictable as a “Love Boat” episode, so I wasn’t immediately panicked when I heard the news from Kathleen, our political officer in N’Djamena early one morning, less than 48 hours before our departure for Sicily. But my boss, whom I’ll call Cleopatra, just for fun, acted like the love of her life had just told her she was a one-night-stand when I reminded her of my impending trip later that day.

“You’re not going to Sicily,” she commanded. “Humpty Dumpty’s about to fall and I need you here.”

It should be said here that my boss had an unhealthy obsession with Chad’s President, Idriss Deby. Cleopatra was responsible for overseeing well over a dozen countries in Africa, but she was fixated on Chad. President Deby’s rule was more or less a model for bad governance, so she was right to hope that he’d go, but my view was a bit more nuanced.

There are plenty of heavy hitters in and out of government in Washington who believe that, as the world’s lone superpower, the United States can influence and direct developments in every corner of the globe. I don’t subscribe to that theory and I think that we get ourselves in trouble too often by meddling in the affairs of other countries. I agreed that Deby needed to go, but felt that it was up to the Chadians, and not us, to find a way to get rid of him.

I promised Cleopatra that I’d look into postponing my trip but made no promises, as I knew that it would be complicated and possibly expensive. Also, the situation in Chad was so unstable that there was no real way to safely reschedule the trip, since we had no idea when or if the situation would stabilize.

I looked into changing our airline tickets and hotel reservations but discovered that it would cost a bundle to change the airline tickets and some of the hotel reservations couldn’t be cancelled with so little notice. My wife thought that there was no way in hell we should cancel the trip and I agreed, though I dreaded telling Cleopatra the following day.

To pre-empt her concerns, I found a veteran Chad expert from S/CRS, the State Department’s Office of Stabilization and Reconstruction who had recently made trips to Chad and was well versed on the situation to cover for me. She was eager to get a taste for the work of a desk officer – which is kind of like being a middleman who coordinates policy between Washington and the post – and her boss graciously allowed her to assume my role while I’d be gone.

Cleopatra had an unhealthy habit of screaming my name out when she wanted to speak to me, rather than picking up her telephone and calling me, and, after I heard her yell out, “DAVVVVVVVVID!” for the first time on my last day before the trip, I knew it was time to break the news to her.

I told her about the replacement and promised that I’d check in every day via email in case any issues arose, but still, she pouted and acted like a jilted lover. In the span of 24 hours, I’d gone from being her favorite person in the office to a pariah.

After the uncomfortable conversation was over, I went back to my tiny little windowless office and took stock of the situation. I felt bad about proceeding with the trip, but knew that the situation in Chad was going to proceed apace no matter where I was. We had a fully functional embassy in Chad and I was leaving them with a more than competent replacement.

The preceding year had been the worst of my life, as I had spent months struggling with a serious illness that was hard to diagnose. I had been looking forward to visiting Sicily because I wanted to trace my ancestry and because I needed a break.

I decided to go on the trip, but in order to please Cleopatra, I brought my suitcase in to work and planned to work up until the time I needed to head to Dulles for my flight that evening. I spent the afternoon with my replacement and when it came time to leave the office at the end of the day, I ducked into Cleopatra’s office to say goodbye.

“You aren’t really going are you?” she asked, despite the fact that I was carrying a rolling suitcase.

I reminded her that I’d be checking in every day via email but she just sat at her desk, looking at me in disbelief. She asked me to draft a paper about one of the rebel leaders whom we knew nothing about and looked inconsolable when I told her I had a flight to catch. She was single with no kids and I wondered if there was anything in the world she cared about other than her job.

“Cleopatra,” I said. “This is just another false alarm in Chad. Believe me, Deby’s still going to be in office long after you and I aren’t working here any more.”

History proved me to be correct. That coup attempt and others fizzled and Deby is still in office, longer after both Cleopatra and I left the State Department. But my relationship with my boss was never the same and my next evaluation from her was good but not great. (And in the Foreign Service, only complete reprobates get bad evaluations, so good, not great ones don’t take you very far.)

My wife and I had a great time in Sicily, though, hitchhiking to the villages my grandparents came from, enjoying the food and wine as though it was our job, and trying hard to forget about Chad and Cleo, despite daily missives from her to my gmail account. When I was asked to choose between travel and work, I chose travel, but I don’t think many other FSO’s would have done the same.

Read more from “A Traveler in the Foreign Service” here.
[Photo via Opendemocracy on Flickr]

Cougars Regaining Numbers, Spreading Habitat

by Sean McLachlan on


Cougars have been declining in number for a century now, as victims of hunting and loss of habitat. Now the BBC reports they’re making a comeback. The population is increasing and they are spreading out of their usual western habitats back into eastern and northern areas where they haven’t been seen for many years.

They’ve been spotted from Texas to Canada, and one even made it to Connecticut last year, only to get killed by a car.

Naturalists say that restrictions on hunting and the return of some of their prey, like elk and mule deer, have increased their numbers and forced these solitary animals to search further afield in search of a hunting range.

Some have raised concerns about cougar attacks. Although experts say that cougars generally avoid humans, cougars must be treated with caution like any wild animal. From 2001 through 2010, there have been 36 injuries and four deaths caused by cougars in the U.S. and Canada.

By way of comparison, lightning killed 26 people in the U.S. in 2011 alone. Environment Canada reports, “each year lightning kills approximately 10 Canadians and injures approximately 100 to 150 others.” So it appears that, much like the common fear of wolves and sharks, fear of cougars is based less on their real threat than it is on urban ignorance of nature.

[Photo courtesy Art G]

Cruise Lines To Plug In Ships, Finally

by Chris Owen on

More than a year ago, Brooklyn’s Red Hook cruise ship terminal was to become the first East Coast cruise operation with the capability to let ships “plug in” and access power off the grid. A year later, ships have still not plugged in to cleaner, shore-side electric power and continue to spew fumes due to a $4 million price increase along the way. Now, Port Authority officials say they will approve the project and get going on it this month.

“The shore power project I expect will be on the Port Authority agenda for the June meeting,” Port Authority executive director Patrick Foye told the New York Daily News. “We’re working with our colleagues in city government to see what help they can provide and those discussions are ongoing. The environmental impacts to the local community – obviously it is an immensely populated area – are real and we’re focused on them.”

Concerned parties including state and local officials, Con Ed, Carnival Corporation and owners of ships that will use the facility, worked and debated for years to figure out how much electricity would cost and how to pay for it, before finally announcing a deal last April to split the cost.

Plugging in cruise ships is a big focus of cruise line environmental efforts, with several west coast ports already equipped to do so. When cruise ships come in to the Brooklyn Cruise Ship Terminal they bring a lot of travelers. That business is great for the local economy. Each cruise ship also brings some 1,500 tons of carbon dioxide, 95 tons of nitrous oxide and 6.5 tons of particulate matter annually when they park and burn their diesel engines – bad news for the humans that live near by.

“It will be the equivalent of removing 5,000 cars per year from the road annually,” Seth W. Pinsky, the president of the city’s Economic Development Corporation told the New York Times.

In California, the ports of Los Angeles, San Diego and San Francisco already have the ability for ships to plug in.


Port of San Diego Completes Shore Power System from Port of San Diego on Vimeo.

Photo by Ian Barbour via Compfight