Pages

Thursday, 2 July 2020

Nest Cam Musings

Besides books, food and music, I'm also a bit of a history buff and enthusiastic about wildlife. What I haven't revealed here about that last bit here is that I've been following blogs and YouTube channels featuring nesting raptors.

Nest cams, to put it simply.

Around March until July - breeding season in parts of the U.S. - these channels usually buzz with activity, although this depends on the location and species. For eagles:

Breeding season varies by latitude. In Florida, egg laying may begin in November whereas in Alaska, egg laying typically occurs in late April through May. In Minnesota, the breeding season typically runs from late-February to early March in the southern part of the state through April into early May in the north.

Watching these birds nest and raise their young - and following the growth of their chicks - is my idea of a TV series catch-up. Few things are quite like it. Reality shows can't compare.

My introduction to this world was a camera feed of a nest of a pair of red-tailed hawks in Washington Square Park in New York.

Hawk couple Bobby and Violet became internet sensations in 2011 via The New York Times and its web cam when they built their nest outside then-NYU President John Sexton’s office on the 12th floor of the Bobst Library building overlooking the park. Violet sadly died later that year... After that, Bobby had two mates, Rosie, and then Aurora (also known as Sadie).

These cams have their fans and the drama on these nests can be quite gripping. However, the Washington Square Park cam is no more, as is the male hawk Bobby. But New York has other red-tailed hawk nests and birders keep an eye on these sites around breeding season.

As in many closely followed drama series, the death of a character is keenly felt. Red-tailed hawks do feed on rodents, and death by rodenticide is common. Bobby may have met the same fate, although a city has many other hazards.

From egg to grave, a raptor's life in the wild is tough. Baby peregrine falcons have died from complications brought on by swarms of black flies, or preyed upon by other raptors such as great horned owls. Birds such as ravens steal unhatched eggs, at times breaking them in the nest itself.

Early this year, a bald eagle chick from a nest in southwestern Florida apparently succumbed to rodenticide after it bled profusely from a broken pin feather, another potentially fatal condition. (Weeks later, this nest saw the birth of two more chicks that fledged successfully.) Pesticides and other forms of pollution affect adults, resulting in fragile eggs that break after being laid or non-viable eggs that don't hatch.

As in drama series, some viewers become too invested in the lives of these raptors. Following the death of a golden eagle chick by starvation on a nest in Latvia, angry comments flooded the chat window of the live YouTube feed.

"If they can instal a camera there, why can't they rescue the chick?"

"What's the point of the camera if it won't help save these birds?"

Anger born of grief, dismay and, perhaps, ignorance.

As environmental scientist Carie Battistone told TV station KCET, "We often do not intervene when bad things happen. In most cases, we choose to let nature take its course, even if it is difficult to see. This is a hard concept to grasp for people watching live video feed as it is normal for humans to be disturbed and emotional about what they see."

The point of the cameras is to show people how these birds nest and raise young. The antics of the chicks (baby hawks = eyasses, baby eagles = eaglets) are fun to watch, especially when they're in their fluffball stage. You can't imagine these chirping puffs of down growing up to become killers. But they have to, so that they can play their role in their ecosystem. They can only do that when they're raised by their parents.

Some behaviours are hardwired, but others are learnt by watching, like what to eat and how to pin down avian prey and pulling the feathers out before self-feeding. And, possibly, the realisation that they can fly.

When a chick hatches, it imprints itself on the first creature it sees. And if it is cared for, it will learn to trust its caregiver, whatever the latter may be. Human helpers can feed a chick and keep it alive until adulthood but they can't teach it everything it needs to survive as an adult.

And because of imprinting, wildlife raised by people from infancy will have a hard time in the wild. It can't function as it should in its own habitat. What if it becomes dependent on humans and actively seeks them out, risking death by trusting the wrong humans?

It's not just people. An odd case of a baby red-tailed hawk that was adopted by a family of bald eagles briefly became a sensation. Both species are rivals in the wild. The chick might have been intended as food but the eagle parents ended up raising it instead. Observers expressed worry that this fledgling hawk's familiarity with eagles might get it killed by one.

Life in the wild is harsh for raptors but members of their own species won't give them as much trouble as humans. They must learn to navigate their habitats to survive and thrive. Despite our good intentions, we can only do so much. Without a thorough understanding of how an ecosystem works, human meddling will only worsen things.

Watching a chick die can be traumatic and we do feel for the parents. However, be aware not to anthropomorphise these unwitting reality stars. They are wild animals and they get over such losses quickly.

Those yelling at "inhumane" or "uncaring" human cam installers probably won't be ready for the spectacle of a parent killing and eating its chicks, or older eaglets bullying their younger siblings to death when competing for food, sometimes killing them outright.

C'est la vie, man.

Unless their objective is research and tracking, many of those who put these cams are careful to minimise contact with these birds to allow them to live as naturally as possible. Their aim is more to educate than entertain.

If we are concerned about the welfare of these magnificent raptors who start out fluffy and cute, why not start with things we can control? For one, don't litter, and cut those damn plastic rings.

Limit or eliminate the use of pesticides. Keep their habitat pristine so that they and their prey can flourish. Don't chop down the trees where they might nest and certainly don't freaking steal their eggs or chicks.

And if you can't do any or all of these, petition those who can. Considering what we've done to the planet, it's the least we can do.

Thursday, 23 April 2020

Whipping Up A Storm

Like some under this partial lockdown, I've taken to whisking up the viral Italian-sounding dalgona coffee popularised by Korean actor Jung Il-woo, who tried it in a coffee shop in Macau and talked about it on TV back home.

The name comes from Jung's opinion that the beverage reminded him of dalgona, a type of Korean honeycomb toffee. But this Internet sensation isn't Korean or from Macau. Probably not even Italian. And to my ears it's not dal-go-na but more like TAE-go-na.

A little dive into the dalgona rabbit hole reveals clues that the possible origins of this frothy beverage might be in Europe (the Greek-style frappé) or the Indian subcontinent, where this beaten coffee is known as phenti hui or phitti hui. As soon as the dalgona craze broke, some observers from the latter eye-rolled the same way we Southeast Asians do at some Food Insider videos.




I won't regurgitate all the fruits of my research here, but had things been different, we might also be calling this beverage "Chow Yun-fat coffee" or 發哥咖啡.

The guy who runs the coffee shop in Macau and makes this frothy coffee briefly became famous after making a cup for the veteran Hong Kong actor, who was said to like it. The proprietor of Hon Kee, Leong Kam Hon, learnt how to make this beverage from a foreign couple whose nationality he's unsure of. Presumably, this is the same coffee shop Jung Il-woo stopped by. What's remarkable is that Leong uses a spoon.

But I'm here to talk about my dalgona experience.

What's nuts about this recipe is not that only three ingredients are involved but the sheer amount of them, specifically the coffee and sugar. If I took a glass of dalgona coffee on Saturday morning my weekend won't end until Monday night. It's THAT potent.

My first attempt with an electronic mixer failed because I only used about a teaspoon (and maybe a teaspoon and a half at most) of coffee and sugar - I quit my regular coffee habit due to my gastric and, recently, my anxiety. I had better results with elbow grease, i.e., a small whisk and my decades-old mug or, once, a ceramic rice bowl.

Tipping the bowl at an angle made the small amount of coffee "deeper" than it is, making it easier to whip. The foam was so stiff I could invert the mug or bowl over my head and the coffee would stay there.

The texture presented a challenge when drinking with the layer intact. It would float above the milk like a raft while the milk flowed into your mouth from underneath. The foam is supposed to be mixed with the milk a little, so you get something fluffier than your average latte.




When using less coffee and sugar than prescribed, a small whisk and a small vessel make more sense. I watched, amused, while someone from Buzzfeed's Tasty spent about 17 minutes, off and on, whipping up a sweat with a sceptre-sized whisk and a helmet-sized bowl. All I needed was about six to eight minutes, but perhaps it was the difference in portions.

The amount of water seemed to be key as well. Too much and it'll take longer to come together, or not at all. Too little and you get a viscous but sort of aerated toffee, though not something you'd invert over your head for a few seconds.

This is not a beverage to wind down with after a long day. All that caffeine and sugar make it strictly a morning pick-me-up for people with time to kill. And after all that exercise and coffee you're likely to get wound up for the rest of the day.

I guess I understand why it's so popular. Like a magic trick, it's something anyone can learn and do, and the results are brag-worthy on social media. When one is stuck at home with little to do and feeling unproductive, a successful dalgona coffee gives one a sense of accomplishment.

But given the return on investment ... I wouldn't make this a regular thing, even with power tools. And even though I use less than a tablespoon of coffee, it's still a lot of caffeine at one go for me. Minutes after my last mug I was sweating a little, which never happened before.


22/06/2020  Two months sure fly by in a blank or two of an eye, don't they?

Against my better judgement, I've been whipping up a dalgona more often than I should. Once I figured out that the foam forms faster and better when using less water or following the recipe to the letter.

When the whisk starts "pulling" the mixture when stirring or whisking, it's halfway there. Whisk or stir a bit more vigorously to achieve your preferred consistency.

Sometimes I stop when the dalgona looks like dripping toffee because I'd stir or fold some of it into the milk anyway, like how some might do phenti hui. But often, I go on for two more minutes on high speed. I whip it inside a mug and push down any splashed coffee on the sides with a small silicone spatula.

No point whisking further because by then you won't feel your arm any more and you might need it afterwards. So when the foam is stiff enough to form peaks, you can stop whisking because you've reached peak dalgona.

...If you know me and if you're reading this in KL you should have seen that coming from Sekinchan. Pay. Attention.

I also add salt, along with cinnamon and nutmeg or vanilla extract for something different. Salt in coffee isn't new. It cuts down the bitter tang, though it forms a saline layer on top, probably if not mixed well.

Despite the strength of the coffee, the cinnamon and vanilla come through. The nutmeg, not so much. Attempts with pandan leaf powder failed but I wonder if I should resort to artificial essences.

Some make the dalgona foam and keep it refrigerated for future use, but I wouldn't bother. I bottled some but the coffee would meld into each other, leaving a fragile tuft of foam on top. Isn't "drink it fresh" part of the novelty?

Using warm or hot milk is also fine. I heat mine with a water bath inside an open stainless steel shaker. The heat releases more of the spices' aroma, and each day starts better with a warm drink.

Strange to get so used to whipping instant coffee after doing it almost daily.