Quepos, Costa Rica....once home to the fierce Quepoa Indians!

Quepos acquired its name from the Quepoa Indians, which derived from the Boruca tribes that migrated northward from Columbia towards the end of the first millinium. The great conquistador, Juan Vasquez de Coronado, declared the Quepoa Indians as the ¨most beautiful people seen in these indies¨. 
The Quepoa Indians were well respected as fierce fighters, and are said to have pilaged great quantities of gold from the Caribbean tribes of this country in their reign as relentless warriors. It is said that these tribes lived the majority of the year near the foothills of the Naranjo and Savegre Rivers for the purpose of more productive farming, while in the rainiest months they inhabited the coastal hills of Manuel Antonio, concentrating around Quepos Point.
The earliest recorded European presence in Manuel Antonio dates back to around 5 years after the famous Spanish explorer Balboa discovered the Pacific Ocean in the early 1500´s. Explorer Juan Ponce de Leon, who would later be credited with discovering Florida in his quest to find the fountain of youth, arrived to the shores of Costa Rica, and more specifically the Manuel Antonio area in the year 1519. Upon his arrival to our shores, his flotella encountered a large presence of fearsome taunting Quepoa Indian Warriors lining the beach, and wisely declined to make landfall.

To this day, there continues a legend that a hidden treasure of some seven hundred tons of gold, silver, pearls, emeralds and other jewels exists somewhere in the territories that the Quepoa Indians occupied. Though this has never been confirmed, and obviously the treasure has never been discovered, infamous English privateer John Clipperton spent a good part of the late 1600´s exploring the area and befriending the Quepoa Tribes in his attempts to claim this immense fortune. Upon his death in 1722, Clipperton still believed the largest world treasure existed in our area, but was unsuccessful in his quest to claim it.
In the year 1746, after many years of Spanish rebellions, disease brought on by the European settlers, and warfare between rivaling Indian Groups, the Quepoa tribe was forced into extinction. The whereabouts of the legendary treasure, estimated to be worth billions of dollars at today’s currency still remains a mystery!

The actual town of Quepos first came to modern prominence as a busy shipping port for exporting bananas for the United Fruit
Company. After years of devastating disease devastating the banana industry, this crop was scrapped and the agriculture fields were converted to the 40,000 plus hectares of African Palm trees that you see today. Prized for the diverse properties the oil produces,
African Palm oil is now used as bio-fuel, in creams & cosmetics, soaps, margarines, as well as cooking and industrial oils. Although this crop continues to be a major economic force in our area, it helped fuel the decline of Quepos as a major shipping port, as the smaller fruit is much easier to transport and refine locally.

Surprisingly, even as late as the 1950´s basic communication between Quepos and the rest of the country was a challenge. Roads were
almost non-existent, and passage by mule, donkey, horse or oxen cart was for many years the norm for the locals that lived in the area. In the 1940´s the president of Costa Rica, Rafael Angel Calderon declared Quepos and Parrita districts of Puntarenas, and it was at that time that they started work on a major road to San Jose, but that took many years to complete. There was a small railroad between Quepos and Parrita, but it was not widely used for the public and more often at low tide airplanes would land on the beach in front of the main street in front of what now stands as our sea wall. This is how they accommodated the first tourists, which arrived mostly during the dry months of January, February and March, and whom at that time were almost exclusively Costa Rican. It was not until the 70´s that the African Palm industry prospered enough that highways became an absolute necessity, and the first telephone arrived to the Quepos area. 

Quepos, home to numerous hotels, restaurants and other tourist operations, it serves as the gateway to Manuel Antonio National Park and it's even wider variety of hotels, is now better known for it´s World Class Sportfishing, claiming some 17 IGFA records!

Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Chanel No.5 Perfume from a Tree? It's the Ylang Ylang from Costa Rica!

The Cananga Odorata tree is considered to be the true Chanel No.5 Perfume Tree. More often referred to by it’s common name, Ylang-Ylang…(pronounced “ee-lan ee-lan), it is among the most celebrated flowering trees in the World. Commonly found throughout Costa Rica, the Ylang Ylang tree is easily one of the most popular trees grown near or around “Tico” homes, as well as almost every Costa Rican Hotel or Resort in order to take advantage of its intoxicatingly rich floral fragrance.

SPECIFICS:
A fast-growing tree of the custard-apple family, growth can exceed an amazing 6-8 ft per year, attaining an average height of around 40 ft or so, with heights of some 140ft! The Ylang Ylang is happy in full or partial sun, but prefers the acidic soil native to its normal rainforest climates, but is known to adapt quite well to other conditions. The long slender leaves are smooth and glossy, pointed with a prominent drip tip, offering subtle drooping yellow star shaped “flower” clusters that yield a highly fragrant essential oil. Specimens typically bloom two times a year, though mature specimens are known to bloom almost continuously throughout the year. Flowers are very fragrant, with a greenish yellow color at first, turning to a deep yellow to yellow brown when mature. Its clusters of black fruit are also important food items for birds, bats, monkeys, squirrels and other small mammals that frequent the rainforest readily dispersing this non-invasive species of tree. This tree is commonly planted around personal gardens, as well as most Costa Rica Hotels will plant these around their installations so visiting guests get treated to their intoxicatingly rich scent.

USES:
The ubiquitous Ylang Ylang tree offers multiple uses. The wood can be crafted or cut for canoe parts, small canoes, furniture, cooking fuel and cordage. The fragrant flowers are used to scent coconut oil, making lei and other decorative floral arrangements. The essential oil of the Ylang-Ylang is used extensively in aromatherapy, where it is believed to relieve high blood pressure, normalize sebum secretion (the secretions that regulate skin, hair and inhibit bacterial growth), improve symptoms of depression, distressed breathing, high blood pressure, anxiety, and is considered in many parts of the World to be an aphrodisiac. The oil derived from the Ylang-Ylang is widely used in perfumery for oriental and floral scented perfumes, the most famous being the wildly popular Chanel No. 5.

MEDICINAL USES:
Ylang Ylang is also used as a common ingredient in the herbal motion sickness remedy, MotionEaze. The bark is used in some South Pacific Islands to treat stomach ailments and sometimes as a laxative. It is also used as an antiseptic on bites, stings and infections, as well as a sedative and as a reproductive tonic for infertility. The dried flowers are used against malaria, and the fresh flowers are pounded into a paste to treat asthma. (Please consult your doctor before trying any of these remedies!)

DISTRIBUTION:
Native to Indo-Malaysia, this tree has been widely introduced by Polynesians, Micronesians, and early European explorers into most of the Pacific islands. It was later introduced to Tropical America (e.g., Costa Rica and surrounding countries), where the species has thrived. The Ylang-Ylang is now found from the Mariana Islands (Saipan, Rota, Guam), Nauru, Caroline Islands (Palau, Koror, Faraulep, Chuuk, Pohnpei, Puluwat Atoll), to Fiji, Tonga, Samoa, Hawai‘i , and the Cook Islands and Marquesas Islands.

PROPAGATION:
When considering growing your own Ylang-Ylang (which I highly recommend), it is most commonly propagated by seed. New trees can also be propagated by cuttings which requires a bit more luck and can result in varying degrees of success. Direct-seeding in the field is also effective in the right circumstances and conditions. The easiest method, and the one that I have personally had the most success with is to gently collect small specimens from under the existing trees and raise them in growing bags for 2–3 months before out planting the new starts. Remember to leave sufficient space for a deep taproot and tall wide growth for the mature trees.

In summary, the appearance of the flowers of the Ylang-Ylang tree are not particularly impressive, but its powerful sweet fragrance makes this a must have in your garden. An early bloomer, its fast growth means you will see flowers when the tree is still relatively young. The branches are known to be brittle and break easily so protection from strong winds is recommended when picking a planting site. The Ylang Ylang likes the heat and will grow and bloom during the warm season, but fear not, as this hearty tree can survive low temperatures and even freezing for short periods of time. The later being something I sincerely hope does not happen any time soon in tropical Costa Rica!

Author: Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Sources:
http://toptropicals.com
http://en.wikipedia.org/wiki/Cananga_odorata
http://mgonline.com/articles/ylang-ylang.aspx
http://www.agroforestry.net/tti/Cananga-ylang-ylang.pdf
http://www.wildcrafted.com.au

Costa Rica’s Juan Santamaria Day! Brave Martyr or Brazen Myth?

Juan Santamaría, an impoverished drummer boy, born of a single mother from the town of Alajuela, is easily the most famous martyr in Costa Rican history, and the only individual to have a National Holiday (April 11) declared in his honor. But was it really Juan Santamaria that saved the day at the Battle of Rivas, or was it more to do with Costa Rica’s need to have a national hero? Read on….

If legend is to be believed, as a result of the Battle of Rivas on April 11th, 1856, Juan Santamaria’s selfless act as his country's impromptu savior brought his eventual rise to glory, fame and martyrdom as he succeeded in saving Costa Rica against the infamous US sponsored invasion of the soldier of fortune style militia of William Walker.

William Walker, a lawyer, doctor and soldier of fortune from Tennessee, hoping to not only exploit the commercial trade route between New York and the Southern tip of Nicaragua, Walker also hoped to conquer the five Central American States with the intention to annex them, extending the new Federation of Southern States, part of the US. Walker and his “filibusteros” (soldiers of fortune) with his new post as a shaky provisional President of Nicaragua planned to instill his political and financial power over the Central American territories, with the next logical step being the invasion of nearby Costa Rica.

Fearing Walker’s growing force in Nicaragua, Costa Rican President Juan Rafael Mora supported by the backing of wealthy American businessmen who wanted their important trading routes reopened, was urged to declare war not on Nicaragua, but on Walker and his filibusters. Furious, Walker ordered the immediate invasion of Costa Rica, crossing the border into the province of Guanacaste, while the Costa Rican army mobilized full speed ahead Northward from the Central Valley. This rag tag army, led by the President’s brother Jose Joaquin Mora and brother-in-law General Jose Cañas, with their contingent of three thousand men marched towards the Walker encampment said to be assembled near the now famous Hacienda Santa Rosa, south of Nicaragua. Upon learning of their imminent arrival, Walkers men made a hasty retreat, taking the battle to Meson de Guerra in Rivas.

That is where Juan Santamaría prominently steps into the picture.

Walker's men, under the command of Colonel Louis Schlessinger, had no sentries posted in the Rivas fort, allowing Mora’s Costa Rican troops to surprise the small American militia, as Schlessinger himself retreated, leaving his troops in complete disarray. When a bloody battle ensued, the commanding Costa Rican officer asked for a volunteer to set fire to thatch roof of the El Mesón de Guerra; the filibusters' stronghold. Surely a suicide mission at best, it is said that Juan Santamaría, an impoverished mulatto drummer boy from the town of Alajuela, stepped up and with torch in hand, approached the hostel and through a hail of bullets, tossed his torch of fire onto the vulnerable thatched roof. This selfless patriotic act caused the enemy to flee, resulting in Juan Santamaria’s death, but leaving him a genuine National Hero.

The deaths of Juan Santamaría and more than a thousand other men saved Costa Ricaand Central America from a complete collapse. The Battle of Rivas put great confidence to the Costa Rican Army in the fight against Walker, who before this battle believed himself undefeatable and unstoppable, and lead to his later assassination in Honduras, during his next attempt at staging a Central American coup.

Although Costa Rica was victorious in the Battle of Rivas, the country did not return back to normal by any means. The numerous dead bodies were not buried in Rivas but were simply thrown into the wells, causing the city a huge outbreak of cholera from the contamination. The troops then carried the disease home with them to Costa Rica where it ravaged the country, killing as much as one tenth of the population. Mora was eventually blamed for the outbreak, as well as other economic problems, and was taken out of power a few years later in 1859.

This is where the dispute of the true legend of Juan Santamaria begins. Heated arguments and several investigations suggest that the well repeated history of Juan Santamaria may not be all it’s cracked up to. According to Steven Palmer, a Canadian researcher, Juan Santamaria was possibly invented by the Liberalist Costa Rican government. Palmer’s study suggests that the government in the late nineteenth
century was seeking to create a national identity in order to unify the disorganized country. Legends, heroes and battles, all helpful ingredients in the creation of a sense of national patriotism, the government set out to find something or someone that would serve its motivating purpose. Since Costa Rica lacks a history of warfare, the Liberalist government chose one of the few significant battles, the 1856 Battle of Rivas fought against William Walker. After choosing the famous battle, a brave hero was to be chosen as their new “symbol” for National unity. With this, Palmer says, Juan Santamaria was “born” or reborn after being dead and forgotten for many decades. That Juan Santamaria was a member of the lower classes, only served to inspire an even stronger sense of belonging to a nation that was coming of its own in world recognition, as Juan Santamaria showed anyone could become a National idol.

Further claims have been discovered that state Juan Santamaria actually died of cholera and not by the bullets of his enemies. Now granted, there are said to be listed four different Juan Santamarias amongst the some 9000 volunteer troops of Costa Rica, so this does open the door for some skepticism and confusion, but it is interesting to consider why Juan Santamaria lay buried for almost four decades, before being remembered and named Costa Rica’s National Hero.

Finally, other historical versions of the Battle of Rivas and the fight at the “Mesón de Guerra”, list the Lieutenant Luis Pacheco Bertora as the first to approach the fort with the idea of flushing out the enemy, but he was gravely injured by gunfire in his attempts. Lying unconscious, a Nicaraguan named Joaquín Rosales made a second attempt to burn the fort, but lost his life in the process. Finally, a third brave soldier stepped forward, the now well-known Costa Rican soldier, Juan Santamaría, who successfully set fire to the “meson” and saved the day for Costa Rica. None of these other brave soldiers have ever received the recognition due them as Juan Santamaria did, much less a National Holiday, statues or International Airports named after them, though the mystery behind the true history of these events lives on!

In the end, there is no attempt to minimize the participation of any of the soldiers involved in this battle, even less so Juan Santamaria. We only hope to give a shout out to all the valiant soldiers who gave their lives to win the liberty and sovereignty of Costa Rica, and to dispel of the rumor that Juan Santamaria was simply approaching the building, tripped and his fire torch accidentally started the fire that ended the battle.

Tell that later version out loud in Costa Rica, and you may be run out of the country even faster than William Walker was!!

Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Sources:
Lisa Tirmenstein tirmenlb@muohio.edu.
www.Wikipedia.org
http://afehc-historia-centroamericana.org/index.php?action=fi_aff&id=1947
http://www.latindex.ucr.ac.cr/historia-51/10-Aguilar.pdf
http://wvw.nacion.com/ln_ee/2006/abril/28/opinion8.html

Musmanni Bakery…..a Sweet Staple found throughout Costa Rica!

For those that have traveled or lived in Costa Rica, Musmanni Bakery is a common and most welcome sight. Consistently serving a variety of quality breads, pastries, cakes, cookies and other convenience items, Musmanni is easily the best place to find a quick and delicious snack at a reasonable price. Considered the most popular bakery chain in Costa Rica, its welcoming orange lettered chef’s hat logo is immediately identified by “Ticos” wherever they travel throughout Central America.

Musmanni Early History:
The year 1902 brought the arrival of the Musmanni family to Costa Rica. Native to Italy, the original members consisted of Nicolas and Teresa Musmanni (mother & father) and their children Domingo, Carmela and Antonio, quickly followed by the birth of their forth son, Gaetano. The family started their new business in Costa Rica selling pasta, something that was literally in their blood, as they descended from a long line of Italian bakers. By 1929, the once young son, Domingo, built the first Musmanni Bakery on Central Avenue in the heart of San Jose, choosing to focus on fresh tasting, high quality mass production of bread.

Musmanni Family Grows:
In 1960, now some 30 years later, Franco Pacheco Musmanni, grandson of Domingo, returned from his studies in Chicago, Illinois, USA to start his own bakery business to be called Panaderia Pinova, S.A., specializing in sliced breads as to not directly compete with the Musmanni loaf style breads. Learning the business from the ground up and on his own, only 10 short years later, Franco bought the Musmanni Brothers Corporation, changing the official name to Musmanni International Corporation, in which he acted as president until his untimely death another 30 years later in 1999.

Musmanni Middle Years:
Meanwhile, Santa Cruz, Guanacaste celebrated the inauguration of the second Musmanni Bakery in the year 1973, followed a few years later by a third store. The sons of Franco joined the family business in 1980 as expansion of the chain began to require more and more of the family members efforts. This necessity brought fruition to the concept of franchising, which would enable a spreading out the work as well as the risk, while furthering the brand name, its distribution abilities, all while generating more profits for the growing Musmanni Corporation.

Franchising & Auto Service:
Midway through 1985, the concept of the Musmanni Franchise was officially launched, as it’s forth store opened in front of the popular and busy “Coca Cola” central market in downtown San Jose. This was followed only a few years later by the initiation of a new “auto service” (we make it, you bake it) system to be handled by their new subsidiary corporation, Premezclas Industriales para Panaderia, S.A. (Premixed Industries for Bakeries, S.A.), which manufactured pre-mixed bread dough to be offered at points of sale beyond Musmanni stores on a mass scale, enabling bakers to offer a fresher product without compromising time, quality or taste.

Bread School:
As the Musmanni brand continued to expand across Costa Rica, 1990 brought in a third Production Plant, larger Central Offices and an innovative company idea, the creation of UPAN, the University of Pan (Bread). Located in the San Jose suburb of La Uruca, the “University” and its outlying facilities were built to offer a central location for corporate operation, as well as extensive training to the future bakers of the Musmanni Corporation.

Continued Baking Success:
With the idea of simplifying the production process in their now 24 bakeries, Musmanni began production of frozen baking products in 1995, while the same year procuring the coveted ISO Certification of Quality Standards, one of the first in Costa Rica. This was followed only one short year later by a business alliance with the huge Subway Sandwich chain, as well as inaugurating new modernized production processes allowing the company to produce some 2500 units of product per hour. Other lucrative strategic distribution agreements followed with RICH’s (worldwide distributor of bakery products), as well as giant Pizza Hut Costa Rica & Panama. Lastly, the Musmanni Franchise model expanded to the capital of Panama, bringing the number of Musmanni stores to just under 50 stores, and growing to more than 70 by 1998, winning Mr. Franco Pacheco Musmanni “Businessman of the Year” by the Chamber of Industries.

Expansion Continues:
By 1999, Musmanni Bakeries could be found in Costa Rica, Panama, Nicaragua, as well as Puerto Rico and more exclusive sales deals were closed with several of the largest supermarket chains in Costa Rica. This was also the year Musmanni Corporation celebrated the inauguration of its 100th store! In the next few years, another production plant would go on line, as well as larger offices and storage facilities to facilitate the ever growing business of baking bread, which had showed no signs of stopping as the total number of stores quickly grew to 157!

Musmanni Today:
Today Musmanni International consists of more than 200 outlets in Costa Rica, Nicaragua, Panama, El Salvador and Puerto Rico, as well as being the exclusive provider to such prestigious food chains and supermarkets as Pizza Hut, Subway, Quiznos, Perimercados, Multimercados. Musmanni products are served on the tables of many of the most prestigious Costa Rica hotels and restaurants, as well as throughout Central America. A Musmanni Bakery can be found on the street corner of almost any medium sized town in Costa Rica, and are admired for their dedication to quality bakery products. In 2008 the company launched two European style coffee houses called “Mundo de Café” (coffee world), that although mildly successful, will likely never match the wildly popular business model of their popular simple street front bakeries, which continue to thrive to this day!

Summary:
So if you have ever had the pleasure of tasting Musmanni products, you surely are hungry by now and ready to head out to the nearest Musmanni bakery to satisfy that old sweet tooth. If you haven’t, you’ll just have to take my word for it, its good! For those of you in Costa Rica, as you bite into that next fresh pastry, or smear rich butter on another loaf of that soft warm bread, think of Nicolas, Domingo, Franco and the other members of the Musmanni family that sacrificed so much to bring from Italy over 100 years of baking pleasure!

Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Translated from the following Sources:
http://www.musmanni.net/3wmus/inicio.aspx
http://pruebas.newmediacr.com/musmanni_roy/historia_musmanni.htm

Easter in Costa Rica....Religious Parades, Beach Escapes & the Famous Miel de Chiverre!

Easter Week, or Semana Santa, is easily one of the most important weeks of the year for Costa Ricans. Full of important religious ceremonies celebrating the death and resurrection of Jesus Christ, this predominantly Catholic country finds most locals spending this week with family in prayer, heading out to the beach areas for a short vacation, or more commonly a combination of both. Traffic can be horrendous, in part because on Good Friday public bus routes shut down completely to allow employees time to celebrate the holiday with their own families. Public transportation options become limited and can be extremely crowded and inconvenient during this holiday.

In most areas of Costa Rica, the local Catholic Church organizes traditional masses, as well as daily religious processions or celebratory parades generally starting on Holy Wednesday, and continuing through Holy Thursday, Good Friday and Easter Sunday. Sometimes these ceremonies start as early as Monday, continuing through the entire week. Usually consisting of dramatic reenactments of Jesus’ journey through Jerusalem to his crucifixion and resurrection, with fake blood in place, some of the graphic depictions are not always pleasurable for the faint of heart.

Actors, dressed as Roman soldiers, take part with a host of other easily recognized characters in the journey towards Jesus’ eventual death. Most commonly spotted in these processions or local parades are Angels, Mary Magdalene, Saint Joseph, the Virgin Mary, Apostles and naturally, Jesus, the most coveted dramatic role of all. Participants proclaim to have lived the last year free of sin, while following closely the church’s teachings, though this point could be argued in many a town. Nonetheless, considered a very serious event, large numbers of spectators line the streets to mourn, pray and celebrate.

Traditionally during Holy Week, practicing Catholics prepare special dishes centering around the main ingredient, Seafood. Keeping in line with the observance of not eating meat on Fridays during Lent, delicious typical Costa Rican dishes are shared, such as rice and shrimp, fish ceviche, fried whole fish, canned tuna, as well as a variety of local desserts such as empanadas, rice pudding, rosquillas (donuts), polvorones (cookies), eggnog, Chicha (a hot drink made from aguadulce, ginger and cinnamon), and a popular jelly made from “chiverre”, a large squash similar to a watermelon. (See recipe below.)

Catholics are given all of Lent to attend Confession, while church hours are expanded to accommodate higher numbers arriving to confess before Easter, since the sacrament is not available Thursday through Sunday. The extended hours also allow further preparation for the processions including decorating and cleaning the religious effigies, many of which will take part in up to 10 processions, requiring different colored clothing for each one.

Tourists visiting Costa Rica, or “Ticos” not attending religious ceremonies with family, all head for the beach, converting sleepy beach towns into overcrowded party zones, while hotels in both small towns and tourist hubs throughout the country are in normal years completely booked months in advance. Travelers on roads leading to and from the coastal towns can sit in traffic for hours. San Jose and other Metropolitan Areas become literally deserted ghost towns as all government institutions, schools and banks close from Thursday to Sunday, or as is the case this year, many are closing from Sunday to Sunday.

In recent years, the common practice of enforcing the “Dry Law” during Holy Week has become a bit more relaxed, with enforcement by police officials sporatic and unorganized, especially in high tourist zones. The Dry Law specifies that as of midnight on Wednesday, all bars, restaurants and liquor stores close, and no alchohol can be served or sold until Saturday. According to Catholic tradition, followers are to refrain from drinking alchoholic beverages during the mourning of Jesus Christ, until his resurrection on Easter Sunday. Even though the majority of the Costa Rican population is Catholic, many citizens stock up on liquor and beer to take them through the festive week, while other entrepreneurial spirits make a side business of selling beer and liquor out the back door or even the trunk of their car during those dates.

Though many a devoted churchgoer may still choose to indulge in a drink or two, superstitions abound, and Ticos are known to keep an eye over their shoulder during this time. Many won’t swim in the ocean on Holy Thursday or Friday, fearing they will drown because God is angry. Others believe you can turn into a fish if you get in the water on Holy Friday. Another common superstition is the thought that the earth gets hotter, causing more earthquakes during this time. Surprisingly, this has been fairly true this year, but is more likely just a coincidence. An older superstition states that it is a sin to drive a car during Holy Week, and some small towns are said to still throw nails on the street to deter anyone who would consider the sin of driving during these dates. I thankfully have personally never seen this done in my 20 years of living in Costa Rica.

In one particular town, Ortega de Santa Cruz in Guanacaste, men continue to participate in an age old tradition that involves capturing a large crocodile with their bare hands on Good Friday and tying it up to put on display in the center of town. Even though the animal is released the following day, the tradition has been under scrutiny of animal and environmental conservationists for years and each year is said to be the last. Unfortunately, it has also grown in popularity as many curiosity seekers head to the small town to witness the exhibition in person.

On the positive side, it is widely agreed upon that some of the best weather and certainly some of the best sunsets of the year happen during Holy Week, another excellent reason to be at the beach. So should you find yourself in Costa Rica during this holiday week, feel free to come join in the festivities and be sure to try the Chiverre Jelly listed below!!

Miel de Chiverre
Ingredients:
Large chiverre
Dulce de caña in (2) tapas or 1 kilo of granular brown sugar
cinnamon
cloves
250 grams brown tamarindo seeds (Optional)
250 grams of coconut pieces or flakes (Optional)
(Tapas of dulce de caña are the little circular blocks of brown sugar available at every Costa Rican market.)
Preparation:
Over a fire or using a kitchen burner, char as much as possible of the shell of the chiverre.
When done, hit the shell firmly with a hammer to expose the contents which looks like spaghetti squash or fine hairs.
Put the insides in a clean pillowcase and use the clothes drier to reduce the moisture.
When the chiverre contents are drier, cook it in a big sturdy pot over low heat. Cover the entire flesh of the chiverre with whichever sugar you are using, white, brown or the tapa. Sprinkle with the tamarindo seeds, cinnamon, cloves, lemon or orange peel and if desired, the coconut. The chiverre will naturally produce enough liquid to complete this process.
Cover the pot and let it cook slowly over low heat for 90 minutes, stirring often to avoid sticking.
Allow to cool and either transfer to a jar or use for other dishes.
The jelly is widely used in dessert empanadas, cookies and other dishes where a touch of sweetness is desired.

Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Machismo!......Tales of a Female Turtle Guide in Costa Rica!

The Latin culture has always been known for its “machismo”, and Costa Rica is certainly no exception. Though admittedly society is slowly changing this male chauvinistic attitude, upon my arrival to Costa Rica, machismo and I had many head-on collisions. Here are some tales of my adventures as one of the first Female Sea Turtle Guides in Costa Rica…

Background:
Perhaps it would help if I set the background a bit. My husband and I fortuitously landed on the Caribbean shores of Costa Rica in the early 90’s. Fresh off the turnip truck, we were “newbies” in the worse sense of the word, speaking little Spanish and lacking any understanding of the cultural differences. We lived on a small island across the river from a sleepy little 200 person fishing village known as Barra de Parismina. Located on the Caribbean coast halfway between the Port City of Limon, and the next village to the North called Tortuguero, access to most of this coastline is by boat only via natural rivers and artificial canals (read the fine print people…..no roads!).

My Mission:
Looking to start a new life adventure, I had been told the fastest way to learn Spanish was to get a job. I immersed myself in Spanish books and applied to become a certified Nature and Turtle Guide. Trained to promote and protect the natural resources of Costa Rica, with focus on the endangered sea turtles that arrive on this Caribbean coastline, the guides would serve as “ambassadors” of not only the turtles, but the entire concept of Costa Rica as an emerging Eco-Tourism destination.

Progress:
My progress was swift on the language, but sadly……sorely lacking in cultural understanding. Oblivious to the whole “machismo” concept, I would buzz around alone in our small motorboat, not realizing that it was “scandalous” behavior for a woman to be driving a boat and driving it alone no less! The village men would confront my husband in the local Cantina, asking him “How can you let your wife drive a boat? You need to stop her! Women don’t drive boats around here!” At which point my hen-picked husband would respond, “YOU’LL have to tell her, cause I’m not gunna tell her!”, neither of us truly understanding what the big deal was.

Cultural Differences Continue:
The cultural differences escalated as confrontations with local poachers who had previously hunted our large 60 acre jungle “farm” freely now found themselves in the cross hairs of an irate gringa determined to protect God’s creatures. Word quickly spread that the “crazy gringa” across the river had a gun and was rather passionate about protecting the animals on her property. This unique phenomenon caused an almost collective gasp from the female population and a form of sympathy from the male population toward my husband who obviously couldn’t control the fruitcake “gringa” he was married to. On a happy note, in a short time the illegal hunting was reduced considerably in the immediate area.

Turtle Season Arrives:
With my Spanish studies going at full speed and my coveted Nature Guide Certification almost in hand, I was excited as turtle season arrived. Taking my guide certification test in record time, I didn’t realize that I would then have to sit there waiting 40 long uncomfortable minutes, while the rest of the MEN finished the test. Does it seem naïve now to realize that I was the only woman in the group? I honestly didn’t take much notice at the time, but looking back I can recognize how strange this must have seemed to them. Mid-February arrived, and with it, the enormous Leatherback Turtles. Weighing up to 1500 pounds, with flipper spans of up to 7 feet, the Leatherbacks were more commonly found to the North on the Tortuguero beaches and only arrived sporadically thru May to our beaches. As Green Turtle season arrived in July, nightly guided tours to see these majestic creatures lay their eggs began, lasting thru the end of October. Guides would be responsible to carry small groups of no more than 10 tourists by boat through the dark canals to isolated beach locations where lengthy walks began to find and witness this incredible egg laying process.

Passion turns to Danger:
It never occurred to me that walking the isolated beaches late at night with a red-dimmed flashlight and 10 hapless tourists stumbling over driftwood was dangerous. I really didn’t put any thought into the several large cat species that regularly hunted the turtles, or the handful of ruthless turtle poachers (both egg and meat) that also awaited the yearly arrival of turtle season. I was from Los Angeles after all, and frankly Costa Rica with its passive culture hardly seemed threatening to me. That was until the dreaded “machismo” reared its ugly head again. My clueless husband was once again confronted at the local Cantina with, “How can you let your wife walk the beaches alone at night? You need to stop her! She’s taking our jobs away!” At which time my dear husband again responded, “YOU tell her, I’m not gunna tell her!” The frustration and sympathy for the guy with the “crazy gringa” wife grew larger amongst the locals. Unfortunately, this male sympathy quickly dissipated when I made my largest faux pas to date.

Cultures Clash:
Riding my horses along the beach one morning, I found several turtles on their backs awaiting slaughter. Without thinking, I used a large plank to overturn them and help direct the turtles back to sea, all the while feeling pretty happy with myself. A short time later a major village scandal erupted as it was soon discovered that the turtles had been freed by that “crazy gringa”! (The horse tracks gave me away, I was the only one with horses on our island.) No one had ever dared to interrupt the yearly slaughter of turtles by a handful of organized poachers who profited from the sales of turtle meat and eggs. Once again, my poor husband took the brunt of the punishment, as the the villagers would never directly confront “the crazy woman”. Thank goodness for the passive Tico culture, as machetes and sticks were wielded, but in the end a round of beers quickly settled the angry mob. (It’s a sure fire solution to almost anything in Costa Rica!)

Beer Summit Solution:
It was soon accepted that the “crazy gringa” across the river was not going to give up her fight to protect the turtles and other wildlife and if it meant regular free rounds of beers at the Cantina, then maybe that wasn’t such a bad deal after all. Soon, an unspoken turtle moratorium was established along our beach…..no more overturned turtles appeared and beer poured freely at the Cantina. Thankfully with time wiser heads realized that the promotion of these beautiful creatures would bring in more tourists, benefiting the entire village and not just a handful of illegal poachers. Attitudes slowly began to change towards the turtles, and now, almost 20 years later the area has many turtle protection projects in place attracting volunteers and tourists in record numbers. The fight to save the Sea Turtles around the World remains constant and with the continued distress on their habitat, the future of this wonderful creature regrettably remains uncertain. PLEASE HELP SAVE OUR SEA TURTLES!!

How you can help:
The following are all recognized organizations with many programs to help conserve the World’s endangered Sea Turtles. If you would like to help, please click thru to these excellent sites to see how you can be a part of saving these beautiful creatures!
http://www.costaricaturtles.org/
http://www.conserveturtles.org/
http://www.ecologyproject.org/programs/costa-rica/
http://www.turtles.org/helping.htm
http://www.parismina.com/turtle.htm

Author: Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Sources:
http://en.wikipedia.org/wiki/Leatherback_turtle
http://en.wikipedia.org/wiki/Hawksbill_turtle
http://en.wikipedia.org/wiki/Green_turtle
http://www.tortugueroinfo.com/index2.html
http://www.tortuguerovillage.com/english/english.htm

Mangosteen, the Super Fruit in Costa Rica! It's not just a Mango, it's even better!!

This incredible super fruit is commonly referred to as the “Queen of Fruits” and is one of Costa Rica’s most prized super fruits (when you can find it), it's the Mangosteen!

Traditionally, Mangosteen fruits have been used for thousands of years in folk and traditional medicine to help support healthy inflammatory processes and digestive health converting this rare fruit to the new darling of the super fruit world.

For those not familiar with it, Mangosteen fruits have a deep purple rind and soft white flesh seed pods inside. The fruit tastes deliciously sweet like a cross between a mild peach and a sweet strawberry and it is easily one of the most delicious super fruits in the World. Add the fact that Mangosteen is packed with nutrients that provide plenty of healthy benefits and you have the best of all fruit worlds!

What makes Mangosteen so potent as a super fruit? It’s loaded with xanthones—powerful antioxidants that help fight free radicals. In fact, of the 200 xanthone compounds known, the Mangosteen contains over 40, and these xanthones are found in the dark purple outer rind (pericarp). That's more xanthones than any other fruit in the world!

Mangosteen production can be challenging though and these trees need optimal growing conditions to survive. Warm, humid weather, combined with plenty of rainfall to thrive seem to make many parts of Costa Rica the perfect setting to grow this fabulous fruit, but definitely limits it's ability to become cultivated worldwide. Gardeners will need patience as well should they want to add this tree to their home garden, as the fruits grow slowly on tall evergreen trees that can reach up to 80 feet. The fruit is delicate and must be picked as close as possible to the time of ripeness to get the maximum amount of xanthones, so this can require a constant vigilance on the growers part. This means the fruit is generally only be picked around twice a year, and with the height of some of the trees, it can be quite the challenge to harvest!

Facts about Mangosteen Fruit
The Mangosteen, which carries a botanical name of Garcinia mangostana is a tropical plant indigenous to Southeast Asian countries and the Malay Archipelago. Many believed that the unique and exquisite flavor of Mangosteen fruit had delighted the Queen of England so much that she called it the "Queen of Fruits", thus the origin of that nickname, though historical references to the actual truth of this story are limited and difficult to substantiate.

The Mangosteen tree can be hard to recognize, as it typically grows between 20 and 80 feet tall, featuring dark-brown, flaking bark. The leaves of the Mangosteen are elliptic, thick and leathery, deep-green, fairly glossy on top and yellowish-green beneath. The flowers of the Mangosteen are 1.5 to 2 inches wide. The pericarp of ripe Mangosteen is dark reddish purple in color and is the most obvious identifying characteristic of this mostly non-descript tree. The aromatic inner flesh is a creamy texture and quite sweet and it definitely easy to recognize once tasted.

Some Health Benefits of Mangosteens
Since the pericarp of Mangosteen consists of numerous compounds, it is the part most regarded as containing beneficial antioxidant qualities. In clinical studies, Mangosteen has xanthones (see info above), which have anti-cancer effects. Some other health benefits include its antimicrobial, anti-inflammatory, antiseptic and antifungal properties. Additionally, this great fruit is very low in calories, has no cholesterol or saturated fats, and is bursting with fiber (13% of RDA in each 100 g) which is recommended in any daily diet for improved health. Mangosteens also contain high concentrates of vitamin C; supplying around 12% of RDA in each 100 g. Fruits full of vitamin C aid the body to build resistance to combat flu-like infectious agents and eliminate free radicals. Fresh Mangosteens also serve as an excellent source of B-complex vitamins like thiamin (vitamin B1), niacin (vitamin B3) and folates (vitamin B9). These vitamins function to help your body system to metabolize fats, proteins and carbohydrates. Lastly, these super fruits also have a high count of minerals such as potassium, magnesium and manganese. Potassium is an essential component that helps manage heartbeat and blood pressure; thereby helping in the fight to combate coronary heart disease and strokes. Not a bad record for a small fruit!

How to Choose a Mangosteen
When selecting this prized fruit, pick ones that appear to be in good shape on the exterior with little or no bruising. Bruised fruits will cause a more bitter taste on the inner seeds. Press the pericarp or shell of the Mangosteen and if you find the skin soft, the fruit is not fresh and you should choose another specimen. A firm outter shell of this fruit is the best sign of freshness.

Little Tip: There is a simple trick to find out how many seeds are on the inside of this fruit. Turn the Mangosteen upside down. Count the number of the petals on the flower-like spot at the center of the fruit. The amount there is equal to the amount of pieces inside the fruit.

How should one Store Mangosteens?
Once you have located, bought (or picked) your Mangosteens, to get the most out of them, store these fruits at normal room temperature and consume within a couple of days, as they do not keep well for long. These fruits do not freeze either, so again it is advised to eat them while still fresh for the best super fruit experience!

Would you care to learn a little of the Science?
The Latin name of the Mangosteen is Garcinia mangostana L. The genus Garcinia is named in honor of Laurent Garcin, a French 18th century explorer and plant collector. Besides the Mangosteen, there are numerous other species within the genus, many of which produce edible fruit, but none as impressive as the Mangosteen. Some of these fruit species produce valuable gums, waxes and dyes, but it is truly the Mangosteen that provides the health benefits we are all looking for as a super fruit. (Keep in mind......although the word "mango" is contained in the word "mangosteen" there is actually no relationship botanically with these fruits!)

Some distinct traits of the Mangosteen play a major role in limiting the extent to which these fruits have been planted around the globe, and that is why you do not find them at every farmer's market, supermarket, or in large plantations around the world. First and foremost, the seeds of the Mangosteen are considered "recalcitrant." This means that they are very short-lived and must be kept moist or they die quite easily destroying the tree. Mangosteen seeds with much care, can be kept alive in moist peat moss for weeks, enabling them to be shipped to distant locations, though the timing has to be correct, or they can begin to sprout to early losing chance for viability.

Mangosteen trees are dioecious, meaning that there are male trees and female trees, though there are very few male trees that have been identified anywhere in the world so if they exist, they are definitely quite rare. This means the major burden to perpetuate the species is on the female tree. No males means no pollen, so even though the female flower contains rudimentary sterile anthers where pollen would normally be found, without pollen, there is no way to fertilize to create seeds with the true genetic traits. Instead, the female Mangosteen trees are forced to perpetuate the species by apomixis which results in effectively an asexually produced seed. This means it actually produces a clone of the mother tree each time a seed successfully propogates.

How does one best eat a Mangosteen?
The Mangosteen has a soft white edible center that is similar in construction to the sections of an orange, with possibly one hard seed in each of the larger segments. The smaller segments are seedless and seem to melt in your mouth, releasing a delicious juice that is a perfect balance of acids and sugars. The rind, or pericarp, is about 4 to 6 mm thick (1/4" or more) and when freshly harvested is pleasantly soft. The fruit at that time can be opened by squeezing until the rind splits, exposing the edible segments inside, but the outter casing of the fruit is not eaten.

Several days after harvesting this fruit fresh from the tree, the skin begins to harden as it loses water and dries. At that point, the use of a knife is quite helpful to open the fruit. A shallow cut around the circumference of the fruit while trying to avoid cutting into the soft interior allows the fruit to then be twisted and opened along the cut. The seeds can then be gently scooped out and eaten. They can be very slippery, so be ready!
The slices with an extra brown internal seed which is somewhat soft, should not be eaten as they are generally bitter in taste. The Mangosteen is generally left at room temperature for several days as the rind will protect the interior from too much moisture loss, however I have personally found it better to place the Mangosteen in a refrigerator in a partially closed plastic bag to slow down the moisture loss. When a Mangosteen is very fresh, the seeds are almost pure white inside. As the rind hardens the seeds start to turn slightly brown inside and this helps provide an idea of how long the fruit has been picked. Some fruits will stay at room temperature for a week without any significant loss of quality. However, I have always found that the sooner you eat them the better, so why wait.....go for it!!

Should I start eating this Super Fruit Now?
Work done to date shows that some chemicals in the rind of the Mangosteen may show some benefits against breast cancer, leukemia, pathogenic bacteria, colon cancer and so on... in test tube-maintained cancer cell lines and in rats. There have been no substantiated humen tests, so unless you are a rat, this may not be the cure all you are seeking at this point. There are very promising hints of possible benefits down the road though, unfortunately that road has not been traveled far enough quite yet.

Some additional Ancient Medicinal Uses?
The sliced and dried fruits and rind are ground into a powder and administered to overcome dysentery, diarrhea, gonorrhea and cystitis. When made into an ointment, it is applied on eczema and other skin disorders as an astringent lotion. Another popular Chinese medicinal prep is to steep a portion of the rind in water overnight and the infusion given as a remedy for chronic diarrhea in adults and children. None of these treatments have been scientifically proven, so please use them at your own risk!

So make a point of searching out this super fruit on your next trip to the local farmers market and treat yourself to a new healthy surprise! If you can get enough, consider making some of your own recipes or maybe this yummy jam listed below! Now that is Pura Vida living!!

Mangosteen Recipes by mangosteenlover.com



Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Sources:
http://www.mangosteen.com/index.html
http://en.wikipedia.org/wiki/Purple_mangosteen
http://www.mangosteenlover.com

Costa Rica's Vultures.... so prevalent they could be the National Bird!

Travel anywhere in Costa Rica and you're bound to see several species of Vultures soaring high overhead. Known in Spanish as "Zopilotes", whether it is the Black Vulture (Coragyps atratus), the Turkey Vulture (Carthartes aura), or the surprisingly majestic King Vulture (Sarcoramphus papa), there is no way you can spend a day in Costa Rica without spotting large flocks of these ghastly yet at times elegant birds.

Black Vulture
Field marks: Large, heavy-bodied, carrion-eating, black bird, with short tail and broad plank-like wings tipped with white. Wingspan: 5' Length: 2'-2'4" W-L ratio: 2.3:1 Weight: 4.5-6 lbs

Turkey Vulture
Field marks: Large, dark brown, heavy-bodied and small-headed, carrion-eating bird, with a longish tail and two-toned underwings. Wings held above the horizontal in a strong “V.” Wingspan: 5'6" Length: 2'2"-2'8" W-L ratio: 2.4:1 Weight: 3.5-5 lbs

Black and Turkey Vulture Factoids:
• Black & Turkey Vultures belong to the family Cathartidae, a group of 7 species of New World Vultures.
• Black Vultures, rarely flap in flight using broad plank-like wings that allow them to soar in small wind thermals.
• Black Vultures search for carrion exclusively by sight, often following Turkey Vulture’s to take advantage of these bird's acute sense of smell to find food.
• Black & Turkey Vultures sometimes take live prey.
• Black & Turkey Vultures usually roost together in family units.
• Black Vultures nest on the ground and on the floors of abandoned buildings.
• The range of Black Vultures has been expanding northwards since the 1950s.
• Most scientists now believe Turkey vultures and Black vultures are more closely related to storks than to other raptors.
• Turkey Vultures get their name from their red, featherless heads resembling Wild Turkeys (Meleagris gallopavo).
• Turkey Vultures may be more closely related to storks than other raptors.
• Turkey Vultures are the most migratory of all of the New World Vultures.
• The Turkey Vulture’s plumage is dark brown, not black.
• When flying, Turkey Vultures, hold their wings in a “V” above their backs, creating a slight dihedral that stabilizes their flight.
• Turkey Vultures often roost in groups of several hundred birds.
• Turkey Vultures communicate vocally in hisses and grunts.
• Nestling Turkey Vultures projectile vomit to defend themselves.
• Turkey Vultures have weak feet, and are unable to carry off their carrion.

This is so exciting, please tell me more Vulture Facts!
Along with the Turkey Vulture, the Black Vulture is one of the most abundant New World vultures. Prevalent in North America, vultures also breed throughout Central

America and much of South America. Black Vultures are typically found in open or partly forested habitats, often in close proximity to human activity. Traditional communal roost sites can consist of 100's of birds, some of these sites are used for decades at a time, often occupied year-round, especially in areas of temperate climates such as Costa Rica. Roosts are thought to play an important role in the social lives of vultures as a place for juveniles and adults to interact and as a staging area for foraging groups to assemble. Turkey Vultures and Crested Caracaras often roost together with Black Vultures.

Identification
Black Vultures have featherless dark gray to black heads and necks and are ugly as hell. They appear completely black when perched, however obvious white patches near

the wingtips are clearly visible when in flight and you will see these hideous birds everywhere. The gray legs and toes often are stained whitish with excrement, oh my.....isn't that nice. Adult Black Vultures have dark bills with bone-colored tips and their heads and the upper half of their necks are dark gray and covered with wrinkles (hey, wait! I think I'm starting to look like a vulture myself!). Unlike Turkey Vultures, an easy distinction between the two species is Black Vultures hold their wings flat when soaring, rock less, and flap more frequently. The Turkey Vulture are masters at soaring above the canopy, rarely flapping their wings and holding them in a “V” shape, while rocking side-to-side, skillfully using the shifting wind thermals to do the work for them.

Breeding Habits
Unlike the Black Vultures, Turkey Vultures prefer open and forested habitats, typically avoiding urban and suburban areas. In the Americas, both species breed in farmlands, rangelands, forests, and low-elevation mountains. Generally, it only eats the skin and harder parts of the tissue of its meal. Vultures are monogamous and pairs

are believed to mate for life, now isn't that romantic? In fact, family members associate more closely with each other than with other individuals over their lifetime. I guess carrion is like comfort food and brings families together! Vultures do not build a nest, instead laying their eggs in rocky crevices, caves, tree cavities, hollow logs, and such. Vultures though gawky on the ground, perform

incredible aerial displays during courtship, with males circling the females with their necks extended, exhaling loudly and making chasing and diving maneuvers. A successful courtship eventually results in two eggs, which are then incubated for 32-45 days. This romantic couple works together incubating the young, with both parents also sharing the feeding of regurgitated food to their young as often as 20 times a day. Gosh, this romance just keeps getting better! The happy little family generally remains in close contact until the next breeding season, at which time the parents chase their offspring away from the nest site.....their done, time to move on. After leaving their parents, juveniles enter a wandering stage while learning how to search for carcasses on their own. I wonder what the learning curve on that one is?

Feeding Habits
Black Vultures are dirty little opportunistic aerial scavengers. Feeding on carrion of all types and sizes, unlike the Turkey Vultures, this species does not have a keen sense of smell and relies entirely on visuals to locate food. Black Vultures

typically fly at higher altitudes than Turkey Vultures and monitor the behavior of predators and other scavengers in order to find their food. They frequently follow successful Turkey Vultures to carcasses, then aggressively chase them away and taking it as their own. Large numbers of Black Vultures quickly

gather at food sources preferring fresh carcasses, but consuming decaying meat as well. Occasionally Black Vultures capture live prey, most of which are young, weak, or small sickly mammals or birds. Black Vultures also scavenge through trash, feed on vegetable matter including sweet potatoes, pumpkins, coconuts, and in Costa Rica, the fruit of oil palms. Because Turkey Vultures find food using their sense of smell as well as by sight, they are able to locate carcasses on the forest floor beneath dense forest canopies and are better able to rely on fresh food, but will resort to decaying meat when necessary. Generally, the King Vulture actually prefers to eat the skin and harder parts of the tissue for its meal.

Less Common Vultures of Costa Rica
The King Vulture (Sarcoramphus papa) is a colorful large bird found in Central and South America. This vulture lives predominantly in tropical lowland forests stretching

from southern Mexico to northern Argentina, and does not frequent the coastal zones as much as the other vulture species. Large with a predominantly white body, the King Vulture has gray to black ruff, flight, and tail feathers. The head and neck are bald, with the skin color varying, including vivid colors of yellow, orange, blue, purple and red. The King Vulture has a very noticeable yellow fleshy caruncle on its beak. This vulture is a hearty scavenger with an exceptionally strong beak and it often is the one to make the initial cut into a fresh carcass. King Vultures have been known to live for up to 30 years in captivity, I'm hoping at a zoo and not as someone's ghastly avian pet!

Ecology and behavior
The King Vulture can soar effortlessly for hours, only flapping its wings on occasion. While in flight, they hold their wings flat only slightly raising the tips, holding their small heads low, they often appear headless while in flight. These vultures have also been observed engaging in tandem flight which is thought to be a

part of their courtship behavior. Only one or two birds generally descend to feed at a carcass, although up to ten or so may gather if there is a significant amount of food. One of the truly most disgusting features of this species of vulture, is it's said to use urohidrosis, (defecating on its legs) to lower its body temperature. How pleasant, glad to know that. The King Vulture actually lacks a voice box, (wish my husband did sometimes), although it can make low croaking noises and wheezing sounds while in courtship and bill-snapping noises when threatened. The only natural predators for the King Vulture are snakes, which will prey upon the vulture's eggs and young or large cats such as jaguars, which may surprise and kill an adult vulture while feeding at a carcass. Predators? Defecating on the legs? Gross, I'm not hanging out with these guys!

Breeding
The reproductive behavior of the King Vulture in the wild is poorly known. From

mostly captivity they have learned that King Vultures mate for life and generally lay a single unmarked white egg in a nest in the hollow of a tree. To ward against potential predators, the vultures keep their nests foul-smelling. The parents share incubating and brooding duties until the chick is about a week old, with the chicks later taking their first flights at about three months of age.
Because of its large size and beauty, the King Vulture is an attraction at zoos around the world and is a popular photo opportunity when spotted around Costa Rica.

So there you have it! Most everything you ever wanted or didn't want to know about Vultures! Those majestic birds you've been watching fly around your Costa Rica Hotel or Costa Rica Vacation Rental Home each day, may actually have been disgusting flesh eating Vultures! Ew, that's gross! If truth be told though, these birds can actually be quite friendly and comical acting. Some have no fear to waddle right up to your feet if you leave them some fresh food. Besides, there is no arguing that these beasts serve their purpose in the food chain and natural ecology by providing a natural cleaning up of disgusting road kill. So people!! Let's embrace this important species and thank Mother Nature for the vultures!
Okay, so maybe we aren't quite ready to make them the National Bird yet, but have you ever seen Costa Rica's National Bird? Beyond it's beautiful song, it's not particularly impressive! Pura vida!!

Author:
Kimberly Barron, originally from Malibu, California has lived in Parismina and Manuel Antonio, Costa Rica for 20 years. Starting as a certified tour guide, she spent 15 years managing fishing lodges on the Caribbean Coast and later 4* & 5* Hotels on the Pacific Coast of Costa Rica. Currently semi-retired, Kimberly still works as the Marketing Director for Byblos Resort & Casino and Hotel Makanda by the Sea.

Sources:
www.hawkmountain.org/
www.en.wikipedia.org/wiki/Black_Vulture
www.en.wikipedia.org/wiki/King_Vulture