MercoPress. South Atlantic News Agency
New Oceanites Antarctic Compendium Available
Ron Naveen, penguin scientist Ron Naveen, President of Oceanites, announced that the new compendium, covering 142 different sites on the Antarctic Peninsula, can now be downloaded in PDF format at no cost.
This guide contains information about the main landing sites on the Antarctic Peninsula, many of which had not been previously described. It provides key information that will help visitors avoid adversely impacting the environment as well as describing the different species to be found at each site. It includes numerous maps, historical data and photographs.
All Antarctic Treaty Consultative Meeting (ATCM) site guidelines have been included, as have many relevant management plans for easy reference in this 360-page document.
For additional details, visit the Oceanites website: http://www.oceanites.org/
Oceanites Inc. was founded in the United States in 1987. Its major scientific project is the Antarctic Site Inventory, which began collecting and compiling baseline biological and physical data and descriptive information in 1994.
Oceanites - pronounced: ocean-eye-tees - is the scientific name for storm-petrels, including the Wilson’s storm-petrel, a bird which breeds in Antarctica and then, when its breeding season concludes, migrates northward to all of the world’s oceans.
“A fitting symbol, it is hoped, for our non-profit, science and educational foundation, which intends to foster the conservation of the world’s oceans, islands, and their wildlife, as well as a better appreciation of the sensitive connections we humans have to our watery globe.”
Since 2006, via its website, Oceanites begun “a long-term, multi language educational effort to disseminate internationally — and to as wide an audience as possible, all that we’ve compiled.”
Finally, the hard copy spiral-bound Oceanites Site Guide to the Antarctic Peninsula by Ron Naveen, is published by Oceanites of Chevy Chase, Maryland, USA.
by Nick Tozer - Buenos Aires
Top Comments
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Read all commentsThis is a disgrace. That penguin is clearly Argentine and being held against it's will by an imperialist pirate. You can clearly see he is trying to raise his flipper to chant Viva Argentina.
Mar 13th, 2012 - 06:11 pm 0Geeeee.....
Mar 13th, 2012 - 06:45 pm 0That'a an old picture of Ron :-)))
2 Think
Mar 14th, 2012 - 12:57 pm 0There you are!! I've trawled through the internet and found this for you. I have to tell you that I don't do this for everyone you know.... just for the the needy and you sound as if you desperately need to feel liked. There is no need to thank me either!!!
enjoy
This soup could not be easier to make. Just saute a few aromatics, boil them in broth with the turnips, puree, and add cream. It's warming and comforting and full of flavor. Serve it as a starter to a larger meal, or as the main event with a winter salad and crusty bread for an easy, casual supper.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
•4 large turnips
•2 small onions or leeks
•2 cloves garlic
•2 Tbsp. olive oil or butter
•Salt
•4 cups chicken or vegetable broth
•1/4 to 1 cup heavy cream
•Turnip greens or parsley (optional garnish)
Preparation:
1.Peel turnips and chop them into small chunks. Set aside.
2.Peel and finely chop onions or clean and finely chop leeks. Set aside.
3.Chop garlic and set aside.
4.Heat oil or butter in a medium pot over medium high heat. Add onions or leeks, sprinkle with salt, and cook, stirring occasionally, until onions are soft, about 3 minutes.
5.Add garlic and cook, stirring, until fragrant, about 1 minute.
6.Add turnips and broth. Bring to a boil. Reduce heat to maintain a steady simmer and cook until turnips are very tender, about 10 minutes.
7.In a blender, whirl soup until very smooth, at least 2 minutes per batch. (Tip: Cover lid of blender with a kitchen towel to prevent burns.)
8.Return soup to pot and add cream. Adding just 1/4 cup will just smooth out the edges of the soup. The more you add the thicker and more luxurious the soup will become. Add salt to taste.
9.Garnish with shreds of thinly cut turnip greens or parsley, if you like. Serve hot.
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