Conquering of the North Pole


Winter is underway, so it's time for the story of one frosty adventure. More than one hundred year ago, Robert Edwin Peary set out on his expedition to the North Pole. And do you know which animal he would meet during this adventure? All of this you can see on our BLE –Expeditions.
Robert Edwin Peary

The steamship Roosevelt, with Peary's expedition party aboard sailed from New York. After a stop in the Canadian port of Sydney, Nova Scotia, the Roosevelt arrived in Etah, Greenland on August 8th, and continued on to Cape Sheridan on Ellesmere Island, where they spent the winter. From a base station on Cape Columbia, the expedition set out in February, 1909.
Five flags at the pole

On April 2nd, the remaining distance to the pole was only 224 kilometers. Peary and Matthew Henson, together with Eskimos Ooqueah, Eginghwah, Seegloo and Ootah, using five sleds and 40 dogs, with superhuman effort, marched for five days. On April 6th, 1909 at 10am, Peary and his team reached 89°57'. After a short rest, they set off again and late that afternoon reached the northernmost point on the earth.
The period map of the Arctic Region

Civil Engineer Robert Edwin Peary was born on May 6th, 1856 in Cresson, Pennsylvania, died on February 20th, 1920 in Washington, and is buried in Arlington Cemetery. A peninsula in northern Greenland is named Peary Land, in his honor, and a passage in the north Canadian Arctic is named the Peary Channel.
Pacific Walrus

Close to the North Pole you can meet walruses. Walruses are typical inhabitants of cold Arctic waters. These mammals, which are closely related to sea lions, can weigh up to 1700 kg and growing to lengths of 3 m. They eat mainly snails, clams, crabs and echinoderms.
Spoted Walrus by  Captain Budd Christman, NOAA Corps (Souce EOL)

More of interesting stories are waiting for you on BLE, Stay tuned!

Content highlight: Christmas/Common holly - Ilex aquifolium


Christmas Holidays are behind us, but why not extend a little bit of this wonderful feast atmosphere by presenting our new content highlight - holly? Did you know that tradition states that a sprig of holly placed inside the entry-way doorframe guards the home against lightning strikes? Or that holly was also revered by Celts, Romans and Germans as a symbol of eternal life?

Ilex aquifolium - image is on EOL portal under CC-BY-SA, from Sten Porse.

Christmas holly is one of the symbols of Christmas. Christian folklore states that holly thorns represent Christ's crown of thorns, and the red berries his blood. Holly captures our attention with its prickly, waxy leaves and later, its bright red berries. Its home is western, central and southern Europe, northern Africa, Asia Minor and northern Iran. It is often planted as a decorative shrub in parks. From May through June it blooms with tiny white flowers. In the fall, these give rise to small red berries. The plant contains the alkaloid theobromine, as well as other substances like saponins and terpenoids.

Common Holly - Ilex aquifolium, illustration is on BHL portal.

Cases of poisoning occur mainly in children, from consuming the bright red berries. Symptoms are nausea, strong diarrhea and sleepiness. Initial symptoms can occur in children with the consumption of as few as two berries. A fatal dose for an adult is considered to be 20-30 berries. However, newer research suggests that even larger doses cause only vomiting and diarrhea.
Ilex aquifolium - image is on Europeana portal under CC-BY-SA, from Biologiezentrum der Oberoesterreichischen Landesmuseen 

We wish you a Happy New Year in 2013, and promise you to bring many more exiting stories from Natural History. Stay tuned! You can find more about Holly on BLE - Poisonous Nature!


New BLE topic "Poisonous Nature", with a special Christmas highlight: European Mistletoe (Viscum album)


It is Friday, time for the Spice of the week, but we have something special for you today. We would like to introduce a new BLE topic describing various poisonous species from different parts of the world – Poisonous Nature.
BLE - Poisonous Nature

You can find more than 30 species belonging to different groups, which you may not have had any idea could be poisonous. More species will be added regularly in the future, and we will inform you about each of them. The images and illustrations link to their variable sources: BHL, EOL or Europeana (including content from the OpenUp! project). This new topic also includes more than 90 books describing the species in more detail.
Mistletoe in crown of tree - EOL.

Here is the first highlight from Poisonous Nature, one of the symbols of Christmas, which brings fortune and blessing to your homes – European Mistletoe (Viscum album). Did you know that mistletoe contains the poison lectin, which strengthens the body's immune reaction against cancer and even slows tumor growth?
European Mistletoe - Viscum album - BHL.

Mistletoe is an angiosperm, living as a hemi-parasite on other plants. It uses its special root-like organs (haustoria) to steal nutrients, water and minerals from its host. As opposed to true parasites, it also uses photosynthesis to create its own organic substances. There is only one species of mistletoe in Europe: European or Common Mistletoe (Viscum album). It can grow on deciduous or coniferous trees, dependent on the subspecies. The poisonous qualities of mistletoe have not been conclusively proven; only larger quantities are known to cause diarrhea and stomachaches. Only in nursing infants can poisoning have more severe consequences.
European Mistletoe - Viscum album - image is under CC-BY-SA, from The Royal Botanic Garden Edinburgh -  OpenUp! content on Europena.

You can find more about the mistletoe on BLE PoisonousNature. We wish you great Christmas Holidays and of course, stay tuned!!

Spice of the week: Coriander


Our “Spice of the Week” is coriander, one of the oldest cultivated plants and most popular spices in the world!

Like several spices that we’ve featured so far, coriander was a significant spice in ancient times. Sugar-coated coriander seeds were used as a remedy for stomach aches, digestive problems and intestinal parasites It has been discovered in pyramids, where they were part of the entourage that accompanied the pharaohs to the afterlife. The Greeks and Romans used it to spice wine and make several medicines.

But of course, it’s an integral part of today’s cuisine as well. Discover more trivia and a nice recipe on the Biodiversity Library Exhibition!

Sofrito – meat with gravy
300 g thinly sliced pork
1 tablespoon oil
200 g onion
1 teaspoon crushed garlic
2 large peppers
1 chili pepper
150 g boiled marbled smoked meat
300 g tomatoes
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon coarsely ground pepper
1 1/2 tablespoons coriander leaves or ½ teaspoon ground coriander
1 tablespoon parsley

Braise meat in oil, add onion, garlic, peppers and smoked meat, all finely chopped. Then add sliced tomatoes, spices and salt. Simmer for thirty minutes. Serve with rice or pasta.

Spice of the Week: Cassia


After a while, we are back with new spice of the week. Cassia is made from the flowers of the Cinnamomum aromaticum – and it’s related to the better known spice cinnamon.

Cassia is one of the world’s oldest known spices – cassia buds were mentioned in a herbarium from 2700 BC and in the bible. It is said that this was one of the spices that Moses was supposed to consecrate the tabernacle with.

It’s also one of the most important traditional Chinese medicines, and in Russia and Germany, it is used to flavor chocolate. Care for some chocolate pork chops with cassia? Then check out the Spice in the BLE!

As additional recipe we are giving you - Hot pot
2 kg chickens separated into 8 pieces
2 l water
2 teaspoons salt
1,5 kg fatty pork cut into cubes
2 onions
2 tablespoons brown sugar
2 hot chili peppers (or more)
5 cm piece of Cassia buds
4 cloves
½ teaspoon dried thyme
1 tablespoon cider vinegar

Cook all ingredients in a pot until tender. Bone chicken, return to pot and serve potatoes as a side dish. It is an Indian food for ten or more people. In the original recipe, cassava juice is also added.

That is all for now, but next week we will be here again with new spice of the week and also with new topic "Poisonous Nature". Stay tuned.