Chiriquí Chatter

Mar 10th, 2007 by Don Ray

When I got home from the farmer’s market, I saw smoke coming from my neighbors yard. I walked over and found out that they have a bricked area for burning grass cutting or other things. I now know where the black soot has been coming from on some mornings. The orange behind the shrubbery is the flames.

Tags: Neighborhood

Posted in Panama Journal

17 Responses to “Well Soot”

on 10 Mar 2007 at 2:54 pm1Hilda

Don Ray:

Sorry for those inconveniences that not only affect many people with bronchial problems, but may cause sudden death. The other day, I approached someone, and in a very polite way requested the favor of refraining from doing it. I showed him a nebulizer, but he was looking at my bag.
_ Give me a dollar please, so I can buy the bags.
_ So sorry, I´m going to the drugstore to buy a medication. ( But I came back home and called Bomberos de Doleguita, 774-4562). Sometimes, many of us in David have called the firemen even at 2:00 a.m. for same reasons. The other day my maid, who has lupus, almost fainted due to smoke. I fortunately could rescue her.

I am sad today, because the funeral services for my dearest Dr. Melbourne R. Carriker (92), Professor Emeritus at the College of Marine Sciences, University of Delaware, are taking place right now. He was a scholar, mentor and friend. Those who like to read, please copy his name + udel.edu.

Hilda
on 10 Mar 2007 at 3:50 pm2Don Ray

I have to admit that smoke does bother me if I am around it too much. I guess I am getting spoiled living in a smoke free environment.

I looked up Dr. Carriker and found him at this URL, however there were several more. http://www.udel.edu/PR/UDaily/2007/mar/carriker030407.html
on 10 Mar 2007 at 4:06 pm3La Gringa

Those grass clippings and all that yard debris can be turned into black gold (compost) and used for fertilizer, to improve the soil texture and water retention during the dry season, and to avoid the use of more chemicals. It doesn’t take any more space than setting aside a “burn area” in the garden.

What a shame!
on 10 Mar 2007 at 4:44 pm4Don Ray

Well that would be nice. However, I am not optimistic that many of the locals are going to be building compost pits.
on 10 Mar 2007 at 11:47 pm5Hilda

I should say that it is an illegal practice. Once you report them, they easily end up paying a fine to the Municipality.

Yes, there are many sites on Mel Carriker. Sorry that I don´t know how to include the URL.. but, if possible, don´t miss “carrikerfest 2001“. There you will find pictures of the contemplative garden the students dedicated to him. A bell from Korea will be included this Spring. It will toll every time a student defends a thesis at the College of Marine Sciences…

Thanks for your answer.
on 11 Mar 2007 at 7:17 am6Don Ray

I put the URL in your post so if anyone wants to read, they just need to click on the words.
on 11 Mar 2007 at 9:09 am7Hilda

Thank you, so kind.
on 12 Mar 2007 at 12:00 am8Lynton Lam

Hi Don,

Thanks for all the beautiful photos from the market. Do you know of a fruit by the name called pe-va, I don’t know if this is the right spelling. This fruit is from a palm tree, it is round like a ping-ball with a thin skin and a seed. If you do come across one please send a photo.

Thanks again,

Lynton
on 12 Mar 2007 at 5:50 am9Don Ray

Hi Lynton. The fruit you mention doesn’t sound familiar to me, but I will keep a eye out for it.

Thanks for leaving a comment.
on 12 Mar 2007 at 8:07 am10Hilda

I really enjoy this site! Sure, Lynton Lam refers to pixvae which many people call pifá. They are easily found on the corner of Almacén Jackie, David. Have a nice day!
on 12 Mar 2007 at 8:14 am11Don Ray

Thanks Hilda for the help with the question. Much of the time, I feel that the most interesting part of the blog comes from the interactions of various readers.
on 12 Mar 2007 at 10:22 am12Lilia L.

Hi Don and Lynton: the fruit you’re referring to is “pixbae” but people usually pronounce it “pifá” or “pivá”. I’ll try to find some and bring them to Don, although I am not sure if right now they’re in season. When they are ripe, they turn red and orange, we boil them in water with salt and a bit of oil, peel them and are ready to eat. We also peel them and enjoy them with a bit of mayo or make a vinaigrette, yummy…..
on 12 Mar 2007 at 10:30 am13Don Ray

Hi Lilia. With that description, I may know what you are talking about. If they are a reddish color. I have seen something like that and people were eating it with mayo. I tried it and if I am thinking of the same thing, I think you have to acquire a taste for it.

Seems like everyone I saw eating it loved it and it just tasted strange to me.
on 12 Mar 2007 at 12:38 pm14Hilda

Hello again, Don Ray:

Guess what! This morning, I was in the same office with Prof. Rafael Rincón, a bright Taxonomist who kindly gave me the scientific name of pixae: Bactris gasipae. I can´t put the name in Italics, nor underline them separately, as required… Anywhow, this interaction is fascinating. He said the fruit is rich in bioflavonoids and biocarotene which are under research for its properties against tumors. Pixvae, or pejivaye, pisvá, pifá, etc. (according to the country) is delicious in salads, dips, or with sour cream. I´m hungry now…

Best regards,

Hilda
on 12 Mar 2007 at 1:33 pm15Don Ray

Well like I said, I think it is an acquired taste that I currently haven’t acquired.

In a meat area many here consider tongue a real delicacy. That is also one thing I haven’t acquired a taste for.
on 12 Mar 2007 at 2:47 pm16Lynton Lam

Thanks Ron, you are the man.

Lynton
on 12 Mar 2007 at 6:22 pm17Lynton Lam

Thanks Lilia & Hilda for your input, hope to have some when I come to Panama.

Lynton