Two North Kohala men killed a boar while illegally hunting at night and carrying marijuana earlier this month, Big Island police said.
Responding to a report of gunshots from possible illegal hunters near Cannery Road about 9 p.m. Feb. 13, officers found a 30-year-old man and a 28-year-old man in a pickup leaving the area.
While checking the truck, the officers found hunting dogs and a wild boar carcass in the truckbed, police said. Officers also allegedly recovered marijuana and a rifle.
Both men were arrested for night hunting and third-degree promotion of a detrimental drug. They were released pending further investigation.
Capt. Richard Miyamoto, of the North Kohala District, said illegal hunting, which includes hunting at night, is a problem all over the Big Island.
“We just want to make sure people are aware,” there are hunting laws, Miyamoto said. “We are enforcing those laws.”
He said illegal hunting offenses are often committed with other offenses such as trespassing and firearm violations.
Police did not say what happened to the boar carcass.
NEW ORLEANS – Could chocolate exacerbate acne after all?
Dermatologists have long dismissed the idea that diet is related to acne, despite some patients’ insistence that eating chocolate, for example, seems to worsen their skin disease. But a new study has demonstrated that the consumption of pure chocolate does, in fact, exacerbate acne in a dose-dependent fashion.
Previous studies have failed to show a link between acne and the ingestion of chocolate. But these negative studies were conducted with chocolate candy, which contains sugar, milk, and other adulterants, according to Samantha Block. What’s different about the new study is that it was performed with unadulterated chocolate made of 100% cacao, Ms. Block explained at the annual meeting of the American Academy of Dermatology.
She reported on 10 male subjects (aged 18-35 years) with one to four acne comedones and/or papules on the face, but no nodules, pustules, or cysts. The investigators sought subjects with this minimal degree of facial acne so that any changes during the study period would be easily detected. The participants were invited to eat up to 12 oz. of Ghirardelli unsweetened, 100%-cacao chocolate at a single sitting, or as close to it as they could come. They were instructed to consume their customary diet for the next week. They returned for facial acne lesion counts and photographs on days 4 and 7. None of the participants was on any prescription or OTC medication.
The mean total acneiform lesion count climbed from 2.7 at baseline to 13.4 on day 4 and to 18.2 on day 7.
“We saw a dose-dependent relationship. If you ate more chocolate, you developed more lesions, supporting the idea of a causal relationship,” Continue reading
Hawaiian Electric Co. engineers knew they were venturing into the unknown when company executives tasked them with finding out whether one of the utility’s 40-year-old petroleum-fired steam generating units could run on crude palm oil.
For years the tropical vegetable oil has been used primarily as an ingredient in a variety of consumer goods like snack foods, soaps and cosmetics. It’s what makes the center of an Oreo cookie creamy and a Cheez-It cracker crispy.
As a fuel source, palm oil didn’t receive any serious consideration until a few years ago when Malaysia began refining it into a biofuel, which the country’s oil companies blend with petroleum-based diesel for use in automobiles.
But generating electricity using crude palm oil? “As far as we knew, no one had ever fired a steam turbine using 100 percent crude vegetable oil,” said Ron Cox, HECO’s vice president for generation and fuels.
HECO launched the project last year at the Kahe Power Plant as part of an experiment to see how various alternative fuels will work in its group of oil-fired boilers. HECO has pledged to have alternative energy make up 40 percent of its electricity production by 2030. Continue reading
Summary: Cocoa was originally cultivated by ancient societies in Central and South America, where it was consumed as a fermented beverage for medicinal and ceremonial purposes. Cocoa and chocolate, its fermented byproduct, are rich in flavanols—potent antioxidants associated with a reduced risk of cardiovascular disease and cancer. Two types of flavanols, called catechins and procyanidins, have been shown in experimental studies to reduce markers of inflammation and angiogenesis, two processes closely linked to cancer development. While more study is required, cocoa and chocolate have significant potential for chemoprevention as a dietary supplement.
Cocoa, the seed of the cocoa tree, is believed to have been cultivated over 3,000 years ago by native inhabitants of Central and Northern South America. These inhabitants prepared cocoa as a fermented beverage, similar to tea, which was used for medicinal and ceremonial purposes, and the beans themselves were used as a form of currency. Spanish explorers brought cocoa back to Spain in the early 1500s, and from there it spread to France, Italy, and eventually to Great Britain. In the middle of the 18th Century, chocolate manufacturing was introduced to Massachusetts using cocoa imported from the West Indies and Central America. Commercial chocolate become available in the mid-19th Century when a London company added sugar to chocolate liquor and cocoa butter.
Chocolate, the fermented byproduct from processed cocoa, contains high levels of bioactive flavanoids (polyphenols) that are formed during the fermentation process. Two flavanoids in particular, catechins and procyanidins, are highly concentrated in dark chocolate and cocoa powder. Observational studies indicate that catechins and procyanidins derived from green tea, red wine and soy may protect against a number of chronic diseases, notably cardiovascular disease and cancer. Continue reading
LANAIHALE – For decades, researchers thought the last major colony of Hawaiian petrels in the islands nested on the slopes of Haleakala.
Then about a decade ago, wildlife biologist Fern Duvall was working on Lanai when he noticed a petrel burrow. He kept the discovery in the back of his mind for six years, until he was able to return to the island to follow up.
“We just went to see if we could detect any birds at all,” Duvall said. “It turned out that not only could we find birds – there were thousands of them. We think it’s the second-largest known concentration of Hawaiian petrels.”
Duvall suspects that the birds have thrived on the slopes of Lanaihale – Lanai’s only large mountain – because the island has so little development and few urban lights.
The night-flying birds depend on starlight to navigate and often become disoriented and crash in urbanized areas.
“Lanai disappears after dark,” Duvall said. “We think the birds cue in on this absolute darkness.”
The qualities that attracted the birds to Lanai also helped them go unnoticed for decades – and still makes it tough to get an accurate estimate of the population, said researcher Jay Penniman. Continue reading
Derek Lanter clearly remembers his first date with the “dark side.” In 2001 he was living in Berkeley, Calif., when Scharffen Berger, the company that reputedly makes America’s finest dark chocolate, was setting up its operation there. He and a friend decided to visit Scharffen Berger’s factory for a tour and tasting.
“Having worked with coffee as a buyer and roaster for Uncommon Grounds Coffee Co., I had experience processing coffee beans and evaluating the brew made from them, but that was the first time I saw cacao beans being roasted, ground and manufactured into chocolate,” Lanter recalled.
“Scharffen Berger was using beans from Colombia, Madagascar, Ecuador, Ghana and Indonesia. We learned about the equipment and process, and tasted chocolate at different stages and in different forms, from the roasted nib to pure cacao liquor; sweet milk chocolate; and semisweet, 62 percent; bittersweet, 70 percent; and extra-dark, 85 percent chocolate. It was such a mind-opening experience!”
Today, Lanter tastes chocolate nearly every day as the sales and marketing manager for Waialua Estate, a subsidiary of Dole Food Co. that grows 20 acres of cacao and 155 acres of coffee on Oahu’s North Shore. According to Lanter, chocolate made from locally grown cacao is being favorably compared with world-renowned brands such as Amano, Amedei, Guittard and Michel Cluizel. Continue reading
Over the past 100 years, some two-thirds of the large predator fish in the ocean have been caught and consumed by humans, and in the decades ahead the rest are likely to perish, too.
In their place, small fish such as sardines and anchovies are flourishing in the absence of the tuna, grouper and cod that traditionally feed on them, creating an ecological imbalance that experts say will forever change the oceans.
“Think of it like the Serengeti, with lions and the antelopes they feed on,” said Villy Christensen of University of British Columbia’s Fisheries Centre. “When all the lions are gone, there will be antelopes everywhere. Our oceans are losing their lions and pretty soon will have nothing but antelopes.”
This grim reckoning was presented at the American Association for the Advancement of Science’s annual meeting Friday during a panel that asked the question: “2050: Will there be fish in the ocean?”
The panel predicted that while there would be fish decades from now, they will be primarily the smaller varieties currently used as fish oil, fish meal for farmed fish and only infrequently as fish for humans. People, the experts said, will have to develop a taste for anchovies, capelins and other smaller species. Continue reading
What began as a handful of wetland ponds with dozens of birds overlooking Pearl Harbor has turned into a refuge teeming with hundreds.
The number of native birds, including endangered Hawaiian stilts called ae o, in the ponds at Waiawa and Honouliuli at the Pearl Harbor National Wildlife Refuge has been rising since the early 1990s, when a conservation recovery plan was developed, said David Ellis, refuge project leader.
Federal wildlife officials built fences to help keep out predators and began controlling invasive plants and managing water in the ponds.
“There’s been a very noticeable increase,” Ellis said. “There used to be only a few wetland birds that used these ponds ; now we commonly see hundreds, an important step for endangered species.” Continue reading
Cocoa prices at the farm gate in Ivory Coast are falling sharply and farmers are fast running out of money, with potentially damaging consequences for the cocoa mid-crop, according to farmers.
Farmers said yesterday that they were stocking their cocoa beans in the hope they could preserve them long enough to sell when the political crisis was over, but that there was little enthusiasm for tending to the April to September mid-crop.
A one-month cocoa export ban imposed by presidential claimant Alassane Ouattara is meant to starve his rival Laurent Gbagbo of funds, and is backed by Western powers and African leaders who see Ouattara as president-elect, after a November 28 poll Gbagbo refuses to concede. Buying has drastically dropped.
Ouattara has indicated he might extend it next week, but even if he does not, EU sanctions on the pro-Gbagbo ports mean there are few ships to deliver it.
In the western region of Soubre, at the heart of the cocoa belt, farmers said they were not able to pay their workers to maintain their farms and the mid-crop would therefore fall.
“We are in a crucial phase where we need to care for, clean and treat the cocoa trees. But we don’t have any money to pay workers to do this or buy agri-chemicals,” said farmer Innocent Zamble, who farms in Meagui. Continue reading
An increase in heavy precipitation that has afflicted many countries is at least partly a consequence of human influence on the atmosphere, climate scientists reported in a new study.
In the first major paper of its kind, the researchers used elaborate computer programs that simulate the climate to analyze whether the rise in severe rainstorms, heavy snowfalls and similar events could be explained by natural variability in the atmosphere. They found that it could not, and that the increase made sense only when the computers factored in the effects of greenhouse gases released by human activities like the burning of fossil fuels.
As reflected in previous studies, the likelihood of extreme precipitation on any given day rose by about 7 percent over the last half of the 20th century, at least for the land areas of the Northern Hemisphere for which sufficient figures are available to do an analysis.
The principal finding of the new study is “that this 7 percent is well outside the bounds of natural variability,” said Francis W. Zwiers, a Canadian climate scientist who took part in the research. Continue reading