Game drives on Karreekloof

The word ‘game drive’ can be split into 2 different words: Game and Drive

Over time, however, the word became mostly known as a ‘drive with a vehicle in Africa, in order to find (large) game for photographic reasons’.  Not every game drive has the same level of excitement.

If you go on a game drive, make sure you carry your camera, binoculars, some reference books (if they are not in the vehicle), your sunglasses and a hat of some kind. In case you come back after dark, don’t forget to take something warm to wear.

A game drive, the main activity on your safari, morning or evening, depending on what type of person you are or maybe both.  Early morning fresh air or relaxing sunset moments. Experience both here at Karreekloof, with its wide-open spaces and unique surroundings.

This adventure offers the perfect introduction to South Africa’s wildlife and is a must for first-time safari goers.  Great way to transform yourself for just a short period of time in the Karoo.

Why good accommodation is important

Accommodation is a necessary aspect for all the tourists and travelers who are traveling far away from their homes.

The accommodation provides safety for all those travelers who are unaware of the new places. It also helps the tourists to explore their desired city in a better way. It is essential to find a good place of accommodation for enjoying your vacations in an advanced manner.

The advantage that you will get while accommodating at Karreekloof is the warm hospitality and welcoming faces of the staff members. The love for the Karoo nature will make you come to Karreekloof again and again.

After settling in, our luxurious rooms will take your breath away. With each room being unique in its own way and with all the necessities you need.

We have our own little shop with some unique stuff to buy and enjoy. Sunsets sceneries that will make you come back for more. Endless night skies that will make you addicted by looking up, time and again.

Sit back, relax and enjoy the stay!

The Northern Cape is South Africa’s largest province and a must-see destination

Exploring a land of ancient deserts, deep canyons, winding rivers and unique flora, the Northern Cape promises an unsurpassed experience.

The Northern Cape is all about wide open spaces, a magnificent coastline and a number of unequaled National Parks. Offering the tourist a very different experience of the South African experience.

Northern Cape’s sheer size, clear skies, elaborate sunsets, dazzling starry nights and incredible silence is mesmerizing.

The ideal habitat for some of the country’s most beautiful and exciting predators and prey. Experience the solitude of the landscapes, the heat of the sun on your shoulders as you explore the game reserves and parks of this fascinating part of South Africa.

The Northern Cape has always been a family-friendly destination and the region has a distinct and rugged natural beauty.

Northern Cape’s natural beauty is enhanced by its enigmatic wildlife. From the “Small Five” to the Big Five, watching wild animals at close range is something truly unforgettable. Just thinking of the Karoo and its endless wilderness plateau, unique flat-topped koppies, warm hospitality, wide open spaces and mysteries. Each region will capture the imaginations of those who dare to explore its rugged mountains, endless flatlands, and undulating dunes.

There’s an outdoor adventure activity or experience for everyone.

Agricultural Tourism

People have become more interested in how their food is produced.

They want to meet farmers and processors and talk with them about what goes into food production. For many people who visit farms, especially children, the visit marks the first time they see the source of their food, be it a dairy cow, an ear of corn growing in a field, or an apple they can pick right off a tree.

“Once you carry your own water, you will learn the value of every drop.”

Value-added agriculture entails changing a raw agricultural product into something new through packaging, processing, cooling, drying, extracting or any other type of process that differentiates the product from the original raw commodity.

Examples of value-added agricultural products include garlic braids, bagged salad mix, artisan bread, lavender soaps, and sausages. Adding value to agricultural products is a worthwhile endeavor because of the higher returns that come with the investment. The opportunity to open new markets and extend the producer’s marketing season as well as the ability to create new recognition for the farm.

Increasingly, value-added products are hitting the local market as producers take advantage of high-demand product niches.

This is the key to success in value-added agriculture—niche markets are where

smaller producers can be most successful in creating value and establishing a profitable business.

https://www.farmersweekly.co.za/lifestyle/agritourism/

Ways to protect the environment

We all want to protect our planet, but we’re mostly too busy or too lazy to put up big change that would improve our lifestyle and save the environment.


These are 7 simple habits to implement in your everyday life which will make a difference. There is nothing new here but if you follow at least some of these tips, you can be proud of yourself participating in the protection of the environment.

  1. Use compact fluorescent light bulbs:
    It is true that these bulbs are more expensive, but they last much longer and they can save energy and in the long term your electricity bill would be reduced.
  2. Donate:
    You have tons of clothes or things you want to get rid of. If they are still usable, give them to someone who needs them. You may also choose to give them to associations. These associations may sell them and collect a little money. Not only will you protect the environment, but you will also contribute to a good cause.
  3. Turn off your devices: 
    When you do not use a housing device, turn it off. For example, if you don’t watch TV, turn it off. Turn off the light when you leave a room (even if you intend to return.) It’s an easy habit to take up which will help you save a lot of money.
  4. Walk or cycle: 
    Driving is one of the biggest causes of pollution. If you want to use your car, ask yourself the following question: do I really need my car? Walk or use your bike if the journey is a short one.
  5. Detergent:
    Follow the recommended dose of detergent to wash your clothes or dishes.
  6. leaky faucets:
    Watch leaky faucets, which can cause a significant increase in the water bill. An average of 120 liters of water can be wasted due to a dripping faucet.
  7. Rainwater:
    Think of recovering rainwater. This water can be used for different purposes.

http://greenliving.lovetoknow.com/Ways_to_Protect_the_Environment

 

Roosterkoek

South Africa roosterkoek, a necessity at every braai (and festival)

Roosterkoek, it is hard to imagine a good old South African braai (BBQ) without it!

Roosterkoek forms such a big part of our South African culture.  Adorned with syrup, cheese, scrambled egg and bacon! Roosterkoek is literally pieces of bread dough that have been cooked on a grid over goals.

So although it is fairly easy to make roosterkoek, there are a few crucial points to get right before you can join the Roosterkoek Guild!

 

NB – Remember your roosterkoek is cooked on open coals. So once you start making the dough, also light your fire, or use the warm coals after you have braaied your meat. You must be able to hold your hands over the coals for 10 seconds without burning. Then the coals are ready! Any warmer than that and you will end up with charcoal offerings. Also, make sure your grid is very clean and I spray my grid with Spray ‘n Cook! You can also make roosterkoek on griddle pan if you yearn for them and there is a gail force storm outside!

Preparing Venison

Preparing Venison

1. Use only venison that has been field-dressed correctly.  Choose only deer meat that was cut, skinned, wrapped and refrigerated promptly by a professional or an experienced deer butcher.

  • Venison should also be aged for a period of 10-14 days after being dressed out. This allows the meat to dry out some, reducing the gaminess and making the meat more palatable.

2.  Trim away all visible fat. Unlike beef fat, which imbues the meat with flavor and helps to keep the meat moist, venison fat does not taste good and will do nothing for the texture of the meat. Using a sharp knife, trim away the connective tissue and fat from your cuts of venison before attempting to cook it.

  • You can discard deer fat, though it’s also commonly rendered into tallow, and makes for excellent soaps.
  • “Silverskin” is a thin membrane that you’ll find on many recently-processed cuts of venison, which you’ll want to remove if it hasn’t been already. It can be somewhat tedious but peeling it off the meat as much as possible will improve the flavor and also make it easier to cook.

3.  Marinate the meat overnight before cooking it. Venison has a strong, gamey flavor that you can highlight or mask, depending on the cut and what you hope to do with it. Learning a bit about how to match a cut to a marinade will help you tenderize the meat and add flavor. The best way to marinade venison is in a large gallon Ziplock bag in the refrigerator overnight.

  • Use thinner cuts with marinade and brine larger cuts. At most, an overnight marinade will only penetrate about a 1/8th of an inch into the meat, making marinading a large roast kind of pointless. Use thin strips of flank or backstrap to the marinade to get the most out of the process.[2]
  • For a simple marinade, use Italian salad dressing, or make your own with a half-cup each of vinegar and olive oil, a clove of minced garlic, and a teaspoon each of brown mustard and Italian seasoning (or oregano and basil).
  • For a BBQ marinade, sauteed half a finely chopped yellow onion and 3-4 cloves of minced garlic in about 5 tablespoons of butter until translucent. To this, add two cups of tomato sauce (or a cup of ketchup), a half cup each of apple cider, apple cider vinegar, and brown sugar, and two tablespoons of chili powder.
  • If you’re not a fan of the “gaminess” of venison, use a citrus-based marinade. Citrus tends to mask the strong flavor of venison and can make it more palatable to children and less adventurous eaters. Try marinading a half-cup of lime juice mixed with a half-cup of olive oil, half a cup of chopped cilantro, a minced green chile, a teaspoon of ground cumin, and a shot of tequila.

4.  Substitute the removed deer fat with another fat source. Although the deer’s own fat will affect the flavor of the venison adversely, venison lacks the “marbling” needed to keep it moist and tender, making it very easy to dry it out. Because of this, many experienced venison cooks will “bard” or “lard” the meat with another fat source, such as butter, margarine, oil, or bacon fat.[3]

  • Barding is done by adding fat to the outside of the meat. This method works best on the grill or in the skillet because it involves essentially basting the meat with a fat source. After turning the meat over, you can brush some melted butter or olive oil onto the browned side of the meat to imbue flavor and moisture.
  • Larding is done by inserting fat into the meat, through little cuts. This method works well for larger cuts and roasts that you cook in the oven and works especially will with other meats like ham or bacon. Use the tip of a chef’s knife to make incisions into the thick parts of your venison roast, then push small cuts of bacon, or fatty pork, into the slits. As it cooks, the fat will help to keep the meat moist.

5.  Match the cut to the cooking method. Different cuts are more appropriate for different cooking methods. Some are great cooked up as steaks, while others make better stew meats or candidates for venison sausage.[4] Whether you have a specific dish in mind and want to get the right venison for the job, or you want to find the best vehicle for your cuts, you can point yourself in the right direction:

  • Backstraps or tenderloin are the tenderest and usually the most desirable cut, and can be cooked whole, cut into individual steaks, or cut into smaller chunks for stews and stir-frys. Tenderloin can be served rare-medium.
  • Roasts are best from the lower hams, which should be braised or stewed at a low temperature for a long period of time to ensure tenderness.
  • Steaks are best from the top half of the hams, which are the most versatile section of venison. While it’s initially a bit tough, after being properly-tenderized, this meat can be used for a variety of purposes.
  • Stew meat should come from the lower ribs, the belly, and the neck. If you’ve got a meat grinder, this also makes excellent ground venison or venison sausage.

http://www.wikihow.com/Cook-Venison-(Deer-Meat)

Kimberley is one of the top places to visit in South-Africa

Kimberley, one of the top places to visit in South-Africa

With its surrounding wide open spaces, golden savannahs, and deep blue skies, Kimberley is defined by its sparkling and often tumultuous history. It is also one of the top 50 places to visit in South-Africa.

The first episode in Kimberley’s history is the diamond rush of 1869.

In 1869 a shepherd called Swartbooi found an 83 carat diamond that grabbed the attention of the world. This shepherd’s discovery sparked hope, dreams and the imagination in many an adventurous spirit across the world.

This diamond called “the star of South-Africa” is very aptly named – it’s sparkle influenced the history and development of South-Africa in many ways.

The first consequence was the great diamond rush that followed Mr. Swartbooi’s discovery. The diamond rush started along the riverbeds of Klipdrift (Barkley West) and led to Kimberley.

Here the diggers created the biggest hand-dug excavation in the world, The Big Hole. They put Kimberley on the map as the Diamond capital of the world

Created by shovels, picks, blood, sweat and tears, this spectacular hole is 214 meters deep and has a perimeter of 1.6 km. The determined miners dug between  1871 and 1914. They moved 22.5 million tons of earth that yielded 2722kg of diamonds.

These riches led to the rise of prominent figures like Cecil John Rhodes, the forming and rise of companies like De Beers. Their legacy and influence still affect us all.

The Big Hole houses a surrounding open air museum that consists of original buildings from the diamond rush era, called the Old Town. Through the investment by De beers Consolidated Mines, new attractions have been added to the Big Hole facility in order to create a world-class tourist destination, and one of south-Africa’s top 50. This provides a unique insight into diamonds and the lives of those who toiled in search of them.

A stroll through the Old Town brings the atmosphere to life. If one close your eyes you can almost hear the hustle and bustle and perhaps a brawl breaking out at the Occidental Bar.

The Occidental is the oldest bar in South-Africa. Here visitors gets an authentic experience as well as Buffet Sunday Lunches and Live music from time to time.

Back in the visitor center, visitors can watch the educational film in a unique movie theatre. Furthermore, you can take a tour through the dark labyrinth of mine tunnels. Visit the real diamond vault where the sparkling glistening diamonds take your breath away.  You can also do serious shopping in the numerous shops that sell everything from jewelry, curios and leather goods.  You can even try your luck at panning for your very own diamond.

Finally, perhaps the most spectacular and unforgettable of all the experiences at the Big Hole is the viewing platform. The platform is exactly the size of a 19th-century mining claim (30 Cape feet wide by 30 Cape feet long). This gives visitors the opportunity to view the Big hole from above, to take in its grandeur and remarkable scale.

Aardwolf Facts

Aardwolf is a mammal that belongs to the family of hyenas. There are two subspecies of aardwolf that can be found in southern and eastern parts of Africa. Aardwolf inhabits open plains with enough rainfalls and sources of food. It avoids forested areas. These interesting animals are often killed by farmers due to misconception that aardwolves attack their livestock. Besides killing, aardwolves are threatened by habitat loss. Luckily, population of aardwolves is large and stable. They are not on the list of endangered species.

Main Characteristics

Aardwolves are a member of the hyena family. They have a body length between 55 and 80 cms (22 – 31.5 inches), a tail length between 20 and 30 cms (7.9 – 11.8 inches) and they weigh between 8 and 10 kgs (17.6 – 22 lbs). Their fur is buff or yellowish/white in colour and they have 3 dark, vertical stripes down each side and diagonal dark stripes across their fore and hind quarters. They have a mane of hair on their back that stands up when they feel under stress. This makes the Aardwolf look larger and appear more threatening. Their front legs are slightly longer than their hind, giving them a slightly downward sloping body. Their tail is bushy and they have dark eyes and a dark coloured muzzle. Their front teeth resemble those of hyenas but their molars are like small pegs. To compensate for this their food is ground up by their muscular stomach.

Habitat

Aardwolves are found on the open, grassy plains of east and south Africa. They are solitary and they rest in burrows during the day before becoming active at night. Their territory is between 1 and 4 square kilometres (0.6 – 2.5 sq. miles), depending of food availability, and they mark it with urine, dung and secretions from their anal glands.

Diet

Aardwolves mainly feed upon termites, in particular snouted harvester termites. They also eat maggots, grubs and any other soft bodies insects. Sometimes, but rarely, they will feed on small mammals, birds and carrion. Aardwolves don’t dig into the nests of termites, they just pick them up with their tongue. They can consume as many as 200,000 termites during one night.

 

 

Breeding

After a gestation period of approximately 90 days, 2 – 4 cubs are born in a den. They leave the den at 6 – 8 weeks old and between 9 and 11 weeks they begin to forage with their mother. By the time the cubs reach 16 weeks old they are weaned. Aardwolves reach sexual maturity by the time they are 2 years old.  Aardwolves are monogamous and both parents raise the cubs together. The primary duty of the male is to guard the den from predators. The breeding season is at different times of the year, depending on location.

Predators

Humans and dogs are the main predators of Aardwolves.

Subspecies

There are two subspecies of Aardwolf: 1. Proteles cristatus cristatus They are found in south Africa. 2. Proteles cristatus septentrionalis They are found in east Africa.

Interesting Facts

Aardwolves are also known as: Maanhaar Jackal Protelid  Aardwolf is the Afrikaans word for “earth wolf”

Similar Animals: Brown Hyena Spotted Hyena Striped Hyena

http://www.theanimalfiles.com/mammals/carnivores/aardwolf.htmlhttp://www.softschools.com/facts/animals/aardwolf_facts/525/

The Northern Cape’s vultures

Two species of vulture are relatively common in the Northern Cape. The African White-backed Vulture has colonies around Kimberley (c. 300 pairs) and in the Kalahari (see article on aerial survey of Kimberley colonies). The Lappet-faced Vulture only breeds in the Kalahari (the last pair nesting in the Kimberley area disappeared a few years ago). The White-headed Vulture is occasionally seen in the northern parts of the Kgalagadi Transfrontier Park where it probably nests in small numbers. The Cape Vulture is extinct as a breeding species in the Northern Cape, but is occasionally seen in the Province and especially in the south-eastern Karoo and the Kimberley area. The Palm-nut and Egyptian Vultures are vagrants to the Northern Cape.

 

Research on vultures Mark Anderson has been studying African White-backed Vultures since 1993. This work, done in collaboration with Angus Anthony, and a team of keen Kimberley biologists and bird-watchers, is conducted on De Beers’ Dronfield Game Farm. The main aim of this work is to mark a number of vulture nestlings annually, with metal rings and initially with colour-rings, but latterly with patagial tags. This project provides useful information on movements, mortality factors, nest site fidelity, etc. A study is also currently underway to investigate the effects of climate change on this population of vultures.

GPS transmitters fitted to vultures This year, with funding from the Hawk Conservancy, De Beers and Gauntlet, we attached GPS-units to four vulture nestlings. The movements of these birds are now monitored on a daily basis (and can be tracked on www.birdlife.org.za; thanks to Kevin Ravno of Natural World for his help with the maps).

 

Vulture restaurants South African raptor conservationists pioneered the idea of vulture restaurants (places where safe food can be supplied to vultures). More information about vulture restaurants and a booklet on this exciting conservation initiative can be obtained from the Birds of Prey Working Group (contact Erika Belz at erikab@ewt.org.za)

There is a vulture restaurant and hide at De Beers’ Dronfield Game Farm, located just north of Kimberley. More information can be obtained from Mark Anderson.

Asian vulture crisis Mark Anderson was involved in the Asian vulture crisis and attended meetings in the USA, Hungary and Kenya. There were initial concerns that if a disease was killing Asia’s vultures it may spread to Africa. It was recently found however that a veterinary drug, diclofenac, has been responsible for the catastrophic decline in the number of vultures in South Asia.

Sources:

 

ttp://www.andersonafrica.co.za/vultures.html

http://www.andersonafrica.co.za/articles/kimberleysvultures.pdf

http://www.andersonafrica.co.za/articles/VultureresearchatDronfieldGameFarmduring2007.pdf