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A16 LOCAL
Tuesday 3 March 2020
Fundacion Parke Nacional Aruba joins in on the observation of

“World Wildlife Day 2020”

ORANJESTAD — The United ers, putting us in danger as ation of artificial burrows
Nations World Wildlife Day well. where they can relocate
is a global celebration of Fundacion Parke Nacional or establish themselves to
the beautiful and richly di- Aruba (FPNA) also joins in prosper and procreate.
verse forms of wild animals on the observation of this The Mangrove Workshop’s
and plants on our planet. It day. On Aruba we also main aim is to educate
is also an occasion to raise have our challenges, such our younger generation on
awareness of the multitude as habitat destruction, un- their importance in regards
of benefits they provide to sustainable human impact, to the marine ecosystems.
people and to drive dis- and invasive species. FPNA Lastly, the Bird Monitoring
cussions and work towards is a conservation organiza- Program is a recent addi-
transformative change on tion that manages Parke tion to the conservation
the urgent threats facing National Arikok, Ramsar efforts where our rangers
them. World Wildlife Day Site Spaans Lagoen and will play an essential part
takes place annually on 3 Parke Marino Aruba. FPNA in collecting data in order
March. has different conservation to analyze the different
programs with a focus on bird species we have in the
This year, World Wildlife Day our endemic species as a protected areas on the is-
will be celebrated under way to conserve the rich- land and also to measure
the theme of “Sustaining all ness in biodiversity that in- the conservation actions
life on Earth". The aim is to habit our protected areas. that need to consider their
stress wild animal and plant Some programs that the habitat. It is of great impor-
species as an important Research & Conservation tance for the community
component of biodiversity Department is currently to be more conscious of
and their importance to busy with: Shoco Conser- their impact on our envi-
people, especially those exploitation of the species ter of all species are pres- vation Program, Mangrove ronment and realize that
who live closest to nature and natural resources that ently at risk of going extinct Workshop and Bird Monitor- our existence is strongly
and depend on them for make up the habitats and in the coming decades, ing. The shoco conserva- dependent on nature. To-
their livelihoods. ecosystems of all wildlife and their demise would tion program aims to ana- gether we can protect our
However, unsustainable are imperiling the world’s only speed up the disap- lyze their habitat and assist environment! Happy World
human activities and over- biodiversity. Nearly a quar- pearance of countless oth- the specie with the cre- Wildlife Day 2020.q

Culinary magic

appeared at

Intercalary Day

PALM BEACH —24-hour bonus, what do you do with that extra time? The Hilton Aruba
Caribbean Resort & Casino made it a magical Intercalary Day last Saturday with a six-
course culinary experience with complimentary wine pairing.

‘Go bonanza’ was the credo!
The signature of the evening was the enthusiastic kitchen crew and waiters. The dy-
namics of the service made a difference and added fun to the experience. But, of
course the food and wine form the core and it must be said: they matched the ambi-
ance and lived up to the expectations of Sunset Grille’s standard. Divino’s top som-
melier, Kiume Tjon-A-Tsien, just won the Sommelier of the Year competition and we
know why. He paired with perfection and talked with great flow. The evening turned
out to be tasteful, fun, entertaining, in short: bonanza for the inner spririt!
Applause for the menu created by French & American-trained Executive Chef Matt
Boland, and French born Katia Soujol, Executive Sous Chef:
Fresh Grouper Ceviche, paired with Matua Sauvignon Blanc, New Zealand; Escargot
& Shrimp swimming in Garlic Butter, Herbs, with Focaccia, complemented by Beringer
Regional Estates Chardonnay, Napa Valley, California; Gnocchi Mushroom butter,
paired with Elouan Pinot Noir, Oregon; Lamb Chop on a bed of Couscous, Green
Peppercorn sauce, with Elouan Pinot Noir, Oregon; Braised Beef Slider Chipotle Mayo,
Gouda Cheese, Sweet Potato Fries, and Caribbean Slaw paired with Beringer Bros,
Red Blend, Aged in Bourbon Barrels, California. Closure: traditional Apple Tart Tartin
Crème Anglaise, with Ice Cream served for dessert and matched with Madiki Breeze
Cocktail Invented by the resort’s very own master bartender Gaby, made with Tito’s
Vodka, Disaronno Amaretto, and splashes of Pineapple and Orange Juice.
Hopefully we do not need to wait another four year for this feast but that only Hilton
will know. q