Ancient coral cliffs and dodgy landings; swimming in caves and spotting birds that live in the dark…. South Pacific Adventure, part 7

(For new readers: if you’re just discovering this blog and you would like to read about my South Pacific travels from the beginning, you can click on this link to go to the first chapter:  Travels in the Cook Islands.)

Trees and ferns growing out of the makatea (ancient coral) in the interior of Atiu, Cook Islands

I left Aitutaki on a Friday morning, driven to the airport by Tracey. En route we passed the motorcade procession of Miss Cook Islands, who had just arrived on an early plane and was standing up in the lead vehicle, waving and smiling to all and sundry. Her retinue comprised men on scooters and in cars and trucks, including what looked like most of the musicians from Island Night, playing and singing enthusiastically as they bowled along. Most of the locals had come out to greet her, standing outside their homes and Puffy’s Bar to wave at Miss Cook Islands as she cruised past. It seemed like a fittingly fun ending to my stay on this lovely island!

Arriving tourists at Aitutaki airport were being greeted with tiare leis (flower necklaces) as I walked to the tiny prop airplane that would carry me to Atiu. The pilot cheerfully greeted me on the tarmac, then hopped aboard as I and fellow tourists Donna and Mark from New Zealand took our seats. (Donna and Mark had also been staying on Aitutaki, having got married there the previous week.)

Once in the air I took a last look back at Aitutaki’s beautiful lagoon with its milky-white sandbars, before our plane headed southeastwards over the wide ultramarine blue of the Pacific. En route to our destination we flew over the island of Manuae: a small oval of green fringed with yellow beach and turquoise lagoon and surf-ringed reef; shallow sea falling away into the deep blue fathoms of the South Pacific ocean. It impressed me again how isolated these little islands are, in their thousands-of-miles-wide lapis lazuli sea: how remarkable it is that the people who populated them navigated this vast expanse of ocean.

Atiu airport, the Cook Islands

Landing on Atiu’s small air strip was an interesting experience, as the island rears out of the ocean on fossil coral (makatea) cliffs several metres high. This produces violent updrafts and sidewinds which meant our plucky pilot had to bring us down pretty steeply and rapidly, the plane rolling and yawing as the wind buffeted it. But once our wheels thumped down onto the tiny crushed coral landing strip we all released the breath we’d been holding, and disembarked into the charming corrugated iron-roofed shed that is Atiu airport.

All three of us visitors were staying at Atiu Homestay, a bed and breakfast run by Marshall Humphreys and his wife Jéanne. Marshall met us at the airport and drove us to his home via some local places of interest. First stop was Taunganui Harbour, constructed out of concrete in the mid-1970s by New Zealand Army Engineers to enable ships to load and unload goods safely. Before it was constructed, accessing the island by boat or ship was a lot more perilous, especially in poor weather. The harbour had benefited local fishermen, many of whose boats we saw pulled high up in the scrub inland behind the harbour (to protect them from the same tsunami warning I’d received while on Aitutaki).

Taunganui Harbour, Atiu, the Cook Islands
Outrigger canoes near Taunganui Harbour on Atiu, the Cook Islands

Our journey took us along a mostly single-track road through Teenui and Areora villages. In the settlements the roads were tarmac, but elsewhere we trundled along on crushed coral or packed dirt. I saw single storey houses built from breeze blocks and timber, corrugated iron roofs and louvred glass windows, painted in rainbows of colours.

House on Atiu, the Cook Islands

When we reached Marshall and J­éanne’s house, it was raised up off the ground on stilts: a sensible precaution to allow cyclone winds to blow through. Set in a pretty garden in a quiet corner of the island, it was a lovely (and very comfortable) place to be staying. I was looking forward to a few days of comparative luxury, having my meals cooked for me!

Donna and Mark then displayed the typical generosity and friendliness I’d encountered in all the Kiwi tourists I’d met so far: on hearing that my digital camera had died on Aitutaki, they offered to lend me one of theirs for the duration of our stay on Atiu… Which is why I have actual photographs of this wonderful little island! Huge gratitude to both of them.

Atiu Homestay, on Atiu in the Cook Islands

After dumping my backpack in my room, Marshall refreshed and refueled us with some chilled water and a snack of sundried banana, which he makes using a solar drier in his back garden. (The drier’s feet stand in tubs of water, to prevent ants and other minibeasties getting at the drying banana strips). I’d not previously been much of a fan of dried banana, finding it somewhat like chewing sweetened shoes, but Marshall’s was a treat: soft and succulent, and brimming with rich fruity flavour.

Solar banana drier at Atiu Homestay, Atiu in the Cook Islands

Atiu is a very small island (3.7 x 4.3 miles, or 6km x 7km): the current population is roughly 450 people, so it feels like a pretty quiet place. People live in the island’s interior here: a demographic shift that happened with the arrival of Christian missionaries in the mid-nineteenth century, who encouraged the population to relocate centrally, away from the makatea and swampy areas they were formerly living in. J­éanne and Marshall live in this central area of the island, not far from the village of Areora (you can see the red dot marking their house on the map of Atiu, pictured below).

Map of the island of Atiu, the Cook Islands

Once we were watered and banana’d up, Marshall took us on an expedition to Anataktaki, the cave of the kōpeka or Atiu swiftlet, Aerodramus sawtelli. J­éanne is half Cook Islands Maori, and Anatakitaki is located within her family land: its name comes from the story of Tangaroa and Inutoto, which I set out here as Marshall related it to us.

Tangaroa was a skilful warrior, while Inutoto was a wonderful dancer. One full moon night – a good time for fishing, and for dancing – Tangaroa wanted to go fishing, but was worried that if Inutoto went dancing without him she would be too popular… So he asked her to wait at home until he returned. A group of Inutoto’s friends passed by her home and asked her to come dancing, but she told them she had to stay; then later a second group of friends came by, begging, Hey, we’ve waited a whole month to see your new dance, you have to come and dance with us! So eventually Inutoto was persuaded, and went dancing under the full moon.

Out on the reef the fish stopped biting: Tangaroa tried every trick his father and grandfather had taught him – different bait, different fishing spots on the reef – but to no avail. He gave up and returned home… to find Inutoto not there. Heading to the dancing area he found her dancing, the centre of attention and admiration. Becoming angry, Tangaroa spoke harshly to Inutoto: then each of them left the dancing ground, separately.

Though Tangaroa waited at home, Inutoto did not return. He assumed that she went to stay with cousins or other family or friends… But over the next day and night there was still no sign of her. No-one had seen Inutoto since they quarrelled on the night of the full moon dance. A search was carried out of the bush and makatea and swampland; a week went by, three weeks, and still no trace of Inutoto. People began to say that she must have had an accident and died somewhere on the island… But one day Tangaroa was working in his planting field when an ngōtare, a chattering kingfisher (Todiramphus tuta, pictured below in J­éanne and Marshall’s garden) began pestering him, diving down at him and pecking at his head, again and again. Rangaroa couldn’t drive it off: it seemed as though the bird was trying to tell him something.

Ngōtare, a chattering kingfisher (Todiramphus tuta), on Atiu in the Cook Islands

When Tangaroa turned to the ngōtare it flew off a little way then back to him, as if trying to lead him in a particular direction. He followed the bird through the makatea and eventually he came to a cave where he found Inutoto, still alive. (‘Inutoto’ means ‘drinker of blood’ – according to the legend she survived by drinking her own blood!) So this story of jealousy and a lovers’ quarrel has a happy ending… And the helpful ngōtare who reunited Tangaroa and Inutoto gave the cave its name, Anatakitaki: ‘to the cave he brought him, he brought him’.

Marshall Humphreys with the walking sticks needed for traversing the difficult path through the makatea to Anatakitaki Cave, Atiu

And indeed, ‘to the cave he took us, he took us’! But at the very start of our walk Marshall advised us all to take a sturdy walking stick, to keep us steadier on the journey. Our path lay across a stretch of makatea: the ancient fossilised coral that was formed around the island’s central raised volcanic core thousands of years ago when the island was lower than it is now; and raised up by tectonic plate action in the intervening centuries. (Hence the six metre-high makatea cliffs around the island’s periphery.) Makatea limestone is as jagged and sharp as the corals that it formed from, so falling onto it would be a painful experience.

Following the path over the makatea to Anatakitaki Cave, on Atiu

The photo above shows a pretty typical stretch of the craggy makatea path we followed: like walking across a stony surf, with ferns and scrub growing out of every nook and cranny. The walking sticks were definitely necessary!

Asian spiny-backed spider (Gasteracantha mammosa), on Atiu in the Cook Islands

We’d only been walking a few minutes when I spotted a brightly-coloured spider on the path, which I pointed out to Marshall. He pronounced it a non-native invader – and he was right, because it was a female Asian spiny-backed spider (Gasteracantha mammosa), originally from India and Sri Lanka and introduced recently to the South Pacific. Further research once I was back in the UK yielded this entry on the Cook Islands biodiversity database: “Poisonous bite. Its spiky webs can be a residential nuisance; and it frequently bites people it comes into contact with. The bite is painful with localised swelling.” Marshall proceeded to squash the spider with the tip of his walking stick, which may sound harsh… But invasive non-native wildlife species are a serious threat to the biodiversity of these little island ecosystems, and Atiu takes protecting its native wildlife very seriously.

Polynesian mahogany tree (Calophyllum inophyllum) growing in makatea forest on Atiu, in the Cook Islands

A little further on our journey we came upon a wonderful big old Polynesian mahogany tree or mastwood (Calophyllum inophyllum), locally named tamanu. Timber from tamanu trees was highly valued for shipbuilding by Polynesian and Maori peoples, much like oaks were valued in English culture for the same reasons. Sacred tamanu groves were planted at marae sites, considered the homes of spirits; and the wood was also used for carving tiki. Tamanu oil extracted from the ‘nuts’ of the tree is also important in Cook Islands Maori and Polynesian cultures, being used for medicinal and cosmetic purposes. Marshall explained that there were many of these huge tamanu trees hidden away in the makatea, because the inaccessibility of these areas keeps the trees safe from felling and logging.

Scrub forest on the makatea, Atiu (the Cook Islands)

Another thing I noticed along our route were the numerous empty coconut shells lying on the forest floor, with ragged frayed holes through the shell. Rather than being signs left by some giant tropical squirrel, Marshall explained that these were the remains of coconuts opened and eaten by the coconut crab or unga kaveu (Birgus latro). I’d encountered these largest of land crabs moving about nocturnally and climbing trees on Aitutaki: they can seem like fearsome critters at first sight.

Juvenile coconut crab (Birgus latro), photographed on Aitutaki (the Cook Islands).

These land-based crabs go to the sea to spawn, but after a while the young crabs migrate back to dry land, wearing borrowed seashells to protect their vulnerable soft hind parts. As they mature they develop hard shells and discard their armour, foraging for food using their acute sense of smell. Despite their name these kaveu eat a variety of foods including fruits, nuts, seeds and even carrion: they have the reputation of carrying off any food they find lying around, giving rise to their scientific alias – latro means ‘robber’. Astonishingly they typically live for 40 – 60 years… So although kaveu are highly-prized as food, their longevity makes them a vulnerable species for over-exploitation.

About to descend into the entrance to Anatakitaki Cave, Atiu (the Cook Islands)

When we finally reached Anatakitaki the way in was to descend down a ladder below ground ground level. I’d done some potholing with friends in Derbyshire in my youth, so I was reasonably relaxed about the prospect of going into enclosed dark underground spaces. Anatakitaki is a karst cave: the calcium-rich makatea is dissolved by water, eroding into an undergound landscape of caves and fissures and chasms; minerals in solution then solidify again into diverse speleothems (stalactities, stalactites, limestone ‘curtains’ and pillars).

Journeying through the tunnels and caverns of Ana takitaki Cave, Atiu (the Cook Islands).

In practice, this means that travelling through Anatakitaki’s upper levels is not particularly claustrophobic, as there are many fissures and large holes which let in daylight. Having Marshall as our experienced guide obviously helped: he was able to share with us stories such as the tale of Inutoto and Tangaroa, as well as showing us J­éanne’s family monument within the cave. Each time a family member visits the monument (e.g. for special occasions) they can place a stone upon the pile. Somewhere buried underneath will be a carved seat, a carved bowl, and spears.

Caves of any sort are an unearthly landscape, but there was something particularly fantastical about this one. The caves I’d visited in the UK had been crawled all over by thousands of potholers, and in many cases their delicate limestone draperies and features had been eroded and broken… But here in Anatakitaki Cave, everything looked almost untouched by human hands.

The feeling of being in a lost mythical world was enhanced by the places where the cave has collapsed, creating openings looking out into the surrounding forest. It felt as if a dinosaur or a dragon could hove into view at any moment, lumbering through the coconut palms and ferns.

View out into the forest from Anatakitaki Cave, Atiu (the Cook Islands).

In places the makatea is thin enough that the roots of ava, Pacific banyan trees (Ficus prolixa) have grown through in striking curtains, following the rainwater that drips and filters down into the caves below.

Banyan tree roots (Ficus benjamina) growing through limestone into Anatakitaki Cave, Atiu (the Cook Islands).

Just beyond the banyan roots we descended into the deeper recesses of the inner cave where the object of our quest here lay: the nesting sites of the Atiu swiftlet, or kōpeka. We paused in the entrance of this inner chamber to watch and listen to the kōpeka swooping in and out. Whilst flying and feeding outside in the daylight they make a high twittering chreeee call: but as soon as they head into the cave’s darkness this changes to a rapid clicking sound, like someone swiftly clicking their tongue against the roof of their mouth. The birds are echolocating: navigating in darkness using these audible clicks, which increase in frequency as they approach objects. A wonderful example of parallel evolution: birds echolocating like bats!

Anatakitaki Cave interior, where the kopeka (swiftlets) nest (Atiu, the Cook Islands).

Once inside the deeper recesses of the cave it quickly grew almost pitch dark, except for the headtorches that Marshall used to show us the space. We kept still, listening to the clicking of these weird little birds, as we tried to spot them roosting and nesting in the nooks and crevices in the limestone – no easy task. You’re basically trying to spot a small black bird in a large black cave, with the light of your head torch creating shadows everywhere it falls on the convoluted stone.

Eventually we began to pick out the slender forked-tail silhouettes of the kōpeka, clinging to their niches on the cave ceiling. Male and female birds build their nests out of strips of vine and plants and lichens gathered on the wing outside, fragile little circlets stuck together with their saliva. They lay 1 – 2 eggs which hatch after 18 – 20 days; sometimes eggs fall out of the fragile nests to smash on the cave floor. Both parents take it in turns to brood; and when the nestlings hatch the adults share the task of feeding their chicks on insects hunted outside in the forest. These insect food hauls are stored in special pouches within the bird’s cheeks, so that they can still make echolocating clicks with their mouth full!

Once kōpeka chicks are old enough to leave the nest the parents bring them to hang out on a section of cave wall or ceiling with other youngsters, still feeding them. After another week they encourage the young by withholding food until the chicks move a little further out of the recesses of the cave. This process continues until after three weeks the juvenile birds make their first flight out of the cave to find their own food… And then navigate back inside using their clicking echolocation for the first time.

Sitting in the darkness listening to the clicking of these dark-living little swiftlets felt enchanting. I’d been drawn to visit Atiu by its reputation of unspoiled wildness and rich biodiversity: very different from the tourist paradise of Aitutaki, or even the teeming undersea life of the coral reefs. Atiu felt ancient and alive: a beating heart of stone and water and green plants and living creatures, a precious little gem.

Before we left Anatakitaki Marshall had one last surprise for us: an underground swim. We clambered down a narrow passage to an artesian pool, which Marshall illuminated by lighting a couple of candles in the inky blackness. I was the only one who took the plunge, and it was gorgeous: pleasantly cool but not too cool, refreshing in the humid tropic air. As I swam gently in the blue water by candlelight, dozens of metres underground, thousands of years of fossilised coral reef above my head, I found myself laughing with sheer joy. The gift of this eerie, beautiful place, with its family history and its water-carved limestone sculptures. The shadowy flitting spirits of the kōpeka, their clicking percussion echoing from the stone. This wonderful, magical moment.

Swimming in Anatakitaki cave, Atiu (the Cook Islands).

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Coming up next time, in South Pacific Adventure part 8:

Gods and government, proud warriors and foreign invaders: discovering the landscapes and history of Atiu.

Bush medicine, cursed hotels and Rarotonga by bike… South Pacific Adventure, part 2

Storytellers eco cycle tour, Rarotonga

There were very few activities or trips I booked in advance of arriving in the South Pacific, preferring to take advantage of opportunities when they presented themselves rather than being tied down to a schedule. The one exception was booking a place on a Storytellers Eco Cycle Tour on Rarotonga, for the morning after I arrived on the island. My logic for this was that (a) I like cycling, (b) it sounded like a good way to explore the island and get an introduction to Cook Islands culture and (c) when you’re travelling solo somewhere ten thousand miles away from home, it’s quite nice to have at least one planned thing to give you a bit of structure.

Getting up at seven a.m. bleary-eyed with jet lag was a bit painful, but several mugs of tea helped revive me (as did the morning chorus provided by Rarotonga’s several million chickens). I was picked up from Aremango Guesthouse by Dave from Storytellers, who cheerily ferried me and half a dozen other tourists staying at various points around the island to the start of our tour. There we were kitted out with helmets and sturdy bikes, before getting a safety talk and introduction from tour guides Natavia and Jimmy to our 4-hour cycle trip which would take in Rarotongan agriculture, traditional uses of plants, and some Cook Islands Maori history and culture.

Typical Rarotongan planting areas

Many Rarotongans still grow a lot of their own food (this is called ‘planting’ rather than ‘farming’). Growing plots have been cleared from the bush inland for planting vegetables and fruit, with the odd grazing animal such as goats and horses (and of course, chickens). Our first stop was by a taro patch: taro being a tropical plant in the Araceae family and one of the staple crops grown by Cook Islanders (it’s also used in Africa and southern India). Typically the starchy roots are boiled and used like potato; the leaves are also cooked with coconut milk to make the local dish called rukau.

Taro growing in dry soils, Rarotonga

Taro is a versatile crop, growing both in waterlogged swampy soils and in dry ones (although our local guide Jimmy explained that dry taro is not as tasty). A sackful of taro roots could be sold for NZ$100 – 120 and a good taro patch will yield 60 – 70 sackfuls. But cultivating taro is heavy work: first the soil in the taro patch must be dug over with a long-handled shovel, then a giant wooden ‘dibber’ (weighing 30 – 40 kg) is used to make holes for each individual taro plant. In a tropical climate weeds grow fast, so locals mulch their taro patches to prevent this. Formerly black polythene was used, but environmental concerns have led to people reverting to using biodegradable materials such as old cardboard with rito (coconut leaves) laid on top… Which looks far nicer than plastic.

Taro cultivation on Rarotonga

Only locals can own land in the Cook Islands, and land is passed down within families. If a favourite son is getting married, a father will plant a taro patch for their wedding. Jimmy explained that many people do their own planting on Rarotonga but not everyone: if someone was to steal crops from another person’s taro patch it would not be regarded too severely, provided the thief was taking it for food and not to sell. He told us that if he spotted someone raiding his patch he would duck down out of sight so they didn’t realise that they had been seen… And then he would casually say to them a few days later, “Hey, how’d you like the taro?”

There is a general atmosphere of trust on Rarotonga and little crime, except for occasional opportunistic theft from tourists careless enough to leave valuables temptingly on display at the beach. Drink driving is also regarded more leniently than in other countries: police who stop drunk drivers will generally just confiscate their car or motorbike, telling them to walk home and retrieve their vehicle once they’ve sobered up. Recently however a local youth had died in a drink-driving accident, so there was a move towards trying to better educate people about the dangers of drink driving. I personally found cycling on the Ara Tapu pretty pleasant, as the vast majority of locals pootle along at an average speed of fifteen miles per hour… Very civilized.

Cassava root

The next staple crop we saw was cassava (aka maniota, arrowroot or tapioca). The advantage of cassava is that it is relative easy to propagate: you just chop the stem into short lengths and shove them into the soil. The disadvantage is that in its unprocessed raw state it contains cyanide, which makes you wonder who got the bright idea of eating it in the first place. To render cassava edible it has to be soaked for twenty-four hours and cooked. You can boil and then fry it to make tasty chips, or grate it and mix it with coconut cream and ripe bananas to make the yummy local dish known as poke.

Pineapples growing on Rarotonga

As well as starchy root crops we saw plenty of fruit being grown as well, including pineapples. Natavia explained that two main varieties are grown on Rarotonga: the smooth-leaved pineapple and the spiky-leaved variety. The latter was introduced more recently and only produces for fruit for 2 – 3 years before you have to replant it; whereas the smooth-leaved pineapple is a perennial that keeps on producing for a longer period (and apparently yields sweeter-tasting fruits, too).

Bananas growing on RarotongaBananas are another staple food here, usually grown on 3-stemmed plants. Natavia explained that once a few rows of bananas have started to form, the purplish-red flower is removed so that more energy will go into plumping up the fruits. As it was technically only early spring on Rarotonga, some of the banana plants still wore large plastic mesh bags covering their fruits and flowers, to shield them from low nighttime temperatures.

Piglets on RarotongaFor the more carnivorous side of things, most households on Rarotonga keep a few pigs. These are typically kept penned or tied to a halter, so that they can’t wreak havoc on growing crops (a single pig can push over and destroy several banana plants in a single night, to get at the fruits and juicy water-filled stems). They are fed on coconut and usually end up being slow-baked in a traditional umu ground-oven, perhaps as part of a family celebration – or a meal for tourists!

Storytellers guide Jimmy demonstrates how to open coconuts, Rarotonga

It’s not just the pigs who have coconut on the menu, though. Jimmy described it as the tree of life: a plant from which people can get most of their needs, including food, clothing, timber and roofing material. He showed us the three different stages of a coconut: the immature young nu or green coconut (which largely contains coconut water with a little jelly-like flesh); the mature akari coconut (the one we’re most familiar with, with its brown outer husk and solid layer of white inner flesh); and the sprouting uto coconut (where the creamy white interior has become mostly dry and fibrous, with a texture like marshmallow).

Jimmy opening a coconut, Rarotonga

Jimmy demonstrated how to strip off the husk and open each of the three different coconut types, so we all got to try the different stages. I personally liked akari the best, maybe because that was what I’m most familiar with. The fresh sweet juice of nu was deliciously refreshing, but I couldn’t help thinking it would be even better with rum added to it. Nu are the coconuts which fetch the best price when sold locally to tourists. As a rule of thumb, if a coconut is lying on the ground it’s yours to eat: nobody gets possessive about the fruits because there are quite a lot of them about.

Coconuts are not just yummy and nourishing, the flesh can be grated and squeezed to make coconut cream (more of this in a later chapter). The oil is wonderful for treating burns, eczema and dry skin. Jimmy described how his relatives make monoi, a scented oil for use on hair and skin, by fermenting chopped coconut flesh with the leaves of the cinnamon tree. Monoi scented with different herbs and flowers is used across the South Pacific, and I can vouch for the fact that it’s wonderfully soothing.

Horses grazing, Rarotonga

After our introduction to coconuts we cycled onwards, following inland tracks that threaded between planting fields and the occasional grassy pasture where goats or horses grazed. Rarotonga’s volcanic origins mean that as soon as you head inland the terrain gets hilly. Jimmy explained that before European missionaries arrived in the Cook Islands, the majority of people lived up in the highlands, to be safe from possible raiding parties arriving by sea. The Christian missionaries somehow persuaded folks to descend from the heights, and now the lowland areas near the coast are where everyone makes their home.

Marae, Rarotonga

We stopped to look at a Rarotongan marae, a hundred yards or so from the track. A marae is a meeting ground or sacred place, usually a rectangular cleared area of land (sometimes slightly raised), bordered by stones or wooden posts. Jimmy described how a marae is traditionally where a chief, tribal leader or elders pass judgements, settle disputes or have discussions to sort out tribal affairs. This marae had three stone seats: the central one for the tribal chief, the other two for the chief’s advisors. Marae must be treated with respect and no-one should set foot on one, unless invited by the appropriate tribal representative. In the past, women were not allowed onto marae at all, but this is one of the things that has changed over time: some tribes now have a woman chief. Marae used to be located high up in the hills, but most have been relocated to the lowlands so that local people don’t have to walk long distances when they need something resolved.

Noni tree, Rarotonga

Our next stop was a grove of noni trees. Noni, which also goes by the charming names of Indian mulberry, cheese fruit or vomit fruit, is regarded as something of a panacea. It is claimed to have antioxidant, anti-ageing and even anti-cancer properties, although to date there are no scientific studies confirming this. Anecdotally, Natavia said she drank a small amount of noni juice (made by fermenting and pressing ripe fruits) every day, and has found that it cures sore throats and protects her from viruses. Jimmy also related how he had cured himself from a bad case of ciguatera (a thoroughly nasty and painful type of food poisoning caused by eating certain types of fish) by drinking a herbal cure made from noni leaves, so the plant evidently has some benefits.

Trying noni fruit, RarotongaNatavia found some ripe fruits on the ground and split them open, inviting us to have a smell. It immediately became obvious how noni got some of its alternative monikers: the other tourists on our cycle trip recoiled with noises of disgust, while to my perhaps hardier nose the fruit had a strong smell of blue cheese. Drinking a glassful of noni juice every day suddenly seemed less appealing, despite its promised health benefits.

Yellow hibiscus flower, RarotongaCycling further into the bush, we next encountered some of the wild plants used locally for medicine and first aid. Yellow hibiscus or ‘au grows everywhere in the Cook Islands: its seeds can survive for months in salt water, colonising new islands, and the ‘au tree is hardy enough to grow even along sandy beaches.

Jimmy peeling yellow hibiscus, RarotongaJimmy demonstrated why locals never carry a first aid kit with them when planting or working in the bush: cutting a branch from an ‘au, he proceeded to peel it and then strip out the soft inner bark, to show how it could be used as a bandage. Scraping the peeled branch produced a juicy pith which he said was used to pack cuts and wounds, over which the inner bark strips would be wrapped and tied, the bark tightening as it dries to keep the wound clean and prevent infection.

Yellow hibiscus bandage, RarotongaDoctors at the local hospital are happy for people to use this natural remedy which is very efficacious… And it’s why all a local will take with them when working in the bush is a machete or knife for gathering the necessary plants.

Two more plants which can be useful are miri (or tree basil) and mile-a-minute vine (or American rope). Both of these are alien plant species, accidentally introduced and now ramping away to the detriment of native Cook Island plants and habitats.

Miri, RarotongaMiri comes in handy when there are mosquitoes about, which is pretty much all the time when you’re inland away from sea breezes. Simply scrunching up the leaves and rubbing the brownish juice on your skin makes an effective insect repellent, and one which I used more than once in my travels. A single leaf placed in a bottle of water flavours it nicely, too.

Mile-a-minute vine, RarotongaMile-a-minute vine as its name suggest grows prolifically: sometimes as much as nine centimetres a day. Like the ‘au, it is very good for healing cuts, wounds and sores: the leaves are scrunched up to make a pulp and then applied to cover the injury. Natavia related how she had sustained a nasty wound after a fall from her cycle, which she applied this magical herb to: not only did her injuries heal quickly, but with virtually no scarring.

The Rarotonga Hilton Spa Resort

The next leg of our cycle tour took us to the site of the notorious Hilton Rarotonga Resort Spa. This ghost hotel was originally launched as a project back in 1990, when the Cook Islands government teamed up with an Italian bank and the Sheraton hotel chain to build Rarotonga’s first 5-star luxury hotel development. Unfortunately much of the NZ$52 million loan needed to make it happen allegedly disappeared into the pockets of the Mafia and other dubious parties, resulting in the hotel project being abandoned after a few years, despite construction being 80% completed.

 Rarotonga Hilton Resort and Spa

Various attempts have been made over the years to relaunch the project, most recently a bid by two New Zealand companies in 2014, but to date nothing has got off the ground. Some believe that this is because Vaimaanga, the site on which the hotel stands, is said to have a tapu upon it. In 1910 the land’s owner, More Uriatua, was shot dead during an argument with New Zealander William John Wigmore who leased some of the land for his copra plantation. More Uriatua’s daughter Metua placed a curse on the land, dooming any business upon it to failure. Wigmore’s copra plantation was the first to go under; followed by unsuccessful pineapple growing, a failed plant nursery, and a doomed citrus farm.

Vaimaanga does have an eerie feel to it. Some of the site’s fixtures and materials have been recycled by locals, and the crumbling buildings are now host only to paint balling and wildlife. It’s a great shame that the project has left the Cook Islands government with a mountainous debt and an unattractive derelict site, but as the original project included plans to blast channels through Rarotonga’s coral reef and build an exclusive private beach and marina on what is otherwise a totally free public access coastline, I personally felt inclined to side with Metua and let the land revert back to wilderness.

Candle nuts, RarotongaCoasting downhill from Vaimaanga led us past a large candlenut tree or tuitui. The large walnut-like fruits contain oil-rich nuts which were used, as the name suggests, as a source of light: several nuts would be threaded onto a thin spike and burned like small candles. Soot produced from burning candlenuts was also used in traditional tattooing methods. Like British conkers, candlenuts are high in saponins so should not be eaten raw… Unaware of this I sampled one. I don’t recommend you follow my example.

Storytellers cycle tour lunch, Rarotonga

Luckily the lunch that was waiting for us at the end of our cycle ride was a lot tastier. Dave greeted us at a beachside picnic table spread with a proper feast: fresh tuna steaks, taro and cassava chips, macaroni cheese, salad with lettuce and tomato and pawpaw, and oranges and bananas for dessert. After four hours of off-road cycling I was ready to refuel, and tucked in with enthusiasm. It was the perfect end to a fascinating and entertaining morning: I would recommend the Storytellers cycle tour to anyone visiting Rarotonga, and Natavia and Jimmy and Dave are all lovely folks to boot.

Aremango Guesthouse garden, RarotongaBack at Aremango Guesthouse I took a remedial stroll along the beach to help my enormous lunch go down, followed by a remedial nap in one of the hammocks in the garden to deal with the return of my let lag. After this I wrote up my travel journal, and mused upon the fact that I had only two more days’ stay on Rarotonga before heading northwards to the smaller islands of Aitutaki and ‘Atiu. Two days wasn’t long enough to do this friendly and diverse place justice, but it would have to do. Tomorrow I decided to explore on foot and do some snorkelling, feeling that it was high time I tested out my new mask and waterproof camera. As the mosquitoes began to rally their forces I retreated inside for supper and bed, leaving the tropical night to the cicadas, accompanied by the ever-present opera of chickens.

Rarotonga airport

Coming up next time, in South Pacific Adventure part 3:

A desert island just the right size; undersea explorations; and getting scrubbed up for church on Sunday. I say goodbye to Rarotonga… and hello to Aitutaki.

…And if you’d like to read about my South Pacific travels from the beginning, go to the first chapter:  Travels in the Cook Islands.

Snowdrops and Stabilisers

 

 

 

 

 

 

 

 

 

From sub-zero freezing conditions only a week ago to increasingly mild days where hedgerows are alive with the racket of bird turf wars… Yep, spring is approaching. My car is better (hooray!), wildlife is stirring about (a friend told me yesterday that he’d seen his first Adder of the year) and winter is beating a retreat.

Snowdrops Galanthus nivalis are a flower traditionally associated with February, especially the seasonal Celtic festival of Imbolc (or Candlemas, in the Christian faith) that is celebrated around 1st February. Taken from the Irish i mbolg meaning “in the belly” or oimelc meaning “ewes’ milk”, both refer to the fact that this is the season for lambing. I’m particularly fond of snowdrops and other early spring flowers: there something almost miraculous about a plant which shoves its way through still-frozen ground to produce a flower that only the hardiest of early-stirring insects are likely to discover. As a result, most snowdrops in the UK reproduce by division of bulbs rather than by seed… Yet where they occur in woodlands and hedgerows they can often multiply to spectacular proportions, creating a starry carpet of white flowers against blue-green foliage that is second only to the display that bluebells produce later in spring.

 

 

 

 

 

 

 

 

 

No-one seems entirely sure whether snowdrops are a native British wild flower or not: they are native to continental Europe, so while some botanists seem to believe that they were introduced to this country in the sixteenth century, others suggest that perhaps there were isolated wild populations already here that were augmented by human plantings. The whole native/non-native wildlife species debate always stirs up strong opinions, but until genetics definitively proves the snowdrop’s origins one way or the other I guess we’ll just have to be content with enjoying looking at them. One local site that is well-known for its snowdrop vistas is Welford Park: there is an entry charge for viewing the gardens but some of the funds raised go towards local charities. I’m also reliably informed (by some friends who went there last weekend) that the tea room there has deeply satisfying cake.

 

 

 

 

 

 

 

 

 

Being the kind of naturalist who loves grubbing around in the leaf litter, I often get down on hands and knees to examine small stuff more closely, so I can recommend the view of snowdrops from this angle. Try turning one of the delicate flowers carefully upward to peer inside: around the yellow anthers, a graceful tracery of spring-green veining marks the inner tepals (tepals being botany-speak for a type of petal). It’s every bit as attractive as a lily or an orchid, albeit on a smaller scale.

Returning to the lambing theme, mid-February saw me up at Rushall Organic Farm with the rest of the farm’s education team, for a training day prior to the very busy school visit season that starts as soon as the lambs begin arriving. Rushall Farm is a popular environmental education site for schools from all over the local area and also from London, running sessions for all abilities and ages from pre-schools to A-level students and above. I started working there in 2011 and have enjoyed every minute: although I’ve been a field teacher for about twenty years now, I had little experience of farm education (despite my grandpa having been a farm manager), so it’s been both challenging and fascinating for me to lead sessions at the site. Because of the students’ age range and variety of habitats, in any one week you can be teaching about soil science, crop rotation, organic principles, freshwater biology, economic diversification, woodland management, minibeasts, or simply experiencing the fun of holding lambs and feeding livestock.

 

 

 

 

 

 

 

 

Rushall is a mixed arable and livestock farm and sheep are a big part of its operation (providing about a third of its income). There are nearly 800 pregnant ewes currently gathered in the lambing sheds, scoffing their way through high-energy and protein feeds such as beans, oats and silage. The first lambs are due any day now, which is when many schools want to visit: there is a big “Awwww” factor in cuddling lambs, although we try our best also to instil some of the more important messages about farming. Food security and sustainability are (finally) rising up the political agenda in the UK as well as world-wide, and with the increasing cost of fossil fuels which underpin ‘conventional’ farming methods, it’s likely that organic farming will be playing a bigger role in supplying some of our food needs. At present only 4% of British farmland is organically managed (as compared with 10% in Denmark, Austria or Italy)… So it looks like we could do better.

The argument oft trotted out against organic food is the cost: but interestingly, this is becoming less of an issue as food prices overall have risen steeply in past months. The central principles of organic farming are to work with natural systems, sustain soil fertility whilst minimising environmental impact, ensure ethical animal treatment and protect and enhance wildlife and natural habitats. Personally, I’m prepared to pay a little bit extra for most of my food to ensure this. Most people eat more than they need to anyway (and then spend a fortune on expensive gym membership or diets), so maybe supporting British organic farmers with at least some of your food shopping budget might be a better way forward.

 

 

 

 

 

 

 

 

 

Of course, the livestock part of the farm is not about cuddling lambs but about meat production. (Vegans, look away now.) As well as sheep, Rushall has a herd of about 100 suckler cows and calves. In a suckler herd each cow will ideally calve once a year (in January/February at Rushall) and suckle her calf for eight or nine months; the calf then goes off to be finished (i.e. continue growing for some months before slaughter for meat), whilst the cow has a few weeks rest before becoming pregnant again. It’s a fairly inefficient system with a high carbon footprint, which is why farmers are always looking for ways to improve the process. One of the solutions has been the development of a new breed of cattle known as the Stabiliser: a cross between four different breeds (Red Angus, Hereford, Gelbvieh and Simmental) to produce a cow that combines traits which are desirable for livestock.

 

 

 

 

 

 

 

 

 

On our training day we were joined by Neil Rowe, farm manager for Manor Farm in Oxfordshire (owned by William Cumber, Rushall Farm’s owner). Neil give us a fascinating presentation about the Stabiliser breed, which Rushall’s cattle herd is now largely made up of. Stabiliser cattle can calve younger than other breeds (at two years rather than at three), tend to be healthier (because of hybrid vigour), cope well with all climates, have small calves (and hence easier calvings), are docile and convert food into beef efficiently. Because of these beneficial traits, they are worth twice as much as other cattle breeds. The only problem (as Neil saw it) is the breed’s name, which at present has virtually zero recognition with UK consumers when the meat is marketed, despite it tasting (apparently) as good as prime Aberdeen Angus.

 

 

 

 

 

 

 

 

 

I like cows and I’m (mostly) vegetarian so the whole beef industry thing is problematic for me, but in a mixed organic farming system livestock contribute significantly to soil fertility via their manure and also form part of a wider countryside ecosystem and landscape which I am deeply attached to. On an economic note, world demand for beef is high and production is falling: in the US, 42% of grain in 2011 went towards biofuels production rather than to animal feed. One of Neil’s current projects is to develop an international scheme for Fair Trade certification of animal feed (such as grain), which seems to me a worthy endeavour that I wish him lots of luck with.

Neil also had some interesting views on the current bovine TB issue. Badger culling is being proposed to start in autumn 2012 in areas of Somerset and Gloucestershire, despite current evidence indicating that this will not ameliorate the bovine TB problem and may even exacerbate it. More attention should be given to issues such as poor cattle husbandry, feeding animals with maize (which impacts their immune system) and most importantly illegal cattle movements. Neil made the startling point that there are roughly seven million cattle movements every year in the UK… and only four inspectors.

 

 

 

 

 

 

 

 

 

On a happier and hopefully less controversial note, John Bishop (Rushall’s farm manager) was able to share with us the happy news that the farm has just been accepted into the Higher Level Scheme (HLS) where the government gives money to farmers specifically for undertaking measures that support wildlife. Rushall is already also in the Organic Entry Level Scheme (OELS), so the two combined payments will hopefully form a significant part of the farm’s income over the next few years. This is a good example of positive government involvement in the countryside… It would be nice if there was more of it. Some of the wildlife improvements will include creating species-rich semi-natural grassland, planting wild flower margins, carrying out management to support nesting and breeding birds and looking after waterside meadows on the farm. So hopefully, we will be seeing even more wildlife around Rushall than we already do.

Although many of the schools who visit Rushall do so to see the livestock, I have to own a persistent attachment to the apparently less-glamorous world of invertebrates and plants. Apart from pond dipping and minibeast safaris it’s not always easy to sell children (or adults) on the attractions of bugs, whilst plants seem even less interesting. But I persevere. So to conclude this blog entry, I leave you with the intriguing world of leaf miner insects. Even in the depths of winter you can find evidence of this particular group of small animals who make their homes in leaves and stems, munching their way through the tissues whilst remaining largely hidden from possible predators. It’s a bit like living in your bed for the winter with an endless supply of food, something I’m sure which has appealed to most of us at some point during the long dark days of January. During our training day we went on an invertebrate sampling walk and found the distinctive mines of Phytomyza illicis in the leaves of a Holly Ilex aquifolium. So next time you’re on a winter ramble and want to impress someone, you can casually point to a Holly leaf and murmur, “Ah, Phytomyza…” I plan to try it, anyway.

Phytomyza illicis mine in Holly leaf