THE SAN PEDRO SUN VISITOR GUIDE · Folklore is any of the beliefs, customs, and traditions that...

Visitor Guide October 27, 2005

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The San Pedro Sun Visitor Guidetakes you through this

chillingly interesting celebration!

October 27, 2005October 27, 2005October 27, 2005October 27, 2005October 27, 2005

FREEFREEFREEFREEFREE

Day of the Dead Dolls

The Vampire Bat!

Trick or Treat?

THE SAN PEDRO SUNTHE SAN PEDRO SUNTHE SAN PEDRO SUNTHE SAN PEDRO SUNTHE SAN PEDRO SUN

VISITOR GUIDEVISITOR GUIDEVISITOR GUIDEVISITOR GUIDEVISITOR GUIDE

Dia de Los MuertosDay of the Dead

(Halloween!)

Lizard Tales:Lizard Tales:Lizard Tales:Lizard Tales:Lizard Tales:Superstitions about the deadSuperstitions about the deadSuperstitions about the deadSuperstitions about the deadSuperstitions about the dead

Virtual Taste Trip:Virtual Taste Trip:Virtual Taste Trip:Virtual Taste Trip:Virtual Taste Trip:Recipes for Day of the DeadRecipes for Day of the DeadRecipes for Day of the DeadRecipes for Day of the DeadRecipes for Day of the DeadHistory of Day of the Dead:History of Day of the Dead:History of Day of the Dead:History of Day of the Dead:History of Day of the Dead:

A look at the tradition & beliefsA look at the tradition & beliefsA look at the tradition & beliefsA look at the tradition & beliefsA look at the tradition & beliefsCaribbean Critters:Caribbean Critters:Caribbean Critters:Caribbean Critters:Caribbean Critters:The Vampire BatThe Vampire BatThe Vampire BatThe Vampire BatThe Vampire Bat


Publisher The San Pedro Sun Ltd.Editor Ron Sniffin [email protected] Tamara Sniffin [email protected] Editor Kainie Manuel [email protected] Writer Maria Novelo [email protected] Writer/ Mary Gonzalez [email protected] DesignOffice Assistant Nathalie Manuel [email protected] The San Pedro Sun,

P.O. Box 35,San Pedro TownAmbergris Caye, Belize

Telephone 011-501-226-2070US Telephone (307) 460-4456Fax 011-501-226-2905E-Mail [email protected]/WEB www.sanpedrosun.netMain Office #1 Fire Coral Street, San Pedro

Receive Receive Receive Receive Receive The San PedrThe San PedrThe San PedrThe San PedrThe San Pedro Sun & Visitor Guideo Sun & Visitor Guideo Sun & Visitor Guideo Sun & Visitor Guideo Sun & Visitor Guide weekly in weekly in weekly in weekly in weekly inyour mailbox. your mailbox. your mailbox. your mailbox. your mailbox. 26 ISSUES (six months) US, Canada: $50 U.S.26 ISSUES (six months) US, Canada: $50 U.S.26 ISSUES (six months) US, Canada: $50 U.S.26 ISSUES (six months) US, Canada: $50 U.S.26 ISSUES (six months) US, Canada: $50 U.S.Domestic: $50 BZ. (OtherDomestic: $50 BZ. (OtherDomestic: $50 BZ. (OtherDomestic: $50 BZ. (OtherDomestic: $50 BZ. (Other locations vary.)

The San PedrThe San PedrThe San PedrThe San PedrThe San Pedro Sun o Sun o Sun o Sun o Sun isisisisis mailed mailed mailed mailed mailed everywhereverywhereverywhereverywhereverywhereeeee.....

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On behalf of the people of SanPedro Town, I extend a warm wel-come to all visitors arriving to ourshores. I assure you that your tripto “La Isla Bonita” will be no or-dinary vacation. Our island is fa-mous for its rich cultural diversity,where Mestizos, Creole andGarinagu blend to form a uniqueencounter. While here, I encour-age you to explore the CaribbeanSea and find Belize’s abundanttreasures. Hol Chan Marine Re-serve and Shark-Ray Alley are justtwo of the many spots where youcan enjoy our coral reef forma-tion and abundant and breathtak-ing sea life. San Pedro is alsohome to world-class fishing andscuba diving. For the more adventurous, “LaIsla Bonita” offers a wide arrayof water sports and for those look-ing to get a glimpse of the mysti-cal world of the Maya, these his-torical ruins are just a short expe-dition away. You will also be ableto discover Belize’s vast cave sys-tems and many natural sanctuar-

ies that are home to our country’sunique flora and fauna. Whether you are spending yourhoneymoon at an exclusive resortor looking for an adventurous, yetromantic escape, San Pedro is surelythe place to be. I invite you to ex-plore our home and see the manywonders it has to offer. We welcome you with open arms.Bienvenidos a San Pedro!

Elsa Paz, Mayor,San Pedro Town

Greetings to my visiting friends

addition to the weekly paper– Words of the Week. Thisweek, we will present afew phrases in English andgive you their Spanish

translations. These phrases arepopular sayings and proverbs basedaround the dead.Enjoy!!!

Language can link uswith other cultures, nomatter how foreign thetongue may be. Inan effort to sharethis form of com-munication with ouraudience, The San Pedro Sunproudly presents its newest

Spanish Hay más tiempo que vidaEnglish There is more time than life.Spanish Ya ni en la paz de los sepulcros creo.English I don’t even believe in the peace of the tombs anymore. “I don’ttrust anyone.”Spanish Te asustas del muerto y te cobijas con la mortaja.English You’re afraid of the defunct but use his shroud to cover yourself!It is used when someone is criticizing another one, but at the same time hetakes advantage of him.Spanish Quien con la esperanza vive, alegre muere.English He who lives with hope dies happy.

Where did you read your San Pedro Sun?

Photos taken in unique and unusual places are pre-ferred. Be sure to identify who is in the photo andwhere the photo was taken. Don’t forget to include

your names and what you were doing.

Where did you take your San Pedro Sun & VisitorGuide? Take a photo of you and the paper and send

it to us at: [email protected].

The San Pedro Sun landed at the world famous Pike’sMarket in Seattle, Washington. The market is renownedfor it’s fresh seafood and produce plus beautiful art-work by local artisans.

Photo provided by Chris & Jen Eager


Trick or Treating in San Pedro!

San Pedro toddlers of all ages (and many grownups as well) enjoy theannual Halloween tradition of dressing up and “trick or treating.”Many preschool groups travel together during the day and get treatedwith candy at various businesses through out the downtown area. Someof the island elementary schools hold costume contests with fun prizesfor all. It is a holiday that is celebrated with imagination and humorand is enjoyed by children and their families alike.

One of the great activities during halloween weekend for grownups is the annualHell-a-Day Horroween Bash at the Holiday Hotel & Hangover Sportsbar. Hundredsof locals and visitors get dressed up and party the night away, and there are greatprizes throughout the night! Be sure to stop by this weekend, Saturday October 29th.Also stop by The Pier Lounge for some howling good fun!

Not Just For Kids!!


Folklore is any of the beliefs, customs, and traditions that peoplepass on from generation to generation. Much folklore consists of fairytales, folk tales, legends, myths, nursery rhymes, proverbs, riddles andsuperstitions. Folklore is as old as humanity. Written records left by the earliestpeople include examples of folklore. As soon as a people developed awriting system, they began to record folk stories. However, folkloredoes not have to be written down. Much folklore is passed orally fromperson to person. Even today, many peoples do not have a written lan-guage, but they have folk songs, legends, myths, and other kinds offolklore. The San Pedro Sun embraces the many cultures that make up ourcommunity and we recognize the importance of preserving our heri-tage. Unfortunately, as generations age some of this is lost. Through the Lizard Tales column, our readers will enjoy some of this colorful folklore while in turn we will bepreserving these tales for future generations. Do you or someone you know have a story, myth, superstition that has been passed on from generation to generation? If you would like to share your story, please contact us!

An Encounter with the Dead Finados is a special time of the yearfor the people in our community. It isthe time when the spirits of those whohave died return to visit the living. It istherefore a celebration for both the liv-ing and the death. Since the spirits ofthe deceased are only allowed to visittheir homes on the second of Novem-ber, the community welcomes themwith prayers and different sorts of foodand drinks that the dead happened toenjoy when they were alive. Thesteaming-hot food is placed on the tableat midday and prayers are offered.Although the spirits are not seen, thepeople claim that they come and smellthe hot food that has been set for them.During one of these finados, a five-year-old girl named Graciela had a veryfrightening experience. It was eleven in the morning on theday of finados and Graciela’s mother,doña Felipa, was busy setting the tablefor the souls who would come at mid-day. Doña Candila, the rezadora orprayer leader would soon come to praythe rosary and recite the Litany of theDead. Graciela who was ill and lyingin her hammock nearby, gazed curi-ously at the table as her mother placedthe traditional foods on it. Along theedge of the long table with the immacu-late white tablecloth, doña Felipa hadplaced rows of black candles madefrom the wax of the thacab bee.Graciela remembered what her motherusually told Lucila, her eldest sister.“Everything must be new and clean,”

An Encounter with the Deadshe would tell her, “for finados is anoffering to the souls who return fromPurgatory.” Everything had to be spe-cial for finados. It was even believedthat the men who made the candlescould not use the bathroom or the out-house while they were melting the wax.If they did, the wax would not harden. Before midday the table was ready.Together with bollos’ and xpashá, doñaFelipa put out slices of corn puddingand cups of cocoa sweetened withchunks of panela. Close to the crucifixat the center of the table she had placedtwo glasses filled to the brim, one withwater and the other with craboo wine.“Remember to put something for theforgotten soul,” she whispered toLucila, who was busy cleaning thekitchen. Doña Felipa did not dare for-get this lonely soul who did not haveanyone to pray for her. People usuallymade a special bollo with all the en-trails of the chicken, set it with somexpashá, and lighted candles outside in

the yard. At twelve midday, doña Candila, theold rezadora, and two other womenarrived. Doña Candila knelt down rev-erently and began to recite the prayersthat she knew by heart. She prayed sofast that at times it seemed that fire-crackers were popping in the house.From time to time, the old lady readclumsily some phrases in Latin froman old book and closed her eyes. Assoon as the prayers were over, the la-dies sat down to enjoy the food. While everyone sat quietly andsipped their hot xpashá, Graciela layin the hammock with a perplexed lookon her face. Halfway through theprayers, she had seen many womenstriding into the room. They were alldressed in black and had long blackshawls covering their faces. Gracielanoticed their closed, high-heeled shoesthat peeped out from under their longwhirly skirts. As they walked towardsthe table, their shoes seemed not totouch the floor. They kept turning to

one another and appeared to talk; yet,Graciela could not hear a word theyuttered. The child had glanced at thetwo women who were responding tothe prayers of doña Candila, yet nei-ther they nor her mother appeared tohave noticed the strange visitors. These ghostly women surrounded thetable and stood next to doña Candila,who knelt, praying with her eyesclosed. They bowed before the cruci-fix and, with fingertips that were barelyvisible under the cuffs of their face tosmell the food. Graciela had followed diligently ev-ery movement of the women. Shestretched her neck and strained her eyesattempting to get a glimpse of theirfaces, but the women held on to the edgeof their shawls. Then, as the Litany ofthe Dead concluded, they brought theirshawls down and one by one strode outof the room. The last one to leavebowed low before the crucifix and low-ered her face close to the glass of wa-

Continued on Page 6


The relationship between harvest and the Day of the Dead is revealed in manytraditional dishes prepared for this celebration, which were / are corn based suchas the savoury or sweet tamales, maize dough cakes filled with meat, cheese,mole, chili peppers and other vegetables or with fruits; the enchiladas and chalupas,the first ones with red chili sauce and the second with meat or cheese; the totopomade also from maize but with cane sugar and other ingredients. In this special day, the family also prepared chicken or turkey in “mole”, athick and spicy sauce made from chili peppers, cacao, sesame seeds and manyother ingredients, to be eaten at the family dinner. The “ofrenda” usually held avariety of fresh and dry fruits such as “tejocote” known here in the USA as chokecherry; figs, and cacao. Today exotic fruits such as mango, bananas, mamey,papaya, cut pieces of sugar cane are part of the offering table as well as a lot ofsweets, such as sugar or chocolate skulls, dulce de calabaza (candied pumpkin),and much more. The combination of the different aromas coming from the food,the flowers, the copal, as well from the tequila or mezcal (both extracted fromthe maguey cactus), and from the tobacco, cigars or cigarettes are very pleasantand not suffocating; they are inviting and serve as a reminder of the pleasure ofhuman life. The following are a couple of recipes you can prepare as part ofyour Halloween tradition.

Common misconceptions of the Day ofthe Dead

The San Pedro Sun Virtual Taste Trip

It is not the Mexican version of Halloween. Mexicans have celeb

rated

the Day of the Dead since the year 1800 BC.

It is not scary

or morbid. There are no images of dead people, ghosts,

witches, or the devil.

It is not a cu

lt. This ritual has nothing to do with cults. It

is a Catho-

lic Christian ritual intermixed with folk culture. G

oing to mass is an

essential as

pect of this celebration.

It doesn’t honor death, but our dead relati

ves. We welcome the

opportunity to reflect upon our lives, our heritag

e, our ances-

tors and the meaning and purpose of our own existence.

Altars or ofrendas are

not for worshiping, but for offering our

love and remembering our departed family members.

It is not a sa

d ritual. It’s a day of happiness b

ecause we will be

remembering our loved ones. Although when in the graveyard, people

assume an introspective attitude.

It is about Love not Fear.

It is not a “strange” ritual. It

is very similar to going to a grave and

leaving flowers or stuffed animals, lighting a can

dle to remember the

defunct.

Calabaza en Tacha/Candied Pumpkin This is similar to candied yams, anda great use for pumpkin. After Hal-loween, all of the leftover pumpkinsgo on sale and it is the perfect time toenjoy the fall harvest with a multitudeof pumpkin recipes. Try this recipe forCandied Pumpkin with a cinnamon andbrown sugar glaze and you may nevergo back to yams again. And if you likethem now, they just may end up on yourThanksgiving menu too. Cut the pumpkin into 3" squares. Re-move seeds and strings. With a sharpknife make diamond designs over thepulp. Put the sugar in a pan with the cin-namon, orange juice, and water. Bring

to a boil and stir until the sugar has dis-solved. Place the first layer of pumpkinpieces skin side up in the pan. Placethe second layer pulp side up. Repeatas necessary. Cover and simmer. Thepumpkin pieces are done when they lookgolden brown and the pulp is soft. Let cool and serve with the syrup.You can also add cream if you prefer.

Continued on Page 14


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ter. She let go of the ends of her shawlwhile she held her head high. The pray-ing women were busily eating and toGraciela it appeared that the womendressed in black had not bothered them. When everyone had left the house,Graciela waited patiently for hermother to sit next to her in the ham-mock. “Mama,” she murmured, “theladies did not like your food; they justgathered around the table and smelledit and walked out...” Thinking that herdaughter was referring to the ladies hadeaten and that doña Evarista had evencommented on how tasty the bolloswere. “Not those ladies!” exclaimedGraciela. “The ladies who came inwhile you were praying! The last oneonly took a few drinks of water!” Theperplexed mother turned her eyesquickly to the table and stared in aweat the glass of water. The glass was half empty. From the Ruiz collection. Narratedby Elena Méndez in November, 1993and retold by David Ruiz.

An Encounterwith the Dead

Continued from Page 4

Vampire bats feed only on blood, afact that sets the human imagination rac-ing. Common Vampire bats (Desmodusrotundus) are classified in the orderChiroptera, and within the familyPhyllostomidae. There are two othervampire bat species, the white-wingedvampire bat and the hairy-legged vam-pire bat. The Common Vampire batmakes up about 99% of the entire vam-

TheTheTheTheTheVVVVVampire Baampire Baampire Baampire Baampire Bat!t!t!t!t!

pire bat population and is the most wide-spread of vampires. They adapt well tocaptivity and are often exhibited in zoos.These bats may be among the best stud-ied in the world. Vampire bats are members of theNew World Leaf-nosed bats. All threespecies of living vampire bats occur inSouth and Central America. Fossils ofthree other species reveal that severalthousand years ago vampire bats weremore widespread. With the exception ofcaptive animals, vampire bats have neverbeen found outside of the New World.The three species are medium-seized,with adult wingspans of 320 to 350 mmand weights of about 40 grams. Whilethey are larger than most of the bats ofthe temperate zones of the world, vam-pire bats are much smaller than Gigan-tic Flying Foxes, which weigh in at 1,500g. Horror movie depictions of vampirebats often use Flying Foxes as modelsbecause larger bats are easier to photo-


The Common Vampire Bat uses its canine and cheek teeth like a barber’s shearsto clip away hairs from it’s victim. The bat’s razor-sharp upper incisor teeth lackenamel, making it easier to keep them razor sharp, and are used to make a quickcut, leaving a wound approximately 5 mm deep and 5 mm in diameter withoutcutting arteries or veins.


Since pre Columbian times, El Díade los Muertos, the Day of the Deadhas been celebrated in Mexico, as inother Latin countries. This is a veryspecial ritual, since it is the day inwhich the living remember their de-parted relatives. Sometimes, whenpeople of other cultures hear for thefirst time about the celebration of theDay of the Dead, they mistakenlythink it must be: gruesome, terrify-ing, scary, ugly and sad. Nothing fur-ther from the truth, Day of the Deadis a beautiful ritual in which Mexi-cans happily and lovingly remembertheir beloved relatives that havepassed on. The ritual is much likewhen we go to a graveyard to leavesome lovely flowers on a tomb of arelative. More than 500 years ago,when the Spanish Conquistadorslanded in what is now Mexico, theyencountered natives practicing aritual that seemed to mock death. Itwas a ritual the indigenous people hadbeen practicing at least 3,000 years.A ritual the Spaniards would try un-successfully to eradicate. That ritualis known today as Día de los Muertos,or Day of the Dead. The ritual is celebrated annuallyin Mexico, Central American coun-tries and other parts of the world, in-cluding the United States. Althoughthe ritual has since been merged with

Dia de los Muertos – a look atMexico’s Halloween tradition

Catholic theology, it still maintainsthe basic principles of the Aztecritual, such as the use of skulls. To-day, people put on wooden skullmasks called calacas and dance inhonor of their deceased relatives. Thewooden skulls are also placed on al-tars that are dedicated to the dead.Sugar skulls, made with the namesof the dead person on the forehead,are eaten by a relative or friend, ac-cording to Mary J. Adrade, who haswritten three books on the ritual. TheAztecs and other Meso-Americancivilizations kept skulls as trophiesand displayed them during the ritual.The skulls were used to symbolizedeath and rebirth. They were also usedto honor the dead, whom the Aztecsand other Meso-American civiliza-tions believed came back to visit dur-ing the month long ritual. Unlike theSpaniards, who viewed death as theend of life, the natives viewed it asthe continuation of life. Instead offearing death, they embraced it. Tothem, life was a dream and only indeath did they become truly awake.However, the Spaniards consideredthe ritual to be sacrilegious. Theyperceived the indigenous people to bebarbaric and pagan. In their attemptsto convert them to Catholicism, theSpaniards tried to kill the ritual. Butlike the old Aztec spirits, the ritualrefused to die. To make the ritualmore Christian, the Spaniards moved

it so it coincided with All Saints’ Dayand All Souls’ Day (November 1st and2nd), which is when it is celebratedtoday. Previously it fell on the ninthmonth of the Aztec Solar Calendar,

approximately the beginning of Au-gust, and was celebrated for the en-tire month. Festivities were presidedover by the goddess Mictecacihuatl.

An altar is prepared with a feast of the deceased’s favorite foods, candles, flow-ers and a picture for Dia de los Muertos.



T H E S A N P E D R OT H E S A N P E D R OT H E S A N P E D R OT H E S A N P E D R OT H E S A N P E D R O S U NS U NS U NS U NS U N VVVVVI S I T O R ’ S G U I D EI S I T O R ’ S G U I D EI S I T O R ’ S G U I D EI S I T O R ’ S G U I D EI S I T O R ’ S G U I D E

Belize Tourism Board - 223-1910.

Belize Tourism IndustryAssociation (BTIA) - 227-5717.

San Pedro Tourist GuideAssociation 226-2391.

Church ServicesSan Pedro Roman Catholic ChurchSun. Mass: 9 a.m. English; 11 a.m.Children’s; 7:30 p.m. Spanish; Sat.:Confessions 5-7 p.m; Mass or Com-munion Service every night at 7:30p.m.Living Word Church Service Sun.10:45 a.m. Bible study Mon. 7:30 p.m.We do Christian charity work. 226-2950.Assembly of God Church onAngel Coral St. T-W-Sat.-Sun. at 7:30p.m. Christian RadioFM 101.3.

The Lions Club of San Pedro relieson income from its Friday and Sat-urday Night BBQ to support the needycommunity. Help a great cause -havedinner with us!

Green Reef A non-profit organiza-tion dedicated to the promotion of sus-tainable use and conservation ofBelize’s marine and coastal re-sources. [email protected]

San Pedro AA - 226 4464, 600 9061

Saga Society A non-profit “humanesociety” to address the stray cat anddog population in San Pedro. Phone226-3266.

Tourist Information

Miscellaneous

Map Sponsored byMonchos

Golf Cart Rental226-3262 or 226-4490

Emergency 911Crimestoppers 800 922-TIPSPolice 226-2022Fire 226-2372Wings of Hope - Medical emergencyair ambulance. Phone: 223-3292.Lions Health Clinic - 226-4052; emer-gencies 600-9071 or Hours: Mon.-Fri., 8am to 8pm; Sat., 8am - noon.Los Pinos Clinic 602-6383 and 226-2686.San Pedro Chiropractic Clinic 226-4695Hyperbaric Chamber - 226-2851, Dr.Otto Rodriguez - 600-0287 or 226-2854.Antonia Guerrero - 600-5475 or 206-2152. Eleazar Portillo - 610-4560 or226-3195.San Pedro Polyclinic II - 226-2536.8-12 and 2-5, Mon. to Fri. Emergen-cies 226-2555/2918 or 606-3864.Ambergris Hopes Clinic - 226-2660,Emergencies: 606-2316US Embassy - 227-7161Canadian Consulate - 223-1060Mexican Embassy - 223-0193Guatemalan Embassy - 223-3150Honduran Embassy - 224-5889

IMPORTANT #s

Journey’s End

Papi’s Diner

Travel North of the cut to:

TackleBox

Capt.SharksWet Willies

Capt.Sharks

THE HOLIDAY HOTEL - Every Wednesday, live musicand a fabulous Beach Barbeque 6:30 p.m.- 9:00 p.m. BarrierReef Dr. 226-2014.PIER LOUNGE - Home of the “World Famous Chicken Drop”every Wednesday night. Daily drink specials and two-for-onehappy hour. Located beachfront in the Spindrift Hotel. Phone226-2002.THE TACKLE BOX - come rock da box out over the water!Every Tuesday, Wednesday, Saturday and Sunday (starting @9:00PM) we have amazing live bands ranging from Reggae toPunta to old school Rock-n-Roll. We’ll have prizes, specialsand always that breath-taking Tackle Box ocean view! Locatedoff the San Pedro Water Taxi Pier at the end of Black Coral St.226-4313.SPORTS BAR AT PEDRO’S INN – Saturday nights watchEnglish premier league games on satellite TV. Cricket, poolcompetitions, ½ price cocktails on Tues. and Thurs. Indianfood by reservation on Tues. and Wed. Drinkers play FREEpool; get FREE Internet and FREE US phone calls!

SEASIDE REAL ESTATE – Many listings, from raw land tobeautiful beachfront homes. We can help you own a piece ofparadise. Call 226-4545 or E-mail [email protected] REALTY - Land, homes, businesses, condos andinvestment properties. Call 226-3737, fax 226-3379 or E-mail:[email protected] CAYO REAL ESTATE - Serving Belize from the moun-tains to the reef. Phone 226-2791. www.casacayo real estate.netSOUTHWIND PROPERTIES - For all your Real Estate needs.Call 226-2005 or 226-2060 for information or E-mail:[email protected] for current listings.PELICAN PROPERTIES LTD. - Fine properties on Amber-gris Caye. E-mail: [email protected] or phone 226-3234.

BELIZE REALTY & BUILDING SERVICES - From rawland to dream home - we’re there every step of the way!

ISLAND FERRY SERVICE & WATER TAXI – Scheduled ferryservice & water taxi for Ambergris Caye. Phone 226-3231.MONCHO’S GOLF CART RENTALS - Four & Six seater golfcarts available. Open daily 8 a.m. - 8 p.m. We deliver to yourroom. 226-3262 or 226-4490.CRYSTAL AUTO RENTAL – Largest fleet in Belize. Offices atInternational Airport and Belize City. 223-1600, 0-800-777-7777

SEARIOUS ADVENTURES Are You Ready? Lamanai,Altun Ha,CaveTubing with either Belize Zoo, Ziplining,orXunantunich Mayan Ruin, Manatee Watch and Beach BBQ,half day snorkeling and more. We are located ON THEBEACH straight down from the airstrip. Call #226 - 4202/4206 or Cell #662-8818.SAILSPORTS BELIZE – Windsurfing, kite sailing and sail-ing. The latest equipment and expert instruction makes it easyto learn. 226-4488 [email protected] – River cave tubing, manatee watch, Robles BeachBBQ, Mayan ruins and more adventures. 226-2254.SEADUCTION SAILING – First class Day Cruises to CayeCaulker or Mexico Rocks. Beach BBQ or Sunset Cruise.Charters also available. Phone Seaduced at 226-2254.ALUX ECO TOURS - Personalized jungle tours to Mayan ruinsthroughout Belize. 623-3148, 223-2130, [email protected]

Water, Sports & Tours

KRYSTAL SHIPPING CO./MASH CO. - We deliver con-struction supplies all the way to Robles Point! Phone 226-2089or E-mail: [email protected]’S HARDWARE - Storm supplies, electronics,household appliances, tools, home repair items and a wide va-riety of paints, stains and varnishes. Pescador Drive. Phone226-2302.THE SAN PEDRO SUN & VISITOR GUIDE - Specializingin marketing and promotion of San Pedro and Belize businesses.The island’s oldest and largest newspaper with the largest cir-culation. Ambergris Caye’s number one newspaper. 226-2070,[email protected].

Party...Party...Party

Services...

Transportation...

Real Estate...


ISLAND MINI GOLF & ICE CREAM - Sea GrapeDrive (1 block W of Barefoot Iguana). Open Mon.–Thurs. 12 – 9 p.m.; Fri. – Sun. 12 – 10 p.m.

SAN PEDRO FITNESS CLUB – A/C Gym at Bel-ize Yacht Club, Fully-equipped. Open to the public.Tennis Courts, Lap and Family pools, Aqua Fitnessand Toning Classes.Open 7am Daily, 8am Sundays.226-2683

CAYE COFFEE – Take a taste of our locally roastedfresh coffee back home. A wonderful cup of coffeemakes such a great difference in your day. Try itand ask for more. 226-3568.

WINE de VINE - Fine imported wines and cheeses.Olive oils, vinegars and specialty items. Located inthe Vilma Linda Plaza on Tarpon St. Phone 226-3430.

OSCAR’S GYM - Free-weights, Pilates, basicYoga, Balance Ball, Tae Bo and more. Affordabledaily, weekly and monthly fees. Located in Boca delRio 6 a.m. to 8 p.m. daily 226-2239.

BIG TREE PRODUCE – Fresh Local & ImportedFruits & Vegetables. Seafood, meats, juices & milkshakes. Pescador Dr. 226-2322.

JUBILAND GIFTS & PARTY SHOP – Party Fa-vors, Invitations, Piñatas, Holiday Decorations &

MATA CHICA - Mambo Cuisine - for foodlovers. Homemade pasta, shrimp paté,bruschetta, charbroiled seafood and muchmore! Call 220-5010/5011.

ROJO LOUNGE - Enjoy tropical lounge cui-sine in one of the most beautiful beachfrontsettings in all of Belize - Azul Resort. 226-4012.

ELVI’S KITCHEN - serving the finest foodsince 1977. Located in the heart of San PedroTown on Pescador Drive. Daily Lunch andDinner Specials. Terrific Key Lime Pie. Car-ibbean Night on Thursday with Wil & Dale.Mayan Fiesta every Friday-come try our MayaBuffet while listening to Mayan music. OpenMonday – Saturday. Lunch: 11:00 a.m. – 2:00p.m. Dinner: 5:30 p.m. – 10:00 p.m. Call usfor group reservations. Ph 226-2404/2176“Where something good is always cooking!”

CELI’S RESTAURANT ON THE BEACHat the San Pedro Holiday Hotel, serves Great

T H E S A N P E D R OT H E S A N P E D R OT H E S A N P E D R OT H E S A N P E D R OT H E S A N P E D R O S U NS U NS U NS U NS U N VVVVVI S I T O R ’ S G U I D EI S I T O R ’ S G U I D EI S I T O R ’ S G U I D EI S I T O R ’ S G U I D EI S I T O R ’ S G U I D E

Dining Out...Fajitas, salads and local dishes for LUNCH. DELECTABLE SEAFOOD SPECIALTIESfor dinner. OUTDOOR & INDOOR DINING11:00 a.m.-2:00 p.m. 5:30 p.m. - 9:00 p.m.Beach barbeque every Wednesday night withlive music.

LILY’S TREASURE CHEST RESTAU-RANT - On the beach behind Lily’s Hotel.Join us for a cool breeze and the best seafoodor USDA beef on our veranda by the sea.226-2650.

RAMON’S VILLAGE - Enjoy breakfast,lunch and dinner in a Mayan atmosphere oron the veranda overlooking the Caribbean Sea.Coconut Drive. Phone 226-2071.

LUNA at Journey’s End Resort - Experiencefine dining on the beach north of San Pedro.Visit our tropical bar featuring karaoke, danceand fun music. Phone 226-2173.

RICO’S SURFSIDE RESTAURANT – A

Unique Offerings...

truly unique dining experience on the beach atBanyan Bay. Serving breakfast, lunch and din-ner daily. Phone 226-3739 ext. 135.

PAPI’S DINER – The place for fine food atdiner prices. Taste the Caribbean. Call 226-2047.

MICKEY’S PLACE - Open daily 6:30 a.m. -10 a.m. for breakfast, 11:30 a.m. - 2:00 p.m.for lunch and 6 - 10 p.m. for dinner. Burritoson Wednesdays. Pescador Drive. Call 226-2223.

BLUE WATER GRILL – Island cuisine with atwist! Wood-fired Oven Pizzas, Sushi & more!Open daily. Happy Hour 4 to 6 p.m. 226-3347.

EL DIVINO RESTAURANT at BANANABEACH - Serving breakfast, lunch and dinnerfrom 6 a.m - 10 p.m. Book your party or ban-quet today! Phone 226-2444.

PORTOFINO’S own “LE BISTRO” - One ofthe newest & most talked about restaurants onthe island. Meet our boat at 6:30 p.m. at Fido’sDock for a complimentary ride to one of thebest culinary experiences you will have whilein paradise. For reservations, call 220-5096.

RENDEZVOUS RESTAURANT AND BAR- The most romantic spot in town featuringaward winning chefs. Thai and French cuisineblended to make paradise taste like heaven, orso our customers say. Free Rendezvous Winetasting from 11:30 a.m. to 4:00 p.m. Fermented,blended and bottled here on the property. Openfor lunch and dinner. Call 226 3426 for reser-vations and transport options.

VICTORIA HOUSE - International and Island-Style cuisine by Executive Chef Amy Knox.Open for breakfast, lunch & dinner. Reserva-tions recommended, call 226-2067.

CASA PICASSO TAPAS + MARTINIS - Smallplates, big pastas and fantastic desserts! “Hippestmartini spot”-Frommer’s. Nightly 5:30pm, closedSundays. reservations 226-4507.

THE TACKLE BOX BAR & GRILL - whetherit’s a little break from the beach or a wholenight out the Tackle Box is just the place. Thekitchen serves a wide array of affordable freshcomfort foods ranging from our big Tackle BoxBurgers, special fried chicken, to some of ourmore local fare and seafoods. And what a bet-ter place to enjoy our dishes, than our backporch out over the water.

The San Pedro Sun

Visitor Guide

Contact the San Pedro Sun for more [email protected]

(501) 226-2070www.sanpedrosun.net

EVERY WEEK we print a new editioncovering the “good news” about

San Pedro and Belize!

More! Barrier Reef Drive – Phone 226-3400.

THE GREENHOUSE - Fresh Produce & Seafood.Belizean and imported speciality. Fresh herbs, coldcuts, chilled goods plus an exciting selection of gro-ceries. A/C local on Barrier Reef Dr. 226-2084.

THE SAUSAGE FACTORY - Largest selection ofsmoked meats and sausage on the island. One milesouth of town. 226-2655.

CAYE INTERNATIONAL BANK - Offering De-mand Deposit Accounts, Loans, Savings Accounts,etc. [email protected] or phone 226-2388.

PROVIDENT BANK & TRUST - Offering a fullrange of International Banking Services. phone 223-5698 services@prov identbank.bz

GRANIEL’S DREAMLAND - Locally made furni-ture & accessories from all Belizean exotic hard-woods & Mahogany. On Pescador Drive, oppositeRock’s, Call 226-2632, ext. 18 or 226-2938. OpenMon-Sat 8:30-12:00 noon & 1:00 to 9:00 p.m. & Sun10-12 noon.

BAREFOOT BOOKS - Features a huge selection ofnew and used books. Gorgeous greeting cards andgift items. Located at the southern end of MiddleStreet (Pescador Drive) across the courtyard fromMickey’s. 206-2577.


San Pedro Roman CatholicSchool – Brightening the minds ofSan Pedro’s youth. Contact PrincipalRoxanni Kay – 226-2550,[email protected]

Green Reef – A non-profit organi-zation dedicated to the promotionof sustainable use and conservationof Belize’s marine and coastalresources. [email protected]

Lions Club of San Pedro –Relies on income from its Friday

Donate to these worthy San Pedro organizations!and Saturday Night BBQ to supportthe needy community. Help a greatcause. Contact President IselaGraniel – 226-2064.

Saga Society – A non-profit “hu-mane society” to address the straycat and dog population in San Pedro.Contact 226-3266.

Alcanzando a los inalcanzables –Helping the youth of San Pedroagainst the battle with drug addic-tion. Contact Virgina Wallace at 226-3018.

San Pedro High School – Helpingstudents “Anchor in Success.”Contact Principal Angel Nuñez orChairperson Mrs. Martha Guerreroat 226-2045/2010/2043.

SP AIDS Commission -A non-profit organization that helps edu-cate and inform the society in waysto help AIDS victims and theirfamilies.

San Pedro Public Library - Apublic service that helps promotethe importance of literacy and

For details about greatproperties in Belize,please contact our office:

Barrier Reef Drive Phone: 011-501-226-4545San Pedro Town E-mail [email protected] Caye www.ambergrisrealestate.com

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education for the betterment oflives and the community. 206-2028.

The Governor General’sMusic in Schools Program, SanPedro Chapter - c/o San PedroTown Council, P.O. Box 54, 226-2198,[email protected] organization created to de-velop and promote the love ofmusic and the practice of the artsthroughout Belize.

Pictured above, a Vampire Bat feasting on a chicken. Vampire bat populations are healthy throughout their range. In many Latincountries, however, government-sponsored programs attempt to eradicate vam-pire bats. Over the last several decades, cattle ranches spread throughoutMexico, Central and South America. Vampire bat populations soared and theirrange expanded, as cattle are easy targets. Unfortunately, vampire bats cantransmit rabies and other diseases to cattle. Annually, over 100,000 cattle diefrom the bites of vampire bats, and ranchers lose millions of dollars in rev-enue. During these eradication programs, people kill other harmless bat spe-cies mistaken for vampire bats. Additionally, many species of bats are in troubledue to destruction of their habitat and roosting sites. All bats have an enormous ecological significance. Insect-eating bats con-sume huge quantities of flying insects — a single bat may consume 500 mosqui-toes in an hour. Nectar-feeding bats are important pollinators. Fruit-eatingbats disperse seeds over great distances in tropical forests, ensuring food sup-plies for other forest inhabitants.

The Vampire BatContinued from Page 6


graph. This contributes to the public per-ception of vampire bats as large, terrify-ing animals. But animals that feed onblood, whether they are insects, leechesor bats, tend to be small because blood isa precious commodity and hard to obtainin large amounts. People are often surprised to learn thatvampire bats are not found in centralEurope. It seems common to suppose thatmyths about vampires and stories aboutDracula somehow involve vampire bats.The truth is that vampire bats got theirnames from myths about vampires. Inmany cultures, vampires are people whoreturn from the dead to feed on the bloodof living people. After the bats were dis-covered by European explorers, theywere given the name vampire, denotingblood-feeding. The blood-feeding waswell known to the inhabitants of Southand Central America well before theirdiscovery by Europeans. Even though living off of blood is achallenge, it is the occupation of manyspecies of animals from different evolu-tionary backgrounds. In many ways bloodis an ideal food. Within the bodies of ani-mals with backbones, the vertebrates,blood is the central ingredient of the cir-culatory system. It flows in vessels, dis-pensing food and oxygen through the bodyand collecting wastes for removal. Bloodconsists of water-like plasma, chemicals,red blood cells and white blood cells. Theblood cells represent the nutritious partof blood. Keeping blood in vessels, ar-

teries, veins or capillaries ensures that itflows more efficiently. The systems thatprotect blood illustrate its importance toanimals. A variety of mechanisms suchas clotting and constriction of veins keepan animal from bleeding to death through

a small wound. Blood is constantly manu-factured in the body, so it is a renewableresource and a complete food. In mam-mals and birds, which are thought to bethe usual prey of vampire bats, bloodamounts to 6-10% of the animal’s weight.

The bat leaves its roost just after dusk,setting out to find a meal. The relativelylong and narrow wings—providing a highaspect ration on high wing loading—makeit possible for the Common Vampire Batto fly rapidly and consume relatively littleenergy in doing so. Radio-tracking stud-ies suggest that a foraging Common Vam-pire Bat returns to a general area whereit has found prey before. Having reachedits foraging area, the bat must find andselect a victim. The fine details of itssearch and selection behavior remainunknown. However, the inferiorcoliculus, part of the bat’s brain that pro-cesses sound, is specialized for detect-ing the regular breathing sounds of asleeping animal such as a cow. The batlands on the ground near its intended vic-tim and approaches on foot. Among bats,Common Vampires are the most agileon the ground, hopping about like balletdancers. There is a heat (infrared) sen-sor on the nose-leaf of Common Vam-pire Bats, permitting them to locate anarea where the blood flows close to theskin. If there is fur on the skin, the Com-mon Vampire Bat uses its canine andcheek teeth like a barber’s shears to clipaway the hairs. The bat’s razor-sharpupper incisor teeth lack enamel, makingit easier to keep them razor sharp, andare used to make a quick cut, leaving awound approximately 5 mm deep and 5mm in diameter without cutting arteriesor veins. If you made a wound this sizeon your body, it would produce about onedrop of blood or less than a gram. Thebat then begins to use its tongue in the


We at Southwind Properties specialize in the listing & sale of fine islandproperties - Homes, Condos, Hotels, Commercial, Income-ProducingProperties & Land for homes or large parcels for development. Be sure tomeet with Marianne, Lori or Claudio to discuss your particular needs.Southwind Properties prides itself in being there full-time for full serviceand full disclosure for all your real estate needs. Call 226-2005/2060 orE-mail [email protected] for more information.

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Condos/Homes & Commercial PropertyCoco Beach Resort – 2 bedrms\2 baths condos, 1 bed/1 bath off beach condosand 1 bed/1 bath multi-level casitas are available. Price starting from $155,000.00US. A great opportunity to get into a project at ground level!Belizean Shores – Located 3.5 miles north of San Pedro Town Center – beau-tiful resort – great investment! All units fully furnished. Upper and Lower unitsavailable. Price starting at $175,000.00 USEsmeralda Apartments (F18) Two apartment building, Esmeralda area closeto the Tennis Club, two large units 3 bedrooms/3 baths and 2 bedroom/1bath.Good rental producer. Fenced yard, security bars. $285,000.00Escalante Rental (P23) 3- 1 bedrm/1bath rental units with plenty of room forexpansion $150,000.00 US. Reduced $120,000.00 US

Raw LandEsmeralda Cocal (K18) Great Commercial parcel on the main thoroughfare, 70feet of road side and 60’ deep. $150,000.00 US. Possible terms.Caribbean Coves (G29) located 3 miles up the west side of Ambergris Caye.Watch the beautiful sunset from this beachfront property. 68’ x 200’ – only $79,900.00US – terms available.Club Caribbean - off the beach lots starting at $15,000.00 US.Holiday Lands (M53) Parcel 2615 – measures approximately 78’ x 72’, only tworows off the beach. Asking price $60,000.00 US.Palm Bay Club (M49) Lot #94 – 3rd row lot, 100’ x 90’. $16,000.00 USParadise Coves (W23) Located 3 miles north and only 150’ from the sea, thisproperty has a septic system, 20,000 gallon cistern and a concrete foundationawaiting completion. An excellent investment in this desired area. $120,000.00US.Robles – 3 side by side off the beach lots each 92’ x 190’ for $60,000.00 US each.

Bats are one of the most misunderstood animals in the world. One such misconcep-tion about bats is that they are all rabid. The chances of coming in contact with arabid bat is very rare. In fact, chances are better to die from getting struck bylightning, a plane crash, falling down a flight of stairs, or being killed by yourspouse. Actually, you have a higher chance of winning your state lottery than beingbitten by a bat with rabies. Even though coming in contact with a rabid animal maybe uncommon, it is wise to know what to do if you are in that situation.

BAT FACTS* Draculin, a blood-thinning drugdeveloped from vampire bat saliva,helps prevent strokes and heart at-tacks in humans!* The common vampire bat is theonly bat that can take off vertically!* Common vampire bats avoid at-tacking dogs because canines candetect a bat’s high-frequency soundsas they approach!

The Vampire BatContinued from Page 10

wound as well as its saliva. The action ofthe tongue keeps blood flowing, whilegrooves on the underside of the tonguedraw blood toward the bat’s mouth.Meanwhile, the saliva has at least threeactive ingredients that promote bleeding.One is an anticoagulant that counters theclotting defenses. A second keeps redblood cells from sticking together and athird inhibits the constriction of veins nearthe wound. It may take the bat about 20minutes to take its fill, it is then time totake off and return to its roost. Inside the bat’s stomach the lining rap-idly absorbs the blood plasma. In turn,the circulatory system shunts the plasmato the kidneys. From there it passes tothe bladder and out of the bat. Within twominutes of beginning to feed, a CommonVampire Bat begins to urinate. The urineis very dilute—no wonder, it is the plasmafrom the blood meal. The plasma is heavybut contains no nutritive value, so the batbenefits from leaving it behind. Sheddingthe plasma makes taking off from theground easier. But the bat still has addedalmost 60% of its body weight in blood.To take off from the ground the bat mustgenerate lots of lift. Common VampireBats have very long thumbs. As the batprepares to take off it crouches close tothe ground and then, by contracting itschest muscles, flings itself skyward. Thethumbs provide extra leverage for take-off. Usually within two hours of setting

out, the Common Vampire Bat returnsto its roost and settles down to spend therest of the night digesting its blood meal. Each vampire bat, whatever the spe-cies, needs about two tablespoonful ofblood every day. This represents about60% of the bat’s body weight, or 20 g ofblood. It appears that vampire bats are“one stop shoppers,” feeding on one vic-tim each night. Getting 20 g of blood froma wound that normally produces just onedrop is a specialized business. One stopshopping for vampire bats will only workwith large prey, and the availability oflarge prey and the difficulty of obtaininglarge amounts of blood which probably

explains why vampire bats are no biggerthan 40 g. Common Vampire Bats usually roostin hollows, so they may be found in caves,hollow trees and buildings. They live to-gether in structured societies that providea network of social support. Like otherbats, Common Vampires are long-lived.Banding studies suggest that some sur-vive almost 20 years in the wild, and re-veals that individuals remain in theirroosting groups for at least three yearsand probably for their entire lives. Colo-nies of Common Vampire Bats usuallyinclude one adult male with several fe-males and their young. The bats may not

all roost together at any one time, forthey move between several roosts withinthe home range of the colony. Femalesthat roost together often forage in thesame general area, and several bats mayline up, feeding in succession at a wound.When a Common Vampire Bat returnsto the roost they often meet face-to-faceand groom one another. A bat that failsto feed uses this face-to-face contact tobeg blood from a roost-mate. The suc-cessful bat may then regurgitate someblood to the unsuccessful one. The costof the donor is relatively small, particu-larly since before the month is out it willneed a donation itself. The benefit to thereceiver is high, for it is survival. Vampire bats are among the most fas-cinating of mammals, although we knowrelatively little about the details of theirlives. Whether you consider their ana-tomical or physiological specializationsor their amazing social structure, thevampires are among the most excitingof bats.


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MarigoldFlowering Season: Late spring to fallLight Requirements: SunFlower Color: Gold, orange to red-brown, yellowHeight: eight to 48 inchesSpacing: 10 to 12 inchesComments: Moderate drought toler-ance The Common Marigold is familiarto everyone, with its pale-green leavesand golden orange flowers. It is said tobe in bloom on the calends (The day ofthe new moon and the first day of themonth in the ancient Roman calendar.)of every month, hence its Latin name.

—Cultivation— The Marigold is a native of south Eu-rope, but perfectly robust in Belize, andeasy to grow. Seeds sown in April, inany soil, in sunny, or half-sunny placesgerminate freely. They require noother cultivation but to keep them cleanfrom weeds and to thin out where tooclose, leaving them nine to ten inchesapart, so that their branches may have

room to spread. The plants will beginto flower in June, and continue flow-ering. They will increase from year toyear, if allowed to seed themselves.The seeds ripen in August and Septem-ber, and if permitted to scatter willfurnish a supply of young plants in thespring. Only the common deep orange-flow-ered variety is of medicinal value.

—Parts Used—-The flowers andleaves.*Leaves. – Gather only in fine weather,in the morning, after the dew has beendried by the sun.*Flowers. – The ray florets are usedand need quick drying in the shade, ina good current of warm air, spread outon sheets of paper, loosely, withouttouching each other, or they will be-come discolored.

—Medicinal Action and Uses— Marigold is chiefly used as a localremedy. Its action is stimulant and dia-phoretic. Given internally, it assistslocal action and prevents infection. Theinfusion of one ounce to a pint of boil-ing water is given internally, in dosesof a tablespoonful, and externally as alocal application. It is useful in chroniculcer, varicose veins, etc. Was con-sidered formerly to have much value

The Marigold has a deep radiant color and pungent smell, and has proven useful as a cure for several ailments.



The goddess, known as “Lady of theDead,” was believed to have died atbirth. Today, Day of the Dead is cel-ebrated in Mexico and in certainparts of the United States and Cen-tral America. In rural Mexico,people visit the cemetery where theirloved ones are buried. They decorategravesites with marigold flowers andcandles. They bring toys for dead chil-dren and bottles of tequila to adults.They sit on picnic blankets next togravesites and eat the favorite foodof their loved ones. In the UnitedStates and in Mexico’s larger cities,families build altars in their homes,dedicating them to the dead. They sur-round these altars with flowers, foodand pictures of the deceased. Theylight candles and place them next tothe altar. People believe that the soulsof children returns the first day of No-vember and the adult souls return onthe 2nd of November. One of the com-mon symbols used in the day of thedead is called “calacas” as men-tioned before. Other special subjectsin the Day of the Dead include the“dead bread,” a sweet roll made withflour, butter, sugar, eggs, orangepeel, anise and yeast. The bread isadorned with strips of dough simu-lating bones and at the top a smallround piece of dough that symbolizesteardrops. These breads are placedon the altars or ofrendas, and are alsotaken to the tombs in the graveyard. Día de Los Muertos traditions varyfrom town to town because Mexico

is not culturally monolithic. Thingsare very different from Yucatan toCentral Mexico to the northwest toNorthern Mexico. Day of the Deadis a family event to remember an-cestors, whose spirits visit the earthonce a year. This concept of thecycle or circle of life is a strong tra-dition with many native and indig-enous peoples worldwide. The SanPedro Sun wishes all a trick ortreatin’ Halloween – Boo!

Dia de Los MuertosContinued from Page 6

In the Aztec Solar Calendar, Dia deLos Muertos was celebrated approxi-mately the beginning of August, and wascelebrated for the entire month. Fes-tivities were presided over by the god-dess Mictecacihuatl. The goddess,known as “Lady of the Dead,” was be-lieved to have died at birth.

as a mild laxative and detergent in vis-ceral obstructions and jaundice. It has been asserted that a Marigoldflower, rubbed on the affected part, isan admirable remedy for the pain andswelling caused by the sting of a waspor bee. A lotion made from the flow-ers is most useful for sprains andwounds, and water distilled from themis good for inflamed and sore eyes. An infusion of the freshly-gatheredflowers is employed in fevers, as itgently promotes perspiration. Marigoldflowers are in demand for children’sailments. The leaves when chewed at first

communicate a viscidsweetness, followedby a strong penetratingtaste, of a saline na-ture. The expressedjuice, which containsthe greater part of thispungent matter, hasbeen given in cases ofconstipation. Snuffed

The Marigold Continued from Page 12

up the nose it stimulates sneezing anda discharge of mucous from the head. The leaves, eaten as a salad, havebeen considered useful in the scrofula(form of tuberculosis affecting thelymph nodes) of children and the bitterqualities of the plant have caused it tobe recommended as an extirpator ofwarts. This bright yellow flower is usedculinarily to flavor and add color to sal-ads, soups and other dishes. The petalsare sometimes dried, powdered andused as a coloring agent. A yellow dyehas also been extracted from the flower,by boiling.

Marigolds are alsoused in the crafting ofwreaths for funerals.Most people associateits pungent smell withsad occasions.


We offer 4-seater &6-seater golf carts

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Ingredients*1 1/2 cups flour *1/2 cup sugar *1 tsp salt *1 tbsp anise seed *2 packets ofdry yeast *1/2 cup milk *1/2 cup water *1/2 cup butter *4 eggs *3 – 4 1/2cups flour

Preparation:*Mix all dry ingredients together except the 3 – 4 1/2 cups flour.*In a small pan, heat the milk, the water, and the butter.*Add the liquid mixture to the dry mixture. Beat well.*Mix in the eggs and 1 1/2 cups of flour. Beat well.*Put in the rest of the flour, little by little.*Knead the mixture on a floured board for nine – ten minutes.*Put the dough in a greased bowl and allow it to rise until it has doubled insize (about an hour and a half at sea level).*Punch the dough down and reshape it with some “bone” shapes on top todecorate it.*Let it rise another hour.*Bake at 350 degrees F (175 degrees C) for about 40 minutes.*After baking, sprinkle it with confectioner’s sugar and colored sugar.

Pan de Muertos – Day of the dead bread/All Souls bread This is a version of the bread that is made for the November 1st and 2nd celebrationknown as the Día de los Muertos (Day of the Dead) in Mexico. You can also mouldthe bread into different shapes like angels and animals.

Tourism arrivals continue to increase-Despite slow tourism season Press Release – Belize Tourism Board – October 10th, 2005 – Belize has hadthe privilege of welcoming an increasing number of tourists to its shores via thecruise ship port, land border points and the international airport as the statisticsobtained from the Immigration Department illustrate. Monthly tourism data retrieved from the Immigration Department indicatethat the total tourism arrivals (exclusive of cruise passengers), from all pointsof entry for the period, January to August, 2005 increased by 3.0 %, accountingfor 173,578 overnight stays. The Phillip Goldson International Airport represents 75% of the total arriv-als. The total number of arrivals documented at PGIA (Phillip Goldson Interna-tional Airport) for July and August, 2005 was 27,150 visitors. During this sameperiod last year the total arrivals was 26,703 visitors which represents a 1.6%increase this year. The cruise sector welcomed 28 ships to port, accounting for a total of 81,658passengers during the months of July and August, 2005. This represents a 39.4%decrease, compared to this same period for last year. This would be due to thefact that ships such as the Carnival’s, Miracle and Glory, being two of thelargest ships that dock in Belize, cancelled most of their calls during this periodbecause of Hurricanes Dennis and Emily which made landfall in the U.S. inearly July and Hurricane Katrina in late August. However, Belize has seen a1.2% increase in port calls through the months of January to August, 2005 com-pared to last year. “Although we have seen a small increase in our numbers overall, we lookforward to the peak of the tourism season as it draws near,” comments Direc-tor of Tourism, Tracy Taegar Panton. “The Belize Tourism Board maintains itsefforts to support its tourism stakeholders in the international market and willcontinue to work with the private and public sectors to drive the overall growthof the industry.” According to the Travel Industry Association (TIA), while travel prices areup in the first three months of 2005, this will not discourage Americans fromtaking leisure trips for the remainder of the year. TIA also states that despiterising prices in fuel, Americans will be traveling in record numbers. The NorthAmerican Market accounts for approximately 65% of the total tourism arrivalsin Belize.

Taste Trip Continued from Page 5

Horchata – refreshing rice drink Horchata, is also a favorite drink onthis special day. The drink is best whenserved ice cold, can be made with ei-ther cantaloupe melon seeds or rice.This version, made with rice, is more

common and especially popular duringthe Dia de los Muertos. Its ingredientsconsists of rice, water, sugar, and cin-namon. To make the drink, the rice is placedin a colander and rinsed under runningwater until the water runs clear. Then,the rice is soaked in a bowl with suffi-cient water to cover, for three hours.Drain off the soaking water and placethe rice in a large pot with the two quartsof water. Boil until the rice is cooked.Allow to cool, then push the rice througha strainer with a wooden spoon, alongwith the water left in the cooking pot.Add the sugar, cinnamon and limejuice, stirring to dissolve the sugar.


byDennis Wolfe

Wolfe’s Woofers

SamePicture

DumbUncle

Trivia Tidbits

“Happy Birthday dear Nena! Happy Birthday to you!”

The gathering of family and friends finished singing the birthday song toDulce’s mother and Chuck and I went outside to sit on the porch while wewaited for dinner. Soon we were joined by Dulce and Valerie who came outsideto smoke a cigarette.

“Tía! Tía!”

My young nephew Irving came running up the stairs from where he wasplaying with all of the other nieces and nephews in the yard.

“Tía Dulce,” he said. “What is it called when people are sleeping on top ofeach other?”

Dulce looked at me and said, “Irving, I’m going to let your Tío Dennis an-swer that. He’s knows almost everything.”

“What? Why do I have to answer it?” I said.

“That’s what you get for being a know-it-all,” she said. “Go ahead. You tellhim.”

“Well, Irving,” I said. “That’s called intercourse.”

“Are you sure?” he asked. “That doesn’t sound right.”

“Of course I’m sure,” I said. “That’s the nice term for it.”

“Thanks a lot,” I told Dulce, after Irving ran downstairs to play again.

Chuck and Valerie were having a good laugh about this when the kids allcame running upstairs for the cutting of the birthday cake.

Irving stopped and said, “Tía Dulce, you know Tío Dennis isn’t as smart asyou think he is.”

“Irving, I don’t really think he’s that smart either,” she said, “but what makesyou think so?”

“When I asked him what it’s called when people are sleeping on top of eachother he said it was intercourse. It’s not intercourse. It’s bunk beds.”

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Casa Grande – Palmeros Point Beach Club. New 3 bedroom 3 ½ bathroombeach home fully furnished and self sufficient $675,000.

Caye Villas – Beach villas with pool. 2 Bed 2 bath fully furnished $394,000. 2 bed 3 bath fully furnished $395,000.

Villa Aurora – custom built ocean view home. 3 bedroom, 3 bathroom. Pool- $675,000.

Tres Cocos Garden Home 2 bedrooms with caretaker quarters. Location!$275,000.

Ocean view 3 bed/2 bath concrete home with roof top deck. $210,000.San Pablo canal home w/ 200ft water frontage, 2 boat slips, ramp, fully

fenced, 2 storey duplex 2bed/1bath up 1bed/1bath down. $295,000.San Pablo home – Flamboyant Park area. 2 bed, 1 bath home $165,000.Duplex home close to the Yacht Club $ 125,000. Reduced to only $110,000.Mi Casa. Rental suites with spacious top floor owner’s quarters and loft apt.

$650,000.Casa Flores income producing triplex on double lot. $350,000.The Castle 10 apt complex $525,000.Drastically reduced: $400,000.

UNDEVELOPED PROPERTIESIn town beach lot! Commercial or residential. $490,000.Playa Blanca beach lot 60 x 105 ft w/dock $210,000Mexico Rocks area 2 80 ft x 400ft beach lots $280,000 eachBoca Ciega 4.5 acres 170ft beach front. $350,000.Near Mexico Rocks 178ft beach front 2.4 acres $534,000 - SoldRocky Point 2 x 1250ft 80 acre beach front parcels - $2.75 M-under contractBuena Vista Point ocean view 75ft x 150ft $79,000 each.Buena Vista Point ocean view 75ft x 150ft $89,000 each.Laguna Estates ocean view lots from $20,000.Laguna Estates commercial tracts & islands Inquire!Caribbean Coves 200ft ocean front $ 150,000 – under contractSan Marcos 2 adjoining 50’ X 100’ lots - $35,000 each2 adjoining Alta Mar 100ft x 100ft lots $65,000 each.

All prices are in US dollars and subject to change without notice. Forfurther details on these properties and much more call your

AMBERGRIS CAYE SPECIALISTS

www.SunriseBelize.comTEL 501-226-3737 / FAX 501-226-3379

E-mail: [email protected]

*BEACHFRONT HOMES *CONDOS *VILLAS *LAND*COMMERCIAL PROPERTY *HOTELS *ISLANDS

YOUR ISLAND SPECIALISTS!

SUNRISERealty

*The biggest pumpkin in the world tipped the scales at 1,385lbs. The gi-gantic fruit was weighed in October, 2003 during a pumpkin festival in Canby,Oregon. *The sweetest day in the world is Halloween. One quarter of all the candysold each year is purchased between September 15th and November 10th. Anestimated $1.9 billion in candy sales is spent during the Halloween season:thus it’s the sweetest holiday of the year. *A male witch is known as a warlock; a warlock may also be considereda wizard, a sorcerer, magician, a male witch. Basically it’s a man whoholds the key that unlocks secret and supernatural powers. *Mexico celebrates “Days of the Dead” instead of Halloween; also knownas Los Dias de los Muertos, this traditional holiday honors those who’vealready passed. Despite it’s morbid name, it’s a time of remembering andrejoicing. *The fear of Halloween is known as Samhainophobia, which refers to anabnormal and persistent fear of Halloween. Hard to imagine with the growthof Halloween that this occurs, but some individuals really do experienceSamhainophobia. *In the British Isles, Jack o’lanterns is carved from large turnips. Turnipswere not typically carved all the way through, but rather sections of the rind,to provide a glowing appearance.


At Journey’s End ResortReservations: 226-2173

, Ambergris Caye’s latest trendy restaurant, is now open.Serving Palm Tree Cuisine, a fusion of Central American and

Caribbean delicacies, offers a selection of fresh local seafood,tender meats and exotic vegetables prepared by

our renowned chef.

Menu selections include: Jerk Seared Sea Scallop Crouton,Smoked Oyster Bruschetta, Spinach Pesto Goat Cheese Salad,

Rib-Eye Steak Argentino, Almond Nut Crusted Grouper,White Chocolate Pudding laced with a cardamom anglaise sauce,

Strawberry & Mango Ice Parfait.

boasts an atmosphere of relaxed elegance and style,with inventive cuisine in an enchanting setting.

Serving breakfast, lunch and dinner…

THE SAN PEDRO SUN VISITOR GUIDE · Folklore is any of the beliefs, customs, and traditions that...

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