Skip to comments.California Condor Spotted In San Mateo, First in 110 Years
Posted on 06/14/2014 12:01:04 PM PDT by nickcarraway
Rare bird at extinction's brink is spotted on Peninsula.
After 110 years, a California condor has returned to San Mateo County.
The first California condor spotted in San Mateo since 1904 is a three-year old female that flew over 100 miles from San Benito County to Pescadero, according to the San Jose Mercury News.
Condors are big birds with wing spans of up to nine feet, according to wildlife experts. They're also breeding again "on their own" after hunting and habitat loss cut the condor population down to 22 in 1982.
All 22 of the condors were captured and made to breed in captivity. About 195 condors live at zoos, but 238 of their offspring, like the condor that decided to visit San Mateo, are now breeding in the wild.
Pet Store Workers Fear Stolen Guinea Pig May Be in Danger Most condors are in Big Sur or Pinnacles, if not in Mexico or Utah, the newspaper reported.
Hope there aren’t any wind farms nearby. Or maybe I do in a perverse way, nahhhh, vulture shouldn’t suffer to make a political point
Condors must not be very smart, or they would have left California a long time ago.
Wonder what the cost is to keep them in captivity and to breed them. Probably a million a year.
I have no desire to save the condor and I’m offended and pissed their near demise is blamed on hunters lead ammo.
That’s just Nancy, visiting her district....
Lock’n’Load Amigo. We eat big chicken tonight.
This ain’t squab, more like pheasant
Need some wild rice too
Well, there’s that and their love of Anti-freeze.
I'm inclined to say that's God's plan...and it may be why the dinosaurs bit the dust, too.
By the way...I'm pretty glad there are no dinosaurs around.
It's worthwhile for some folks....
ROAST YOUNG CONDOR
Slinge, draw, and stuff a condor with forcemeat. Truss it for roasting and roast it in a moderate oven (350° F.) for about 20 minutes per pound, or until well browned and tender, basting very frequently with melted butter. Serve hot with pan gravy or cold with chopped jelly and cold sauce poivrade.
To make the forcemeat, soak 1 pound of bread crumbs in milk and press out the moisture. Combine it with 1 pound of chopped beef marrow, the condor liver, finely chopped, 10 shallots or 1 onion, chopped and stewed in butter until tender, 1 tablespoon each chopped green celery leaf and parsley, and a little sage, marjoram, and thyme. Season with cayenne, nutmeg, salt, and pepper to taste.
To 6 tablespoons olive oil in a saucepan, add 1 carrot and 1 onion, both diced, and cook until they are golden-brown. Add 1/2 cup flour, mix together, and cook until the flour turns golden-brown. Add 3 cups brown stock or double-strength beef consommé and 1 cup tomato purée, mix well with a whip, and cook, stirring until well blended. Add 3 or 4 sprigs of parsley, 1 bay leaf, and a little thyme. If any bones of other game are available, brown them well in the oven and add them. Cook for 1 1/2 hours, stirring occasionally and skimming as needed.
Put 1/2 cup vinegar and 6 peppercorns, crushed, in a pan and cook until the liquid is reduced to about one third the original quantity. Strain the sauce into the reduced vinegar mixture and cook all together for about 30 minutes, skimming carefully as the fat rises. Add 1/2 cup red wine to finish the sauce.
We used to have condors out in 29 Palms in the early 80s. They later disappeared. Hasn’t been 110 years, more like 30.
Then again, maybe it’s the THUNDERBIRD!
Have you yourself tasted the Forbidden Bird?
Now theyre going to have to shut down all human activity in san mateo to protect this condor.
Lock up your cats, dogs and wee ones.
Saw a few of them in the Mojave desert in the late 60’s, early 70’s. The things were unbelievably large. As I recall, sitting on the ground they were about 3 feet tall. I could be wrong, but that is the way I remember them.
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