Just in Time for Halloween: Going Batty for Bats

Going to Bat for … Bats!

Going batty, bat guano crazy, bats in the belfry–these are a few of the less than enduring terms applied to what may be one of nature’s most misunderstood creatures, often depicted by myths, books, and movies as being ruthless, bloodthirsty and generally not fun or cudddly at all. Well, we have to agree there’s nothing cuddly about bats. Weird looking creatures who like to sleep upside down in caves and trees, but as far as we know they’ve never driven anyone crazy or indulged in any vampire blood drinking throwdowns. Instead consider this: Bats are incredibly important to the ecosystem and by pollinating plants and eliminating pests, they save American farmers billions of dollars a year by preventing crop damage and helping eliminate the cost of pesticides.

So why not pay homage to these winged creatures during International Bat Week that runs from October 24th to, appropriately enough, October 31st better known as Halloween making it a perfect time for a bat road trip. Yes, you read that correctly.

Which brings us to Mammoth Cave National Park near Bowling Green, Kentucky

Yes, the name says it all. The cave is absolutely mammoth … the longest and largest cave system in the entire world and one of the oldest tour attractions in North America with some 426 miles have been explored and at least another 600 miles to go. In other words, as huge as it seems, less than half of the cave is what you see. Rangers are on hand for guided tours through what is one of the oldest tour attractions in North America and are experts at pointing out all the wildlife on the property. That, of course, includes bats. A total of 13 types of bats have been confirmed at this national park, with two other species reported but so far that hasn’t been confirmed.

But don’t look for all the bats in the cave. Sure some are including species that live in the cave while waiting to give birth or during their very long winter naps–a hibernation lasting from mid-October to mid-April. Other species choose to hang out (and we do mean hang) in trees, under bridges, and the eves of buildings around the park.

The federal government had declared that three of Mammoth’s bat species are either “threatened” or “endangered.” Both the Indiana bat and grey bat are considered endangered; the northern long-eared bat is threatened.

Scientists at the national park constantly monitor the health of the bat populations, and the parks hosts occasional public “Bat Nights” at which visitors are invited to watch as bats are captured from the cave, assessed and released.

Immerse yourself in all things bats by becoming a Bat Biologist during Mammoth Cave’s annual Bat Night.

Because Lost River has a body of water inside the cave, it’s prone to dampness and flooding … which doesn’t work for bats.

Occasionally a young male bat will enter the cave looking for love … but when he doesn’t find a girlfriend, he heads back out.

Marvel Cave in Branson, Missouri

Then head to Marvel Cave, the deepest cave in Missouri (383 feet below the ground at its deepest point) which today is located near the entrance to Silver Dollar City, one of the nation’s most celebrated theme parks. Interestingly, the park evolved from the cave, which was Branson’s first tourist attraction.

The Osage Indians discovered the cave around 1500 and was regularly explored starting in the late 1800s by miners searching for marble and lead. What they found instead was lots and lots of bat guano. You might be thinking that’s a load of crap but consider this. Bat guano at the time was used for both fertilizer and ammunition and for those willing to mine it, the payoff was $700 a ton or more than $20,000 in today’s dollars) per ton. Yes, back in the day, you could get rich off bat poop!

Missouri is nicknamed “The Cave State,” and that means it’s also home to lots of bats. Of the 46 species found in this country, a third – 16 – call Missouri home. Of the 16, four species live in Marvel Cave, including two types of brown bats, plus tricolor bats and endangered gray bats. But, unfortunately, because of disease, pollution, and pesticides, the bat population inside the cave is about a tenth of what it used to be. These days, there are only approximately 40,000 bats at Marvel Cave.

The best time to see them is during the last two tours of the day. During those evening tours, guests stand a good chance of seeing bats in the cave’s Mammoth Room and Cathedral Room.

Silver Dollar City loves its bats and pays homage to them at its annual Harvest Festival where pumpkins are carved to look like bats.

Bat Facts*: Gaining an Appreciation for Fascinating Flying Mammals

🦇Bats are the only mammals capable of true flight. (Take that, “flying” squirrels! You guys glide, not fly.)

🦇There are more than 1,400 bat species around the world, with 46 species found in the United States.

🦇Since bats are mammals, they give birth to live young. A baby bat is called a “pup,” and most mamas give birth to just one per pregnancy.

🦇Bats clean themselves much like cats do. They spend a lot of time grooming … so they always look good for the humans who get those rare glimpses of them!

🦇You’ve heard the term “blind as a bat.” Compared to other animals, bats do have very poor eyesight. But they more than make up for that by having incredible hearing and amazing brains.

🦇Most bats are nocturnal, so they have special adaptations that help them get around and find food in the dark. They can fly fast and track small prey using “echolocation.” This means they emit high-frequency sounds that bounce off objects. They listen for those echoes and then their brains interpret the sounds so they can figure out what the object is. This is what allows them to avoid crashing into things (and each other) while grabbing insects to munch on mid-air.

🦇If you have mosquito problems in your backyard (if you have a pool back there, for example) but are hesitant to use pesticides, consider taking the natural route and using bats to combat the pests. You can make a “bat house” to try to attract them. A bat can eat its body weight in insects in each night … and that can be up to 600 mosquitos!

🦇Climate change is making life incredibly difficult for bats. Heat waves and droughts cause overheating and starvation; wildfires destroy habitats; storms and heavy rainfall impact caves and flood bat roosts; and freezing temperatures block cave entrances or cause bats to freeze to death.

🦇A big risk for bats today is “white-nose syndrome,” a fungal disease that spread rapidly up and down the East Coast and has now moved across the country. The fungus, which appears as a white, fuzzy growth on the nose, doesn’t kill the bat. But the itching from the fungus causes bats to wake up during their hibernation – when there are no insects to eat – and results in the bat slowly starving to death. Though scientists have tried several ways to help bats build an immunity to the fungus, bat populations have plummeted in recent years.

*Facts provided by the U.S. Department of the Interior; National Park Service; and Marvel Cave guide Vivian Ireland, who referred to “Bats of Missouri” by Justin Boyles, John Timpone and Lynn Robins for Indiana State University Center for North American Bat Research and Conservation.

We don’t have a bat recipe to share but Silver Dollar City Succotash is a sure winner and perfect for fall. Here’s the recipe courtesy of Silver Dollar City’s Culinary & Craft School

  • 1 pound lightly breaded okra
  • 8 ounce frozen whole kernel corn (Fresh corn is certainly an option in this recipe)
  • 8 ounce yellow summer squash
  • 8 ounce diced/chunked chicken (pre-cooked)
  • 4 ounce green peppers
  • 4 ounce of onion
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • Butter flavored Vegetable Oil, as needed

Preparation

  • 1 Saute onions and peppers with butter flavored vegetable oil. Remove from the skillet. Saute chicken in the same skillet with oil. Remove after heating thoroughly. Saute corn and squash in the same skillet with oil. Remove.
  • 2 Fry okra in skillet until golden brown. Add salt, pepper, and garlic powder. When okra is done begin adding all the ingredients back into the skillet until reheated to desired temperature.

Photos courtesy of Silver Dollar City, Mammoth National Park, and Marvel Cave.

Four Great Christmas Destinations for the Holiday Season

My friend Mindy Bianca of Mindy Bianca Public Relations (MBPR) introduced me to hr newest employee, Jolly Jinglebutton (I don’t know where Mindy meets these characters), an elf who seems in the know for all things Christmas. And here, in his words, are some great holiday destinations.

Photo courtesy of Branson Convention & Visitor’s Bureau

Branson, Missouri

            In this Ozark Mountain town, moms and dads put the kids to bed on Halloween night, sneak some candy to get a little sugar rush, and then scurry around to transform Branson from fall to festive in a matter of hours. Poof! By the morning of November 1, Branson looks like the North Pole … minus the snow! Actually, this year they’re upping their game and transforming the historic downtown into a massive “winter wonderland” display – including hundreds of snowflakes suspended from the lampposts – so maybe it WILL look just like my home!

There are more than 1,500 beautifully decorated trees all around town, including a giant Community Tree whose themed décor changes each year. This year that tree is titled “We All SHINE ON!” and it will feature more than 200 super-sparkly LED stars in a variety of sizes, shapes and colors. The Community Tree display, which will stand nearly four stories tall, will be part of Branson’s holiday scene from November 1 through January 7. It’ll be positioned right next to the Branson Ferris Wheel, which itself is beautifully decorated with lights that “dance” to favorite Christmas tunes during multiple shows each night.

Photo courtesy of Branson Convention & Visitor’s Bureau

Though all the attractions around Branson get into the holiday spirit, the highest concentration of lights and décor can be found at Silver Dollar City, a legendary theme park that annually celebrates “An Old Time Christmas.” The park installs more than 6.5 million lights – that’s 680 miles of stringed bulbs! – as well as 1,000 decorated trees, 600 giant wreaths, 3 miles of garland, and 15,000 yards of ribbon. (Fun fact: That’s about 15,000 elves’ worth of ribbon, if we all laid head to toe.)

And perfect for a holiday visit: At the World’s Largest Toy Museum, you’ll find more than 1 million toys that represent pretty much everything that kids have been putting on their Christmas lists for the past 100 years. This museum sure makes me glad that Santa invested in all the new-fangled technology that relieves us elves from some of the most difficult toy-making tasks. (Don’t even talk about sewing on teddy bears’ noses. Ouch!)

Dollywood in Pigeon Forge, Tennessee

            We elves took a recent poll, and our very favorite human – ever – is Dolly Parton. There really isn’t anything she can’t do. She writes and sings songs, she acts (check out her Christmas movie on NBC later this year!), she helps finance COVID vaccines, she promotes literacy, and she owns a theme park in the middle of the Smoky Mountains so that visitors far and wide can learn about and fall in love with her Tennessee Mountain Home.

In fact, Dolly is so amazing that I’m not saying she’s an elf, but I’m not NOT saying she is one, either. Think about it: Some of the best elves I know are named Polly (last name: Peppermintstripe), Molly (Mistletoe), Holly (Hugsomuch), Folly (Funsmith) and Golly (Gumdrop). And then, of course, there’s me … Jolly. Do you think it’s a coincidence that Dolly’s name just SOUNDS elf-y?

Anyway, back to that incredible theme park, Dollywood, which has a tendency – like me – to go a little Christmas-crazy. Starting on the first Saturday of November, the park is completely transformed into a winter wonderland, coming aglow as more than 5 million gleaming lights sparkle across the property. (They have a team of humans here called “Lighting Bugs” who start stringing in the summertime! They started early this year so Dolly could film her Christmas movie last month!) A highlight of the décor is a 50-foot-tall, animated Christmas tree that comes to life via a synchronized light show throughout the evening.

And this is a theme park, so there are plenty of rides to enjoy, too! You get to race through the night sky while millions of lights twinkle below. I can tell you from first-hand experience that it’s a lot like how Santa feels when he takes his sleigh ride on Christmas Eve.

Frostburg, Maryland

            Photographer: Hassan Rasheed

Take a look at this tiny town’s name. You just know people here are going to make a fuss about all wintery stuff, right? Fun fact: Frostburg is not named for Jack Frost – which is okay with me, because I’ve always thought that guy was kind of cold. Instead, it was named for a family that was among the first settlers here on what they call “The Mountain Side of Maryland,” way back when this area was pure wilderness.

But that bristly Jack Frost does show up once a year, on the first Saturday of December (this year that’s December 3), for the town’s “Storybook Holiday” celebration. Old Jack pushes his way right to the front of the parade and tries to make it all about him. So typical.

But you know who it’s really about? The students from Frostburg University, who work with members of the community to raise money for the university’s Children’s Literature Centre. They all come together to celebrate books, reading and literacy. Kids show up to hear Christmas stories, meet authors, write letters to Santa, watch the parade and sip “Cocoa with the Po-Po,” which is hosted by Frostburg’s police department.

But the very, very best part is – wait for it – when the college kids compete in the Elf Olympics. Events include all the things I’ve spent my life perfecting: cookie tossing, package wrapping, tree decorating, toy creating and even song serenading. It’s so much fun to watch! I asked Santa if I can recruit the best participants for our North Pole team, but he said they probably exceed our maximum height limit.

Something else I love about Frostburg is that it gives me plenty of chances to support small, local businesses, including an independent bookstore, a shop that sells vinyl records, an old-fashioned theater that shows classic Christmas movies, and a café that serves an eggnog latte that I wish Spazzy Sparkleshots, my favorite barista back in the North Pole, could learn how to make.

Bellingrath Gardens in Theodore, Alabama (near Mobile)

            I think a lot of people equate Christmas with colder weather and forget that there are plenty of warmer places that really get into the holiday spirit, too. MBPR represents several destinations that prove you don’t have to freeze your jingle bells off to enjoy the holidays. So, I want to tell you about Christmas at Bellingrath Gardens & Home, which is near Mobile, Alabama. The place is named for Walter Bellingrath, who made his fortune owning the region’s Coca-Cola bottling franchise, and O, Christmas tree … do they go all-out when it comes to decorating his 65-acre garden estate!

            During the Magic Christmas in Lights event, which this year runs November 25 through January 4, the gardens are adorned with more than 1,200 handmade set pieces, 3 million glittering lights and 16 custom scenes that can be enjoyed on your own or via a guided group walking tour. And guess what? Everything is designed, welded, painted and lamped on site by three members of the gardens’ staff.

In December, this area boasts an average daytime high of 63 degrees and a nighttime low of 45, so it’s possible to experience the lights in a comfortable climate but also enjoy a little bundling up … and perhaps a sip or bite of something warm along the way.

In addition to the light displays, the garden hosts live choral performances nearly every night. I love to sing-sing-sing, so I go every night to show my support … and tap my toes in my little curlicued shoes.

Also – news flash! – there ARE flowers that bloom at this time of year. Bellingrath is home to one of the South’s most amazing collections of Alabama’s state flower, the camellia. That was Mr. Bellingrath’s very favorite flower … and it happens to be Mrs. Claus’s fave, too! The team here always lets me pick a few camellias and send them home with Santa, who presents them to Mrs. Claus as part of the elves’ Christmas gift to her.

Midwest Made: Honeyed Raspberry and White Chocolate Cream Pie

After more than a decade of living in California, Shauna Sever resettled with her family in her home state of Illinois and rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen, developing what she calls the 5 tenets of Midwest baking: Bake Big, Bake Easy, Bake with Purpose, Bake from the Past, and Bake in the Present. You may have seen Shauna discussing these tenets and sharing some of her favorite Midwest foods recently on CBS This Morning: Saturday.

As she’ll tell you: “From the Dakotas to Ohio, from Minnesota to Missouri, the Midwest is a veritable quilt of twelve states full of history, values, recipes, people, and places that make up the baking culture of the Heartland.” And with MIDWEST MADE, Sever offers bold recipes for treats we’ve come to know as all-American—from Bundt cakes to brownies—most traced to German, Scandinavian, Irish, Polish, French, Arab, and Italian immigrant families that came to call the American Midwest their home. Recipes include             Swedish Flop, Polish Paczki, Danish Kringle, German Lebkuchen, Candy Bar Baklava, Ozark Skillet Cake, Cleveland-Style Cassata Cake, Nebraskan Runzas, Apricot and Orange Blossom Kolacky, Dark-Chocolate Pecan Mandelbrot, Marshmallow Haystacks and so much more…

Here’s one that you’ll be sure to love.

Honeyed Raspberry and White Chocolate Cream Pie
Serves 8 to 10
From the outset, this pie appears to be one of those floaty, feminine food things, because it’s just so dang pretty. However! The fluff factor here—a cloud of white chocolate cream, bolstered by cream cheese—is quickly tempered by the thick raspberry layer beneath it, sharp and nubbly with all those nutty little berry seeds, which I happen to love. The mix of cooked and raw berries help to intensify the raspberry flavor, making you wonder: why there aren’t more raspberry pies out there, anyway?

Midwest Made by Shauna Sever.

CRUST:
2 ounces/57 g high-quality white chocolate, chopped
1 tablespoon heavy whipping cream
1 single batch My Favorite Pie Crust (see recipe at bottom), blind baked and cooled
FILLING:
2/3 cup/132 g granulated sugar
1/4 cup/32 g cornstarch
1/4 teaspoon fine sea salt
1 cup/225 g lukewarm water
3 tablespoons/63 g honey
1 teaspoon freshly squeezed lemon juice
4 cups/500 g fresh raspberries, divided
1 tablespoon unsalted butter
TOPPING:
1 cup/240 g heavy whipping cream, very cold
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
4 ounces/113 g full-fat cream cheese
4 ounces/113 g high-quality white chocolate, melted and cooled

Prepare the crust: Combine the white chocolate and cream in a small, microwave-safe bowl. Microwave with 20-second bursts on medium, stirring until smooth. Spread evenly over the bottom of the cooled crust. Allow to set at room temperature.

In a 3- to 4-quart/2.8 to 3.75 L saucepan, whisk together the sugar, cornstarch, and salt until lumpfree.
Whisk in the lukewarm water, honey, and lemon juice. Add 2 cups/250 g of the raspberries. Cover and set the pan over high heat. Bring to a boil, stirring occasionally. Once the berries begin to break down and the mixture is slowly bubbling all over the surface like lava, cook for 2 timed minutes, stirring often. Stir in the butter. Remove the pan from the heat and let cool completely, about 1 hour.

Prepare the topping: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream with the vanilla and almond extract until stiff peaks form. Transfer the whipped cream to a clean bowl. Swap out the whisk attachment for the paddle. Add the cream cheese and melted white chocolate to the mixer bowl (no need to clean it). Beat on medium speed until smooth and creamy. Gently stir about a third of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream.

Assemble the pie: Scatter 1 cup of the remaining berries over the bottom of the crust. Spoon the raspberry filling over them, then add the remaining berries on top. Pipe or dollop the white chocolate cream topping over the pie, leaving a 1-inch/2.5 cm border of the ruby red filling all around the edges. Refrigerate for at least 3 hours to set. Let soften at room temperature for about 20 minutes before serving.

My Favorite Pie Crust
Pie crust purists will likely object, but I’m a big believer in using a food processor for pie crust making. If you don’t overdo it, it just doesn’t get any easier or faster.

We’ve all heard a thousand times that keeping the fat as cold as possible is the key to great pie crusts, and that’s certainly a great tip. But I add a few pinches and splashes that I consider insurance, for when the kitchen is hot or I’m distracted by any number of children or things.
Vinegar is great for tenderness: I like red wine vinegar, but cider vinegar is good, too. A little pinch of baking powder makes a flakier crust a little more foolproof in case you happen to overwork the dough (happens to the best of us). For a crust with a savory filling, I include the smaller amounts of sugar as listed here for flavor and browning. For sweet pies, use 1 or 2 tablespoons, as you like.

SINGLE
MAKES: 1 (9- or 10-inch/23 or 25 cm) round bottom pie or tart crust
11/3 cups/170 g unbleached all-purpose flour, spooned and leveled
1 teaspoon to 1 tablespoon granulated sugar (see headnote)
1/2 teaspoon fine sea salt
1/8 teaspoon baking powder
1/2 cup/113 g very cold unsalted butter, cubed
1/4 cup/57 g ice water
11/2 teaspoons red wine vinegar
SPECIAL NOTES > Pat the finished dough into a round disk before wrapping and chilling to make rolling it into a circle later much easier.

DOUBLE

MAKES: 1 (9- or 10-inch/23 or 25 cm) round double-crusted or lattice-topped pie
22/3 cups/340 g unbleached all-purpose flour, spooned and leveled
2 teaspoons to 2 tablespoons granulated sugar (see headnote)
1 teaspoon fine sea salt
1/4 teaspoon baking powder
1 cup/225 g very cold unsalted butter, cubed
1/2 cup/113 g ice water
1 tablespoon red wine vinegar
SPECIAL NOTES > Divide the dough in half before shaping and wrapping. For a lattice top, make one disk slightly larger for the bottom crust.

SLAB
MAKES: 1 (10 x 15-inch/30 x 43 cm) slab pie
51/3 cups/680 g unbleached all-purpose flour, spooned and leveled
4 teaspoons to 4 tablespoons granulated sugar (see headnote)
2 teaspoons fine sea salt
1/2 teaspoon baking powder
2 cups/453 g very cold unsalted butter, cubed
1 cup/225 g ice water
2 tablespoons red wine vinegar

SPECIAL NOTES: Make the dough in 2 batches (2 recipes of the doubled recipe, left), for the top and bottom crusts. Shape and wrap each batch separately.

METHOD: In the bowl of a food processor, combine the flour, sugar, salt, and baking powder. Pulse a few times to blend. Sprinkle half of the butter pieces over the dry ingredients. Process until the mixture resembles cornmeal, about 15 seconds. Add the remaining cold butter and pulse about 10 times, until this batch of butter cubes is broken down by about half.

In a measuring cup, combine the water and vinegar. Add about three quarters of the liquid to the bowl. Pulse about 10 times, or until the dough begins to form a few small clumps. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together and your palm isn’t dusty with floury bits, it’s done. If not, add an additional 1/2 tablespoon of vinegared water and pulse 2 or 3 more times. Repeat this process as needed just until the dough holds together. Turn out the mixture onto a work surface. With a few quick kneads, gather the dough into a mass.

For a single crust, pat the dough into a disk, wrapping tightly in plastic wrap. For double crust, divide the dough in half and shape into disks. For 2 slab crusts, shape each half of the dough into a 5 x 8-inch/12.5 x 20 cm rectangle. Refrigerate for at least 2 hours before rolling.
TIP > The dough will keep tightly wrapped in the fridge for up to a week, and in the freezer for up to 6 months.

Reprinted with permission from MIDWEST MADE © 2019 by Shauna Sever, Running Press.