A Group of Rogue Canadians Are Trying to Relocate a Problem Grizzly Against the Government's Wishes
The grizzly, which the islanders have nicknamed 'Tex,' showed up near Shehtekwahn Bay on May 25, likely swimming over from the Powell River area, according to a qathet Regional District social media post. Since then, Tex, who sports a yellow ear tag, has been roaming around and randomly making appearances. The bear was even spotted in a backyard on Saturday. While the bear showed no aggression, just having a grizzly on the 116-square-mile island is enough to keep folks on high alert.
'When I first heard about Tex, I didn't panic. I took simple precautions — securing garbage, making sure no pet food was left outside, and adjusting my routines,' Texada resident Katrin Glenn-Bittner wrote on Facebook. 'Living with wildlife is nothing new here in Canada, yet to Texada, who has been mostly predator-free, we need to be proactive now, and in the future.'
Rather than wait for wildlife officials to take management action, a few islanders are taking matters into their own hands with a plan full of small-town grit. Glenn-Bittner, along with her partner Kelly Hughes and her brother David Bittner, a biologist and bear researcher from Switzerland, are spearheading a grassroots solution to raise enough funds to get Tex the Bear tranquilized, GPS-collared, and airlifted to a suitable wilderness area. The ambitious plan could cost up to $30,000, according to the organizers, who say the bear has already been relocated twice in the past by officials.
'He hasn't harmed anyone or caused serious trouble,' Glenn-Bittner wrote in her post. 'And he deserves a second chance.'
But the province isn't on board.
'This plan is not sanctioned by the COS (Conservation Officer Service) or the province,' the Ministry of Environment and Parks said in a statement.
Read Next: Mushroom Hunters Shoot and Kill a Grizzly That Charged Them in Montana
According to the Ministry of Environment and Parks, Tex's 'conflict history' means the bear is considered a threat, which puts it on the wrong side of BC's Human Wildlife Conflict Response Guidelines. Those guidelines call for lethal removal for bears that have damaged property, attacked pets or livestock, or show aggressive behavior toward people.
For now, Tex remains at large. Locals are being asked to secure their garbage, keep pets close, and report any sightings of the bear.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Los Angeles Times
4 days ago
- Los Angeles Times
Beef Taquitos from Wes Avila's mom, Judy
This is probably my mom's favorite dish, and it was our favorite dish for her to make when my brother, my sister and I were kids. She passed away 30 years ago, in 1995, so it just just was calling to me. My mom was born in Lincoln Heights, but her dad is from Texas and my grandma was native, Concho Indian, so it's very much not traditional, but kind of traditional in that 1960s kind of cooking. And then that avocado sauce is so good. If you grew up here in the '80s, in the '90s, it's like the avocado sauce that people would serve at Tex-Mex places. It kind of tastes like that, but better. For the taquitos you can use beef stewing meat: shoulder clod, oxtail, beef plate, any braising meat. I use stewing meat that has nice marbling without a ton of cap fat to mimic the old-school canned meat my mom used to use, Hereford canned beef. It makes this recipe even easier if you can find it! I serve this beef rolled in fresh, still-warm corn tortillas from La Princesita in East Los Angeles. If you don't have a local Mexican market with daily warm fresh tortillas, don't trip. You can use standard corn tortillas, which you can warm on a hot plate or comal; a quick hack is nuking them in a microwave in a damp towel for 30 to 45 seconds, about 10 at a time, so they are easily rollable before frying. I use lard to sear and fry, but you could easily use rice bran oil or peanut oil. I used stewing meat lard in this version, because that's how my mom would fry them. She would make a version of guacamole sauce both with and without jalapeño; in this version I use jalapeño. She would also serve them with Mexican rice. Here I serve them a la carte and topped with queso fresco, because why not?
Business Upturn
16-07-2025
- Business Upturn
How to make your own Hot Dog at home for National Hot Dog Day 2025
By Bhavya Rai Published on July 16, 2025, 12:30 EDT Today is National Hot Dog Day, and while many restaurants and convenience stores are offering specials, there's something uniquely satisfying about preparing a hot dog at home. It's quick, affordable, and allows you to tailor it exactly to your taste. Whether you're cooking for yourself or feeding a group, making your own hot dog can be both enjoyable and straightforward. The foundation is, of course, the hot dog itself. You can opt for all-beef, turkey, pork, chicken, or plant-based versions, depending on your dietary preferences. If you're looking for quality, brands like Nathan's, Hebrew National, or Applegate are well-regarded, but even store-brand varieties will do just fine if you prepare them well. Select a Cooking Method There are several reliable ways to cook hot dogs, depending on what equipment you have and the flavour or texture you prefer: Grilling: This is the traditional method. Heat your grill to medium, place the hot dogs directly on the grates, and cook for about 6 to 8 minutes, turning occasionally until they're browned and slightly charred. Pan-frying: Add a small amount of oil or butter to a skillet and cook the hot dogs over medium heat. Rotate them every couple of minutes until the exterior is crisp and golden. This method adds a rich, caramelised flavour. Boiling: Place hot dogs in a pot of boiling water and cook for 4 to 6 minutes. This method is simple, fast, and ideal when you're making several hot dogs at once. Air-frying: Preheat the air fryer to 390°F and cook the hot dogs for 5 to 6 minutes. The result is a slightly crisp texture without any additional oil. Prepare the Buns Warming the bun makes a noticeable difference. You can toast buns on the grill or in a skillet, or heat them briefly in the oven or microwave. For a softer texture, consider steaming them. Add Your Toppings The beauty of a hot dog lies in its versatility. Here are some classic and creative topping combinations to consider: Classic: Mustard, ketchup, and relish. Chicago-style: Yellow mustard, chopped onions, relish, tomato slices, pickled sport peppers, a dill pickle spear, and a dash of celery salt. (No ketchup, traditionally.) Southern-style: Coleslaw, mustard, and chilli. Tex-Mex: Salsa, jalapeños, shredded cheese, and sour cream. Simple: A touch of butter or a single condiment works just as well if that's your style. While hot dogs are a humble food, they hold cultural weight and nostalgic charm. Preparing your own at home can feel less like a shortcut and more like a small, meaningful celebration, especially today. National Hot Dog Day is a reminder that food doesn't need to be elaborate to be enjoyable. With just a few minutes and a few ingredients, you can make something that tastes good, feels satisfying, and brings a bit of joy to the middle of your week. hot dogNational hot dog day
Eater
10-07-2025
- Eater
A Guide to Mango Season: How a Fruit Became the Symbol of Miami Summers
Born and raised in South Florida, I was surrounded by fruits — sweet, sticky, sometimes sour, and juicy varieties I couldn't live without. Key limes grew in abundance on trees in my maternal grandfather's Allapattah garden, as well as tiny bananas he'd use for cooking. At our Tavernier home, a cherry tomato bush grew wild, and our dog would escape to gobble the juicy little balls like Pac-Man. When my dad's aunt had cancer, he sourced soursop (also known as guanabana) — the small, spiky fruit said to have healing properties — from farms in Homestead so she could drink it in a tea. But one of the strongest memories I have of growing up is devouring mangoes in the summer in all of their forms. Two plant pathologists, family friends, lived next door. They traveled the world researching fruiting plants and would deliver mangoes to us by the dozen every year. Today, my parents have a massive mango tree in their yard in South Dade, allowing us to continue the tradition of mango milkshakes, mango smoothies, mango margaritas, mango salsa, and peel-and-eat mangoes — biting straight into the flesh, no napkins or plates, juice dripping down our chins until we get to the seed, moments that feel like a nod to childhood and a fixture of my upbringing. In Miami, we're in the heart of mango season, celebrating these divine fruits. Want to get your hands on the most delish mango dishes in the city, or plant a tree of your own? Mango season spans May to September, with peak ripeness June through August. Read on for a guide to celebrating the season, and where to get the best mango bites and drinks around town. Mango season is a special time in Miami. Courtesy of Fairchild Tropical Botanic Garden A Brief History of Miami's Mango Obsession Mangoes have been growing in South Florida for hundreds of years, first arriving with pirates that surrounded the coast and later spreading throughout the state thanks to pioneers like the botanist and plant explorer Dr. David Fairchild in the late 1800s and the landmark Haden mango in 1910 (bred in Coconut Grove and spearheaded by the Haden family), which cemented Miami as the center of Florida's mango culture. From that original Haden sprang home‑grown varieties such as the silky, spoon‑friendly Glenn of the mid-20th century; the juicy, low‑fiber Kent (planted in 1932 Coconut Grove); and the less sweet, less flavorful, but super sturdy Tommy Atkins, which remains one of the most popular commercial varieties. That deep-rooted mango legacy is still alive and well today, especially every July, when Fairchild Tropical Botanic Garden (named after the very man who helped introduce so many tropical fruits to the region) throws its legendary Mango Festival. This year, the celebration runs July 12 and 13 from 10 a.m. to 5 p.m. both days, and allows festival goers to taste their way through hundreds of mango varieties, local chefs' mango creations, and mango drinks while also appreciating the rich history that's helped shape the region. The culinary lineup includes big names like Cindy Hutson of Zest at the Cliff (and formerly Ortanique), Aaron Brooks of Sunny's, Jose Medin of Pubbelly Sushi, and others. Tickets range from general admission to the full brunch experience, plus tastings that include craft beer, cocktail flights, and mango smoothies. Participants at the annual Mango Festival. Courtesy of Fairchild Tropical Botanic Garden The Fruit is More than Seasonal, it's Part of the Lifestyle Every summer is mango summer in Miami, and it doesn't have to be a full-on gimmicky 'Mango Girl Summer' a la last year's 'Loewe tomato summer' or this year's 'Sardine Girl Summer.' Mangoes evoke something even juicier, less curated, and more instinctual. And mangoes in Miami aren't just a seasonal fruit; they also represent a cultural currency tied to abundance, generosity between neighbors, and a sense of shared identity that feels quite tropical. There's even a whole barter system around the fruit — started by Zak the Baker just a few years ago (many other restaurants and bakeries have caught on since) — where mangoes are swapped for scoops of ice cream, loaves of bread, or an order of chicken wings. A few pounds of fresh mangoes are arguably worth way more than those trades suggest, but maybe that's the beauty of it. Value, like summer, can be a bit subjective. One deal that does feel worth it? Exchange a single mango for a Mango Tango cocktail made with Cristalino tequila and coconut-flavored tequila, mango puree, pineapple juice, and lime juice at Bodega — they're calling it BYOM (bring your own mango), and all locations are in on it. A mango chia seed parfait from Isabelle's Coconut Grove. Isabelle's Coconut Grove More Mango Drinks/Dishes and Where to Taste the Best Ones From farm stands to fine dining, some of the most inventive drinks and dishes in the city showcase Miami's favorite summer fruit. At the Ritz-Carlton Coconut Grove's restaurant, Isabelle's, chia with fresh mango coulis is the perfect brunch or breakfast staple. And the hotel's cocktail lounge, the Commodore, offers a Munroe Mojito, made with mango Havana Club rum, fresh mango, fresh lime juice, elderflower, and soda water. The brunch menu at the Michelin Green-starred Krus Kitchen currently has a zesty day's catch ceviche with coconut leche de tigre, pickled mango, grilled pineapple, and plantain crisp. Nearby at Chug's Diner you'll find a mango pastelito, which, according to Giovanni Fesser (partner at Chug's and Miami's 'pastelito papi'), is available all year thanks to having 'a great harvest from the community last year.' Beat the heat with the perfect after-school or midday snack: the sweet, thick, and creamy mango milkshake found at local farm stands in Homestead like Robert is Here, as well as long-standing juice bars like Pinecrest Wayside Market. At Azucar in Little Havana and Pinecrest, the seasonal mango ice cream and sorbet are top tier, as well. At Sunny's in Little River, Chef Aaron is using a mango mostarda on the duck terrine and will have a mango ice cream available on the dessert menu throughout summer. An unexpected and delicious, filling bite is the brie and truffle naan with Kashmiri mango chutney at Ghee (Dadeland and Wynwood). And the mango bread at Domaselo — made with a drop of honey and local Miami mango chunks and puree folded into the bakery's signature recipe — is the sourdough of dreams. For something light and refreshing, the mango salads at Rusty Pelican (with greens, cucumbers, Florida mangos, carrots, citrus ginger dressing, and crispy quinoa) and Stiltsville (local mango, butter lettuce, sesame seed vinaigrette, radish, candied pecans, heirloom tomatoes, and pickled onions) will cure all the cravings. Booze it up with the Mango Petacon (mezcal, mango, lime juice, mint) at Bakan in Wynwood or the Exit Strategy (gin, Salers, citrus, and mango curry) at Over Under. If brain freeze is on the table, try the frozen mango margarita made with fresh fruit purées at Le Chick. Mango can also be added to any of the frozen cocktails, including the lime margarita, at Monty's Raw Bar in the Grove. Eater Miami All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
