Some excerpts from articles put up on the Ibiza NOW website today:
Storytelling in Ibiza: Part III – Barruguets, Familiars and Follets
In a series of field interviews conducted in the 1990s by anthropologist Kirk Huffman, Ibicenco peasants testified repeatedly that, in their youth, they had sometimes caught glimpses of barruguets and familiars. They lamented that the younger generations couldn’t see them, explaining that, ‘Children today have been taught by their parents and teachers that barruguets don’t exist, so they have never learned to see them. But, they’re there. We know they’re there.’
As the old adage goes, “believing is seeing”. I propose, therefore, that, in approaching our topic, we employ the willing suspension of disbelief. Our understanding of barruguets – and by extension the Ibicenco psyche which spawned them – will benefit from it. The realm of the Ibicenco supernatural was populated by three distinct categories of beings, all of whom were basically imps, feisty and puckish, but ultimately harmless. The more benign varieties of sprites such as dainty fairies and enticing nymphs did not dwell on the island. Our main task, then, is to discover what each of Ibiza’s three spirits was like and, conjointly, to determine what distinguished one type from the others.
Honey – Food of the gods
It takes some time to get into the one-piece suit with hat, protective netting, rubber boots and gloves. Once in, every last little hole or gap is covered with tape. We look a bit like astronauts ready to board a rocket to the moon. Antonio Jr., who is lending a helping hand today, filled the smoker with the dried leftovers from olive-oil pressings and set it a’smoulder. After about five minutes it is smoking enough for us to get closer to the hives…
The buzzing is intense and concentrated close up and almost otherworldly. Although I’ve been told that even really angry bees can seldom sting through the protective suit my first reflex on my first encounter with several colonies up close and personal is to flat-foot it out of there as quickly as possible.
Countless numbers of the insects are dive-bombing the netting around my face. While the smoke does ‘calm’ the bees somewhat, it is not how you might imagine it. You might think that the bees inhale the smoke and then somehow fall unconscious. However, this is not the case. As soon as the beekeeper approaches the hive and envelops them in smoke they become terribly active, even with increasing amounts of smoke!
Growing Your Own
Obviously there are more permanent solutions. Firstly, it is important to study the microclimate of all areas of your garden. Know where a cold wind is going to require that you grow, or build, wind baffl es. If we are going to get hail, keep plants with big, soft leaves under a roof. Notice where the sun beats down without relief, and provide some shade, and make sure that pots are adequately watered: bury an old bottomless bottle, nozzle down, nearby – and keep it topped up. Even better, grow plants that survive in spite of these hazards. So far few of the native plants seem to be affected.
The other crisis: save money, or make money?
There is no doubt that growing your own vegetables solves a whole tangle of problems. You don’t have to worry about genetically modified food: buy seeds from a seed house that offers a guarantee. When you harvest, you eat: so you know that what you are eating has its full nutritional value, It hasn’t been preserved for months while it sailed across the Atlantic. You don’t have to worry about the plastic lining of packaging leaching into your food. You have enough off-cuts to put in the compost. The boffins have found that a plot of about 50 m2 can feed a family of four all year. Mind you, this demands careful planning and scheduling, but it will probably mean that you don’t have to go to a gym – gardening is good exercise!
Ibiza Nightlife News for March 2009
BAR DE HECTOR is open from Thursday to Monday from 10pm to 3am. Long drinks cost around 7 euros and beer 4 euros. Just around the corner at Calle des Passadis 14 is another new bar. AK PEPUA is the name of the place and, also of the owner. It’s an interesting melange of club and living room atmosphere. They are turning Japanese for the week of February 1st-7th when they’ll be offering delicious Japanese specialities, both food and drink, Japanese house music and a few small products from the land of the rising sun. Open daily from 9pm to 4am.
The other side of the harbour is a chic place to be, especially at the bar of PACHA’s EL HOTEL. This is a staple of party scene calendars for a few drinks before heading on to PACHA. The cocktail menu is lovely and worth a tour. The professional mixologists are defi nitely worth their weight in gold. EL BAR is open every Friday and Saturday from 10pm to 2am.
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