Isandlwana Lodge

The terrace at Isandlwana Lodge

There were books, audio recordings and souvenirs at the gift shop

Dalton Lindizwe Ngobese, our Zulu guide

Our visit to the eastern area of Africa’s southernmost country was scheduled initially around game viewing and later expanded to include battlefield and spa properties. We immediately liked the KwaZulu Natal area’s friendly people and the hilly and at times mountainous landscape as well as the understated game viewing. As we completed the safari portion of the trip we wondered what to expect at our next stop, Isandlwana Lodge.

We arrived at the 15-room luxury lodge built on the side of a hill in the heart of KwaZulu Natal early in the afternoon of a chilly spring day in the company of Manager Andre Broerse, an affable young man. As we drove up the Isandlwana hill, the property, touted as a must stop for history buffs, especially those with an interest in the Anglo Zulu War and its battlefields, which was hardly noticeable from a distance, mushroomed into a handsome structure.

Anglo Zulu War A Personal Interpretation and The Stories of the Anglo Zulu War by Robert Gerrard

Soon we met the hotel staff including Dalton Lindizwe Ngobese, our Zulu guide, and Robert Gerard, the in-house historian and Anglo Zulu War expert and author of several books on South African wars, including the 125-page Anglo Zulu War A Personal Interpretation and The Stories of the Anglo Zulu War sold at the lodge shop. The morning after our arrival we and four other guests joined him for the first of two battle discussions in a daylong program.

In a way, our stay at the lodge reflected our arrival, developing from a distant view to a close up perspective. Thanks to Dalton and Robert our knowledge of the Zulus and the Anglo Zulu battles of the area, as related by the Anglo side, slowly grew, blossoming into genuine appreciation for the experience and the detailed descriptions that brought history to life for us during our two-night visit. Click here to read more about our stay at Isandlwana Lodge

Abraham Ramonwana, our guide at Tuli Safari Lodge

A leopard during one of several sightings

After a five hour drive from Johannesburg we arrived at Pont Drift, the border post where Abraham Ramonwana, our ranger, was waiting; he welcomed us to Botswana with a kind smile. Our native guide had enough knowledge and love for the Tuli Block, to make us feel safe and comfortable from the beginning. From the South African border we drove through the dry Limpopo River to the Northern Tuli Game Reserve, an extensive 78,000 hectare area, owned by the people of Botswana as well as private landowners and local communities. We were there to experience the Tuli Adventure Trail, a five night program offered by the Tuli Safari Lodge.

Our first stop was Nokalodi Tented Camp, located in a lovely spot just a few meters away from the Limpopo River, next to a beautiful sandstone cliff. An ancient nyala berry tree provided the perfect setting for a boma, the place where we gathered for meals and fireside time. As we arrived at the camp, we noticed staff singing to welcome us in their native songs.

Some safari vehicles had canvas in the rear and top

A klipspringer eyes us from atop a cliff

Two elephants visited the nyala berry tree in our boma

The excitement began right away. When we were just settling in our tents, Abraham called us to hop in the Land Rover for our first encounter with one of the Big Five (leopard, lion, rhino, elephant, and buffalo), a young leopard eating a freshly hunted impala under a tree. This impressive scene was the perfect welcome for a safari beginner like me. It allowed me to rapidly discover the magic of the bush. After a night game drive, in which we saw hyenas, owls and several antelopes, we went back to Nokalodi for dinner and to rest in the comfortable Meru-style tents.

Days two and three were full of intense and gratifying experiences. We went on bush walks and discovered how special the flora is, thanks to the explanations of our ranger. We climbed the sandstone hills and were rewarded with extraordinary views of the reserve; and felt the breeze full of unique scents that reminded me I was in Africa. One afternoon while we were in the boma, we had an unexpected visit to the camp; two curious and hungry elephants came to the nyala berry tree that provided shade to our boma to feed. They seemed to be so relaxed that Abraham let them stay near us for a while, providing a perfect moment to take photos and safely enjoy the elephants up close.

An ostrich

The confluence of the rivers was an ideal spot for brunch

Another special experience we had was an excursion to the confluence of the Shashe and Limpopo rivers, a scenic corner were Botswana, South Africa and Zimbabwe meet. On our way there we saw colorful birds like the lilac breasted roller, antelope like wildebeest, springbok, impala and kudu, and others like baboons, vervet monkeys and crocodiles. The confluence of the rivers was an ideal spot for a generous brunch which we thoroughly enjoyed while watching the gorgeous landscape.

A shower at Tuli Safari Lodge

There was also a bathtub in the suite

As the bush is always active, the night drives were intense moments when we looked for nocturnal animals like cats (leopards, lions, and servals), jackals and hyenas during the game drives. These adventures became more thrilling with the sounds of the bush, the clear skies and shinning stars.

An afternoon bush walk during which we could see details that we missed from the Land Rover like skulls, footprints and birds, led us to a hide, a place from which to see wild animals while remaining unseen, where we would spend the night. A vibrant sunset was the backdrop for a perfectly served dinner before we jumped into bed with a spotlight in hand so we could look for animals from the top floor of the wooden structure. The next day we arrived at the place we had most anticipated visiting on our trip, the lodge. It was like an oasis in the middle of the desert, with beautiful gardens, vervet monkeys in the trees, and steenboks and warthogs eating grass. The suites were spacious, clean and luxurious, and my bed was perfect for a well deserved rest after all those adventures. There was also a swimming pool, cozy bar, dining room and lounge to sit and chill.

In the following game drives we saw leopards twice more, as well as hyenas, giraffes, elephants, and many African antelopes and birds. For me the Tuli Adventure Trail was a breathtaking experience from beginning to end. With a perfect location, wonderful flora and fauna and the most charming staff taking care of us, I felt at home in the middle of the bush. Click here to read more about our visit to the Tuli Safari Lodge.

Champagne and Lavender Jelly at The Greenhouse

Grain Fed Beef Filet

Our favorite dish: Malay Spiced Prawns and Pork Belly

Game Terrine

Carpaccio of Scallops, Tuna and Abalone

Amouse bouche

When we confirmed our stay at Madiba Villa at the Cellars-Hohenort Hotel in Constantia we were pleased. In part because we were looking forward to staying in the two-bedroom villa on the outskirts of Cape Town; and in part because we were looking forward to revisiting The Greenhouse, one of our favorite restaurants in that South Africa city.

Although we missed Chef Rume Booyens’ touch (she had been the chef when we first visited the restaurant) our Tasting Menu dinner at The Greenhouse was a treat. We are confident the restaurant will remain outstanding since the restaurants at the Relais & Chateaux hotel and its two sister properties remain under the watchful eye of Peter Tempelhoff, executive chef for The Collection by Liz McGrath.

Sweets at The Cape Malay Restaurant

The staff surprised us with a Happy Birthday petit four plate at The Cape Malay

The eastern decor at The Cape Malay

Dessert at The Cape Malay

At The Cape Malay Restaurant, Cynthia was our server and Jasmin cooked

Mains at The Cape Malay

At The Greenhouse we had the Tasting Menu: Carpaccio of Scallops, Tuna and Abalone with a 2005 Klein Constatia Estate Brut MCC; Game Terrine with a 2000 Nederburg Auction Reserve Special Late Harvest; Malay Spiced Praw and Pork Belly (a favorite) with 2005 Klein Constatia Riesling; Grain Fed Beef Filet with 2007 Herald Pinor Noir; Champagne and Lavender Jelly; and Vanilla and Poached Pear with 2006 Vin de Hohenort.

We took advantage of our stay at the Cellars-Hohenort Hotel (93 Brommerslvlei, Constantia 7800, www.cellars-hohenort.com,+27 21 794 2137) to sample The Cape Malay Restaurant and were rewarded with an excellent spicy meal. While the style of cuisine and decor were totally different from The Greenhouse, the staff were warm and welcoming the night we dined there.

Lush gardens surround the pool

Room Two is a spacious rondavel

The living area is an expansive curved open space

Idwala Guest House was just the place to reconcile me with the thought of an overnight flight, at least when the vagaries of Southern Africa air travel scheduling dictate a next night layover in Johannesburg. Built over one century ago as a farmhouse in what was then the countryside to the north of the city, the property had over time been choked by encroaching suburbia.

A few years ago its dilapidated cluster of classic South African stone and thatch rondavels caught the interest of its current owners, the Friese family. Various members of the family contributed their individual expertise ranging from architecture and interior design to computer technology and hotel management to create an enclave of bucolic luxury in the heart of the city.

The sink is set in a vanity of polished poured concrete

I loved this intimate inn with its friendly staff and personalized service, excellent in-house restaurant, state-of-the art technology throughout, superbly appointed rooms and convenient central location (a mere 30-minute drive from the airport). Small wonder that although it had been open only three years at the time of my visit Idwala Guest House had already earned the coveted Five Star rating from the Tourism Grading Council of South Africa. Click here to read the complete article about my recent stay at Idwala Guest House.

Our host at the Haute Cabriere wine tasting in Franschoek, South Africa

A saber is used in the sabrage at Haute Cabriere

One of the many things I enjoy when we visit South Africa is the local bubbly or as it is known by its proper designation Méthode Cap Classique (MCC) wine, MCC or Cap Classique for short. Although the manufacturing process is similar to French bubbly because these sparkling wines are made in South Africa and not in the Champagne region of France they technically should not be called Champagne.

Following the old saying that “When in Rome… ” when in South Africa I prefer to sample the local wines and premium cap classique wines, which are slowly gaining local and international recognition, whenever possible. I find some of the better MCC wines are an excellent accompaniment to a meal or pleasant as an aperitif.

According to the Cap Classique Producers Association (CCPA), established in 1992 by a group of like-minded producers, South Africa’s major MCC producers are striving to develop high quality standards for the wines made using the classic bottle-fermentation method. Although the name Cap Classique was adopted to remind consumers that the classic art of winemaking was introduced to the region by French Huguenot immigrants, the first bottle-fermented sparkling wine produced in the Cape was called Kaapse Vonkel (Cape Sparkle).

Late last year we took advantage of a trip to South Africa to spend a couple of days in the gourmet village of Franschoek in the wine region where we visited two MCC tasting rooms. Although the tasting room experiences were completely different they were both excellent value for money and a fun way to explore the region. We went to Haute Cabriere, a winery set on a hill in Franschoek, to sample the Pierre Jourdan MCC and to the Graham Beck winery in the outskirts of the village where we indulged in the winery’s MCC tasting.

The staff at our hotel, La Residence, organized a visit to Haute Cabriere and dropped us off at the winery where we visited the cellars and sampled several wines and one Pierre Jourdan MCC (that was the only tasting option that included an MCC tasting nor was it possible to sample other MCC wines by the glass). We chose Graham Beck because we had tasted their bubbly on previous occasions and liked it. As there was a cellar tasting very near where we were staying we took advantage of the opportunity to visit the winery.

While we were at Haute Cabriere we had an opportunity to watch a sabrage, the opening of a bottle of Champagne, or in this case Pierre Jourdan cap classique wine, with a sabre for celebratory or ceremonial reasons. In the sabrage an experienced person slides the saber along the body of the bottle toward the neck. The force of the blade against the lip of the bottle breaks the glass, separating the collar and cork from the neck of the bottle cleanly. Although it was a very busy tasting area staff members were friendly, enthusiastic, helpful and knowledgeable. Even though we were only able to sample one sparkling wine, it was a pleasant tasting and cellar experience.

The property which belonged to Pierre Jourdan, a French Huguenot farmer in the late 1600s, is now made up of two farms and owned by Achim von Arnim. In 1982, the vineyards were replanted in the style of Champagne. Now, the méthode champenoise wines produced there focus on the classic chardonnay and pinot noir cultivars.

Our MCC Tasting wines at Graham Beck in Franschoek

The tasting area at Graham Beck in Franschoek

A few minutes drive outside Franschoek we found the Graham Beck Wines property easily. On our way in we glanced at the beautiful and distinctive Dylan Lewis cheetah sculptures that framed the entrance. Inside, we noticed an emphasis on interior design and art. There was no attendant in the austere reception area the Saturday morning we visited giving us the impression they were closed. We discreetly looked in at the room behind the reception where a guest and barman were speaking. The young man behind the bar glanced at us and continued his conversation without interruption.

We imagined someone would arrive to look after visitors and entertained ourselves by reading the booklets on display, and looking around the lobby and into the tasting room. After a few minutes a young woman appeared. When we asked about an MCC tasting she indicated we should sit down at a table in the pretty lounge area and a few minutes later returned with five half full glasses of sparkling wine for each of us.

The lobby area of the Graham Beck winery in Franschoek

Large art in the Graham Beck lobby

We sampled Brut Rose 2007, Brut Rose Non Vintage (NV), Blanc de Blancs 2005, Brut Non Vintage and Demi-Sec. Out favorite two were the Brut Rose 2007 and the Brut Rose NV which we thought very similar. The Brut Rose 2007 was made of 80 percent pinot noir and 20 percent chardonnay in the company’s Robertson cellars. The pinot noir grapes are planted on decomposed granite in the winery’s coastal Firgrove Vineyards near False Bay. The chardonnay originated in the Robertson vineyards which have soils with a high natural limestone content. The Brut Rose NV was a blend of 58 percent chardonnay and 42 percent pinot noir.

After visiting the cellars we found out Graham Beck Brut NV was served by President Nelson Mandela at his inauguration in 1994 and by President Barack Obama to celebrate his election. Graham Beck, privately owned by Graham and Rhona Beck, owns three farms and two cellars. The company has been producing MCC wines since 1991. What the Graham Beck tasting experience lacked in ambiance and warm welcome it made up for with its elaborately designed tasting area and the quality of the MCC wines we sampled.

The dining room

We liked the Fordoun Hotel and Spa, a family owned and managed boutique hotel and spa established in 2005 in South Africa’s KwaZulu Natal area, for its intimate size, friendly staff, gourmet oriented restaurant, and diverse fitness and spa facilities and treatments including African themed options. The family friendly hotel, built within a working 275 hectare dairy farm, was named after a loch in Scotland.

During our overnight stay at Fordoun we had an opportunity to sample the cuisine at Skye, the hotel’s restaurant named for the Isle of Skye in Scotland. Breakfast was a combination of buffet and a la carte offerings. At lunch there were light dishes and hearty fare and we had a fun visit from a handsome peacock and peahen pair with full plumage on display. Our favorite meal was dinner. After we had our aperitifs in a nearby fire lit lounge and we moved to the dining room for a tasty meal. We remember the Wild Dagga smoked kudu with hummus and pita bread and reedbuck with cabbage and mashed potatoes courses most. We especially enjoyed the chance to chat with Richard Bates, general manager of the hotel and spa.

Herbs from the Fordoun herb garden were used in the Fordoun spa and Skye restaurant

Richard Bates

From him we learned of the owners’ environmental, cultural and social responsibility programs. One of these is the donation of 150 hectares of their land to the KwaZuluNatal Crane Foundation to serve as a breeding habitat for wattled crane and oribi Antelope, two highly endangered species, in what is now the Bill Barnes Crane and Oribi Sanctuary. Other noteworthy efforts are the support of the community school through donations and infrastructure improvements; the use of solar power for the hotel and spa facilities; the incorporation of Zulu healing methodologies in the spa menu as well as the development of a greenhouse and herbal garden where staff grow and research 130 indigenous healing plants for suitability as crops for teas, cosmetics, culinary or medicinal uses.

The five star hotel and spa were built within the original 1860s settler homestead and barns and the 1950s dairy, manager’s house, garages and cattle sheds; and designed in a contemporary style to retain some of the history of the estate. Our rooms, 6 and 10, were 96 and 98 square meters in size respectively, each with a distinctive decorative style.

The bathroom in Room 10 at Fordoun Hotel and Spa

Room 10 at Fordoun Hotel and Spa

Room 10, my room, was Africa themed with earth colors and a cow hide bench at the foot of the bed. African artwork and sand colored curtains hung on the walls. The floor was covered with wall to wall carpeting. A high white ceiling and stone walls added a sense of spaciousness of the room. A comfortable king bed framed by identical wood night tables with lamps occupied the center of the room which was also furnished with two striped armchairs, small air conditioning unit, two-seat sofa and corner cabinet with a Tedelez television at the top and a minibar with mini refrigerator and snacks on the lower level. The bathroom had a glass enclosed extra large shower and a separate bathtub. Our rooms were serviced twice daily.

The swimming pool was in the spa building

Fordoun Hotel & Spa (PO Box 17 Nottingham Road 3280, KwaZulu Natal, South Africa, +27 033 266 6217 and + 27 033 266 6630, www.fordoun.com and info@fordoun.com). Click here to read about our visit to the Fordoun Spa.

We liked spending time in the Botsebotse common areas

Botsebotse Bush Retreat was our last stop in South Africa’s Waterberg region, a farming and game viewing area northwest of Johannesburg. Just before arriving at Botsebotse we had been on safari nearby following the usual early morning and late evening routine and enjoying game sightings. By the time we arrived at the bush retreat we had been traveling for nearly a month starting in the wineland area near Cape Town and making our way through the famed Garden Route to a game reserve in the Eastern Cape near Port Elizabeth before flying north to Johannesburg.

A yummy fruit plate

Inside the Money Mask Room

Although there were many activities options near Botsebotse what we were looking forward to, without even knowing it, was an opportunity to decompress. Christine Hall, host and property owner of the luxury guest house, picked up on that right away. She quickly and graciously reorganized the fun filled itinerary she had on offer to include a half a day of indulgence, in-room spa treatments and a romantic candle lit gourmet dinner. Just what the doctor ordered.

The luxury four-guestroom house offered a perfect setting of quiet, privacy, service, and delicious meals all within a short drive or flight from Johannesburg and yet a world away from the urban noise, crime and pollution. It was also an ideal stopping point for visitors driving to Botswana’s Tuli Block. Botsebotse worked closely with the Tuli Safari Lodge (a safari property in the Tuli area we visited later that week), providing accommodations to guests on their way there and back who preferred to stop en route instead of driving nonstop from Johannesburg. We departed refreshed and invigorated, looking forward to returning at the next opportunity. Click here to read about our visit to Botsebotse Bush Retreat.

A quiet corner at Asara near the reception

The Sansibar Cigar and Whiskey Lounge

We arrived at Asara Wine Estate and Hotel, a small luxury and gourmet oriented hotel and wine producing property just outside the college city of Stellenbosch in South Africa’s wine region, in early spring. Although there was a definite chill in the air the days were beautiful. There were just enough puffy clouds in the perfect blue sky to make it interesting and the view of the property from our rooms was lovely. It was hard to imagine that the quiet country setting was only 25 minutes away from the airport and not much further from bustling Cape Town.

A hearty seafood lunch dish at Asara

We like that Asara is friendly to the environment. The company practices eco-sensitive biodynamic wine production to reduce the environmental impact of its operations as well as other efforts to offset the estate’s carbon footprint. Solar panels are part of the wine production process. All wine bottles and glassware on the estate are recycled.

More than 400 indigenous pin oaks trees were planted to aid oxygen production. Plans are in place to remove all alien plants from the estate by 2011. At the same time, organic waste from the restaurants and cellar is used for organic compost and the four dams in the farm are used for irrigation. No harmful chemicals are used for pest control.

Perhaps these efforts are paying off with wildlife. Recently, two new litters of endangered caracal (a fast small to medium cat similar to the serval) were seen around the estate, along with the grysbokkies, duikers and guinea fowl that the farm their home.

As a visitor what first comes to mind when I think of the 37-room Relais and Chateaux property is the view of the vineyards, a pond and mountains in the background from our table at Raphael’s, the hotel’s gourmet restaurant. We enjoyed the comfortable and well appointed accommodations and facilities and food and wine opportunities and would gladly return. Click here to read about our visit to Asara.

It is said in Savannah that when its founder General James Oglethorpe departed for England in 1743 he left instructions not to change anything until he returned. He never did. And although the city expanded in the centuries that followed, it retained the grid pattern of verdant squares linked by broad avenues envisioned by Oglethorpe. Today, under its iconic canopy of ancient live oaks fluttering with Spanish moss, Savannah remains a languid antebellum city of elegant colonial mansions and Southern charm.

But while history resonates at every turn, so does the creative energy of the city’s art scene stimulated by the students, faculty and alumni of the booming Savannah College of Art and Design (SCAD). Their inspiration is very much in evidence at the college’s own store, shopSCAD (300 Bull Street). This unique emporium is bursting with cutting-edge paintings, photographs, pottery, jewelry and wearable items; reasonably priced creations of the students, faculty and alumni of the college.

Creativity spills over into other areas of the city’s life as well. Young chefs put their own original spin on Southern classics and old favorites from around the world that have settled over time in the historic port city of Savannah. I enjoyed several lovely meals during my recent visit, most notably a dinner at Local 11ten (1110 Bull Street). Since he took over the kitchen in early 2008, Chef Jeff Rodgers has worked closely with a handful of trusted small suppliers to source the best locally grown and harvested products he showcases in his refined yet unpretentious menu.

Scallops seared to perfection at Local 11ten

And word has been spreading that something wonderful is happening at Local 11ten. A friend who had recently visited Savannah recommended it, “and make sure to try the scallops,” he said. I did. The four gigantic sea scallops were so fresh and sweet they required only the slightest bit of searing. They were served on a bed of crisp asparagus and barely wilted endive, drizzled with a warm sweet pepper vinaigrette, their tartness the perfect foil for the sweetness of the scallops. But equally palate-thrilling were the amuse-bouche: a generously-sized lobster cake served with a glaze of horseradish and sherry sauce. We unanimously declared it worthy to become one of Chef Rodgers’ signature dishes.

For creativity in retailing, my personal award goes to the Honey House (104 Broughton Street). Opened in 2008 as the flagship store of a local artisanal honey producer, the Savannah Bee Company, this Historic District storefront has already established itself as a required stop for local and visiting gourmets and other discriminating shoppers. The shop was a visual feast, brimming with artfully arranged displays of all things honey. The company’s signature tapered bottles lined the walls, filled in many shades of gold, from deep sourwood to rich tupelo to pale acacia honey and several hues in between.

The stacks of body-care offerings were equally irresistible, from Royal Jelly body butter to bees wax and nail salve and mint julep lip balm. Deeper into the store a floor to ceiling hive playroom invited children to pretend they were bees, while adults browsed the tempting array of bee themed toys and children’s clothing. Bee-keeping jumpsuits, hats and other paraphernalia were also available. Feeling weak from so many choices, I repaired to the bar for a honey cappuccino and honey tasting (the full-bodied Tupelo honey was my favorite), but for me the ultimate indulgence was the honeycomb sampling tray. Who would have thought a sliver of honeycomb on a slice of sharp cheese, or tart green apple, could taste to wonderful?

The Waldburg, a charming Queen Anne home overlooking the park

Meanwhile, there is also much happening on the architectural preservation front, which is gaining momentum around Forsyth Park, Savannah’s Central Park at the southern edge of the Historic District. This is the Victorian District where graceful 19th Century houses overlooked for decades are now being painstakingly brought back to their original loveliness. I had the pleasure to stay in one of them during my visit to Savannah: The Waldburg, a charming Queen Anne house overlooking the park.

It was recently the object of a thoughtful renovation into two elegant vacation apartments, clearly with the comfort and enjoyment of their guests in mind. Conveniently located within walking distance from many of the most sought-after tourist attractions in Savannah, it was an ideal base from where to experience the gracious essence of this most Southern of cities. Click here to read more about my recent visit to Savannah, and my most enjoyable stay at The Waldburg.

One of the biggest challenges facing conservation minded individuals and organizations in Southern and Eastern Africa is native populations and their cultural dislike, even hatred, of predators. While many animals live within protected areas such as national parks and private reserves others compete for natural resources and land with local populations. As the number of animals and the genetic diversity dwindles Africans face some difficult choices for the long term: Share existing resources in spite of their attitudes toward the animals or, eventually, lose what is left of the once abundant predator populations.

Even if cattle are considered their prime source of wealth should tribal leaders as well as local and national governments strive to protect resources including predators which have historically been considered worthless or worse, enemies, for many indigenous peoples? What are the possible benefits and detriments of these policies? What is the best way to go about implementing them and much time will it take to see the results?

In Milking the Rhino, filmmaker David E. Simpson dedicated an 83-minute documentary, released in 2008, to exploring the topic. For this purpose he and his team traveled to Kenya and Namibia where they spoke with and interviewed local tribe members and leaders about conservation issues and how they are dealing with them. Of four locations his team explored initially they selected two for filming Il Ngwesi in Kenya and Marienfluss Conservancy in Namibia. Both groups are cattle centric yet wishing to learn to exploit their natural resources to expand their economies.

“Most
 of 
the 
conservation 
world 
is 
now
 of 
the
 consensus
 that
 for
 wildlife
 to
 survive
 and
 to
 do
 well
 in
 a
 meaningful
 way,
 there
 has
 to
 be
 some
 stake
 in
 its
 survival there has to be some 
stake 
for 
people 
rural
 people, 
who 
live 
amongst
 them,” said Simpson who believes many people in the northern hemisphere still rely on the outdated fortress model of building fences around a reserve as a means of conservation.

There was a lot of pre-production work for the film, especially in Namibia due to extensive paperwork (visa and film permits) requirements and a high percent of remote filming locations. Some of the locations were three day’s drive from the main city and had little to no electricity, requiring the team to be self sufficient and rely on their own camping gear.

“There
 are
 a
 lot
 questions about
 whether
 those
 two
 places
 (portrayed
 in
 the
 film)
 will
 work.
 So,
 it’s
 by
 no
 means
 sure
 that
 this
 is
 a
 formula
 that
 can
 be
 prescribed
 successfully. 
But
 what 
we 
did
 feel 
in
terms 
of 
a 
sense 
of 
hopefulness,
 was 
that
 there 
were 
some 
really,
 really
 commited
 people,
 like
 our
 two
 main
 characters,
 John
 and
 James,
 who
 are
 passionate
 and
 commited
 and
 smart 
and 
are 
going 
to 
try 
and
 make 
things
 work 
for 
these
 communities 
in 
our 
film,” said Simpson.

Click here to buy Milking the Rhino