Ecotourism Archive

Ecuador Begins: Seed Exchange, Crafts, Fair Trade and Community-based Tourism

Ecuador Begins: Seed Exchange, Crafts, Fair Trade and Community-based Tourism

Guest post by Leticia Rigatti and Ryan Luckey
ComunTierra.org

Welcome to Ecuador!

After a long drive through the sugarcane fields of the Cauca Valley, Colombia, and then passing through beautiful mountainous desert landscapes, we passed through the Colombia-Ecuador border with ease… what a pleasant surprise! Before we knew it we were driving an impressively well-maintained highway into Ecuador, just as night fell around us. The next day we drove down to Otavalo, hailed as the crafts center of Ecuador, famous for its animal and artesania markets, where by chance we found a nice campsite designed for campers and RV’s!

This is Kichwa (or Quechua) territory, a diverse people spanning the entire range of the Andes from Colombia down to Argentina. The Kichwa are descendants of the Incas, and many of their modern settlements are in areas that they have inhabited for thousands of years. While modernity has certainly arrived in the area, it’s still Indigenous land, and we have felt like we are experiencing something ancient.

During our first walk through Otavalo, we found out about a grassroots organic market, la Feria Imbabio, on Saturday mornings, organized by small-scale gardeners from the surrounding villages. Sounds like the place we have to be!

Here we are at the Feria… Leticia is sharing seeds with both market sellers and visitors. In the back on the right is Ryan’s father Paul, who is visiting from California :)

More seeds!

The Feria is completely grassroots and organized by the sellers themselves, who make decisions together about how to organize the market. While we were really delighted to find it, we were surprised to observe that besides us, not a single tourist came to the Feria, which felt like a missed opportunity both for the Feria sellers and the oblivious tourists just blocks away.

The Artesanía (Crafts) Market

Most tourists come to Otavalo for its famous artesanía market, where Ecuador’s colorful crafts are intermixed with some imported crafts from Peru, Bolivia, and even Colombia. However, the majority of items for sale are locally produced, and quite an impressive range of patterns and textures can be admired on a leisurely walk through the town.

Hammocks and ponchos above…

These are gourds that have not been painted, but actually have been burned to produce the different tones, and then the figures carved by hand with a knife.

Paintings of Otavalo and the surrounding mountains and villages

Good Examples: Community-based Tourism

After a couple days enjoying Otavalo’s markets and the indigenous faces walking through the streets, we headed out to a region West of Otavalo called Intag, home to beautiful mountains and several grassroots community tourism projects.

Community-based tourism refers to tourism projects where visitors are invited into a local community, and the local people share activities and services like food and lodging in a way that they deem harmonious with their own culture and traditions. The community members decide how and in what way tourists can interact with their communities. These projects, generally in rural areas, often involve educational projects that use local materials and resources to create an economic base for the local community, while teaching a practical skill to the visitors.

We visited two such projects in the Intag region, each run by women, and based on the artesanal transformation of local and sustainably grown materials into marketable goods.

The first project we visited is located in the small community of El Rosal, where a women-run cooperative produces natural products based on Aloe Vera grown in their gardens.

“Welcome to El Rosal, home to friendly, happy and enterprising people where nature caresses your senses.”

The cooperative was created by a partnership with a Spanish foundation 10 years ago. In a village of 11 families, 10 women have participated over the years in producing soaps, shampoos, creams and lotions based on Aloe Vera combined with other local plants. The products use the minimum quantity of processed ingredients.

Leonila walked us through the process of harvesting and preparing the Aloe for soap and shampoo production.

The cooperative is creating an alternative small-business model for local communities out of a locally and organically grown crop, the Aloe Vera. At the same time, the women are empowered through their own creative process, and through managing and making a small salary, which for women in rural Ecuadorian communities is rare.

After learning about the soaps and buying a few for our house, we took a quick tour around Leonila’s gardens, which were surprisingly diverse… there is clearly an intuitive permaculturalist in the family.
We found the experience to be a clear example of not only how this type of project can benefit the local community through healthy and small scale economic stimulation, but also how rich an experience it can for the visitors, both in learning a new skill, and in forming a relationship with their hosts. Gracias Leonila and El Rosal!

Cabuya (Maguey) Artesania in Plaza Gutierrez

In Plaza Gutierrez, a couple hours away, there is another community-based tourism project centered around two women’s run cooperatives, this time processing and producing artesania from the Cabuya or Maguey cactus. The Mujer y Medio Ambiente (Woman and Environment) and Flor de Choco (Choco Flower) cooperatives cultivate the Cabuya around the town and surrounding hills, and rotate harvests in different areas to ensure they always have a crop. The Cabuya passes through several steps to be processed into the final product…

One of our hosts Vulma shows us the first steps in preparing the Cabuya

After being partially skinned by hand, the Cabuya is passed through a machine that seperates the fibers into strips, which are then put out to dry in the sun as seen in the photo below:

During our visit we found the town’s soccer field full of Cabuya harvested just the day before…

Paul and Leticia take a closer look…

Once dry, the Cabuya is died using natural plant dyes from the area, and then passed to another village where it is processed into a type of string and then brought back to Plaza Gutierrez, where the women weave it into beautiful bags, hats, belts, placemats, table pieces, floor mats, etc…

Here’s Leticia with 6 women of the cooperative, sporting her new Cabuya hat!

In the case of the Cabuya cooperatives, no external funding was used to start the project. The women began with the help of a friend who trained them, and little by little by investing their time and energy into the work, and now their business is growing. The cooperative now incorporates 43 women from Plaza Gutierrez and a couple of the towns closeby.

We are currently coordinating to see if we can return to Plaza Gutierrez to film all the steps of production and share this wonderful work with the world.

For more information about community-based tourism in Intag, or to arrange a visit to these communities, visit the office of La Casa de Intag in Otavalo.

It is heartening to find these organizations forming in small isolated communities here in Ecuador. What better way to do tourism than to build relationships with local communities while learning skills that promote self-sufficiency and sustainability?

We’ll keep you posted with other good examples we find in the coming months…
For now, blessings from Ecuador! Paz -

Ryan and Leti

Planting the Kingdom of God in Sibinal

Planting the Kingdom of God in Sibinal

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SIBINAL, San Marcos, Guatemala – Juan Pablo Morales and Nate Howard come from vastly different religious traditions, social circumstances and geographies. But in the end, it was their faith that brought them together in their opposition to the mining industry, and in their project to provide economic alternatives in one of Guatemala’s poorest regions.

For Juan Pablo, it was his faith in a just and loving God; for Nate, it was a faith in the potential of humanity. And for both, as they work together to establish sustainable development options in a region slated for strip mining, it’s a faith that the people can find a way to earn a living from the land without destroying it.

“We are constructing the Kingdom of God among the poor in Guatemala,” Juan Pablo began, his smile as wide as a child’s. “Poverty is not part of God’s plan; poverty is the anti-kingdom. When I speak of the anti-kingdom, I am speaking of the forces of darkness, the forces of empire, of neoliberalism, which tend to flow from the North to the South.”

Juan Pablo speaks the language of liberation theology, an approach to Catholicism born in the deeply divided Latin American continent when brutal dictatorships held sway. Some religious leaders in those days saw the brutal repression coming from the government and chose to side with the poor; many paid with their lives. Eighteen priests and 150 catechists were murdered in Guatemala, according to Juan Pablo’s reckoning, and 400 villages were massacred.

“The Evangelicals are preaching the coming of the apocalypse – but we went through our apocalypse during those 36 years of war.”

The numbers are close to home for him; his brother was among those catechists who were killed. But far from driving him away, it left him with a commitment to follow in his brother’s footsteps. After four years of study he, too, became a passionate teacher of the Catholic faith, and soon he moved into a position with Caritas, a nonprofit Catholic organization serving the poor.

Nate is softer-spoken but no less passionate about the church’s calling to empower the poor. Like many Indiana natives, he was raised an Evangelical Christian, but drifted away from the faith in his youth. He studied at Indiana University and then Eastern Pennsylvania University, getting an MBA in international economic development. Now he is working for the Mennonite Central Committee, helping communities to build sustainable, locally based economic models.

His hands-on experience in Guatemala gave him a completely different view of economics from that he had learned from his economics textbooks.

“Economics is not a science; it’s really the study of human relations,” he says. “It’s about our relations with the earth and with each other; it’s about theology, ecology, sociology.”

He sees his work here as primarily supporting Juan Pablo and the villagers, rather than running the development project. “Our goal is to try to help people see themselves as powerful actors and to work together to see what’s possible,” he said on our bumpy chicken bus ride up the mountain.

Living and working in the San Marcos district in the mountainous western side of Guatemala, close to the Mexican border, has been an eye-opening experience for this Midwesterner. Economic opportunity is so limited here that about 70 percent of the male population of this region has migrated at some point to the United States, and the money they send back is what raises the standard of living above that of extreme and grinding poverty. Now, however, with the economic crisis and increasing anti-immigrant sentiment, more and more Guatemalan immigrants are finding themselves out of work; many are heading back home, some compliments of U.S. Homeland Security.

Nate and I rose at 4 a.m. this morning to catch a bus for the two-hour drive to the town of Sibinal, and from there we were going to climb a mountain to La Vega del Volcán and see the fish hatchery. But the top of the mountain is cloaked in a blackish grey, and as we order our eggs and black beans and coffee, Nate’s contacts in La Vega call to warn him that the village is being deluged in a downpour.

The sheer rocky climb is hard enough when it’s dry, Nate tells me, and Juan Pablo arrives and seconds his concern. “You can probably make it, but you will suffer,” he said. So I settle in for an interview instead.

What Nate and Juan Pablo are focusing on is a loosely organized network of cooperatives in several rural villages in the municipality of Sibinal. One is a trout hatchery in La Vega, where the clear, spring-fed mountain streams make this hard-to-cultivate species a natural. The hatchery has been such a success that the community is now working on Phase II, raising fingerlings to sell to surrounding communities.

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(Trout farm at La Vega del Volcán: Nate Howard photo)

Other agricultural projects, including potatoes and ornamental flowers, have helped diversify the regional market opportunities beyond subsistence maize and beans, and have brought in a little cash.

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(Flower farm at La Linea: Nate Howard photo)

But what has Nate most excited at the moment is the ecotourism project, which would take travelers on a variety of treks, most of them through the unspoiled wilderness of the Tacaná volcano on the border with Mexico.
After breakfast with Nate and Juan Pablo, they took me down to the municipal building to speak with local council members, and I fielded a lineup of rave reviews for their work.

“There’s been a lot of international aid organizations here over the years; they’ve spent millions of dollars, and little has changed,” said Elfego Zunún Ortiz, one of the council members. “But we’re seeing now how these folks are doing an extremely effective project without spending a lot of money, just by involving the people in the leadership and planning of the project – and we have great hope.”

Domingo Javier Godines, another council member, stressed the importance of sustainable development projects like these as an alternative to mining. “We see the mining as bringing development to the United States, to Canada, to Europe – but it brings very little development to us, the poorest people in Guatemala – just 1 percent of the profits stay in Guatemala,” he says.

I’ve heard the statistic many times and have verified it; as hard to believe as it seems, it’s true.

Godines went on to describe the scene at a mining project he’d visited in El Salvador. At the foot of the mountain, 35 communities had lost their water source – a situation he predicts will happen here if the mining is allowed to continue.

Howard, for his part, underscores the importance of these development projects as an alternative to the mines.

“We believe that this type of community organizing and economic development will have a major impact on how communities like Sibinal respond to mining proposals in the future,” he wrote in a recent report. “Why would the people of La Vega del Volcán consider selling their natural springs and land to a mining corporation if they are being used for their trout production and other sustainable agricultural enterprises? Why would the communities of Sibinal acquiesce to the destruction of the mountains and bird habitats that attract paying tourists to their villages?”

Why indeed. He’s shared a few photos with me, and it’s enough to make me return – when it’s not rainy season. I want to see this breathtaking beauty for myself, and I want more than anything for the group to be successful in preserving this spectacular corner of the Kingdom of God.

Meanwhile, for more information about the project, to book a trek, to contribute to the project or to volunteer, contact Nate Howard at natedavehow@yahoo.com.


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Eco-retreat heals body, spirit and land

Eco-retreat heals body, spirit and land

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ZUNIL, Quetzaltenango department, Guatemala – I’m looking out my window at a place where volcanic vapor rises in plumes to meet the descending clouds, a place where the lush green hillsides are a patchwork of small, carefully tended vegetable farms, watered by these mists and fed by the century-old ash of Santa Maria.

In the distance, tucked in the folds of those green hillsides, lies Zunil, a picturesque colonial town that glistens white in the misty morning sun. It’s that mist, escaping in moist clouds from vents in the ground, that makes Las Cumbres the ideal site for an eco-sauna.

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Colorful Maya textiles woven in the nearby villages dress the bed, the pillows and the table – a ladies’ huipil, complete with lushly embroidered flowers around the neckline, makes up the tablecloth. A rustic chic permeates the place, from the polished pine vigas or beams overhead to the volcanic stone used to pave the floors and walkways. A museum-like collection of antiques, clay pots and indigenous sculptures compliment the patios and form the heart of the lush gardens.
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Everything about the place says “Guatemala,” from the bright marimba music playing in the restaurant to the delectable chocolate-coffee blend I’m drinking, glistening from the oil of the fresh organic beans grown nearby.
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Just below me is the Sibal Ulew (Earth Vapor in Quiche) sauna-spa, emanating a tantalizing aroma of not-quite-definable herbs. Last night before dinner I surrendered to the skillful hands of Mirna, the masseuse-in-chief, who treated me to an unforgettable herbal massage. The herbs are grown organically in the onsite garden and collected from the surrounding forests, some of them native herbs used by the Maya for centuries.

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(Delfina del Castillo photo)

All the aches and pains of my recent volcanic trek, all the work-related stress of the past months, all the noise and smoke from the city blended away into a dreamy herb-scented mist. This weekend’s adventure was the ideal counterpoint to last weekend’s – exactly what my mind and body needed.

Delfina Castillo de Pérez is hospitality incarnate, exuding a warm friendliness and a down-to-earth charm. She never set out to be the owner of a hotel, however. It was her husband, Florentín Pérez, an agronomist, who decided to buy the land here in order to cultivate mushrooms. He went to France in search of the best seeds, set up his operation here in the mountain mists. But soon Delfina realized the land was being underutilized.
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That’s when Delfina got the idea to use part of the land to channel the vapors and use them to create a sauna. “Go ahead – just don’t expect me to be a part of it,” said her husband. “I’m a producer, not a server. My mission is to feed people.”

Delfina started with the largest cleaning job in her life, as the valley was deforested and filled with trash. It’s hard to imagine now, looking around at the immaculate grounds.

The sauna was a hit with people from the local community, and soon word began to spread and people came from Xela and from the language schools. Soon people wanted to eat, and then the restaurant was born – but not just any restaurant. A renowned French chef, Daniel Rafanel, came and helped her design the restaurant and the menu.

“You’re not going to serve hamburgers and pizza and carbonated beverages here,” he instructed. “People come here to detoxify, so let’s give them something healthy and pure.”
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Following his lead, the restaurant offers vegetarian, low-fat, integral and inasmuch as possible, organic options. Instead of Coca-Cola and Fanta, guests can choose from a variety of fresh fruit drinks and herbal teas.

After the restaurant was staffed, the guests wanted rooms to stay in, and the hotel was born, each room with spectacular views and its own sauna, or a steam-heated Jacuzzi, or both. And soon the guests wanted to exercise, so the gym and squash court and billiards room were installed. Now there’s a conference room for gatherings, as well.

From the beginning, Delfina wanted the operation to contribute to healing – not just of her clients, but of the land. She and her staff took advantage of the geothermal energy to heat the water for the tubs, and constructed a gravity-powered drinking water system from the surrounding hills. They’ve implemented a waste separation program and had her staff drive the recyclables into town.
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They’ve outfitted the place with energy-efficient lighting and water-efficient appliances and use only biodegradable cleaning agents. They’ve begun a reforestation project on the adjacent hillside, planting 5,000 trees and building a terraced staircase using discarded tires. And the entire staff, including Delfina, goes out on a roadside cleaning binge each month, collecting the trash thrown along the highway by passersby.
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(Delfina del Castillo photo)

They planted a huge organic garden, which produces an estimated 40 percent of the restaurant’s vegetables, plus the herbs for the spa.This is no small accomplishment in a region known for its abundant vegetable production, but far from organic, with sprays and powders being applied everywhere.
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Now the staff is in the final phase of certification for Guatemala’s new Great Green Deal program. It’s been five months of intensive staff training before opening time, from 6 to 8 in the morning; consultation with experts of all kinds; reviewing and improving all the procedures.

“It’s been our Everest,” says Delfina with a laugh.

Las Cumbres is ideally situated for an immersion in the best the highlands has to offer, and Delfina works with local outfitters Adrenalina Tours, a Xela-based company also working toward Great Green Deal certification. Tour options run the gamut from volcano-climbing to culture tours, but one of the best is right down the road from Las Cumbres.

The picturesque Zunil is a charmer, with its colorfully dressed women and busy produce market and the stunning white colonial-era church at its heart. Surrounded by lush green slopes of the surrounding volcanoes, the village is a feast for the eyes, especially on Sunday mornings when the locals overflow the church and gather all around the front to hear the bilingual Mass delivered in Spanish and Quiche.
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Further on up into the hills, the road takes you through the clouds and past agricultural workers harvesting onions and carrots, cabbage and beets. Soon the fields give way to sheer rock faces, dripping with people-sized ferns and other prehistoric-looking plants.
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The mists are rising now, filling the valleys, as we make our way to Fuentes Georginas, a series of hot springs set amongst those ferns and cliffs where you can bathe with the locals or rent a rustic spa house with your own hot tub and beds and spend the night.
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That is, if you haven’t already reserved one of the elegantly appointed rooms at Las Cumbres, which I have. My sauna awaits.


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Rasta Mesa: Earth Care and People Care, Garifuna style

Rasta Mesa: Earth Care and People Care, Garifuna style

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LIVINGSTON, Guatemala – Ecotour options abound in this offbeat Caribbean village; there’s Seven Altars, the spectacular series of waterfalls and pools; Playa Blanca, with its pristine white sands; Lake Izabal, the country’s largest, with a host of wildlife-watching, birding and hiking options.

I wanted to do something that would bring me a little closer to the local inhabitants, in particular the Garifuna people. You can see them everywhere, but to have an interaction that goes beyond “hey baby,” a musical performance or a pitch to have your hair plaited in tiny braids, it takes a little effort.

So when an earnest young man with dreadlocks and a rasta hat approached me in the center, handed me a flyer and invited me to come and check out his cultural center, I took him up on it. “We have cooking classes, vegetarian food, and live music every night,” he said. “OK,” I said.

That’s how I met Eduardo “Mega” Estero, a 20-something Rastafarian with a decidedly different approach to environmental education, and Amanda, his lighthearted, dreadlocked wife. Amanda, from Baltimore, met Mega on the beach in Belize and the two of them have been together ever since. In 2008, Mega decided to return to his native Livingston, and the two of them decided to start their own cultural center in the heart of the Garifuna community.

Here they conduct workshops and classes on traditional Garifuna cooking and art, for tourists and locals alike. They also host a range of activities for local children, teaching them about their culture and about the environment. A sketch of the solid waste cycle hangs on the bright-red wall.

“Our people been throwin’ our wrappers on the ground since the beginning of time, and it’s never been a problem – plantain peels and banana leaves and cassava peels. Now all of a sudden things have changed, but the habits have not,” says Mega. “I try to help them see the difference.

“I tell the kids, ‘It’s not trash until you throw it,’” he says. He teaches them to reuse plastic bottles to make seed planters, baskets, maracas and receptacles for other items.

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I came for vegetarian lunch – Garifuna food was on the menu, but they were out of ingredients, so I got a huge plate of Garifuna-style sushi – an Amanda fusion creation – with plantains, green bananas, pineapple and carrots in the place of crab and avocado.

I ended up signing up for the Garifuna ecotour, which was a daylong adventure with lively commentaries from Mega and Amanda, all for the rock-bottom price of $12. There was a hike and a swim along the coco-palm-lined beach to the neighboring village of Quehueche. There was a tour of the Garifuna temple with a glimpse into the Garifuna religion, a fascinating blend of African animism with Catholicism.

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Then there was a tour of the family farm and a hike through the rainforest, ending up with a back-door entrance to the Seven Altars.

As the grandson of one of the community’s spiritual healers, Mega has grown up learning about the traditions and the various ingredients needed to carry them out. He showed me plants along the way with various healing properties, as well as the ones he uses to make what he calls a “spiritual bath”: an herbal bath which is done for cleansing at the particularly auspicious hour of midnight, when the spirits of the ancestors are available to help with the healing work.

The Garifuna temple was set back from the beach on a hillside. A massive structure with a tall, double-peaked thatch roof, it was unlike any temple I had ever seen. First, there were the hammocks – strung along the front of the building to catch the breeze, and hanging from the rough-hewn rafters inside, as well. When the time comes for a ceremony, people come from all around and the ritual goes on for days, so the hammocks and nearby sleeping facilities provide a place for people to stay, Mega explained.

Greenish light filtered through the fiberglass skylights embedded in the thatch, casting an otherworldly air on the offerings below: Three massive drums, suspended over the floor in the center. On the soft dirt floor, interlaced throughout with the intricate pattern of chicken tracks, was an incense burner, a bowl of dried herbs, a glass of water and coals from a previous fire.

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Mega was telling us about the Garifuna belief in ancestor possession, when the elders come back to remind you of important things you may have forgotten.

“It’s like, you’re not even a fisherman and all of a sudden you’re out on the sea in a boat with a hole in it, catching fish like crazy, and you’re not sinking,” he explains. “That’s ancestor possession.”

He laughs when he tells the story of how it happened to him one time. It was the middle of the night, and he was going door-to-door, waking everyone up and urging them to the temple. Later, when he awoke, he had no recollection of the incident – but his neighbors did.

Such occurrences happen for a reason, he believes. “It’s to remind us that we’re connected to them,” he says. “Sometimes they’ll come to us when we’re not living the right way, just to show us that this is what life is about – to remind us, to get the bad energy out.“

But it’s not just about possession, he clarifies – one honors the ancestors by inviting them into one’s life. One does that by living according to tradition – cooking, playing music, planting in the traditional ways.

“When you’re cooking the cassava, you’re reenacting their lives, using the tools they gave us,” he said, referring to the tools he shows us in the kitchen – the giant wooden mortar and pestle, used for mashing plantain; the wooden grater, embedded with sharp stones, used to grate the cassava; the large wooden tray, used to roll out the cassava bread.

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“Playing music is a spiritual thing, so you want to get in touch with the ancestors before you do it,” he explained. “Their souls are not separated from this life. I can see that; you can see that in the temple. We don’t just give gratitude to Jesus; we also give gratitude to our ancestors.”

At the back of the temple, in an enclave set off from the rest with a lace curtain, was a room where two candles burned in front of a crucifix with a black Jesus. “We have a lot of respect for Jesus – he was a good example for us.”

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We visited with the temple caretakers and got a tour of the cooking hut, with its traditional implements and giant wood cookstove designed to feed hundreds of faithful. We learned about some of the many plants surrounding the temple, grown for their curative properties as well as to feed the faithful. Noni, a fruit now in vogue in health food stores, has been grown and prepared in juices here for generations for its healing properties. There’s basil and sweet potato and jackass bitters, used to prepare Gifiti,– sometimes served as a tea, sometimes as a rum tonic, but always with a potent kick.

The tour wound its way up a lush jungle path through massive palms, hanging vines, birds of paradise and ficus trees to the family farm, 500 acres divided among uncles and cousins. They opened out into a milpa, or a field of corn, furrowing the hillside to our right and the field to our left. This was a cash crop, as the Garifuna don’t traditionally eat corn, Mega explained. Cassava and yams, beans and squash, pineapple and plantain grew here in abundance, and we stopped for awhile at the local “bar” – a cluster of thatch huts where the Maya farmworkers live – to order a glass of fermented corn “wine” and relax in the shade under the drying laundry. The tangy white fluid was definitely alcoholic, but there the wine resemblance ended.

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The farm was full of life. A Maya mother and daughter headed across the field with plastic buckets to fetch water, while a boy trudged down the path with a bundle of firewood on his back. A cow grazed on lush grass while a sow nursed her tiny newborn piglets. The path meandered back into the forest and down the creek to Siete Altares, the Seven Altars. We were at the end of the dry season, so the normally spectacular waterfalls were not running. Still, the mossy green platforms leading down into darkly mysterious pools were peaceful and picturesque in a different sort of way.

The trip home was an exhilarating, bone-soaking, white-knuckle boat ride up the coast by one of Mega’s uncles. Dinner was traditional Garifuna Hudut, a mashed plantain dish served with a rich coconut broth, rice and chicken. The night included a cooking demonstration, a little shopping among Garifuna and Maya jewelry and clothing in the gallery, and a three-generation musical performance with traditional drumming and a punta dance performance by little Candy, Mega’s youngest sister.
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It was just another day at Rasta Mesa. But for me, it was a 12-hour trip to another planet – a full-fledged Garifuna immersion.

Rasta Mesa is a must-see stop on your Livingston tour. It’s a bit out of the way, but well worth the walk. Ask for directions to the cemetery and walk a few paces more, and you’ll see it on your right. Besides providing a full lineup of economical tours, classes and activities, nutritious traditional meals and live music at night, many take advantage of the volunteer opportunities and stay for awhile. There are rooms for rent, as well.

The couple supports the center and their work with the Garifuna community through sales of their crafts and the fees of volunteers. Learn more at Discover Izabal and at Rasta Mesa’s web page, and contact them through their Facebook page or at rastamesa@gmail.com.


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Maya mystery unraveled: Chocolate old and new

Maya mystery unraveled: Chocolate old and new

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PUNTA GORDA TOWN, Toledo District, Belize – A sweet, pungent and slightly tangy scent drifts upward to the palm-thatched patio, mixing with the salty sea breeze here at the Chocolate Center of the Universe, otherwise known as Cottontree Chocolate. I contemplate the iced mocha melting on my tongue, and my newly discriminating olfactory can now discern an extra edge: Toledo has taught me why chocolate tastes and smells the way it does.

IMG_2944 Cacao is Toledo’s biggest export, and I’ve seen it now in all stages of production. Last week I went to stay in a Mayan village through the Toledo Ecotourism Association’s guest house program and I got a tour of Reyes Chun’s cacao farm in San Antonio Village. Hiking with Reyes and his boys down a footpath through the jungle, I saw the football-sized pods hanging from the trunks of the trees; Reyes whacked at one with a machete and chopped it in half, handing it over to me to taste the tangy-sweet, almost cottony flesh around the seeds. It tasted nothing like chocolate. It tasted, in fact, like nothing else.

IMG_2916 The boys each grabbed their own pod and sucked away noisily at the seeds as Reyes explained to me the process. These seeds would be taken home and cleaned, then wrapped in banana leaves and placed in a special wooden box for seven days to ferment.

“I didn’t know chocolate was fermented!” I exclaimed. “I’ve been eating it all my life, and I had no idea!”
“Oh, yes – that’s why it tastes the way it does,” laughed Reyes at my astonishment.

Later his wife, Jenny, treated us all to a cup of cocoa – and, even better, a demonstration of the process. It’s a good thing I didn’t know then that it would take a whole hour, and a workout worthy of an athlete; if I’d known what was involved, I’d never have asked.

IMG_2953 First she built a fire in the ground-level wood stove, then placed a flat cooking sheet on top. Here she toasted the fermented brown seeds. She handed me one to taste; it was sharply sour, and I remembered the tang of extra dark chocolate, which I suddenly understood. She and Reyes took turns stirring them every few moments until they reached a point of crisp but not burned, then she handed me another. I peeled off the crust and tasted it. Aha, there it was – it took a bit of concentration, but deep within the bitter, sour bean was the distinctive taste of chocolate.

IMG_2986 Now she scrubbed clean the metate, the four-legged rectangular stone device made smooth by years of grinding and pounding in the way Mesoamerican women have done for centuries. The grinding stone was the thickness of a baseball bat, and heavy. Jenny crushed the seeds into a rough crumble.

Now it was time to separate the cocoa from the chaff. Placing the beans into a large bowl, she began tossing them, letting the impact and the breeze blow the shells into the floor.

Back to the metate, she tossed in some black peppercorns and a few seeds of allspice, which grows wild in the rainforests here. She grinded for good while, sweat shining on her face in the sticky jungle heat. “It has to be very smooth,” she explained.

Earlier, she had placed a few tortillas into a bowl of water, and now she splashed some of the water on the cacao meal, continuing to grind. She worked the meal into a mushy ball; now it was time to do the same for the tortilla.

IMG_2991 Finally, after nearly an hour of toasting and grinding and mashing, she had two sizeable balls of mush: one of cacao, the other of corn masa. Now it was time to pull out the calabashes, the gourds grown and dried just for this purpose, as the ancient Maya did. Modern-day coffee-cups would do for tea, Coca-Cola and orange Fanta, but when it came to chocolate, it must be served with style.

A big daub of cacao paste and a little daub of corn masa went into the calabash, followed by hot water from the teakettle, which had been steeping on the fire. A big spoon of sugar followed.
Undeniably, authentically chocolate.

IMG_3033 Back in Punta Gorda Town, as the locals call Toledo’s diminutive county seat, chocolate was brewing in a more modern, but still distinctly Caribbean way. “Free tours” reads the sign in front of Cottontree Chocolate, a colorful coffeehouse, pizza parlor and mini-Willy Wonka chocolate factory all in one. The shop is the creation of former art teacher, sailor and social worker Chris Crowell, founder of Cottontree Ecolodge. The pungent, tangy scent drew me in.

IMG_3023 Catarina, a young Maya girl showed me the steps of the process. No metate here – instead there’s a homemade grinder powered by an electric drill. An electric hairdryer expedited the separation process. Powdered milk and vanilla replaced the black pepper, allspice and tortilla. And a sophisticated mixing device stirred it all up overnight, creating a consistency that would be placed in molds and left to harden.

My mouth watered as I watched – and smelled – the process. Young Catarina handed me a wooden tasting stick to place into the thick mixture and I indulged. This was chocolate at its finest.

I headed upstairs to the colorfully painted coffeehouse to sample an iced mocha under the thatched roof and savor the sea breeze caressing my face.

Yes, there are certain advantages to modernity, I confessed, savoring every sip. Modern chocolate would be my choice today. But thanks to Jenny’s labors, this ancient Maya miracle will never taste quite the same.


Created with Admarket’s flickrSLiDR.

Road to change for the Maya

Road to change for the Maya

(above: Nathan and Japhet Chun demonstrate the squawking sound made by the moving parts of the heliconia plant, leading to the common name “parrot plant” and its use as a Maya plaything.)

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SAN ANTONIO VILLAGE, Belize – The green school bus was already full when I climbed aboard in Punta Gorda. It was market day, and all the Maya ladies with their colorful satin dresses sat amid their purchases and their children, ready to make the journey home. As my eyes sought an opening, one of the men in the back got up and approached me with a broad smile.

It was Reyes Chun, chair of the Toledo Ecotourism Association, who lives in San Antonio Village, which is why I chose to come here. “This is my wife, Jenny,” he said, pointing to a smiling woman in purple satin, her hair combed carefully into a tight knot. “She will take care of you.”

Jenny and I chatted for the 40-minute drive, most of it down rugged and rutted gravel roads through the jungle. I asked her about the coming of the Guatemala Link Road, a feeder road for the Puebla to Panama highway, which will pave the way for the Free Trade Zone of the Americas. The highway is slated to run a few miles from her village, I have been told.

I’ve read a consultant’s report warning of severe environmental and community degradation in the highway’s wake if the government doesn’t provide a plan for their protection, and San Antonio is on the list of affected communities. Jenny doesn’t know about this. She’ll be glad to get to town more quickly, and she hopes that with the highway, electricity will come to the rest of the village. For now, however, this all seems a distant mirage.

The afternoon sun beat down unmercifully on the zinc roof of the one-room cement-block house, but still it was a welcome respite from the wilting rays outside. Another, larger one, wooden with a thatched roof, was behind it – later I learned it was the kitchen. But now it was time for Jenny’s son Noel to take me to the guesthouse, which would be my quarters during my stay.

IMG_2796 He led me out past the rice drying on huge mats in the hot sun, down a footpath and into the jungle. There in a clearing along the path was a thatch-roofed wooden building with everything I needed – a table and chairs, beds with mosquito netting, a comfortable wooden-framed love seat, a large patio looking out onto the jungle – and best of all, a colorful hammock. This is where I was to wait until someone came for me.

Under the guesthouse plan devised by the Toledo Ecotourism Association, different families would come at different times of day to take me to their homes to share meals with them. A variety of tours and activities were available: a village tour, a farm tour, a walk to the waterfall, lessons in embroidery or basketweaving or tortilla making.

IMG_2811 I signed up for all three of the tours and stepped into the guesthouse, a blessed respite from the unrelenting sun. The thatch was much cooler than the zinc-roofed house below, designed to let the breezes flow through while providing a thick mat of protection from the relentless rays. Now I understood why each family had a thatch house as well as the cement and zinc one; the thatch house was cool and comfortable, but it took a lot of work to construct and maintain, Noel explained. The cement one could be relied upon when the other was down for repairs.

As he headed off down the path, I felt a twinge of anxiety. Nothing to do! I should have brought my computer, I scolded myself. I could have been writing.

It was far too hot for a tour, and nobody in the village seemed to be moving. Even the birds in the trees were quiet; only an occasional rooster broke the silence.

I sat on the wooden bench for awhile, contemplating my options. Finally I did what any sensible traveler would do; I clambered into the hammock, which I discovered had been strategically placed to catch the breeze.
I observed the herringbone-like pattern created by the overlapping cohune palm leaves overhead, the local material used to make thatch. I examined the way they were tied together and to the wooden beams with what looked like vines. Later, Reyes showed me the vines they used to do this work – they belonged to the monestera philodendron, commonly known to most North Americans as house plants – only these were growing up skyscraper-tall trees, with leaves the size of a tabletop.

My eyes grew heavy. The hammock swung gently in the breeze.

“How nice that I don’t have a computer,” I thought.

Suddenly I awoke to the sound of a gentle whirring outside, near the eves. I listened intently: zip, whir. Zip, whir. A hummingbird – hovering right above my hammock! The creature had zipped in under the eaves, where it hovered for a few seconds before zipping out the other side, then hovering overhead again, as if to deliver a blessing. Then, in a whir of bright green and red, it was gone.

***
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There was little time for lollygagging, however. Noel and 12-year-old Jeffrey were soon heading up the path to take me to the waterfall.

As we made our way through the thatched-house village and into the jungle beyond, I asked him about his future plans.

Noel is studying accounting and planning to move away from the Toledo district – probably to the nation’s capital, Belmopan – so that he can find a job and raise a family. He’d love to stay closer to home, he says, but there are so few jobs in Toledo. The alternative, he says, would be to stay here and work his father’s cacao farm, but with six sons and a daughter, it’s clear there’s not enough to go around.

IMG_2819 The Chuns are actually fairly well off compared to many. Reyes is working overtime to send his children to high school, which is not free in Belize. More than two-thirds of the people in this district are considered poor, and more than half are considered extremely poor.

IMG_2800 “My father is working hard on a plan to get more jobs here,” says Noel. “I really hope he can be successful.”
Noel is talking about the Toledo People’s Eco Park, a far-reaching plan that the Toledo Ecotourism Association has been hammering out, a plan that builds on the success of the guesthouse program and goes far beyond tourism to promote reforestation, sustainable agriculture and eco-manufacturing while creating jobs in the local economy.

The TEA, a group with representatives from all the region’s major cultural groups, has been working on this plan for a number of years and has come close to garnering governmental and NGO support, but thus far, it has not been able to get significant funding for this plan. The hope is that the highway will provide the catalyst to finally put the plan in place.

IMG_2902Reyes hopes the coming of the highway will bring the resources necessary to finally put the Eco Park plan into motion. On the one hand, he reasons, it could bring opportunities and money to the Forgotten District. But he hopes Toledo can learn a lesson from the Cayo District, where the gains have been reaped largely by international developers.

“In the Toledo district we should learn by example,” he said. “What we want to do in Toledo is a complete vice versa to the example of the Cayo District. The TEA should be the steward to actually motivate people to know what the highway will bring. I know for sure once the highway is open and our land is not secure and our resources are being hampered, then it will be a total loss, and we will not become the owners of our own resources.”

****
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Back at the guesthouse, the sun was dropping behind the trees, and I dug out my flashlight and prepared for the pitch-blackness. A youngster named Lupio fetched me to take me to his grandmother Romalda’s house for rice and beans.

I climbed a rugged footpath up to where the compound sits, surrounded by jungle. This is where Reyes grew up; Romalda is his mother. Chickens and pigs scratch in the dust outside her thatched house. Romalda and her daughter Tomasa are squatting in front of the fire, making fresh corn tortillas, when I arrive.

Romalda rises to show me to the table, and she reaches for a kerosene lamp, which she fills and lights, as it’s growing dim.

Tomasa is deaf, she explains, but very smart. I can communicate with her using sign language, she explains.
The eggs are delicious, prepared with tomatoes and onion and served with beans and rice. Romalda wants to know where I’m from.

She tells me of her nine children, only three of whom still live in the village: Tomasa, Reyes, and another daughter who is also deaf. All the others have gone to distant towns to make a living.

“They say that the highway is coming, that it will bring jobs and electricity,” she says. “They’ve been saying that for so many years – I don’t know now if I will see it before I die.” She gives a resigned laugh.

I stand to help with the dishes, and Tomasa pours cold water and a bit of soap powder into a plastic tub. I wash, she rinses; soon, however, she shakes her head firmly. She hands me the cup I’ve just washed and runs a finger over it, making a face; it’s greasy, I understand. So is this one, and this one. Obviously I need schooling in this art. We laugh together and I begin again.

As I take my leave, Tomasa touches her lips with her hand and extends it toward me, smiling, and I reach for it. But Rowena laughs.

“She’s saying thank you,” said Romalda. Suddenly I understand – this is universal sign language. I touch my lips, extend my hand and smile in thanks and in farewell.

***
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In the morning, there’s breakfast with Jenny, where she shows me some of her handmade creations: fine embroidery, necklaces of bead grass and basketry made from the local jippi jappa palm.
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Then it’s time for a tour of Reyes’ cacao farm, together with a walking workshop on scores of medicinal plants along the way.
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Back at the guesthouse, I wait on the front porch and watch the palm leaves dance in the breeze. Rosita and her friend are walking down the path with baskets full of clothing, headed for the deep spot in the creek I’d never noticed, just below the tree line. There amid the trees they scrub their clothes and bathe, chatting and giggling amiably.

A world lost to time, it seemed – but only for a few moments more. Change is coming to this village, and to dozens more that will be affected by the Southern Highway. I think of the stream that provides the village lifeline; the little boy making a gang sign at me as I passed by; the friendly young man who works in Belize City, home for a visit, who worries about what will become of his village.

But it’s time to catch the bus back to Punta Gorda Town, and I’m late. I say my goodbyes to the Chun family, catch a bumpy ride in a pickup truck and feel the wind on my face.


Created with Admarket’s flickrSLiDR.

Turtle Rescue on the Eco Side of Baja

Turtle Rescue on the Eco Side of Baja

by Melissa Gaskill

A tent on the sand with a solar-powered light, solar shower hanging nearby, composting toilet behind a gnarled palo blanco tree. Travel doesn’t get much more eco than this.


Created with Admarket’s flickrSLiDR.

Organized by Baja Expeditions, one of the oldest outfitters on the Mexican peninsula, and SEE Turtles, a non-profit promoting conservation tourism, this trip includes three days in the Gulf of California and three on Baja’s Pacific coast with a night in La Paz in between. We also take part in a local sea turtle monitoring project that, once a month, puts out nets to catch sea turtles, measuring, tagging and then releasing them. The data helps determine the success of efforts to help these endangered animals.

The first day, the group gathers in the hotel lobby for a quick van ride to Baja Expedition’s office for breakfast, wetsuits, masks and snorkels. Then we load onto a panga, one of the blue-and-white fiberglass boats common along both coasts of Baja. Our route crosses La Paz Bay to Isla Espiritu Santo, an uninhabited mountainous island. A line of white tents along a fingernail of matching sand overlook a gem-blue bay where pelicans, cormorants, and brown and blue-footed boobies crash into the water on a dawn-to-dusk pursuit of fish. Two cooks prepare our meals on a gas stove inside the kitchen tent, using fish straight from the nearby waters, peppers grown north of La Paz, hand-made tortillas, and other fresh, local ingredients.

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