About Me


I'm a 20-something in the midst of post-academia life exploration and time travel. Here in this blog I hope to share thoughts, hobbies, travels, and photos for personal reflection and for those who are interested.
[
Linear Cowboy is an anagram for Carolyn Bowie; thanks to my friend Berit for that one.]

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Monday, May 25, 2015

How to Kombucha!

Hooray! You've adopted a Kombucha culture, a scoby, and are beginning a journey of enjoying fermented beverages - kombucha bliss for ever and ever. I've heard of scobies living on for 40+ years so if you treat this little mother right, she could be a lifelong friend.

Here's the basics of getting started. I highly recommend looking online, searching YouTube, and experimenting for yourself after you've done a couple batches! There are many right ways to brew kombucha.

*** Be sure to clean all supplies and hands with soap and water before handling and transporting scobies! Bad bacteria can spoil your kombucha and could cause illness.

1. Make tea. 

- Fill about a quart-size Pyrex cup (or other large, durable glassware) with boiling water.
- Add a couple organic tea bags or equivalent loose leaf (be sure to strain leaves out before brewing): use green, oolong, or black tea
- Add about 3/4 cup sugar per gallon 
- Let tea steep and sit until it reaches about room temperature (you don't want to burn your scoby, killing bacteria/fungi with hot water)



2. Combine tea with scoby and liquid Kombucha (starter culture from your last batch- you always need leftover Kombucha for your next batch!)

- Use a jar that's at least 1 quart in volume (I prefer a gallon, and sun tea jars are perfect in size plus pour off spout - you can usually find these and other great jars at goodwill)
- Put a paper towel or cheese cloth over your brewing jar to allow your kombucha to breathe (as bacteria and fungi eat sugars, they release gas! You want to prevent your jar from exploding and provide a barrier to dust/bad bacteria)



3. Brew!

- Set your jar in a dark-ish space where it won't be disturbed and the temperature is 75 - 85 degrees Fahrenheit. This space should also not be exposed to chemicals or smoke in the air.
- Leave it undisturbed for the brew time: 1-2 weeks! You can tell the kombucha is about ready by smelling the top and finding a light vinegar smell, or using a straw to carefully take a sip and see if you like it!
- If you let your kombucha brew for too long it will turn to vinegar (which can be used in cooking/salads), be sure to take care of your scoby if you take a brake from brewing! You can put it in a smaller jar in the fridge to slow fermentation way down. And feed it some sugar. :)

4. Bottle!

- Use clean, glass bottles with lids that can fasten tightly. Pop top style bottles work best!


- Put a spoonful (approx 2 Tblsp per liter to start) of sugar, jam, or syrup in the bottle. This gives your lingering culture something to ferment and produce effervescent gases!


- Carefully pour Kombucha in bottle with a small funnel, seal the lid, and swish to stir in your sugar-flavor 
- Store bottles at room temperature for about 4 days, then refrigerate and enjoy! 


 Troubleshooting 'exploding' kombucha:

Upon opening your bottle of kombucha, it's common for the entire beverage to dramatically shoot skyward and leave you with kombucha on your ceiling. This means that your microorganisms were very happily producing tons of gas in your pressurized bottle. To avoid the ceiling mess, be sure you always open a new bottle of kombucha when it's COLD because cold liquid dissolves more gas. You can also experiment with your bottling flavors & sugar quantities. Most of all, be careful when opening the bottle! If you see a rush of bubbles, you can quickly reseal the bottle and slowly leak the air out.


Here's a video for you if you're tired of words and want some basics on science, potential health benefits, and other things (I doubt this guy has made kombucha before, but he gives you the well-researched 3-minute low-down)
                                        https://www.youtube.com/watch?v=HPs8GcYcEgA 

Finally, enjoy your kombucha and share both the beverage, culture and instructions with friends! Every time you brew a batch you'll gain a new 'daughter' scoby that you can either leave in your batch (the scobies merge together quickly) or you can easily share with someone!






Sunday, February 22, 2015

Ollantaytambo - Small Town in the Sacred Valley

For the past two weeks, Meghan and I have settled into life in Ollantaytambo, Peru, a small town of 2,000 inhabitants located midway between Cusco and Machu Pichu. I'll divide this post into three parts:
1. Awamaki's Social Enterprise
2. Homestay Life in Ollanta
3. Weaving Immersion Weekend 

Part One: Awamaki's Social Enterprise



We were introduced and brought to Ollanta by an organization called Awamaki. Awamaki is a local non-profit weaving cooperative that brings together the craft and skill of five communities near Ollanta to produce and sell textiles at fair trade prices. The weavers are exclusively women in order to empower women financially, allowing mothers the opportunity to rise in status and invest in their children's health and education. In a region where tourists find thousands of machine-made alpaca textiles for cheap prices, Awamaki provides a platform for the art of traditional weaving to succeed in a modern market, with prices reflecting true value.



The name originates in this region's oldest, pre-colonial language, Quechua: "Awa" means "textiles" and "Maki" means "by hand."



Over the course of 10 years the NGO has grown to include sustainable tourism opportunities such as tours of villages, homestays and classes on Spanish, cooking, and weaving immersion. An emphasis is made to equip communities to self-organize and manage; Awamaki teaches financial literacy and facilitated the creation of the homestay union, for example. Awamaki applies a social enterprise model meaning a majority of their earnings, 85%, is returned to participating communities and projects (15% pays a small group of staff, several of whom are from Ollanta). Awamaki has established itself as an effective bridge between culture and economy: facilitating and empowering communities in the sacred valley to rise to modern markets while maintaining cultural identity and sovereignty. 

It's been a pleasure to work alongside and absorb the information and passion of this organization. After volunteering in their store for just a short time, I know I've gained more from this experience than I've given.





As volunteers with Awamaki we had the opportunity to stay with a homestay family and take part in a weaving immersion weekend. Volunteers that stay for a longer period, like Meghan, get to also partake in cooking classes, an introduction course to culture in Ollantaytambo, and visits to local villages. 

Part Two: Homestay Life in Ollanta

Our homestay experience was fascinating, humorous, uncomfortable, and wonderful. We lived every day in the home of a family who's roots in Ollantaytambo are over 30 years old. Meet our host parents, Pancho and Balbina - they were teenagers when this portrait was painted.


During our first meal together Pancho instructed us that if anyone tried to harass us on the street to boldly exclaim, "Vivo con Pancho!" (I live with Pancho). You don't want to mess with Pancho.

Ofcourse, due to Ollanta's peaceful, small-town nature where the people are kind and everyone knows everything as soon as it happens, we were never able to put the vague, bold threat into action.

Pancho and Balbina generously catered to the vegetarian diets of their two Seattle guests. Our meals were economic and bland, always with a majority of rice, potatoes, or corn. The heavily starched diet in combination with new populations of gut bacteria caused dramatic bowel movement phases of stopping and going. As we ate we spoke in Spanish exclusively which allowed for the uncomfortable challenge of stumbling through the language, ultimately making us more proficient. As we grew familiar with our family's habits, we also came to know a television show known as COMBATE! 



Combate appears to have taken a generous sampling of American tv shows and slammed them together into a widely popular, totally epic Peruvian program that runs new shows nightly. We spent every evening dinner with epic sounds of Combate in the background; for this blog post I'll give you just a taste.

Start watching this video at 30.00 minutes - you only need a couple minutes to get the idea: http://youtu.be/fKOtTkYfK08

Combate features two teams, Rojo and Verde, each comprised of very handsome men and women wearing fitted spandex. About half of the show is racing the teams through obstacle courses. The other half includes red vs. green arguing over the outcome of the last challenge, romance between players, dance competitions, and a weekly rose ceremony. What you find is a combination of Iron Man, The Bachelor, So You Think You Can Dance, and Survivor. My host family fervently rooted for the red team because of their earnest conduct and "Los verdes son tramposos!" 



I'm not sure how to transition from Combate so let's move on.

Time moves slowly here. To walk across town takes all of 15 minutes. To access wifi is a task of identifying the cafes that supply it, due to a rise of tourism, and hoping that by the time you've finished a coffee you've successfully loaded the pages you need. Mornings begin between 6 to 6:30 am with the blaring sounds of pan flute and dance rhythms shared by the neighbors over a stereo system. Dinner is at seven and then it's lights out; we averaged around 10 hours of sleep per night. Meghan and I found it a difficult transition from the every day action we'd easily find in Cusco and even sleepy Puerto Natales. 

Although we were feeling a little stir crazy by the end of the first week, Ollanta's tranquil nature began to settled into us. We found our favorite cafe, befriended local dogs, and hiked to Incan ruins and farm terraces surrounding the town. Here are some miscellaneous phots from life in Ollanta: 

































And here are a few photos from my solo trip to Machu Picchu:















Weaving Immersion Weekend

On the morning of January 31st a group of volunteers from Awamaki jumped in a large van and made our way through a valley up winding switchbacks. We arrived at 3,800 meters in altitude at a small community named Patacancha where we began our three day Weaving Immersion. The women wore bright red sweaters, handwoven shawls and skirts of all colors, ornate, inverted sombreros, and smiles on their faces. 



After being paired with a master weaving teacher, we selected colors for our first simple projects: bracelets. My teacher pounded giant nails into the ground with a boulder. With familiar hands she wove a figure eight of threads inbetween the nails, knowing from memory the order of colors to produce the pattern her student requested. She spoke Quechua exclusively and so we communicated through smiles and hand gestures. By the end of the weekend and 9 total hours of weaving, our efforts successfully produced three bracelets and an awkwardly sized dog collar.




Meghan and I shared a second Peruvian homestay together in Patacancha where our family included husband, wife, and three young children. Once again the primary language spoken was Quechua and as we ate meals we'd exclaim the basic, approving phrase "Que rico!" On our second night we discovered that the boy and girl, ages 10 and 8, were fluent in Spanish numbers. We spent the evening practicing multiplication tables with laughter and shelling beans with smiles.







On Sunday we embarked on a hike to see the land of Alpacas and reach highlands at 4,300 meters. Alpaca habitat begins at around 3,800 meters where they are most commonly reared. Through 10 miles of walking through mud, rain, vague footpaths, and much slipping and falling, we successfully found alpacas and enjoyed the unique, high-altitude mountain landscape home to the Andes.






Our travels and experiences in the sacred valley were fascinating and unexpected. I've never more tangibly felt my privilege in this world than when I lived with families whose annual incomes were comparable to the cost of my plane ticket. I learned about a model non-profit that successfully and sustainably aligned its actions with its mission statement. And among many other lessons, I also learned how intense altitude sickness feels in a remote village at nearly 4,000 meters. 

After traveling together for six fantastic weeks, I said goodbye to Meghan who had internship work in Ollantaytambo for two more months. My next and final destination: Colombia!


Monday, January 26, 2015

Trekking in Patagonia - Torres del Paine



One month ago if you asked me what I planned to do in South America, I probably looked at you with wide eyes and said "Patagonia." Chile's Torres del Paine National Park is regarded as the 8th wonder of the world and one of the top backpacking destinations. Over the course of our eight day trek, surrounded by mountains, glaciers, forests and epic landscapes, this park totally exceeded my expectations.


Initially Kate, Meghan, and I planned our trek for three, but after befriending a traveler from Brazil named Dimas, we quickly became four. We called ourselves "Team Milodon" in honor of a 3 meter tall prehistoric sloth discovered in a cave near Puerto Natales. 

The map and route of our trek is in the following photo with cranberries representing each campsite we stayed at during the week. Our path is called the full circuit aka the O aka the Q and typically takes 8-10 days to complete. Most travelers visiting the park complete the W on the south east side (we skipped the middle of the W).


Before diving into photos I should explain that, aside from its majestic vistas, Torres del Paine is also known for its intensely dramatic weather. When we asked people returning from the trek how it was they described a typical day featuring sun, downpours of rain, snow, and especially fierce wind. Days before we embarked we met a group of boys fresh off the trail who'd accidentally trekked through the closed mountain pass during a blizzard. 

As a complete anomaly we were granted with eight days of sunshine. Guides and rangers told us this was the best week of weather in the season and the longest stretch of sunny days they'd seen in TWO YEARS. We were insanely lucky and we knew it.

Every day we drank wild, unfiltered water from glacial and snow fed streams running throughout Torres del Paine. Everyone in Team Milodon had a silver mug for drinking delicious water and consuming our typically mushy meals.

We began our trek with los Cuernos, the horns, of Torres del Paine - possibly the most photographed feature of the park.

Hiking the valley of las Torres to see los Cuernos.

We saw horses and caballeros (Cowboys) several times during the trek. Chilean Cowboys have an excllent sense of style and wear barretes.

The following six photos are from our third day covering 18 miles and several distinct ecosystems: fields of daisies, shrub steppe, arid prairie, and lush deciduous forests included.



Siesta and snacks with a mountain backdrop.

And then all of a sudden we entered a forest straight out of the Great Pacific Northwest; we called this the Washington section.



Meghan taking a siesta next to a glacier, minutes from summiting the Pass (on the northwest corner of the map).


We summited the Pass and were greeted with an incredibly large glacier known as Glacier Grey. The ascent over the pass was a fairly steep thigh burning climb, the  other side was a destroy-your-knees descent. Torres del Paine has no concept of switchbacks. Life's not so bad, however, when you can catch your breath with a beautiful view. 







This ladder. It brought me terror and made me feel like Indiana Jones all at once! The photo below illustrates the jankiest cliff ascent I've ever seen.


Sunset at campamento Grey.


Hot days, cold, refreshing streams! Here's Kate cooling off (I followed suit).


A view of this beauty in the Valle del Frances.


The above two photos demonstrate the damage caused by an out of control fire from 2011. The park had serious regulations prohibiting all fires and requiring everyone to use stoves only in designated areas. 

The last scenic view as we left the park - headed south towards Administracion.

Some insights post-Paine
Within the first day of hiking Torres del Paine I quickly realized that this was not a remote, solitary backpacking experience, but a Trekking experience. The designated campsites were obligatory, featured bathrooms, showers, covered cooking areas, expensive food and beer, and in several sites cost more than a night at a hostal. They were filled with backpackers from all over the world. We met countless people from Chile, Israel (many on vacation from military service), and a handful of people from the Pacific Northwest! If it weren't for these concentrated campsites, however, the impact of thousands of annual tourists would have surely wasted much of the beautiful landscape. We wouldn't be drinking wild, unfiltered water. I switched my perspective, called it trekking, and embraced a different way to experience the outdoors. It helped that Team Milodon was the most awesome group to have ever hiked through Torres del Paine!

So, how does Patagonia's beauty compare to that of Washington's Cascade mountains?! It's a tough call. Torres del Paine gave me views of five glaciers over four days. Its landscape is epically beautiful. Washington's endless mountains and old growth forests with lush beds of moss enchants me in a way no other place can. I've kayaked through sunrise in the San Juans islands, fished for wild salmon in British Columbia, identified plants from Rainier to the Olympics, and walked through wild places that could house fairies or Tolkein's Middle Earth. My experiences outdoors in the Pacific Northwest have shaped my character and my understanding of how beauty looks, how beauty feels. For that, I'm forever hopelessly biased; I'm in love with an ecoregion.

To experience landscapes and beauty elsewhere in the world is to gain perspective on where you are and where you've been. With a deep sense of gratitude I embrace the energy, the unknown, and the incredible opportunity of travel.