Waterfalls, Rainbows, and Butterflies

by Liz Caskey on May 15, 2020

 

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My first glimpse of Iguazu Falls was in the 1986 film, The Mission, with Roberto de Niro and Jeremy Irons. In the opening scene, set in 17th century Iguazu, a Jesuit missionary priest is tied to a wooden cross and pushed into the swirling Iguazu River. As he drifts downstream, the water begins to churn and he is finally plunged into the abyss of the pounding falls, the Garganta del Diablo, Devil’s Throat.

That scene of the crucifix and the priest’s death in the falls haunted me for years. The movie itself tells the story of how the Spanish Jesuit priests tried to colonize the native Guarani and save them from the Portuguese slave traders. However, that thundering water left an imprint on me.

Iguazu Falls are one of the seven wonders of the world and an iconic destination in South America. Millions of people visit them every year. While always a marvelous natural site, the “in-and-out” nature of visits to the Falls always bothered me. They ignore the greater province of Misiones, one of the most beautiful in Argentina.

That all changed in 2018 when Awasi opened its rainforest lodge there. A total gamechanger.

 

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Iguazu is tucked away in the northeastern corner of Argentina in the province of Misiones. This region reaches the subtropical rainforests of Brazil and skirts the eastern border of Paraguay with its grasslands and cattle culture. However, it’s around the Iguazu Falls where the tri-border forms and all three countries converge.

There’s no direct way to get to Iguazu so we hopped a flight to Buenos Aires. We ate well and overnighted, then took a flight at sunrise from the domestic airport Aeroparque. Two hours later, we descended through choppy skies into the jungle. From above, we could see rivers snaking through the dense canopy.

We landed in a hot airport under full construction. I was sporting the city slicker look with a trench, sweater, jeans, and loafers. Our guide from Awasi must have easily deduced I was the gringa as she approached us first.

“Hola chicos!! Soy Selva.” Hi guys, I am Selva.

I smiled and gave her a blank look. Did she just say her name is Selva? As in Jungle?

“Selva?” My husband chimes in, also as if he heard it wrong.

“Si, Selva,” She says.

How fitting. Our guide in the rainforest is named Jungle.

We climb into the 4×4 waiting outside and head off towards the Awasi lodge. The well-paved highway stretches out for kilometers ahead of us through the Iguazu National Park. We have to slow down at times for signs advising of animal crossings like jaguars, monkeys, snakes. As we approach the outskirts of the town, the scene looks like 1960s Argentina with hotels built from concrete slabs and trimmed with flashing neon signs.

We turn onto a dirt road with a wooden sign in Guarani, the local indigenous language. There are still many Guarani reservations in the area and Awasi has built its refuge on one of them on the shores of the Iguazu River. Iguazu is the third lodge with sister properties in Patagonia and The Atacama Desert. Awasi transcends the hotel concept and is more like a “South American Safari” that is all about intimacy, immersion, and depth. At all the lodges, they have re-engineered the guest experience so you feel like you are alone in nature, despite the flow of visitors.  Iguazu would prove to be no exception.

We meet with our guides, Selva and Luciano, to plan our explorations over the next few days. As we pour over a map of the Misiones province and the countless possibilities for exploration, a waiter appears like a genie with a bottle of sparkling wine in hand. He read our minds.

We discuss Awasi’s approach to visit the Falls to avoid crowds (they split it over two mornings and do it in reverse order).  Besides that, what do we want to explore? Do we want to go deeper into the Alto Parana rainforest to do bird watching? Visit the Jesuit ruins? How about getting out on the rivers on a speedboat?

All of a sudden, I see myself in a crystalline lagoon with a small waterfall. I know immediately I have to bathe there. I share my dream with our guides. They exchange a glance with one another and say, “We can definitely do that.”

 

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My husband and I retreat after lunch down the stone path to our handsome wooden villa. It’s built upon stilts and surrounded by an outdoor deck to enjoy the forest. The weather is delightful with zero bugginess and low humidity. The sun is shining and a fresh breeze is blowing.

I find a spot on the chaise lounge by the plunge pool to soak up the sun’s rays. Ahh, peace and quiet. What should I do? Should I read? Take a nap? Jump in the pool? Scratch that last one as I dip my big toe in the freezing cold water.  I feel bored so naturally, I take a couple of selfies. The sun feels like a warm massage and I eventually nod off. A shrill “cookadoodledoo” shakes me out of my siesta.

“WTF?!?!?!?!” I sit up looking for a rooster that must be loose under the deck of our neighbor’s villa. That was the end of my chillaxing. It’s a mystery I won’t solve till we leave.

The next morning we rise at dawn with the singular mission of arriving at the Garganta del Diablo (on foot) before the train. Awasi has early access to the park so we set off on a hike, immediately passing a grove of ancient magnolia trees where several toucans are meditating in the branches.

It’s not even 8am and despite having had two double espressos, I still don’t feel chipper nor much like chit-chatting. I hang back to savor the silence. We parallel the train tracks for a while before the Iguazu River appears to our left.  To get out to Garganta del Diablo, Devil’s Throat, we walk across a series of metal walkways over the river. As we get closer, the spray gets heavier, the walkways slippier, and the sound of pounding water becomes deafening. Selva passes us ponchos in preparation for the full-on shower.

The lookout platform is perched right over the precipice where the front face of the falls plunges into the river below. There are really no words to convey the power of this tumbling, cataclysmic wall of water. It’s like an ocean falling into a semicircular chasm.

I walk to the guardrail, fighting my vertigo, to peer down into the thundering abyss. I last maybe two seconds. The mist rises into the air like smoke. Dozens of great dusky swifts, the tiny little birds who call the falls home, cling to a wet outcropping of slate and grass. They dart in and out of the spray. I look above to see a perfect rainbow arching over us.

 

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We are alone other than another couple from Awasi. I think back to that movie, The Mission. Here I am,  looking at this majestic wall of water in perpetual movement. At times the cascading river almost looks like it’s falling in slow motion.

I spot Selva approaching us through fogged sunglasses with a glass of champagne in her hand. I glance at my watch. Note to self: 8:30am. Nothing like setting new wine-drinking records. The bubbly is celebratory for my husband’s 45th birthday so we toast this very memorable location and morning.

By now, we are totally drenched. We towel off as the first train arrives and a line visitors make a beeline to the platform.  I feel so grateful for those 20 minutes where we had Garganta del Diablo to ourselves.

 

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We head back to Awasi for an early lunch before setting off again. This time we are headed deep into the Misiones province.  Somewhere after driving for an hour, we turn onto a bumpy, ochre orange dirt road. We pass a sleepy village and arrive at a dock manned by a couple stray dogs and a fleet of junker platoon boats.

“Those are the shuttles to Paraguay”, Luciano says, pointing to the opposite shore where the Paraguayan flag flaps in the wind. The river, the great Parana, is the dividing line between Paraguay and Argentina.

A speed boat pulls up and we climb on board. It is quite hot under the mid-afternoon sun, perfect for working on my tan while we cruise. As we speed upstream, the air currents suddenly change causing a dramatic temperature drop from warm to icy, before warming up again. This happens several times and has to do with the smaller rivers feeding into the Parana.

Luciano, who’s a local from the neighboring province of Corrientes, tells us stories about his youth and illegally crossing the border into Paraguay to buy bootlegs and drink cheap beer. It sounds like the wild west.

Since there’s really no border patrol, we zigzag back and forth over the invisible country line before taking a sharp right to enter a shallow creek. The boat driver guns the motor and I am sure we are going to get stuck. A blue dragonfly zooms by as if to say “this way,” and the boat pushes forward.

We stop and have to trek up a steep embankment wearing only neoprene scuba socks and follow a rough trail. As we approach I can see the white waterfall cascading into a lagoon below.  Selva looks over her shoulder and says, “Aqui esta tu catarata, Liz”. Here’s your waterfall, Liz.

It sure is.

 

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I have this crazy thought of just diving into the lagoon, but it’s harder to get to the water than it looks. The stones are slippery and my feet sink into the silt. The water is not crystalline (like in my dream) so I decide to wade in to be safe.

The sound is so relaxing. Small ripples form on the surface of the lagoon. As I immerse myself in the cold water, I imagine Mother Nature embracing me. It’s invigorating, soothing, and sublime.

After a little while in the lagoon, I am shaking from the cold water. I get out to warm up and cozy into a plush towel. How often do I get to bathe at the base of a waterfall? It’s pretty awesome. I am also amazed at how our guides made my “wish” come true.

 

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We trek back to the boat and continue on the Parana. It is now late in the afternoon and we turn upstream onto a quiet tributary with still water. The sky is perfectly mirrored on its surface. We drop off the crew at a jetty and go birdwatching.

We spot a Kingfisher so we cut the motor and sit in silence. It’s so quiet you can hear even a tiny leaf rustling in the trees. Surrounded by the rainforest, I realize I have been searching for this kind of quiet internally for a long time. I feel a deep internal peace that is almost restful in a waking state–as if all my mental chatter has disappeared.

We hear some commotion in the branches and the Kingfisher takes flight. End of the show. We return to the jetty, and follow the trail to a treehouse where a surprise birthday aperitivo with champagne, appetizers, and decorations is waiting for us. How lovely!

As the sky fades from orange to fuchsia to midnight blue, the boat sprints back to port. We pass the last junker ferry pushing off for Paraguay.  We still have a long drive back to Awasi. Upon arrival, the bartender is waiting for us with negronis made from the local mate gin. What a perfect way to end the day.

 

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The next morning we are up early again for part two of the national park. This time we take on the extensive pasarelas, the walkways and viewing platforms that offer a wealth of vantage points from high and low. To compare Iguazu to other waterfalls like Niagara or Victoria Falls, that are much smaller in terrain, Iguazu is a series of  275 separate waterfalls strung along cliffs of a narrow gorge. On one side is Argentina, the larger of the national park, and on the other is Brazil. The sheer amount of vistas of the falls and the opportunity to walk in the rainforest is part of what makes the experience so unique.

The air is cool this morning and still damp with dewy morning air. Golden rays of early morning light penetrate the dense bush of the rainforest. Birds chant and Cicadas hum to the backdrop of rumbling water. In fact, I am walking through one of the most biodiverse regions of Argentina, and South America, with over 2,000 plant species, 400 species of birds, 80 mammals, and literally thousands of butterflies.

The sound of water gushes everywhere. It is like a walking meditation in nature. Streams and creeks converge into the system of waterfalls that are about to blow my mind. I stop and close my eyes to try to mentally record this moment. When I open them, a butterfly called the “88” has landed on my chest. She seems to look up at me. I swear we exchange a silent hello before she flutters away.

 

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We descend down dozens of metal staircases. The lower circuit is longer and gives a real sense of scale. We cross small gorges and streams plunging into the Iguazu River, a hue of steely blue. A couple kilometers upstream, we see the spray rising out of the Garganta del Diablo.

What’s astounding about Iguazu is not just the perspective of Garganta del Diablo. It’s the entire park. You are literally surrounded by falling water on all sides. As we follow the miles of trails, we meet “curtains” of falling water. We appreciate cascades from afar and close up. We ascend to a high circuit and encounter people. Up until then, it has been mostly birds, butterflies, and a few Coatis, the raccoon-like native inhabitants of the park. Fortunately, we pass them quickly and stop at the San Martin falls. This is another big plunge with a lookout platform where dozens of waterfalls fall all the way down the canyon, erupting in sparkles and rainbows. 

I am so awestruck by the immensity of this place. I don’t know how to take in this much beauty. It’s all so godlike. I feel humbled, grateful, and strangely at ease. Maybe it’s the meditative sound of falling water, but I have some sense of release. It’s like I can let go of inner baggage I no longer need and the falls will wash it away.

The crowds are growing. We steer away from the attraction (the water) and I wish I could do the whole circuit all over again. Right then and there, I make myself a promise to return.

 

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That afternoon, our dynamic guides talk us into testing out a new paddleboarding excursion. The day is perfect: no wind, cloudless skies, a picturesque lake.

We navigate in a speedboat for 20 minutes and anchor by a little island. I have never done this before and am quite sure I will end up in the murky water.

Selva gives us a basic paddleboarding lesson. We first practice laying down on the board, using our arms to paddle. Once we have momentum, we push up to our knees and use the oar to row and direct the board. Then once our balance is firm, it’s one foot up, then the other.

I try…and it is quite fun. It’s not as hard as it looks, at least with no wind. We paddle, standing, around the island and spot a toucan. We venture further out into open water to cross to another arm of the lake. I get tired halfway there and stop to catch my breath. I only hear the wind in my ears and the lapping of the water on the board. It is so peaceful. I sit on my board to absorb the sun.

Selva cruises by and stops to show off a yoga headstand. Paddleboard goals I will likely never have…

Now I am feeling very hot under the sun with the life vest and really want to go in the water for a dip. I still have that “issue”, however. Me and dark water are not friends. It terrifies me to swim in any body of water where I cannot see the bottom (I realize I will never be a scuba diver).

I am melting though and I have to cool off. I dip my foot in. It feels nice. My husband eases off his board in, splashing me with cool water. Great, now I am the only one left on the board. I kinda ease in and let float my legs on top of the water. The water feels refreshing and washes over my waist. I breathe a sigh of relief and go in a little more. It’s the perfect temperature. I lay there, floating, and enjoying the cool water, breeze, and sun. I even forget my deep, dark water conundrum.

Then I remember. Ayyyy!!!!! I hoist myself back on the board in a single push up.

The sun is getting low in the horizon. We pack up and start motoring back to port. I turn around to see Luciano mixing up gin & tonics for us. We sit cross-legged on the bow for a cocktail hour as the sun becomes a fiery, orange ball. A lone fisherman in a motorized skiff sails past, casting his darkened silhouette onto the horizon.

Beautiful Misiones with her rainforests, waterfalls, orange earth, and epic sunsets. We are shrouded in a golden orb of light. I am buzzed from a second gin & tonic and having one of those joy-inducing moments where all I feel is happiness and that everything is right in the world.

 

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Our last morning, we meet Selva to go on a mini hike down to the river where Awasi has a little deck with hammocks. Arriving to the waterfront, I hear that damn rooster.

“He followed us!,” I groan.

Selva laughs, “Liz, the rooster is on the Brazilian side. The gorge bounces the sound back so it sounds like he’s here”.

Or rather, under our neighbor’s villa. Mystery solved…the bloody rooster lives in Brazil.

A couple hours later, it’s time to continue to the Brazilian side of the Falls. Usually, I am ready for the next stop, but this time I am not quite ready to leave. I feel a wave of sadness saying goodbye. It’s as if I was just starting to relax, rediscover balance, and find my flow. I definitely feel lighter and more joyful than when I arrived.

While we did cross over to Brazil, and that side is beautiful, I missed Awasi for a long time after. I am not sure what made it so irreproducible. Perhaps it was the convergence of Mother Nature–her beauty, her power, her embrace–that I felt in full force. Or maybe I was more receptive on this trip and needing my own transformation. Whatever it was, Iguazu on this trip proved to be moving…a magical place where butterflies and rainbows are eternal…and I place I know I am destined to return.

 

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Traveling without Moving

by Liz Caskey on April 15, 2020

 

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Up until last month, we lived in an age of constant movement and fluidity, open international borders, and an ebb and flow of coming and going. We moved liberally all over the place, and to some degree, probably took it for granted, too. Then one day in March, or maybe earlier depending on where you live, it all came to a grinding halt.

Borders closed with little notice. Parks, restaurants, and hotels shut down. Businesses and schools were locked up. Everyone was mandated to stay home as we confronted a silent, unwelcome, global traveler.

Hello, Corona(virus).

Being out and about in the wide-open world felt suddenly unsafe. Unpredictable. Uncertain. Overnight our collective center shifted back home, both physically and figuratively. New logistical challenges emerged as we recentered (remote work, grocery shopping, homeschooling, cooking nonstop). The global economy took off on a roller coaster and many industries, including hospitality, were thrown into volatile and uncharted waters.

Of course, the root cause of this pandemic is illness and suffering, followed by a tidal wave of fear and panic. I think we all have felt some anguish during this time. The loss of human life is very real (and my sincere condolences to those who have personally experienced a loss). There has also been a formidable loss of livelihoods and businesses. And then, there’s the loss of “normality” as we knew it–and there’s no going back to life as it was after this.

While not to trivialize any of the above, at the same time, I somehow feel “Corona” is bestowing on humanity a great gift…one that we will come to appreciate with time once this has passed. In the midst of our ever increasingly busy lives, we got the chance to go home. In all our “doing”, we had collectively gotten distracted from what’s most important: “being”. We had strayed afar from family, ourselves, and most definitely Mother Nature.

So what does home feel like now? Is it more of a nest, and not just a place we rest our heads? What happens when we sit still at home and don’t go anywhere? Do we succumb to boredom and numb, or do we start to appreciate the little things we tended to gloss over in a daily rush to get to school, a meeting, or have dinner on the table? And if we are now present at home, then staying home really isn’t going anywhere, right?

I certainly don’t have the answers, nor can I even offer advice beyond my own life, but my perception is that we are all on a very different journey now.

Here in Santiago, we are in week 4 of lockdown (I think?! Who can remember!). Regardless of time passed, I am slowly realizing how necessary this de-acceleration has been, at least for me. I seriously needed to take a step back from running around and taking planes like buses, and living for the next trip, instead of savoring where I was right now.

Corona, if it wasn’t for you, I never would have stopped to take this breather.

I am seeing how you have shown me the value of rest, reflection, and more creative time. The value of finding small pleasures every day, including raiding the “drink later” part of our wine cellar and chocolate stashes on a daily basis. All of a sudden, I have time to cook, read with my kids, write more, maybe, just maybe, declutter the house. Wasn’t I always complaining that I never had time for that before?

Oh, yes, Corona-V, you are a special moment in time. Not an easy one, but there’s some consolation in knowing it won’t last forever, either.

Perhaps the best path is to try to make the most of it. Try to savor this new pace, find joy in the day-to-day, and look for the silver lining. Ultimately isn’t the greatest luxury right now to be at home safe, healthy and with loved ones? I would say so.

Maybe this collective slow down will finally bring massive clarity and catapult us towards living more closely aligned to our core values, not just by our stock portfolio performance. We can do the work-life-nature balance better. We can be happier without doing or spending more. And, this may be totally groundbreaking, but what if we came to appreciate the slow life and revere silence with the same admiration for our love of productivity and being busy? Is that possible? We wear that like a badge of honor and I think it’s actually the contrary. Only by stopping all the motion will be there space for a new way of living, and being, to emerge.

Hmmmmmmm…..

Corona, you also are teaching me to realllllllly flex my trust muscle. Trust in something larger (hello Universe), trust that everything is figureoutable and will work out, and trust that humans are innately good. Karma will take care of the others. I am learning to lean more into uncertainty and get comfortable with being uncomfortable, something I had heard a bazillion times from self-help gurus but now get to actually apply it. I get a chance to cultivate faith and choose love over fear, despite appearances. This is an opportunity to show up and actually be present. There’s no point in stressing on what will happen in a week, a month, three months, or even a year because in this new sea of uncertainty, our real currency is our intuition and being adaptable and flexible.

Maybe that’s what this is all about. Nature, in her divine wisdom as a Mother, saw us humans needing a bigtime rebalance and said, “OKAY, you guys all need a time out!!!”

And she sent us all home to think about what we’d done for a little while. Hahaha…but seriously!

I know what you are thinking…

Liz, this reflection is all very good and necessary, but since we are all going to be home for a while, how can we keep our love for travel alive, and boredom at bay?!

It’s pretty simple. I observe my kids doing it all the time. Play pretend. Dream. Let’s fire up our imagination to go there. Let’s engage our curiosity and travel virtually right now. Our minds are so powerful. Examples? Here are a few: Sign up to learn Spanish online at iTalki; watch a movie set in your dream destination (hello oldie favorite Romancing the Stone set in Cartagena); Read Che Guevara’s “Motorcycle Diaries”. Since I know you are all drinking a lot of wine, how about ordering some tasty new ones from Chile or Argentina (I can help with recommendations if you need it). Or buy a new cookbook and recreate those flavors at home. Or if that’s too much effort, just click on an inspired playlist on Spotify and make yourself a local cocktail like a Pisco Sour. I promise to help inspire as much as possible on the South America front!

Nobody has a crystal ball as to what comes next nor when this ends nor how we go back to “normal”. It won’t be the same world as pre-Corona. This is a new era in history and humanity dawning.

I do have total certainty, however, that we will persevere and there will be light and goodness on the other side of all this. I also know that international travel will return and flourish. And when that happens, we will, most definitely, have serious cabin fever…so why not start dreaming (and even planning) NOW.

Imagine the rush of getting on a plane, taking off, and heading to a new destination. That excitement of flooding your senses with newness. You can go there now with your senses and in your mind.

I will leave you with the lyrics of one of my favorite songs from the British funk band, Jamiroquai:

“Can’t stop, no
I know all we’re doing is traveling without moving”

We can all travel without moving. Let’s enjoy this new journey, and chapter, together.

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A Coffee Affair with Colombia

by Liz Caskey on September 26, 2019

 

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I am sitting in a colorful little cafe in Bogotá’s trendy Zona G. Outside a steady rain is falling. Bogotá is a mountainous city with chilly air and frequent showers. Much like in Britain, it’s wise to always have an umbrella in hand (or purse). Today, fittingly, the weather is perfect to indulge in an afternoon coffee crawl.

I am ready to get caffeinated.

I meet with Karen Attman, an American expat-cum-Colombia coffee expert who arrived in Bogotá years ago and now educates on all things Colombian coffee. She’s going to introduce me to a variety of styles and roasters to take the pulse of the specialty coffee scene, which is growing exponentially in Bogotá and countrywide.

We start at Colo, which ended up being one of my favorite roasters in Colombia. We sit at the counter with the barista, David. Karen starts by saying, with a slight laugh, “You are going to hear this phrase over and over again. Colombian coffee is the best. Of course, Colombians are the ones saying that, but it is true.”

She expands, “It all starts with the species used, Arabica beans, that generally produce better flavors and more complexity than the commercial Robusta. In fact, only Arabica can be exported from Colombia to protect the reputation (and prices) of Colombian coffee. Colombians recognized the value of quality coffee right from the beginning. While other countries (Brazil and Vietnam, to name just two) have focused on quantity for at least part of their production, and used the lower quality Robusta beans.”

 

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Karen pulls out a flavor wheel, similar to those used for wine and chocolate, two of my other favorite things in life. I immediately know that this is going to get deep rather quickly.

“Like wine, there are aromas, structure, acidity to consider. It depends how you roast the beans, grind them, the brewing method and extraction.”

Oh yes, I feel my inner coffee geek emerging. This is all so interesting, fun, flavorful.

To get the tasting started, at my request, I want to try the geisha coffee, a bit of a legend in the coffee world. The Geisha variety rose to fame when Hacienda La Esmeralda entered it into the Best of Panama competition in 2004–and won. Then they won again for a further five consecutive years. Everyone was completely floored by the Geisha’s fragrant notes and citrusy floral sweetness. However, Geisha isn’t exclusive to Panama – it’s also grown in Ethiopia, Tanzania, Malawi, Costa Rica, Peru, and Colombia.

When I mentioned I was headed to Colombia to taste coffee, my serious coffee aficionado friends wrote:

“Liz!!!! Must. Try. The. Geisha.”

and

“Girl, it’s God in a cup.”

Well, then it must be good. Noted.

Geisha is best brewed as a filter, as its subtlety is less suited to the harsh pressure of an espresso machine (although full disclosure, I also tried it as an espresso and it was delish). Geisha most definitely does not shine with a blanket of steamed milk poured over it. That is total sacrilege. And to add my two cents on this matter, I personally feel that putting any milk or sugar in a specialty coffee is total sacrilege. There…I’VE FINALLY SAID IT!

In Geisha coffee’s case, let’s see, this would be akin to putting some ice cubes and strawberries in your Grand Cru White Burgundy. Ummm…NO. Please don’t do that.

David prepared the Geisha in a V60 (pour-over). He worked in silence with the precision of a scientist conducting an experiment from weighing the beans to grinding them, taking the water temperature, and then expertly wetting the grinds. Once poured, the coffee looked almost tealike. Not at all what I expected.

The signature of a good Geisha is the floral aroma. I was totally blown away by its perfume-like quality. It smoothly transitioned in the mouth into this sweetness, almost honey-like, with a delicate acidity that kept it feeling “alive”. It lingered, like a fine wine, just the right amount of time. It was so flavorful and light, unlike any coffee I had ever tried before. It somehow reminded me of the “Pinot Noir” of the coffee world.

Finally, I had finally lost my Geisha coffee virginity.
 
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Karen orders another round, different bean and different preparation (Aeropress). I need more clarity as to the “specs” of a perfect cup of coffee and how I should be making it at home.

Me: Confession time. I think I am scalding my coffee in the French Press with water that’s too hot and pouring too fast. How should a perfect cup smell, taste, feel?

Her: That is a really open question about “perfection”, given the huge variations in fragrance, aroma, body, and flavors in the world of specialty coffee.

Me: Enlighten me with some general parameters, please.

Her: There is no one perfect type of coffee. (Amen). There are lots to choose from. That means you can choose a coffee with a light body, complex yet subtle flavors, and a prolonged finish. Or you can go for a heavy body, profound flavors, and a surprising finish.

Me: (Lighting up) For sure. This is sure sounding a lot like wine (in my head I am screaming…Yes! Wine! Familiar territory!)

Her: It is. It depends on the type of coffee like the species and variety, but also how it was processed, roasted, and brewed.

Me: I just want to have palate-bending coffee every morning now that the bar has been set high with that Geisha. How do I do that?

Her: Learning to brew coffee is an art that takes some time to learn. With practice, a person learns how varieties such as Geisha or Bourbon affect the results in the cup. They know what to expect from a natural processed coffee as opposed to a washed coffee, and they understand what a light roast will do to the coffee. And of course, how to prepare all of this at home.

Me: Right, right…of course!

I try to act like I just followed everything she just said, but in actuality, I desperately need a glossary and now, I damn well know I have been scorching the shit out of my coffee every morning.

 
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We walk in the rain through the pretty residential area near Parque del 93, a stylish area of Bogotá. Our destination is Azahar, one of the specialty coffee pioneers in Colombia that have blazed the trail both in fair trade, roasting style, and it’s cool cafes across town.

With nearly half a dozen beans and styles, we order a Chemex of their “Frutal” blend. I am particularly intrigued by the idea that coffee, like wine and chocolate, comes from a fruit. My theory is that if processed correctly, I should perceive that fruitiness in a cup of coffee.

The cafe is extremely busy and we luckily find a table a bird’s eye view of the tattooed baristas pumping out orders.

As we sip this coffee, deeper in body, aromas, and flavors than the previous ones, it is most definitely “fruity” (think figs, plums, dark fruit). Karen goes deeper into why Colombian coffee is so good, but in a word, it’s the terroir.

All of Colombia is within what is called the Coffee Belt, that region of the globe where coffee can be grown. Colombia also has plenty of mountains which is essential for growing Arabica coffee. Thus, Colombia can produce coffee from north to south, and pretty much from east to west. Add to this climatic Eden an abundance of rich volcanic soil and that most of the coffee is shade-grown, handpicked, and processed with care, you can see why it’s just so good.

“But that is only the beginning,” she continues, “Then comes the roasting, much like the winemaker and wine. Roasting is an art. And frankly, not everyone gets that art right. However, when taking into account only good quality coffee and roasters, there are still a thousand differences between one company and another.”

She launches off some questions to consider like: Where is the company sourcing the coffee from? What types of processes does the farmer use? What does the company expect from a coffee? Those are all determining factors. However, in the end, the greatest factor is the roaster. A skilled roaster is key.

We discuss why finding a company/roaster that you love is vital for coffee pleasure and alignment. She really makes me think about what style I like, what draws me in flavor-wise. Hmmm. Am I looking for lighter flavors and a more subtle experience? Or for fruity, high acidity coffees? Do I look for intense flavors? There are no set answers (like in everything in life) and she encourages me to taste as much as possible.
 
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And I did just that.

I hit numerous specialty coffee spots in Bogotá. After, we traveled to the coffee mountains of the Quindio region. We tasted in Medellin in the region of Antioquia. No two coffees were alike. Some were sweet. Others were floral. Some were tea-like (those geishas and bourbons). Some tasted like lemongrass. Others were Mocha-kissed and caramel-laden.
After a few weeks in Colombia, I really had become a real coffee aficionado–and a caffeine addict. But I had also achieved honing my taste preferences. Pretty much, they are the same as in wine, chocolate, and food. I like aromatic and light (citrusy or floral), medium body with presence but not too overbearing. Great acidity with maybe a touch of sweetness (sometimes, not always). And the major dealbreaker, NO BITTERNESS. EVER. The bitterness is actually a defect, as many roasters explained, and hallmark of a “burnt” coffee.

This topic of “dark roast” coffee, which I will tackle in a future post, is so typical of Starbucks and much of what of Europe is drinking as “good coffee” (looking at you, Italy). The coffee is actually over-roasted, and even burnt, in many cases. Of course, with the inherent bitterness from over-roasting, clearly many people will want to balance (or cover) that with sugar and milk. I no longer accept the general perception that coffee has a natural, slightly bitter aftertaste after my Colombia coffee education. People, it is not the case. It’s 100% a roasting issue.

I arrived home in Chile, quite literally, with a whole suitcase of coffee. We’ve been drinking it for the past few months across regions, beans, producers, and roasters. We are constantly amazed by how different each coffee is.

And for those wondering, I finally did up my brewing game. I got a nifty Hario V60 glass pour-over (a favorite of many baristas) that yields a coffee that is so much more flavorful. Truthfully, I have nearly abandoned the French Press (my husband still uses it, he likes a more robust morning coffee). I relish the whole ceremony of grinding, weighing, preparing my coffee slowly, and savoring the aromas as it’s coming to life.

I also love knowing the origin of my coffee. There’s so much more meaning when you know the place where it’s grown, the people behind it, and its journey from bean-to-cup.

Most definitely, this is the beginning of a beautiful love affair with Colombia and its specialty coffees.

 
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About Sunday Night…

by Liz Caskey on September 9, 2019

 

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Two Sundays ago, the first Sunday Suppers communal dinner party in Chile, and South America, was born. Thirty people came together between guests and organizers in an evening celebrating local end-of-winter produce, food artisans, and a few of Chile’s finest wines and pisco.

It was totally magical.

The dinner was the manifestation of my longtime dream to co-create an event with my friend, chef Alvaro Romero, and unite some of the producers we feature on our journeys in Chile for our travelers. I had been itching to do a meaningful local event and I was greatly inspired by the global communal dinner party movement, Sunday Suppers, started by Karen Mordechai. Every season across the globe, hosts open their homes (or studios) and put together themed dinner parties where food-loving locals can join. There are a score of cities across the US, Europe, and even Australia, but South America was not represented.

Certainly it seemed like the perfect opportunity, so I wrote them to inquire about hosting one in Santiago, and things began to materialize.

 

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First and foremost, these dinners are all about community and certainly I could not have pulled it off without the support of my amazing collaborators who are all passionate about what they do and brought something special to the table, quite literally.

We held the event in the intimate space of Atelier Cristian Donoso, who so generously opened his doors to us. Cristian Donoso is a talented ebanista who makes (by hand) stunning furniture that is truly unique pieces of art. His Atelier, which is a showroom but feels like an intimate, exquisitely decorated house, has a gorgeous kitchen space and dining area that became the perfect stage for our dinner.

The Atelier was also conveniently located near Chef Alvaro’s new restaurant, La Mesa (opening soon!!). In discussing the menu based on the Sunday Suppers 2019 winter recipes, Alvaro decided to bring a “preview” of La Mesa’s food philosophy and incorporate the farm-to-table concept. He also invoked his outstanding kitchen and service team that made the evening flow perfectly. More on the menu below.

Marybeth Bentwood, of Brand Elevation Communications, who’s a PR guru focused on wines and spirits, orchestrated the impressive line up of Chilean wines that paired perfectly with each course, and also suggested to serve Chile’s most refined pisco as a nice ending to the meal (good call!).

Ignacia Murtagh, a talented designer and textile/ceramic artist, contributed the sleek vases for the tables and the design of the flower arrangements, made with one of my favorite seasonal flowers, ranunculus.

And of course, there are the wonderful people who came…I outreached to all my networks and was amazed at the outpouring of people wanting to join. It was a congregation of Chile and beyond; a uniting of cultures, languages, ages, walks of life, friends, strangers, all brought together by a love of good food and wine.

 

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Since we are in opposite seasons in Chile, we used the winter menu known as “Harmony” as the base and tweaked it slightly to make it more in tune with some special seasonal Chilean ingredients.

Upon arrival, we served guests offered a glass of the Miguel Torres Estelado sparkling rose made with the totally Chilean Pais grape. It’s the perfect palate opener that’s dry and crisp with fine bubbles. Other folks preferred a favorite Chardonnay from the south of Chile Aquitania Winery called Sol de Sol which is very Burgundian in style. Contrary to what many think of Chardonnays, this is one has great acid so it feels very alive on the palate yet is silky and easy to drink on its own or with food. Crunchy vegetable crudités and a tasty yogurt sauce were passed and people mingled until we sat down to eat at 7:45pm. In Chilean fashion, the aperitivo was extended a little longer.

The first course was a rich, velvety soup made from confit de coliflor, cream of cauliflower. A grating of fresh black truffles from Jordi Grau and his awesome project, Trufas Grau, in the southern lake district of Chile made the dish. What a luxury! The soup paired brilliantly with the De Martino Single Vineyard Chardonnay called “Tres Volcanes”, from the southern Malleco Valley. This Chardonnay was brilliant—deep, fresh, mineral-laden and “juicy” in the mouth, we could not stop drinking it (until it was gone!).

The main course was served family-style and the focus was the dazzling produce from the organic farm La Granja del Chef. It was an explosion of colors, tastes, and textures, which Alvaro so masterfully presented: Roasted baby eggplant drizzled with vinaigrette, roasted tri-color carrots, charred onions, radicchio salad with sour cherry dressing. I could have made dinner just out of the veggies until the tender grilled, free-range chicken from Granja Tinajacura appeared alongside creamy polenta. The flavors tangoed perfectly with the red wine, Milla Cala, a show-stopping red blend from Vik Winery. Such deliciousness in the glass…a graceful wine where everything is in perfect balance in its complexity, aromas, and body.

That’s the beauty of food, and wine (grapes!), that are cultivated, or raised, with so much care. When you have the best and tastiest ingredients, cooking very simply is the best approach and the food will be extraordinary because it tastes like it is. The same can be said of terroir-driven wines, like those we savored at the dinner. Each wine was so unique, authentic, and truly expressed the corner of Chile where it was grown.

For dessert, we veered lighter with a barely sweet option: Carmenere (red wine) poached pairs and Alvaro made homemade creamy goat cheese. We continued with the wine before serving the palate-bending chocolate from Obolo.

Mark Gerritts, founder, owner, and chocolate maker of Obolo Chocolate, was kind enough to share their brand new line of chocolates entitled Sabores Endemicos, Native Flavors. These are seven different flavors found in Chile from the northern desert to southern Patagonia paired with different types of chocolate (white, milk, dark) and percentages of cacao. He took over a year to develop these bars so we were quite honored to be among the first in Chile to taste them. We moved from the White Chocolate with earthy Murta berries to the Atacama Desert’s citrusy Rica Rica with 50% Dark Milk Chocolate. The crunchy, and addictively salty, 70% Cahuil Flor de Sal was a universal favorite and things ended on a spicy note with the 70% Merken (smoked chili pepper) that was piquant and very unusual.

The artisanal pisco (grape brandy) Waqar was served after the first round of chocolate. It was poured “neat” and surprised everyone. Much of the pisco in the Chilean market is quite rustic and used in cocktails to cover the flavor. However, this pisco is another story of refinement. The nose was delicate and floral. In the mouth, the body was silky and smooth and not overbearing. It was a total pleasure to sip and the perfect ending to the meal for the sobremesa, that moment after dinner when conversation carries on over the wine, or pisco, in this case.

 

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I bounced between tables to chat with guests and loved watching how people were bonding over the food and wine. New friendships were formed. Connections were made. I admired the beauty of what was happening. It’s that magic moment when the momentum of a party becomes its own thing. People are sharing, enjoying, laughing, and being in the moment.

And with the beautiful surroundings, everything was cloaked in a soft, radiant glow. My heart was exploding with happiness. My dream had come true! How amazing is that something as simple as “dinner” can be so transformative; that the simple act of eating together can feed the soul on such a deep level.

And that’s just it; it wasn’t only about the food and wine. It was all the love and intention that had been poured into every step of the dinner; the atmosphere and space that were created; the openness with which everyone arrived. That’s how the evening blossomed and why it resonated with everyone.

Sunday Suppers in Chile was a chance for all of us to get out of hiding, out of our houses, out of our normal social circles, out of our own kitchens, and be open to experiencing something new. And ultimately that’s what people take home—the memories of the flavors and great conversations that were had.

I want to give a big thank you to everyone who believed in my idea to host this dinner, supported it, and all the guests who trusted in us to come. Cannot wait until the next one!

 

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The Culinary Conservationists

by Liz Caskey on August 9, 2019

 
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I am on a twisting country road high on an Andean plateau. We appear to be on a road to nowhere as we careen towards the jagged outline of the Andes. We zip through patchwork fields where only an occasional shepherd herds a flock of sheep or alpacas.

We pass through the colonial village of Maras, a place untouched by the passage of time and centuries of development. Its crumbling 16th-century facades still bare the original coats of arms erected by the Spanish when Maras was a key stop on a major trading route between the Andes and the jungle.

Our destination? MIL. Opened in mid-2018, this is the latest restaurant of Peru’s game-changing, envelope-pushing, futuristic-thinking chef, Virgilio Martinez. He rose to culinary heights with Central Restaurante in Lima (ranked among the best in the world) and debut on Netflix’s “The Chef’s Table”. However, it is MIL, which is quickly becoming a bucket list restaurant for food-loving travelers journeying to Peru. In fact, lunch at MIL is not only what you could call “destination dining”, but it’s also as necessary as a trip to Machu Picchu. Simply put, MIL will blow open your understanding of Sacred Valley culture, food, traditions, and history via the plate (and palate).

 
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The restaurant is perched above the breathtaking ruins of Moray, a wide-open amphitheater of stacked concentric circles with the backdrop of the chiseled mountains. These terraces were built into the mountainside as a sort of ancient Andean laboratory by the Incas at 11,500 feet above sea level. Here, they likely studied crops at different altitudes and conditions growing everything from fava beans to corn and tubers.

Chef Virgilio has always found inspiration for his menus in Peru’s mix of altitudes and their different ecosystems. The team at MIL has formed a few co-ops, of sorts, to work with nearby indigenous communities to source local foodstuffs, meats, vegetables, herbs, pink salt, and perhaps most important, leverage their knowledge. It’s these local communities that have taught them about the plants, their cultivation, the traditions, the ancestral dishes, and food preparations. Together, MIL (and the accompanying research lab, Mater Iniciativa) is working to honor Sacred Valley’s regionality, diversity, and ultimately the identity of its unique cuisine within Peru. They are the “culinary conservationists”.

There is no dinner served at MIL, only lunch. Much of it has to do with the restaurant’s distance from Cusco and relative isolation. It’s also a nod to the longstanding tradition of the farmworkers partaking in a large midday meal. And let’s also recognize that at this altitude, 11,700 feet above sea level to be exact, digestion is considerably slower. Thus, lighter fare and eating slowly, along with skipping the booze, is usually recommended. I would also throw in, as a pro tip, to only dine at MIL once you are fully acclimated to the high altitude (i.e. do not make a beeline from the Cusco airport to lunch; give your body a day or two to adjust).

 
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MIL is housed within a former vicuña breeding center and previously was a parador used for private events. When Martinez acquired the property, it was completely transformed into a minimalist culinary temple dedicated to research, the preservation of Andean culinary culture, and the finest restaurant in Peru outside Lima.

Built around a central courtyard encased by glass, we first pass through the dried herb corridor where native plants and herbs are hung to be air-dried. Around the corner, we wander past shelves of damajuanas, jugs, filled with pisco and agua ardiente where the herbs are infusing the spirits to make drinkable “potions”.

Inside the restaurant, there’s a hushed monastic vibe. The interiors of the dining rooms are minimalist with sleek, long wooden tables that make you feel as if you are sitting down to a great feast (you are). On the wall, hangings of colorful spun alpaca yarn in earthy hues give texture and warmth to the adobe walls. This all sets a clean stage for the show-stopping dishes about to grace our table.

Our host, with a sweet southern drawl, welcomes us. We embark on our voyage. At MIL, there are no courses, only “moments” (eight of them). They have clever names like “Andean Forest”, “Extreme Altitude,” “Frozen Cordillera”, and “Huatia de Cacao”. Each moment thoughtfully explores the flavors of different altitudes and the corresponding agricultural and cultural ecosystems found there.

Our first moment is Preservation where chuño, a common foodstuff in the Andes, is the star. Chuño is made from potatoes that have been freeze-dried at high altitudes until they turn into white little rocks. They can be stored for long periods without spoilage and are normally rehydrated into soups, or milled into a starchy flour to be used in bread. In this case, it was made into delectably crunchy, airy chuño chips served alongside a spongy green coca leaf bread filled with pureed fava beans. Fava beans are a staple food of the Andean communities since they grow well at high altitudes. A sauce (elderberry) butter and a tree tomato uchuta (chile sauce) were accompaniments. It was a mesmerizing contrast of textures and unusual flavors happening in my mouth at once.

I suddenly wished I had a wine to accompany it, but I knew the altitude would make my head pound later. I sipped my muña tea, an Andean wild mint growing on the mountainsides (magic for both digestion and altitude). MIL does have high-concept, non-alcoholic drink pairings that range from tealike concoctions to juices and the citrusy kiwicha (amaranth) milk though, too.

The next course served is called “Plateau”. It’s (raw) lamb tartare. Everyone glances quietly at each other, saying nothing. But I know what everyone’s thinking… “Raw lamb?!?!” Our host senses our trepidation and assures us it’s fine. I spoon a little of the pink meat and delicate flower petals onto a crunchy quinoa cracker. It is succulent yet light, and far from gamey. I take another bite and fight my desire to immediately hoard the entire dish for myself (MIL serves everything family-style).

 
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I glance across the patio towards the Mater Iniciativa research lab where a small team of researchers (botanists, anthropologists, biologists) gather. They work alongside Virgilio Martinez, his sister Malena Martinez (head of the center), and his wife and fellow chef, Pia Leon, to study and catalog indigenous Peruvian products. Each product’s scientific origin and use are fully documented. Later, after lunch, we would see tables of the different maize and tubers (among the thousands of varieties native to Peru). Outside, the golden hills of the Sacred Valley darken. Rain looks ominous as a gust of wind rustles the thatched roof in an impromptu cloud burst. I am grateful inside, sheltered from the elements.

Our next moment arrives and it’s called the “Diversity of Corn”. A firm, tangy fresh cheese is grilled over charcoal and served alongside a soupy bowl of sweet corn kernels called chullpi. This is the kind of delicious peasant food eaten in many local homes. An herbaceous green sauce freshens up the dish and the crunchy corn chips to sop up the sauce are insanely delicious.

The courses continue. I don’t intend to spoil the surprise of the full menu for you, but I can suggest that you pace yourself. Nibble, eat the moments you love, pass on the ones you don’t, drink lots of water. Remember…altitude! I start to slow down after Moment #4. By #8, my appetite has waned to the point I almost resist dessert. Almost. Thank god I did not!! “Huatia of Cacao” pays homage to cacao, which happens to grow in the jungle part of the Cusco province on the other side of the Andes. This delicious frozen play on cacao incorporates its mucilage, the sweet white lychee-like pulp encasing each of the seeds, as a refreshing granita. To end a meal there, I order an espresso made from Three Monkeys beans, which has gained a bit of a cult following in Cusco. So balance and fruity.

After lunch, we visit the research center. As we enter, our noses are met by the heavenly scent of fresh chocolate being made. PSA! MIL makes its own dark chocolate bars which you can take home with you (no brainer). We chat with a few of the international fellows who have arrived from all over the globe for residencies ranging from a month to a year. Corn, tubers, and herbs are laid out on tables to be cataloged. On the walls, there are illustrations of different Peruvian cacao pods and their flavor profiles. In a lone corner, some of the modern stone tableware designed exclusively for the restaurant along with gourmet products are available to take home.

I peer out the window. In the distance, I see a young boy herding his sheep. I wonder if he knows about this place. Would he wonder why guests come from all over the world to eat here? Would he feel proud to know that these local ingredients and flavors, perhaps many being so familiar, are being cataloged, studied, transformed, elevated, and constitute part of a beauitful contribution to the food culture of the Sacred Valley, Peru, and humanity?

 
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This is why MIL and its initiative are game-changers for the Sacred Valley and Peru.

They are putting the indigenous communities’ foods, cultures, heritage, and nature at the forefront of their mission. They are taking what’s endemic and traditional in the Sacred Valley and flipping it upside down to give it a modern edge. It’s not only a meal, but it’s also cultural immersion that is absolutely compelling–and delicious.

MIL merits a trip not just as a restaurant but as a “bucket list destination” within Peru. Can it stand proudly next to Machu Pichu? Absolutely.
 
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Risen

by Liz Caskey on June 7, 2019

 
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Flour, yeast, water, salt.  

Plus time and temperature.

Those are the ingredients to make good bread. It is simple–but not easy to make. Not without a lot of practice, and patience. That’s why baking bread is a craft.

To be honest, it’s a realm of the kitchen that I had avoided for years. I perceived it to be “complicated” and “fiddly”. Hard to master. I liked the freedom of intuitive cooking–going to the market, seeing the ingredients, and spontaneously deciding how to prepare them. Baking was the antithesis of this. It was all about proportions, exactitude, chemistry. What I hadn’t calculated, though, was how incredibly rewarding baking could be–and the mindfulness it could bring to life.

That was until I saw “Cooked” on Netflix. Then everything changed…

Cooked featured four segments exploring the elements that transformed human existence: fire, water, air, and earth. Specifically, the chapter on “Air” was enchanting. Certainly, air is the most elusive element–we cannot see it. There’s something magical about air because it transforms food by getting into it…like a loaf of bread. My fascination with artisan bread baking had been officially born. 

During Pollan’s exploration into the science, and artistry, of bread-making, he visits the baker Richard Bourdon of Berkshire Mountain Bakery. This man is one of the main voices behind the natural (sourdough) fermentation movement and has been the teacher, and mentor, to many of the most famous bakers like Chad Robertson of Tartine Bakery in San Francisco.

Bourdon is an old master. He has been practicing his craft for over four decades and his mission is to share “the proper way to make bread.” By that, he establishes immediately that grains are not digestible, so the first goal of making any bread is to break them down with fermentation. “Fermentation,” as he declares, “is the key to health”. In the documentary, his words flow like poetry. His passion for bread is so palatable. He transmits total conviction and love for his craft that it moved me on such a deep level I felt I had to go deeper into it. Beyond the craftsmanship, what he was modeling was how bread is a metaphor for living life wholly.

I was inspired to try bread making, but I knew nada about it. Picking up a book to try on my own seemed like guaranteed frustration. I would give up too easily–I knew myself. So I signed up for a 6-week baking class with Fran Leyton of La Panadera in Barrio Italia (Santiago).

The first day of class, I arrived a hot mess. Completely panic-stricken. All of a sudden, there was talk of a scale for precise measurements and employing ratios. Ohhhh noooo!! My non-numeric brain was spinning.

Following her instructions, we started with a “simple” pan de campo, a rustic sort of batard. As I mixed and tried to knead, my worse cooking fears were materializing. The dough was too damn sticky, and getting stickier by the minute. It looked like wet cement glued to my fingers. Ten minutes into the class and my fate was already sealed. I was totally going to suck at baking! Fran the baker appeared like an angel over my shoulder and chimed, “There’s no bread that cannot be remedied without a little tweaking of the flour and water proportions–and kneading. Don’t despair querida.”

“Right, Liz. Don’t despair.” I looked down at my thickly battered fingers (goodbye manicure!). Doubtful.

Somehow, though, I did persevere. I just threw myself in.  Who cared (except my ego)? I didn’t have to show anything, know anything, prove anything. I just had to show up and be willing to get down to business and learn. As we say in Spanish, “meter las manos a la masa”, put your hands in the dough (rough translation: just get to it).  

I had to be willing to go down a new (unknown) road in the kitchen. The kitchen is a place where I always feel at home, totally in my element. Bread baking completely pulled me out of my comfort zone and my control freak mind was losing it. It rambled helplessly with “buts”:

“But how do I know if…it’s kneaded enough? Oh wait, look, but it’s too wet/dry/bumpy/smooth. Oh, no, what did I do now? Look, it didn’t puff up as much as that girl’s. But how do I know if I added the right amount of yeast? These goddamn ratios! Who can remember them? I was terrible at math in school. How do I even know if it is cooked? If I eat undercooked bread, will I totally throw off all my gut bacteria?”

And on and on. Finally, I decided I had to try with no expectations. All the bread creations could all flops and I had to be okay with that.

During those six weeks, we experimented with different fermentation styles, lengths, hydrations, and yeasts. We made Chilean marraqueta, batard, pan de campo, whole wheat, rye, ciabatta, baguette, brioche, sweet bread, among others. Even if my bread looked passable, sticking it in the oven to bake was a chemistry crap shoot. When it emerged like actually looking like a beautiful bread baby, I would cry out of pride. When my first attempt at a sourdough looked like a squashed pancake and tasted terrible, I felt like I had failed college finals. Full disclosure: 50-50 outcome. I was humbled. I got consistently frustrated. The class was hard but fun. Even in the failing, it was somehow satisfying. At least I was trying to make something bread-like.
 
 
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By the end of the class, though, a funny thing emerged. Making bread had started to feel kinda intuitive. I started seeing patterns in the ratios; I could sometimes anticipate results. I remembered a few basic recipes without looking at my notes. When I got to that “sticky point” where the bread becomes this big, gooey heap on the bench (previously a meltdown moment), I just kept working it. Add a little more flour. Knead. Oops, went too far. Add a little water. Knead. Feel it. Keep going.

Yes….feel it.

That was the key to baking–and perhaps just learning to loosen up my grip on life and lean into it more.

Sure, in baking there’s so much science and chemistry happening, but making bread also requires presence and feeling the dough. I liked that part a lot. I could be participative in its transformation from moment to moment.

No book could have made taught me this last piece. I could only learn by doing. By making mistakes. Correcting them. Gaining experience with the ingredients. Growing my own confidence as I went through the baking process again and again.

A few years have passed since that bread class now. I still make bread at home, albeit sporadically. Some attempts are better than others. However, exploring that curiosity about bread making gave me a deep appreciation for the craft, the science, and the alchemy of how flour, yeast, salt, and water come together to make this magical, nutritious food that has sustained humanity for thousands of years.

And perhaps my biggest takeaway was a deeper understanding of how bread is a real living thing that we, quite literally, breathe (air) into.

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