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qohamika-blog · 5 years ago

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What You Need to Know About Tanzania Visa

https://ru.ivisa.com/tanzania-visa

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| You can decide to remain in the game lodges. If camping close to the village, it's possible to negotiate with village elders visit. It can be costly to fly to Kilimanjaro airport, particularly during the season.

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For many large industrial banks, banking small businesses has ever proved challenging, and in the majority of surveys of small small business finance. Business visas are a short-term immigration solution designed to permit applicants to take part in a variety of business related activities including attending meetings and company conferences and researching potential buyers or suppliers. Trading is about probabilities.

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When you have completed your on-line application, all you need to do is submit it to your community visa centre. In all instances, passports must be valid for no less than six months after the length of the visa. Only Tanzanian E-visas don't need physical verification.

If You Read Nothing Else Today, Read This Report on Tanzania Visa River trips are readily available. If camping close to the village, it's possible to negotiate with village elders visit. There are a lot of different activities to take part in while going to the nation without a sensational tall Mount Kilimanjaro.

For company or tourist visits to numerous foeriegn countries American citizens require a valid travel visa. There are a few risks that are related to all travellers irrespective of destination. Mentioned following are some critical truth about Tanzania that will allow you to comprehend the nation and its culture better.

The Tanzania Visa Cover Up There might be additional restrictions and requirements, based on your individual circumstance and the area you're applying from. Hopefully it's going to be based both on cost and capacity to satisfy your requirements, but how you make that final decision is your choice. If you're planning to work or volunteer, you will require a valid work permit.

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jerardeusebio · 6 years ago

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Retrospect: Saigon

The first thing I do in Vietnam is pee. It isn’t very glamorous, isn’t something that would end up on my Facebook timeline, but here it is. The mundane, inane realities of traveling is oftentimes obscured by the prescribed highlights, but in order to get to them, there are necessary steps to be taken. Most of the time, these are the things we don’t bring out our camera phones for. Technically, the first thing I did after Dylan and I looked through the airplane window, to marvel at the city lights of what presumably was Ho Chi Minh, was to wince in pain. My ears were throbbing and in a matter of seconds became temporarily deaf. Change in altitude. It figures. I think I even cried. Minutes later, no longer deaf and wincing, backpack strapped securely on, two feet back on land, I am peeing.

17 December 2018

The first morning in Ho Chi Minh is dedicated to phở. Dylan and I learned from our many local travels prior that it is vital to watch where the locals eat. We are in Vietnam, hungry. We want the best of their food. And what is about to be proven, yet again, is this: the best referrals aren’t always found online. From our hostel, we randomly choose to turn left and walk the length of the street. We log only a few meters and find a crowded corner restaurant. It isn’t fancy. In fact, it looks like a lot of the eateries in the grittier parts of Manila. Stainless steel tables. No air conditioning. Staff in different clothes. Men and women crowd its tables as soon as they get off their motorcycles, which they park close by. It is almost as if the place is part of their routine for the day, an automatic stop. There’s no way of knowing of course except to ask them. Dylan and I are too hungry to attempt that so we order instead. We continue to wonder, briefly as we begin munching on the generous greens that come with the large soup bowls. I forget what I was just thinking. I forget what day it is. I forget that we’ve committed to veganism for more than a quarter of a year. For a fleeting moment, I forget all the other delicious meals I’ve ever had up until that point.

We walk to the City Hall and gaze at its European architecture. Dozens of other tourists are taking a picture of it, with it. Dylan and I do the same under the shade of a small tree. We walk afterwards to a group of pigeons pecking at whatever we couldn’t see on the pavement. I run to them and Dylan takes a snap as they scatter away, flying for their lives. This is the better-looking part of the city. Our feet, moments later, brings us then to the Notre Dame church, where the crowd is thicker, even though the church is closed. We take more photos of ourselves and the structure, and I couldn’t help but dismiss it. Sure, I’ve seen in it before, blown-up on a wall in a Vietnamese café, a block from where I worked in Makati. It isn’t at all impressive next to the churches, basilicas, and cathedrals I’ve been to back home—but this is Vietnam, it’s part of their history, so we take a couple more photos, even a video. We catch on camera pigeons flying right behind us and get a charge out of our luck.

After checking out the large and interesting post office, we find our way into a charming street left of the church. Bookstores, cafés, and kiosks are lined up the length of the road. I browse through the books on sale and see everything is in Vietnamese, including the fifth installation of the Harry Potter series. Dylan lines up at the prettiest café and orders us cream puffs, which we instantly decide we love. The coffee is too bitter for him, though, and we leave for the Imperial Palace with his cup still half full.

The line for entry at the Imperial Palace is long. Patiently holding our spot in the line, we gaze at the structure through the wrought iron fences. It takes us quite a while, but we get in in the end. At the vehicle ramp, we’re greeted by these bonsais in gorgeous pots. I recognise the plant as kamuning. I push Dylan to smell the flowers, to notice it, to believe I identified it correctly, and to take a photo of me, naturally. The palace interiors is as could be expected. Grand, intricate, Asian, and dated. The palace reminds me of the Marcoses’ Malacañan of the North. The thing I like most are the bunkers, and the maze-like layout of the basement. The garden at the back of the palace is home to a beautiful giant tree, its roots visible on the surface of the ground, the pattern revealing an intricate and altogether interesting display. Dylan and I marvel at the sight before deciding it is time for the War Remnants Museum.

We walk a long way and, in the middle of our search for the museum, even get lost. We tap, tap, tap on our phone screens and wonder what offline Google Maps has that could help. When we finally find it, we’re hungry again and a bit impatient, but the war is such a part of Vietnam’s history and identity that our resolve is renewed. We are certain we want to be here, of all the places we could be going at this hour. Honestly, there has been considerable anticipation for this part of our visit here, at least on my part. To say that I was inconsolable at the end of Miss Saigon would be an understatement. This museum visit is about to give me the cold, hard facts of how the war was for Vietnam and its people. But of course we had formed manageable expectations, and in the first few galleries, our low expectations are met. But gallery after gallery, room after room, we begin to understand the story from the Vietnamese side of that story. We arrive at the top floor, where they show the effects of the chemical warfare not only on the forests and crops, but also on the people who have been disfigured and debilitated by these chemicals. We examine the photographs and read the writings on the wall. My lips part partially. I turn to Dylan and find tears rolling down his cheeks. I look at what he’s eyeing—a disfigured man, a second generation victim and survivor, trying to carve wood using his feet. I scan the room and take in these testaments. Outside, when we exit, a soft wind arrives, rustling the leaves of a towering ficus, and we leave the museum compound knowing well what evil looks like.

On the way to Ben Thanh Market, we pass by a Jollibee. We’d be absurd not to try, so of course we do. And of course the food tastes similar but different, even the drink options are exotic-looking. We spend the rest of our time there watching a skilled staff arrange balloons for a kiddie party.

At Ben Than, Mika lures us with her prowess in Tagalog. The small Vietnamese woman has been selling here a long time and so has worked and is actually friends with a Filipina, who presumably has been teaching her. We compliment her repeatedly for her mastery of our language, her sheer interest and charm while using it. “Mura lang, bigyan kitang tawad.” She could easily pass as one of us, albeit very business-minded one. We buy embroidered wallets and trinkets of all sorts. We leave unsure if we really got the promised discounts.

The first night in Ho Chih Minh is also dedicated to phở. This time we try to be a just a tad bit fancy and walk in Phở 2000 for dinner, above a swanky looking Seattle’s Best. We feast on vegetarian options until our tummies hurt, enough to call it a day, enough to know that it’s a perfect first day.

18 December 2018

Of course the tour guide chose a Hollywood star’s name, the original Tomb Raider. Equipped with a microphone, Jolie is a small lady with brown-orange hair and red spots on either cheeks. She spews out a joke, which half of the van’s passengers laugh at, including me. I laugh purely to show courtesy. Jolie’s English deliciously betrays Angelina’s, and I love her for it. I stare at her for a few seconds and wonder what her actual name is. Could it be Nguyen, as what’s on every other signage we pass by on our way to the Mekong River? I would ask her, except Dylan and I are way at the back. Right across the isle is an Australian-but-Asian-looking dad with his two sons. I look at the passengers and feel a sense of pride that most of us have some Asian features about us. I don’t know why I’m saying this, but I think the whites win in the end, because we all understand English.

We booked this tour shortly after our encounter with Mika at the market, for a ridiculously discounted rate. Dylan is a pro at haggling—and math—and I have therefore advised myself never to leave without him. Even this time, I can say, he out-haggled himself. Prideful people like me find it hard to ask other people for discounts. It could easily be mistaken for begging. What I learned from Dylan is that it’s not bad to try, and the savvy entrepreneur would never say yes to a breakeven setup.

When I finally get the hang of balancing myself in the boat, I get this thought: Mekong River is okay. I mean, it is historic and has given a lot to the people around it. That’s all good. That’s all well. It is an honour and a privilege to be gallivanting on its waters, a dream even. The tour, as it turns out, though, is as basic as it can get. Back to how mundane, uneventful things are and can be necessary, too? That’s what I am beginning to feel. We’ve been navigating through narrow ducts into wider ducts and back into narrow ones. The boats are plenty, enough to obscure the brown waters where they float on. Water palms encroach the space above us, on either side. It’s wonderful and certainly interesting in photos, but that’s about it. (Either this or we didn’t get the best tour.)

At lunch, while waiting for our feast, Dylan and I interact with a couple from Brazil, who like us have been on a vegetarian diet for a while, but (still like us) have decided to make exceptions on this trip every now and then, just like we were all about to do with the fried elephant ear fish that has just been served. We also interact with a Polish couple, who recommend highly that we visit northern Vietnam for its milder, more provincial feel. After finishing off what the rest of our table couldn’t, Dylan and I explore the rest of the place (there were snakes and crocodiles and monkeys) with the others and followed the rest of the itinerary.

It is almost dusk when we arrive back in the now familiar Ben Than Market. We look for Mika and buy more items we think we can’t afford to forget, like ref magnets and more of those wallets. For dinner, we decide to continue on our never-ending quest for phở served by the street. We find it, and about an hour later are licking ice cream at the Note Coffee place at Bùi Viên.

When we arrive back at our hostel, we decide to try the local beer. It is our last night in Ho Chi Minh, and we finally strike a conversation with Túan, who mans our front desk.

Tùan here, we discover after just a bottle of beer, has a different view on the United States and the war. He believes that his government has been tricking people to believe the US forces were bad, that they did them wrong and should be hated. It’s all propaganda and politics, he says. To him, Ho Chi Minh will never be Ho Chi Minh—it has and will always be Saigon. He confesses he loves Americans and dollars, and that he’d love to get to the United States someday. Tùan reminds me of The Engineer character in Miss Saigon, and I climb up the stairs minutes later playing the songs from the musical, all in my head. I feel a bit sad.

19 December 2018

We have our last Vietnamese meal at Veggie Saigon, a vegetarian restaurant we spotted yesterday. The food arrives on our table and we are blown away by how delicious and different everything is. We immediately get sad for not knowing about the place sooner, that we were about to hop on a bus three blocks from where we were, it was just a matter of hours now. We’ve never heard anything about Cambodian food—that made me anxious, a little bit, and then it didn’t.

As far as Dylan and I are concerned, Vietnam has delivered and given us an unforgettable gastronomic experience, among so many other things.   When the best meal of our Ho Chi Minh stay is done, we begin our walk to where the bus is supposed to pick us up. I feel my bag pressing against my back and weighing my shoulders down. It has gotten a tad heavier, as I know I have these past days.

It is late afternoon when reach the border. From the bus window, I look at the building we’re approaching. With the sunlight slanting the way it is, I only make out the roof’s silhouette, but Khmer architecture is unmistakeable. Our conductor instructs of the procedure. We’re about to go down and appear before the immigration officer. I open my bag to check that my documents are ready. After I confirm this, I make a quick run to the bus’s toilet, which I begin to smell two meters away.

Bracing for the ordeal, I inhale a lung-full of air. I step in. Yes, the last thing I do in Vietnam is pee.

#literature #travel log #ho chi minh #saigon #photography #retrospect

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halfhumanscribe · 7 years ago

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Mana Fog

Synopsis: Elementals make for great bouncers when having to deal with a less than legal dance party and magical substance. RATING: T - Teen - Some light sexual content ORIGINAL PUBLISHING DATE: 2018

WORD COUNT: 2807

Forgive any formatting issues. Review and critiques are appreciated.

Mana Fog by Inganno

There was something intoxicating about the smell of mana - that smoky, sweet, almost perfume-like scent that tasted almost metallic in the air. In its purest form, it had strange affects on people. For some it was like a wakeup call, forcing them to zigzag from one place to another in an effort to be productive. For others, and in small doses, it was as simple as a cup of coffee, entering into a split-second dream before waking up refreshed. Though, when mixed with the right potions and elixirs, becomes a powerful panacea.

Most states had banned the use of mana as a recreational drug, only offering it as a watered down aperitif meant to replenish the body’s natural daily loss. The miniscule alcohol helped to stifle the effect of the drug, allowing it work as intended. Too much alcohol mixed with mana, however, could be deadly, making it both easy and difficult to regulate on the market. As such, pure mana was always difficult to come by.

Though, if one were to go to the dark alleys, black markets, or say… a dance club hidden away by illusionary magic, one might find an ample supply of the stuff. It was never a surprise to go to a dance club, or “alternative” bar, and find even a small amount of mana wafting in the air. But some places, it hung like a fog. And for these places, it was never surprising to find special kinds of bouncers employed for the night.

“It’s like fuckin’ candy, man,” the water elemental hummed as he soaked in the air around him. He floated above the crowd, circling the room, keeping an eye on anything troubling or questionable. “I could be here all year…”

“You’d get mana sickness, Soa,” the fire elemental said, also above the crowd, but leaning against the wall, with his feet planted firmly in the air, as if there was something flat and hard to balance on. “That shit sucks.”

“Would totally be worth it though, Myto,” Soa giggled.

He let out a contented sigh. Water vapors escaped his mouth, showering those beneath him in a cool mist of water and diluted mana.

Elementals thrived on mana, but much like mortal beings, were subject to the laws of the land. Luckily, they were given large discounts at the markets to help them cope. It was their life essence, and without it, they would surely die. It also had the same effect on them as it did on mortals – though, not quite as strong.

Myto took in a deep breath, absorbing the mana in the air. His vision blurred for a moment as he assessed how strong the fog was. The flames underneath his clothes turned out a sharp blue before fading into a mild green. Like Soa, he was swept away into the mana’s embrace, but was coherent enough to do his job.

“Something wrong?” Soa asked as he floated toward his friend.

Myto nodded. “There’s definitely more than one color in the air.”

He looked past Soa at a wood elemental, dressed in a tank top, stationed by the door. Myto flickered his flame green three times, alerting the other bouncers to the danger. The wood elemental sighed in the distance and consulted a wind one next to him.

“Go watch the door while Udr blows all this crap away,” Myto said, pointing to the door. “The host is gonna go ballistic.”

Soa lazily flew over to the door, helping the wood elemental with his bouncer duties, as the wind gust and whirled around the dance floor, sweeping skirts and shirts upward, collecting the fog into a typhoon that was jettisoned out the door.

The scent of mana was extremely disguisable, so they could only hope no one outside would call them on it. The last thing any of them needed was a raid. It was only meant to be a night job for the four of them; it didn’t need to be anything else.

The owner, a tall tan man with slicked back raven hair and sunglasses (“In a nightclub? Really?”) appeared from behind the bar and approached Myto.

“I saw the lights,” he groaned. “Somebody been adding to the soup?”

Myto nodded.

The human host groaned and pushed his sunglasses up, rubbing the bridge of his nose.

“Just fuckin’ perfect,” he groaned. He didn’t say much else to Myto, pushing past him and heading toward the DJ on stage.

Within moments, the music was pulled and the lights were drawn up. The patrons and dancers looked up to see the owner, Grecko staring down at them with a disappointed expression.

“Somebody out there fucked up and decided to bring something extra to the party,” he announced over a mic. “The rules were clear from the bouncers as you walked in. Party’s over. Get out.”

He threw the mic over his shoulder, which the DJ caught.

Within moments, the elementals had begun rounding up people and pushing them towards the door. Angry dancers and threats erupted from the usual trouble makers, which were subdued with the usual methods.

“They knew what to expect when they came in,” Grecko sighed.

After a quick ten minutes, the room was empty, and left the usual sty after a busy Saturday night. Grecko took a look around and shook his head. He walked over to the spare closet in the corner of the room, kicking out the two teens making out in it, before grabbing the broom and dustbin.

Soa followed behind and got the mop. Udr was still outside, trying to get as many loiterers away from the building, while the wind elemental, Murin assisted. Myto helped to pick up any large garbage lying around, as well as help the DJ get his equipment to his car.

“Sucks about tonight,” the DJ said as he closed the back of his van.

Myto shrugged and added, “We’re getting paid either way.”

“I hear that!” He walked over to the driver’s side and hopped on in. “Wanna ditch a little early and come hang with me? I’m starving. Going to get some pancakes or some shit. What do you say?”

Myto smiled, giving a breath chuckle as he folded his arms.

“You’re sweet, but I really gotta finish cleaning up. Grecko has his hands full already. Besides, I have a feeling your wanting more than just a midnight snack from me.”

“You think so?” the DJ laughed. “Well, I am actually hungry. Whatever else happens would have been up to you, not me. But I am playing at the Tree Root on Wednesday. You change your mind, I’ll be there.” He ended it with a wink before heading off.

Myto watched him drive away, his smile spreading a bit further, before heading back inside.

The room had been almost cleaned up by then, with Murin and Soa handling the rest of the cleaning duties, and Udr and Grecko discussing their pay for the night. Myto rubbed the goofy smile off his face and approached Murin and Soa to help them clean. About an hour later, the room was clean again, with Grecko smiling that he’d get his rental deposit back.

“We’re heading back to the apartment,” Murin said as he sat perched on Udr’s broad shoulders.

“Hold on, I’ll come with!” Soa exclaimed as he closed the cleaning closet and sprinted to meet up with them. “You can finish with the legalities right, Myto?”

The fire elemental shrugged. “Don’t I always?”

“Great! We’ll see you at home!”

The three left after saying their goodbyes to Grecko, off to their home a good hour away from where they were. Luckily, elementals could fly at low altitudes legally, so it made it easier to get home across the next state over.

“Four men, living together under one apartment?” Grecko interjected. “Doesn’t that get cramped?”

“Most of us are always wandering around doing something. It helps we’re all binded elementals, so we’re used to being around each other all the time,” Myto explained as he sat next to Grecko on the stage.

Papers and such were spread out, with Myto acting as a witness to make sure Grecko didn’t do anything iffy with the usual paper work. Iffier, anyways. The party was technically classified as a high-volume birthday party. The renters didn’t need to know anything else.

“And we’re not men.”

“Hm?”

Grecko looked up from tax forms.

“You’re not men?” he said with a cocked eyebrow.

“Not men per say. We just assume the form of men. Whatever is most comfortable for us, you know? I mean, we’re just floating fire, and water, and whatever when we don’t have a form, so why not, you know?”

Grecko nodded, half interested.

“Must make getting lucky kind of difficult then,” he said, trying to make conversation.

“Not at all,” Myto laughed. “I can make genitals if I want. Just depends on what my partner has in mind. I can even adjust the temperature of my fire. See?”

He put his hand under Grecko’s cheek, causing the man to jump away for a moment. Though, he didn’t feel any heat coming from it.

“Try not to do that over the paperwork, okay?”

“I can control it, don’t worry. I’ve had a good two centuries of practice.”

“Well… see that you do,” Grecko sighed before following it with a grin.

The two passed what little time they had, chatting about the paperwork, the party, and the little odd jobs they both did. Grecko working on lots of nightly club jobs, but never having a steady one; Myto and his friends running all over the country finding any sort of work that paid decently.

“Why do you keep these mana parties blue?” Myto asked as he looked out onto the empty dance floor.

The explicit instructions at the start of the night were that the mana in the air was to remain blue, and not be mixed with any other color. Somebody in the room released something else into the air, causing the party to bust.

“Blue is the most calming and least reactive of the bunch,” Grecko explained. “Yellow just makes people jittery and angry sometimes, and green has been known to cause hallucinations, even in small doses. Red, well… red is just an aphrodisiac and used mostly for cure spells in the absolute smallest doses. Blue is just easier to manage, and it’s the cheapest one to deal with if we get busted. Last time I got busted, I think I got hit with around $14,000 altogether?”

That was still a lot of money, Myto thought to himself. He was about to inquire further, but Grecko already beat him to the punch.

“Before you ask – Red is over $30,000 usually, and green is around the $70,000 range, and yellow is without a fine. Yellow will get you in jail in an instant. So yeah, blue is the way to go. And it’s such a negligible footprint in the bloodstream, most cops don’t even care.”

That explained it. Myto hummed, impressed. Grecko knew his mana, which definitely showed in his professionalism. Most other mana parties, non-magic using humans had no idea what to expect with the substance. This one did his research.

“Hey, check this out, though,” Grecko said as he reached into a backpack behind him. He pulled out a small oblong, corked vial with a clear substance inside.

“What is it?” Myto asked, gently shaking the substance.

“Beats me. A dealer up north sold it to me cheap. Said he was working on deluding some for another buyer, and for some reason, this one turned all clear. It’s kind of neat, right?”

Myto wouldn’t go as far as to call it neat, but it was curious. The colors were there due to the mixing process. Science, alchemy, and wizardry had no way of turning mana different colors. If they did, he had no doubt it would have already been weaponized for war efforts.

“How do you think they did it?” Myto asked.

Grecko just shrugged, putting his pencil down and putting all of his attention on the elemental.

“Want to do me favor and try a drop so you can tell me which one it is?”

Myto looked over at Grecko, gauging his face from the request. At first, he wondered if this was some sort of trick. But Grecko looked honest – or at least more honest than other employers he had worked with. Besides, it was a drop. Just enough to test, and not enough to doing outside of give him a headache if it was bad.

He uncorked the bottle, and gentle tilted in toward his open mouth, just enough to let a drop hit his tongue. He plugged the vial back up and passed it back to Grecko, who put it away, and strangely, pulled out a small yellow pill.

“Anything yet?”

Myto sat there, shaking his head.

“Nothing. Maybe you got played?”

“Wouldn’t surprise me.”

Myto was going to offer his condolences for the lost money, but was immediately hit with a heat that enveloped him far more than his fire ever did. It swept over him, changing him to a deep and powerful red, causing smoke of the same color to escape.

“Uh oh,” Grecko said under his breath, putting the yellow pill between both thumbs and index fingers. He readied to break it, but was immediately tackled by the elemental, and pinned to the ground.

He didn’t get the chance to resist before the elemental placed his firey lips on his, breaking them for a second later as the red smoke from within Myto was passed onto Grecko.

Grecko felt his body erupt into a seismic flurry of lust. Suddenly, he wanted nothing more than be enveloped by flame and filled with fire. He rushed into more kisses, their tongue invading each other’s mouths, hands feeling and caressing at their necks and face.

Myto slid his hand under Grecko’s shirt, feeling his skin with a summer warmth. Grecko moaned and stuttered between breaths. He kept one hand on the back of Myto’s head and another on the floor, sweeping away the papers.

At least, that was what Myto thought. He didn’t notice Grecko bring his fist up high above the too of them and slam it on the ground.

A disgusting scent filled their nostrils, and all the lustful energy they had escaped into a flurry of yellow and red mist from out their mouths. Myto rolled to the side, clutching his mouth and nose, eyes wide, barely able to keep his own form. Grecko gritted his teeth as he laid on his back, taking in large breaths, cringing at each one he took.

“What the fuck was that?” Myto yelled into his palms.

Grecko tried to pick himself up, but felt all the energy drain out of his body. He was able to look at the side of his fist to see the crushed cap of the yellow pill still stuck to it.

“Sulpher,” he said as he flicked it off. “Smells like rotten eggs don’t it? They use it for mana draining. You’re anywhere nearby that has that stuff in the air, you’re going to have every drop of mana sapped out of you.” He then remembered what Myto was. “Are you okay?”

“Ugh…” the elemental painfully groaned.

Grecko sighed and eventually was able to get off the floor. Though, the mana was drained from his body, and he had become weak from it. He ended up having to drag Myto out of the room and put himself outside by the door. He stepped away for a moment, collecting his thoughts before heading back inside to grab all the papers that had been thrown aside, as well as throw down a potion that filled the air with a pleasant smell.

“I don’t have to mail this stuff off until Monday, anyways,” he sighed as he placed all the papers into his bag. He then headed back outside to meet up with Myto. “C’mon, I’ll get you home. What state do you guys live in now?”

“Wyoming,” Myto sputtered.

A good four-hour journey via his pickup. How Grecko envied the archetypes who could fly.

“Sorry about that,” Myto groaned as he suddenly felt wind hit his face. How long had they been on the road. When did he pass out? Last thing he remembered was being dragged out of the dance room. “That’s never happened before with a drop of mana.”

Grecko glanced at him for a moment and then back to the road.

“Don’t sweat it.”

The vial with the clear mana was then chucked out the window. It shattered and spilled onto the road. Without enough room to breath, it faded into the air, becoming nothing before it could find someone to spread its love.

End

#writing #short story #fantasy #Ing's stories #contemporary fantasy

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rdclsuperfoods · 4 years ago

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To the relief of cooped-up powder hounds everywhere, skiing has proved to be relatively safe during the pandemic, thanks to the abundance of fresh air and natural social distancing on the hill. But one aspect of a day at the resort still poses significant COVID risk: the ski lodge. To avoid crowded indoor spaces, many Outside editors have been trading their slopeside burgers and chicken fingers for meals prepared at home.

But which brown-bag lunches are best for getting you through a day at the resort? We rounded up the Outside staff’s favorite to-go meals, below, then asked Kristen Gravani, the director of sports nutrition for Stanford University athletes, to weigh in on our choices. Gravani, a former college ski racer, says there are three components of a good to-go meal:

The right balance of nutrients. Generally, you want your meal to be higher in carbohydrates, with a moderate amount of fat and protein. Carbohydrates are a skier’s main fuel source, and a little fat and protein help stave off hunger longer while providing slowly released energy. (Exact proportions will vary depending on your individual nutrition needs, but typically, the more intense and sustained your ski day is, the more this ratio will skew toward carbs.)

Ingredients that sit well in your stomach. If you know that spicy chili makes you sprint for the bathroom, leave the beans at home. The less your stomach is churning, the more you can enjoy your turns.

Food safety. If you’re carrying a meaty burrito around in your pocket, that’s the ideal habitat for bacteria that causes foodborne illness. Ideally, you want to keep perishable foods cold, or just stick with shelf-stable options.

With those criteria in mind, here’s what Gravani thinks about Outside editors’ ski-day lunches:

Breakfast Burritos

Pandemic or not, my go-to is a homemade breakfast burrito: a ten-inch tortilla, hash browns, scrambled eggs, cheddar cheese, and green chili. It’s really two meals in one. I eat one half on the drive to the mountain, then wrap the other half in tinfoil and stash it in my jacket for lunch. That, plus an energy bar in reserve—I’m a fan of GoMacro’s maple sea salt flavor—always gets me through the day. —Chris Keyes, editor

I have two go-to ski lunches, depending on how much I rallied that morning. If I’ve given myself enough time to get a breakfast burrito from my favorite spot in Santa Fe (hello, Betterday Coffee!), I will eat exactly one-third of it for lunch, with a Modelo on the chairlift. (The first third is consumed on the drive up in the morning, and the last third on the drive down at the end of the day.) Betterday burritos are made up of five key ingredients: tortilla, egg, cheese, and chile. Sometimes bacon, too. If my morning is rushed (or my bank account strained), I’ll eat a Perfect Bar for lunch—it’s my favorite on-the-go snack. Its macros are pretty well-balanced, so it feels less like a sugar or protein bomb and more like a meal. I also wash that down with a Modelo. —Abbie Barronian, associate editor

GRADE: B

“You’ve got really good combinations of carbs, fat, and protein,” says Gravani of the two burritos. The tortilla and hash browns provide a nice boost of carb-based energy, while the eggs and cheese round things out with protein and fat. Gravani thinks the GoMacro and Perfect bars are also solid choices. Food safety in regards to the burritos, however, docks them a grade. “When you put a warm burrito in your pocket, keeping that moderate temperature as it’s cooling down over time puts it at risk for microbial growth,” she says. If you’re going to go with a perishable lunch, it’s better to refrigerate it first.

Quesadillas

My go-to lift lunch is the eggadilla. First, fry two eggs, making sure to break the yolks so they don’t run all over your gloves when it’s time to eat. Then sauté whatever veg you have on hand—onion, bell pepper, zucchini, etc. Finally, stack your eggadilla on a tortilla, with a layer of cheese on the bottom, your egg and veg in the middle, and another layer of cheese on top, and then add the second tortilla. Heat the whole thing in a large frying pan, or just microwave it. Cut it into quarters, and put it in a Ziploc bag, so you can throw in your pack or even a jacket pocket. It’s portable, squish-proof, delicious, and filling. —Luke Whelan, senior research editor

An excellent ski lunch consists of a few triangle-shaped sections of leftover, cold, homemade quesadilla—I use flour tortillas, sautéed mushrooms, chopped chicken breasts, Mexican-blend cheese, and canned green chile. It carries well, because it’s already flat. I also take along some good salsa in a small, leakproof container. —Alex Heard, editorial director

GRADE: B

“I love the addition of vegetables here,” says Gravani. “Along with that lean protein and carbs, it seems like a nice combination.” The quesadillas, above, have a similar protein-fat-carbs ratio to the breakfast burritos, making them a well-balanced choice for a midday ski meal. But they also lose points for the elevated potential to bring on a bout of foodborne illness.

Frito Pie

I always bring a thermos of good-quality chili, like Annie’s, and a bag of Fritos. When I’m feeling fancy, I’ll top the chili with shredded Tillamook white cheddar. Bonus: it’s gluten-free, which is a must when you have celiac like I do. —Aleta Burchyski, associate managing editor

My boyfriend and I are known for only bringing Frito pies on backcountry and camping trips. It’s what we ate growing up at the Santa Fe ski area, and we’ve been continuing the tradition during the pandemic. We bring a bag of Fritos, a thermos of hot beef chili, and sometimes also a bag of shredded lettuce and cheese. It’s full of carbs, protein, and salt—what more could you ask for! We accompany the meal with a thermos of hot chocolate or tea. And as any ski day should have, a candy bar will always be on hand. —Petra Zeiler, art director

GRADE: B-

“I give them points for being able to navigate that meal and bring it heated,” says Gravani. And while the macronutrient balance is decent, this meal’s potential to cause tummy troubles warranted a grade reduction. The combo of fat, fiber, and spice can lead to an upset gut. “Especially with beans, it can cause GI distress for some people,” she says. Being at a high altitude doesn’t help the stomach situation either. Some people may have no issue with the magical fruits, and GI problems are very individual, but if you’re unsure about your reaction to beans, you may want to save yourself—and everyone in your group—the trouble.

PB&J

I keep it simple with an almond butter and jam sandwich, usually on Trader Joe’s Super Grain and Seed bread. I pack on the almond butter, and go light on the jam so it doesn’t get all sticky, and put it in a small Ziploc bag. It’s great fuel, and I can cram it in a ski-jacket pocket and eat it on the lift. It doesn’t matter if it gets smashed. In fact, it tastes better smashed a bit, because the jam marinates the bread. I also always keep some peanut M&M’s or a Kind bar in my pocket for extra fuel when needed. —Mary Turner, deputy editor

PB&J all the way! This sandwich is a classic and might be the ultimate-adventure pocket snack; we even have articles to prove it. But I don’t make just any old PB&J—if it’s going in my pocket, it has to be a “dub” PB&J. Instead of loading up just one side of the sandwich with peanut butter, I prefer to coat each slice of bread with a thin layer of peanut butter, and then add the jelly in the middle. This is key for keeping your PB&J al dente all day, an improved sandwich structure for zero sogginess and better pocket durability for the inevitable yard sale. If you’re looking for something a little more gourmet, just add bacon. —Jackson Buscher, video producer

GRADE: A

It’s hard to beat the humble PB&J. Not only does it meet the right balance of nutrients that you need to keep skiing through the afternoon, but it’s also easy to digest and shelf-stable. Gravani herself likes to pack a PB&J when she hits the slopes. “Having a less heavy lunch, and being able to supplement with some snacks, sets you up to avoid that post-lunch slump,” she says. Chairlift grazing not only reserves more time for skiing but also can keep you energized throughout the day.

Cold Pizza

During ski season, Friday nights at my house are usually pizza nights. Homemade pies loaded with cheese, veggies, and pepperoni are the ultimate comfort food and the best way to cap off a stressful workweek. The leftovers also make the best ski lunch imaginable. My boyfriend and I always make extra to bring to the mountain the next day. A few slices fit neatly into a Ziploc that lies flat in my jacket pocket, and they’re easy to eat one-handed (and glove-handed if it’s frigid and I’m really desperate). It feels more indulgent than the usual PB&J or energy bar but is still easy to snack on during lift rides without making a mess. Plus, cheese and bread are good endurance fuels, right? —Ariella Gintzler, associate editor

GRADE: B-

A cheesy slice contains more fat than would be ideal midway through a ski day, according to Gravani. That means you may feel sluggish after eating it, as fats tend to sit heavier in the stomach and digest slower than carbs and protein.

Tortilla Wrap

With a kid at home, I’m all about efficiency on the slopes. My go-to lunch is a simple flour-tortilla wrap with peppered salami, cheddar cheese, avocado, and hot sauce. It’s easy and tidy to eat on the run, but the protein hit gives me sustained energy without bogging me down. —Will Taylor, gear director

GRADE: A-

“I do love that he chose a shelf-stable meat, and the rest of the components are really quality, too,” says Gravani. Salami is still a fatty meat, though, so swapping it out with a low-fat alternative like turkey would make this meal perfect and help avoid post-meal sluggishness.

Cheese and Crackers

Since I won’t be able to treat myself with chicken fingers and ranch dressing this year—the absolute best ski lunch, in my opinion—I’ll be packing my favorite backpacking meal: cheese and crackers. I prefer a solid hunk of cheddar cheese paired with Wasa Multi-Grain crispbread. And I’ll throw in a beef stick or jerky if I get really hungry. —Kelsey Lindsey, associate editor

GRADE: B+

“This one is lower protein and higher fat than is ideal,” says Gravani. Adding in a lean meat like turkey jerky to increase the protein would achieve a better nutrient balance.

via Outside Magazine: Nutrition

#IFTTT #Outside Magazine: Nutrition

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offtosavetheearth · 5 years ago

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July 20th, 2018

This morning I got up super late and didn’t have time to eat breakfast with Rina this morning. I was supposed to go to the café at 7am, but of course I didn’t get up. I met the class at 9am to go to the ETAPA Sustag Water Treatment Plant. ETAPA is Cuenca’s water agency, and they operate more than thirty water treatment plants. They also help protect the watersheds that are important to Cuenca’s water supply, and play an important role in managing Cajas National Park.

Our visit was guided by the workers of the plant. This modern plant in the southwest of Cuenca provides water to over 35,000 people; part of it comes from Cajas National Park, protected by this agency.

This plant operates according to ISO, the international standard of water quality. Javier, a chemical engineer, explained to us that the water comes from the river and is relatively pure because of the short distance it travels down the mountain. Once the water flows into the plant, at 200 liters a second, it passes through a sediment filter and then the inorganic coagulant aluminum sulfate is added, which creates clumps of bacteria and debris at the top. This process causes several simultaneous chemical and physical interactions on and among the particles. Within seconds, negative charges on the particles are neutralized by inorganic coagulants. Also within seconds, metal hydroxide precipitates of the iron and aluminum ions begin to form. These precipitates combine into larger particles under natural processes such as Brownian motion and through induced mixing, otherwise known as flocculation. During flocculation, aluminum and hydroxide absorb and enmesh particles in suspension and facilitate the removal of particles by subsequent processes of sedimentation and filtration.

From here, the water exiting the flocculation enters a sedimentation basin, also called a clarifier. It is a large tank with low water velocities that allows excess floc to settle at the bottom. The one we save was circular, where the flow of the water was center outward. As particles settle to the bottom of a sedimentation basin, a layer of sludge/mud forms on the floor. This mud is removed and dehydrated, to later return to landfills, instead of putting it back in the river as most water treatment plants do. While the sludge is separated, water runs to a rapid sand filter, moving vertically through sand which often has a layer of activated carbon above it. The top layer removes organic compounds which contribute to taste and odor.

The last disinfection method involves small amount of chlorine. The water must be moved to storage tanks, where for every one million parts water, 1 part chlorine is injected. This strong oxidant rapidly kills many harmful micro-organisms.

The international standard for turbidity is 5, but ETAPA exceeds all expectations by delivering water to Cuenca at .3. Since this water is cheap and subsidized, Cuencans use about 200 liters per person per day. Those in the suburbs (poorer people) pay 5 dollars a month, while richer folks pay about 15. Created nine years ago, this is one of the most modern plants, of the three large and thirty small ones with lower quality water. Monitored by 2 people every 8 hour shift, they are responsible for the drinking water of 40,000 people.

In between lunch and the second lecture of the day, I went to NY Pizza and got a Pepperoni pizza and a coke. I know this is stupid, but I am a regular at that store because American food is the only thing that is keeping me sane while away. It makes me feel more relaxed, and I have Ecuadorian food all the time with Rina, so I don’t think it’s necessarily a waste of this opportunity. Also, it was one of the first times I ventured out alone without a group. I purposefully got lost twice before I had pizza, so I could learn how to find my way back and navigate the city. Let me tell you, it was a proud moment when I found my school again for the second time in a row. I got even braver, and went past CEDEI to a really beautiful coffee shop.

I came to get an iced latte and work on my logbook, but something really…unsettling… happened to me while I was waiting for my drink. A little Ecuadorian girl ran into the shop and made a bee-line straight for my table. She was talking really fast and making a texting motion with her hands, because I had my iphone out. But, she wouldn’t make eye contact with me. I simply said “no habla espanol”, but I did catch the drift of the question. She needed to use my phone to text her mom. But she didn’t appear frightened? Or lost? She kept waiting at my table and I said again, “lo siento, no habla espanol” and looked away from her. I looked up a second later, and she was nowhere to be found.

A couple of friends from the group came to meet me at the coffee shop (LOOK WHO IS INDEPENDENT & LEADING THE PACK NOW), and we talked about how we were starting to get over the whole foreign country thing and the daily annoyances in life were getting to us. I think that means we are comfortable here? Anyways, I talked about how the wooden bed that I sleep on is killing my back and my neck, and another student talked about how they were ready for homestays to be over. I agreed, I felt that I had gotten all that I could out of my homestay experience, and there was not really anything left to observe. I basically just say good morning and good night to Rina, and we visit after dinner for about 20 minutes talking about our day. It’s hard to get past the language barrier and bond, but we have a few times over things like politics and family.

It was the weirdest thing though….we were walking out of the coffee shop and I saw that girl again. Except she was with her mom a couple blocks down from the coffee shop, and they were walking the other direction really fast. I don’t want to assume the worst but I am 99% sure that her mom was sending her around the area to steal from tourists. Dr. Knapp was talking about it a couple days ago…and woah. Wow. Wtf. CHILDREN ARE SUPPOSED TO BE SACRED, INNOCENT, AND PURE!!

I am in another culture though. And even if I wasn’t in another culture, I don’t know the families situation or how badly they need money. I understand what it is like to be tight on money, but never to the point of that type of desperation. It is a sort of mixed feeling that I felt. Confused but…understanding at the same time…yet not understanding. I still don’t know what to make of it. At what point is it not wrong to steal, and is it different based on culture?

I got nice and calm though when we had our traditional medicinal lecture. Sisa Pacari Bacacela Guaman, a Quichua-speaking member of the Saraguro nation, lectured in Spanish on traditional and indigenous use of plants, with demonstrations.

I was REALLY liked this lecture because I’m into essential oils and smells as a source of meditation and relaxation.

Sisa explained to us that the definition of sickness is when there is nonviolent conflict between the spiritual and physical world. We are simply molecules all interconnected, and our physical being experiences pain when there is an imbalance. Their traditional medicines have been used 18,000 years before the existence of Christ, and they classify plants in terms of power, gender, and altitude.

Plant introductions began with the altitude category. Chukirawaa, known to detoxify the body when consumed for nine days, is only found in the Andes at 2500 meters above sea level. Tipo, consumed as a tea for altitude sicknesss, is also found in the high Andes. Laurel, oxcilliar to Tipo can be rubbed into a pulp and smelled.

Gender was next, starting with Alpal Paleo, a feminine plant for allergies that is a symbol for earth, and can be consumed as a tea or applied as a salve. The feminine plant Yerba, or San Antonio, is used for the skin, throat problems, and contains penicillin. Caballo Chupa or horse hair can be feminine or masculine, with the masculine type being thicker and used for digestion and detoxification. Shuyu, a refreshing feminine plant that helps with fever, works well with the Caballo Chupa plant. A masculine plant, flor de tio, helps with respiratory issues and bronchitis. You use three flowers, three eucalyptus leaves, and three nettle leaves in a tea for nine days.

Lastly, Power classification discussed the San Pedro cactus, which can range from three to fifteen spines, with the most powerful ones having the most spines. It can grow 1-7 meters tall and only the most advanced shaman, at level 7, can handle this plant. Druda, mixed with other medicinal plants, is used for external cleansing and looks like a bunch of tea leaves. Machua, for anemia and mineral deficiencies, is related to the potato and can be used for menstruation and prostate issues.

A cleanse was preformed after the lecture on Autumn. Sisa discussed the four elements, earth, fire, wind, and water, which are used in cleansings, typically preformed in sacred places. Ours was of course of simulation of the actual performance, but similar to how it would be practiced. Fire is the most important element in this representation, and is masculine because it represents the sun god and nucleus of energy. Water is feminine and ties to the physical world, air is masculine and important for every civilization ever founded on earth. Lastly, earth is feminine, and strongly interrelated to water. All societies recognize these elements, but some have stopped caring about pivotal points of nature for financial gain. For most medicinal plants, they must be taken for nine days total. This is because the ninth constellation in space is the most balanced. You may not take the medicine for more than 27 days.

Rose water was applied to our hands once the cleanse was finished. I really enjoyed the smells, such as the burning of the plants, and the scents that filled the room during the ritual. I hope to use more natural oils and plants when I return home, to relax and meditate.

This is kind of weird but after the cleanse I walked around Cuenca for three hours. It didn’t really seem like anyone was doing something I wanted to be a part of, and I didn’t want to go home either. I felt that I needed to venture out as well, since I was becoming braver about my whereabouts in the city. I was proud of myself because I found all of the places we visited during the city store, even the piti mas shop. I zoomed out of my own perspective, and realized that everything in Cuenca is about two blocks away. I am located in the central part of the city, and even if I did get lost again, it would not be that hard to find my way back.

It also helped that I used my maps; before I didn’t know that T-mobile allows free international data roaming, so now I can use my location on the maps to walk back home. I spent most of the time walking back and forth from the plaza near my house, and I sat there for a while watching the community participate in free salsa classes. What was weird to me was the actions of the local police during these classes. They all hung around the ladies salsa dancing, and took group pictures together. I thought that these classes happened pretty much every day, so why they would feel the need to document it was a mystery to me.

Rina texted me around 9 pm, wondering where I was. I felt guilty because she thought that Ginger and I were going to watch a movie with her, but we just dipped. My burner didn’t work so Autumn texted her for me. More guilt came when I arrived home and realized that I missed Abuela’s birthday dinner. Things like this repeatedly happen because we just can’t understand each other. Usually when I say I have plans or am going somewhere later, it is just ignored. A lot of times I feel like I’m the family baby being carried around on errands.

But nothing can really be done about that, unless CEDEI decides to give everyone bilingual families since this is an English program. I feel that somewhere between UT and CEDEI there is a miscommunication about the purpose to this program. Dinner was pasta with cut up hot dogs, which was nice because of how heavy pasta makes you feel. Side note: I find it strange how often hotdogs are randomly incorporated into dishes; in America we usually serve babies little cut up hotdogs. Most likely I am assuming it is because they don’t have access to a lot of quality meat. As was mentioned before, the cows they raise up here typically taste pretty tough since they are walking up and down the slopes of the Andes. The proportion of the meat is something I am definitely not used to. In Texas the majority of my plate is meat, but here the meat is the smallest portion, with most of the plate being potatoes, rice, and vegetables. VERY carb heavy, but in a different way than the United States. I miss big steaks and pulled pork sandwiches, but also feel healthier and more energized here.

Listening to my playlists and walking around maximized comfort in this city, and gave me the breath of America I needed. This is also the longest I have been away from my boyfriend, so I got emotional walking around. I think a lot about how much fun he would have here, and how I wish he could experience this other world with me. But independence, self-reliance, and self-confidence is something I’ve always needed to work on. I generally focus on others needs rather than my own, so after this trip I think I will try to practice self-care, and do things for my own peace of mind. I have always wanted to be healthy mentally, physically, and emotionally.

So cheers to new goals and being selfish!

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alpineramble · 4 years ago

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Annapurna Circuit Trek- Everything you Need to Know

The Annapurna Circuit Trek is one of Nepal’s most admiring classic treks. It traverses magnificently varied landscapes, farmlands, from lush lowlands forests to the high-altitude Thorong Pass, the highest point of the trek as it stands at an elevation of 5416 meters above sea level. Throng- La is said to be the highest trekking pass in the world with the imposing Annapurna Massif a near invariable companion. In recent years, this trekking has become one of the most popular and crowded trekking trails in the Nepal Himalayas. Every year, thousands of travelers traverse enthralls on the beauty of this place while trekking from all around the world. The Annapurna Circuit route was a string of trekking tea houses and clearly marked trails make this an easily accessible, a normal trek that anyone of us can be part of this fascinating journey with reasonable fitness level where we do not need to climb any technical mountains to cross the whole journey.

Annapurna circuit trek is said to be more than just a trek for many reasons, one can experience the beautify culture and nature from the starting phase of the journey to end, it is a complete journey in the Himalayas where you will not only explore the majestic some of the world’s highest mountains but you will also get an opportunity and appreciate with fascinating culture of the peoples in the mountains as well as their unique lifestyle.

Tranquil Annapurna trek (ACT) will take you through a variety of different landscapes, lush terraces, to the forests, and then into those beautiful high-altitude views of the magnificent mountains therefore this trek is more than just a trek with a complete package. As we hike constantly day by day, we’ll get exposed to the daily life of the native mountain’s Nepalese people who live in the remotest part of Nepal for a long century.

Embark on this journey to immerse yourself in the beauty of majestic Himalayas and also be engrossed in the small traditional villages’ culture and agriculture.

If you are one of the adventure enthusiasts and want to experience a little bit of everything about Nepal that it has to offer, this is the piece of cake for you to set off on, but bear in mind this trek is certainly no easy feat like Annapurna Base Camp Trek or Langtang Valley Trek. However, in this article, here are the things you should really know in order to complete the amazing Annapurna Circuit safely and with a smile on your face.

Best Time to go on Annapurna Circuit Trek

Like with many of the treks in the Himalayas in Nepal, there are certain times of the year when the weather conditions are ideal for trekking and mountaineering activities. In fact, the months of September, October, and November or March, April, and May are widely considered to be the best and favorable months or times of the year from the Annapurna Circuit Trekking in Nepal. The weather and temperatures during these two (autumn and spring) seasons are generally clear and dry where views are always nice with clean blue sky, and the weather is stable However it’s not too cold when heading into altitudes and not too hot in the lower areas of the trek. These two seasons are the peak and also crowded season’s times to be on the trail including Annapurna, and Everest region of Nepal where the trails and tea houses on the routes are generally covered by full of travelers, trekking into the Annapurna circuit in this time of the year with many other trekkers from across the world heading into the same destination with the same goal and determinations makes your journey more fun and enjoyable.

If you are looking for the Annapurna circuit trek at different times of the year, you can also do a trek at other times, but be prepared with certain weather conditions. The winter season involves the months of December, January, and February, trekking in the Annapurna circuit is not an impossible way to complete, it is still good to enjoy, which offers clear skies and spectacular views. But it can be incredibly cold at higher altitudes, with the possibility of the thick snow on the ground that can often cause the Thorong La Pass to close at short notice or even hard to cross the pass by solely. If you are still happy to take a challenge on this trek in the winter season then make sure to have enough nice clothing gears for trekking with the extra layers, a thick down jacket, warms socks, sleeping bag suited to temperatures of at least -25°C and crampons, which can be bought in Kathmandu at any local trekking stores with the variety of options in terms of the quality.

Trekking Equipment for the Annapurna Circuit trek

Equipment is one of the important factors in order to complete the journey. Having the right equipment is extremely important for trekking to the Himalayas; For the Annapurna circuit trek, make sure to carry a proper pair of hiking boots that are comfortable and worn-in is a good place to start! Because of the variable temperatures – from night today and as you gain altitude – layering is very helpful and adds extra warmth, we would recommend purchasing some good layers made out of breathable fibers, some spare hiking t-shirts with quick-dry access. Bringing some windbreaker or fleece as a mid-weight layer is a good idea and then a warm thicker down jacket is the best option for a top layer. Umbrella is not recommended to rain at altitude but carries a good rain jacket or poncho which can be brought along the way for the temporary, this is essential, take a comfortable day backpack, normally 40l or above. Make sure to bring your own first aid box with Diamox, a medication for high altitude sickness as well as toiletries. For more about essential gears please click HERE.

Pick the Right Everest Base Camp Itinerary

Most importantly the first thing that you need to think about is picking the right itinerary; hence, there is no one size fits all. One key factor to consider is that you need to have as much acclimatization possible in the critical points of the trek. Therefore, take a proper trekking itinerary for your next trek to the Annapurna circuit, at least 2 nights acclimatization in Manang village one the way up the trail is recommended. The crucial part of the trek is altitude without having proper acclimatization along the way up may cause your hiking difficulties in the climb. There are some people who do this trek within a week but it is only for those of us who are trained well in the altitude and used to trek a lot before. Having some extra day for the trek is vital to a safe, enjoyable, and successful experience in a low oxygen environment higher up the trail. Make sure to acclimatize well lower down, and then you will run out of the risk of getting altitude sickness higher up. However, the Annapurna circuit trek has various trekking itineraries including a minimum of 8 days to the maximum day's itinerary of 20-day. In order to avoid the high altitude sickness, we would recommend you take a 12- days Annapurna circuit or 16 –Day Annapurna circuit trek, or you may choose for an 18-20 days Annapurna circuit trek if your holiday permits.

Annapurna Circuit Trekking Map

Accommodation while on the Annapurna Circuit trekking:

The Annapurna Circuit trek is one of the well-established trekking routes of Nepal, it's been very well set up with plenty of comfortable lodges, so we do not need to carry the tent to set up our camp to spend a night in the tiny tent. However, the accommodation at the local is simple but convenient where we can spend a night comfortably. The good thing is some of the tea houses have an attached bathroom where you do not need to go outside of the room for the toilet, but in most of the places in this route, the toilet and washing facilities are outside of your room. The room in the tea house is a twin sharing room with twin beds, a mattress, and a pillow where you can share the room with some of the genders or if you are a couple then it is good to fit for you. Bear in mind, during the peak seasons in Spring (March to May) and autumn (September to November) the rooms are usually packed and covered by full of trekkers, in this case, the advance booking through your guide or company will help you to find the room easily since this route has limited tea house in the places. Tea houses provide you with food, hot water for showers, and WiFi at a little extra cost.

Trekking Permits and TIMS car Cost

Travelers are required to register the trekking permit or Annapurna Conservation Area Permit (ACAP) and TIMs (Trekking Information Management System) cards to do this trek in the Annapurna region of Nepal. See the following fees details for the foreigners to buy the permits and TIMS card,

Annapurna Conservation Area Project Try permit fee for tourists: NPR 3000 ($30 approx.)

Annapurna Conservation Area Project entry permit fee for SAARC nationals: NPR 200

Trekkers’ Information Management Systems permit fee: NPR 1000 ($10 approx.) – (TIMS)

Food and Drinking Water On Annapurna Circuit Trek

The foods are available at every tea house as we use during the trek, most of the tea houses in this region offer a wide variety of traditional cuisine of Nepal and western meals on the tea houses Menu including classic Nepali traditional meals Dal Bhat, Momos, and Bread. The western types of meals are found in every single place, the sizes of the foods and taste might not be expected to be the same in the city areas but they are still very convenient, the Pizza, spaghetti, noodles, burger, noodles, stews, are the common meals that this area offers to you. It cost them as little as NPR 500 (approx. $3-5) at the lodges in the lower area but the prices are expected to increase at the higher altitude of the region.

The drinking water is available everywhere in this region, most of the tea house or small coffee shops sell the water at a little cost but as an option, you may carry a proper water bottle filling the water all the time as it drank out, refilling the water from the tap is free of cost but make sure to purify it before drinking. Buying water is the best option because most of us are not used to the water from mountains and it may cause problems so spending a few dollars on good foods and water means we are treating ourselves in a better way, as we all know that we cannot deal with life at any amount of cost. Good food is a good life and healthy life is a happy life. Hope it makes sense to us!

Remember, the water costs 0.5- 2 USD/ bottle of water.

Getting there & away

To trek in the Annapurna Circuit, we have to first drive to Besisher from Kathmandu which is a 6- hour long drive by local bus (we can also take a private jeep as an option- it costs way more than a local bus transfer), and next day again, we take another scenic mountain drive to Chame by a local jeep to start the trek (remember, if we do a trek longer version then we can start to trek from Besisahar but it has to be at least 16-20 days in a row if we start the trek from Besisahar and the most of walk would be in the local jeep road but the view is still spectacular).

Annapurna Circuit Trail Length

The total length covered by the Annapurna Circuit is somewhere between 225- 230 KM/100-145 miles). It depends where we are starting the trek; the length of the Annapurna Circuit will be shorter than this if we transfer to the Chame and start to trek from here, but as mentioned length above is based on the starting point from Besisahar.

Trek with the Expert

Support a company that has invested in the local communities and society in the remotest mountain parts of Nepal. We helped set up the Khading village for the school kids and helpless women in the mountain region of Nepal after the 2015 earthquake and this trek will be led by our decades of professional experienced local guides who have been leading thousands of groups in the Himalayas for over the last 19 years in the field! We believed in the quality services on all our trekking and mountaineering itineraries, we guaranteed that your safety, satisfaction, and happiness throughout the trek with us. CONTACT US for more information and we can explain and help you on your next trip to Nepal.

#tRAVEL #nEPAL #hIKING #TREKKING #eVEREST #Annapurna Base Camp

0 notes

eyesopen2019 · 5 years ago

Text

Midnight flight to Hanoi and trekking in Sapa

When I was booking our exit route from China for our visas several month ago I booked a 3.30am flight from Guangzhou to Hanoi. I knew it would be a bit tiring but thought we’d cope, and the flights were super cheap!! So on 23rd October we arrived to Kunming airport at 7pm for the first short flight to Guangzhou to wait for our 3.30am flight. In Guangzhou, we weren’t able to check-in until about 12.30am so we didn’t have many dinner choices in the departure side of airport but after some hunting Lani and I found a MacDonald’s which was open and kids got fast food which made them happy. We found some seats we could lie down on and we all managed to get a bit of rest. It was a struggle to wake kids up at 1am to get to check-in but we got there without too many complaints (I think they were still half asleep and had no energy to fight). We checked in and by the time we got through security it was time to board the plane for the short flight to Hanoi. We arrived and were picked up by our hotels driver for the 40min trip to the city and after leaving our bags at the hotel we went for a walk to find some breakfast. I love it in Vietnam how transport by car is so cheap that we can get a pickup rather than having to navigate our way by public transport as we’d done in most other places. It is always good to see your name on a sign in the arrival hall and know that you just need to sit in a car to get to your accommodation and not have to think about how!

We ventured out into the streets of Hanoi at 5.30am and found a local coffee shop and had café su da and xoi (sticky rice). After that we walked around and unfortunately wandered down a street filled with shops selling BBQ dogs. The kids were fascinated and horrified by the piles of BBQ dogs stacked on the table. We had Pho at a nearby restaurant which wasn’t very nice, probably because of the nearby dogmeat. We all felt really tired from our long night of travel and luckily we were able to check-in to the hotel early were we all had a shower and a rest. The hotel we stayed at (Hanoian Central Hotel and Spa) had a delicious buffet breakfast each morning with western and Vietnamese foods which we really enjoyed.

In Hanoi we enjoyed wandering the streets of the old quarter finding different foods to eat which we had been looking forward to. We wandered around Hoan Kiem Lake and checked out the shops including the night market where they sold lots of counterfeit shoes and clothes. We did some shopping and sent a box of things down to the family house near Saigon which we will pickup before we head home which made our bags a bit lighter and gave us some space (we later discovered the box was sent to the house but not delivered and so was sent back to Hanoi and then after Hung called was sent back to Saigon and arrived looking very battered but intact). I went to see the famous puppet show at Thang Long Puppet Theatre with Lani which tells a traditional story of farmers and animals set in the rice fields with live music and singers. It was just as I had remembered after going several times before with each of the boys, and Lani enjoyed it. One afternoon, Hung, Leon, Lani and I went out for a foot massage which they thought was funny, especially Leon, but they enjoyed it. We also found a really obscure magic shop one day where we bought some card tricks and props for Leon and Lani. It was owned by a young vietnamese guy who was obviously really into magic and enjoyed showing us what he had for sale.

We left Hanoi on 27th October on the overnight train bound for Lao Cai and we booked the deluxe sleeper which was fairly basic but had clean sheets, water and some snacks provided. The train was slow and bumpy but relaxing and we all had a reasonable sleep. We arrived at 5.30am and got a shuttle bus to our hotel in Sapa (Sapa Elite Hotel) which was surrounded by construction and was really noisy. The day we arrived it rained most of the day so we had a very relaxed day in the hotel. Our hotel had a view out over the main square and valley to the mountains so it was lovely to sit by the window and watch the rain. We did wander around the town and found it to be full of construction and a fairly ugly town with rundown buildings and dirty restaurants, roads full of holes and non-existent sidewalks. There were many groups of local Hmong women and children hassling us to try to sell handicrafts or be tour guides. Lani was surprised to find the children trying to sell things or be tour guides to make money and not at school. Lani thinks she would rather be out making money and not having to go to school.

The following day we had arranged for a local Hmong woman, Ger, to meet us at our hotel and she was to be our guide for the next few days. So together we set out from Sapa at about 10am for our trek through the mountains. She asked us if we wanted to go the hard way and avoid the government fee as we entered the nearby village or the easy way where we would have to pay a charge (never did find out how much it was). After a bit of negotiations with the kids, Hung and I decided to take the hard way with some complaints from the kids. Ger thought the kids could manage but didn’t really tell us the difference between he options. The first couple of hours was fairly steep in sections along a rough track which was overgrown in some parts. We definitely wouldn’t be able to find it without a guide. Our mountain looked across the valley towards Fancipan which is the highest mountain in Vietnam at 3100m.

Ger talked to us about Hmong people and their life, how they get married and have children very young, men usually stay home to look after the animals and farm while the women go out to work – selling handicrafts or guiding people on treks. Children now go to a local school but fend for themselves a bit with children as young as 4 and 5 walking alone or in groups along the edge of the road to get to school. She explained about land ownership and rice farming and how each family is fairly self-sufficient and is able to grow enough rice for themselves for the year as well as vegetables and keep chickens and cows for meat and trading. I was surprised to learn that Ger and almost everyone in her village has never travelled any further than Sapa. She has never been to Hanoi or seen a train in real life. She never attended school so can’t read or write but can speak her Hmong language and fairly good English she has learnt from tourists. She can’t speak Vietnamese which I found surprising.

I was interested to see some local medicine in practice with a women who was feeling unwell sitting by the side of the road having her necked pinched (and spat on) by an old woman so she ended up with a series of bruises in lines all around her neck, We saw many people, children included with circular bruises to their foreheads where a buffalo horn had been heated and placed here to relieve headache. I was glad my altitude headaches had resolved!

We saw old women carrying heavy loads of wood up hill to their home, with Ger telling me they were at least 50 while they looked at least 100. Women here definitely look older than their years due to the years spent out in the sun with no protection. Hmong women don’t tend to smoke, but they do drink rice wine (happy water) in the evening with the men.

Over the morning we made our way up the mountain then along the range before stopping for a break and lunch at a local restaurant which was at about 1900m elevation. During the day Lani got a bit tired and told me that her ‘energy was getting really low, no actually I’m all out of energy now’ and she wondered if we were just walking again ‘just for the view’. At the restaurant (aka tin shed), we all enjoyed some rest and fried rice or noodles. We set out again and continued along the range before descending into a valley and walking through a village until we got to Gers home about 5pm. Lani wondered how they got their groceries and lollies if they don’t have a road or a car. Ger said electricity was introduced to the village only 5 years ago and until only the last few years there were no motorbikes in the village, and they walked to Sapa every few weeks to buy items they needed. Ger’s house is a 2-storey wood structure separated into 3 small bedrooms with a kitchen with an open fire on one end. One the second floor they store the rice they have grown and will use for the following year. The floor was concrete and dirty from the outside dust and the house was smokey from the indoor fire. Ger cooked us dinner of springrolls, fried rice and vegetables. We had walked a total of 16km over the day and all enjoyed a rest.

On our second day we headed out from Ger’s house after a breakfast of banana pancakes at about 9am. We walked down towards the valley and river through the village to the rice fields. It is really interesting to walk through the village, past people homes and farms and see how they live. We found a lady brewing some happy water for her family and she gave us taste and Hung bought a small bottle from her for 30,000 dong – about 2 dollars. We saw farmers growing hemp for clothing and tea and I discussed cannabis with the kids and answered lots of questions with Leon asking if men who smoke cannabis really do end up with boobs (not sure where he learnt this) to which I told him that yes that’s true. We walked along the end of the rice fields which wasn’t so easy and Leon and Lani ended up with feet full of mud. We all enjoyed to see the water buffalo in the fields which made it worthwhile. About lunchtime we made it across the river to a waterfall where some local boys were sliding down the rocks and swimming. Leon and Lani worked up the courage to have a swim in the pool at the bottom which was muddy and quite cold. We had lunch nearby the base of the waterfall and decided to walk on towards our accommodation for the night in Tevan village. Kai hadn’t been feeling well with a cold and Ger’s son picked him up by motorbike and dropped him off at our homestay. We farewelled Ger and Hung, Leon, Lani and I set off for our village for the night. We walked up a very steep, muddy hill and accumulated a couple of Hmong ladies with us. If they see you without a guide they latch onto you and try to become your tour guide. The walk was along the mountain range through a bamboo forest and very different to the walk previously. After about an hour, with the ladies still following us, we stopped and bought some of their wares which made them happy and then they headed off to their homes. After walking through a few villages and picking some random paths we found our homestay about 5pm.

The next few days we relaxed at our homestay enjoying the tranquillity and rest. I am sitting on our small verandah looking out over the rice fields writing this blog while watching the passing village life. Hung walked into the small village to find some Xoi and fruit for lunch. Leon and Lani have spent the morning playing with the dogs, doing homework and using the computer for games. Kai is recovering from a cold and getting some rest. I can see the local children coming home from school for lunch, with the occasional water buffalo wandering by. We walked around the village out into surrounding farmlands and enjoyed the fresh air and rice terrace views.

After a couple of days we arranged for a taxi back to Sapa for the shuttle bus ride to Lao Cai to board the night train back to Hanoi.

0 notes

battybat-boss · 6 years ago

Text

Explore the World of Tea With the Many Varieties of Ceylon Tea

Tea is the second most popular beverage in the world, overtaken only by water. What's even more impressive is that the rate at which people are drinking tea is continually increasing. In 2016 in the United States alone, imports had increased by 400 percent since 1990,1 which means that more people are enjoying tea and the benefits it brings.

To keep up with global demand, some countries are highly focused on growing tea leaves as a large part of their overall economy. China, for example, is the world's largest producer of green tea, producing 1.5 million tons from 2015 to 2017. Kenya, on the other hand, is the largest exporter of black tea in the world.2

Interestingly, Sri Lanka, an island nation off the coast of India, is another of the world's top tea-producing countries. The country is well-known for their Ceylon tea, which is a unique tea grown only in their country, helping set themselves apart from bigger producers.3

What Is Ceylon Tea and What Makes It Unique?

Ceylon tea takes its name from Ceylon, which is the name of Sri Lanka before it was given independence from British rule in 1972.4 Seeds from the original tea plant were brought into the island in 1824. At first, they were planted with no commercial purposes in mind because cinnamon was the crop supported by the government. After an economic crisis that dwindled demand for the spice, farmers turned to coffee, but this venture was not successful either. As a result, the country opted to try growing tea.

James Taylor, a Scotsman with experience in tea cultivation, created the process for growing tea in Sri Lanka and, by 1872, successfully sent his first shipment to London.5 The industry has grown throughout the island. There are seven regional Ceylon teas, all based on the altitude of the region where they're grown:6

Nuwara Eliya - Located on the center of the island, west of Uva and north of the town of Dambulla, Nuwara Eliya is a mountainous region with the highest elevation among all tea producers in the country, producing tea filled with floral fragrance and a light, brisk flavor.

Dimbula - Situated between Nuwara Eliya and Horton Plains, Dimbula is grown at an altitude of about 4,000, although it has great changes in elevation and climate, depending on elevation. Most teas produced here have a mellow flavor with a golden-orange hue.

Uva - This is a windy region that weathers both the northeast and southwest monsoons, and which produces a tea that has an exotic, aromatic flavor.

Kandy - The tea produced in this region is described as “mid-grown” because the cultivation altitude does not exceed 4,265 feet, and its harvests' flavors vary depending on whether they are exposed to monsoon winds. Mostly described as flavorsome, this tea has a bright infusion with a coppery tone, as well as a full-bodied flavor.

Ruhuna - The lower-elevation Ruhuna district is classified as “low-grown,” with a diverse geology ranging from coastal plains to the edge of the Sinharaja Rain Forest. Its specialty is black tea with a full flavor.

Uda Pussellawa - Close to Nuwara Eliya, this district has heavy rainfall that produces a tea often compared to its neighbor, but is darker with a pinkish tinge and a stronger, tangier taste.

Sabaragamuwa - The biggest tea-producing district in Sri Lanka, Sabaragamuwa is known for its aromatic tea that has a hint of caramel.

Potential Benefits of Ceylon Tea

Ceylon tea comes in two forms - black tea or green tea. Black tea is made by fermenting the leaves, and is more popular. Green tea, on the other hand, is unfermented and is known for its high antioxidant levels.7,8 Either way, published research has shown that tea may help:

Promote healthy weight - Ceylon tea is low in calories, making it a beneficial drink for those who are monitoring their caloric consumption.9

Boost your immune system - Ceylon tea contains various antioxidants that may help fight free radicals throughout your body. This allows your immune system to focus on doing its job, which is to ward off pathogenic microbes.10

Protect your heart - A study published in Nutrition Reviews indicates that consumption of either black or green tea may help reduce blood pressure, especially for those who are prehypertensive and hypertensive.11

Reduce your risk of cancer - Polyphenols are a special type of antioxidant found in tea.12 Research has shown that drinking green tea may reduce your risk of cancer related to the digestive system.13

Maintain healthy skin - A 2017 study notes that green tea possesses protective effects ultraviolet irradiation-induced skin aging.14

Manage diabetes - Drinking Ceylon tea may help regulate blood sugar levels, which may benefit diabetics,15 especially when consumed before performing moderate-intensity exercises.16

Nutrition Facts and Caffeine Content of Ceylon Tea

Ceylon tea is widely praised for its high polyphenol content.17 Polyphenols are essentially compounds found in natural plant food sources known for their antioxidant properties. Tea is commonly cited as a primary source, but they are also found in organic chocolate, certain fruits and vegetables, as well as extra virgin olive oil. It is these polyphenols that make tea so highly regarded.

Aside from antioxidants, Ceylon tea is also known for containing caffeine, much like tea made in other countries. A 7-ounce cup of Ceylon black tea contains 58 milligrams of caffeine,18 while green tea usually has only half that amount.19 White tea, on the other hand, can contain caffeine anywhere from 6 to 75 milligrams depending on where it was made.20

These amounts are generally safe for most adults, since the Dietary Guidelines Advisory Committee (DGAC) found that 400 milligrams of caffeine21 per day is not linked to an increase of long-term health risks.

How to Prepare and Store Ceylon Tea Properly

Making Ceylon tea starts with high-quality ingredients grown, manufactured and packed entirely in Sri Lanka using the best practices available. Whichever type you choose, the preparation procedure is similar. Just boil filtered water and let the tea leaves steep in a teacup for two to six minutes.22

Storing your Ceylon tea properly can help you enjoy it until your stocks run out before the expiry date. Remember to place it in a clean, airtight container so your tea's quality is not affected. Also, do not mix it with pungent items as it may affect the taste.23

Common Side Effects of Ceylon Tea

The side effects of drinking Ceylon tea are generally similar to most teas. For example, drinking too much black tea can cause a range of problems from mild to severe, such as:24

Headaches

Nervousness

Sleeping problems

Vomiting

Diarrhea

Irregular heartbeat

Tremors

Heartburn

Confusion

If you develop any of the issues listed above, visit a doctor immediately to receive treatment. Furthermore, stop taking the drink to prevent endangering your health.

Since there is conflicting data on the safety of drinking caffeinated beverages,25,26 pregnant women should drink only moderate amounts of Ceylon tea. For that matter, they should limit consumption of any caffeinated drinks to quantities of less than 300 milligrams per day, as the caffeine may impact the health of their unborn child. Research has shown that caffeine easily passes through the placenta27 and directly into the fetus, and does not provide any health benefits at all to the fetus.

There is a concern, however, that some studies have shown consuming high quantities of caffeine may pose hazards, such as:

Possible increased risk of miscarriage28

Low birth weight and smaller head circumference29

Caffeine withdrawal in the infant30

Increased risk of Sudden Infant Death Syndrome (SIDS)31

Whichever Ceylon Tea You Prefer, You Will Most Likely Enjoy It

Most people will certainly enjoy Ceylon tea for its flavor, aroma and health benefits. Take your time in exploring which variety you like, but make sure that it comes from high-quality ingredients grown using certified organic standards, so that you can be sure to reap its potential health effects.

Frequently Asked Questions About Ceylon Tea

Q: Where does Ceylon tea come from?

A: Ceylon tea is essentially a type of tea made from Sri Lanka. The name comes from “Ceylon,” which is the official name of the country before its change to the current one in 1972.32

Q: What does Ceylon tea taste like?

A: The taste of Ceylon tea depends on where the leaves were grown. Products made in Nuwara Eliya, for example, are known for their fragrant flavor, while tea made in the Kandy district is known for its full-bodied, strong flavor.33

Q: What is Ceylon tea good for?

A: Various studies show that drinking Ceylon tea may promote healthy weight, as well as lower your risk of cancer, boost skin health and promote healthy blood sugar levels.

Note: When buying tea of any kind, make sure that it's organic and grown in a pristine environment. The Camellia sinensis plant in particular is very efficient in absorbing lead, fluoride and other heavy metals and pesticides from the soil, which can then be taken up into the leaves. To avoid ingesting these dangerous toxins, a clean growing environment is essential, so that you can be sure you're ingesting only pure, high-quality tea.

0 notes

jerrytackettca · 6 years ago

Text

Explore the World of Tea With the Many Varieties of Ceylon Tea

Tea is the second most popular beverage in the world, overtaken only by water. What’s even more impressive is that the rate at which people are drinking tea is continually increasing. In 2016 in the United States alone, imports had increased by 400 percent since 1990,1 which means that more people are enjoying tea and the benefits it brings.

To keep up with global demand, some countries are highly focused on growing tea leaves as a large part of their overall economy. China, for example, is the world’s largest producer of green tea, producing 1.5 million tons from 2015 to 2017. Kenya, on the other hand, is the largest exporter of black tea in the world.2

Interestingly, Sri Lanka, an island nation off the coast of India, is another of the world’s top tea-producing countries. The country is well-known for their Ceylon tea, which is a unique tea grown only in their country, helping set themselves apart from bigger producers.3

What Is Ceylon Tea and What Makes It Unique?

Nuwara Eliya — Located on the center of the island, west of Uva and north of the town of Dambulla, Nuwara Eliya is a mountainous region with the highest elevation among all tea producers in the country, producing tea filled with floral fragrance and a light, brisk flavor.

Dimbula — Situated between Nuwara Eliya and Horton Plains, Dimbula is grown at an altitude of about 4,000, although it has great changes in elevation and climate, depending on elevation. Most teas produced here have a mellow flavor with a golden-orange hue.

Uva — This is a windy region that weathers both the northeast and southwest monsoons, and which produces a tea that has an exotic, aromatic flavor.

Kandy — The tea produced in this region is described as “mid-grown” because the cultivation altitude does not exceed 4,265 feet, and its harvests’ flavors vary depending on whether they are exposed to monsoon winds. Mostly described as flavorsome, this tea has a bright infusion with a coppery tone, as well as a full-bodied flavor.

Ruhuna — The lower-elevation Ruhuna district is classified as “low-grown,” with a diverse geology ranging from coastal plains to the edge of the Sinharaja Rain Forest. Its specialty is black tea with a full flavor.

Uda Pussellawa — Close to Nuwara Eliya, this district has heavy rainfall that produces a tea often compared to its neighbor, but is darker with a pinkish tinge and a stronger, tangier taste.

Sabaragamuwa — The biggest tea-producing district in Sri Lanka, Sabaragamuwa is known for its aromatic tea that has a hint of caramel.

Potential Benefits of Ceylon Tea

Ceylon tea comes in two forms — black tea or green tea. Black tea is made by fermenting the leaves, and is more popular. Green tea, on the other hand, is unfermented and is known for its high antioxidant levels.7,8 Either way, published research has shown that tea may help:

Promote healthy weight — Ceylon tea is low in calories, making it a beneficial drink for those who are monitoring their caloric consumption.9

Boost your immune system — Ceylon tea contains various antioxidants that may help fight free radicals throughout your body. This allows your immune system to focus on doing its job, which is to ward off pathogenic microbes.10

Protect your heart — A study published in Nutrition Reviews indicates that consumption of either black or green tea may help reduce blood pressure, especially for those who are prehypertensive and hypertensive.11

Reduce your risk of cancer — Polyphenols are a special type of antioxidant found in tea.12 Research has shown that drinking green tea may reduce your risk of cancer related to the digestive system.13

Maintain healthy skin — A 2017 study notes that green tea possesses protective effects ultraviolet irradiation-induced skin aging.14

Manage diabetes — Drinking Ceylon tea may help regulate blood sugar levels, which may benefit diabetics,15 especially when consumed before performing moderate-intensity exercises.16

Nutrition Facts and Caffeine Content of Ceylon Tea

How to Prepare and Store Ceylon Tea Properly

Storing your Ceylon tea properly can help you enjoy it until your stocks run out before the expiry date. Remember to place it in a clean, airtight container so your tea’s quality is not affected. Also, do not mix it with pungent items as it may affect the taste.23

Common Side Effects of Ceylon Tea

The side effects of drinking Ceylon tea are generally similar to most teas. For example, drinking too much black tea can cause a range of problems from mild to severe, such as:24

Headaches

Nervousness

Sleeping problems

Vomiting

Diarrhea

Irregular heartbeat

Tremors

Heartburn

Confusion

If you develop any of the issues listed above, visit a doctor immediately to receive treatment. Furthermore, stop taking the drink to prevent endangering your health.

There is a concern, however, that some studies have shown consuming high quantities of caffeine may pose hazards, such as:

Possible increased risk of miscarriage28

Low birth weight and smaller head circumference29

Caffeine withdrawal in the infant30

Increased risk of Sudden Infant Death Syndrome (SIDS)31

Whichever Ceylon Tea You Prefer, You Will Most Likely Enjoy It

Frequently Asked Questions About Ceylon Tea

Q: Where does Ceylon tea come from?

A: Ceylon tea is essentially a type of tea made from Sri Lanka. The name comes from “Ceylon,” which is the official name of the country before its change to the current one in 1972.32

Q: What does Ceylon tea taste like?

Q: What is Ceylon tea good for?

A: Various studies show that drinking Ceylon tea may promote healthy weight, as well as lower your risk of cancer, boost skin health and promote healthy blood sugar levels.

Note: When buying tea of any kind, make sure that it’s organic and grown in a pristine environment. The Camellia sinensis plant in particular is very efficient in absorbing lead, fluoride and other heavy metals and pesticides from the soil, which can then be taken up into the leaves. To avoid ingesting these dangerous toxins, a clean growing environment is essential, so that you can be sure you’re ingesting only pure, high-quality tea.

from http://articles.mercola.com/sites/articles/archive/2018/11/17/xdjm18-teas-18mcsa-ceylon-tea.aspx

source http://niapurenaturecom.weebly.com/blog/explore-the-world-of-tea-with-the-many-varieties-of-ceylon-tea

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jakehglover · 6 years ago

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Explore the World of Tea With the Many Varieties of Ceylon Tea

What Is Ceylon Tea and What Makes It Unique?

Uva — This is a windy region that weathers both the northeast and southwest monsoons, and which produces a tea that has an exotic, aromatic flavor.

Uda Pussellawa — Close to Nuwara Eliya, this district has heavy rainfall that produces a tea often compared to its neighbor, but is darker with a pinkish tinge and a stronger, tangier taste.

Sabaragamuwa — The biggest tea-producing district in Sri Lanka, Sabaragamuwa is known for its aromatic tea that has a hint of caramel.

Potential Benefits of Ceylon Tea

Promote healthy weight — Ceylon tea is low in calories, making it a beneficial drink for those who are monitoring their caloric consumption.9

Maintain healthy skin — A 2017 study notes that green tea possesses protective effects ultraviolet irradiation-induced skin aging.14

Manage diabetes — Drinking Ceylon tea may help regulate blood sugar levels, which may benefit diabetics,15 especially when consumed before performing moderate-intensity exercises.16

Nutrition Facts and Caffeine Content of Ceylon Tea

Aside from antioxidants, Ceylon tea is also known for containing caffeine, much like tea made in other countries. A 7-ounce cup of Ceylon black tea contains 58 milligrams of caffeine,18 while green tea usually has only half that amount.19White tea, on the other hand, can contain caffeine anywhere from 6 to 75 milligrams depending on where it was made.20

How to Prepare and Store Ceylon Tea Properly

Common Side Effects of Ceylon Tea

The side effects of drinking Ceylon tea are generally similar to most teas. For example, drinking too much black tea can cause a range of problems from mild to severe, such as:24

Headaches

Nervousness

Sleeping problems

Vomiting

Diarrhea

Irregular heartbeat

Tremors

Heartburn

Confusion

If you develop any of the issues listed above, visit a doctor immediately to receive treatment. Furthermore, stop taking the drink to prevent endangering your health.

There is a concern, however, that some studies have shown consuming high quantities of caffeine may pose hazards, such as:

Possible increased risk of miscarriage28

Low birth weight and smaller head circumference29

Caffeine withdrawal in the infant30

Increased risk of Sudden Infant Death Syndrome (SIDS)31

Whichever Ceylon Tea You Prefer, You Will Most Likely Enjoy It

Frequently Asked Questions About Ceylon Tea

Q: Where does Ceylon tea come from?

A: Ceylon tea is essentially a type of tea made from Sri Lanka. The name comes from “Ceylon,” which is the official name of the country before its change to the current one in 1972.32

Q: What does Ceylon tea taste like?

Q: What is Ceylon tea good for?

A: Various studies show that drinking Ceylon tea may promote healthy weight, as well as lower your risk of cancer, boost skin health and promote healthy blood sugar levels.

from HealthyLife via Jake Glover on Inoreader http://articles.mercola.com/sites/articles/archive/2018/11/17/xdjm18-teas-18mcsa-ceylon-tea.aspx

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paullassiterca · 6 years ago

Text

Explore the World of Tea With the Many Varieties of Ceylon Tea

What Is Ceylon Tea and What Makes It Unique?

Uva — This is a windy region that weathers both the northeast and southwest monsoons, and which produces a tea that has an exotic, aromatic flavor.

Uda Pussellawa — Close to Nuwara Eliya, this district has heavy rainfall that produces a tea often compared to its neighbor, but is darker with a pinkish tinge and a stronger, tangier taste.

Sabaragamuwa — The biggest tea-producing district in Sri Lanka, Sabaragamuwa is known for its aromatic tea that has a hint of caramel.

Potential Benefits of Ceylon Tea

Promote healthy weight — Ceylon tea is low in calories, making it a beneficial drink for those who are monitoring their caloric consumption.9

Maintain healthy skin — A 2017 study notes that green tea possesses protective effects ultraviolet irradiation-induced skin aging.14

Manage diabetes — Drinking Ceylon tea may help regulate blood sugar levels, which may benefit diabetics,15 especially when consumed before performing moderate-intensity exercises.16

Nutrition Facts and Caffeine Content of Ceylon Tea

Aside from antioxidants, Ceylon tea is also known for containing caffeine, much like tea made in other countries. A 7-ounce cup of Ceylon black tea contains 58 milligrams of caffeine,18 while green tea usually has only half that amount.19White tea, on the other hand, can contain caffeine anywhere from 6 to 75 milligrams depending on where it was made.20

How to Prepare and Store Ceylon Tea Properly

Common Side Effects of Ceylon Tea

The side effects of drinking Ceylon tea are generally similar to most teas. For example, drinking too much black tea can cause a range of problems from mild to severe, such as:24

Headaches

Nervousness

Sleeping problems

Vomiting

Diarrhea

Irregular heartbeat

Tremors

Heartburn

Confusion

If you develop any of the issues listed above, visit a doctor immediately to receive treatment. Furthermore, stop taking the drink to prevent endangering your health.

There is a concern, however, that some studies have shown consuming high quantities of caffeine may pose hazards, such as:

Possible increased risk of miscarriage28

Low birth weight and smaller head circumference29

Caffeine withdrawal in the infant30

Increased risk of Sudden Infant Death Syndrome (SIDS)31

Whichever Ceylon Tea You Prefer, You Will Most Likely Enjoy It

Frequently Asked Questions About Ceylon Tea

Q: Where does Ceylon tea come from?

A: Ceylon tea is essentially a type of tea made from Sri Lanka. The name comes from “Ceylon,” which is the official name of the country before its change to the current one in 1972.32

Q: What does Ceylon tea taste like?

Q: What is Ceylon tea good for?

A: Various studies show that drinking Ceylon tea may promote healthy weight, as well as lower your risk of cancer, boost skin health and promote healthy blood sugar levels.

from Articles http://articles.mercola.com/sites/articles/archive/2018/11/17/xdjm18-teas-18mcsa-ceylon-tea.aspx source https://niapurenaturecom.tumblr.com/post/180195916686

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cliftonsteen · 5 years ago

Text

Inside Brazil’s Specialty Robusta Scene

Specialty coffee is usually associated with Arabica coffee beans, and Robusta coffee beans are usually associated with commercial coffee, instant coffee, or blends.

While Arabica is known for producing cup profiles that make it suitable for specialty coffee, a contributor to its success has been the care and attention put into its production and processing – as well as the resources and research invested into encouraging its production. This suggests that paying a similar level of attention to Robusta could improve its quality.

In Brazil, specialty Robusta production is slowly taking off, and a handful of producers are starting to explore its market potential. Here’s what’s contributed to the recognition of this coffee, and how the country’s specialty Robusta scene is progressing.

You may also like How Does Grafting Arabica to Robusta Improve Coffee Yields?

Qualities of Specialty Robusta Coffee

Robusta is a cousin to Arabica, and is also known as Coffea canephora. While it generally has an inferior cup quality when compared to Arabica, it also has agronomic performance advantages, including heat tolerance and disease resistance. Robusta is also naturally resistant to pests (due to its high caffeine content), can be grown at lower altitudes, and it is relatively cheaper and easier to grow than Arabica.

Arthur Fiorott is Marketing Manager of Conilon Brasil and is based in Vila Velha, in Brazil. He tells me, “When we analyze quality [Robusta] coffee, we look for intense and present sensory attributes. Contrary to what is widespread, [they] have high acidity…, medium sweetness, and low bitterness. They are robust coffees with a complex sensory variation.”

While specialty Robusta can have the above attributes, no two cups will be exactly the same, as each will be produced and processed differently. Lucas Venturim is a fifth-generation producer, and his family-owned farm, Fazenda Venturim, exclusively grows specialty Robusta. He tells me that “we work mainly with the peeled cherry, but we also produce natural batches, honeys, and for fermentation we have several processes, including the addition of yeasts (initial cultures).”

Joaquim Inácio Sertório Neto is a Robusta Grader and Conilon Consultant from Brazil, and describes the sensory profile of specialty Robusta as being “full-bodied… with [a] long aftertaste, low [to] medium acidity, low bitterness, with notes of fruits and spices.”

These qualities will need to be taken into consideration during roasting. Joaquim explains, “As a roaster, I have to take the raw material into consideration… [It] has half of the sugars, less acids, and its structure is much more rigid than an Arabica”. This means he’ll need to take care during roasting to preserve the coffee’s sweetness and acidity. Because of the specialised approach required, many specialty Robusta producers roast and market their own coffee, as few roasteries have the expertise required to do so.

When brewing specialty Robusta, Lucas says that it should be kept in mind that it has more soluble solids than Arabica. “The recommendation would be to modify some of the extraction variables… to adjust the extraction. You can, for example… use a lower water temperature, a slightly coarser grind, or even reduce the ratio of coffee to water.”

Joachim says that in the past, specialty Robusta was used to add more body and caffeine to coffee blends, and was rarely served as a single origin coffee. This could be because its taste differs from Arabica and requires getting used to. He explains that Robusta and Arabica should not be compared, as they offer different attributes: “This is a [coffee] with higher caffeine content and less sweetness, so it may taste strange at first”.

The Rise of Specialty Robusta in Brazil

Robusta has already started to receive recognition in the specialty coffee world. In 2010, the international Coffee Quality Institute (CQI) released its official Fine Robusta Standards and Protocols, as adapted from the Specialty Coffee Association’s methodology for grading Arabica. THese protocols joined the Institute’s Q Grader Robusta Certification, which aims to help the industry differentiate between good and bad Robusta.

While Vietnam is currently the world’s top Robusta producing country, Brazil is right behind them, and could overtake them in the future – making the country well placed to produce specialty Robusta. Some local producers have started to take notice. Lucas says “the community of [Specialty Robusta] producers… we are still not very numerous… Everyone knows each other. We formed a group in order to share information and experiences, and we try to help each other, since everything is quite new”.

Organisations and groups are being formed to help specialty Robusta producers meet with other producers and increase their knowledge. The Brazilian Specialty Coffee Association has recognised the world’s growing acceptance of specialty Robusta, and that producers are starting to farm it. Vanusia Nogueira is the Director of the SCA Brazil, and says that by increasing the quality of their specialty Robusta, producers are helping generate market interest and acceptance.

A large percentage of specialty Robusta yields are high quality, further encouraging production. Arthur says that in Brazil, “a crop can produce around 80 to 100-hectare bags (4800 to 600 kg), of which it is possible to have around 60 bags of high-quality [Robusta] coffee”. This is likely to have contributed to Brazilian Robusta exports increasing 59.5% from 2019 to 2018 and by 27.2% from 2019 to early 2020.

Producing & Selling Specialty Robusta

While the number of Brazilian Specialty Robusta producers is small, it could grow in future. Lucas explains that last year, “The demand for our coffees far exceeded our production, and fortunately we were able to help other producers to participate in this market.”

However, there are drawbacks. As each plant is multi-stemmed, mechanisation is challenging, making manual harvesting the best way to detach fruits from the branch without damaging the cherries.

In addition, producers have to contend with Brazil’s reputation for producing commodity-grade coffee, leading many buyers and consumers to dismiss specialty Robusta as being inferior. However, Arthur notes that this is changing. “The domestic market has changed a lot in the last two or three years… the specialty coffee market is very curious and is always eager for news, and we’ve been gradually getting those opportunities”.

For more people to adopt specialty Robusta as a viable option, they need to experience it firsthand. Lucas explains that most people have only read about Robusta, or tried a low quality sample of it. He explains that after trying specialty Robusta for themselves, “many of them understood that this coffee would have the potential to attract a new audience [and be] a new portfolio for their business.”

Specialty Robusta might not be as well known as specialty Arabica, but thanks to the efforts of its producers, this could change in the future. However, for it to find new markets in Brazil and across the world, coffee buyers will need to appreciate it as its own offering – without comparing it to Arabica.

By understanding what specialty Robusta has to offer, buyers can help introduce it to the market as a new way to experience coffee, and not as a replacement for Arabica. As Lucas says, “We want to produce a coffee that has its own identity, and that is a new portfolio for roasters, so that they can reach a new audience with this product!”

Enjoyed this? Then Read Can Fine Robusta Be Considered Quality Coffee?

Photo credits: Lucas Venturim, Empraba

Perfect Daily Grind

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gingerextractions · 8 years ago

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It tastes of place

For the past few weeks I have been drinking a delicious coffee from Colombia. Each sip of this filter coffee reminds me of the unrelenting efforts involved in achieving this cup. It has an unmistakable full body and crisp acidity, and every sip takes me straight back to the land, but the scene in front of me is worlds away. I have an emotional connection to this coffee, but the consumers near me enjoying their lattes and cold brews in the spring sunshine do not. Their value isn’t tied to the flavours of a geographic location, but to the coffee’s stimulating properties.

Why is this? Most consumers don’t have a discerning relationship with coffee like they do with wine. They will walk into a local bottle shop and have some idea of what different varietals of grape will taste like, or even prefer one regional Australian wine over another, such as Clare Valley over the Barossa, or the Hunter Valley over Margaret River. The may even know what variety these regions are famous for.

WHAT IS TERROIR?

The flavours of an agricultural product are the consequence of climate, altitude, and soil.

Some Western producers label this combination as “taste of place”, but the French call it “terroir”. To them, it means more than just the flavours of the land, but a concept that’s fundamental to food culture. The pleasure from these flavours signifies a desirable, valuable good, not a disposable commodity. In order to preserve provincial flavours, the French government invested in a certification called the Appellation d’origine contrôlée. For its wine, producers must respect regional constraints of certain varietals and follow specific processing methods in order to attain this certification. This creates a signature flavour of a region, preserves tradition, maintains quality standards, and creates a value around a product that is directly linked to its place of origin.

Mike Eggert, Chef and Partner of Pinbone in Sydney, says consumers need to appreciate that terroir is the “diary of a farmer”.

“It’s an honest, unedited, uncensored expression of what [farmers] have lived through for the last week, month, season, or year, and it’s delivered to the consumer through sight, smell, touch, sound, and taste,”

Mike says,

“I personally don’t think you can call something terroir if you manipulate or alter it from its natural state. To truly experience and express terroir, you must have a hands-off approach. Agriculture that uses aquaculture to substitute rainfall, herbicides and pesticides, or fertilisers, is creating a false economy and anything taken and shown from that earth is so far from terroir, it’s more like Ikea.”

Coffee producer Miguel Fajardo Mendoza from Raw Material Colombia describes terroir as the place he grows his coffee: the altitude, the microclimate, and the soil.

“These three variables, along with shade, help develop any kind of flavours from the land into the cup,” he says.

Miguel notes that the post-harvest process is crucial to showcasing these three terroir attributes in the cup and that bad post-harvest management could ruin all the flavour attributed to terroir. He adds that Colombia’s coffee farming history is crucial to the region’s successful production it shares today.

“Fifty years ago, coffee was planted under shade and no chemical herbicides were used. This meant significant micro- organism activity in the soil, and a layer of mulch to provide the needed humidity for this to happen,” Miguel says. “To respect terroir, quality producers need to embed the micro and macro elements into the coffee cherry by farming at higher elevation and in cooler climates in order for coffee cherries to develop slowly - this is what helps fix all of these elements into the seed.”

THE PROBLEM WITH PRODUCTION

Promoting terroir has been successful in many food industries including French wine and cheese and Canadian maple syrup. However, there is a general problem agriculture faces: we have a vast and growing population, and we need to be fed. The risk of a seasonal low, or the plight of pests and disease, can be hard on farmers to say the least. A by-product of large scale, mono- varietal farming, which can rely heavily on irrigation, pesticides, and fungicides to guarantee crop success, is that our sensory experience of a carrot or an apple becomes limited. Everything tastes the same. This leads to consumers associating fruit and vegetables with a consistent flavour, and when presented with something that’s slightly blemished, or varying from this flavour, we reject it.

When I asked Mike Eggert what this means for a chef, he says the line is blurred for the worse when people decide that natural elements or free-living growing organisms should conform to consistency.

“It is the chef’s job to make each dish taste great and look great. This is not a job for the farmers,” he says. “Unlike the farmers, chefs aren’t experiencing the highs and lows of the flavour and seasonal spectrum, or challenged by divine yet imperfect food, and neither are the consumers.”

Mike says there is unfortunately a lack of farmers within the Sydney area who grow with “true terroir” in mind, who live and ride the seasons, and grow what they want, and not what consumers want.

“If the demand for baby carrots and micro greens pays the bills, then I say plant and sell them,” he says. “But if they aren’t free to plant for the season and mix up their crops, then they can also never show you some ups and downs or blow you away with seasonal greats. I get 99 per cent of my fruit and vegetables from Flemington and it’s basically the same all year. It’s good but it’s really never great, that’s the difference between Australia and Europe. We get 80 per cent delicious fruit or vegetables, like strawberries, 100 per cent of the year. [Europe] gets 100 percent delicious strawberries, 25 per cent of the year.”

RESPECTING TERROIR

In specialty coffee markets there are demands for a certain quality of flavour. Terroir is important, but there are particular varietals achieving “rock star status” and exceptionally high prices. Manycoffee producers are planting these types of varietals in conditions they weren’t meant to.

Producer Miguel says “growing rare varietals is hard and expensive. Not many farmers understand that such varietals only flourish with adequate care and treatment, and are not an automatic success. “I believe you can plant and achieve great results if you understand the risks and the market. I see a lot of Colombian coffee growers planting varietals such as Geisha, Pacamara, Wush Wush, but they do this in lower altitudes without shade, and think that because they planted this rare varietal, they are going to get US$30 per kilogram,” Miguel says. “If you respect terroir, an average varietal such as Castillo can taste better than a Geisha that hasn’t been tended to appropriately. The terroir that suits each type of coffee for me depends on those variables. For example, I wouldn’t plant a Geisha below 1600 metres above sea level with no shade. I would plant a Tabi varietal below this with no shade and won’t have any issues.”

Working with nature is always risky business. Coffee, in many ways, is a long way behind other agricultural practices in mitigating this risk. Arabica is being challenged by climate change. Shifting weather patterns and temperatures bring pests, fungus, and disease that thrive in the varying conditions. Developing and planting more resistant hybrids helps to an extent, but this takes time. Another constraint is the lack of genetic diversity of Arabica coffee. A recent study by World Coffee Research put the diversity at 1.2 per cent genetic variance between varieties, and only 0.5 per cent from the commonly grown varieties. This greatly reduces the species’ immunity to disease.

With the Arabica genome recently sequenced in early 2017, we can only now look at specific coffee breeding for disease resistance while hopefully maintaining quality of flavour. Well, that is so long as that demand for a specialty market exists.

WHAT WILL WE VALUE IN THE END?

Will terroir in coffee be valued by the masses, like wine? Purveyors of specialty coffee in Australia are certainly trying to promote this. We are slowly seeing a trend in Sydney and Melbourne of consumers drinking more filter coffee from in-season specialty single origins.

Will terroir still exist in generations to come? Or will we continue to manufacture flavour because it will sell?

There is an intrinsic value tied to the terroir in all agricultural products. This is why for me, food, wine, or coffee will never be something consumed mindlessly. Quality has nothing to do with opulence or class. It has everything to do with effort and good intent, and sharing the fruits of this labour.

#tasteofplace #terroir #specialtycoffee #seasonal #oftheland

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elainemeyer · 8 years ago

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Visiting the ‘Land of Enchantment’

Some states are very proud of their slogans (Florida’s ”The Sunshine State,” Texas’s “The Lonestar State).” Some states’ slogans make a political statement (D.C.’s “Taxation Without Representation,” New Hampshire’s “Live Free or Die”). Some states seem to have pulled theirs out of a hat (Connecticut’s “Full of Surprises,” North Dakota’s “Legendary”). And then there’s New Mexico, whose slogan is under the radar but clearly intentional. There’s a good chance you didn’t know that New Mexico is the “Land of Enchantment” until you visit, and there’s a good chance you’ll agree with that characterization. I had never heard the slogan before, but once in New Mexico, it was everywhere, from the audio welcome recording on the rental car shuttle to t-shirts and other state merchandise, to of course, license plates.

New Mexico is certainly enchanting, and it is also under the radar, not accustomed to puffing itself up the way some other states do (I won’t name names). And for me, New Mexico has long been near the top of the list of U.S. states I’ve wanted to visit. What has appealed to me its distinctness from other U.S. states, with its unique combination of Mexican, Spanish, and Native American heritage.

On top of that are the artist communities which sounded charming and protected. I imagined them as walkable little downtowns of adobe buildings with woven Native American rugs hanging over window sills.

And then there are is offbeat New Mexico: the off-grid movement, UFO sightings, geodesic domes, and all other signs that people were living and thinking differently than the rest of us. New Mexico’s weirdness has intrigued me in the way that cults intrigue me - in one sense they exist on the edge of society, but they address questions and build societies in response to questions we all ask ourselves. What would it be like to live unencumbered from the need for possession? to be able to live off the land? to not work a typical modern job? if there were a supernatural power? How can so many of us live with these questions and not act on them? And what does it look like to act on them?

I visited New Mexico for the first time in early February, on a ski trip with friends in Taos Ski Valley and a stop in Santa Fe. The photos directly below are of the road and property of the home we stayed at in the Taos Valley area. As you can see, the flatness in front of us gave a clear view of the mountains, specifically, the Sangre de Cristo.

Taos Ski Valley

The ski resort of Taos Ski Valley has a nice vibe to it. It was low-key and not super crowded, though still well-regarded. There seemed to be a lot of locals who come out all the time. In recent years, the resort has been spiffing up a bit, with some new or updated restaurants and bars. We particularly liked the Bavarian Restaurant, which was a basic German menu, with a few different types of wurst. We also liked the Hotel St. Bernard’s restaurant and Rathskeller Bar, which reminded me of a place where Cary Grant would have enjoyed a drink in North by Northwest.

I hadn’t skied in two years, and Taos is known for being steep, but I managed to ski most of the greens and a couple of small stretches of blue with only two falls where I lost a ski (and several other falls where skis stayed attached). By day two I was both high on skiing and, by afternoon, so tired from falling that I realized I was liable to break a limb if I kept going. The altitude, the falls, and the demands I was placing on a body usually accustomed to sitting in front of a desk in ergonomically lacking positions had wiped me out – in a good way. There’s nothing better than feeling tired because you did something, as opposed to because you didn’t do something, which is also a tired I have felt.

Taos

Probably the most interesting thing to see in the town of Taos is the Taos Pueblo, a Native American village built in 1000 to 1450 with houses made of adobe that have stayed in tact (with maintenance) for all of this time, including a multi-storied building that could be called an adobe apartment complex. Right below is a photo looking out the entrance to the church front plaza. The Spanish built the church in the 1660s, though it was opposed by the native people of Taos.

Below is one of the adobe houses. Today many of them have been turned into stores that sell Native American art, jewelry, rugs, and other items. Each home has been handed down from generation to generation since people started living in the pueblos, although many of the Taos people now live offsite, in homes near the Pueblo.

While at the Taos Pueblo, my friend and I started talking with one of the store owners, a man with multiple lives. In the 1970s, he had toured with the Native American Theater Ensemble. When the Ensemble collaborated with the American Shakespeare Theater, he met and started dating Helen Mirren. They lived in the Upper West Side of New York City for several years, until he returned to New Mexico, because he was not a city person at heart. His dad was one of the leaders in the movement that successfully won back nearby Blue Lake land in 1970 through a bill passed by Congress and signed by Richard Nixon. The land had been taken during the Theodore Roosevelt administration and designated as part of the U.S. National Forest Service.

America’s First Wine Region

When you think of American wine, you think of Napa, Sonoma, Oregon, maybe the Finger Lakes and Virginia. What you don’t think of is New Mexico. Yet New Mexico was the first region in the United States where human grew wine, at least according to the pourer who I met at La Chiripada Winery, in Dixon, New Mexico, a slightly run down artist colony. I parked in the lot of La Chiripada Winery next to one other car. I was the only one at La Chiripada during my tasting of several wines that I could choose (In fairness, it was a Monday around 12 PM).

The whites were mostly on the sweeter side, as it turns out Rieslings do very well in New Mexico. The dryer of the whites I drank, the Winemaker’s Select was a combination of Seyval/Vidal Blanc, and smaller amounts of Chardonnay and Viognier. The pourer told me that some their combination varietals, like the Seyval/Vidla Blanc, had grown together on the land in such a way that they were no longer distinct. The reds were very light, especially the Canoncito Red 2015 which was a combination of two grapes: Leon Millot and Baco Noir, which I had never heard of. I ended up purchasing the Canoncito part (full disclosure) it was the cheapest of those I had tasted.

Having learned some new things about the New Mexico terroir, I headed back on the road to Santa Fe, calculating that I hadn’t even had a glass equivalent of wine so would be fine to drive.

Santa Fe

My long-standing image of Santa Fe is consistent with the aforementioned artist colony I described above: a sun-drenched, red dirt expanse with open-air adobe homes where Navajo blankets hang on the window sills and residents sit in their front yards selling goods in shallow, straw baskets. I don’t know where this image came from, but this is not actually what Santa Fe looks or feels like.

The real Santa Fe had a lot of old Spanish mission style architecture, a few unmemorable buildings and multi-story parking lots, and was empty and overcast, at least that day. I quickly questioned what I was doing in Santa Fe, realizing I had no intentions to to buy pottery, art or anything made out of turquoise. I wanted a Navajo rug, but they were upwards of $1,000 and shipping it home would have been its own additional costs.

It seemed like the only people in Santa Fe under 40 were the young people who worked at the stores, such as Collected Works Bookstore & Coffee House. There seemed to be a particular presence of middle aged white men walking around in suits (which I later guessed had to do with town courthouse being nearby) and a handful of tourists.

At Collected Works, I grabbed a couple of books, ordered a pour over of a Mexican blend for less than $4 and I sat down on a leather couch near the fireplace and began to read, periodically nodding off.

I finally gave up on the two more ambitious books I had picked up and grabbed a book called Everybody Rise about a startup and New York City socialites. I stayed awake for the 15 or so pages and decided to purchase the book so I could have something to read for the flight.

The Georgia O’Keefe Museum

From Collected Works, I walked about five minutes to the Georgia O’Keefe Museum, like so many buildings in this region a boxy, mud brown, made I think of stucco.

The museum gave nice overview of O’Keefe’s life story, from Wisconsin to New York City to New Mexico (and around the globe). I learned from a video that O’Keefe felt people misunderstood her as a highly sexual woman after the release of naked artistic photographs taken by her husband Alfred Stieglitz. Around this time, she began going to New Mexico regularly, carving out her own path in the West. Stieglitz died in the mid-1940s, and as O’Keefe got older, she spent more and more time in New Mexico each year, until finally she moved there, starting in one house, and later moving to another and painting the strikingly colored New Mexico scenery for which we now know her.

As I looked at photos of O’Keefe and studied her paintings and sculptures, I marveled at how she managed to feel so at home in the barren expanse of New Mexico that I had driven through that day. All day I had felt a tinge of loneliness, made more palpable by the barren expanse, the space, and the lack of people. Yet O’Keefe took this place right away.

O’Keefe and I were both from the Midwest, which made her affinity for New Mexico even more interesting. Certainly she and I are from different types of communities (hers rural, mine urban and then suburban). I realized in New Mexico how accustomed I am to trees that block my view of the great beyond, and in turn how unsettling emptiness is. I am not the first one to say New Mexico feels like another planet. With its brown boxy homes that seem like they were built as deliberate camouflage to the geodesic domes, to the atomic bomb, to UFO sightings, New Mexico feels not of this Earth, and yet at the same time utterly of America.

Getting there advice

The plane travel was cheap. I took a Jet Blue flight from JFK to Albuquerque for around $215. But what I saved in money, I made up for in sleep loss, since I had to take a redeye that left Albuquerque at 11:59 pm on Monday. My car rental seemed cheap, at $60, but ended up being over $200 once insurance fees were factored in. A piece of advice: ask the car rental place how much your rental will be with fees, and get a credit card that provides this insurance so you don’t have to buy it with your rental. Make sure you know whether that credit card provides that insurance. I may have indeed had such a credit card, but I had forgotten to check.

#new mexico #Taos #Taos Ski Valley #Santa Fe #Georgia O'Keefe #travel

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cliftonsteen · 5 years ago

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What Is a Micro Lot in Specialty Coffee?

Over time, many terms have been created and adapted to meet the needs and expectations of the specialty coffee industry. One of these terms is micro lot, which is used by many members of the coffee industry to refer to small, exclusive, and traceable lots of coffee. However, there’s still some confusion as to what exactly defines the term.

For a micro lot to have value for everyone in the coffee supply chain, the term needs to have a definition that everyone agrees on. However, opinions on what a micro lot is tend to differ from person to person. Here’s why there’s so much confusion, and how producers, roasters, and traders can use the term responsibly.

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A select volume of coffee from a small farm lot can be labelled as micro lot.

What Is a Micro Lot?

Micro lot has become a popular term amongst many third wave producers, buyers, and sellers. This wave is characterised by a recognition of the importance of sustainably produced, quality coffee that’s been processed with care and provides customers with a unique experience. For this reason, using the term micro lot can offer producers several benefits in theory.

These days, consumers are increasingly requesting details on the altitude, climate, and processing methods involved in producing the coffee they drink. As these variables can vary within a region or farm, the micro lot label could help producers prove that their coffee is traceable and distinctive.

Focusing on micro lots can also help producers ensure that their coffees are more carefully sorted and processed. Jolene Zehnder is Director of Sales and Operations at Novus Coffee Imports, a specialty green coffee supplier in Washington, USA. She says that by breaking up a larger lot into smaller lots, it will be easier for producers to differentiate between their coffees. This could help them identify smaller lots that are of higher quality, that could fetch higher prices per pound on average. However, she adds that this process can be complex and create more opportunity for mistakes.

In addition, the label could assist producers in facilitating long term relationships with buyers, as any feedback that the buyers provide on improving the coffee’s quality can be more easily implemented on a smaller lot.

The benefits that producers enjoy from using the micro lot label can be passed to green coffee buyers. Traceable, distinct, and quality coffee usually fetches premium prices from roasters and the customers. However, a lack of clarity on what exactly a micro lot is could keep all members of the supply chain from benefiting from its use.

Cherries that are harvested and labelled as micro lots can benefit producers.

Why Do Multiple Definitions Exist?

It’s apparent that different people in the coffee supply chain have unique ideas of what a micro lot is – and that their definitions could involve different production volumes, cupping scores, lot and farm sizes, and prices per pound. Because there’s so little clarity on the definition of a micro lot, each member of the supply chain could have an entirely different understanding of what it means.

Steven Schreiber is the Co-Founder of Two Rivers Coffee in New York and says that a micro lot’s definition often “depends [on] who is selling it and how they want to market it. Different farms, brokers, and agents will all describe their offerings based on their understanding of the term. Many things also get lost in translation through language barriers and their need to make a living.”

For those trading coffee, the term is often used to distinguish a small volume of coffee that hasn’t been mixed with other lots. Peter Gakuo is a Quality Assurance Specialist based in Kenya and says that “this term is used by coffee dealers and traders. When they intend to sell some of the coffee in their stock lot, if a certain lot isn’t bulked with any other coffee, they refer to it as a micro lot, because it’s ‘pure’… But it’s not indicative of quality and it doesn’t have to be small. Micro means single in this case.”

For producers, the term often describes a small lot of a single coffee variety that comes from one area and has been processed together. Dylan Cummings is Managing Director of Beaver Creek Coffee Estate in Port Edward, South Africa says it’s “the smallest divisible collection of coffee (unbulked). Same farm, plantation, day of harvest, cultivar, [and] process, processed together as one lot… Due to farm size, the quantity of coffee harvested in a single day, fermentation tank size, grading etc. this would typically be a small lot… This is arguably the definition of micro lot, any other use of the word is typically used as a marketing term. Micro lot is not a quality indicator.”

Coffees labelled as micro lot are often dried and processed separately from the rest.

Definitions of what a micro lot is can also differ from producer to producer. As a Green Coffee Buyer, Sam MacCuaig from Clifton Coffee Roasters in Bristol, UK has witnessed multiple definitions being employed. He says that while some producers use the term to describe all the coffee from a single lot, others use it to describe all the lots a washing station has processed on a certain day. He says that, “Ultimately, as with all things coffee, it seems very fluid and open to interpretation and/or marketing manipulation.”

Some producers use the term to market their coffee to roasters by using it to describe coffee that’s been carefully monitored throughout its production and processing stages – so that the final cup profile can be more controlled and repeatable. Often roasters won’t check to see why a coffee lot has been described this way or to verify the information accompanying it. They will then remarket it as micro lot, passing the coffee down the supply chain.

For some roasters, a micro lot could be defined according to how much coffee they’re capable of roasting in a single day or a select lot of coffee roasted in a single session, which could vary depending on the size of their operations. This often takes place when a roaster is trying to increase their profit margins – such as when they purchase a large lot of coffee, subdivide it into smaller lots, and remarket it as distinct lots.

Black Drum Roasters operate a roastery in New South Wales, Australia. According to their website, a micro lot can be associated with quality and small farmers who take good care of their crops. However, they explain that the term isn’t as simple as it sounds, as it doesn’t explain how big or small the lot is in terms of bags, whether it involves coffee from one farm or many, or whether the coffee has been processed where it’s grown or in a separate facility. They personally use the term to describe single origin coffee milled and washed in one batch, resulting in an individual selection with flavours that are characteristic of the region.

Different producers will have different definitions of what a micro lot of coffee actually is.

The Micro Lot Label in Other Industries

Wine has been produced on a large scale from 6,000 B.C. and in 2019, global wine production reached an estimated 269 million hectolitres. In recent years, there’s been a return to small scale production of limited release, quality, artisanal wines as an alternative to mass-produced, homogeneous wines. These wines usually come from a select group of vines that grow on a particular estate that are differentiated, marketed, and sold differently.

Often these wines are too time-consuming and costly to produce on a large scale. In addition, their smaller size of production allows producers to remain involved and in control of the process from vine to bottle, creating what some refer to as a micro lot wine.

For example, the Cuvaison Winery in California’s Napa Valley produces a range of micro lot wines and describes them as “micro-production rarities [that] are an exploration in styles and winemaking techniques.” Nottingham Cellars in Livermore, California work with vineyard partners that produce low yield, high-quality grapes to create a wine that reflects its origins. Their wines are then “fermented and aged in micro lots”. Verité Wines in Sonoma Country, California does something similar, by harvesting and fermenting each micro-cru (or micro vineyard) separately, before ageing it in various barrels of custom toasts.

Coffees labelled as micro lots are often sampled and cupped before sale.

As time passes, the practice of defining certain specialty products using the term micro lot could expand to other industries. For example, the term has been adopted by the fine cacao and bean-to-bar sector. The term’s adoption could be due to rising consumer demand for single origin chocolates that are traceable and have been produced in their country of origin.

Some of those fine cacao chocolate products have been differentiated according to their characteristics (such as the cacao’s variety or flavour profile) or value addition (how the cacao has been produced and documented). For example, a micro lot of cacao beans might be fermented in different ways or combined with additives to create a craft chocolate bar.

For example, Meridian Cacao Company, a direct trade cacao supplier based in Portland, Oregon, has undertaken a Trinidad Microlot Project consisting of several estates that each produce cacao with different flavour profiles. Their La Reunion Estate produces cacao with tasting notes of s’mores and passion fruit, while cacao from their Ramnath Estate boasts tasting notes of pineapple, hazelnut, and tobacco.

The Amazing Cacao Company from St Petersburg, Russia, produces a bean-to-bar chocolate range. It includes premium dark chocolate manufactured with Kemito Ene Micro Lot cacao beans from a Perivuan cacao variety. Ingemann Fine Cocoa, a fine cacao supplier based in Nicaragua, also offers buyers cacao with distinct flavour profiles. For example, their Nugu Micro Lot has flavours of roses, jasmine, herbs, vanilla, and yoghurt.

Many coffees are differentiated and marketed uniquely as micro lots.

Using The Term Responsibly

The coffee supply chain is vast and involves millions of producers, roasters, and traders, which means that narrowing down a single universal definition of what a micro lot is will be difficult – and not always possible in certain circumstances.

For example, a green coffee buyer who associates the term with quality may expect the producer who’s supplying them with a micro lot to provide them with a high scoring coffee. However, the producer might be describing their coffee as a micro lot because it’s traceable and accompanied by detailed processing and production information. In this situation, both parties will be disappointed, as the coffee might not fetch as high a price as anticipated for both the producer and the buyer.

Justin Dena is the Chief Operating Officer at iFinca, a business that has created an application that tracks and verifies all purchases made in the coffee supply chain from farmer to consumer. He acknowledges that a lack of clarity exists when it comes to defining a micro lot as it’s “a living term that continues to evolve with new technologies and different ways to connect with producers.”

He suggests that with new technologies “micro lot traceability and transparency can be accessed on every lot of coffee and more detailed information [can be] added to every micro lot. This new connectivity will help to differentiate coffee products and continue the evolution of the industry.”

While the introduction of new technologies such as blockchain could make it easier for coffee supply chain members to transparently record and trace information accompanying a coffee lot – it won’t be enough to address the issues caused by a lack of clarity on what the term micro lot means. As other industries (such as cacao) continue to adopt the term, the term will continue to be adapted and used. And as the specialty coffee industry continues to grow, the term will keep being adapted by those who stand to benefit from it.

Cupping can help determine whether a micro lot meets quality expectations.

Until the term micro lot becomes regulated, it’s meaning will continue to change according to the person using it.

For the term to be more valuable for those who use it, an accessible and common industry definition needs to be developed. This would include specific details such as the weight and size of the lot in question.

Neil Oney is the Green Coffee Quality Specialist at Novus Coffee Imports. He suggests that “Ideally, there would be some sort of clarifying term to go with it: 100 bag micro lot, 10 bag micro lot, single estate micro lot, elevation separation micro lot, single variety micro lot, etc.”

When this happens, the next question that will need addressing is whether or not the term will be primarily associated with quality, size, or traceability. Once this has been decided, much of the uncertainty surrounding the term should disappear.

Enjoyed this? Then Read Micro Lot Coffee: How to Limit Risk & Improve Quality

Written by Janice Kanniah. Featured photo caption: Describing a coffee as micro lot can have implications for producers and those who buy their coffee.

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