#trainer lodge expedition

[9823678]

[nitunio]

i love cheering on my husband while he looks for crystals

[soulsilvers]

Hey there! Hope you’re doing well! So I found out yesterday Blue apparently gets excited if you bring up Ghosts in the lodge and I feel more and more vindicated about the “Agatha is Blue’s Granny” theory and also

This really explains how we see Blue and Phoebe interact in the trainers lodge expeditions….they’re probably talking about ghosts and I just find this type of lore so neat

yes its interesting indeed and further suggests a connection to agatha, since the topics that are in the "exciting" category are still something that are a major part of the character. hairstyles are also in this category and blue literally talks about his hairstyle all the time so 🧐

so i guess blue both hates and is fascinated by ghosts. btw i need red and leaf in the trainer lodge asap to compare with blue!! i hc that while red very much is a polite timid guy he only finds everything pants-shittingly terrifying that kanto and alola have to offer very exciting

[firecodex]

Bonus Event in the Expeditions feature of the Trainer Lodge involving Aaron and Bugsy

[t4tbedehopmar]

HI BEET MY LOVE i had a question about pokemas if that's okay... how does the trainer lodge work? (I have no idea what I'm doing)

◕⁠_◕ YES OFC IT'S OK DAGIGAULAGOHVALUVALJGWLJGALJVALJAVLJAVLJSVLJAGLJSVS I LOVE IT WHEN PEOPLE ASK ME ABY MY FAV GAMES!!!!!! OK SO the trainer lodge is basically a place where u can date characters! for the dates, u can pick the location (not at the beginning but as u go in more dates w them u'll get more places to go to) and use some boosts to help u out! NOW during the dates u have to pick topics! for example, let's say i go on a date w marnie! and out of the three dialogue options there's morpeko! obviously ur gonna pick that bc well. it's the obvious thing to do LDHAKDJAKSJKAJSKAKA ANYWAYS that'll make her super happy! if u had chosen the other option, glasses for example, she wld like it less and it wldn't raise ur friendship w her as much! there's also this thing called the hot topic: if it says the hot topic are pokemon then make sure to pick anything that has to do w pokemon bc then u'll reach the max vibes where u can pick whichever topic u want w/o wasting the attention of the character!

now to the trainer lodge itself! at the bottom right of ur screen should appear this option to invite the characters u have on dates :D if u don't have the character u can't go on a date w them sadly :') NOW if u scroll to the right i'll find a thing called scrapbook! there u can find stories and photos that u can get by going on dates w the characters :] there's also artwork but u get that by going on expeditions! if u go back to the center of the lodge u'll see this structure, and u have to click on the screen that will lead u to the expeditions, lodge exchange and redecorate options! lodge exchange is just exchanging objects for plushies or replicas to put around the lodge and redecorate is pretty obvious dkshjdk

NOW expeditions! there's different teams and u can send any characters u have to do them!

but what's this? very simple! every character has different stats to get different crystals that u can use in the lodge exchange!

so here u have one of my teams! and as i said they have different stats to raise or lower every crystal chance :D also i recommend u wait until the expedition is fully completed to claim the awards, as they will be a lot more! there's also expedition items to raise chances but that's easy to get (if it's not pls ask me and i'll gladly help!)

and i think that's all! IF U NEED HELP W THE DATES OR EXPEDITIONS OR ANYTHING AT ALL PLS TELL ME AND I'LL HELP U OUT!!!!!!! anything to make people understand the beauty of pokemas :')

[waywardstation]

I love how the Trainer Lodge’s new expedition feature has the video filter over it. It’s like a live feed you use to watch the kids you dropped off at a daycare haha

[beezonia]

Two unovans and a Kalosian go to the mountains.

Also

Caitlin: SLEEP MODE

[tlozypaka-tina]

I did not expect DeNa to add expeditions to this trainer lodge- I'm living rn

[postwick-palace]

1) when Trainers are on expeditions in the Trainer Lodge, you can tap them to have them wave at you. this makes it very easy to compare the waving animations for different characters.

2) Leon and Professor Kukui have similar waving animations. instead of waving with their palm facing towards you, they wave with their palm facing their head.

3) Hop and the Masked Royal have similar waving animations. they both wave by bringing their hand up to their head and then moving it away from their head, so the hand makes a single left-to-right arc.

4) ???

[jadeazora]

Message from the Master Team Breakdown!

Starting from Oct1, you'll be able to invite Raihan (Duraludon) to the Lodge. His Fair banner will run too during that month. ...Y'know, if they're going to prioritize Fair additions, it's probably only a matter if time until Sygna Cyrus and Lysandre get added. Just a thought, I hope they add the villains eventually.

Drop-in events, a rare occurrence in which a Trainer not on your expedition teams comes to visit!

Melancholy Wally event starting Sept28! He comes with the new Type Rebuff status. (I'm not particularly interested in Wally, but I am curious about that, he's another Buddy Move trainer. He will have a Shiny Gardevoir.)

Also with Wally, his grid introduces the first 4/5 and 5/5 tiles, which have more powerful effects than regular tiles 💀 They plan to add more pairs like this, as well as expand on older Fair Pair's grids with these tiles.

Oct3 adds a bunch of new Pair's from a certain region. The datamine reveals this to be Galar.

Parts 3 and 4 of the Paulo Interlude will be added sometime this month! (I'm hoping he starts slipping further and further, give us a rival who turns to the dark side because of their resentment towards the player. 👍)

Next Villain Arc scheduled for late October, here we gooooo!

The Halloween event starts Oct17, adding Naganadel and Gourgeist!

A revamp to the Daily Gem Bundle is coming at the end of the month to make it an even better deal

Future updates coming to bolster the game's functionality. Next month's update will automatically select the last team you used to complete a battle for each area. And for the month after that, they'll also be allowing us to use the same character on the same teams soon, so if you want a team of, say, three Cynthias, you can finally have that. They also plan to add something limited to battles, so the player can battle with more diverse teams.

Next update for late Oct!

Events schedule:

[novaheart8]

The Pokémas Trainer Lodge allows you to send trainers out on Expeditions together. Naturally, I sent out Cyrus, Cynthia, and N. The result:

I didn't even take a picture of them at the volcano location.

Cyrus and Cynthia did not stop talking the entire time!!! Rebuilding their relationship,,,, ough,,,,

Happily fambily

(Also: an extra picture of N and Cyrus talking :) )

[firecodex]

Bonus Event in the Expeditions feature of the Trainer Lodge involving Proton, Archer, Ariana, and Petrel

[books-are-my-life-stuff]

EX-ed Elio yesterday for his amazing EX color, and finished Elesa's trainer lodge today! She actually reached 0% attention at my last interaction with her. I don't have any other character to hang out in Trainer Lodge anymore, so I'll talk with N for now.

Also I got a bonus event today! I rarely got bonus event from expedition, glad to get one today. The second picture is the first bonus event that I got a while ago.

[teamgalacticpropaganda]

What has the propaganda man been cooking? Uh not much

HOWEVER there is a bonus event in the trainer lodge expeditions of the team rocket executives, as well as one of Maxie and Archie, so I'm REALLY hoping there's something of Team Galactic in there too

Hopefully they all get datamined or something soon because I NEED content I have been STARVING and dying

[panoramicvacuum]

"I’ve trapped Steven in the Poke center, so all he has time to do is think." You're making me want to write a fic about this, it's an interesting concept! Tiny aquarium of the blorbo like plinko horse, the littlest petshop, watching your blorbo through the virtual screen mirror of your phone like an interesting specimen, you are the game maker. You can just give him a little nudge and he can't say anything about it. He will stay there forever.

Haha that's rather topical, anon, because I was just talking with a friend about the new Trainer Lodge in PoMas. You can send characters out on "Expeditions" to find items to let you purchase things to use in the Dating Sim Trainer Lodge, but the Expedition area is just like, those characters wandering around an open space looking lost and confused, and I likened it to those little terrariums you'd make as a kid where you put a bug in a jar and put a twig and a leaf in it to simulate its natural environment. Just, this time it's with trainers, not bugs. So yeah, I could see that lol

[xtruss]

The Amazon’s ‘Mouth-Watering’ Fifth Flavour

— By Catherine Balston | BBC Travel | November 23, 2020

The ancestral sauce of black tucupi is making its way onto the menus of some of South America’s best restaurants, bringing a new sense of pride to an age-old tradition.

It all started with a bottle of chilli sauce. It was so fiery it makes my eyes water just thinking about it. I had bought it in 2014 from an old woman in Paraitepuy, a Venezuelan village near the base of Monte Roraima. It was the end of a seven-day hike up the table-top mountain, a sacred place for the local Pemon people, from which waterfalls spill over the edge in dizzying vertical drops. The sauce came home with me where it stayed, lurking unused in my kitchen cupboard for the next four years as it was far too hot for my palate.

A couple of years later, I discovered that this sauce was in fact black tucupi, a thick, dark sauce rich in the satisfying savouriness of umami, the so-called “fifth flavour”. Little-known beyond indigenous communities in the Amazon, it is being discovered by high-profile chefs in São Paulo, Lima, Bogotá and even Paris. Curious to know more, I began to dig into its origins, and what emerged was a tale of ancestral wisdom, rare Amazonian languages, poison and layers of intrigue that thickened, just like the sauce, the deeper I dug.

I am not the first person to be fascinated by black tucupi. The first written record of the sauce dates to 1929, in a posthumous publication by the Italian explorer and ethnographer Ermanno Stradelli: “To my taste, it is the king of sauces,” he wrote, “as much for game as for fish… and to which extraordinary cures can be attributed.”

Black tucupi, a thick, umani-rich sauce, has been made by indigenous communities across the Amazon for thousands of years (Credit: rchphotos/Getty Images)

Stradelli had discovered black tucupi during one of a number of expeditions deep into the Amazon rainforest in the 1880s and 1890s. The unique flavours of the Amazon enchanted him, as they had the Dutch, English and Portuguese explorers who had been shipping their “discoveries” back to Europe as far back as the 16th Century. When writing about this king of sauces, Stradelli referred to it as tucupi pixuna (pronounced “pishuna”) – pixuna meaning “black” in Nheengatu, a now-severely endangered language that was spoken all across the Amazon region until the late 1800s.

Tucupi pixuna, tucupi negro, kumaji, ají negro, kanyzi pudidy and cassareep are all different names for the same sauce. It’s a linguistic register of some of the indigenous nations that still make black tucupi right across the Amazon as far and wide as Guyana, Brazil, Peru, Colombia, Venezuela and Ecuador. “When was black tucupi discovered? Who discovered it? No-one will ever know because it was thousands of years ago,” explained Sandra Baré, from the Baré people that live in the Upper Rio Negro region, one of a handful of ethnic groups who still speak Nheengatu and whose tucupi pixuna is sold in markets around São Gabriel da Cachoeira, on the banks of the Rio Negro.

As for how it is made, that is one question Baré can answer, and I happily listened to her explain the process as part of a cooking class on manioc, a root vegetable (also known as cassava, or tapioca when in its pure starch form) that is now the staple food for hundreds of millions of people across the world. “Manioc has been sustaining indigenous nations for many years,” said Baré. She detailed the various techniques for turning bitter manioc into breads and flours, as well as the process by which bitter manioc juice is simmered down from a yellow liquid into dark and syrupy black tucupi.

Manioc, which is a staple food for hundreds of millions of people across the World, is packed with toxic cyanide (Credit: Tina Leme Scott)

“You have to be really careful cooking black tucupi because bitter manioc kills,” Baré warned. “Anyone who drinks the raw juice won’t take two steps before falling down dead.” It turns out bitter manioc is packed with toxic cyanide, and I wonder how many people over the years have literally fallen at that first hurdle. None hopefully, at least not for a couple of millennia, as bitter manioc has been cultivated and cooked (which brings the cyanide down to safe levels) by the Amazon’s indigenous nations as far back as 4,000 years.

Denise Rohnelt de Araújo, a Brazilian cook and food writer, first came across Stradelli’s reference to tucupi pixuna 10 years ago in História da Alimentação no Brasil, an encyclopaedic register of Brazil’s diverse culinary history that was first published in 1963 by the historian Luís da Câmara Cascudo. She’s been on its trail ever since, collecting samples from all over the Amazon. Late last year, when I visited her home in Boa Vista in Brazil’s northernmost state of Roraima, she presented me with a box full of bottles in all shapes and sizes.

“When I read Stradelli’s description of this king of sauces, I had to find out more,” de Araújo told me. “There are various different ways to make black tucupi and none of them are the same. The only thing they have in common is that it’s a reduction of bitter manioc juice. Some remove the manioc starch, others don’t. Some are fermented. Others add ants. The Venezuelans add chilli. In Guyana you have clove and cinnamon. Some have a slight bitterness or smokiness. Every ethnic group does it their own way.”

Boa Vista was my jumping-off point into the interior of Roraima to see for myself how different indigenous peoples make black tucupi. Here in the heart of the Amazonian savannah on the triple border of Brazil, Venezuela and Guyana, hot, dry air blows across a mainly grassy landscape. At Tabalascada, about 24km outside Boa Vista, a Wapichana community are fighting to preserve their land and their culture. Monoculture crop farming and urban development encroach from all sides. I hiked from the village into the forest with a community leader, Marcolino da Silva, to see their manioc plantation. The young plants were only five months old and nearly twice my height already, with leaves fanning out at the top of thin stems.

To prepare black tucupi, manioc has to be peeled and grated and the juice squeezed out (Credit: Tina Leme Scott)

Back in the village, a long table was being laid for lunch under the shade of some tall mango trees with parakeets screeching overhead. The shy but lively 62-year old Dona Carol, da Silva’s mother, is the village expert in making black tucupi, and she busied about bringing dishes to the table and clapping a nosy cockerel away. Everything she laid out was made with manioc, from the bread (beiju) to a manioc and fish stew (damorida) and a jug of boozy fermented manioc (caxiri). The prints of trainers, bare feet and animal claws in the dry earth charted the afternoon’s comings and goings, and as the sun started its downward slide and the caxiri went to my head, I eyed up a nearby hammock. Dona Carol has been teaching the younger generation her black tucupi recipe. “They have to learn to do this to not forget our Wapichana culture,” she said. “I am here today but who knows about tomorrow. Death knows no age.”

My next stop, Yupukari, was just over the border in Guyana’s Rupununi region. In a small Macuxi village, home to about 100 families, I was spending three days learning how to make black tucupi. I met the team at Caiman House, an eco-lodge in the village and one of a dozen or so eco-lodges run by indigenous peoples in the interior wilderness of Guyana. Nature lovers come here to explore the “land of the giants”, as it has been called; the world’s largest otters, spiders, anteaters, rodents and eagles can all be spotted here.

I had my sights set on black tucupi, however, known in Guyana as cassareep, or cassava sauce. This is the only country in the Amazon Basin where black tucupi has made its way into the national cuisine. It’s an essential ingredient in pepperpot, a meat stew in which black tucupi mingles with the cloves and cinnamon of Guyana’s Caribbean heritage. Industrially made cassareep is sold everywhere in Guyana, but I’d come to learn the traditional, artisanal way.

The resulting manioc juice is decanted and then simmered for several hours until it becomes dark and syrupy (Credit: Tina Leme Scott)

My next two days were spent with two local women as they harvested, peeled and grated nearly 100kg of manioc. The grated manioc was stuffed into a plaited palm tube called a matapi (or tipiti in Brazil), which looks like the engorged belly of an anaconda before it is stretched out thin, squeezing the manioc juice into a bowl below. Next, the juice rests for a few hours to let the solid starch (tapioca) decant, and the juice was then poured into a cauldron and left to simmer over a wood fire for around four or five hours.

In the meantime, the women transformed the grated manioc into toasted flour and flatbread. A crowd of onlookers shuffled around the space to avoid the smoke as it curled up and around. Things got tense in the final minutes as the simmering manioc juice begins to camarelise, turning red and then dark brown, then as thick as molasses and hastily whipped off the fire before it burned. Once it had cooled we all dipped the flatbread into the sauce and tasted the flavour bomb: intense, sweet and mildly sour.

The next day, it was added to a fragrant bowl of tuma pot – a traditional fish stew – served for lunch on my last day. I also took a bottle home with me, all the more valuable having seen the backbreaking work in making it.

Outside of indigenous communities, black tucupi evangelists in some of South America’s best restaurants are getting excited about its umami potential, glazing meats with it, adding it to dressings, broths and sauces, and even mixing it in Bloody Marys.

Black tucupi is making its way onto the menus of South America’s best restaurants due to its rich umami flavour (Credit: Tina Leme Scott)

In São Paulo, chef Helena Rizzo glazes fish with black tucupi at Maní restaurant; while Carla Pernambuco served confit duck with a black tucupi sauce at Carlota. On the far side of the continent in the Peruvian capital, Lima, high-profile chefs have been experimenting with black tucupi on their menus for a few years already. Their supply, sold in elegant glass bottles in Lima’s upmarket delis, comes from Bora and Huitito women near Iquitos in the Peruvian Amazon thanks to a partnership with NGO Despensa Amazónica. Pedro Miguel Schiaffino has put it at the heart of his menu at new casual diner Boa Street Food, infusing tomato sauce, pirarucu (fish) sausages and smoked pork tacos with its richness; while Gaston Acúrio brushes it on roasted cauliflower at Astrid y Gastón.

“Some people compare it to soy, some to Worcestershire sauce, but chefs simply see it as something unique,” said Joanna Martins, whose Brazilian food company Manioca sells black tucupi to retailers. She supplies some of Brazil’s top chefs with her version and is testing out the US market, too.

The Wapichana community in Tabalascada has plans to launch a certified, branded version to Brazilian retailers next year. They sell it locally and informally for now but are building up their capacity through a partnership with Brazilian NGO Instituto Socioambiental (ISA) as well as government funding thanks to Joênia Wapichana (the first indigenous woman to be voted into the Brazilian congress).

Manioc is also turned into flours and bread, as well as traditional alcoholic beverages (Credit: Tina Leme Scott)

“Black tucupi is an incredible product that respects the Wapichana way of life and their traditional agricultural systems, and that in turn helps protect biodiversity and the forest,” said ISA’s Amanda Latosinski. “For the youngsters, the chance to earn an income is an incentive to not leave for the city, and to resist the pressures of destructive activities like mining.”

It’s a win-win for the indigenous communities. And it’s a win-win for those who can get their hands on a precious bottle – the chance to try a unique, umami flavour and support a tradition that runs deep into the heart of the Amazon. I can still only handle a few drops at a time of the fiery black tucupi bought all those years ago in Venezuela, but the treacle-like cassareep from Guyana is black gold, used in my cooking as sparingly as my willpower allows.