Greetings! It feels odd writing a welcome note as my last blog entry, but I have some explaining to do. This blog was written for 2 different audiences. One audience is my family and friends who, curious where I disappeared to for the summer, want to hear about my adventures. The other audience is for those of you who are interested in Luna Nueva in any way, shape, or form. Thus, this blog has proven itself useful threefold; not only do I get to keep in touch with my loved ones and get people excited about Luna Nueva, but I also get to release, reflect, and remember my journey as an intern on a biodynamic farm in Costa Rica. I only hope that this blog, this digitalized diary, is capable of portraying even a microscopic glimpse into my incredible experience. And on this simple desire, please read my unabashed discoveries, shocking stories (or so I'd like to think), and wonderous realizations that I wrote over the course of my 10 weeks in Costa Rica.
Peace, love, and coconut water,
Mara
Sunday, August 17, 2008
The Last Day
I am sitting on my perfectly made bed at the Casa Luna, with a small smirk on my face and a blank comment box mocking me. What can I possibly say right now? There is nothing appropriate to describe such mixed emotions and swirling changes. Tonight is my last night at Luna Nueva, and it couldn't be more....bittersweet.
These past 2 weeks have been a whirlwind of creative expression. Stricken by a desire to give back to my experience, I've been drawing like crazy. I was eventually recruited by Iti and Rebeca to make the jam jar labels for our homemade lubi lubi, carambola (starfruit), and mandarin jam. I couldn't have been more stoked. Deciding on a bright, rainbow theme for the labels, I am proud to say that if you are ever to experience the joy of Luna Nueva jam, you'll get to see my legacy... ;)
I ended this last perfect day, 100% content. Today's weather was the perfect display of "green season" weather: the morning was hot with patchy blue sky, and the afternoon unfolded into a heady thunderstorm. And today I led not one, but 2 tours. I led the first group through the farm and the Sacred Seeds Garden. Then I came back to Luna, promptly downed a glass of water, and headed out with group #2. Good thing I was warmed up- with 14 shiny faces, this was my biggest group ever. I took them on the Rainforest tour and through Sacred Seeds Garden again. I will never tire of the Sacred Seeds. We got back just in time to witness the thunderstorm hit while we downed some fine Costa Rican roasted coffee. I can think of no better way than to end my stay than that: walking through the farm, one last time, making a tribute of gratitude to Luna by educating and sharing with others what I have learned. And let me tell you- it will never, ever get old for me to watch people squirm with the idea of eating a termite. I'd even lead a 4-hour tour through scorching heat if someone promises to gulp down a termite. Priceless.
Here is a quick review of what I have learned these past 10 weeks...
-what is a rainforest and why it is so cool
-what is the dynamic part of biodynamic farming
-the quirkiness of the sloth
-the sheer determination of the army ant
-the tastiness of the termite
-how to manage a hotel (or at least look like I have everything under control)
-how to drive a golf cart(!)
-how to survive if I get lost in the rainforest
-how to tell if a snake is poisonous
-why we should all eat copious amounts of ginger and turmeric
-what is compost and why we like worm poop
-how to pronounce cecropia, katuk, momon chino, and guanabana correctly(and study them intimately)
-how to write a blog (I think I've come a long way since that first one...)
-a few Tai Chi poses
-how to market a hotel through tantalizing, seductive writing
-how to read astrology
-how to answer the phone. In Spanish.
-the alchemy of beer-making
-why some Arizonans support the right to bare arms (an odd conversation with a few inebriated guests)
-how to get 14 people as stoked on leaf-cutter ants as I am
-discotechs in La Fortuna are dubious by nature
-how to walk through a garden, munch on leaves as I pass them, and not poison myself
-how to call a taxi for a man named Woody who is stuck at a bar called "the Chicken" in the middle of a thunderstorm (a hilarious situation)
-why fermentation is swell
- how to be a more conscious person in thought, action, and intenton
So how do I end this tribute to Luna? I am, once again, struggling to express my admiration and gratitude. All I can hope now is to leave here and spread the good news, that a biodynamic ginger and turmeric farm in Costa Rica is doing great things to save this planet. I am also happy in my confidence that when I return to Luna, I'll be welcomed with open arms, hearts, and with one or three ginger cookies fresh and ready for me....
These past 2 weeks have been a whirlwind of creative expression. Stricken by a desire to give back to my experience, I've been drawing like crazy. I was eventually recruited by Iti and Rebeca to make the jam jar labels for our homemade lubi lubi, carambola (starfruit), and mandarin jam. I couldn't have been more stoked. Deciding on a bright, rainbow theme for the labels, I am proud to say that if you are ever to experience the joy of Luna Nueva jam, you'll get to see my legacy... ;)
I ended this last perfect day, 100% content. Today's weather was the perfect display of "green season" weather: the morning was hot with patchy blue sky, and the afternoon unfolded into a heady thunderstorm. And today I led not one, but 2 tours. I led the first group through the farm and the Sacred Seeds Garden. Then I came back to Luna, promptly downed a glass of water, and headed out with group #2. Good thing I was warmed up- with 14 shiny faces, this was my biggest group ever. I took them on the Rainforest tour and through Sacred Seeds Garden again. I will never tire of the Sacred Seeds. We got back just in time to witness the thunderstorm hit while we downed some fine Costa Rican roasted coffee. I can think of no better way than to end my stay than that: walking through the farm, one last time, making a tribute of gratitude to Luna by educating and sharing with others what I have learned. And let me tell you- it will never, ever get old for me to watch people squirm with the idea of eating a termite. I'd even lead a 4-hour tour through scorching heat if someone promises to gulp down a termite. Priceless.
Here is a quick review of what I have learned these past 10 weeks...
-what is a rainforest and why it is so cool
-what is the dynamic part of biodynamic farming
-the quirkiness of the sloth
-the sheer determination of the army ant
-the tastiness of the termite
-how to manage a hotel (or at least look like I have everything under control)
-how to drive a golf cart(!)
-how to survive if I get lost in the rainforest
-how to tell if a snake is poisonous
-why we should all eat copious amounts of ginger and turmeric
-what is compost and why we like worm poop
-how to pronounce cecropia, katuk, momon chino, and guanabana correctly(and study them intimately)
-how to write a blog (I think I've come a long way since that first one...)
-a few Tai Chi poses
-how to market a hotel through tantalizing, seductive writing
-how to read astrology
-how to answer the phone. In Spanish.
-the alchemy of beer-making
-why some Arizonans support the right to bare arms (an odd conversation with a few inebriated guests)
-how to get 14 people as stoked on leaf-cutter ants as I am
-discotechs in La Fortuna are dubious by nature
-how to walk through a garden, munch on leaves as I pass them, and not poison myself
-how to call a taxi for a man named Woody who is stuck at a bar called "the Chicken" in the middle of a thunderstorm (a hilarious situation)
-why fermentation is swell
- how to be a more conscious person in thought, action, and intenton
So how do I end this tribute to Luna? I am, once again, struggling to express my admiration and gratitude. All I can hope now is to leave here and spread the good news, that a biodynamic ginger and turmeric farm in Costa Rica is doing great things to save this planet. I am also happy in my confidence that when I return to Luna, I'll be welcomed with open arms, hearts, and with one or three ginger cookies fresh and ready for me....
Thursday, August 14, 2008
A Smattering of Fun
I can't believe my time at Luna is coming to an end... its strange how time always seems to speed up at towards the end, leaving in its wake a dust of confusion and nostalgia. But this past week, besides being full of computer malfunctions, was action packed and nothing short of fabulous.
For the first week of August, the first intern at Luna, named Ruth, came back to visit and finish up a few projects. This girl is the definition of good karma: at 29, she is fluent in 12 languages, is getting a PHD at Berkely in anthropology and ethnobotany, and has been to more countries than most people even know existed. Basically, I found my role model. We explored the Sacred Seeds Garden, which was invaluable; Ruth knows her plants. She showed me her favorite plant, Buddha's Belly(podagrica), and I immediately fell in love with its stout green leaves and blazing red flowers. Good thing she warned me that the plant was poisonous, because I was still in grazing mode from the edible berries she had shown me earlier. There is nothing like taking 2 steps, sampling a Jackass Bitter(neurolaena lobata), deciding that its antibacterial benefits are not worth its...well, bitterness, and then taking another 2 steps to wash it down with 3 different types of oregeno. Or if perhaps that is not doing the trick, I could just coat my mouth with the magic fruit(synsepalum dulcificum) that can even turn a glass of straight-up lemon juice into the sweetest orange juice of your life. Wandering through the garden with Ruth reinvigorated my love for medicinal herbalism, reminding me just how freakin' cool plants are.
Another cool cat was here for a few days, Luc, from New Chapter. He's the "beer guy." Luc came down with a toolkit that looked nothing short of a bag for alchemy; with tubes, unawakened animals(yeast), recipes, and elixirs, Luc got to work right away. Tapping palm trees and using jackass bitter(uck!) instead of hops, the plan was to make a "Luna Nueva Jackass-BitterGinger Beer." Although he explained the beer-making process to me several times, the precision of temperatures, pressure, and proportions lost me just like a lab in chem class. Regardless, I got to try some of the pre-made honey, echinacea, and green tea mead he brought down with him, and let me tell ya, if this Luna Nueva concoction he made tastes anything close to that good, we'll be seeing Luc's medicinal beers hit mainstream in the near future. Mmm beer.... I feel like Homer Simpson!
Iti left for San Jose yesterday, which means that I am "la jefe" of Casa Luna. Until I leave in a few days, I am the hotel manager/receptionist/hostess/tour-guide/golfcart driver of Luna. Considering that I still get time to do yoga with the guests, write about my adventures, and continue to marvel at what I've learned along the way, I still consider myself living the "pura vida..."
For the first week of August, the first intern at Luna, named Ruth, came back to visit and finish up a few projects. This girl is the definition of good karma: at 29, she is fluent in 12 languages, is getting a PHD at Berkely in anthropology and ethnobotany, and has been to more countries than most people even know existed. Basically, I found my role model. We explored the Sacred Seeds Garden, which was invaluable; Ruth knows her plants. She showed me her favorite plant, Buddha's Belly(podagrica), and I immediately fell in love with its stout green leaves and blazing red flowers. Good thing she warned me that the plant was poisonous, because I was still in grazing mode from the edible berries she had shown me earlier. There is nothing like taking 2 steps, sampling a Jackass Bitter(neurolaena lobata), deciding that its antibacterial benefits are not worth its...well, bitterness, and then taking another 2 steps to wash it down with 3 different types of oregeno. Or if perhaps that is not doing the trick, I could just coat my mouth with the magic fruit(synsepalum dulcificum) that can even turn a glass of straight-up lemon juice into the sweetest orange juice of your life. Wandering through the garden with Ruth reinvigorated my love for medicinal herbalism, reminding me just how freakin' cool plants are.
Another cool cat was here for a few days, Luc, from New Chapter. He's the "beer guy." Luc came down with a toolkit that looked nothing short of a bag for alchemy; with tubes, unawakened animals(yeast), recipes, and elixirs, Luc got to work right away. Tapping palm trees and using jackass bitter(uck!) instead of hops, the plan was to make a "Luna Nueva Jackass-BitterGinger Beer." Although he explained the beer-making process to me several times, the precision of temperatures, pressure, and proportions lost me just like a lab in chem class. Regardless, I got to try some of the pre-made honey, echinacea, and green tea mead he brought down with him, and let me tell ya, if this Luna Nueva concoction he made tastes anything close to that good, we'll be seeing Luc's medicinal beers hit mainstream in the near future. Mmm beer.... I feel like Homer Simpson!
Iti left for San Jose yesterday, which means that I am "la jefe" of Casa Luna. Until I leave in a few days, I am the hotel manager/receptionist/hostess/tour-guide/golfcart driver of Luna. Considering that I still get time to do yoga with the guests, write about my adventures, and continue to marvel at what I've learned along the way, I still consider myself living the "pura vida..."
Thursday, August 7, 2008
Rainforest speed racer!
Ah, how I love the golfcart. I have determined that there is nothing more exhilarating than zipping down gravel hills in the middle of the rainforest in a golfcart. Even as I blast from Casa Luna up to Casa Sombra, I have to marvel at the funniness of such an experience. If a guest is staying up at the Individual Bungalows or at Casa Sombra, I get to drive them and their luggage to their rooms, joking that the golfcart is my favorite part of the internship. A few weeks ago, I was Miss Popular with the kiddies, becoming their personal transport service. 3 times a day, I gladly took them for a ride, only giving into their "faster!" once we were out of their parents' earshot. Every night, I drive Iti home to her bungalow, which is when we gossip about the day's guests and about muchachos.You know how there is that joke about little men needing big trucks? Well, just give me a golfcart, and I feel like I am on top of the world.
A Tribute to Food
Have you ever felt that buzzing, energetic contentment that you get after an incredible meal? I feel that every day, 3 times a day, thanks to the Luna Nueva kitchen. I realized that I have been alluding to the fine dining facilities of Luna for some time now. Such an uncomparable experience deserves attention from lovers of food worldwide.
I roll out of bed each morning just in time to make an appearance for the 8am breakfast bell. Unlike the diverse spreads for lunch and dinner, I have come to appreciate the consistency of my favorite breakfast options. Each morning, guests can choose from beans, rice, scrambled eggs, toast, jam, fruit, cheese, yogurt, and granola. If production is large enough, the eggs will be from our farm hens, but the cheese and yogurt is always homemade. Unusual but scrumptous, the fresh yogurt has come to be my staple breakfast (as well as an after-dinner snack). I pour the yogurt into one of the over-sized coffee mugs, add freshly picked and chopped papaya, banana, mango, and pineapple, a few spoon-fulls of granola, and lastly a dollop of honey. Delightful. And the richness of our jam must be addressed- for starters, it's called Lubi Lubi jam. I mean, with a name like that, its gonna be fun. Tastier than the tastiest strawberry or blackberry jam you can imagine, this dark purple spread only requires the lubi lubi fruit and a little brown sugar to add decadence to your morning toast or pancake experience. And the plantains. With a drizzle of melted cheese stuffed inside, you will find me indulging in 1 or 4 of these treats. If I'm not too full, I've taken up the awefully wonderful habit of an after-meal cup of coffee. Organic, local, and potent, the coffee at Luna has converted me from coffee adversary to addict.
Right before 1pm and 6pm, you will find me salivating with anticipation for lunch and dinner. It would take a full book's length to provide the descriptions of each dish, but I'll give you the general layout. Always a meat dish, beans, rice (beans and rice for every meal; it's a Costa Rican custom), usually 2-3 vegetarian sides, and finally the magnificent rainforest salad, no one can possibly leave the table hungry. The food is laid out buffet style, allowing for everyone to pig-out on thirds. And without fail, a bowl of dessert will be brought out. I usually find the magical contents in this bowl almost too aesthetically pleasing to disturb. Almost, but not quite. Some of my favorite lunch and dinner dishes include: tilapia covered in ginger sauce, ceviche made with steamed plaintains and salsa, chia steeped in garlic and onions, and the rainforest salad, which is so bursting full of spicy, sweet, savory, and nutty leaves from the garden, I don't even need to put our homemade turmeric and garlic dressing on it. And if I do go for the beans and rice, I make sure to add the spicy halapeno and habanero sauce that Ana (one of my favorite chefs), has to prepare with a face mask and closed eyes. That hot sauce is no joke. My favorite dessert options is: coconut anything (especially home-churned icecream and pound cake), pineapple flan, candied mangos, and of course, the ever-present ginger cookies. The cookies can always be found kicking it at the kitchen counter, satisfying the whimsies of everyone's snacking dreams.
It is obvious to me why all this food tastes and above all, feels, so darn good: its grown either organically or biodynamically, and then cooked only in the healthiest methods and with love. About 90% of the food is grown on the farm itself, and the 5 permanent chefs are superwomen in my eyes. Even though I plan to copy down and take back with me some of my favorite recipes, I know that this tribute and celebration to whole, living food at Luna Nueva can never be quite reproduced.
I roll out of bed each morning just in time to make an appearance for the 8am breakfast bell. Unlike the diverse spreads for lunch and dinner, I have come to appreciate the consistency of my favorite breakfast options. Each morning, guests can choose from beans, rice, scrambled eggs, toast, jam, fruit, cheese, yogurt, and granola. If production is large enough, the eggs will be from our farm hens, but the cheese and yogurt is always homemade. Unusual but scrumptous, the fresh yogurt has come to be my staple breakfast (as well as an after-dinner snack). I pour the yogurt into one of the over-sized coffee mugs, add freshly picked and chopped papaya, banana, mango, and pineapple, a few spoon-fulls of granola, and lastly a dollop of honey. Delightful. And the richness of our jam must be addressed- for starters, it's called Lubi Lubi jam. I mean, with a name like that, its gonna be fun. Tastier than the tastiest strawberry or blackberry jam you can imagine, this dark purple spread only requires the lubi lubi fruit and a little brown sugar to add decadence to your morning toast or pancake experience. And the plantains. With a drizzle of melted cheese stuffed inside, you will find me indulging in 1 or 4 of these treats. If I'm not too full, I've taken up the awefully wonderful habit of an after-meal cup of coffee. Organic, local, and potent, the coffee at Luna has converted me from coffee adversary to addict.
Right before 1pm and 6pm, you will find me salivating with anticipation for lunch and dinner. It would take a full book's length to provide the descriptions of each dish, but I'll give you the general layout. Always a meat dish, beans, rice (beans and rice for every meal; it's a Costa Rican custom), usually 2-3 vegetarian sides, and finally the magnificent rainforest salad, no one can possibly leave the table hungry. The food is laid out buffet style, allowing for everyone to pig-out on thirds. And without fail, a bowl of dessert will be brought out. I usually find the magical contents in this bowl almost too aesthetically pleasing to disturb. Almost, but not quite. Some of my favorite lunch and dinner dishes include: tilapia covered in ginger sauce, ceviche made with steamed plaintains and salsa, chia steeped in garlic and onions, and the rainforest salad, which is so bursting full of spicy, sweet, savory, and nutty leaves from the garden, I don't even need to put our homemade turmeric and garlic dressing on it. And if I do go for the beans and rice, I make sure to add the spicy halapeno and habanero sauce that Ana (one of my favorite chefs), has to prepare with a face mask and closed eyes. That hot sauce is no joke. My favorite dessert options is: coconut anything (especially home-churned icecream and pound cake), pineapple flan, candied mangos, and of course, the ever-present ginger cookies. The cookies can always be found kicking it at the kitchen counter, satisfying the whimsies of everyone's snacking dreams.
It is obvious to me why all this food tastes and above all, feels, so darn good: its grown either organically or biodynamically, and then cooked only in the healthiest methods and with love. About 90% of the food is grown on the farm itself, and the 5 permanent chefs are superwomen in my eyes. Even though I plan to copy down and take back with me some of my favorite recipes, I know that this tribute and celebration to whole, living food at Luna Nueva can never be quite reproduced.
Tuesday, August 5, 2008
Who is Luna Nueva?
The people who work at Luna Nueva can be likened to the the anatomy of a human body: they are the legs, mind, and heart of Luna. By supporting each other, always innovating a better way, and pouring soul into this beautiful place, it is no wonder that Luna Nueva is so special. There are around 30 full-time workers on the farm and at the lodge, and each one deserves a world of thanks and recognition for their hard work. Now that I have been here for a few months and truly appreciate everyone's contributions, I want to focus on how frickin' cool 3 people that I work the most with are: Iti, Rebeca, and Steven.
Iti. What a woman. You can always tell that she is coming with the tell-tale sound of the golf cart and gravel. It is a running joke among us that we bought the cart before she got here, knowing that it would turn into her personalized transport service. Iti is the hotel manager, and I have never met another person who has perfected the balance between cracking down and lightening up when it comes to efficient management. It is impossible not to like her- with her long, curly main and stylish shoes, Iti is the go-to woman behind a sunny smile. Everything, from reservations to food menus to ant-free rooms, Iti is the goddess of Luna Nueva.
Rebeca. I love Rebeca. She is the assistant hotel manager, and although she is slender, young, and dazzling, do not be fooled by her angelic appearance. There is nothing Rebeca can't do. In a tight situation, her badass demeanor will shine through. Heck- if a city went up in flames, I bet she could evacuate the entire population within minutes. With a hilarious accent (no, "word" and "wart" do not mean the same thing...) and witty comebacks, she adds comedic relief wherever she goes. I will always cherish the memory of Rebeca's efforts during our ant raid. Blasting ants to smithereens with a garden hose, I was glad there were no army recruiters nearby-she would be in charge of the bazooka. Of all Luna Nueva's staff, I know that me and Rebeca will be buddies for years to come.
And now for Steven. Truly a remarkable human being. The humblest man I have ever met, he rarely lets people know that Luna Nueva would not exist if it weren't for him. His title, Farm Manager, does not do justice to his omnipotent importance at Luna. When I first met him, his white beard and kind eyes reminded me of Dr. Burt from Burt's Bees. A farmer and botanist through and through, you could virtually point in any direction on the farm and ask him "What's that?" Likely, you'll get its scientific name, its place of origin, and an intriguing tidbit on its unique codependency with the rainforest. Steven has a lived a life no less fascinating than Paul McCartny and has succeeded in embodying the change that he wants to see in this world: saving the beauty of our natural resources through conservation, education, and pure admiration.
Iti. What a woman. You can always tell that she is coming with the tell-tale sound of the golf cart and gravel. It is a running joke among us that we bought the cart before she got here, knowing that it would turn into her personalized transport service. Iti is the hotel manager, and I have never met another person who has perfected the balance between cracking down and lightening up when it comes to efficient management. It is impossible not to like her- with her long, curly main and stylish shoes, Iti is the go-to woman behind a sunny smile. Everything, from reservations to food menus to ant-free rooms, Iti is the goddess of Luna Nueva.
Rebeca. I love Rebeca. She is the assistant hotel manager, and although she is slender, young, and dazzling, do not be fooled by her angelic appearance. There is nothing Rebeca can't do. In a tight situation, her badass demeanor will shine through. Heck- if a city went up in flames, I bet she could evacuate the entire population within minutes. With a hilarious accent (no, "word" and "wart" do not mean the same thing...) and witty comebacks, she adds comedic relief wherever she goes. I will always cherish the memory of Rebeca's efforts during our ant raid. Blasting ants to smithereens with a garden hose, I was glad there were no army recruiters nearby-she would be in charge of the bazooka. Of all Luna Nueva's staff, I know that me and Rebeca will be buddies for years to come.
And now for Steven. Truly a remarkable human being. The humblest man I have ever met, he rarely lets people know that Luna Nueva would not exist if it weren't for him. His title, Farm Manager, does not do justice to his omnipotent importance at Luna. When I first met him, his white beard and kind eyes reminded me of Dr. Burt from Burt's Bees. A farmer and botanist through and through, you could virtually point in any direction on the farm and ask him "What's that?" Likely, you'll get its scientific name, its place of origin, and an intriguing tidbit on its unique codependency with the rainforest. Steven has a lived a life no less fascinating than Paul McCartny and has succeeded in embodying the change that he wants to see in this world: saving the beauty of our natural resources through conservation, education, and pure admiration.
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