The first location was this sort of experimental greenhouse that the Incas used. Our guide explained that they would use these terraces to test what grew best at different altitudes and temperatures. Using this method they could find crops that grew at low altitudes and adapt them to grow at higher altitudes (and vice versa.) It was amazing how well built they were. The steps leading to the bottom were really hard to get used to. They were just rocks protruding from the wall. I consider myself fairly coordinated but even I needed to use my hands to steady myself. They kids loved them!
I was trying to think, "Have I ever wondered where Salt comes from?" and the answer was, probably not. I use it all the time (too much probably) but the thought hadn't really crossed my mind. Our second visit was to a salt mine between Cusco and Ollantaytambo. It was INCREDIBLE. They use naturally occurring hot springs which bring salt water down the side of the mountain and channel them into flats. They then block the little channel and let the sun bake out the water. After they do this several times they have a thick layer of salt. Our guide said you could actually find the salt in Whole Foods in the US. They said that families owned specific beds and that was how they supported their families. Our of the hundreds of little flats families owned several at a time that they would work. Our guide told us that while the sight was something to behold, during the hot summer months it was even more spectacular, all the beds would be shining a brilliant white. He tried to convince us all to come back in June or July.
Our last stop was in a small town outside Ollantaytambo. We first had a great lunch then went to two workshops. The first was regarding the production of Corn Beer which has been an integral part of the Incan society for generations. Ladies of the house walked us through the steps to make this corn beer then we learned about how the families used it for everything to cleaning wounds to offerings to their Gods. We also learned about how the men working the fields would drink it for its nutritional content. They explained how after a day of fermenting it had MAYBE 1% of alcohol but usually they added sugar and let it sit longer to ferment more. During our little workshop the kids got to see the production and try a sip at the beginning stage of the fermentation. They were asked to give an offering of the drink to the gods before they tried any, wishing for anything they wanted. It was great to see their reaction to this cultural experience which somewhat conflicted with their New England ethos (especially considering it tasted like warm flat beer ;) I didn't tell them that though.) Everyone was very respectful and either tried a very small amount or passed altogether.
After that we went to a workshop for the production of coffee. The families had to drive over 8 hours to get the coffee but they explained to us the preparation and roasting process involved. After we learned all about everything, the kids ground some of the roasted beans and we drank some of the grounds. EVERYONE who drank the coffee loved it, granted they did add a lot of sugar.
After all that we arrived in Ollantaytambo. It is just like Cusco only smaller and quieter. As much as I loved Cusco, Ollantaytambo may have surpassed it. We have only been in town for a few hours so I won't say this place is my favorite YET, but tomorrow should help me decide...
Right now our Wifi situation is sketchy so you may not hear from the kids for a couple days but we will try anyway. I am currently sitting in a pizza parlour while the kids are sleeping and the internet is still snail speed.
Adios everyone! Hope you are all enjoying the snow!
~Senor Newsted
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