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Farming In The Amazon

We stayed in a remote guesthouse and had to travel to the farm by a very long skinny boat suited to the Tambopata River. No surprise, our skipper took our safety very seriously as the river was filled with piranhas and massive black crocodiles.


Meet Caesar our amazing Amazonian guide who educated us about literally hundreds of medicinal plants. Chuchuhuasi is amazing because it's so good at relieving pain, inflammation, and arthritis.

I was taught how to prepare it by soaking some of its bark overnight in equal parts glass of water and cane alcohol (aguardiente) and thankfully it helped appease a lower back injury after I slipped and fell on a steep, muddy trail.


Given the fact that I'm a bit of a chocoholic, one of my most memorable experiences was picking wild cacao and eating its sweet tangy fruit which kind of tasted a bit like guava.

Julian shinnied up this tree (and got some great pods) but he to come down right away because he climbed right into a massive nest of ants (i.e. that big brown blob in the middle of the photo is) and got bitten quite extensively in just a matter of minutes.


This is a photo of the farmer's kitchen table. Everything was open air, just with some palm leaves over top to shield us from the (very strong) sun. Can't imagine what this would have been like in rainy season!

We were snacking on these little treats which had been lightly roasted, wrapped in a banana leaf in slow burning coals. I can't remember what they were called but they were super yummy and their texture reminded me of roasted chestnuts.


I just loved this open air pantry filled with freshly picked tubers, fruit, and local greens.



That's my hand reaching for a green papaya to make green papaya salad for dinner. No matter how many times I look at this photo, I just can't get over the incredible technicolour of this country.



This was taken in the local school house where lessons are taught on the species that grow in the medicinal garden. The bottles you see are herbal tinctures (not liquor!)


The corn in Peru is really interesting. Not like the gmo'd 'peaches & cream' variey we get here in Canada, corn comes in many different colours (wish I had gotten a shot of the purple corn as it was amazing). The kernels there are nearly always large and chewy but so delicious.


Our typical early morning breakfast before we went on a hike consisting of fresh picked star fruit, papaya, oranges and cacao. In case you were wondering the sticks are palo santo... one of my favourite aromatic trees.

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