DRAGONS FEATURED ON WHAT TO BE PODCAST
Posted On
03/31/20
Author
Dragons HQ
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Director of Student Programming, Aaron Slosberg, was interviewed on Santa Cruz-based podcast What To Be.
Unfamiliar contexts spark curiosity.
Listen to the full episode on Apple Podcasts.
Here is an excerpt from the episode:
"We talk about this 'sage on the stage' type education where this traditional model of teaching and learning is that you have an expert who has the answers and as the student, your job is to be this passive recipient of knowledge from that expert.
So that person is the kind of 'sage' who is transmitting that knowledge to you.
Whereas we really believe that we are facilitators and we are creating and presenting opportunities for our students to discover that learning on their own.
So our role is really to set the stage, so we say we are 'guides on the sides' rather than the 'sage on the stage'.
So we are in the circle with the students ensuring that it's a safe experience and also we have a really intentional progression of learning and challenges that we are trying to put the students through.
But the actual engagement and learning, it's really up to the students to do that on their own and engage with opportunities rather than sitting up there and lecturing them...that's going to happen in a much more organic way." — Aaron Slosberg
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[post_title] => DRAGONS FEATURED ON WHAT TO BE PODCAST
[post_excerpt] => Dragons Director of Student Programming, Aaron Slosberg, was interviewed on Santa Cruz-based podcast What To Be.
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[post_content] => We wanted to share these recipes from the field to spread the love with some comfort food.
Izzy Arrendell shares a recipe for Kopiak from our Mekong Semester. Daniela Harvey and Adam Marcelo, Andes and Amazon students, chose cooking as their Independent Study Project (ISP) and shared weekly recipes on the Yak Board. A few of which are listed below.
Kopiak
As we continue our journey through China, I have been spending time reflecting on our time in Laos. Thinking back to things that made me love Laos so much. There is too much for me to put in one yak post. So instead I will share something small but valuable during the time I spent in Laos. My host mom taught me how to make Kopiak noodles during our homestay. I became addicted to this noodle soup and sometimes ate it twice a day. There are no measurements so just add ingredients to your preference. You can make it vegetarian if you want or add a different kind of meat than beef. Whatever floats your boat. I hope you enjoy this dish as much as I do. - Izzy
Cook time: 15 min or so
Ingredients:
- Water
- Ground Beef
- Rice Noodles
- Cilantro
- Soy Sauce
- Bullion (Cubes or powder)
- Lime
- Fish sauce
- Boil Water
- Add bullion, soy and fish sauce (go light on the sauce you can add more later)
- Chop and add beef (in bite-sized pieces) to boiling water
- When froth forms on the top of water, add noodles and continuously stir so water doesn’t boil over
- Add extra seasonings to preference
- Let cook till meat is cooked through (no pink)
- Add cilantro plate and serve with a lime.
Ceviche and Causa
"Today we started our ISP’s and mine is cooking. Today we made Ceviche and Causa. Adam is writing about Ceviche and I’m writing about Causa. I am vegetarian so I’m writing the vegetarian version. You can put anything in as a filling, what matters is the potato bit. This is for one person." - Daniela
Ingredients:- Filling bit (Shrimp, Chicken, Vegetarian, whatever)
- 3 Potatoes (Yellow, boiled and peeled) for 4 people it’ll be 1 kilo
- 3 Tbsp Aji Amarillo (Yellow chile pepper)
- 1 Lime (to taste)
- 1 12 tsp Salt (to taste)
- 12 tsp Black Pepper (to taste)
- 12 Avocado
- 1 tsp Mayo (to taste)
- 1 Tomato
- Take the potatoes and mash it
- Add salt, pepper, and aji amarillo
- Mix until very yellow
- Add lime and oil
- Peel tomato and cut into 4 slices (like apple slices) and cut out the seeds and guts
- Peel Avocado and cut into thin slices, from top to bottom
- Take your filling and cut it into little squares. Add salt, black pepper, mayo and mix
- Oil the mold
- Layer your potato, tomato (leave some for garnish), avocado (leave some for garnish), and your filling and top with more potato. The layering doesn’t matter, it just needs to start and end with potato. Also if you don’t have a mold you can use a bowl or a cake tin, it doesn’t matter.
Ceviche
"For Ceviche the best types of fish to use are whitefish and the worst type is tuna. Salmon can also work but it has a very strong taste. So here is Trucha Ceviche. I hope you all enjoy. 🙂" - Adam
Ingredients:- 1 piece of Trucha
- 2 Lemons
- 12 tsp Salt
- 14 tsp Pepper
- 1 Chile Pepper (small)
- 14 tsp Garlic
- 14 tsp Ginger
- 5 leaves Cilantro
- Take your piece of fish and cut it into small squares. After place the pieces of fish in a large bowl
- Get your onion, cut it in half, and take out the heart of each one. After cut the onions into small slices
- After cutting onions, put in water while you begin to cut the other vegetables
- Take your chile pepper and cut the tips off. After filet it and cut the two slices into small squares. Add to large bowl and mix well
- Mince cilantro and add to large bowl. Mix well
- Add salt. pepper, and garlic to large bowl. Mix well
- Grate the ginger and add the juice to large bowl. Mix well
- Cut two lemons in half and juice them in large bowl. Mix well
- Finally, add onion that has been soaking in water to large bowl
- Add to plate and enjoy.
- Helpful garnish: Eat your ceviche with plantain chips.
Picarones
"This is my last recipe for this trip it is for Picarones. They are Peruvian doughnuts. So good. Very fried. You can serve them with maple syrup or any sauce like that. It does take two days." - Daniela
Day 1: Ingredients:- 1 kilo of sweet potato
- 1 kilo of pumpkin
- Water
- 2 grams anis
- 1 tsp of yeast
- 1 kilo flour
- 1 egg
- 1 cup of anise tea
- Gut the pumpkin (deseed it get the weird stringy bits out), take the rind off, and cut into big chunks
- Peel and slice the sweet potato
- Put everything into a big pot and add 1 liter of water
- Add anise and leave to boil
- Once all the water is dissolved mash everything
- Slowly add flour and mix with your hand, add the egg and tea water (Very mushy and I would suggest cutting your nails first too) Keep mixing with your hand until it makes a batter
- Dissolve the yeast in 1/2 cup of warm water, pour it into the pot with the batter and mix
- Cover it and let it rise overnight.
- Helpful tip: for every 1 kilo of flour use 1 egg
- The batter from yesterday
- Oil
- Water
- A stick
- Whatever topping you want
- Heat oil to fry.
- Get your fingers wet so the batter doesn’t stick to your hands
- Make a ball of batter into your hands and put a hole in the middle to make a doughnut shape
- Gently place the doughnut into the hot oil and take your stick and poke it in the hole and swirl the doughnut and until the hole becomes round and doesn’t close
- When it starts to become golden, flip
- Take out the doughnut and place it on a paper towel to get extra oil off
- Drizzle whatever sauce you have over the doughnut and eat.
Capchi de Avas
Ingredients:- 5 yellow potatoes
- 100g lima/fava beans
- 1/2 onion
- 1/4 tsp pepper
- 1 stem/branch of huacatay or oregano if you can’t find huacatay
- Oil
- 1/2 tbsp crushed garlic
- 1/2 tsp salt
- 1 cup water
- 1 large ostra mushroom
- 500ml milk
- 1/4 cup cumin
- grated parm
- To start you need to wash and peel your potatoes and cut them in half
- Chop your onion into little squares
- Heat oil in a pan and add onion and garlic
- Once they’re almost brown add salt and pepper
- Once they are fully browned add the potatoes and water and leave to boil
- When it comes to a boil cover the pot
- Wash your beans and add to the pot
- Cut mushroom into large squares and add to pot
- If your potatoes are taking too long to cook now would be a good time to cut them in smaller pieces to help them cook faster
- Add milk and some salt
- Mince your huacatay and add to pot
- Leave the pot to reduce
- Add cumin and salt if needed
- Sprinkle parm on top and eat.
"This recipe was so good and easy to make although it was a bit time-consuming. Totally worth it though. Today I went back and got the amounts for masamora de quinoa and apple compote that I didn’t have yesterday." - Daniela
For the masamora you need: 2 sticks of cinnamon, 200g of quinoa, 1 star anis, 400 ml water (double the amount of quinoa), 400g condensed milk, 400g normal milk, 3 tbsp sugar, 2 tbsp corn starch For the compote you need: 2 peeled granny smith apples (it can be any type of apple really), 1/2 cup water, 1 stick of cinnamon (plus some ground cinnamon to sprinkle on top, 1 star anis, and 1 cup of sugar.Espagettis a la Huancaina
I once again have a new recipie to share to Adam and my mass following of Peruvian cooking enthusiasts. We can’t let our fans down. I am writing about Espagettis a la Huancaina. It serves 1-2 people. I personally thought the sauce was delicious as it had an aroma of different and unique flavors. The fried mushroom I also added to the dish was spectacular as it was fried to perfection. I hope you enjoy this classic Peruvian pasta. - DanielaIngredients:
- Linguini 1/8 kilo
- Aji (the same hot pepper things we’ve been talking about for the past two weeks) 4
- Onion 1/2
- Oil 1 TBSP
- Salt 1 tsp (plus a little more for the mushroom)
- Cheese (Andean salty cheese, queso fresco would probably work) 20 grams
- Milk 1/4 cup
- Black pepper 1/4 tsp (plus a little more for the mushroom)
- Mushroom
- Cook linguini
- Go to my post where I describe how to make papa a la huancaina and follow those instructions, only the sauce part
- Take your huancaina sauce and put it back into the skillet you used to cook the onion and peppers
- Put your cooked and drained pasta into the pan with the sauce and toss it. You might need to re-heat a bit
- Add salt and pepper to your mushrooms
- Egg and bread your mushrooms and then fry them
- When your pasta is mixed and the desired temperature put it on a plate
- Put your mushrooms on the plate on top of the pasta and enjoy
- Adam did shrimp instead of mushroom but you get the idea.
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[post_title] => COMFORT FOOD: RECIPES FROM THE FIELD [post_excerpt] => We wanted to share these recipes from the field to spread the love with some comfort food. Izzy Arrendell shares a recipe for Kopiak from our Mekong Semester. Daniela Harvey and Adam Marcelo, Andes and Amazon students, chose cooking as their Independent Study Project (ISP) and shared weekly recipes on the Yak Board. A few of which are listed below. [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => comfort-food-recipes-from-the-field [to_ping] => [pinged] => [post_modified] => 2020-03-17 15:54:52 [post_modified_gmt] => 2020-03-17 21:54:52 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.wheretherebedragons.com/news/ [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw [categories] => Array ( [0] => WP_Term Object ( [term_id] => 638 [name] => From the Field [slug] => from_the_field [term_group] => 0 [term_taxonomy_id] => 638 [taxonomy] => category [description] => Featured Yaks, Reflections, Quotes, Photo Spreads and Videos from the Four Corners. [parent] => 0 [count] => 62 [filter] => raw [term_order] => 4 [cat_ID] => 638 [category_count] => 62 [category_description] => Featured Yaks, Reflections, Quotes, Photo Spreads and Videos from the Four Corners. [cat_name] => From the Field [category_nicename] => from_the_field [category_parent] => 0 [link] => https://www.wheretherebedragons.com/news/category/from_the_field/ ) [1] => WP_Term Object ( [term_id] => 646 [name] => Alumni Spotlight [slug] => alumni_spotlight [term_group] => 0 [term_taxonomy_id] => 646 [taxonomy] => category [description] => Featured Student Alumni and their projects/organizations/visions. [parent] => 0 [count] => 42 [filter] => raw [term_order] => 10 [cat_ID] => 646 [category_count] => 42 [category_description] => Featured Student Alumni and their projects/organizations/visions. [cat_name] => Alumni Spotlight [category_nicename] => alumni_spotlight [category_parent] => 0 [link] => https://www.wheretherebedragons.com/news/category/alumni_spotlight/ ) [2] => WP_Term Object ( [term_id] => 654 [name] => Mixed Media [slug] => mixed_media [term_group] => 0 [term_taxonomy_id] => 654 [taxonomy] => category [description] => Featured Photography, Videos, Podcasts, Photo Contest Winners, Films & Art [parent] => 0 [count] => 45 [filter] => raw [term_order] => 12 [cat_ID] => 654 [category_count] => 45 [category_description] => Featured Photography, Videos, Podcasts, Photo Contest Winners, Films & Art [cat_name] => Mixed Media [category_nicename] => mixed_media [category_parent] => 0 ) [3] => WP_Term Object ( [term_id] => 1 [name] => Uncategorized [slug] => uncategorized [term_group] => 0 [term_taxonomy_id] => 1 [taxonomy] => category [description] => [parent] => 0 [count] => 5 [filter] => raw [term_order] => 16 [cat_ID] => 1 [category_count] => 5 [category_description] => [cat_name] => Uncategorized [category_nicename] => uncategorized [category_parent] => 0 ) ) [category_links] => From the Field, Alumni Spotlight ... )COMFORT FOOD: RECIPES FROM THE FIELD
Posted On
03/17/20
Author
Dragons HQ
Description
We wanted to share these recipes from the field to spread the love with some comfort food. Izzy Arrendell shares a recipe for Kopiak from our Mekong Semester. Daniela Harvey… Read MoreWP_Post Object
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[post_content] => Alumni, Emma Freund, authored this piece for Colby College's HerCampus blog.
Read on for this reflection on Emma's time in Myanmar.
Take a chance on life, on you, and on the world being bigger and better once you get to know it.
As college students, we’d like to think we understand what life is and what our role is in it. In the words of Steve Jobs, “When you grow up you tend to get told that the world is the way it is and your life is just to live your life inside the world. Try not to bash into the walls too much. Try to have a nice family life, have fun, save a little money. That's a very limited life.” Jobs goes on to describe how “life can be much broader” when you realize that you have the power to change the world. Life can be much broader when you realize how much the world has the power to change you.
This past summer, I went on an educational, immersive, rugged travel experience throughout Myanmar with a company called Where There Be Dragons. Dragons, according to its “Mission & Values” page on its website, is an “environmentally conscientious, culturally self-aware,” travel company that is “focused on developing mutually meaningful connections with local communities” with a goal to “to build empathy and foster a feeling of shared responsibility for our collective future” as citizens of the world.
Some would assume that I came back to 'reality' with a taste of a different world. On the contrary, I came back to a different space within a broader reality that I hadn’t known existed.
My experience with Dragons is one that changed my life in a way I don’t believe can ever be undone. Some would assume that I came back to “reality” with a taste of a different world. On the contrary, I came back to a different space within a broader reality that I hadn’t known existed. I gained the feeling that I know little to nothing about life, that I have so much more of life to explore. I looked fondly at my bug bites, chacos foot tan, notebook flowing with journal entries that perfume of sandalwood, and Myanmar milk tea that I drink when I yearn for that mystical other land. For when the world around me here at Colby makes me feel anxious or bored, these things are evidence to me that all of it was even real. I did fly halfway across the world to a place called Myanmar and felt my heart alive. I did. I took a chance and left my bubble to explore new edges of what seems like a different world but, in reality, exists inside mine without me ever knowing it before.
these things are evidence to me that all of it was even real. I did fly halfway across the world to a place called Myanmar and felt my heart alive. I did. I took a chance and left my bubble to explore new edges of what seems like a different world but, in reality, exists inside mine without me ever knowing it before.
So I say to you, take a chance on bamboo shoots and catfish soup, on taking a picture with a random little boy on the street because he wants to see your digital camera. Take a chance on climbing a 777-step mountain while sneaky monkeys grabbed at your purse, and taking a bucket shower in the middle of the village for all to see. Take a chance on planting rice at 4 am in the mud fields, and on cooking freshly slaughtered chicken over an open fire stove. Take a chance on abandoning toilet-paper and living for days off of only the woods. Take a chance on life, on you, and on the world being bigger and better once you get to know it.
I wouldn’t give back what Dragons gave me for anything in the world. So, I implore you, as a fellow college student who once thought she knew all that life had to offer her, take a chance and explore the world while you can because the world is beautiful. Just when we think we’ve seen it all—we haven’t. So take a train to a city you’ve never been to before, start writing to a pen pal in Bali. Watch documentaries about faraway lands. There’s so much to experience, whether you’re there in person or there in heart. Because once you bash your walls down a little bit, you will realize that life is only as small as you make it. So take the leap, see what else is out there. I can’t say it’ll be easy, but you’ll live.
About Emma:
Emma Freund is a passionate creative writer with special interest in culture, wellness, beauty, and lifestyle. She is an avid movie geek and loves to read romance and sci-fi novels. She pursues philosophy as background for her creative writing and could spend all day reading Plato's Republic if only given enough time. She is a fun gal who loves what she does, and she hopes you enjoy reading her work as much as she enjoys writing it!
PS. WANT DRAGONS BLOG UPDATES SENT DIRECTLY TO YOUR INBOX? ONE EMAIL A WEEK. NOTHING MARKETY. UNSUBSCRIBE ANY TIME. SUBSCRIBE TO DRAGONS BLOG AND STAY CONNECTED TO THE COMMUNITY. ❤️
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From The Field: How My Experience in Myanmar with Dragons Expanded My Life
Posted On
02/10/20
Author
Emma Freund, Alumni
Description
Dragons alumni, Emma Freund, authored this piece for Colby College's HerCampus blog. Read on for this reflection on Emma's time in Myanmar. Read MoreWP_Post Object
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[post_date] => 2019-12-16 11:58:55
[post_date_gmt] => 2019-12-16 18:58:55
[post_content] => 
You asked for it. And here it is:
THE DRAGONS PODCAST
hosted by Alum Student Bub Vernon
- EP. 6 PEPY's Executive Director Sarakk Rith on hope and struggle for education in Cambodia.
- EP. 5 Dragons Executive Director, Reed Harwood, on the role of Dragons in the lives of students and communities.
- EP. 4 Two Dragons fund students on "ah ha" moments and advice for future students.
- EP. 3 Veteran Instructor Rich Brown on the realities of immigration across the southern US border.
- EP. 2 Veteran Instructor Claire Bennett on "voluntourism" and an alternative approach to service.
- EP. 1 A mother & daughter who EACH did Dragons programs on their unique yet similar experiences.
LISTEN NOW on Apple Podcasts, Spotify, and more.
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[post_title] => Announcing Dragons Podcast: On Place + Purpose, hosted by Alum Student Bub Vernon [post_excerpt] => You asked for it. And here it is: THE DRAGONS PODCAST hosted by Alum Student Bub Vernon. Dragons is committed to cross-cultural education as a tool for breaking down barriers. Tune in to our podcast and hear for yourself how we can all make a difference... [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => announcing-dragons-podcast-on-place-purpose-hosted-by-alum-student-bub-vernon [to_ping] => [pinged] => [post_modified] => 2020-01-01 11:36:31 [post_modified_gmt] => 2020-01-01 18:36:31 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.wheretherebedragons.com/news/ [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 1 [filter] => raw [categories] => Array ( [0] => WP_Term Object ( [term_id] => 700 [name] => For Parents [slug] => for_parents [term_group] => 0 [term_taxonomy_id] => 700 [taxonomy] => category [description] => Blog posts specifically curated for parents wishing to know more about Dragons culture, programs, company, and community. [parent] => 0 [count] => 42 [filter] => raw [term_order] => 5 [cat_ID] => 700 [category_count] => 42 [category_description] => Blog posts specifically curated for parents wishing to know more about Dragons culture, programs, company, and community. [cat_name] => For Parents [category_nicename] => for_parents [category_parent] => 0 [link] => https://www.wheretherebedragons.com/news/category/for_parents/ ) [1] => WP_Term Object ( [term_id] => 640 [name] => Dragons Instructors [slug] => dragons_instructors [term_group] => 0 [term_taxonomy_id] => 640 [taxonomy] => category [description] => Featuring the words, projects, guidance and vision of the community of incredible staff that make Dragons what it is. [parent] => 0 [count] => 29 [filter] => raw [term_order] => 8 [cat_ID] => 640 [category_count] => 29 [category_description] => Featuring the words, projects, guidance and vision of the community of incredible staff that make Dragons what it is. [cat_name] => Dragons Instructors [category_nicename] => dragons_instructors [category_parent] => 0 [link] => https://www.wheretherebedragons.com/news/category/dragons_instructors/ ) [2] => WP_Term Object ( [term_id] => 641 [name] => About Dragons [slug] => about_dragons [term_group] => 0 [term_taxonomy_id] => 641 [taxonomy] => category [description] => Press, Essays from Admin, and Behind-the-Scenes HQ. [parent] => 0 [count] => 42 [filter] => raw [term_order] => 9 [cat_ID] => 641 [category_count] => 42 [category_description] => Press, Essays from Admin, and Behind-the-Scenes HQ. [cat_name] => About Dragons [category_nicename] => about_dragons [category_parent] => 0 ) [3] => WP_Term Object ( [term_id] => 654 [name] => Mixed Media [slug] => mixed_media [term_group] => 0 [term_taxonomy_id] => 654 [taxonomy] => category [description] => Featured Photography, Videos, Podcasts, Photo Contest Winners, Films & Art [parent] => 0 [count] => 45 [filter] => raw [term_order] => 12 [cat_ID] => 654 [category_count] => 45 [category_description] => Featured Photography, Videos, Podcasts, Photo Contest Winners, Films & Art [cat_name] => Mixed Media [category_nicename] => mixed_media [category_parent] => 0 ) [4] => WP_Term Object ( [term_id] => 669 [name] => Engage [slug] => engage [term_group] => 0 [term_taxonomy_id] => 669 [taxonomy] => category [description] => Activism, Advocacy, Leadership & Organizing. [parent] => 0 [count] => 22 [filter] => raw [term_order] => 13 [cat_ID] => 669 [category_count] => 22 [category_description] => Activism, Advocacy, Leadership & Organizing. [cat_name] => Engage [category_nicename] => engage [category_parent] => 0 ) [5] => WP_Term Object ( [term_id] => 651 [name] => Announcements [slug] => announcements [term_group] => 0 [term_taxonomy_id] => 651 [taxonomy] => category [description] => Announcements on: New Programs, Surveys, Jobs/Internships, Contests, & Behind-the-Scenes Activity. [parent] => 0 [count] => 56 [filter] => raw [term_order] => 14 [cat_ID] => 651 [category_count] => 56 [category_description] => Announcements on: New Programs, Surveys, Jobs/Internships, Contests, & Behind-the-Scenes Activity. [cat_name] => Announcements [category_nicename] => announcements [category_parent] => 0 ) ) [category_links] => For Parents, Dragons Instructors ... )
Announcing Dragons Podcast: On Place + Purpose, hosted by Alum Student Bub Vernon
Posted On
12/16/19
Author
Dragons HQ
Description
You asked for it. And here it is: THE DRAGONS PODCAST hosted by Alum Student Bub Vernon. Dragons is committed to cross-cultural education as a tool for breaking down barriers.… Read MoreWP_Post Object
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[post_content] => I vividly remember the first time the Andes Mountains were brought into my sphere of awareness.
Dragons Director of Risk Management, Tim Hare, has spent his life seeking connections with mountain landscapes and cultures. His quest led him to adventures throughout the western United States, the Andes of Bolivia and Peru, and the Nepali Himalayas. He called upon his personal travel ventures to inform the design of Dragons Andes and Amazon semester, which he instructed from 2007 to 2012. This photographic and written reflection recounts Tim’s lure to mountainscapes through the magic and mystery of story and music.
I didn’t yet know their names, but the recording burrowed into my psyche...
I vividly remember the first time the Andes Mountains were brought into my sphere of awareness. My mom had returned from a conference with a cassette tape of Andean flute music.
I was maybe six years old and she had my brother and I lay on our couch with our eyes closed so that we could hear the flutes fully, with our undivided attention. They soared and dipped, oscillating, cresting, crashing...tragic major to minor transitions, creating the emotion that is so visceral in most of the planet’s folk music. Dirges, diddies, ceremonial flights. I didn’t yet know their names, but the charango strings and then the zampoña, and quena flutes on that recording burrowed into my psyche.
“This music is from the Andes,” my mom stated. I inhaled with my eyes closed and am still certain that the air immediately felt different. Attenuated, crisp, moist.
Mountains captivated my imagination as a child.
Mountains captivated my imagination as a child. One of my first stories I wrote, perhaps in 3rd grade, was about a boy who wanted to climb Mount Everest. He set out on his expedition. Hardship struck when, after climbing through the jungles and up onto the glacier above, the boy fell asleep. The glacier carried him miles back down the valley before he awoke, and he had to regain the ground lost to the glacier’s speedy and slippery progress down valley.
The sound of the music felt deeply stored, perhaps existing on a cellular level...
On a conscious level I had actually forgotten my mother’s flute music by the time I first found myself bumping across Bolivia’s altiplano from Chile into the central Andes as a 20 year old study abroad student. It was in a bus a few days later, skirting the massive flanks of the Cordillera Real near La Paz, looking out at the stone agricultural walls, the glaciated flanks of the high mountains, envisioning the condors overhead, listening to the music on the radio, when I recalled the flute music on the couch. The sound of the music felt deeply stored, perhaps existing on a cellular level by that point (where, in fact, is memory actually stored?) It came fluidly then, as if freed by that Andean landscape, as if that music itself set in motion a series of events that led me to that bus ride near the Cordillera Real. As if I never really had a choice in the matter.
I thought of flutes in Tibet and Scotland, places with similarly spare and spacious landscapes. Landscapes must shape music.
I imagine that ethnomusicologists have much to say about the subject of landscapes, but I knew immediately that the flutes in Andean music must come from the wind, the wide open spaces, the lofty flights that the imagination takes in these high mountains. I thought of flutes in Tibet and Scotland, places with similarly spare and spacious landscapes. Landscapes must shape music.
From that first exposure my relationship with that Andes continued to deepen. I found a home in Sorata for four years, a mountain town around fourhours north of La Paz. I devoured books about Andean culture, politics, and history. I had the fortune to travel and learn throughout Bolivia and southern Peru, tracing old trails from the high peaks to the low jungles of the Upper Amazon below, finding wonder in the inextricable link between these two ecosystems. I made friends and found teachers as I went. With Dragons I also had the opportunity to conceive and develop our Andes and Amazon Semester, running its maiden voyage in 2007 as an instructor.
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[post_title] => A Photographic Tale of the Central Andes
[post_excerpt] => This photographic and written reflection recounts Tim’s lure to mountainscapes through the magic and mystery of story and music...
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A Photographic Tale of the Central Andes
Posted On
12/11/19
Author
Tim Hare
Description
This photographic and written reflection recounts Tim’s lure to mountainscapes through the magic and mystery of story and music... Read MoreWP_Post Object
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[post_date] => 2019-12-05 14:37:40
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[post_content] => 
We thought you might like to see some sweatered goats. ❤️ which yes, you can have on your own wall. Each year, Dragons South Asia Program Director, Christy Sommers @talkingcentipede produces our favorite calendar with photos of these fashionable gals. More than 50% of the proceeds of the sweatered 🐐 calendars benefits Asha Deep Vidyashram, a school that serves over 200 K-8th grade students in an economically disadvantaged neighborhood in Varanasi, India. In 2019, the calendars raised $12,700 for the Asha Deep School! ✨ Calendars can be purchased on Etsy.
.
📸s by @sweateredgoats otherwise known as @talkingcentipede otherwise known as Christy Sommers.
PS. WANT DRAGONS BLOG UPDATES SENT DIRECTLY TO YOUR INBOX? ONE EMAIL A WEEK. NOTHING MARKETY. UNSUBSCRIBE ANY TIME. SUBSCRIBE TO DRAGONS BLOG AND STAY CONNECTED TO THE COMMUNITY. ❤️
[post_title] => Featured Instagram Photos of Sweatered Goats
[post_excerpt] => Sweatered goats photos and calendars, compliments of Dragons South Asia Program Director, Christy Sommers.
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Featured Instagram Photos of Sweatered Goats
Posted On
12/05/19
Photographer
Christy Sommers (@talkingcentipede)
