
Kroka Expeditions SEMESTER Programs
> New Hampshire -Ecuador Semester

Morning view of Cayambe with a Condor supervising the valley below!;
This week’s update, I regret to say, will be a short one due
to the packed nature of expedition life. That being said during these
past seven days we have lived through several incredible experiences
so key to our Kroka experience that it would be a shame to overlook
them.
First and foremost, we spent three and a half days following the
last update at German and Carmita’s home in the small community
of Zuleta. There we treated, dried and worked oxen skin and finally
fashioned sheaths for our machetes and covers for our main lesson
books. We also had the immense pleasure of spending some time with
Joaquin, German’s father, one of the few people that still work
with rawhide. With his help we were able to fashion clasps for our
book covers out of this tough but amazing material.

Learning from Joaquin…
On top of leatherwork, the group shared something that was new for
many and intense for all: a slaughtering. Using some of our group
funds, we purchased a large female pig from Mama Pito (one of the
pillars of the community). We all gathered in a circle while Taita
Jose, her husband, took a knife to the pig’s heart, a very accurate
and difficult task at which he is extremely practiced. We hurried
to put the pig in boiling water in order to pick off the hair, and
then spent the night and early morning in shifts, removing the intestines
and tending the large, adobe oven where our chancho (pig in Spanish)
was prepared for eating. The whole process was disturbing to some,
but, once the meat was ready, even vegetarian Raina decided to eat
it. Undeniably, we had all developed an immense respect for the animal
and the reality of slaughtering, which is merely the way of life here
in Ecuador.

Last pull to the glacier
After saying goodbyes to our hosts, we headed off to Cayambe, or
rather the path to the base of Ecuador’s third largest glacier-covered
mountain. We trekked all day and arrived, tired, but ready to take
on two days of glacier school. We climbed the difficult terrain twice,
and ended up making it to the glacier on the second day, several of
us affected by living at such a high altitude. Although the arrival
was late, what we saw was not less beautiful. Tired as we were, the
group took time to learn how to hike on the snow and ice, use ice
axes and crampons, and bring one another out of crevasses.
Again, sorry for the lack of detail, but I’ve got to run! We’re
off to the hot springs!
Thanks for checking in!
- Special thanks to Niki and Michael for helping us with
the glacier school.
- Mama Pito has allergies; the rainbow caught her?! (Natives
believe this is the cause of many diseases)
- Thomas has arrived. Thanks for bringing gear!
- Will’s birthday on the 22nd, sweet 16!
- We saw 4 big male Condors.

Finally on equatorial glaciers!
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Pan de Tiesto
- Flour
- Water
- Salt and sugar
Make dough, shape flat patties and cook on top of very hot
ceramic plate (Tiesto).
Great snack and journey bread traditional to the Andean people.
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Walk 12 hours instead of driving for one. It makes an approach
so much fruitful!

Preparing dough for massive bread making
with Mama Pito.
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Novi leading one of our horses
on the way up the mountain.

Sheaths and covers
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