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Updates and News
Volume 1
1/12/2009

Hello Everyone!

Our group’s first week of the semester has been productive, full and fun. From the moment the parents left on January 4th we were swept up in the Kroka lifestyle. Now, a week later life is in full swing. Chores, projects and ski practice fill our days from before the sun rises behind the farmhouse to long after the moon is high in the sky. An average day in the life of a Kroka semester student goes something like this:

6:00 am – Wake up for cooks
6:30 am – Morning chores begin for every one else (these chores include sweep, firewood, forest, bathroom, helper, water, and farm)
7:15 am – Morning meditation and observation
7:30 am – Breakfast
9:00 am – Morning “hula”
9:30 am – Morning lesson
12:00 – Lunch
1:15 pm – Journaling and reflection
2:00 pm – Afternoon lesson
5:00 pm – Evening chores
5:30 pm – Dinner
7:00 pm – Evening lesson or relaxation
9:00 pm – Bedtime

We have started work on a number of projects this week. We began with the first one the day we arrived. Ashirah Knapp helped us choosing patterns for our nylon mitten shells and cutting them out. We have since then sewn them and added webbing and buckles to adjust the tightness at the wrist. These will help to keep our hands warm and dry on the winter trail

The Big Yurt

On Monday we started ski lessons with Misha. First he took us to the shop and told us about the history of skis, from the first time that tribes in Scandinavia strapped pieces of wood to their feet, to the heavy wooden skis and the development of the kinds of waxes used to help the skis stick and slide, to the modern wood core, metal edge, wax-less backcountry skis that we will be using in February and March. Then we donned our skis and learned to push off and glide on flat areas. Slowly we progressed testing our balance as we attempted to make it down hills, fighting inertia as we tried to avoid obstacles, crashing in many creative and different ways. Since then we have gone on expeditions through the woods and practiced turning and stopping (both VERY important skills to have) on the big hill at base camp. We are all improving greatly and looking forward to the trail ahead.

"Flying" down the hill in fresh powder

Also on the growing list of things to be completed are our knives. Stefan Hofer-Fay and Saul Blocher arrived on the 6th, baring gifts from the icy north. Stefan had brought blades forged by a Swedish blacksmith and birch burls from Norway for handles. First we sawed out holes in our burl to fit the blade. We carved and sanded the piece of burl into handles to fit into our palms. Then we epoxied the pieces together and made sheaths out of half-tanned leather. After soaking the leather it was fit to the blade and dried around our knife. Later it turned hard and shaped to the knives. We now all have beautiful handmade knives.

One of our beautiful knives

We decided big jobs on Wednesday. Each student chose one focus area that will be necessary to carry the trip. Ari, our Medic, reads up on wilderness first aid and dresses wounds. Hagay looks at the musical aspects of wellbeing and organizes games of “battle-sled” as our jester. Ethan, the Gear Guy hot-waxes skis and sharpens axes, while Hytham, the Maintenance Master “repairs broken things.” Aidan, the Camp Food Manager creates menus and packs out food for the big yurt every week. Dylan, our Photographer takes mug shots for the semester database and snaps pictures to visually document our trip. Miron, the Hygiene “Queen” boils socks, washes our laundry and encourages tooth-brushing every morning and evening. Daniela studies maps and greets the four directions each morning to prepare to be the Navigator. Lauren, the Camp Manager or “Mini-Mishi” maintains the solar system and listens to weather updates on the radio. Our Treasurer, Jacob, keeps track of the money and writes thank you letters to guest teachers. Ida makes biscuits and dries vegetables for the winter trail as our Trail Food Dude, and I, Nelly, am the scribe, writing weekly updates and keeping track of letters home.

Dehydrating squash

Also on Wednesday we went to Orchard Hill, a local community, to watch sourdough bread being made. Noah, the baker, starts baking at 8 pm and bakes all night so that he can offer 900 fresh sourdough loaves to be sold in the morning. He chatted and asked us questions as he quickly and nimbly filled his giant stove with loaf after loaf. We left late at night with bleary eyes and happy stomachs full of lovely, fresh sourdough bread.
Look forward to lots more juicy updates from the Kroka Semester every week until we get on the trail February 1.

For the Kroka New Hampshire-Vermont Semester Program 2009,
This is Nelly Detra, the scribe.

Our beautiful camp in Marlow, NH

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