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Life, Water, Seeds and a Red Thread

 

A single red thread connects all those who are destined to meet, regardless of place, time, or circumstances. It may tangle or stretch but it will never break. - Chinese Proverb

A View of Earth from Saturn

A View of Earth from Saturn

A long red thread started working it’s way through my life on the day before I left for my Baja trip.

I was driving and listening – like all good Canadians do – to this CBC radio program. I heard an interview with Dr. Vandana Shiva from Delhi; a woman whose laser intelligence and passion came zinging through my little Hyundai speakers.

Vandana Shiva, noted environmentalist in 2007,...

Dr. Vandana Shiva

Shiva’s a farmer in India, or more correctly she’s an agricultural researcher, enviromental advocate and, oh yeah, she’s got a PhD in Physics and a degree in Philosophy and she believes that Monsanto is trying to patent and own what is our heritage and our right; the seeds and source of all life.

She is thick into a campaign called Navdanya, to save the world’s seeds because, “… the seed is the embodiment of life…the very source of life…seeds are the first link in the food chain and they are disappearing in diversity and disappearing in freedom.”

Elizabeth Ibarra Vivanco at Fresh Bounty

A little more red thread unspooled when I flew to Baja California Sur. This was an unexpected press trip with a focus on food, specifically Baja cuisine.

We met Elizabeth Ibarra Vivanco at her Fresh Bounty farm. I was once again struck by intelligence and passion as Elizabeth explained her organic strawberry farm using drip irrigation to conserve the precious desert acquifer water. She explained why education was the key to changing attitudes about water usage and local dependence on chemicals in order to create healthier organic and sustainable crops.

This is also where I ate the best sun-ripened strawberry of my life; a very red and juicy and life-affirming strawberry.

We met some other farmers. Carolen and Windspirit Aum grow all their organic produce for their restaurant called Wind and C. They are determined to use only sustainable organic methods. Unfortunately, the basil farmers around them are still spraying their basil with pesticides, often with the help of their school-aged children.

More thread wound out when I met an intelligence officer working for the U.S. Military. He’s been traveling around the world working on an assessment to determine ‘strategically important water basins’ and where future water problems might become acute.

This assessment was compiled using historical data. It factored in current climatic changes and used the (sad) assumption that most countries will not be changing their water policies over the next decade. The U.S. Military is very interested in this information, as future water-related conflicts could begin to affect U.S. national security interests. Drought combined with poverty and poor infrastructure leads to some serious instability.

The release of this assesment coincides with Secretary of State Hillary Rodham Clinton’s announcement of a new public-private program to use U.S. knowledge and leverage to help find “…solutions to global water accessibility challenges, especially in the developing world.”

Hillary Clinton speaking at a rally in support...

Hillary Clinton (Photo credit: Wikipedia)

My last night in San Jose, I turned on the television for the first time on the trip and saw a movie called Touch. Starring Keifer Sutherland, the premise of the movie is based on an ancient Chinese proverb, this invisible red thread of connection…

On the flight home I read an article in Spirituality & Health magazine. It was a parenting piece on how to answer a child’s question, “Where did I come from?” Rabbi Rami Shapiro says,

“Roll the dough (Play-Doh) into a big ball. This is Earth. With the help of your kids, pull mountains, rivers, trees, and even people up from the earth. Don’t pull them off and then stick them back on  -  that’s not how things happened. The Earth grew people the way a peach tree grows peaches; organically. Fill planet Play-Doh with as much life as you can imagine, and talk to your kids about how people grow on the tree of life, like buds grow on a branch.”

We speak about the ‘germ of an idea’, or planting a seed with a well-placed comment’ or letting something ‘germinate for awhile’.

Seeds & Water. Ideas & Connections. Synchroncity & Threads.

Our food, our ideas, our lives all arise again and again from the tiniest of starts. Seeds are the beginning of everything and every single thing is connected.

Every Being. Every form of Life.

You never know why you’re hearing something, seeing something or meeting someone, but sometimes if you look very closely you just might see a thin red strand connecting all those encounters.

Sometimes I feel like we’re all just hanging by a thread.

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Hotels on the Baja

Tropicana Inn Oasis

I am writing this from a chaise lounge at the Tropicana Inn.

Restaurant at the Tropicana Inn

Let me be more specific. I am on a chaise lounge in the stippled, rustling shade of some palms, after a late Sunday brunch in the Tropicana’s sumptious restaurant and after a good night’s sleep.

This, all of this, is a very, very good thing.

The itinerary is officially over. Josh Lurie, Bill Esperaza and Krista Simmons have gone back to L.A. and I now know that I will never ever be a food blogger. Ever.

Please don’t get me wrong. It was fantastic to experience all the great food and to learn about Baja cuisine with its emphasis on fresh and locally-sourced ingredients and the historical Asian influence that creates such fresh and sharply-nuanced tastes.

Plus, I truly believe that you cannot know a place until you eat whatever is regional. I’ve been taking food pictures and writing about food as a key travel component for years. But these guys are hard-core; going out for wood-fired pizza after a seven or eight (?) course dinner is beyond my abilities.

Even though I drew the line at the pizza, I’m not the best at saying no to whatever is presented and this body can no longer keep up to that kind of excess. This too, is probably a good thing. Kind of like that poor ol’ canary in the gold mine…

I’ll come back to some of those great meals in another post because what’s on my mind now is relaxation. In this last week I have stayed at six different hotels, inns, resorts; call them whatever you like. For one or two nights each, they have been my home away from home. This kind of trip is very informative, but not particularly relaxing. But here is what I learned so that next time I’m here, I’ll know (and now you’ll know) exactly where to stay.

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Coffee Delivery - Rancho Pescadero

Some, like Rancho Pescadero have been absolutely dramatic indulgences. I loved that Crusoe-inspired room with the sliding doors to my huge outdoor covered deck. They win the prize for their standard morning coffee and fruit delivery to the room. Piping hot coffee delivered in a basket with real cream wins my heart every time. I don’t want to make the usual tepid stuff in my room and stir in little packets of tired chemical whitener.

Hotel Casa Natalia wins a different prize for their unexpected touches; a stick of incense, matches and holder on the covered deck table next to my very own private hammock allowed me a few minutes to suspend all time and thought. The step-down in to the tiled shower alcove was a smart way to control the inevitable slippery wet tile of most other bathroom layouts. Plus, I loved falling asleep to the sound of the pool’s waterfall.

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Inner Courtyard - Hotel Casa Natalia

Like Hotel Casa Natalia, the Tropicana Inn doesn’t throw itself in your face. It is a slow dawning discovery to go down the path behind the street-side restaurant to find a tropical oasis with a splashing fountain, poolside sculptures and a jungle around the pool. In fact, all I hear right this minute is tropical birds and trickling water…and a woman, who just a few minutes ago, walked in to the pool area and said, “Is this the hotel?”

Someone I couldn’t see answered, “Yes.”

“Wow,” she said, and immediately started taking photos. I rest my case on the oasis theory.

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Poolside Sculptures - Tropicana Inn

The Tropicana has kind of a retro-motel feel with two-and three-stories of rooms opening toward the pool. My room is on the ground floor and I loved taking only a few steps to be poolside this morning. It’s nice to not to have to be lobby-presentable to just be at the pool, feels more homey this way.

This is a fine way to spend my last day on the Baja.

Tomorrow I fly out of here, so please excuse me while I go for a little siesta…

Snorkel with Sea Lions on the Baja

 

Wow. Another great day on the Baja.

We went out with the Cortez Club to the island of Espiritu Santu to snorkel with the sea lions. I’ve made a short and rather imperfect video, but I think it manages to capture some of the day.

Eating on the Baja

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“Toto. We’re not eating tacos any more.”

<Note to self…always say yes to any press trip where the other writers are food writers.>

Our press trip got off to a bit of a slow start, what with Bill Esparza and Josh Lurie having their flight turned around because of a loose windshield (apparently it’s not comforting when the pilot announces to the passengers that it’s making a ‘nervewracking sound’.)

By the time they got on the next flight yesterday morning, our lunch that was scheduled for 1 pm, was closer to 4 pm.

It was worth waiting for.

Carlito Cham grew up in a bi-cultural Chinese/Mexican home and the resulting mix are dishes like the stuffed lobster curry you see pictured above. There were others, lots and lots of them, like crab-stuffed banana peppers in a panko-crust with a mango sauce, or cracked crab dripping in a messy sticky superb sauce that had everyone eating their own hands. You know…just your typical Mexican fare.

Carlito’s Restaurant is down a dusty road between Pescadero and Todos Santos; a little oasis that you definitely want to find. After stuffing us senseless we were sent on our way.

To Rancho Pescadero, right by the ocean, where I’m typing this right now.

I am stretched out on a chaise lounge, on a huge open deck that faces the pounding Pacific. My coffee will be delivered to my door in ten more minutes after one of my best sleeps in a long time (was it because of the wood-framed glass wall that completely disappears so that I was sleeping in an open-sided treefort to the breeze and surf? or was it because I felt as stuffed as a big ol’ turkey at Thanksgiving?)

But let me tell you about Chef Bueno. His name is for real and so is his cooking.

We arrived – just as the sun was showing off with spectacular streaks of magenta and purple – and after driving down a bumpy road, past lots of  healthy-looking gardens. Turns out all those wonderful plots are the organic fodder that  fueled our meal.

Thankfully, dinner wasn’t until 8:30 and after a Hibiscus martini by the pool, I could almost detect hunger pangs. That was a happy coincidence as Chef Beuno was clearly on his game.

Gazpacho that tasted of sunshine and summer. Empanadas with an intense gremolata. Halibut fresh off the boat. Foccacia with the crispest, lightest chew I’ve ever ever tasted.  And quite possibly the best pork chop of my life. Tasting plates kept coming out of the kitchen as the chef told us how he wanted to ‘take us around the world’ with his cooking. He definitely took us on a culinary tour but created it all with food firmly grounded in the Baja region.

Things have certainly changed around here since I was last here (apparently a lot can happen in 15 years).

Locally sourced & organically grown is catching on everywhere. It is certainly not the exclusive domain of any one region. But I think the Baja, with such an incredible growing climate and culinary geniuses, just might have the whole thing nailed.

I’ll keep you posted…sounds like we’ll be going out for a few more good meals yet.

You know…just your typical Mexican fare.

Facebook Page for ColleenFriesen.Writer

 

Glistening

 

I was supposed to be traveling right now…I thought that when this appeared, I would be somewhere between Vancouver, BC and Dallas, TX enroute to Cabo San Lucas, Mexico.  I had scheduled this post to show up yesterday morning.  Pretty tricky huh? Except, it somehow messed up, and here I am, editing it to include these latest details.

Everything that was supposed to happen on this Baja press trip so far…has not. The other writers had their plane turned back yesterday and are now flying down this morning. I can’t imagine the indignity of going through the gong show of L.A. Homeland Security twice. Yuk. Poor things.

So. I’ve been hanging out in the palm-rustling wind and waiting. Other people are pool side. Me? Not so much. I like this quiet shade and the gleaming silence of the marble floor.

I thought I’d also take this time to invite you another venue. I like to add different things to the mix on my Facebook Page, so please come visit over there when you can.

And I’d love it, if while you’re there, you could click on that big ol’ thumbs up “Like” please.

And, if you don’t like it? Please don’t tell anyone. That can be our secret; between the wind and the waves and you and I.