How do you spell that again?
Throughout the trip, we have had the privilege to dine at many different places and eat many different things. One thing we always have at meals, however, is jugo or batido. Thus far, the ingredients have consisted of fresa y naranja, piña y yerbabuena, tomate de árbol, mora, papaya, guayaba, coco, tamarindo, durazno, y maracuya con tomate de árbol. The first night in Cotacachi, Janel and Macy ordered a 'Plato tipico' at the Restaurante de Turistas. This actually meant a plate with three steaks of different types of meat. Luckily, the girls had planned on splitting it.
After eating out a few times, us Cougs decided to purchase ingredients at the market and make our own dinner in the kitchen of the hostal. From oca to melloco, pataconos and possibly the best guacamole ever made, our bellies were filled with food while our hearts were filled with joy and laughter. Todos tenían buena salud y felices.
By Macy Hagler
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About this blog:
2016 is the first year for Kevin Murphy’s Neotropical Agroecology class in Ecuador. Students will spend two weeks in Ecuador meeting with, learning from and working alongside farmers, artisans, naturalists and/or ecologists in two distinct ecosystems. During the first week, we will focus on the agroecology and social ecology of northern Ecuador. This will include visits to Puembo, Cotacachi, Otavalo and Peguche in the Andean highlands, followed by three days in the Intag Cloud Forest region on the western slope of the Andes Mountains. The second week will be spent in Quito area in Ilalo, followed by a journey south to the high altitude areas around Riobamba and Cañar. In Quito, we will visit agrosilvopastoral farming systems, seed sovereignty organizations, local farms, Slow Food Ecuador, among other exciting adventures. In Cañar, we will visit and work with an indigenous Cañari farmer association of seed and grain producers. The trip will end in Cuenca, the third largest city in Ecuador.