Grilling Around The Globe: A Memorial Day Photo Tribute

Where there’s smoke, there’s barbecue – and there’s no better time than Memorial Day to light that grill. This year, instead of the same old, same old post on burgers, food safety and how not to burn the patio down, I thought I’d offer a photo tribute to grilling in all of its glorious permutations around the globe.

I confess to taking some liberties, and adding a few methods that don’t call for an open flame. The Hawaiian imu is a familiar site to luau lovers; it’s a pit filled with hot rocks that effectively roasts the food (in this instance, pork). The curanto from the Chilean archipelago of Chiloe is also Polynesian in origin (hailing from Easter Island, or Rapa Nui) and operates on the same principle, but also includes shellfish and potato cakes called milcao and chapaleles. Spit-roasted suckling pig, whether it’s Filipino lechon or Cajun cochon de lait, by any other name would taste as succulent.

Argentina remains the indisputable holy grail of grilling but plenty of other countries utilize fire –indirectly or not – to cook food, including Japan, Morocco, Turkey, Vietnam and Australia. Enjoy the slideshow and don’t forget to wipe your mouth.

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Travel Smarter 2012: Travel tips for health and wellness

Films like “Contagion” (which I very much enjoyed, and not just because Gwyneth Paltrow bites it within the first 10 minutes) instill a paranoia in the public consciousness about the hazards of air travel. It’s true, however, that most public transportation is the equivalent of a mobile petri dish; one can’t deny the inherent germiness lurking within. Subsequently, antibacterial hand gel is my new best friend.

There are other quasi-self-inflicted, travel-related maladies: neck and back pain, deep vein thrombosis (DVT), infectious disease, foodborne illness, stress–all of which kind of make you wonder why we travel in the name of relaxation, but I digress.

For many, myself included, part of the thrill of recreational travel is the element of risk involved, even if said danger involves nothing more than scarfing down a few street tacos. Regardless of why you travel, there are always new products on the market designed to make your trip more comfortable, or minimize your chances of getting sick. New research on the hazards and benefits of travel also keep us informed about what we can do to stay healthier on the road.

Below are my picks for making travel in 2012 a little less treacherous:

1. Reduce your risk of DVT
New studies show that choosing the window seat on a long flight can increase your chances of developing DVT. A theoretical DVT risk known as “economy class syndrome” (how’s that for an “f-you” to airlines?) has been debated for years, and attributed to the lack of legroom in coach.

Now, however, the American College of Chest Physicians have determined that the real issue is that window-seat fliers have limited opportunities to walk and stretch their legs during lengthy flights, which can lead to potentially fatal blood clots that may travel to the lungs (pulmonary embolism). There are a number of factors that contribute to one’s risk of DVT including age, preexisting health conditions, certain medications, and recent surgery, but even if you don’t fit these criteria, you should always try to get out of your seat and/or do some stretching exercises and leg movements once an hour during long flights. In other words, consider the aisle the path to clot-free veins.

2. Time-release DEET
Some people have no problem dousing themselves in insecticide, personal health and environmental side effects be damned. I used to silently sneer at those people while I sat around the campfire, my unprotected skin providing nutrients to legions of winged, blood-sucking creatures. What were a few bites (Note: it was never just a few bites; try dozens) compared to not getting cancer or maintaining the purity of the local watershed?

Then I got sick as a result of deadly bacteria-harboring sandflies, and now I’m one of those people who understand why DEET exists. I still don’t like it–it’s definitely not something I, nor the CDC, recommend using with abandon–but it’s critical for protecting yourself from mosquitoes, sandflies, ticks, and other potentially harmful insects, in conjunction with protective attire such as long socks, long-sleeved shirts, and pants (you can also purchase insect-repellent clothing). Note that I’m not taking into account malarial conditions, in which case you should be supplementing your DEET applications with a doctor-prescribed anti-malarial drug.

I was thrilled when I recently discovered controlled release DEET at my neighborhood travel store. Sawyer® Premium Controlled Release Insect Repellent is designed to “reduce the rate of DEET absorption” by 67% per application, and “extend the duration of its effectiveness.” This 20% DEET lotion is also odorless, so you don’t have to huff noticeably toxic fumes all day.

3. Hummingbird Lumbar Pillow
If you have existing back problems or an epic backpacking adventure planned, this little baby from innovative gear company Hummingbird is the bomb. Measuring 7″ x 14″, it weighs just 3.5 ounces, rolls or packs flat, and will keep your lower back happy while camping, or riding a Third World bus sans shock absorbers on a rutted highway with potholes large enough to swallow a Mini Cooper.

4. Simply Being Guided Meditation app
I’m way too ADD to meditate, but this suggestion came to me from my Gadling colleague, and fellow meditation-phobe, McLean Robbins. She loves this app, which runs through a brief series of relaxation exercises. As McLean says, “Perfect for shutting out the world on a terrible plane ride or easing into sleep in an unfamiliar hotel bed.” The app is available for iPhone, iPad, Blackberry, and Android.

5. Maqui berry
Move over, açaí, there’s a new free-radical fighter in town. Chilean maqui berry, which is FDA-approved and contains the highest ORAC (a system of measure for antioxidants) level in the world, has hit the U.S. Only a few companies manufacture it, but I recommend Isla Natura brand (Full disclosure: the company is owned by a friend of mine, which–in addition to maqui’s health benefits–is why I feel comfortable touting this product). Maqui (Aristotelia chilensis) is indigenous to southern Chile and was traditionally used by the Mapuche Indians as a medicinal aid.

Isla Natura’s USDA and EU-certified organic (Fair Trade certification pending) wild fruits are harvested by hand, dried, ground, and sold in eight-ounce packets. Use one tablespoon in smoothies or on top of yogurt or oatmeal as a daily dietary supplement, but also consider it an immune booster for when you’re traveling.

Bonus: you’ll avoid the high sugar content of Emergen-C, and the “licking a dirt floor” flavor of açaí, and Isla Natura provides employment to local indigenous families at its small Chiloe processing plant. Travel-friendly capsules will be available in April; go to the company’s website for information on scientific studies. To order, click here.

[flickr image via viajar24h.com]

Five classic Chilean foods

chilean foodChilean food doesn’t have the glamour and romance of the cuisine of its neighbor, Argentina, nor the complexity and exotic Japanese influences bestowed upon the contemporary dishes of its other neighbor, Peru. I just returned from my second visit to Chile, where in between consuming epic quantities of manjar (dulce de leche) and pisco sours, I found more substantial food to love.

Chilean food is of humble origins; a combination of indigenous influence, simple technique, and hearty, regional ingredients designed to sustain and nourish the body despite limited means and harsh climate. Today, Santiago is a glossy, metropolitan capital of seven million, and there’s no shortage of high-end dining with regard to various cuisines. But travel beyond the city limits, and you’ll see tweaks on Chilean specialties depending upon what part of the country you’re visiting.

Northern Chile is largely high-altitude desert, while Central and Southern Chile have more of a focus on seafood. The following is a very simplified list, but they’re five of the most classic dishes to be found throughout the country.Try them for a taste of Chilean culture and history.

1. Empanadas
Not to be confused with the Argentinean variety, which are essentially a culture within a culture, the Chilean empanada is usually baked, larger and flatter in composition (either crescents or rectangular in shape), and less varied in variety. But what’s not to love about a tender, flaky pocket of dough stuffed with seasoned ground beef, hardboiled egg, and olive; roasted vegetables, or melted, stringy cheese? Not much. Find them at panaderias, shops, markets, or restaurants offering “comida typica.”

2. Curanto
This is a specialty of the lovely island and archipelago of Chiloe in Chilean Patagonia’s Lake District. Curanto is a shellfish, potato flatbread, and meat bake believed to have been inspired by Polynesian luau via Easter Island (Rapa Nui). It’s traditionally cooked in a pit that is covered with seaweed or the leaves of nalca, an indigenous plant related to rhubarb. The potato flatbreads, milcao, and chapalele (the latter flavored with pork cracklings), are delicious street foods in their own right that can be found in coastal towns throughout this region. A curanto is a must-see if you’re visiting Chiloe.chilean food3. Pastel de choclo
Sort of an indigenous shepherd’s pie, this comforting dish is composed of ground corn (choclo) mixed with hard-boiled egg, olive, and usually ground beef and/or chicken. It’s baked and served in an earthenware bowl called a paila, and it makes me all warm and fuzzy inside.

4. Caldillo de Congrio
Okay, I confess that I have a particular dislike for the congrio, or conger eel, which is an obsession in Chile. It’s not that it’s bad; I just don’t care for most fish as a rule (for the record, it’s fairly mild, white, firm, and rather dry and flaky). But I would be remiss to not include it, because it’s such a classic. Whether fried or served in a caldillo, or brothy soup seasoned with cilantro, carrots, potato, and fish stock, it’s hearty, rustic, and very representative of Chile’s culture of subsistence and commercial fishermen.

5. Chupe
This is a somewhat generic term for a creamy seafood stew enriched with milk or cream. Depending upon where you are (or what country you’re in, because it’s also found in Peru and Bolivia), chupe might contain shrimp (thus, it would be called chupe de camarones), fish, chicken, beef, or lamb. It also contains vegetables, potatoes or yuca, and tomato, but the magic is in the addition of merquen, an indigenous (via the Mapuche people) spice mixture made with smoked, powdered cacho de cabra chili. The end result is fragrant, complex, and delicious.

[Photo credits: Laurel Miller]

How to choose a reputable adventure travel company or guide

adventure travel companiesAdventure travel” is a nebulous term these days. But whether your idea of a thrill is a Class-III rapid or climbing Everest, there’s one thing that’s ubiquitous when choosing an outfitter: safety. There are hundreds of adventure travel companies worldwide; not all are created equal. There are key things you should look for when choosing a company or independent guide, whether you’re booking a three-week luxury trip, or a one-day backpacker’s special.

I’m not implying adventure travel in general is risky, or that most operators and guides don’t know what they’re doing. There are numerous certifications in place (they vary according to country) to ensure companies adhere to national and industry safety standards.

The following are tips on what to look for or avoid when choosing a company or guide, based on personal experience and what I’ve gleaned from the owners of several highly regarded adventure companies. I’ve done trips with each company, but I have no personal gain in endorsing them: I’ve just found them to be, among the dozens of outfitters I’ve used, the best of the best.

My sources include Mark Gunlogson, president/guide of Seattle’s Mountain Madness, a mountain adventure guide service and mountaineering school; Marc Goddard, co-owner/guide of Bio Bio Expeditions, a whitewater/adventure travel company in Truckee, California, and Britt Lewis, co-owner/guide of Austral Adventures, a custom travel company on the island of Chiloe, in Chile.

I’m also including a few horror stories based on guide negligence. That’s why, the first thing you should do when planning any kind of adventure activity or trip is…

Do your research
Even a brief online search will bring to light any serious breaches in safety or conduct. Safety doesn’t just apply to those who plan to scale the Andes or kayak the Zambezi. Even the tamest “adventures” require guides who are knowledgeable about the area and activity, and are currently certified in emergency first aid and rescue procedures.

[Photo credit: Flickr user Luis Fabres]

adventure travel companiesLest you think I exaggerate the importance of guide knowledge and research, the idea for this article germinated in 2003, when I was visiting Australia’s Kakadu National Park during the “Wet,” or monsoon, season. That time of year brings potential problems such as floods, but it was a widely publicized trial that made an indelible impression.

A negligent guide was charged in the accidental death of a 24-year-old German tourist who’d been killed by a croc, after the guide assured her group a swimming hole was safe. My own guide informed me that just weeks earlier, another company had tried to gun their small tour bus over a flooded waterway, only to have it overtaken and swept downstream. The passengers were eventually airlifted to safety (don’t let these things scare you off of Kakadu in the Wet; it’s absolutely spectacular, and free of crowds).

Australia of course, isn’t the problem. It’s just that crocs and corpses make compelling headlines. Sometimes accidents aren’t publicized, lest they impact tourism (In New Zealand, an operator confessed to me a rival company’s fatal bungee-jumping miscalculation a month prior, which put them out of business), and of course there have been dozens of mountaineering and whitewater-related tragedies on commercial trips on various continents over the years. Again, participating in these activities doesn’t make you likely to suffer a mishap. Are they inherently dangerous? Yes, but so is crossing the street, driving a car, or hiking solo.
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What certifications to look for
This depends upon type of activity and country. Says Lewis, “If there aren’t national qualifications or certs, a combination of information is required for form an opinion about an outfitter. How clear and accurate is their literature or website, their answers to your questions, etc.?” I would also add, how long does it take them to respond to your emails or phone calls? A few days is standard, but if you find yourself having to follow-up repeatedly, move on.

Marc Goddard: Ask about the qualifications of each guide. If you’re doing a river trip, find out how many years the guides have been guiding rafts, and on which rivers. Don’t be shy about asking some serious questions: you will, after all, be entrusting them with your life!

Mark Gunlogson: The adventure travel industry has matured, and most activities now have some sort of industry standard. In the case of mountain guiding, there’s the American Mountain Guides Association certification for guide services. Level of first-aid training for guides is also essential to look for, and industry standards apply here, as well.

Signs you’re dealing with a good company or guide
Whether you’re planning a high-end holiday or making a walk-in query in a backpacker ghetto, there are questions to ask and things to look for that signify a solid company. Be aware that hostels and other backpacker-oriented locales are magnets for sketchy outfits. If it sounds too cheap or good to be true, it probably is. If the activity involves something potentially dangerous, don’t bite.

Gunlogson suggests asking the company what’s included and what’s not, so all services are clearly spelled out, including guide qualifications. But, he says, “In the end, sometimes it just comes down to how comfortable a person feels with the company and their interactions with them.”
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Adds Lewis, “Ask a few simple questions about first-aid and emergency procedures. Do they appear to have a plan for unforeseen events? If you’re a walk-in, does their office have a fire extinguisher? Are their vehicles legal for tourist transport? Are the guides certified for the activities for which they’re assigned?”

I learned just how deadly budget guides can be while climbing Cotopaxi in Ecuador with a Mountain Madness guide. We were forced to turn back at 17,000 feet due to extreme avalanche danger. My guide was fully accredited, and his experience includes some of the toughest technical climbs in the world (For my part, I’d been conditioning for this trip for months, at high altitude, upon the advice of Mountain Madness).

We had returned to the refugio, an overnight acclimatization hut located at 15,000 feet. We saw a young, rowdy group of backpackers being shepherded out the door by their equally youthful guides; it was obvious from their attire they were attempting a summit. My guide, concerned, went and had a word with the other guides: They totally blew him off. I didn’t hear about a group of backpackers getting creamed in an avalanche that day, but that experience really clarified for me the potential for disaster posed by cheapie trips targeted at inexperienced backpackers. It’s not worth it.

On a related note:
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Look for red flags
“If they’re farming you out to a local outfitter, it could be a red flag,” says Goddard. “But the big warning is if they don’t know who their guides are, or what their qualifications are.” Some companies do “outsource” to local guides or outfitters, It’s not always a bad thing, and in fact can be positive, because you get someone with insider knowledge and you support the local economy. It comes down to their qualifications and relationship with the parent company.

Gunlogson adds, “Ask about guide qualifications, number of years in business, and hidden costs regarding services.” A reputable company willingly discloses information.

Ask for referrals
Lewis suggests asking for past client’s emails, and contacting them about their experience. You can also look at reviews on sites like TripAdvisor.com, or search travel blogs.

Listen to your gut
If you have a bad feeling about a guide, it’s best to pay heed. On my same Australia trip, a certain American guide led us on an overnight bushwalk in Litchfield National Park. Amongst his many other transgressions, he endangered our lives by having us pitch camp on a narrow sandbar at the base of a waterfall-fed swimming hole (I actually voiced my concern, only to receive a withering look from him). Sure enough, a monsoonal downpour made the water level swiftly rise, leaving us backed into a rock wall. Fortunately, we were able to rescue our tents and gear, and the water receded before we had to swim for it. That’s when I learned to listen to my instincts regarding guides. My sensor went off immediately after meeting this guy due to his arrogance, but I felt obligated to do the trip.

Whether it’s a negative reaction to a guide, concern over the poor/worn quality of the gear, or the activity itself, always listen to your gut.

What to do if you have a bad experience
You have several courses of action. You can go to sites like TripAdvisor.com and travel blogs and write the company up (letting them know about it before taking any action). Says Lewis, “It depends on the country in terms of informing authorities. However, the power of the Internet is a huge reward to a good company and an effective way to punish an unsafe one.”

Adds Gunlogson, “Unless there’s injury and an obvious case of negligence, there’s not too much you can do unless you really want to spend the time and money to pursue it. In the end, word-of-mouth has a cathartic effect for clients if their complaints are ignored. Those companies that understand the power of a former client taking to the Internet do their best to mitigate any potential bad-mouthing, whether justified or not. It lets the client know that their dissatisfaction was acknowledged.”

I say: Playing devil’s advocate, I’ve found there’s usually one client on every trip who seems determined to have a bad time and find fault, even where none exists. DON’T BE THAT PERSON. No one likes a whiner or a complainer, and guides work long hours, under considerable stress. Don’t just sit on your butt: ask what you can do to help, be it chopping vegetables, loading gear, or finding firewood. If you have a legitimate complaint, by all means follow the advice provided above, but don’t go trolling for a refund or discount just to be an a-hole.

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What are the refund policies?
Because shit happens.

Consider climate and seasonal factors
If you want to avoid a monsoon, snow, or inhumanly hot, humid weather, be sure to voice those concerns and do some research on your destination. It also pays to ask about or check on things like growing, spawning, or breeding season of pesky or harmful flora or fauna. Someone I know (her name is Laurel) paid through the nose for a snorkeling trip off a remote island in Southern Thailand. Imagine her surprise when she hit the water and discovered it was peak jellyfish spawn. She spent the remainder of the trip covered in painful, head-to-toe welts that made her the object of much mockery. Far more painful was the knowledge that the scam artists/snorkeling guides knew full well swimming was inadvisable.

Are they a green company?
It matters, and this philosophy also includes hiring locals whenever possible. Don’t let yourself get “greenwashed.”

Honestly assess your own capabilities
You don’t just put yourself at risk (of a bad trip, potential injury, illness, or worse); you jepordize the safety and well-being of other clients. If nothing else, you make your guide’s life hell. Please don’t if you can help it.

Do you trust your guide’s capabilities and judgement?
When you literally trust a guide with your life (and I can only say this about three of them), it’s a sign that that company is doing something right. Never have I been more impressed with guides than the two trips I’ve taken with Bio Bio; Mountain Madness follows a close second.


Consider travel insuranceadventure travel companies
If you’re doing some really hard-core stuff, will be in very remote areas, or have some existing health or physical conditions, it may be worth the extra expense.

Don’t forget to tip
Says Goddard, “I don’t feel tipping is mandatory; it’s done if you feel the guides did a good job. An average tip is 10% of the trip price, a great tip is 20%.” Adds Lewis, “The amount may also depend upon what country you’re in, but it’s always appreciated. Few, if any, guides do their job solely for the money [FYI, it's not a high-paying job]–there’s a love of people, nature, or the activity that comes with it. But tips are welcome, as they’re a tangible “thank you,” and acknowledge a job well done.”

If you made it this far, consider yourself schooled. Here’s to safe adventures!

[Photo credits: crocodile, Flickr user jean-louis zimmerman; first aid kit, Flickr user 8lettersuk; warning, Flickr user psd; cash, Flickr user Todd Kravos; caving, Laurel Miller]

Chiloe: Chilean Patagonia’s emerald islands offer eco- and agritourism

I can’t remember who first told me about Chiloe, but I do recall that it was just a few weeks before my first trip to Chilean Patagonia. For a year I’d been planning an itinerary around my personal Holy Grail: rafting the thunderous Futaleufu River.

Located across the Chacao Channel from the bustling town of Puerto Montt in northern Patagonia, Chiloe is a 41-island archipelago. The largest of these is Isla Grande (“Chiloe island”), at 3,241-square-miles the second-largest in South America, after Tierra del Fuego. In 2009, Chiloe was ranked #3 on Lonely Planet’s “Best Places to Visit,” so it’s no longer a secret, but its relatively isolated location, sleepy pace, and often-tempestuous maritime climate tend to appeal to more intrepid travelers.

Chiloe was originally inhabited by Mapuche, Chonos, and Cunco indians, until the Spanish arrived in the mid 1500′s. The blending of indigenous and Catholic beliefs gave birth to superstitions and mythological creatures like the troll-like Trauco. These fanciful beliefs and icons are still a popular part of Chilote culture.

Located in Chile’s Lakes District–a breathtaking palette of cobalt-blue glacial lakes, emerald fjords, snow-capped volcanoes, and native alerce forest–Chiloe’s rural way of life is a direct reflection of its fishing and farming economies. While many of the archipelago’s 130,00 residents still subsistence farm, a low-key brand of eco-tourism has been steadily increasing in the last decade.

Flocks of sheep, not cars, clog the (frequently unpaved) roads, and ox carts, horse, and donkey are the alternate forms of transportation. Milk cans sit at the head of rutted driveways, awaiting pick-up from the dairy co-op. Brightly-painted palafitos (shanty towns on stilts) resemble children’s blocks, and colorful, handcrafted wooden fishing boats dot the coast or repose onshore. Many of the 150 Jesuit-built, 19th century churches are UNESCO World Heritage sites.

[Photo credit: Flickr user Miguel A. Gallardo]

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Many visitors choose to sea kayak or do live-aboard boat tours of the fjords and inlets of the archipelago, which is perhaps the best way to take in the spectacular scenery and surrounding views of mainland volcanoes. Land tours, however, provide a more intímate cultural experience, especially for those wanting to experience Chiloe’s nationally-famed cuisine.
Chilean Patagonia has a strong European influence due to German, Swiss, French, Welsh, and Yugoslavian immigrants that arrived in the mid-1800′s to establish small farmsteads, which is reflected in the hearty regional food. Many farmers still make their own cheese, jams, and charcuterie, and keep bees. As a result, agriturismos (farmstays) have grown in popularity the last 15 years, which supplements the island economy.

The mystery acquaintance who suggested I visit Chiloe told me to contact Britt Lewis and Sandra Echegaray, the husband-and-wife owners of Ancud-based Austral Adventures. Britt is from the States, while Sandra, a chef, grew up on a farm in Peru. She prepares all of Austral’s land-based meals from Chiloe-grown ingredients, including potatoes (which originated on the island, not Peru, a fact that Chilotes are understandably proud of), as well as mussels, clams, fish, sea urchin, lamb, cheese, orchard fruits, vegetables, honey, seaweed, and foraged native foods like murta, a wild berry used in jams and sauces.

Austral specializes in eco-tours aboard Cahuella, a 50-foot wooden boat. Their six-day live-aboard trips around the archipelago’s fjords, and four-day journeys along the northern fjords of Parque Pumalin (across the Golfo de Ancud) are considered “one of the five unique boat journeys in the world,” by the U.K. Guardian’s travel section. The couple also guide personally-tailored land tours that focus on Chiloe’s culture, food, wildlife (which includes whales and penguins) and outdoor activities such as hiking and paddling. Austral provides guides on all of its tours “to enhance the cultural exchanges.”

After corresponding with Sandra, I immediately rearranged my itinerary, carving out five days on Chiloe. She made a plan to take me around the main island, where we would stay at several of her favorite agriturismos, and attend a curanto. This beloved Chilote social event is a shellfish, potato flatbread, and meat bake believed to have been inspired by Polynesian luau (via Easter Island). The food is traditionally cooked in a pit covered with seaweed or the leaves of nalca, an indigenous plant related to rhubarb. No curanto is complete without Chilote music and dancing, copious amounts of red wine, chicha (fermented fruit cider, usually apple), and pisco sours. If you’re traveling solo or as a couple, and can’t find a curanto to attend, look for a restaurant that offers “pulmay,” or “curanto en olla (in a pot).” It’s not the same experience, but it will allow you to try the foods for which Chiloe is famous.

Chiloe is connected to the mainland by ramps that have been built in the channel to form a motorway. The easiest way to get there is to fly from Santiago to Puerto Montt (LAN is the country’s main international and domestic carrier, but other domestic airlines include Aerosur, Aerolineas Star Peru, and Taca) then take a bus. There are terminals in the main towns of Ancud (North island), the capital of Castro (East coast), and Quellon (end of the road on the southeastern coast), but you can get off in any of the villages en route. Ancud has two bus terminals. Cruz del Sur, the long distance operator, is convieniently located near the Plaza de Armas. The municipal terminal is on the outskirts of town.

It’s about a 54-mile bus ride from Puerto Montt’s bus terminal to Ancud. Chiloe operates on a much slower pace than the rest of the world, but Ancud is a fairly busy, pleasant place to unwind for a couple of days. There’s an indoor marketplace where you can find produce, artisan foods, and handwoven Chilote wool sweaters. I spent night at the charming Hostal Mundo Nuevo, a Swiss-run place right on the bay. For dining, Sandra and Britt recommended Mascaron de Proa (65-621-979, and Casamar (65-624-481). Unfortunately, I didn’t make it to either due to time constraint and getting sidetracked by a nameless empanaderia off the Plaza de Armas.

The day after my arrival, Sandra met me and we rattled off in her pick-up to Tenaun, a one-street, 19th century fishing village on the eastern coast. Seaweed is a major part of Chiloe’s economy, used for culinary, medicinal, and agricultural purposes, and I watched a farmer planting pelillo (agar agar, a species used in processed foods ) on the tidal flats. Mainly, I just wandered the quiet streets, snacking on buttery plum kuchen (coffeecake) and enjoying the solitude. Tenaun is known for its UNESCO-designated church, Iglesia de Tenaún, but the village is lovely: lots of apple orchards, beehives, beached fishing boats, flower-bedecked cottages, and old Mapuche men on donkeys. I stayed overnight at Familia Vásquez Montana (owned by aforementioned seaweed farmer Guido Vasquez, and his wife/cook, Mirella; reservations required, (09-647-6750). Since my visit, however, it has expanded from four to 25 beds, and operates more like a hostal than family home. You can catch a bus from Ancud or Castro to Tenaun three times daily (one-and-a-half hours, approximately).

The next day, Sandra took me to lunch at Maria Luisa Maldonado’s agriturismo (09-643-7046), outside of village San Antonio. The adorably fiesty octogenerian is one of the founding forces behind Chiloe’s agriturismo movement, as well as a hell of a cook. She has four guest rooms (seven beds in all) on her farm, which also operates as an informal dining room for overnight guests and pre-booked visitors. We joined Luisa’s son and young niece for a gratifying meal of her farmstead cheese; cazuela Chilote, a rich, flavorful stew of grass-fed veal and vegetables from the farm, raspberry juice from fruit picked that morning, and panqueques con manjar- crepes with Luisa’s own luscious, caramelized milk spread. Heaven.

Another popular agriturismo is Los Senderos de Chepu, in the wetlands area of Chepu, outisde of Ancud. Proprietor Enriqueta Carcamo is the current president of Chiloe’s Turismo Rural association; she and her husband, Fernando offer cheesemaking and other farm activities, horseback riding, and meals sourced from their farm.

My most memorable meal on Chiloe, however, came the day Sandra took me to the home of her friends, Hugo and Wanda Brenni. Hugo, who is Chileno, is the founder of Berkeley’s 35-year-old La Pena Cultural Center (oddly enough, I used to live just around the corner). He started La Pena while working as a cook in the Bay Area, “to create an awareness of solidarity” during Chile’s period of dictatorship.

Hugo prepared our lunch from ingredients grown and foraged on the property or purchased from neighboring farms. While he cooked, Wanda, who is from the States, told me, “What’s amazing about Chiloe is you can just walk down to the beach and collect as many shellfish as you can carry, get king crab from the kids on the corner, harvest wild berries. The local people are so traditional, the soil is so rich…there is always food. That’s the miracle of this place.” We sat down to a lunch of roast duck with a piquant salsa de murta, freshly-dug fingerling potatoes, a beet salad, and Wanda’s sourdough bread, cultured from wild yeast. Miraculous, indeed.

Potatoes in Chile Sauce

Recipe by Sandra Echegaray, Austral Adventures

serves 8

2 lbs. waxy new potatoes, such as Yukon gold, cut into ½-inch cubes
olive oil
salt and freshly ground black pepper

Drizzle potatoes with olive oil and seasoning, and roast in a pre-heated 350-degree oven until cooked through. While potatoes are roasting, prepare chile sauce.

Chile Sauce

1 medium yellow onion, diced
4 garlic cloves, minced
¼ cup olive oil
1-1 ½ cup dry red wine
4 tablespoon tomato puree
4 ripe tomatoes, peeled and chopped
1 teaspoon fresh oregano leaves, finely chopped
2 fresh red chilies, minced
salt and freshly ground black pepper, to taste
finely chopped Italian parsley, for garnish

In a medium size pot, sauté onion and garlic two tablespoons of olive oil for until tender, approximately two minutes. Add chilies and cook until tender. Add tomato puree, salt, and pepper, and sauté two minutes, stirring constantly. Add fresh tomatoes, half of the wine, and oregano. Cover and simmer the mixture at low heat for ten minutes, stirring occasionally. Add the rest of the wine, and continue to cook at low heat for 10 more minutes.
Just before serving, add the warm roasted potatoes. Serve immediately, garnishing with parsley.

[Photo credit: church, Flickr user James Byrum]