Heifer International: Working To End World Hunger, One Llama At A Time

bolivian farmerGot an extra $20 burning a hole in your pocket and want to make a difference in the lives of others? Buy a flock of ducks. Eighty-five dollars will get you a camel share, while a mere $48 purchases a share in a “Knitter’s Gift Basket (a llama, alpaca, sheep and angora rabbit).”

Since 1944, Heifer International has provided livestock, and animal husbandry, agricultural and community development training to over 125 countries, including the U.S. The goal: to help end world hunger and poverty by improving breeding stock, providing valuable dietary supplements such as milk and eggs, and creating viable business enterprises for commodity products such as cheese, wool, honey, or crops cultivated by draft animals like horses and water buffalo.

The livestock species used to support disenfranchised communities are diverse, but traditional to their respective regions. They include goats, sheep, honeybees, beef and dairy cattle, water buffalo, yaks, horses, donkeys, llamas, alpacas, camels, rabbits, guinea pigs and poultry.

When I was a kid growing up on a small ranch in Southern California, we used to donate our male dairy goat kids (which, if sold here, would most likely be relegated to dinner) to Heifer. Although the program no longer ships live animals overseas (it’s easier and safer/more humane to ship frozen semen), the concept remains the same: using top bloodlines to improve the quality and enhance the genetic diversity of herds or flocks in impoverished regions.

Heifer teaches the concept of the “Seven M’s: Milk, Manure, Meat, Material, Money, Motivation and Muscle.” These are the benefits livestock animals provide to people in developing nations. With the training provided by Heifer employees and volunteers, the cycle of poverty can be broken, and families and villages can thrive. During the holidays or for birthdays, I like to make animal gift donations in the name of the recipient, an especially valuable lesson for children (who, let’s face it, really don’t need another electronic piece of crap to foster their ADD and lack of global awareness).

Never doubt the power of a furry friend to change the world. To make a donation, click here.

Check out this Heifer International gallery of animals and their proud owners from around the world:

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Cocktails, Chilean style

cocktails pisco sourA few weeks ago, I was sitting at the bar of the very lovely Alto Atacama Desert Lodge & Spa, outside of San Pedro de Atacama in Northern Chile. I’d just returned from an afternoon at 12,600 feet, exploring the Andean Altiplano Lakes of Miscanti and Miñiques, and I was feeling parched.

Small wonder I was thirsty; Atacama is the driest desert on earth. Visually and geographically, it’s like the Southwest on steroids. If the love child of Sedona, Arizona and Abiquiu, New Mexico inherited a chain of conical, snow-dusted volcanoes, the largest salt flat in Chile, and shimmering lagoons full of flamingos, Atacama is what you’d get. Kraig recently wrote a great series on exploring Atacama, which you can find here.

San Pedro itself is a surprisingly sweet little village of adobe walls and buildings, with a whitewashed church and dusty streets. It’s the world’s least offensive tourist-mecca. Alto Atacama is located about a mile-and-a-half outside of town, in the middle of a river valley sided by craggy, brick-red rock.
cocktails pisco sour
Native plant gardens dot the property, there are resident llamas, the small restaurant serves many locally grown foods. But these are mere details. My biggest concern that evening was soothing my dust-coated throat with a cocktail.

I most definitely approved of the pisco sour made by Sebastián, the bartender. Pisco sours are a tricky thing; too often they’re made with old lemon juice or concentrate or too much sugar, and the result is a cloying, flat-tasting mess. But Sebastián squeezed fresh lemon juice (limón de pica, or Peruvian lime, which may or may not be the same species as key lime, depending upon who you ask). The final addition of good pisco made for a smooth, tangy, refreshing libation.

Sebastián raised his eyebrows at my swiftly drained glass. “Was good?” he enquired.

“Delicioso,” I assured him. “Uno mas, por favor.” As we spoke I watched him expertly muddling a mess of quartered limóns with something brown and sticky looking.

He followed my gaze. “It’s a Mojito Atacameño. Invented here at the hotel. You like to try?”

[Photo credit: Frank Budweg]cocktails pisco sourNever one to turn down a cocktail, I nodded. “What’s in it?” I asked.

“It’s made with chañar, a fruit found only in Atacama (I later found out that chañar-the fruit of Geoffroea decorticans-is also indigenous to parts of Argentina).”

“It’s very important. We use the arrope (preserved fruit in syrup) to flavor ice cream and other desserts. But it’s also a medicine,” Sebastián explained. The Atacameño’s– the local indigenous people, who have lived in the area for thousands of years–use chañar as a traditional cure for bronchitis and sore throat.

To further underscore the allure of this little round fruit, I bring you the following passage from author Edward R. Emerson (Beverages, Past and Present, 1908):


Its flavour is beyond description, and the way the Indians eat this fruit best shows in what estimation it is held. Early in the morning all hands repair to the chanareschanar orchard (for, though wild, the trees grow in immense tracts) and proceed to eat of the fruit until locomotion, except in a crawling way, becomes almost impossible, and as soon as they have arrived at this state they crawl to the river, drink as much water as they can possibly hold, and then crawl back to the trees, where they stretch themselves out at full length and sleep until night, when they repeat the operation.

Sounds like the producers of “Intervention” could have had a field day.

Sebastián passed me a bottle of arrope de chañar to try. After a small taste, I realized that it reminded me, in appearance, consistency, and flavor, of tamarind paste. Tangy, a little sour, with an almost molasses-like sweetness. It was interesting, but not something I’d think of using in a cocktail. Nevertheless, I watched, dubiously, as Sebastián meticulously put together my Mojito Atacameño.
cocktails pisco sour
After muddling two quartered limóns, he added two tablespoons of powdered sugar (I assume because it’s traditionally used in a pisco sour, rather than simple syrup).

To this he added a dash of creme de menthe because fresh mint was out of season; the base was Absolut Mandarin Vodka (“You can use pisco, but I think vodka is better flavor.”).

When the finished drink was set before me, I contemplated it. It closely resembled the last fecal sample I’d had to submit after I accidentally drank unfiltered river water. The mojito had floaty bits of lime pulp and was cloudy from the thick arrope de chañar; It looked repulsive. I sniffed it, and took a cautious sip.

Fantastic. A beautiful balance of tart and sweet, with a clean, citrusy finish. Ass-kickingly strong. Sebastián was looking at me expectantly.

“Uno mas, por favor.”

My trip was sponsored by Wines of Chile, but the opinions expressed in this article are 100% my own.

How to Make Pisco Sour

Five trekking options for adventurers with bad backs

trekking with bad backIf you’ve got a bad back or neck–and many of us do–it can make certain aspects of travel challenging, especially if you’re otherwise healthy and active. Perhaps the most frustrating issue for adventure travelers such as myself is being limited to day hikes, unless there are overnight options that don’t involve humping a 50-pound-plus backpack into the wilderness.

I suffered a moderately severe back injury in 1994, which has been exacerbated over the years by my recreational/occupational pursuits and being a general spaz (a fall on ice led to months of physical therapy). While I travel with a 35-pound backpack, it’s always for relatively short distances. When it comes to trekking, I know my limit is about 10 pounds, in a daypack.

Yet I love few things more than backpacking and trekking. Over the years, I’ve found ways to circumvent my back issues, and in the process, have taken some truly mind-blowing trips (as well as excelled, physically). There are those who consider it cheating if you don’t carry your own gear, but I’m willing to bet they haven’t experienced the joys of a herniated disc, whiplash, or spinal stenosis. Ignore the naysayers, and look into these rewarding options. Happy trails!

Note: I don’t want to underplay the importance of being physically fit and well-conditioned for a trek. You need to be able to walk long distances, on often steep, difficult terrain at very high altitude (depending upon itinerary). Any reputable company will provide you with an outline on conditioning for your adventure. Please be honest (with yourself, and them) about your abilities.

Use a porter
Outfitters in many locales, such as the Inca Trail, the Himalayas, or Kilimanjaro rely on porters to haul gear; you’re responsible for your daypack (which may include weather-related gear). The altitude presents enough of a challenge for the average trekker, and porters are usually indigenous peoples who are genetically adapted to their harsh environment. There’s a reason Sherpas always accompany climbers on Everest and why the Quechua porters of the Andes are capable of sprinting uphill for miles, barefoot, with 100-pound loads on their backs.

%Gallery-125080%trekking with bad backThe first time I did a trip with porters, I was bothered by what I saw as a social injustice. But my Peruvian guide from Bio Bio Expeditions explained that there are strict guidelines in place (this may depend upon region, so please check with your outfitter or the local permitting office) about maximum weight loads. By employing the local people, porters receive a steady paycheck, supplemented by monetary tips from trekkers (please don’t overlook this; it’s part of their livelihood, and believe me, they earn it), and donated clothing items that go to their families.

Pack trips
While long days in the saddle can wreak havoc on tenderfoot thighs and butts, pack trips are the ideal way for the physically-compromised or older folks to explore remote wilderness regions, often at high altitude (day hikes are usually included during downtime; be sure to ask). Alternatively, if your back (or you) demand a bit more comfort at night, you can descend on muleback into the depths of the Grand Canyon, and stay in one of the Phantom Ranch’s rustic but comfy cabins; note that these trips book out at least a year in advance.

Bonus: Many outfitters now focus on food, so rest assured you won’t be eating freeze-dried beef Stroganoff. Other outfitters will teach you packing skills, such as how to tie a diamond-hitch and load a pack mule, or focus on fly-fishing, photography, or personalized trips, so look for the company that best suits your needs and interests. Tip: There’s no unified national packers association. Your best bet, says Dave Dohnel of California’s (very excellent) Frontier Pack Train, is to “ask for references–I always tell potential clients to call the regional office of the Forest Service. They’re the stewards of the land, so they’ll give you an unbiased opinion.” Also be sure to do some online research on the companies you’re considering.
trekking with bad back
Llama/goat packing
Having a furry friend haul your gear as you walk alongside is becoming more popular in the States. Llamas, of course, have been used as pack animals for hundreds of years in the Andes. They’re tough, have excellent footing, and are cute as the dickens, but they’re also tempermental. If you’d prefer to trek with an animal you can really bond with, goats are ideal, as they’re more dog-like and enjoy interacting with people.

There are only a handful of goat packers in the U.S. at this time, but it’s grown in popularity since it was pioneered in the 1980’s by former Forest Service employee John Mionczynski. A large goat can carry up to a quarter of its body weight with a pack frame, and their small hooves and grazing habits make them a lower impact option than horses or mules. The North American Packgoat Association (NAPgA) is for those who want to start packing with their own goats, but it’s still a great resource.

Destinations for both llama and goatpacking include the Rockies, Pacific Northwest, and Southwestern U.S.. There’s also the Pack Llama Festival in Silverton, Colorado, held September 22-25.

Day treks from a base camp
Many outfitters offer combination trips that enable experienced trekkers or climbers and beginners to travel together. Seattle-based Mountain Madness, historically a “hardcore” mountaineering outfitter, now offers a “Trek or Climb Program” that allows partners or families to enjoy the same trip–each participant has the option to climb or trek only, or a combo of the two–and reunite at a new base camp each night. For those with no experience wanting to get a “taste of climbing but not commit to it 100%,” this offers a great compromise. All trips include porters, so you only need to carry your daypack (they’ll even hire a porter to do that, if you’d like). Other companies, like Seattle’s Alpine Ascents, will hire porters to carry your gear on their international trips if you’re unable (they suggest you be able to handle a 50-pound pack).
trekking with bad back
For my first mountaineering attempt, I did a Mountain Madness trip to Ecuador’s Cotopaxi, the world’s highest active volcano (19,347 feet). Because we had to spend the night at a refugio located just above 15,000 feet in the acclimatization zone, it meant I only required a day pack for the ascent (which was unfortunately thwarted at 17,000 feet due to avalanche danger). But the point is, you can have the best of both worlds, bad back or not. And I still had a great time and felt I’d made a massive achievement.

Specialty trips
Mountain Madness also offers a Mt. Baker “Slow Boat” beginner summit climb in the Cascades (FYI, a lot of outfitters are based in Seattle, an outdoor industry Mecca). This is a four-day trek–usually, it’s done in three–created specifically for those who need a little more time for whatever reason (you still need to be able to carry 35 pounds). Ask outfitters what options they offer if you have limitations; many companies will create personalized itineraries for two or more clients.

Have back problems and a trek or outfitter you want to rave about? Let us know!

[Photo credits: pack train, Flickr user Mouldy17; all other photos, Laurel Miller]

Yoga: Postures to Help Relieve Back Pain

Bolivia campaigns to legalize coca



Four Loko, meet Coca Colla. CNN reports that Bolivia has launched a campaign to legalize coca, a native plant that has been used for medicinal purposes and as a mild stimulant by the indigenous peoples of the Andes for thousands of years. And yes, coca does contain trace amounts of cocaine. The leaves are used in purified forms of the narcotic, which is what led the United Nations to ban coca in the 1961 Single Convention on Narcotics Drugs. The Bolivian government would like the ban amended to make coca a controlled, but not illegal, substance.

Coca leaf is considered saced amongst Andean peoples, and historically has been used to combat everything from altitude sickness to rheumatism (it has anaesthetic properties). The leaves are also used as a digestive aid, and to suppress hunger, thirst, and fatigue. Coca is traditionally chewed or used or as a tea, but now, coca-infused energy drinks are taking the market by storm. Las year, Coca Colla was introduced; it was such a hit that a new beverage, Coca Brynco, debuted this week.

Bolivian president Evo Morales–a former union leader for coca growers–is on a mission to convince the rest of the world of coca’s legitimate non-addictive uses. Bolivian Foreign Minister David Choquehuanca has embarked this week on a tour of Europe, hoping to convince EU leaders to support the campaign. The U.S. is not onboard the coca train, and filed a formal objection to legalize it on Wednesday. January 31st is the deadline for all UN members to cast their votes.Bolivia is the third largest coca producer in the world, after Colombia and Peru. If legalized, it could provide a signficant economic, uh, stimulus to the country. In addition to energy drinks, Bolivia hopes to use coca in toothpaste, and even flour (I don’t understand that one, either).

I’ve chewed coca while trekking in the Peruvian Andes, and it definitely helps ease altitude-related symptoms. Quechua porters on the Inca Trail (who are employed to haul all of the gear) chew coca incessantly. I have no doubt that, in addition to genetic adaptability, coca aids their miraculous ability to carry loads nearly equal to their body weight, at high speed, even when barefoot. It’s said that coca is what enabled the Incas to build Macchu Picchu.

There are certainly pros and cons to lifting the coca ban, but hopefully world leaders can overlook the stigma long enough to evaluate the medicinal value of the plant.