Thursday, December 30, 2010

Christmas on the Water


Christmas Travels amid National Crisis

Andrew and I celebrated Christmas with a combination of tradition on one hand and unexpected plot twists on the other.


Christmas Eve with Doña Mari's family in Sucre

We spent Christmas Eve in Sucre at the home of Doña Mari Rendon, the mother of Andrew's and my friend Mariela Cahow, who lives in Denver with her husband JC, a former Peace Corps volunteer. Mariela's brother Roberto, her sister Virginia, and Virgnia's husband and daughter also joined us. Doña Mari cooked the delicious traditional Christmas Eve dish called Picana, a chicken stew made with raisins, wine, vegetables, and spices. Normally, picana is eaten at midnight, in conjunction with the adoration of the baby Jesus at the start of Christmas day. We ate earlier, however, because we didn't think we could stay awake until midnight. After a wonderful dinner and a series of Christmas toasts, we went back to our friend Dominga's house, where we have been staying since our move to Sucre.

Sunday, October 10, 2010

¿Dónde Estoy? Let me explain...


In order to give you a background on where exactly I am living and working, here is a quick geographical overview of Bolivia, along with some pretty pictures to help guide you.

Bolivia is South America's fifth-largest country and is one of only two landlocked nations in the continent (the other one is Paraguay).

The country is divided into 9 deparments (departamentos) or states. They are, with capitals listed in parentheses:
  1. Beni (Trinidad)
  2. Chuquisaca (Sucre)
  3. Cochabamba (Cochabamba)
  4. La Paz (La Paz)
  5. Oruro (Oruro)
  6. Pando (Cobija)
  7. Potosí (Potosí)
  8. Santa Cruz (Santa Cruz de la Sierra)
  9. Tarija (Tarija)

Bolivia has very diverse topography, with 3 distinct zones defined by elevation:

1. The Altiplano (3000-4000 meters): This area comprises the western departments of La Paz, Potosí, and Oruro and is bordered by the Andean mountain ranges of Cordillera Real (on the east) and Cordillera Central (in the south). Highlights of this region include Lake Titicaca, the highest navigable body of water in the world, and the salt flats of Uyuni, the remains of ancient lakes that have since dried up.

2. The Valles (valleys) and Yungas (jungles) (2500 meters): Moving eastward past the Andes mountains, this area comprises the fertile valley areas of Cochabamba, Chuquisaca, and western Tarija, as well as the tropical Amazon basin areas of Beni, Pando, and the northern half of Santa Cruz.

3. The Chaco (tropical lowlands) (below 400 meters): This area comprises eastern Tarija, southern Chuquisaca, and southern Santa Cruz. It is flat, dry, and the home of most of Bolivia's natural gas reserves. The Chaco extends southeastward into Paraguay.


Sunday, August 22, 2010

Sojourn to Sucre: 8/5 to 8/20/10

Sucre is Bolivia's constitutional capital and the capital city of Chuquisaca state, while La Paz is Bolivia's administrative capital. Andrew spent most of his Peace Corps time in Chuquisaca state, shuttling between Sucre and the small village of Potolo, about 60 km northwest of Sucre. As a result, he has numerous good friends and acquaintances in the area and has recently embarked upon an exciting real estate/house renovation project in Sucre. His good friend Martin from Potolo was also planning to get married on August 14th and had asked Andrew to be part of the wedding. For these reasons, we took a trip to Sucre from August 5th to 20th to visit with friends, start the house renovation, renew our visas (more on this later), and attend the wedding in Potolo.

Sucre is a sleepy, charming colonial city of about 220,000 people, best known for its whitewashed buildings and terracotta Spanish tile roofs, which make for breathtaking panoramas when viewed from afar. Bolivian independence was declared here on August 6 1825 by the country's liberator and founder, Simón Bolívar. UNESCO delcared Sucre a World Heritage Site in 1991, and as a result, the city administration has become very fastidious about maintaining the city's original appearance and layout. Building codes are very strict here, and all buildings in the central zone must maintain a white exterior with tile roofs and may not exceed a certain height.

Despite our busy schedule in Sucre, running back and forth between social engagements, the house construction site, figuring out our visa paperwork, and attending the wedding in Potolo, I enjoyed getting to know Sucre and welcomed the slower pace of life there compared with Cochabamba.

We stayed with Andrew's good friends Pedro and Hilda Benegas and their 5 children Ruth, Maritza, Gadiel, Darwin Andres, and Emanuel. Pedro is a Catholic catechist for one of the local parishes and worked in Potolo during Andrew's Peace Corps stint there from 2002-2004. They had the chance to work together on many projects and became very close; Andrew is the godfather of Gadiel, Pedro's oldest son. Pedro has also been helping out with Andrew's house renovation as well, so much of their time was occupied with that.



I enjoyed getting to know Pedro's family better and learned a lot from Hilda, Pedro's wife, who is incredibly hardworking and gracious. She runs the household and bakes bread every day to sell at the family store. She also taught me how to make "picante de pollo" (a favorite local dish) and put on a "pollera" (a skirt worn by indigenous Bolivian women).










For more details about our escapades at the Potolo wedding, please see "Campo Wedding" under the "Adventures" page!


Wednesday, August 18, 2010

Bienvenidos!


Welcome to my Bolivia blog!


This project is an attempt to chronicle my 7 months in Bolivia--what promises to be a whirlwind of new sights, smells, and experiences. I thought I would share some of the most interesting cultural and culinary tidbits I pick up along the way, all while paying special homage to the potato, South America's alimentary legacy to the world (hence the name of this blog). Since 85% of my diet here will consist of root vegetables and other carbohydrates, I figured I'd make the most out of this predicament by trying a new potato-based recipe every week, which I will share with you all if it turns out successfully. So sit back, relax, and prepare to look at starch in a whole new way.