Our final days in Costa Rica featured among other things:
Indígenas skills basket weaving with Gerardo who then told us very theatrical stories from his village of zapaton which we learned was named after a giant shoe shaped stone (zapato) they found in the river.
Huge thunderstorms thru the jungle and spotting toucans while touring permaculture sites with the apprentices.
Iguana chocolate to learn about local organic chocolate making and taste some hot chocolate. Truffles. Y brownies.
Food processing day where we harvest food around the ranch like coconuts bananas turmeric starfruit pitied baya *tree potato) and chaya (tree spinach). Then prep and process foods into Kim chi. Jam. Soda. And our dinner.