November 13: Puerto Eden and the Pio Once Glacier

Navimag.jpeg

Breakfast is announced at 8 am over the intercom. This also serves as a wakeup call. This morning we sail through a narrow channel - navigation along this stretch is recommended only during daytime - and anchor at the only intermediate stop on the traverse: Puerto Eden.

Puerto_Eden.jpeg

An ancient village, populated around 6 thousand years ago, Puerto Eden provides a fascinating one-hour walk on planked pathways around the village periphery and through rolling hills and coastal environment. (Wear rain pants; the region is moist and rain frequent.)

Pio_Once_1.jpeg
Pio_Once.jpeg

In the late afternoon, Navimag, usually traveling at 13 knots, slows and gently turns. In light rain and a chilling wind blowing from straight ahead, a crowd gathers at the bow. In the first view, the glacier seems enormous. And yet, it is just a tip of a massive, packed snow lake on the move. Cameras click everywhere, some held high with outstretched arms. The glacier is blue, grey, jagged, and old. Nature shows its presence. "I move, cover, and clear away, even mountains." Beware.

collecting_ice.jpeg
dinghy.jpeg

The ship completes its slow turn and stops perpendicular to the Pope Pius XI Glacier wall. Three crewmembers, suited against the elements, are lowered into icy water in a motorized dinghy. My son asks a crew member, "Where are they going?" who responds, "To get the paper." On return from the glacier's edge, it becomes clear the goal was ice. Several chunks supplement the ship's supply.

John Oró

The Ice of Pio Once

DSC_0229.jpg

“Where are they going,” I asked the bartender, a portly man with a round head and arms that, propped up by his belly, stuck out at his sides. When the glacier Pio Once had appeared on the horizon, he had put on his jacket, and then left his post. Now he stood on the second level of the ship, beside a lifeboat containing three men that was being lowered into the channel. He was going to ignore my comment, until he noticed me staring at him from where I stood at the third level’s railing. “To buy the newspaper,” he said, and we both laughed. Around us dark mountains rose into the clouds, while chunks of ice that had fallen from Pio Once speckled the channel’s frigid water. “Adíos,” one of the men solemnly called as the lifeboat disappeared from my sight.

I walked to the front of the ship, where the tourists were crowded, taking pictures of Pio Once, a looming wall of luminous blue ice, broken into jagged segments, like the crooked teeth of a frost giant. It was one of the few glaciers in the world that was still growing, adding about five hundred meters per year. Beginning at the base of a volcano, it was slowly making its way into the channel, which, if its growth continued, it would one day choke in its icy grip. A stern wind blew off the smooth slope of Pio Once, hurling the light rain that was falling against the passengers’ faces and cameras.

Once the cold in my hands and feet became greater than my desire to behold the glacier, I went inside and took a seat in the lounge. The bartender was back, serving beers and pisco sours to the passengers who had also had their fill of natural beauty. After half an hour, one of the men I had seen on the lifeboat appeared. I recognized him by the orange coverall he wore, and the hunk of ice he cradled in his arms. As I watched, he took it behind the bar, and then dropped it in the ice bin, where the bartender immediately set to work chopping it into manageable pieces.

I was amused. When I saw the lifeboat being lowered, I had no idea what the men aboard were doing, but I had assumed that it was important. Perhaps they were going to take measurements or collect samples. The captain had told us that when he was not sailing, he taught a class at Santiago University. I had even momentarily thought they were going to buy a newspaper, though my stark surroundings – the thick forests, broken only by white cascades – quickly persuaded me that the chances of a newsstand being out here were zero. Until I saw that man walk into the bar carrying a translucent piece of ice the size of a small child, it could never have occurred to me that three sailors would brave the freezing waters of this channel for nothing more than so that they could later make drinks with the ice of Pio Once.

John Michael Oró

For more on the Patagonia trip search "Patagonia" in the search box. 

John Michael: Pesticides in Foods

When you’re on Paleo, you eat a lot of fruits and vegetables. They make you feel great. They’re delicious. And there’s a wide variety from which to choose. At the end of each meal, you feel good, satisfied with your food, and with the knowledge that you’re eating healthy. But for myself, there’s always been a nagging thought: What about pesticide? 

I’d heard that pesticides were present in fruits and vegetables; the message that these residues were bad would pop up now and then on the radio, the nighttime news, and even once or twice at school. Additionally, I’d never really believed that washing my produce would eliminate the pesticides on it; I mean, fruits and vegetables are living things, with semi-permeable skins - of course they’re going to contain the chemicals they’d been sprayed with throughout their growth. 

So I decided to look into things. Here’s what I learned: According to WebMD, with regards to pesticides, “A rule of thumb is to avoid exposures that are a thousand times less than levels known to be toxic,” and, depressingly, “A 2009 study led by EPA researcher Devon Payne-Sturges found that about 40% of U.S. children have levels of one type of pesticide well above this 1,000-fold margin of exposure.” The Environmental Working Group, a toxic chemical watchdog, adds that “U.S. and international government agencies alike have linked pesticides to nervous system toxicity, cancer, hormone system disruption and IQ deficits among children.” An MSNBC article warns of the connection of pesticide exposure to the development of ADHD in children. There is even speculation that those who work with pesticides are more prone to developing dementia.

Then there are the worries that pesticides, having entered the food chain, will begin to show up elsewhere: ScienceDaily reports that farmed fish are being fed vegetable matter, causing the accumulation pesticides within them; additionally, Reuters reports that the active ingredient in Roundup, Monsanto’s popular herbicide, is present in significant levels in America’s air and water.

The news is disheartening, but not hopeless. There are guidelines we can follow to reduce the presence of pesticides in our foods. Washing produce with water can remove pesticides on the surface of fruits and vegetables. Peeling, if possible, can further reduce pesticide content, as well as cooking. By varying the produce we eat, we can reduce exposure to pesticide types. (Different chemicals are used on different fruits and veggies.) The Environmental Working Group publishes a list of the cleanest and dirtiest produce, allowing you to diminish your exposure by selecting cleaner vegetables and fruits. And, finally, you can reduce your pesticide intake by eating organic.

John Michael

John Michael: Getting Back on Paleo

Torres_del_Paine_3.jpeg

Torres del Paine National Park, Chile

Recently I spent a few weeks staying at a friend’s house in Catriel, a small town in northern Patagonia. We had worked together a few years before, teaching English in her institute to the children of the oil workers who lived there. My stay in Catriel was wonderful: I saw old students, who had all grown up, and yet still remembered the classes we had had together; I ran into old friends, who all had new stories to tell me about their lives; and, far away from the hectic streets of Buenos Aires, I felt like I could relax for the first time in months. The only downside to my stay was I stopped eating Paleo.

In the house I was staying in, family meals were mandatory, and since I was generally teaching in the institute, I almost never cooked. Which meant that I ended up eating what everyone else was eating. While the food was delicious, and the company was enjoyable, I quickly began to notice the effects of going off Paleo. As the bread, spaghetti, and fried foods went down my throat, gradually my waistline began to swell. I found myself with less energy during the day, and had difficulty falling to sleep at night. I even discovered that my allergies had increased, though I’m not sure how much that was due to my diet.

Although I only spent three weeks at my friend’s house, it took me almost a month to get back on Paleo. The first obstacle were the bad habits I had acquired in Catriel: because the grains and dairy products I was eating didn’t seem to satisfy my hunger, I had taken to eating snacks, like cookies and drinkable yogurt, several times per day. They became soothing, an indulgence I allowed myself when I didn’t want to deal with life’s difficulties.

It wasn’t until I met up with my dad, who had travelled to Chile for vacation, that I realized how bad my eating habits had become. With his encouragement, and even just his company, I was able to gradually get back on the Paleo diet. This time, I paid attention to the subtle shifts that occurred in my perception of food. Before, the sight of cookies would make me salivate; a whiff of pastries as I passed a bakery would cause me to slow my pace. Now, under the influence of my father’s company, I began to notice the blandness of non-Paleo foods, how they were often just a mix of flour, sugar, milk and fat that quickly turned into a sweet mash in my mouth. And I became attuned to the delicate flavors of natural foods, which suddenly displayed their variety to me: each carrot, apple, plum, or date was unique in taste and texture; a veritable cornucopia of culinary experiences expanded in my imagination as I left behind the suddenly drab monotony of industrial foods.

In retrospect, I see it was my father’s presence that allowed me to get back on track with Paleo. What’s the moral of this story? While it’s important to make the right decisions for yourself with regards to diet and exercise, these decisions are often made easier by having the support of like-minded individuals. Thanks, Dad!

By John Michael

November 12 - Channels, Fjords & the Pacific

Chile_fjords.jpg

By Dr. John

This is the 13th entry of our recent trip to Chile. A list of all the previous trip posts is below.

Breakfast the next day was a greater challenge: yogurt, porridge, and coffee or juice. I regret eating the porridge - the first time I have eaten rice in over a year - and sense some sluggishness minutes later. (Be prepared, you can't bring everything you eat, but it's good to have some back-up.) Fortunately, two pears finish the breakfast just fine.

Chile_fjords_2.jpg

The Navimag boat takes us along a channel heading south from Puerto Montt as it makes its way to Puerto Natales. After traveling along multiple islands and fjords, at 4 pm we enter Bahia Anna Pink, a bay opening into the Pacific, and sail a 12-hour segment along the Pacific coast and through the Golfo de Penas (Gulf of Punishment).

During one of his charlas (briefings) the ship's guide shares his thoughts about the ocean pass: "If the weather is good, the boat will move. If the weather is bad, the boat will move." The implication is clear. We enter the Pacific in mild to moderate weather: overcast misty sky and a grey rolling swells covered with wind blown chop. There are fewer people in the dinning room that evening.

Previous trip entries in chronological order:

SUNDAY PALEO / November 27, 2011

Torres_del_Paine_2.jpeg

Torres del Paine, Patagonia, Chile. More on the trip this week. ANTHROPOLOGY

Study: Humans were catching tuna 42K years ago

“The latest evidence comes from an excavation on the southeast Asian island of East Timor where remains of tuna and other deep-water fish were uncovered inside a cave. Using dating techniques, a team led by archaeologist Sue O'Connor of Australian National University determined the age to be 42,000 years old — making it the earliest evidence for ocean fishing.” – CBS News

From the Cave to the Kennel

“This account is now falling apart in the face of new genetic analyses and recently discovered fossils. The emerging story sees humans and proto-dogs evolving together: We chose them, to be sure, but they chose us too.” – The Wall Street Journal

MODERN DISEASES

Chocolate May Cut Women's Stroke Risk

“The new research is yet another study that shows the health benefits of chocolate, says Suzanne Steinbaum, DO, a cardiologist and director of Women and Heart Disease at Lenox Hill Hospital in New York. She agrees that picking chocolate wisely is important. "What we have been recommending is at least 70% cocoa," she says.” – MedicineNet

The Hidden Toll of Traffic Jams

“As roadways choke on traffic, researchers suspect that the tailpipe exhaust from cars and trucks—especially tiny carbon particles already implicated in heart disease, cancer and respiratory ailments—may also injure brain cells and synapses key to learning and memory.” – The Wall Street Journal

NUTRITION

Adherents to Paleo diet find weight loss success by eating like our ancestors

"‘The evidence to support eating grains is underwhelming,’ says Michael Roussell PhD, a Livestrong.com adviser, citing a recent Harvard study that found that, contrary to what we've been trained to believe, simple sugars and refined grains are more detrimental to our health than animal fats.” – austin360.com

How to Eat More Vegetables

“It’s been my experience that people rarely have trouble eating more meat when going Primal. Sure, former vegetarians may struggle with the transition, but the average omnivore usually welcomes the opportunity to indulge more often. Vegetables, on the other hand, seem to present more of an issue.” – Mark’s Daily Apple

RECIPES

Herbed Halved Chicken

“We served the chicken with roasted winter squash and I made a quick coleslaw with shredded green cabbage, diced apples, sliced almonds, with olive oil and a touch of balsamic vinegar for the dressing.” – Everyday Paleo

PALEO DIET RECIPES IPAD APP – A COOKBOOK FOR A MODERN PALEOLITHIC DIET

“Recipes from the app are heavy on lean meats like fish and poultry, fruit, vegetables, seeds, nuts and natural herbs and spices.” - Pursuitist

URBAN FARMING

URBAN FARMS, SUPERSIZED. LARGEST EVER ROOFTOP GARDEN TO BE BIG AS FOOTBALL FIELD

"A trio of German entrepreneurs is hoping to convert an old industrial building in Berlin into the world's largest rooftop farm. Plans for the self-sustaining organic spread, which should be up and running by 2013, include a fertilizing fish farm on the building's top floor." – Worldcrunch

John Michael: Voyage by Sea

iphone-20111115130000-1.jpg

The boat we are on is a cargo ship retrofitted to carry passengers. Its exterior furnishings, the railings, staircases, and benches, are all built of cast iron and wood. “Be careful not to slip and bang your head,” the captain warns us as we board. He is a round man with a beard and a German accent. “We are taking you on a cruise,” he continues, his voice projecting over the heads of the passengers gathered around him, “but this is still a cargo ship.” “It makes you think that a boat is a very utilitarian thing,” my father comments, examining the shipping containers in the cargo bay as we ascend the stairs to our quarters, “or at least this one is.”

Only a few hours out of Puerto Montt, the last settlement before the slender strip of land that is Chile breaks into a scattering of islands stretching southward, the sky turns grey, and a pale mist obscures the horizon. Rain spatters the windows of our boat, accompanied by a wind that blows the hats from passengers’ heads and sends them sailing aftwards. Whenever the doors of the lounge open now, a billow of salty air enters, chilling those seated within.

Whether it’s the hypnotic one-two beat of walking, the sudden lurch of a plane at takeoff, or the swerve of a car as it turns, each form of transportation has its own sensations. In calm waters, I feel the chug of the diesel engine, which causes the entire boat, from the bathroom mirrors, to the chairs in the cafeteria, to vibrate slightly. In rough waters it rocks, sometimes from side to side, and other times from front to back, moving to the rhythm of the sea.

While the surrounding islands, forested and silent, show no signs of habitation, the boat itself is filled with the chatter of passengers. The young gather in the cafeteria and listen to music as they play cards. Several older passengers sit in pairs, conversing sedately, while others sit alone, with a book or a diary in their hands. The ship’s crew, who wear blue coveralls, work in silence, except for occasional moments of banter that suggest the camaraderie they must enjoy behind the doors that read, “Crew Only Beyond This Point.”

As passengers are brought together by proximity and purpose, a boat can quickly become a community. Among the sailors crewing Magellan’s ships, which sailed these waters almost five centuries ago, their common goal was to circumnavigate the globe, a feat never before achieved. We are here for a less impressive reason: to be awed by the archipelago of southern Chile, and to take pictures of its mountainous islands to accompany the stories that we will bring home with us.

Perhaps this is why sea vessels are so prevalent among metaphors that represent our position in life. From the common saying, “Don’t rock the boat,” with its implication that we are in this together, to this poignant passage from The Great Gatsby, “So we beat on, boats against the current, borne back ceaselessly into the past," the voyage by sea succinctly captures our journey through life.

Which makes me think of what tremendous endeavors these voyages were for ancient humans. They had no diesel engines, navigational computers, nor airtight hulls. With boats built by hand, they intrepidly faced the immensity of the sea, whose opaque waters might have contained anything, from the most unimaginable monsters, to the most unexpected treasure.

For many cultures, the boat became more than just a means of conveyance across water. Some northern European peoples set their dead adrift in ships that were lit on fire before disembarking. In the Philippines, many tribes believed the afterlife was a paradisal island reached by sailing across a boiling sea. If you had been wicked, your boat would tip, and you would be scalded eternally in the bubbling waters. What all of these represent, from the most common sayings, to the most sacred myths, is that the voyage by sea is a fundamentally human undertaking. We enter a boat, and then, upon loosing our moorings, we separate ourselves from the known world, becoming a cluster of people sailing across the water, with only the mysteries of the sea below us, and only the wonders of the sky above.

November 11: On Navimag

iphone-20111115111247-1.jpg

By Dr. John

Breakfast at the bus station in Puerto Montt is a hit: Churrasco al Plato con Huevos. After a brief stop at the "internet caffe", we take a cab to the Navimag Ferries boat terminal. We realize we could have walked there by taking a left out of the terminal and walking along a curving road about the length of a block.

Navimag, I suspect, was created from the words "navigation" and "Magellan". We arrive early and and take seats in the waiting area as 196 people from around the world slowly gather in the station. The commonly heard languages include Spanish, German, English, and Swedish. At noon, we board Navimag.

A cargo and passenger ferry, Navimag is a common route from Puerto Montt to southern Patagonia. In addition to cargo, mostly vehicles, our boat carries 196 passengers and 46 crew. While many, like ourselves, are heading to Torres del Paine, others are off to other destinations such as Tierra del Fuego, the land of fire named during Magellan's voyage through the strait that bears his name.

Following a snack provided just after boarding, we walk on deck, take pictures, or settle in the pub. Dinner, served in two shifts includes salmon, bread roll, rice, small peaches, and mandarin. I pass on the bread and rice and fortunately my request for two salmon servings is granted. You can also get extra fruit. (Bring some packaged paleo goodies, declare them, they get in without problem.)