LOCALadk | Epic Journey
and several layers of dirt. The food was
delicious, and we were able to try many
different Peruvian dishes, including our
first chance to eat guinea pig. I think it's
safe to say our guinea pigs here in the
States need not be nervous.
We descend further into the
Santa Teresa River Valley and hike to
the sounds of the roaring river until
we reach the Lucma Lodge, which is
surrounded by bananas, papaya, coffee,
lemon, and avocado trees. This lodge
offers us another opportunity to meet
a local family and to help support their
growing business. We are invited to
experience fresh roasted coffee made
in the kitchen of the farmer who grew
Natural elements used to dye wool shades of green
the crops. I am not a coffee drinker,
but, back at home, my fiancé said it was
among the best he has ever had. All the women bought coffee as well.
Our last day of hiking has come far too quickly, but we are ready for an up and down day. We will ascend
2,150 feet, only to then descend 3,300 feet to the Aobamba River. This day offers us our first magical glimpse of
Machu Picchu. Seen from a distance of two miles, it sits like a jewel cloaked in mist, possibly as it did 100 years ago
when Hiram Bingham first explored it. Not many people get to experience the view from this vantage point, and we
are all humbled by the privilege. We are now more excited than ever to experience MP up close. We make the final
descent where we pick up a train to Aguas Caliente, the town at the base of MP. Aguas Caliente is a bustling town full
Natural elements used to dye wool
44 LOCALadk Magazine Spring 2013
