From the Green Mountains to the Andes, we have been feeling the good food vibes across the hemispheres.  Late April found us foraging for ramps and making enough ramp pesto for a year (so spicy!). We spent a few Saturdays toiling our way through a workshare CSA at Golden Well Farm & Apiaries, a friend's organic farm (and also one of our destinations for our summer Vermont trips), preparing beds for beets, carrots and radishes, spreading hay, transplanting seedlings and building sleeping accomodations for WOOFers. At night, we were preparing for our upcoming three-week Global Health program in Peru with George Mason University.

Haylli!

That's right, we are coming to you live from Cusco, the mystical Incan capital whose cobblestoned streets, ancient ruins and rich food heritage attract more visitors than any other place in South America. Matt and I are drawn immediately, like moths to a flame, to the food markets that leave no sense untouched. From the steaming skewers of anticucho to the burning sticks of the sacred palo santo incense, from the aisles of juice ladies who relentlessly flap their menus to entice you to their rainbow towers of fruits, to the scrappy street dogs hunting down prime discarded cow skulls to gnaw on, the market has a life force that must be experienced en vivo to fully understand its energy.

We will be here for the next month, as we lead our first group with GMU on a Peruvian healthcare program that takes us from urban hospitals to rural highland clinics and culminates with an epic five-day trek to the ancient Incan city of Machu Picchu. (Hey, we've got to burn off all those trips to the market somehow!)

Un abrazo desde Cusco,

Lindsey and Matt

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