We’re pretty excited since we were able to secure 2 days next Monday after our week-end workshop at Karanambu, an incredible eco-lodge along the Rupununi River founded by Diane McTurk. Diane is one of the world’s experts on giant sea otters and truly an inspiration. She saves orphaned sea otters and nurtures them at Karanambu before they can be re-released into the wild. The lodge’s mandate is to preserve the Rupununi ecosystem and the Amerindian way of life. We should be able to fully appreciate the minimally disturbed wildlife at this rustic locale.
You wouldn’t think making reservations would be a problem, but since there are no ATMs and VISA is not accepted out here, we actually did not bring enough cash to entirely cover this expense. We’ve already been a little paranoid walking around with a big wad of 1000 Guyanese Dollar bank notes (the exchange rate is 200 GYD to 1 US)! Diane was kind enough to let us send her money at a later point.
Today has otherwise been a pretty ordinary work day. There’s a conference hosted at Bina Hill for WWF (World Wildlife Fund) and as a result, Tracey, the chef, has been preparing more elaborate meals. We actually had egg for breakfast and this pastry called bake – it’s deep-fried flour/water/salt. We’ve become something like Pavlovian dogs because every time the kitchen door opens, it’s a sure signal that the meal is ready and our mouths are inevitably salivating as we make our way to the dining area.
You wouldn’t think making reservations would be a problem, but since there are no ATMs and VISA is not accepted out here, we actually did not bring enough cash to entirely cover this expense. We’ve already been a little paranoid walking around with a big wad of 1000 Guyanese Dollar bank notes (the exchange rate is 200 GYD to 1 US)! Diane was kind enough to let us send her money at a later point.
Today has otherwise been a pretty ordinary work day. There’s a conference hosted at Bina Hill for WWF (World Wildlife Fund) and as a result, Tracey, the chef, has been preparing more elaborate meals. We actually had egg for breakfast and this pastry called bake – it’s deep-fried flour/water/salt. We’ve become something like Pavlovian dogs because every time the kitchen door opens, it’s a sure signal that the meal is ready and our mouths are inevitably salivating as we make our way to the dining area.
