Our new canoe
Homes
A little Swallow
has a home:
small holes in steep river banks.
The ant has a home:
little hills deep in the earth.
An owl flew by,
taking himself home to the woods.
A seal is in water for
it’s his home.
My home, earth, sky, water,
a humble home.
Like the ant, owl,
the swallow, and the seal.
(1996)
--Margaret Sam-Cromarty
Hello Everyone,
I (Anna) have taken on the position of Scribe for the spring portion of our trip. Some days ago I had the privilege of meeting many of the families of the people in our group, and, as I assume those families are readers of these updates, I ask you to forgive me if I backtrack over events you may have already heard about or been a part of. I hope to be writing to you once every week until we leave Northwoods – our own little home in the Northeast Kingdom - for our river expedition on the 24th of April.
March 27th was an important day, as it marked the end of our winter Big Jobs. We all hurried to finish our to-do lists before Big Job presentations began. Some of us drew pictures, others of us performed skits or songs, and a few of us gave lists of all the things we had used on the trail, like the amount of butter (80 lbs.) and tape (31 rolls). We also had an unexpected visit by two VT-NH Semester students from last year, Nelly and Daniella, who came and stayed with us for a few days.
The next day we spent in a communications workshop with Nathan Lyczak, Kroka’s Managing Director, which was a welcome chance for us to sit down with everyone in the group and voice appreciations and concerns. It was a valuable opportunity to gain insights into our relationships and how to improve and deepen them. Misha also left us at this time - we will see him next when we paddle Sumner Falls, the white-water section of the Connecticut River. For the next few days we worked on the remaining camp set-up jobs—there is now a cleverly constructed outdoor kitchen in our camp, courtesy of Scott and Erica—and on our new Big Jobs. Mistral and Yarrow are our new Navigators, as well as our new Fire and Camp Managers, respectively. Melody has passed off her old job as Medic to Scott and is now Kitchen and Logistics Manager and Wanigan master. Eliot is the Base Camp Food Manager and will coordinate with Kendra, the new Trail Food Manager, to organize a few stops to farms along the river. Iyla is the Canoe Manager and Paul is the Tools Manager. Ari will be teaching us about hydrology, hydration, and tea as the Water Manager (or as he calls himself, “Aquaman,” or “Tea Master”). Erica is our Photographer. The noble position of Hygiene and Bathroom Manager has been given to Martin, and the newly created job of Cultural Navigator (someone to tell us about the history of the places we paddle through and to dispense general knowledge about our surroundings), together with that of Sewing Manager, has been entrusted to Oliver. Lastly, I am the Scribe.

Around this time we had an unconventional nutrition class by Eva Cahill, Scott and Erica’s mother. We listened to her talk about Paracelsus, Plato, the different ways we take in nutrients, and the digestive system, and then we started an ongoing experiment with over ten different kinds of milk. There are now jars of pasteurized, ultra-pasteurized, homogenized, biodynamic, raw, soy, goat, and cow (and varying combinations of the above) milk sitting here on a shelf, just waiting. I will be sure to let you know which ones rot and which ones sour after they have been sitting for 20 days…. The rest of the parents arrived on April 2nd for parent weekend. We had fun before they arrived, decorating camp with a balsam fir bough table, an archway, and humorous signs lining the pathways, made by Yarrow. Up until that day we had been having gray, rainy weather, but it cleared up and we had a beautiful, sunny couple of days. Parent weekend was a whirlwind of activity. Students and their families and friends were treated to a slideshow and presentation by Alexandra Conover, a Maine Guide who has been taking trips and guiding in these areas for many years, and who is a paddle maker as well as a great canoeist. We were busy with ash pounding, potlucks and a contra dance with a French-Canadian twist. We would like to again thank the parents for bringing up so much good food for everyone’s enjoyment.


It feels like a storm is coming, so we have been trying to keep things tied down and in tents while it rains outside. People walk the paths with their pack baskets, proud of their creations, making excuses to carry things around camp so that they can use them. We go in small groups down to the workshop during the day to work on the canoe, and people are always stopping by to see what progress has been made, curious about how it will end up looking. We are settling into a rhythm at Northwoods, getting up at the same time and running and stretching in the mornings. It is wonderful to be able to bathe and wash our clothes in the streams and the pond. The trout lilies we use to spice our salads are sprouting through the blanket of dead leaves on the ground. In the evenings we gather as a group and talk and play music, with the occasional oddball song thrown in by Ari. Melody and Erica showed us their slideshow from last fall’s Ecuador Semester, and Martin, who we are all very glad to see re-enter our group, delighted us with his reflections on his old job as Photographer, which were in the form of limericks. Meanwhile, Yarrow and Mistral have been steadily working on navigation and Kendra has been planning lots of delicious meals for us for the springtime--parts of which we will gather as we paddle down the rivers. Every day brings us closer to our second expedition.
Well wishes,
Anna Soltys Morse
Skiing along through icy snow,
High above the wind does blow,
Sudden elation
But documentation--
I’ve got to take pictures, oh no!
- by Martin Summer, reflecting on his job as Photographer
Chai Tea (for sixteen people), as made by Mistral Louw:
1gallon milk
4 cinnamon sticks
½ cup cardamom pods
1 medium ginger root—finely sliced
1cup loose leaf Assam tea
3 tbsp. peppercorns
2 tbsp. ground cinnamon
1-2 cups sugar (measured by taste)
Boil it all until it becomes strong, dark and spicy; it should simmer for around 30 minutes.
Contradance at NorthWoods
No comments:
Post a Comment