Chile & Argentina: Andes To Patagonia Day 9

Day 09 - Tuesday, March 24, 2015 - A Day in the Life of the Pargua Community; Meet Family in Pargua; Ferry to Chiloé Island

Several times during the night we could smell the smoke from the fires in the surrounding area. This morning the sunrise was bright red and orange.

We were up at 7:00 am, luggage was out at 7:30, and we were on the bus at 8:30. Christian reviewed the itinerary for the day. James drove south and west on Highway #5, better known as the Pan-American Highway.

Pillar explained the strong collegial feeling of the Pargua community in the rural Lake District. She elaborated on the government and school institutions.

The people were mostly farmers and fishermen and depend on each other to keep their community alive. Our first stop at 10:00 was to the Sol de Pacifico community school. The Grand Circle Foundation supports this school through the World Classroom initiative.

The children lined up outside the bus to welcome us and walk with us into the school. We spent a considerable amount of time talking to the headmistress, Frescia to find out about the children and the curriculum of the "Country School".

The 13 children are divided into two classrooms, primary and the older ones in 5th and 6th grades. We learned that wages for this teacher with multiple degrees are about $1300 per month, which is considered a good salary in this area.

We had a great time with the children learning more about their families and telling them a bit about ourselves.

Our next stop was the community center where we met Raquel and Maria who told us about more Grand Circle contributions. The center was the home of get-togethers for families and the elderly. Grand Circle bought them a stove and helped to renovate the complex.

At noon we arrived for lunch with the Andrade Family. The traditional meal called a curanto was prepared for us. Usually cooked for weekend family gatherings, curanto is baked in an outdoor pit of hot rocks.

First came the shellfish, then the meat (chicken, pork, and sausages), potatoes, and bread. This was all covered with fern leaves and then large towels. The final covering of plastic was to contain the steam from the mussels that cooked all of the other ingredients.

While the meal was baking, some of us went out to the field to dig red potatoes that were planted by another OAT group last spring. Others cut up tomatoes, onions, lime juice, cilantro, green peppers, and sunflower oil for a salsa called pebre.

At 3:30 we said goodbye and thanked our generous hosts. James was there to pick us up for a short ride to the ferry dock. The ferry was big enough to carry our bus for the ride to Chiloé Island.

The ride to the island took about 20 minutes so we could get off, walk around, and take photos. Pillar told us about the extreme tides. Differences in high and low tides can be as much as 40 feet, only surpassed by the Bay of Fundi in Canada, between New Brunswick and Nova Scotia.

Our hotel was in Ancud at the northern tip of the island and founded in 1767. This was the last Spanish possession in South America. Our hotel was built on the foundation of Fort San Antonio to protect the island from the British.

As soon as we arrived into town, James took the luggage and our backpacks to the hotel and we went on an hour walking tour of the town. School was just out for the high schoolers and they all seemed to be gathering in the plaza for last minute socializing before going home.

Home to artisans and unique art, the buildings and storefronts in Ancud are brightly painted and glistened in the sun. Usually drab and rainy, there was a wood sculptor who was able to work outside today.

The harbor was very interesting with the crab trawlers and fishermen’s boats in for the evening. The gulls were tidying up the catch of the day and most of the boats were bobbing in the high tide.

We climbed the lookout hill to our hotel, found our room, and settled in for the next two days. The rooms are very unique with log timbers and of course the exterior walls were stones from the old fort.

Joining the group for dinner at 7:15, we watched the sunset and then ate at the hotel. It was 9:20 when we returned to post the journal of our day’s adventures.

Accommodations: Hosteria Ancud Hotel - - - Meal: B, L, & D

You look like you're definitely 'at home' on Chiloe Is. with the kiddos! My memory of Chiloe were the stilted homes of which I have 3 small metal paintings to remind me. Also, FYI...Turnagain Arm near our former home in Girdwood has tidal ranges up to 28'...not to be outdone by CI and the Bay of Fundy☺! Don'tcha just love Chile?!

What a FUN day. That Curanto looked like dog food mixed with rocks, but then as read, it is cooked underground like some "beans" in Maine, which we tried and liked. Sounded spicy and very tasty. Having 8 teeth pulled and getting denture tomorrow. I guess I am really getting old....excuse me OLDER"..not old. HA! Sleep well.

I wanted to tell you that I like your new website. Your son did a great job again! I read about this island before we went on our cruise, and it sounded very interesting. There was no way to do it on a cruise stop, so I look forward to your experience. I will also be interested to learn how you would compare this trip to the one you had in the area previously. If that is possible to do so. Steve and I went to Mayo Clinic in Rochester, MN, today and will go again on Friday for a couple tests. Steve may not qualify for the clinical trials they have, but we will at least get another opinion on the state of his cancer and possible next steps. I'll keep you posted. Thanks for sharing your trip! Carol

Day 11: Mediterranean Navigation

Light House of Malaga

Overnight Ferry

Olive Oil Grinding Stones

Terra Cotta Oil Containers

Home Hosted Group

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Day 11 - Wednesday, March 12, 2025 – Visit Olive Oil Coop; Home Hosted Lunch; Salinas, Spain

After breakfast, Antonio, our local guide, met us for our day’s adventure. Our driver was Miguel, who navigated our full-size bus through the narrow streets of downtown Malaga....

Continue Reading Day 11