Local Art

Matt’s former secretary, Elvira, is a lovely woman and a talented one too. Last year she was learning traditional weaving at a school in Cajamarca. The school’s main purpose is to provide training to young people in an effort to provide opportunities for these students who otherwise would likely continue to live in poverty. The girls in the skirts come from traditional farming families. The school’s additional purpose is to promote traditional weaving techniques. Elvira invited us to come on a day when the students were learning to dye wool using both natural ingredients and dyes. The instructor was delighted that we wanted to observe and mentioned that she thought our presence and interest would also reinforce to the students that these skills are valuable and interesting.

This batch was made using twigs from a type of pine tree. Notice the final product with all of the debris – I would not want the task of picking all the particles off the wool!

The green and hot pink colors came from synthetic dyes. The pink and purple batches used a type of crushed beetles.

Elvira’s current artistic endeavor is jewelry making. She takes classes at Koriwasi the Center of Technological Innovation in Jewelry that is funded by the Yanacocha mine in conjunction with the Peruvian Ministry of Commerce and Tourism. Its purpose is to teach jewelry making so individuals can set up small businesses and also to produce high quality jewelry for sale both in Peru and in international markets. Elvira invited me for a tour and as my prior manufacturing clients know, I love shop tours and this one far exceeded my expectations. Sarah joined me and we were treated wonderfully with many of the instructors taking time to explain (often in English!) the various stages of the process to us. We first saw the manual work room where the jeweler would create the object.

Next stop was the kiln, where the silver is melted and a copper amalgam added to strengthen the silver, which is otherwise too soft. Jewelry from Koriwasi is certified 950 silver, meaning it is 95% silver. Sterling silver is 92.5% silver.

Just as we were beginning to think this was a low tech process, we got to the design room. They have several computers and use three specialized softwares (Type 3, 3Design and Rhinoceros). But the coolest part was seeing the 3D printer that prints a mold in wax. A small item takes almost an entire day to lay down the layers of wax to create the mold. They also have 2 other computers that create a mold the opposite way – wax is cut away to create the item. We learned that there are literally millions of dollars invested in the equipment of the school. Very impressive.

We then went to the casting room. I have always had a hard time understanding the casting process despite countless museum visits, including several to the amazing Rodin Museum. So for me it was fantastic to have the process explained to us and to be able to see many of the steps in the process. As I understand it, the process is as follows (any errors are my own and not due to the patient instructors and Elvira who explained everything very carefully to us and answered my many questions).

1. Start with a metal master model of the piece.

2. Press into rubber molding material to create a mold of the model.

3. Very carefully remove the model, leaving the mold intact.

4. inject wax into the mold to create the pattern.

Wax Patterns

Wax Patterns


5. Attach the wax patterns to a trunk to create a tree.

6. The tree then gets placed into a cylinder and is covered in a plaster mixture,  leaving the base of the trunk uncovered. Once the mixture has hardened, the cylinder is heated. The wax melts and runs out of the mold, leaving a hollow mold in the plaster.

7. Molton metal (silver in our case) is poured into the trunk opening in the plaster, filling the void. Once cooled, the plaster is washed away. Violá – metal trees!

8. The jewelry is then cut away from the base and finished.

Finishing Room

Finishing Room

One of the most interesting things is that even for items that are “mass” produced, it is still a labor intensive, hand detailed process. Very impressive. Our only disappointment was that the store was rather empty because many pieces had been taken to an out of town show!

One Year Ex-Pat Anniversary

One year ago today Matt and I and 17 suitcases/boxes arrived in Peru for our new life of international living.


While our new life has had its challenges, what has surprised us is how easy it has been to make the adjustment. We have both improved our Spanish and can navigate the basics in Peru with relative ease (sometimes even on the phone!), we have grown accustomed to livestock in the road and stray dogs everywhere, our opinion of acceptable cleanliness has been necessarily modified, and we have learned to live without some of our favorite foods and luxuries. While we miss our family and friends, with the internet and wifi phone it has been so easy to keep in touch that almost seems as though we aren’t missing out on anything. A far cry from when I lived in Italy 25 years ago and my only method of communication with anyone stateside apart from my parents (whom I was allowed to call for about 10 minutes every 2-3 weeks) was writing letters.

It has been wonderful to immerse ourselves in local culture by hiking in the mountains near our house, traveling within Peru, enjoying the food (with the possible exception of cuy) and celebrating local customs and traditions. We have made good friends – both Peruvians and other expats. Spending almost a month in Buenos Aries and taking a wine trip to Chile and Argentina were both spectacular. In short, we have made the most of this past year.

So Cheers! to our 1st Anniversary of our new ex-pat life. We wish for many more great international years to come.

World Travelers

World Travelers

Peruvian Foods I Will Miss While I Am in the US

Now don’t get me wrong. There are MANY American foods I miss while I am in Peru. Cheddar cheese, decent hamburgers, frozen custard, good wine, chocolate chips… the list is not short. Then there is sour cream. I don’t even like sour cream, yet it is in many recipes, including most dips. Haven’t seen it in Cajamarca since last September. But there are many foods I enjoy here that will not be available, or as good, in the US. No, cuy is not on the list!

1. Fresh Tropical Fruits.The markets have fresh, local fruits. The mangoes here are out of this world. Yes, we can get mangoes in the US, but in Wisconsin they are shipped countless miles and the taste is evident. Same with the pineapples and pomegranates; they are delicious here. Then there are the weird fruits that we can get here: tuna (or prickly pears), mamay (looks like a coconut on the outside and a cantaloupe on the inside, but tastes nothing like either), pacay (it has big dark seeds but you eat the super sweet white gauzy part around the seeds), pepino (relative of the eggplant but has the color and consistency of a pear on the inside and tastes kind of like one too), cherimoya (custard apple, sweet with a soft consistency). We have been here almost a year so we have seen the fruits cycle in and out of season. I will also miss Maria, our amazing housekeeper, who washes and cuts all of the fruits for me. It reminds me of Italy where my great aunts would peel and feed everyone fruit for dessert.


2. Avocados. Maria brings me avocados from the tree in her yard. Delicious and because they are as fresh as you can get, even if they feel a little mushy, the inside is still perfectly fine.

Huge Avocado

Huge Avocado

3. Caldo Verde. It is an herb-based soup made with potatoes and eggs that is typically eaten for breakfast. You add fresh cheese and cancha (freshly roasted corn nuts, see below) at the table. I have Caldo Verde almost every week. It isn’t hard to make, but it takes three herbs, parsley, paico and herba buena, and I am not sure whether the latter two can be found in Wisconsin.

Caldo Verde

Caldo Verde


4. French fries. Yes, I know I can get french fries all over Wisconsin, but honestly, they are so much better here. Likely because they are freshly made and not frozen and mass produced, but even the freshly made ones at home are not as good as the ones here. Everything is served with french fries.


5. Pisco Sour. My cocktail of choice in Peru. 3 parts Pisco, 1 part lime juice, 1 part simple syrup, egg white and a dash of angostura bitters.  Tasty and packs a powerful punch!

Pisco sour

Pisco sour

6. Cancha. I come from a family of popcorn aficionados. My parents made it most nights and each of us kids has a special popcorn pot, seasoned to perfection. That said, I always preferred the burnt kernels or unpopped ones. Cancha is perfect for me – the seeds roast and expand a little, but it does not pop into a fluffy kernel. I love it and unfortunately always finish the bowl!

7. Sauces and condiments. On one of our early dates, Matt was mortified because I sent back a sandwich 3 times because the kitchen kept putting mayonnaise on it. I despise American condiments – mustard, ketchup, mayo, ranch dressing, Nitty Gritty special sauce… but I love Peruvian ones. Many are made with peppers, but not all of them are hot, and the chimichurri (herbs, garlic, vinegar and oil) is also amazing. Maria uses a rock mortar and pestle in our backyard to make a rocoto (hot pepper) sauce for us. She believes using the rock makes for a better final product. Who am I to argue?


8. Fresh cheese.  While I pine for cheddar, triple cream brie, any Carr Valley cheese and more, the mantecoso cheese is amazing. It has a strong flavor, a firm yet creamy texture and can be bought packaged in the store or straight from the producers.

World-wide, Peruvian food is currently all the rage and for good reason.


Gorgeous Gocta Falls

The third day of our weekend road trip (see https://kerryedwyer.com/2014/07/01/roadtripping/ and https://kerryedwyer.com/2014/07/02/kuelap-the-city-in-the-clouds/) was hands down my favorite – we didn’t set foot in the van. Instead we embarked on a fantastic hike from our lodge to the Gocta Falls. We were warned that the hike was challenging and took 2  1/2 hours each way. It was challenging, but with Kevin’s coaching we managed to do it in closer to 4 hours including about a 1/2 hour at the base of the falls. In order to support the local economy, we hired a guide although he unfortunately didn’t tell us much of interest. It was interesting, however, to first walk through farm fields, then woods and finally arrive at the falls. It was absolutely beautiful and I realized how much I miss water. Living in the mountains is great, but the river that runs through Baños is not impressive, so to hear the sound of rushing water and to catch glimpses of it through the trees was magical. We didn’t see wildlife with the exception of hordes of beautiful butterflies. I have never seen so many different types of butterflies in their natural environment. Unfortunately we couldn’t capture their beauty on film, but this tag-a-long hitched a 45 minute ride on my pants leg.



I had to walk funny to avoid smooshing him and he flitted away at the base of the falls.

I brought our swimsuits because I was determined to take a dip when I arrived at the base of the falls. I chickened out. The frigid water, strong winds and jagged rocks were my somewhat valid excuse. The roar of the falls and their power was incredible.

The hike back to the lodge has a very long uphill stretch and we huffed and puffed our way through it. Once at the lodge I relaxed in the icy cold pool to make up for my wimpiness at the Falls. It was cold – Matt didn’t make it all the way in – but I loved it. We had a wonderful afternoon of cocktails and lunch by the pool and games on the terrace.




The next day we left the lodge at 7 am to head back to Cajamarca. We stopped for gas at the local gas station – someone’s house! The proprietress hauled out gas in 5 gallon pails and filled up the tank with a funnel.

Our drive home was not uneventful. Shortly after filling up the tank, we were on the “decent” road running alongside the river. We pulled over to the edge of the steep embankment on the river side to let a large truck pass on the mountain side when WHACK! We were hit?! My mind tried to process how that could be true given our precarious position on the embankment, but when I looked out my window, sure enough, there was a car. Thankfully, the car was stuck, all four wheels spinning and off the ground, on a large rock. Had the rock not stopped the car, it would have plummeted into the river. Unbelievable how reckless and stupid the driver was and how lucky. Thankfully, the rest of our drive was without incident. We kept our stops to a minimum, and arrived after the road construction in Celendín was done for the day, so we shaved 2 hours off our time and arrived home in 10 hours.

I am thrilled that we made the trip, particularly that it is a once-in-a-lifetime trip to Kuelap for me because of the horrible road. Now if they build that tram that is being considered it could be another story, but a tram across the valley may be as terrifying as the road.

Kuelap – The City in the Clouds

The closed eyes, earbuds and raft-envisioning (https://kerryedwyer.com/2014/07/01/roadtripping) aren’t working. We are about 2 hours into the ride to Kuelap from Gocta Falls, a ride that we thought would last only two hours, and Kuelap is nowhere in sight. Well, actually it is, but we aren’t looking in the right place as we don’t know yet that we will wind up, down and around the same canyon for an hour and half before we get there.

I seriously consider whether I want to get out of the van and wait for them to come back for me. But then I realize that I will be left on the road that is causing my panic and will likely get run off a cliff by a passing truck. When we arrived at the Gocta Lodge the prior night, I thought the worst roads of the trip were behind us, until we returned to Cajamarca that is, and the first hour and a half of the drive to Kuelap retraced a less-terrifying part of the prior day’s trip. Then we hit the turn off for Kuelap and started down the narrow dirt road that is considered one of the most dangerous in Peru.

Lest you think I am exaggerating, here is video proof.

About 45 minutes into the dirt-road portion of our drive, we stop in the tiny hamlet of Choctamal for some liquid courage. I am not the only traveler fearing the roads, just the most vocal. The proprietresses could not be nicer and the 3 year old is a sweetie. The ladies laugh at me when I confide that I am petrified of the road and reassure me the road is fine. But we are all disappointed when they tell us we have 45 minutes to go.

I am more relaxed after a few shots from a $2 bottle of rum. And then we hit a rock road block. Just a pile of medium sized rocks in a line across the road right before a curve. Fearing thieves, a few of the guys get out of the van to remove the rocks while the rest of us keep watch. We round the curve and confront a large mound of rocks blocking the road. Now more concerned, the men get out and Miguel asks two passing kids what is going on. The kids say it is a prank by some other kids and help remove the rocks. We give them some coins for their efforts as we had passed them on the road and don’t think they did it. We pass a few more small towns and the reward is in sight: Kuelap.

Kuelap is amazing – it is exactly the place I would have loved to play in as a child. Within the terraced site are 420 circular, 1 square and 4 rectangular buildings. Houses, trees, paths, the view, the mystery…for me, a big part Kuelap’s charm is its unanswerable questions. Why was it built? While originally considered a fortress, due to its mountaintop location, walled perimeter (60 feet high in parts) and three, narrow entrances, it is now generally considered to be a residential complex, but no one knows why the walls exist. How did they make it? Getting those huge rocks to the top of a mountain was no easy feat. Who made it and when? It is believed to be constructed in several phases, beginning in the 6th century and ending several hundred years later, by the Chachapoyas, the Cloud People, but no one is really sure from where the Chachapoyas originated. Instead of pondering these questions too much, we just wander about and enjoy the experience.

If you want to learn more about where Kuelap is situated, read this description from the visitor center. Or just skip to the pictures.

Kuelap summary

Kuelap summary


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The ride back seems less terrifying, but as I want to be off the dirt road before dark, we don’t stop to visit our friends in Choctamal although they wave to us as we pass. We also encounter two more rock road blocks and as we arrive at the second one, two young guys on a motorcycle ride up behind us. They converse the entire time our party removes the rocks and we are not sure whether they intended to rob us and decide we outnumber them or the fact that we didn’t leave our van unattended and two of us are staring at them while the others move the rocks deters them. Regardless of whether they were the culprits, the experience increases our desire to get back to the Lodge to relax. We enjoy a nice dinner and then sit outside and star gaze. I see 5 shooting stars and, of course, use all my wishes for a safe journey back to Cajamarca!

Next: The Fantastic Hike to Gocta Falls


My eyes are screwed shut, my earbuds are playing happy tunes and I am trying to pretend that the jolting motion of the van is the cottage raft swaying gently on the waves. Welcome to a Peruvian Road trip.

Loading the Van

Loading the Van

We are trying to make the most of our time in Peru and decided to take advantage of the 4-day Corpus Christi holiday with a trip to Kuelap and Gocta Falls. Kuelap is an ancient stone complex, the largest in South America, that pre-dates Machu Picchu and is perched 3,000 meters above sea level on ridge overlooking the Utcubamba Valley. Peru is attempting to make Kuelap the next Machu Picchu of tourist destinations and as we live relatively close to it, we decided it was worth the trip. Near Kuelap is Gocta Falls, which by some accounts is the 3rd highest waterfall in the world (apparently there is some controversy over how to measure the heights of waterfalls). So together with fellow Americans Mistina, Teresa, Kevin and Kristen, our Spanish friend Miguel and our Peruvian driver Adderly, we set off early on Thursday morning for the anticipated 10 hour drive through the Andes Mountains.

Those of you who know me know that I DESPISE car rides. I barely tolerate the 5-hour drive to Northern Wisconsin from Milwaukee and have sent Matt off with his friend Pete on road trip adventures. Peruvian roads are notoriously dangerous and before we arrived here, every week Matt would read some story of a bus or van plummeting off a cliff. It quickly became evident why.

The first hour of the trip was pretty good, the views were gorgeous and I was beginning to be lulled into thinking my life wasn’t in danger. Then we hit road construction and were told we had to return to Cajamarca and take the long way, which would add 4 hours onto our trip. Miguel sprung into action, collected our ID cards and somehow managed to convince the road crew to let us through because we were American tourists. Shockingly, we didn’t even have to grease any palms to make that happen. But we did get stuck behind machinery and had a very slow drive to Celendín.

Three hours into our trip, we took a short, necessary break.

Potty Break

Potty Break

After Celendín the roads narrowed and lost all pretense of handling two-way traffic. Thankfully Adderly is young and has his whole life ahead of him so he was a very cautious driver. It also helped that he had excellent reflexes and apparently a strong thumb as he had to toot the horn on every curve to make sure we didn’t get run off the road.

In addition to the traffic there were also animal impediments.

The roads got worse and worse and every time I opened my eyes it appeared we were plummeting off a cliff. We finally took a late lunch break in Leymebamba. It apparently has a wonderful museum, but we still had 3 hours to go until we arrived at Gocta Lodge so we had to pass on the museum.

The roads between Leymebamba and Gocta Falls were actually not terrible and toward the end we were on a decent one along the river. And by decent I mean that it was paved, slightly wider and had signs warning us of falling rocks.

Twelve hours after leaving our house, we arrived at Gocta Lodge in the dark (sunset in Peru is around 6:30) and after settling in we broke open the wine and snacks for a well-deserved happy hour. The next morning, we awoke to these beautiful views.

Little did we know that our relaxation would be short lived as we had the most harrowing drive of all ahead of us!

Next up: Kuelap.