Arrived and Pollo Conejo Arroz!

I have arrived safely in Guatemala and my home, El Tizate 9 days ago. It seems like I have already been here for a few months and this unfamiliar place feels like home.

I'm learning very quickly that the village of El Tizate is very relational. Not in the North American sense, but in the sense of relationships before careers and self driven ambitions. The days are very busy here but through serving this community from usually 7 a.m. to 9 p.m., I'm gaining the experience through the service.

First, the guys on the team are involved in building 3 houses for 3 families (all related). This means manual labour (that probably could be done in 5 minutes with a proper machine) in the mornings (using shovels and wheelbarrows). We are working alongside a Guatemalan construction team that Global Shore has hired to continue building houses whether or not the summer student team is here. This is where I am starting to get to know some Guatemalan men, and talk about what construction workers talk about - we'll leave that unsaid! (work of course *wink*). Not only is this a time to build relationships with the workers, but also when we have seen the family - who's life is in a state of transition and transitioning into a state of hope. Every drop of sweat is worth that!

Three evenings of the week - Monday, Thursday and Friday - I teach the advanced ESL class in Tizate with Kat (the caffeine-addict, by the way - I don't drink coffee everyday anymore). This is a place where we are not only teaching English, but building relationships with the local villagers. I love it!

Finally - my host family. Marianna and Factor are wonderful. They live with their daughter and son-in-law, and their adorable grandchildren - Jocelyn and Jose. They are quite comforting and treat me as their own. Although sometimes I am not exactly sure what they are telling me. By the way, my Spanish is improving rapidly and I'd like to say I could make my way around by myself. I still need to work on fluency and telling stories. Hence, there have been funny stories. I will leave you with this one.

One day, Marianna gave me a delicious meal, "Pollo Conejo Arroz" (Poyo Cone-eh-ho A-roze). After eating it, and looking up Conejo in my Spanish dictionary, I realized I ate rabbit. Which I promptly ran to the animal cage in our home to still find the two rabbits alive and jumping. This prompted me to ask, and I had misheard. Indeed, I had not ate the rabbit, and instead, I had just at chicken (pollo) and it was actually "Pollo Consido Arroz" (for those who were wondering...I know you were). We laughed and laughed. So the joke each night is, "is this rabbit?"

Well, I must be off. Stay tuned! In a few days, I will be sharing with you my exciting new purchase!

Hasta Luego, from your fully-immersed Spanish friend.
Andreas

36 Hours!

Well my friends, 36 hours... is all that is left to be ready to leave little quaint Houghton Centre at 3:30 a.m. on Tuesday. A few more trips to the beach and a few more sunsets. That last few days have been filled with last minute errands in Tillsonburg, figuring out Brock's course registration and a few more goodbyes. There is a busy buzz around here, but soon we will be settling into our new homes - down South - in Guatemala. I will miss it here. But the anticipation for what God is waiting to teach me is also killing me.

On Thursday, the team went on a group trip to the St. Jacob's Farmer's Market. What an experience! I felt back in my neck of the woods and the only thing on my mind was how I could plot to pick up a cup of William's Coffee today? It was a success - and I got "my fix" and also introduced my friends to a part of the world they have missed out on their whole life! (Here is Steph, Kat and Ashley). I also enjoyed some apple fritters, cheese curds and fresh strawberries.

In the afternoon, we drove to Elora Gorge and then proceeded to Jenna's place for a barbeque. On our trek back home, we hit quite the traffic jam - and to kill time we proceed to ask cars beside us, "Hey, do you have any toast for this traffic jam?" We proceeded to get many smiles, but the best response was "What the $%ck are you talking about?!" Quite a lively time on Highway 6.

I will close this blog with three things I will miss when I'm in Guatemala:

1. The beach. I'm not sure if I've told anyone this yet, but the best parts of the beach are the sinking mud pits! Cam, Dale and myself have enjoyed many times playing in these mud pits - some days I really think pigs have the life! (This is quite a clean picture actually...)

2. Asparagus. Gosh. I never thought I'd say that. But I really enjoyed my job and getting back into shape. Also, I will miss the Mexican Mennonites I worked with and the time in the barn.

3. My family. Two weekends ago we said our good-byes, and it was really special to show them asparagus land - the land I have grown in love with.

4. Coffee. I will now have to cut coffee out of my diet for the next two months. WAIT WAIT WAIT!! Andrew is giving up coffee?!?!?! That was until I met someone as much in love with coffee as myself. Let me introduce you to my caffeine-addict friend, Kat (potentially her alias). She has a solo French-Press travel mug coffee-maker from a trendy coffee shop (insert Starbucks). She conformed me to her religion, and now too, I am a proud owner of a solo French-Press and have been brewing Cafe Estima coffee for the past two days - delicious! It also means I only need to ask for hot water in the morning for my coffee in Tizate. Kat is pretty much my coffee saviour.

Stay tuned - for the stories and adventures from Guatemala.

Andrew

P.S. I will try to post the first Sunday that I am in Antigua!

"This" is really about "That"

You know the asparagus season is coming to a close when:

- I’ve been collecting my Vitamin D by basking in the late afternoon sun.
- I convert potential purchases into the hours of hard work it took to earn the money
- More Days off; I'm debating whether I will miss my job, after I have come to enjoy it.
- Work days outside of the pack house become our work (three cheers for hoeing! seriously, I love it!)

With the end of the asparagus season in loom, the reality of heading off to Guatemala becomes the forefront again. The next portion of the program is quite different, yet all much of the same picture – the business of Sandy Shore Farms helps makes the reality for the village of Tizate a different story – a story of love, hope and development. Two families have made their business, service and lives very holistic. Something I want my life to become. Although the two portions of this program are different, this portion is really about that portion.

This is really about that.
(Thanks Rob Bell, “Sex God” – a thought provoking read)

This past Wednesday, we had a “Guatemalan Night”. It was a night where we found out which family in Tizate I would be staying with. I am on my own, staying with an older couple – Marianna y Factor - and their grandchildren. I am nervous as I do not feel confident in my Spanish yet (looking forward to moments of awkward silence), but excited to be fully immersed in the language and really get to know “mi familia”. Apparently one of my neighbours practices witchcraft while the other is a devout Christian.

This coming week, there will be a lot of meetings in regards to our two month stay in Guatemala. It looks like a majority of my service will stem from the construction project – providing a home for three families (all inter-connected) and teaching an advanced ESL class. I’m sure there will be a few local games of “futbal” thrown in there as well.

Hasta luego mis amigos! (See you later my friends)

Andreas

Note: The picture is me and my friend Tina, overlooking Lake Erie (It is the part of Lakeshore Rd. that is no longer safe to drive on due to the erosion)

Hicks on Big 'Crick'

Two Sundays back, part of the group decided to enjoy our day off by going on a canoe trip down Big Creek (The hick pronounciation would be "crick". This lead into a discussion on what defines a hick - those that drink lots of beer, and say "crick"...but then that would have lead to a whole debate on stereotypes and the negative images it places on others...so we will just leave it at that).

Between the two canoes, rivalries started with a few splashes and John decided to fire a mud ball at our canoe. After this, we decided to band together to retaliate through Operation "Revenge Mud". We paddled quickly ahead and started gathering mud sludge ammunition in our canoe . When the perfect opportunity to throw mud came, our canoe turned side ways to face our enemies; after Kat and I fired one mud ball each, John, Steph, Cam and Dale all leaned to the right side and their canoe capsized! Success! Although, when Dan, Kat and I frantically paddled away from the potential retaliation, our canoe capsized in the moment of panic! This proceeded to the next rational step: A FULL OUT MUD WAR! It was great. Unfortunately, photos cannot capture such a memorable event.

Recently, someone came to speak to us about this Essential Oil concoction called Parafree. These all-natural pills help provide us the immunity to fight off potential parasites, while also cleansing potential parasites already living in our bodies (perhaps the ones we picked up in Big Crick). The statistic was that 85% of North Americans already have some form of a parasite. One family that visited Tizate and our team leader Kris have used Parafree and it not only has prevented them from acquiring a parasite, but has even helped in keeping them regular (seriously, the "no traveller's diarrhea" idea sold me). So, my body is now at war against parasites. Each week the dosage is increased until I reach the 4 pills each morning and 4 pills each evening routine. It will mean over the next 4 months I will pop about 600 pills!

Last but not least, the war for the Golden Raja. John and I have deemed the yellow hand jack to be the best to drag the massive asparagus skids around the pack house. John named it the "Golden Raja", and we strive to make sure that this hand jack does not leave our sight. It is the only one of its kind and when others take it from us, this means war. Well not really, but I try to rescue the Golden Raja from their care.

Finally, work has been going well. The normal day now seems to be 6:30 a.m. to 5 p.m., which allows me to relax and feel like I have time to read, be social and enjoy life outside of work.

Sincerely from your pacifist,
Andrew

Andrew's favourite way to eat asparagus this week - eat it with some parmesan cheese and pepper.

A Day In the Life of an Asparagus Farmer

What shall I say about my experience here in Port Burwell?

I love the remoteness of my current home. Although the mailing address is for Port Burwell, “The Ark” and Sandy Shore Farms’ are in the middle of Lakeshore Rd. very distant from both Port Burwell and Port Rowan. (In other words, I am situated in the middle of no where). There is great beauty in the remoteness that I appreciate:

The crisp stars in the night sky
The setting sun as the backdrop to preceding fields of asparagus, tobacco and wind turbines.
Walking across the asparagus field to the sand cliffs and the vast view of Lake Erie.
Walking left either to work, or down to a graveyard, elk farm, and of course, encountering some road kill along the way.
Walking right to either visit the Konrad or Wall family or Dan’s place for NHL playoff games - these are people who make this place feel like home.
Appreciating the simple things of life – community and God’s creation.

Living here “The Ark” with my 11 new friends and the community surrounding us has been nothing but enjoyable. I enjoy the fact that they will feel like family by the time we leave for Guatemala on July 3rd.

How has Andrew been keeping in shape on this fine program? I’m glad you asked. As most of you know, we work in asparagus land for Sandy Shore Farms – the family business run by the Konrad’s and Wall’s. On average, 65 hours a week over the 6 day work week. I am working in the Pack Barn where the asparagus is prepared for distribution, as a Line Supplier. This means that I lug 1200 pound skids of asparagus to the start of two lines to be processed for distribution. This means I walk into a very cold cooler where the asparagus is stored to maintain its freshness. I then lug the asparagus out, and lift each of the lugs onto the line. I’m getting quite the work out each day.

The work at the asparagus barn has been challenging at time, until it became the normal routine - wake up, work, eat, sleep…repeat. In the pack barn, I have been immersed in the Mexican Mennonite culture, as they form the majority of the employees (More thoughts on their culture at another time). I have been able to practice my Spanish and learn a few phrases in Low German (such as “no I do not have a wife”). The long hours – sometimes from 6:30 a.m. to as late as 8:15 p.m. – were hard to get accustomed to. After long days of work, the dinner table was filled with laughter as we all found everything hilarious as we were purely exhausted.

I will now try to keep you updated weekly with thoughts on my refining passions and new adventures.

Until then, Andrew

P.S. Here is a picture of the family, after an ice cream trip in Port Rowan.