Panama

I had no idea what to expect from my 3 night sailing adventure in San Blas. I hoped the weather would be fair and the snorkeling good. This was something new that I hadn't yet experienced in Panama.

Dinner was at the restaurant at Miraflores Locks. This is the first of three locks from Pacific to Atlantic. They are Miraflores, Pedro Miguel and Gatun Locks. Miraflores, being the closest to Panama City, has a lovely visitors center, well worth a visit. The center houses a museum, snack bar, gift shop and a dining room with a view like no other in the world. We reserved a table on the outdoor veranda and when we arrived, there was a northbound and a southbound ship in the locks. Water filled the next lock as the ships approached and we watched as they slowly rose or lowered. Our group was hanging over the edge, as excited as kids on their first trip to Disneyworld. Tonight we toasted the 8th Wonder of the World.
 

Tomas Garcia – pioneer organic farmer in El Valle. This is an inspirational moment, when you meet someone, who with one hectare (2.5 acres) grows enough fruits, vegetables, herbs, and fish to feed not only his own family but he provides same for many of the restaurants, inns, and families in the area. Tomas has been using organic practice for over 30 years and back then, people thought he was crazy. Now he is certified by MIDA, the agriculture dept. and travels Panama giving lectures and practical application to others. As well, people come to him to study his ways. He has small plots with lettuces, herbs, vegetables, a small bog, a talapia pond, and fruit trees and ornamentals all over the place.

Chef Diana Temple, owner & founder of Diana's Creative Catering of Malibu, visited Charlie Collins Cooking School December 2009. Her photographer husband Brian, took all these great photos. Here's her report:

What a tremendous opportunity to come across a cooking class in Boquete. I booked the class not even knowing about the chef, Charlie Collins. As a caterer in California, the most interesting part of my business is learning new recipes from other countries. Not only does it expand your knowledge, but it is most fun to pick a place and find the FOOD!

Somehow I started collecting aprons. I was traveling in Spain a few years back and saw flamenco style aprons and bought all that I could find and gave them as Christmas presents along with a cookbook "The 100 Best Tapas". Of course I had to keep one for myself and that started what turned into a collection.

My most recent addition is from the Chef Charlie Collins Cooking School. Charlie just took me and Barbara through the wonderful experience of cooking and selecting for a delicious meal. More to come on the cooking school ...