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Archive for the ‘Interviews’ Category
Saturday, July 16th, 2011
The following is the transcript with an interview with Kathleen Squires, for her article “Eco Dining in Costa Rica” for the Wall Street Journal.
Hi Geoff—
Thanks so much for your quick response. The Anamaya is the perfect fit for my story. I especially love the “!”
Here are the questions I have for you:
1. You mentioned that you are one of the only organic restaurants in Costa Rica—why, in a country so known for its eco-tourism, are green restaurants so hard to find?
Costa Rica is a small country, and many of the most popular areas are very remote from where the organic farms are in Costa Rica. Typically, tourists come to Costa Rica to experience remote rainforest beaches, and although there are many “farms” in such areas, these farms aren’t growing many vegetables. Usually they have bananas, mangoes, and cattle. The rainforests are just too hard on an organic grower, with the zillions of bugs, funguses, and ravenous 5-foot iguanas. Plus the heavy rains and harsh tropical sun create additional challenges. So, most organic food is grown on the higher slopes of mountains and volcanoes in the central valley. So the logistics of getting a good variety of organic food to the tourist areas is a serious hurdle. Then there are the more obvious answers too… such as that Costa Rica is a small and relatively poor country compared to someplace like the U.S. so there’s just not a lot of any type of business or production going on, plus there’s a small domestic market. With all these things considered, it’s truly phenomenal what we ARE able to get here. Most of our vegetables and spices we’re able to get organic, along with many other things, and the list is continually growing. Costa Rica is really supporting organics, because it does fit so well with the country’s image and direction.
2. In your opinion in general, are more restaurants in Costa Rica now implementing green initiatives in the kitchen?
Yes definitely. We were just visited by a woman who was offering phenomenal cleaning products made in Costa Rica and entirely out of vegetables. Among the dozens of products they made, she had a magic liquid that she demonstrated that took off four years of calcium deposits on the glass and faucets in one of our bathrooms. I didn’t even know that was possible. And all the products are biodegradable. She said she was visiting hotels and restaurants in the area and ALL of them ordered her products (including us, who switched our entire cleaning supply budget to her company) I was thrilled that such great things were being produced locally. As for the food in the kitchens, yes there are several other places that use organics. Two in our small town of Montezuma and one in Santa Teresa. From a business perspective, using organic produce in such a small market isn’t a profitable strategy. The general public of vacationers isn’t searching out organic food. So all of us who use organic produce do it because we believe in organics and are willing to make a lot less profit to support businesses that are making sustainability practical. As a business owner, I’m ecstatic about supporting organics also because it just feels great to own a business that’s doing the right thing. I want to be able to look back at my life and remember that I was part of the solution and not part of the problem. Anamaya also has become super successful in general, and we are seen as a leader in everything we’re doing. I hope to make “going green” seem as cool as possible, and I hope our competition all copy us. This is what the earth needs… people competing to out-green each other!
3. What are some of the best resources that Costa Rica has to offer your dining program?
The food at Anamaya is incredible… just check out our reviews on Trip Advisor, but it’s not just our chefs and great recipes. The food in general in Costa Rica just tastes great… perhaps it’s the amazing volcanic soil, clean air and water, or the fact that it isn’t all picked green so it can be shipped 2000 miles before reaching a store somewhere in the U.S. We’re a much more local economy, and we don’t have a lot of industrial farming. The system here just produces much better quality ingredients in general, whether organic or not.
4. What are some of the green initiatives in the kitchen at Anamaya?
I’m especially excited that I finally found a source of organic Kale. I think there must be only one farm in the country growing it. So now we’re able to offer this healthiest of vegetables with meals. Kale is such a healthy food that I’d like to offer it every day. Our yoga retreats have the meals included, so by serving Kale daily, we’re going to get a lot of nutrition into our guests. We also have a special focus on “super foods”, which are foods that are especially full of nutrition. Many nutritional experts have compiled their own lists of superfoods since the term was coined, so I compiled all the lists I could find to see which fruits and veggies seemed to get the most accolades, and I compiled it in an article on our website here: http://www.anamayaresort.com/wordpress/superfoods-and-anamayas-vision-of-healthy-eating/
5. What is your “greenest” dish and why?
I came up with a single dish that contains four superfoods, which is a mix of 2/3 spinach and 1/3 parsley, cooked on a low heat with garlic, in olive oil. If ever I feel like I’m getting a cold, I just start eating this for a super immune system boost. Tastes great too.
6. You mentioned growing some of your own herbs—can you tell me which kind?
Yes we have oregano, rosemary, thyme, lemongrass, and basil. We have tumeric and a type of broad-leafed cilantro that looks like dandelion leaves. We have a few cherry tomatoes as well. Tomatoes, as well as peppers, are native to Costa Rica. Did you know that Thai chilis are actually from here and were brought to Asia by the Portuguese? Cherry tomatoes grow very well here, and are much more closely related to the original wild tomato variety, so they have a lot of immunity to local bugs and fungus. Larger tomatoes and hybrids are basically inbred species that have lost a lot of their natural resistance to pests and pestilence. So they don’t grow very well here without fungicides and insecticides.
7. When you set up your organic farm, what are you hoping to grow?
Certain things grow very well in this particular climate organically. We should be able to have sweet potatoes, cherry tomatoes, mustard greens, cucumber, squash, and all types of peppers. Things like broccoli probably aren’t going to grow unless we can find an heirloom variety somewhere that takes to the heat and humidity. So much has to do with finding the right seeds, and they’re not going to be available in Costa Rica. We may grow a lot of things you haven’t heard about too… tropical nuts and edible leaves from Africa. There’s a type of spinach called “Malabar spinach” that grows on vines. I want to try making an edible shade structure with spinach and passion fruit vines. We’ll probably grow some chocolate and villa too. Why not, both are native to Central America. The Aztecs used to mix them to make drinks for the emperor and his court. And of course, we’ll have a variety of tropical fruits… mangos, papayas, bananas, plantains, limes, oranges, and grapefruit, plus things you’ve never heard of.
Could you also send along a copy of a current menu?
We don’t actually have a menu. We serve a meal that everyone shares, and the chefs have a lot of freedom to experiment. We do a lot of baked fish. We have great raw soups, although my favorite of our soups is a cooked black bean soup that’s a traditional Costa Rican favorite. For desert we’re doing a lot of dairy free, sugar free ice cream. We often use a base of avacado which gives it the fatty texture and flavor of ice cream, and it’s sweetened with stevia and “tapa dulce” which is raw organic sugar, sort of like a cruder form of brown sugar. Or we use organic honey. It’s amazing stuff. Most of our guests request a cookbook, so we’re working on that and will put all our recipes on the internet for free when we’re ready.
Posted in Interviews, Nutrition and Food | Comments Off
Tuesday, January 11th, 2011
Srikanta Barefoot was hired by Cirque du Soleil in the Summer of 2007 to be the featured fire artist, fire coach and to play the character of the Shaman for what was to become ZAIA, Cirque du Soleil’s first resident show in Asia. Over the course of the next 3 years, Srikanta worked to create, maintain and star in the most elaborate fire dance production Cirque du Soleil has ever made. If readers are not already familiar with his style of fire dance, they can check out videos on his website: http://www.SrikantaFireDancer.com
Why & how did you get involved with the Cirque du Soleil?
I knew for a long time that I wanted to take my art to the next level and thought Cirque du Soleil would be a good way for me to focus on my art without the headache of managing my own career. In December 2006 I sent a short dvd of my act, and received an auto-generated email back from Cirque, saying “thanks, we will get back to you soon, later or never”.
Then, 7 months later, I received a phone call from Cirque du Soleil and was told that I was the artistic team’s first choice. Later, when talking with Martino Muller, the choreographer, he explained that out of all the dvd’s he had seen of Fire Acts, I was the only one he could imagine working with, because I was the only one who actually danced with the fire.
What were your duties during your time with Cirque du Soleil?
My mission was to create the biggest Cirque du Soleil fire act ever using 20+ acrobats and dancers without previous fire experience as background performers during my own 5 minute solo, using poi, staff, double staff & double swords.
I worked closely with the artistic team to develop the ideas and group choreography for the fire act. I worked with the props department to design the fire tools used in the act, trained technicians and artists in fire safety and advised on many other technical aspects of the production.
In addition to performing 6 nights per week as the Shaman and the featured fire artist, I oversaw the one-year apprenticeship of my back-up, Zhen Bo, who is a ballet dancer with a base in Chinese Martial Arts. It was interesting to teach fire to someone with his background and explore possibilities, which neither of us had previously imagined. Following his incorporation as a back-up, we were given the task of creating a duo fire act, which we performed for several months prior to my departure.
How did you feel on opening night?
It was intense. I still remember the moments before walking on stage with fire- the intensity of the bass and drums during the previous act vibrating through my body, the feeling of the space around me and the sold-out crowd. Then the tribal drum transition before my act began, technicians on either side of me lit my staff. I ran to the center of the stage, stopped, gestured towards the sky with my staff to cue the music, took a deep breath, and began to dance.
What was the best part of working with Cirque du Soleil?
On a personal level, the best thing Cirque brought to me is my wife Jen, who grew up dancing in Paris with another artist on ZAIA and was in Macau visiting during the show’s premier.
Artistically, the best part was learning how to work professionally within a professional environment. Performing 6 nights per week over the course of 2 years was a challenging journey, which required me to grow both as an individual and as an artist. I now feel empowered and more confident than ever in my ability to create, coach and perform.
Can you talk about the challenges you faced in working with Cirque du Soleil?
Among the challenges artists faced with ZAIA, including pay-cuts, unpaid increases in work-load, typhoons, injuries caused by impractical costuming and the threat of the show closing, the most significant challenge I found was balancing physical and mental health with the intense schedule of training and performing 8-12 shows per week.
How did you remain inspired with performing over 800 shows?
I was lucky to be a solo artist and my own coach, with the liberty to change my choreography at will, unlike virtually every other artist in the show, who had to do the same exact thing every night to remain cohesive with their group and/or pre-programmed automation. I found that cultivating other interests (like straps, the cyr wheel, capoeira and body percussion) as well as working on side projects (such as my “feel good inc” and cyr wheel videos) was an excellent way to keep active and inspired.
Why did you decide not to renew your contract with Cirque du Soleil?
My choice to give up my position with ZAIA was both artistic and environmental. Unlike Las Vegas, which draws tourists seeking entertainment, Macau draws tourists who are only interested in gambling. They often arrived late, drunk, were unresponsive and even slept during the show. It’s difficult to stay motivated to perform when you never feel any energy coming back from the crowd.
Even though I found ways to stay creative within my act, I began feeling the potential to grow beyond the musical and artistic confines of the act and show in general. Thus, I decided to leave ZAIA for the same reason why I joined Cirque du Soleil in the first place, to follow the natural development of my art. This is not to say that I would not work for Cirque again, but rather that I was ready for a new project.
What advice do you have for fire dancers interested in working for Cirque du Soleil?
The first thing you should know is that there are currently only 5 fire dancers employed by the Cirque du Soleil. I was hired based upon my ability to combine object manipulation technique with acrobatics and dance. Whatever you do, it should look like you can captivate a large audience while performing alone on an enormous stage. Stage presence and presentation is also of paramount concern, especially for fire acts, which Cirque always uses in dramatic and intense parts of their shows. The most valued artists at Cirque are those who excel in one discipline while maintaining several sub-disciplines.
So, what now?
I’ll be returning to the USA in February 2011 to offer workshops in several West Coast cities: Santa Cruz, LA, SF, Portland and Seattle.
In April, I am looking forward to offering a Fire Dance Retreat in Costa Rica, designed to propel students to the next level of their art and assist them in discovering and developing their own unique style. This fun and active week-long retreat will take place at the amazingly beautiful Anamaya Resort in Montezuma.
Following my experience with Cirque, I have so much energy to create a new solo fire act. I feel more inspired and stronger than ever before. I’ve already created the costume and music, so once I arrive in the US I can lock myself in a studio to fine-tune my choreography. Then it’s back to the stage!
Tags: circus retreat, fire dancing, fire dancing retreat
Posted in Circus Arts, Interviews | No Comments »
Tuesday, January 4th, 2011
When I was at Anamaya in September 2010 I had the great joy of taking my first Zumba class with Anamaya staff Leah Short, and then to participate in Cristiane’s exhuberant classes during the Zumba retreat. We all sat down on the rocks in Montezuma’s town beach and got to the heart of their passion for teaching Zumba.
H: So you’re both Zumba instructors. Why do you love Zumba?
L: I love Zumba because it’s an opportunity for people to not only exercise but release their inhibitions and shake and get all that stress out and feel good about themselves, feel sexy.
C: Yeah, I like for those reasons and especially because it brings people back to health. Really. Because its not an exercise routine, you don’t feel like you’re exercising, actually I say its exercise in disguise. When you realize an hour has passed and you’ve burned 1000 calories and people get in great shape and be feeling happier about themselves and making their life better, really. That’s the main thing, I think, for us, when we find that so many people start doing it and having that big smile on their face and they come to you and tell you how great they feel and “oh my god, I love this” so, it seems to get people like that.
H: What do you think are some of the main health benefits of Zumba?
C: Well, first of all your circulation, your blood circulation. It really improves the flow of your blood and your lymph; it really brings you a good homeostatic state of mind too. Because your body feels better so when you feel better in your body your mind starts to feeling better, so it’s a whole being benefits, the whole body mind connection that some people have a hard time to find and to understand. But through Zumba somehow everything connects because you start using your whole body. You do feel good. At the end of the class you have all this disposition and energy and actually some people even go from other kinds of exercise cause they feel so good and then they start eating better so it’s a whole, like, holistic, actually kind of thing.
H: Leah, you said something about people losing their inhibitions and feeling sexy. What is it about Zumba that’s different that makes people feel that way instead of any other kind of exercise?
L: I think its cause its not fixed into the ground, you don’t necessarily have to follow a teacher exactly. And you can’t, you know, you shake at different rates, you go up and down at different rates, it’s just much more open. It’s not like you’re doing these solid movements. I mean, you’re shaking and you’re moving and a lot of these moves you could easily just transfer to the bar! And have a lot of fun with it. A lot of people say, you know, I don’t dance unless I’m drunk, You know, And this is a time where people can just be free and feel comfortable and they’re all together and they don’t need anything to help them get to that point of happiness
C: I think literally people find their own flavor. You know, that’s the thing. We give… I say I instruct Zumba, because I show the move but the flavor is yours. It doesn’t, you cannot move like me or her or other person, you’ve got to find your thing. And that’s what I think Leah is saying that brings that sexiness that… you start feeling like, oh, I might not move like her but I have my own thing going on here and explore that. And for woman I think its so important to work that whole, you know, reproduction area.
H: Now you both teach in retreat environments. What’s that like? It’s an opportunity to have someone for the entire week. Maybe they’ve never done Zumba before. What’s your favorite retreat story?
C: Well, to tell the truth this is my very first one. And I am so thrilled because I can see me doing this forever. I love it. And the fact that here were so many people that are there for the first time and they came to experience Zumba. I think its because its safe, the feel safe there. They’re not necessarily in the big gym, and they feel like wow I can really immerse in this and understand what’s going on.
L: I’m in a retreat environment and I have… It’s interesting because it’s a constant transient culture. I don’t have regular people very often; I have new people all the time. It’s really fun! It’s really fun because you get a lot of new people who, right, they come in this environment because they feel safe. And I get a lot of yoga people who are used to the slow movements then all of a sudden they are shaking and they’re moving and its really exciting to see them kind of cross to the other side and do something extremely different.
H: The other side!
Q: Do you remember the first Zumba class that you ever took?
L: Yeah, I do actually. I took it with my Aunt and a bunch of old ladies. And it was great. I was living in Iowa and there was not a lot of Latin culture, there’s not a lot of salsa, merengue, anything like that. And I was feeling without, really. I’d been living in Spain and I came back to finish some studies. My family recommended that I try this class so that I could feel alive again really. And it was amazing. I was instantly hooked!
C: For me it was a Sunday at the gym – I usually don’t go Sundays to the gym but for some reason I had to be there – and I heard the music, it was Latin music, and my heart totally started to jump, like go there! Find what they’re doing! Whatever they’re doing you want to do because its Latin music. And that’s how it was and I fell in love with it instantaneously. It was just once a week class and three years after we have 71 classes in town, so… It does spread out and it’s wonderful. That was my 1st experience. Since then I go to every single class that I can put my feet in.
H: Can you tell me what is the definition of Zumba? How would you describe it?
C: Zumba is a Latin workout with international flavors.
L: Yeah, It’s a Latin inspired exercise class.
C: And you put a little bit of everything. You know. I love Masala Bhangra, I love Indian music, you know, its anything you want. A little bit of everything. Flamenco, tango…
H: So its all to music, and its dance movement inspired…
C: Yes. You’ve got basic steps of the rhythms and you build onto it. So each song has 3 to 4 basic steps. And that’s why it’s catchy, too! That’s why people love it. Because it’s easy to follow. Its nothing complicated, and you can do it. It’s for everyone. I have in my classes in the states people from 13 to 80. It’s beautiful. Guys, couples. It brings moms and daughters together. Three generations I have in my class. It’s beautiful and they are like shaking it. Grandma with the granddaughter. It’s really neat.
L: that’s really neat.
H: Is there anything else you can think of to say about Zumba that I haven’t asked about?
C: Go experience Zumba!
L: Everyone should try it!
Posted in Guest Experiences, Interviews, Retreats | No Comments »
Monday, August 30th, 2010
Anamaya started as our dream home, but as fate would have it, our home is now yours.
Before coming to Costa Rica, my wife Karen and I traveled extensively throughout Asia for our gift and jewelry design business, searching for beads, trinkets, and ideas to incorporate into our designs, and we had especially fallen in love with Bali, Indonesia. We always hoped to find a way to build a villa in an amazing spot, and incorporate a bit of Balinese style and design.
When I found Montezuma in 2004, I knew immediately that this was THE spot, and within days discovered the land upon which the villa now sits. It was love at first sight. With the most breathtaking view in Montezuma, and perhaps the Nicoya Peninsula, and the only private paths to Montezuma Falls, it seemed like a miracle that no one else had already bought it. We like to think that it was simply waiting for us, and that fate would not deny the vision that was to unfold here.
First we built the small house in the back, and moved into it while we observed the property in depth. We watched the light throughout the seasons and studied the wind. We knew that we would only have one chance to build our dream house on the point, and we wanted it to be perfect.
I designed the house without the help of an architect, but our builder, Rico Reolon, offered many good suggestions, and helped me to learn the 3D design software necessary to realize our vision. We had many ideas that I wanted to incorporate into the design, which you can see in the structure:
The shape of an old retrofitted barn, with a loft built into the back, to give it high ceilings, light, and a feeling of grandeur and openness.
The form of a church, to bring a sense of reverence.
The design of a Balinese temple, to create a sense of spirituality and exotic flavor.
In a way, our motives were cunning and selfish too. We knew that we had moved away from our friends and family to a remote area of the world, and we wanted everyone we loved to visit us, stay as long as possible, and return often. Could we build a villa that would make all who visited it fall in love with Costa Rica?
The construction took almost exactly one year, and during the construction process, we made a final trip to Bali, while Karen was 5 months pregnant, where we designed most of the furniture to fit in our future home, and bought the rest from a variety of shops. The furniture we designed is all made from recycled teak, re-milled from old houses in Indonesia. You will also see many hand-made stone and ceramic pieces, and various works of art, from Bali, that are incorporated into the house as well.
When the house was complete, we moved in, and our guests came in droves. Many declared it to be the most spectacular house they had ever seen. Karen and I have been professional fire dancers for many years, so we had a very unique and talented group of friends who visited and enjoyed our home.
We had many dozens of amazing parties where the house was filled with music, djs, fire dancers, circus performers, and artists and other creative people of all types and from all countries. As often as possible we would have dinner parties, where up to twenty of us would squeeze in around our large Balinese table and eat amazing and healthy food, usually prepared by us and our guests in our kitchen. These were really great and memorable times.
When the idea for our hotel/retreat was conceived, we knew it was a very special place with a very unique history, and we didn’t want it to be just another Costa Rican boutique hotel. We asked ourselves how we could re-create those incredible times? Could we use the innate feeling of magic and spirituality in the structure itself to produce healing and wellness? What could we do to make sure that all of our visitors had the most memorable and wonderful time of their lives, so they would tell everyone they know about us, and return?
As you read through our website, you will find many unique features about our place, which we have created with one goal in mind: to make your stay with us one of the best times of your life.
This is our vision for Anamaya. Welcome to our family.
Tags: costa rica, montezuma, yoga retreat centers
Posted in Interviews, Life at Anamaya | No Comments »
Tuesday, July 20th, 2010
Sasha Dae
October 2-29 Teacher Training
Anamaya, Montezuma, Costa Rica
Namaste fellow yogis,
I’m Canadian, born in Vancouver, from an organic and holistic home, first introduced to yoga at age four, by my grandmother, who began her practice at age twenty. My summers were spent on a forty acre horse farm with lots of other animals. My grandparents and aunt and uncle, my moma and I would practice yoga in the early morning and then do chores and have breakfast. I lost interest in yoga as a teen but came back intensely in my early twenties after a spiritual realization in a waterfall, Mala Noche, in Nosara, Costa Rica. My family has been vacationing to Costa Rica for over ten years and I now live in Nosara, on the Nicoya peninsula, along the Pacific Coast.
I opened and operated a studio, by design from the ground up for those new to yoga, the first studio in a suburb of Vancouver. After three years teaching fifteen to twenty classes per week, carrying the budget and micro managing everything, I fried my system and burnt out, so, I traded the biz for life and liberty in the jungle and on the beaches of Costa Rica.
I have several certifications with over 1500 hours of teaching to all ages and levels of ability, my focus is on safely guiding clientele through physical postures with emphasis on alignment and the breath, my knowledge base is founded on practiced techniques to heal mind/body/spirit, strengthen and lengthen, release stress, increase awareness, cultivate acceptance and promote an enriching personal practice from the earth up!
Methodologies:
Hatha, Arkaya, Kundalini, Yin, Power/Flow/Ashtanga, Partner, Restorative, Laughter, Nada, Nidra, Kids, Applied Psycho–Neurobiology, Mental Field Therapy, Toning, Music, Massage and Zen Zwing Inversion Therapy.
I would be honored and blessed to offer my skills and experience in order to certify you as a yoga instructor. You will achieve further benefit from an indepth and personalized 216 hour certification with focus on yogic healing techniques.
Sasha Dae
Tags: Anamaya, costa rica, Yoga, yoga retreat, Yoga Teacher Training
Posted in Interviews, Yoga Teacher Training | No Comments »
Thursday, July 15th, 2010
Written by Jackie Sloves for Anamaya
Name: Johanne Sancho
Favorite Food: Costa Rican food, especially Gallo Pinto.
Why do you love cooking? It is about creating what I like. As I said, I look for sparks, and try to spark flavor on the tongue. I love fusion, and mixing, and going against the rules. I was taught the rule don’t mix lime with milk, so I do it. I like to try a lot of different and new textures on the food. I love making local food created with international techniques, especially French and Italian. I also really love when my food looks rustic.
What is your motivation for becoming a chef? I like the name “chef” because what is involved behind that title is a full team of people. I really love to teach and help people improve and gain self-confidence in everything they do. Working in the kitchen is a really hard job, but I love at the end of the day when you have had a big event or difficult customers, just sitting down with the guys with a beer and giving feedback – what they did right and wrong. I love to help people develop themselves. Food is the way in which I am doing this, but my main motivation is to help people grow.
How long have you worked for Anamaya? 4 months.
What is your previous work experience? I opened my own restaurant when I was 20 years old, serving Mexican food in San Ramon (Central Valley of Costa Rica). After that I went to culinary school for 3 years at Instituto Nacional de Aprendizaje (National Learning Institute in Costa Rica). I then worked for the Marriot Hotel for 2 years in San Jose. After that I helped open the Four Seasons Resort in Peninsula Papagayo. Then I became head chef at Villa Blanca in San Ramon for 12 months. After that, I went back to Four Seasons for 4 years. And then I came to Anamaya.
How do you cater to special diets such as vegetarian and vegan? We are always happy to accommodate these requests. Even if it is challenging we always have a solution. We try to prepare vegetables in many different ways so that people feel like they are having new foods, even if it is the same base ingredients. We enhance the flavors with salsas and local spices. Every day there are different flavors, and we never have the same dish twice. We always try to do something different and pick the best recipes with the freshest produce on the market, the most organic, exotic, and especially local.
What is the secret to your gourmet cooking? Take everyone’s opinion into consideration. Always listen to the people who are working with you, because everyone has a different point of view. The secret is that there is a whole team behind a meal, not just one person.
What is your favorite dish to cook? Haha, it is gallo pinto. It is because I have never had gallo pinto the same way. The base of gallo pinto is always rice and beans, but sometimes I will add different ingredients. For example if it is a hot day I will add fruit with cilantro. Gallo pinto is what I have had the most experience with because it is my favorite dish. I have cooked it with coconut milk, or strawberry juice, so it can be sweet or spicy. There are many combinations. Sometimes you can combine it with egg or plantain or with raw vegetables, it is really something you need to take as a side dish in every meal – breakfast, lunch, and dinner.
What are your favorite spices to cook with? Thyme, Rosemary, and Achiote. Achiote is a native plant to Central America and is what the native people used to paint their faces.
What makes Anamaya the best? We always think about being creative, healthy, high quality, and at the same time helping the local producers. There are a lot of secrets behind a successful restaurant. But I think that one of the most important things is to make the staff happy. If the staff is happy, then they will make happy guests. Our staff is happy here.
Tags: Anamaya, costa rica, gluten free, gourmet food, Health, health resort, hotels, non-dairy, organic, organic food, restaurant, vegan, vegetarian, wheat free
Posted in Interviews, Nutrition and Food | No Comments »
Monday, July 12th, 2010
Written by Jackie Sloves for Anamaya
Meet One of Anamaya’s Gourmet Chefs
Name: Oscar Lopez Quesada
Age: 30
Birthday: November 4, 1979
From: Alajuela, Costa Rica.
Hobbies and Interests: Skateboarding, hiking, a little bit of surfing.
Favorite Food: A lot of fruits and vegetables all the time. All kinds of food, I can create a simple hummus but with a touch of tahini and garlic, it makes a whole new flavor. I also love Costa Rica Peruvian fusion. There’s too much! Salads. Quinoa of course! What else? Thai, Mexican, Peruvian. I don’t know, there’s a lot. Sea Food!
Where did you learn to cook?
I worked with one of my best friends who is an International chef from North Carolina. Since I have been cooking with him, we have opened 3 different restaurants in Santa Teresa (a nearby town). He taught me how to cook in the restaurants over there for 5 years.
What is your other previous work experience?
Besides working in the restaurants in Santa Teresa, I also owned my own Soda (small Costa Rican restaurant) in my home town, Alajuela.
What is your secret to cooking delicious gourmet food? Freshness.
What is your motivation behind cooking? I love to eat well, but also healthy at the same time.
What is your philosophy about organic food? Of course Organic food is better for people and the environment, but here in Costa Rica non-organic tastes great too because everything is so natural here. Everything tastes so fresh, it is very simple but delicious at the same time.
Are you able to cater to special diets, such as vegetarian, vegan, or gluten free? Oh yea, I specialize in vegetarian food. Now I am working on developing new raw food recipes too.
What is your favorite dish to cook? Fish, shrimp, and other sea food. No, no, erase that. Quinoa stir fry with mushrooms. No, no, no, erase this, I got it. I love to cook pan-seared red snapper with caramelized pineapple and asparagus! Yes, that is the best.
How long have you been working for Anamaya? About 5 months, since Anamaya opened.
What is your favorite part about cooking at Anamaya? I love playing with a little bit of everything. I like how people will say they want chicken for dinner, or fish, and then I can create something delicious especially for the guest.
What is your best memory of Anamaya? Which one, I have too many! One of my most beautiful memories of Anamaya was when a big family came from the states and rented the whole place. They just enjoyed staying here the whole time and didn’t think about what they needed for food, because I took care of it. I love being able to provide that experience to the guests.
What is a typical day in the kitchen of Anamaya? A lot of work because I am trying to make sure each meal is what it is – for example, if you want guacamole I make guacamole. It is simple but every dish of every meal is made with special attention and love.
What makes Anamaya the best? The location, and the view is unbelievable. You need to come and see with your own eyes, and smell all the delicious flavors coming from our kitchen. It is the smell of love.
Tags: Anamaya, costa rica, Detox, gourmet food, Health, health resort, organic food, restaurant, vegan, vegetarian
Posted in Interviews, Nutrition and Food | No Comments »
Friday, July 9th, 2010
Written by Jackie Sloves for Anamaya
The Anamaya Yogi: Stella Reeder
Name: Shannon “Stella” Reeder
Birthday: September 5, 1975
Height: 5’1”
Weight: 100 lbs
Favorite Yoga Pose: Side Angle
Least Favorite Pose: Twisted Triangle
Favorite Color: Green
Favorite Animal: My dog
Favorite Food: Creamy Peanut butter
Hobbies and interests: I enjoy hiking and running. Though the waves in Montezuma are a little big, I do enjoy surfing. I also love living in Costa Rica because every day is like a new Discovery Channel episode, and I value my alone time in nature. I also love to go dancing, write poetry, and crocheting.
How did you first begin practicing yoga?
15 years ago, my music professor recommended that I try out yoga for improved concentration to help myself memorize the music.
Where did you complete your yoga teacher training?
Most of my training was done in Oregon with various nationally and internationally known Anusara teachers. In June 2008 I completed my 200 hour teaching certification, although over the past 15 years I have logged closer to 500 hours of yoga education. I have been teaching for 10 years now.
What type of yoga is practiced at an Anamaya Yoga Retreat?
Hatha yoga inspired by the traditions of Anusara and Ashtanga
How did you connect with Anamaya?
I found Anamaya through Craigslist. What they were looking for in their post looked exactly like my resume. It was just uncanny.
Do you practice yoga outside of Anamaya?
Yes, I run my own private practice.
How has yoga impacted your life?
Yoga is something I need to do every day for myself so I am a better functioning citizen. Yoga has been a mirror to show me my strengths and weaknesses. It has been the catalyst for change and growth.
Is your yoga practice targeted at a particular type of person?
No, the yoga teachings are for all beings. Though I have had specialized training in yoga for women with eating disorders, and musicians with repetitive strain injury such as carpal tunnel. This is not limited to musicians, it is inherent to any repetitive task, which can apply to most people.
What inspires your yoga teachings?
Like a good tour guide, I am focused on ensuring my students have a safe journey, notice all the landmarks, and that there is an element of self-discovery and “aha!” moments through silence and peace. I try to inspire playfulness.
Where were you before Costa Rica?
I was born in West Virginia, but moved to Indiana for college. I received my undergraduate degree in Music from Butler University. I then moved to Oregon, where I received my Master’s degree in Piano from University of Oregon. I lived the last 11 years in Oregon before coming to Costa Rica on 8/8/08. In Oregon I founded and directed a community music and art school called the Harmony Roadhouse Studios.
Why did you decide to move to Costa Rica?
I was brought to Costa Rica for Massage Therapy school, and have been here ever since.
What three words would you use to best describe yourself?
Analytical – sometimes for forces of good, sometimes for forces of evil, but mostly just to myself. Energetic. The Eternal Student – I am constantly learning and surprised by what I am learning. I am eager and open to that so things seem to come to me.
What else should we know about you?
I am an only child, a free spirit travel adventurer, and a recovering type A.
Tags: Anamaya, costa rica, hotels, Yoga, yoga retreat, Yoga Teacher Training
Posted in Interviews, Yoga Retreats | No Comments »
Thursday, May 27th, 2010
Summary: Internet devaluation
Name: Peter Warren
Media Outlet: Future Intelligence
Query:
Does the internet devalue everything that it touches? According to some commentators the internet is driving a terrible decline
in standards and knowledge and is eroding skills and the knowledge base that they are built upon. As a result there is
the inevitable move towards an intellectual shoddiness that depends on the ability to access google rather than any real
knowledge. Comments please. I am interested in academics and business participation in this and any meaningful statistics.
Peter,
This is a very interesting question that I’ve thought about a lot, since I grew up as a hacker in the early eighties and have been involved with high tech progress ever since. Curretnly I’m the CEO of Anamaya Resort, a luxury boutique hotel in Montezuma, Costa Rica (www.anamayaresort.com)
My take on this is that there’s definitely a devaluation of the current practice of doing things, but that this is countered by new technologies that are improving everything. But for the public, there’s a general lag time that happens between the destruction of the old ways and the learning curve for the new technologies.
For example, I can speak about the tourism industry. It used to be that people would go to travel agents or read guidebooks about where to go, and these experts would disseminate the information to the public. The result was high quality information, but it resulted in a more generic product base. Now with the internet, anyone can effectively advertise their own product, creating their own marketing and dupe the public. For example, in our area, there are rental villas that advertise as “beachfront” when in fact they are one row back from the beach. There are hotels that cleverly frame all their photos to not show that they’re surrounded by shacks in a bad neighborhood. Good graphic design creates an illusion of quality information when in fact it’s poor information, with a pretty presentation.
So step in “Trip Advisor”, a category-killing new technology that allows users to rate the hotels and rental villas. Trip Advisor has become so important to the hotel/travel industry that many hotels now derive the majority of their bookings from this one source (and it’s free!) The quality of information from Trip Advisor is generally high because their ranking system averages the opinions of actual guests who visited the hotel. The result is that hotels are trying harder than ever to please their guests to make sure they don’t give them a bad Trip Advisor review.
In addition, the internet, because of its broad method of distributing information, now allows for niche categories in tourism, and probably every industry, that couldn’t have existed before, resulting in a more diverse product offering that appeals to more people.
This is resulting in an overall improvement in not just information (because hotels don’t want to get slammed on Trip Advisor for misrepresenting themselves), but also an improvement in the quality of the hotels and the entire tourism industry.
Geoff McCabe
CEO, Anamaya Resort
geoff@anamayaresort.com
Montezuma, Costa Rica
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Monday, October 12th, 2009
Why is being “green” important? Isn’t it just another over-hyped bandwagon everyone jumps on and eventually disappears?
“Green” is the future… not a passing fad. Countries around the world are continually improving their laws and green requirements, so it’s smart business to get ahead of the curve rather than retrofitting a business later. Plus, being energy efficient saves money, and attracts clients. And in the luxury market that we’re in, the clients are the most educated about what’s green and what’s not. Rich people are all shopping at Whole Foods these days. People who can afford not to be slowly poisoning their family with today’s toxic products, then they are spending the money on cleaner options, which are becoming available in every category… travel included.
How does Anamaya Resort offer health benefits? Why do you feel that is important? What’s your definition of “health” at Anamaya?
Our rooms are as non-toxic as possible to build in Costa Rica. Most people don’t even know that every paint, every varnish, every sealant, every piece of fabric, every plastic part, etc is constantly out-gassing “VOCs” (Volatile Organic Compounds) creating what’s known as a “toxic box” effect in most homes. Today’s focus on good insulation and stopping energy/heat loss has even made the problem worse by keeping toxicity inside the home. Hence the rising rates of cancer, allergies, asthma, etc. At Anamaya, most of the food is organic and produced locally, plus our rooms are non-toxic and anti-allergenic. They are designed for good airflow too. It’s a remote area so the air and water are exceptionally clean and clear as well. Plus we have a variety of detox and health services that we offer: infrared sauna, accupuncture, lymph drainage massage, etc.
How would you define the “Anamaya experience”?
Everything about Anamaya is designed to be exceptionally healthy, refreshing, and fun. The view takes away the breath of even the most jaded traveller who thinks he or she has seen everything. People feel lucky to just know about such a place and the whole place is a “photo op”. Our guests love sending photos of themselves their back to their friends and family to make them jealous. All our staff are exceptionally fun and amazing people who enjoy what they do and it rubs off on our guests. I know every hotel in the area and there’s nothing like what we offer at Anamaya… our guests feel like they are part of something special… joining a big happy family for a week or two. One of our guests said that he believes that everyone who visits Anamaya, when he or she looks back on his life in his old age, will list his visit to Anamaya as one of the top ten most precious experiences in his life, alongside the time he climbed to the top of the Pyramids of Egypt, and the visit to Machu Pichu. That’s what we’re hoping to achieve here.
Say, a visitor at Anamaya enjoys the mind, body and spirit experience…but when they go back home, they are back to the same old habits and atmosphere…or are they?
We hope to not just entertain, but to inspire. We hope our guests will fall in love with the lifestyle that they experience here at Anamaya, and vow to make changes in their life. Our website is full of information about what we believe in… about health, toxicity, organic food, etc, and we’re constantly adding new information. Anamaya is part of a spearhead of good health that is driving into our toxic culture, setting an example of how things should be done and what we can expect in the future, and we are providing information about what we’re doing, and why, to everyone, hoping our competitors will imitate us. What a great concept… businesses competing to see who can provide the healthiest experience for their clients? That’s my personal dream as a green entrepreneur. Please, compete with me in this and challenge me to do even better!
Who is your ideal traveler/visitor?
We hope to appeal especially to people in various creative industries, such as film and music, and to people interested in organic/healthy food and living. Because it’s one of the most beautiful hotels in Costa Rica, we also know it will naturally appeal to all wealthy travellers who are usually looking for an exceptional experience. But despite our high-end appeal and luxurious features, the Anamaya experience is not about pampering our guests like some 5-star resorts do. We appeal more to the younger action/adventure traveler or honeymooning couple who are looking for something phenomenal that’s still a little rough around the edges. I would compare the Anamaya experience to something more like an African safari (without the dangerous beasts) than going to a Four Seasons Hotel.
Can you give me some fun, interesting or unusual facts about Anamaya or the people behind it? Any smaller hooks you can think of? It can be completely random…
Probably the most interesting thing about Anamaya is that the four people running the hotel… Geoff, Karen, Joseph,and Daniella, are all professional fire dancers. Some of us have performed for Cirque du Soleil (for their VIP parties, not in the shows themselves.)
You have an extensive history with “green development” – what draws you to it?
I have a strong desier to be part of the solution instead of part of the problem. Also, I did a seminar with Tony Robbins and I rememeber how he talked about ways to motivate onesself. He said that if your job or business has values that are aligned with your heart and mind, then you will naturally wake up every day more motivated to work and excel. At that time I had a jewelry/fashion business and although I loved the creativity, I wanted a business that was more green oriented, and so I vowed to work towards that goal. Anamaya is about everything that I love most… organic healthy food, green building, fire dancing and entertainment. So I’m more excited about this business than any other I’ve participated in.
- Geoff McCabe CEO/Owner, Anamaya Resort
Tags: costa rica, health resorts, wellness centers, Yoga, yoga retreat
Posted in Eco Tourism, Interviews | No Comments »
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