Canicula
As we enter the second half of July we enter into a month-long period which the local people refer to as the 'canicula' and refers to what is traditionally a slightly drier and warmer period before the really wet months of the rainy season kick-in. So far the the rains have been consistent which is good news for the farmers on the island as well as for the hundreds of fruit trees we have planted over the past 3 years at TOTOCO.
The rains are also allowing us to begin steadily filling the rainwater capture tank which will provide water for the chlorine-free swimming pool which we hope to complete over the coming 2 months. The floor of the pool is done and the walls will be cemented at the end of next week. After that it will become possible to begin landscaping the area around the pool including the impressive water-fall feature which will introduce water into the pool. Multiple points of cascading water is a key part of avoiding algae build-up without the use of chemicals.
In the TOTOCO restaurant we have been benefiting from the intensive 283 hour training course that our two head chefs are receiving through the certification program sponsored by the Dutch embassy. Besides learning new recipes, Alejandra and Angela are learning the finer points of managing a professional kitchen. The course is taught by the recently opened Managua school of Tourism.
Also, we have been benefiting from the services of Ernst, from Austria who will be volunteering with us at the ecol-lodge for a full three months while he undertakes an internship as part of his Tourism degree.
The rains are also allowing us to begin steadily filling the rainwater capture tank which will provide water for the chlorine-free swimming pool which we hope to complete over the coming 2 months. The floor of the pool is done and the walls will be cemented at the end of next week. After that it will become possible to begin landscaping the area around the pool including the impressive water-fall feature which will introduce water into the pool. Multiple points of cascading water is a key part of avoiding algae build-up without the use of chemicals.
In the TOTOCO restaurant we have been benefiting from the intensive 283 hour training course that our two head chefs are receiving through the certification program sponsored by the Dutch embassy. Besides learning new recipes, Alejandra and Angela are learning the finer points of managing a professional kitchen. The course is taught by the recently opened Managua school of Tourism.
Also, we have been benefiting from the services of Ernst, from Austria who will be volunteering with us at the ecol-lodge for a full three months while he undertakes an internship as part of his Tourism degree.
posted by Totoco Management at 10:59 AM
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