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Ice Cream Shirt

Ice Cream Shirt

When I wake up the Ice Cream Shirt moreover I love this following morning, I’m welcomed by a breakfast spread prepared by Pasha’s in-house team of chefs. I enjoy the last of my papaya-passionfruit smoothie before heading out with Douglas Morales, the owner and head guide of Manakin Tours. As we drive about 90 minutes east along a pebbled jungle road to the Cabo Blanco Nature Reserve, he tells me how his family was among a group of locals from the Nicoya Peninsula who were displaced when the reserve was first designated a protected area in 1963 after decades of deforestation due to farming. Understanding the need for the area’s conservation, Morales and his family now make it their mission to show others its rich biodiversity. Now on foot, I dodge the occasional puddle and slippery patch of mud while he tells me that the reserve was the first protected area in all of Costa Rica and it now serves as a vital corridor for species like ocelots, sloths, and capuchin monkeys. After our walk, Morales takes me to a local café in his hometown of Cabuya for fresh watermelon juice before we visit his mother, Nia Ledezma. While Morales leads tours, she spearheads their community’s conservation project, Cabuya Recicla, a campaign to remove waste from the town and its beaches that Pasha also supports through donations. On this day, she has about 20 trash bags of waste that have been collected and sorted, ready to be picked up by a local recycling center.


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Official Ice Cream Shirt

When we arrive back at the Ice Cream Shirt moreover I love this property, I’m welcomed with a sound-healing ceremony led by a local healer at the property’s wooden yoga deck. Before I know it, I’ve dozed off. I awake to the final chime of Tibetan cymbals signaling the end of the journey. On my last evening at the property, the Pasha team tells me there is a surprise waiting for me at the beach. When I walk down the path, I arrive at the sand to see a series of Moroccan-style carpets laid out, their corners framed by smoking tiki torches. Next to the seating area is a series of tables laden with drinks and appetizers: olives, cheese, crackers, and dips, as well as chilled white wine and hibiscus juice. After making a plate, I take a seat, positioning myself for an unobstructed view of the sea. Pasha’s in-house rescue dogs, Mama and Linga, make their way over to me. Nuzzling beneath my arm, they find a home on the cushion, too, the soothing sound of the ocean lulling us all into a delightful early evening daze.


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Top Ice Cream Shirt

When I wake up the Ice Cream Shirt moreover I love this following morning, I’m welcomed by a breakfast spread prepared by Pasha’s in-house team of chefs. I enjoy the last of my papaya-passionfruit smoothie before heading out with Douglas Morales, the owner and head guide of Manakin Tours. As we drive about 90 minutes east along a pebbled jungle road to the Cabo Blanco Nature Reserve, he tells me how his family was among a group of locals from the Nicoya Peninsula who were displaced when the reserve was first designated a protected area in 1963 after decades of deforestation due to farming. Understanding the need for the area’s conservation, Morales and his family now make it their mission to show others its rich biodiversity. Now on foot, I dodge the occasional puddle and slippery patch of mud while he tells me that the reserve was the first protected area in all of Costa Rica and it now serves as a vital corridor for species like ocelots, sloths, and capuchin monkeys. After our walk, Morales takes me to a local café in his hometown of Cabuya for fresh watermelon juice before we visit his mother, Nia Ledezma. While Morales leads tours, she spearheads their community’s conservation project, Cabuya Recicla, a campaign to remove waste from the town and its beaches that Pasha also supports through donations. On this day, she has about 20 trash bags of waste that have been collected and sorted, ready to be picked up by a local recycling center.

When we arrive back at the Ice Cream Shirt moreover I love this property, I’m welcomed with a sound-healing ceremony led by a local healer at the property’s wooden yoga deck. Before I know it, I’ve dozed off. I awake to the final chime of Tibetan cymbals signaling the end of the journey. On my last evening at the property, the Pasha team tells me there is a surprise waiting for me at the beach. When I walk down the path, I arrive at the sand to see a series of Moroccan-style carpets laid out, their corners framed by smoking tiki torches. Next to the seating area is a series of tables laden with drinks and appetizers: olives, cheese, crackers, and dips, as well as chilled white wine and hibiscus juice. After making a plate, I take a seat, positioning myself for an unobstructed view of the sea. Pasha’s in-house rescue dogs, Mama and Linga, make their way over to me. Nuzzling beneath my arm, they find a home on the cushion, too, the soothing sound of the ocean lulling us all into a delightful early evening daze.

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