It’s been just over a year since Nowhere Soon left Victoria, BC. On that day in October, we had heavy packs, well-greased chains and big ideas about what was ahead of us. In some ways, I think we had a good idea of what would unfold. In other ways, we scarcely had a clue.
On our first day, we met a gang of other touring cyclists on the ferry between Vancouver Island and Washington state. Like us, they were genuine rookies. Like us, they had creative combinations of slick new gear and made-at-home improvisations. Like us, they were curious and keen. They were some of the first subjects we captured on tape for the podcast–the first of hundreds of people we interrupted in mid-conversation to ask: Um, hey, do you mind if we record this?
The whole podcast thing was a shoe-string experiment. It was a way to engage with people and places in an unusual way. It was a tool we used to maintain a kind of discipline: the discipline to recognize the stories in day-to-day experience.
We’ve been re-listening to the podcasts recently, indulging in the warmth of retrospection.
We thought we’d take the opportunity to re-post a few excerpts. Over the course of a handful of blog posts, we’ll put together a small collection of our favourite pieces. Taken out order and out of the context of their respective “episodes”, they create a kind of makeshift mosaic of the trip.
Call it our little exercise in digital nostalgia.
And your chance to share our experience in little bites.
Intro to Episode Three | Alex (2:46)
Unexpected Awesomess | Mer (6:38)
Powell’s Books | Alex (7:14)
The Parking Lot | Mer (4:14)
In this episode, we take you behind the scenes. Alex asks why radio is important and and Meredith grapples with the challenges of audio. Plus, we know you’ve been wondering: how does one become a Nowhere Soon style cycle tourist?
In this episode of the podcast we tell stories about people. People who we’ve met. People who have done something special for us. Yoshi is a super-cyclist from Japan who showed us what it looks like to take cycle-touring to the next level. Jess and friends are a gregarious group of Guadalajarans who helped us fix our bikes while teaching us a few things about the local culture.
this episode, Alex tells the story of Nowhere Soon’s maritime adventure and Meredith carries on the theme of food. Trivia Question: How many tortillas do you need to cross the Sea of Cortez?
In this episode of el podcasto we reflect on our experiences crossing the border from the US into Mexico. Live-action updates from the border crossing experience, notes on Mexican cuisine, some inspired throw-downs from the desert and a haphazard collection of audio from our last days in America. Feliz Nuevo Ano y’all.
Bacilos: Mi Primer Millon
Amadou & Mirriam with Manu Chao: Senegal Fast Food
James Taylor: Mexico
Carlos Vives: Agua, Fidelina
Volcano Choir: Seeplymouth
Dan Deacon: Of the Mountains
Angie’s Enchilada Recipe
12 Small Corn Tortillas (flour will do if corn cannot be found)
2 – 3 small cans of tomato sauce (I don’t know if salsa mexican can be found in Canada or the Northern USA, but you’re looking for a lightly spiced tomato sauce. If nothing can be found, adding a mild chile, water and some salt to plain tomoato paste may work).
1 Tbsp dried oregano
Fresh Cheese: in Mexico it is hard not to buy this kind of cheese, but I don’t recall seeing it in North America. A soft goat feta would work well in its place.
1 cup White or Basmati Rice
2-3 Tbsp Olive oil
1 cube chicken boullion
Start by putting both cans of salsa/tomato sauce in a saucepan with 1Tbsp of oil and a little bit of oregano. Bring to a gentle boil and let simmer while you cook the rest of the meal.
Heat 1tbsp olive oil in the bottom of a saucepan. Add a small handfull of diced onions and the rice. Fry the rice until it turns a little bit brown and then add half a cup or so of the warm tomato salsa. Mix this around and then add enough water so that the rice will cook fully (about a cup and a half to two cups). Also add the boullion cube.
Dice the rest of the onion very small and mix with a little bit more dried oregano. Crumble the cheese. Set aside.
Shred the lettuce and put in a side dish.
When the rice is nearly done, put a little bit of oil in a frying pan, dip a tortilla into the warm tomato sauce and fry on the hot frying pan until the tortilla bubbles. Cook on both sides. This part works best if you have an enchilada team, because one person can cook the tortillas and pass them off to the next person who sprinkles them with the onion mixture and cheese and rolls them up.
Serve covered in shredded lettuce with rice on the side.