Costa Rica Howler Magazine - December 2020

HOWLER december 2020

C osta R i c a Lifes t yle, T r av el & Adv en t u r e

m a g a z i n e s ince 1996

h o w l e r m a g . c o m

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SUSTAINABLY PRODUCED

CARBON NEUTRAL AND FAIR TRADE CERTIFICATE

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WAITING FOR YOU...

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RESERVATIONS:

p ac i fi c s o u l s a iling @ g mail.c om WWW.PACIFICSOULSAILING.COM +(506) 8861-5676 / +(506) #s earchf indh owl

8819-3889

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HOWLER T r o o p

H

owler is excited about the onset of another year-end holiday season in Costa Rica, and with it the return of international tourists and snowbirds.

As highlighted in the cover story, Planning Your Escape, we are encouraged by the already visible signs of renewed activity in the travel and hospitality sectors. Anytime is a great time to visit and travel this wonderful country, with endless options for adventure, relaxation and everything in between.

With Costa Rica being one of the most popular surf destinations in the world, we thought it was a good time to publish a Surf Science article answering the question in its title, What Makes a Good Surf Spot? To illustrate, we are pleased to feature images that do justice to this fascinating topic. Shaka Media, founded and located in Tamarindo, is a three-member team of photography and film production specialists: Arelys Rivas, Marcel Freitez and Monica Duffy. The company is well equipped to provide professional photos, videos and images using high-resolution cameras and GoPro models that deliver fully HD results. For information, contact shakamediainfo@gmail.com

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NOV 2020 Vol. 27 No. 9 PUBLISHER / EDITOR-in-CHIEF John B. Quam C r e at i v e & a r t D i r e c t o r Adriana C. Zerpa marketing director

WRITERS Joanna Blanco. Integrative nutritional health coach who helps clients embrace wellness in five interconnected areas of life: relationships, livelihood, physical activity, spiritual awareness and diet.

Mariana Castilla. Former entertainment biz PR flack, now living the dream as a travel agent and journalist in Tamarindo.

.

Ellen Zoe Golden. Former entertainment biz PR flack, now living the dream as a travel agent and journalist in Tamarindo.

Ivan Granados. Managing Partner at GM Attorneys, specializing in real estate and corporate law. igranados@gmattorneyscr.com Laura Méndez. Founder of Pura Vida Vibrations. Offering sound journeys, breath work experiences, cacao ceremonies & other activities. hello@puravidavibrations.com Kelly Norris. Writer, photographer, and marketing specialist. Avid surfer, nature lover and certified yoga instructor combining her love for Costa Rica and personal passions with business.

Jenn Parker. An avid writer, traveler, and nature lover on a mission to surf the earth and share her stories. crjennparker@gmail.com Patricia Sterman. Argentinian fashion design graduate, living in Costa Rica for 20 years. Owner of Azul Profundo Boutique, jewelry manufacturer and co-founder of SalveMonos animal protection group.

Vern Veer Jr. Retired reptile specialist, Denver zoo. Co-owner of V3 Reptile breeders.

Ryan Waldron. BS Atmospheric Science, surfer. ryan@witchsrock.com

Terry Carlile Kelly Norris Mary Fernández

E d i t o r i a l S ta f f Debbie Bride - Editorial Coordinator Laurie Quam - Copy Editor Graphic Design Cover Design - Adriana C. Zerpa Cover Artist-Ulises Rivera S pa n i s h T r a n s l at i o n CPI Flamingo HOWLER (™) 2020

C o n ta c t

John Quam - Managing Partner headmonkey@howlermag.com Editor: editor@howlermag.com Advertising: ads@howlermag.com Design: design@howlermag.com CR Office: (506) 4701-5942

PHOTOGRAPHERS Christian Diaz. Costa Rican surf photographer @diazcarvs Jorge A. Russell. Professional photographer from Chile based in Jaco beach. Does outdoor photography and studio photography. 8836-6475.

Jorgerussellphotographer@gmail.com

Giannina Olivares. Strategic communication planner, energetic crystal healer, certified kidding around yoga teacher. 8906 4929. divinopropósito@gmail.com

Howler Magazine Costa Rica @howlercostarica @thehowlermag @howlermagazine The Howler Media Holding, Inc. (Panamá) Ced. Juridica: 155684572 The opinions, beliefs and viewpoints expressed by the various authors in this publication do not necessarily reflect the opinions, beliefs and viewpoints of Howler organization or its advertisers.

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests write to: info@howlermag.com.

The Howler Magazine does not assume responsibility for the content of its advertisements.

Images not credited are acquired from stock photography services.

Copyright © 2020 The Howler Gold Coast CR S.A.

Read all current and past articles online

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Copyright © 2020 Howler Media Holding, Inc. Panama The Howler Gold Coast CR S.A. HOWLER (TM)2017

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Take advantage of social distancing and work with ocean views!

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We take social distance serious

Your health is a priority for us!

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EDITORIAL

NOTHING CAN STOP YOU

N

o one needs to be reminded how challenging this year has been.

CHALLENGES ARE WHAT

MAKE LIFE

and healthy in the new year. Seize

INTERESTING

the moments and opportunities.

AND OVERCOMING THEM

My wish for all is to be happy

Make your own opportunities too. It's a time to let your creativity

IS WHAT MAKES

LIFE MEANINGFUL

flourish. Don't let anything hold

- Joshua J. Marine

you back … personally or in the wider world where everyone’s life intersects.

Nothing can stop you.

HOWLER HOWLER John B. Quam

Read all current and past articles online

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it takes two sides to build a bridge

Collaboration

is the NEW NORMALL Thinking about the truth is, it takes two sides to build a bridge.

We are so used to competing with each other that we lose sight of what collaboration and creativity bring by being open to new possibilities. It’s time to be the change we want to see.

This association brings new opportunities to our readership and advertisers. Access to more engaging information about what the beautiful destination Costa Rica offers tourists and a clear way to evaluate how to live an adventurous life is just the start.

It has been a year of great changes, taking Howler Magazine to the digital connection globally has increased the possible expansion to be heard everywhere. Howler Magazines Facebook and Instagram have

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over 35,000 engaging with us and an ever growing website following, and our E-magazine is reaching over 50,000 reads per month.

Costarica.org created by Jason Bateman, shares with us the same great spirit and vision, with more than 2 million followers. This site has condensed all the travel companies and airlines to make possible a great exploration experience in the country.

He is also the author of Costa Rica Yoga on Facebook with an audience of 1,311,090 followers, where he promotes a health conscious lifestyle, facilitating the search for spiritual retreats and knowledge.

We are excited to spread this dynamic association between the content of Howler magazine publications and Jason’s connections around the world.

Adding millions of followers and more opportunities for resources, vacations & marketing!

Jason bateman Travel Coordinator Toll Free: 1 (800) 996-1139 Costa Rica: + 506-4052-2140 jason@costarica.org / CostaRica.Org * Connect with me on LinkedIn

John B. Quam Editor and Chief Howler Magazine info: (506) 4701 5942 headmonkey@howlermag.com howerlmag.com

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COVER STORY

PLANNINNG

YOUR ESCAPE • BEST VACATION LOCATIONS •

WHERE TO GO FOR THE HOLIDAYS

•

BEST COUNTRY FOR A SECOND HOME OR RETIREMENT

CONTENTS

UP FRONT COOL PLACES

BOCAS DEL TORO BEHIND THE MANGROVES CREATURE FEATURE

JAGUAR

KING OF THE CATS

TRAVEL & ADVENTURE SURF PROFILE

CARLOS MUÑOZ NO SLOWING DOWN SURF SPOT

MERMAID AT ESTERILLOS OESTE MYSTERIOUS MYSTIQUE GUARDS SURF SCIENCE

SURF SPOT

THE DIFFERENT TYPES OF SURF BREAKS

SURFING

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FESTIVE FOODIE FEATURE

TASTY DELIGHTS RECIPES FOR THE HOLIDAY SEASON CULTURAL HERITAGE

LATIN-STYLE TAMALES

RECIPES FOR THE HOLIDAY SEASON

ACE

ART, CULTURE & ENTERTAINMENT

SPIRIT OF THE SEASON

GOODWILL GIFT GUIDE GOOD DEEDS FOR THE GIVING YOGA WISDOM

YOGA & MEDITATION FOR KIDS CHILDREN ENJOY AND BENEFIT FROM BOTH

PURA VIDA TRAILBLAZING TALE

ADVENTURE TOURISM

DIAMANTE FINDS THE PERFECT SPOT FOR ALL TO ENJOY INSURANCE NUGGETS

NEED TRAVEL INSURANCE?

TRY TRAWICK INTERNATIONAL’S SAFE TRAVELS VOYAGER PLAN LEGALEASE

INTERNATIONAL EXCHANGE OF FINANCIAL ACCOUNT INFORMATION ENTREPRENEUR CR

YOUR 2021 VISION BOARD

GET READY NOW TO HAVE THE BEST YEAR BY ENVISIONING IT

CR BIZ COSTA RICA #s earchf indh owl

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UP FRONT

PLANNING

YOUR ESCAPE

by Howler Staff

I COVER STORY

t’s time to get out, stretch your wings and fly to Costa Rica. It’s like emerging from a cocoon and venturing out into a new world. The adventure is waiting, no matter what your expectations for all the cool things to see and do.

In recent months, how many times have you done searches for information about dream vacations?

Now, be ready to live what you’ve learned from those searches. Make them your reality.

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Worldwide web searches are hitting all-time highs for keywords like: • Best vacation locations • Where to go for the holidays • Best country for a second home or retirement You’ll notice something like this: 509,000 results (0.61 seconds).

Sponsored ads automatically top the listing since they are paid for. Then you’ll find links to posts ranging in freshness from yesterday to last year. Everyone wants to roll out the red carpet and toast your choice of their country. howlermag.com

RE JUVE NATION The sunshine is warming the onceempty beaches, while surfers and sun seekers are enjoying them once again.

It is amazing how lush and green the mountains and forests that encompass our country appear after a prolonged rainy season. The rolling hills and rivers are vibrant with natural beauty from every vista. Vegetation and wildlife flourished during the past few months when the low-density human population had less impact.

The catamarans are sailing and fishing boats bringing back great catches. Diving excursions are filling up and participants are coming back with amazing pictures and stories of their undersea encounters.

The ziplines are starting to sing again as travelers soar above the jungle canopy. The exhilaration from letting go and flying through the air keeps bringing people back over and over again for faster, higher and longer zipline runs.

We watch as people are increasing their Facebook posts along the lines of, “We’re researching Costa Rica…” Talk about opening a can of worms! Everyone offers opinions, which are true testimonials. Then the angry people drop their bombs and the texting battle begins.

TOURISM IN COSTA RICA IS BACK. The locals are slowly returning to their pre-season jobs with huge smiles, happy to be back and productive. The economy is turning on once again. The air traffic controllers are repeating their message, “You’re clear to land…”

Check out the activity for yourself at https:// www.flightradar24.com/10.08,-85.49/8 #s earchf indh owl

Known as one of the world’s top destinations for surfing, Costa Rica is where the dedicated true wave seekers come. With so many different surf spots dotting our shores on both the east and west coasts, there are fun waves for surfers of all levels.

THE RIGHT WAY IS YOUR WAY Once on the ground, traveling around here is relatively easy. Your adventure style can range from budget to ultra-luxury: from hiking and biking to touring on buses, renting a car or even helicopters. You can even rent HM HOWLER MAGAZINE | 17

a yacht and see the untouched coastline and pristine beaches. There are also many flights available to various domestic destinations.

Within a two-hour drive of almost anywhere in the country you choose to stay, Costa Rica exposes visitors to a wide diversity of climates, terrain and adventures. From offshore fishing to volcano hikes and almost everything in between, you will find it here. Venture out of the area you are in now and explore the offerings. You will soon realize why people come back to Costa Rica over and over again. It’s a small country with a big menu of selections to accommodate every level of tourism.

Tourism in Costa Rica is back.

So whether you are eager for a holiday season trip, a winter break, spring break or a self-determined “escape break,” consider the diversity of Costa Rica travel options. From cool to hot temperatures, from ocean depths to breathtaking altitudes above sea level, and from vigorous to laid-back ends of the spectrum, you can find your targeted adventure here.

However daunting it might seem to embark on a trip or even plan one in the near future, don’t let it stop you. Don’t be deterred from living your life and seeing the world. Your best opportunity could be right now. Yes, things have changed but everything always changes. What makes the recent changes different is that they happened so rapidly.

Be assured, there are options that can make your vacation more enjoyable and much less stressful.

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Sponsored Content

YOUR COSTA RICA INSURANCE NEEDS ARE COVERED WITH

TRAWICK INTERNATIONAL TRY TRAWICK INTERNATIONAL’S SAFE TRAVELS VOYAGER PLAN

C

osta Rica has new government requirements for travelers from abroad. At Trawick International we recognized this need and took action to meet these requirements. We have updated our Safe Travels Voyager Trip Cancellation policy to cover the following travel requirements.

INSURANCE NUGGETS

For international insurance policies, tourists must request a certification from their insurance company, issued in English or Spanish, verifying at least the following three conditions:

• Effectiveness of the policy during the visit to Costa Rica

• Coverage for Medical expenses in the event of becoming ill with the pandemic COVID-19 virus while in Costa Rica, for at least $50,000

Trawick International insurance plans do not exclude losses due to epidemics or pandemics, including COVID-19.

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•

Includes minimum coverage of $2,000 for potential quarantine lodging expenses issued as a result of the pandemic

As of October 21, 2020, our Safe Travels Voyager plan now offers up to $2,000 of Travel Delay coverage to comply with the new regulations. It also provides up to 100% of the trip cost for trip cancellation and includes a $250,000 per person limit of primary medical coverage. Additionally, the plan offers Cancel for Any Reason (CFAR) coverage, which will provide reimbursement for the percentage of the prepaid, nonrefundable, forfeited payments you paid for your trip.

Trawick International insurance plans do not exclude losses due to epidemics or pandemics, including COVID-19. If a traveler, traveling companion or non-traveling family member becomes ill, our plans will reimburse customers for their non-refundable trip costs.

Trawick International has been a leading provider of travel insurance and other assistance services for more than 20 years.

The Company offers a full suite of innovative travel insurance, travel medical insurance, student insurance and emergency assistance services. Our success has been built on a foundation of trust that clients have placed in our ability to help them in the most challenging circumstances.

For more information, visit www.trawickinternational.com. howlermag.com

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Palm Beach Estates - Playa Grande 7 min scenic water taxi from Tamarindo

Special Event Live Dead with David Harris and Mario Saravia 6:30 Dec 17,18,19, On 20th Sunday Pool Party 1 PM & 6:30 PM 23 ,24,25

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Come by boat or car Call: 2653-0975 Text: 8939-0450 contact@thegratefulhotel.com howlermag.com

Joy, Peace & Cheers to a New Year We at Horizon Pacific wish you and your family the Happiest of Holidays! 2020 has been a challenge in so many ways, but even still, we find ourselves grateful for a new perspective as we ponder the year to come. 2021 is sure to be full of wonder and new adventures.

As you look forward to adventures with your favorite people, we hope the blue waters and warm sunshine of Costa Rica finds itself on your list. With lush tropical flowers, fresh delicious food and exciting adventures, we will provide the best places to stay. Please reach out to our team, so we can help your 2021 travel dreams come true. And don’t worry, we will continue all our safety measures and flexible options.

Vacation Rentals • Property Management • HOA Management 888-795-7373 (US & Canada) • (011) 506-2653-0390 • HorizonPacificVacations.com #s earchf indh owl

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TRAVEL & ADVENTURE

Story and photos by Jenn Parker

BOCAS DEL TORO B E H I N D T H E M A N G ROV E S

FEATURED ADVENTURE

Venture Beyond Expectations into Vibrant Ngäbe Culture

O

ur boat ran parallel to an ominous sky. The air swirled cool, and the ocean turned an electric turquoise that was only further intensified by the indecisive black-tipped clouds. To storm or not to storm: that was the question.

I zipped up my rain jacket and slipped my wellies back on, anticipating that Mother Nature always gets her way. The sea was slick like freshly Windexed glass, and if you didn’t know what you were looking for, you could easily miss the mangrove entrance to Salt Creek. Our captain has never missed; to him, there is nothing hidden about this place. To me,

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though, I had no idea what really lay beyond the maze of mangroves we were about to carefully cruise through.

This is the other side of Bocas del Toro — beyond booze and beautiful beaches.

You’ve seen the alluring postcard — a colorful crocheted hammock hung between two royal palms drooping over golden sea-kissed sand. Bare feet, tan lines and an umbrella-cocktail day buzz are part of the picture, and maybe a dolphin or two synchronized jumping beneath a setting sun. This is paradise. howlermag.com

VIDEO

Cue nighttime and the reggae turns up. Sandy bodies turn into sweaty bodies, and tourists and locals dance the night away in one of many inviting drinking holes. Those really keen on day partying can even island-hop booze crawl with the famous Filthy Friday, or let their inner pirate out on a pirate ship bar anchored in the bay. Bocas del Toro has a well-earned reputation of being a haven for all-day, allnight happy hour-type activities.

Most tourists miss “the mangrove entrances” but it’s not their fault. If you don’t know what you’re looking for, it’s easy to miss! #s earchf indh owl

LOOK WIDER, GO DEEPER Here’s what you are missing, though.

Bocas del Toro, Costa Rica’s Caribbean neighbor to the south in Panama, is one of the homelands of the Ngäbe, the second largest indigenous group in Central America after the Maya. This resilient community has been uprooted from the islands more than once, first when Columbus was around and later when the United Fruit Company showed up with high hopes of a highly successful banana industry.

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FEATURED ADVENTURE

A Salt Creek child on the walkway

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An added benefit is knowing your tourist dollars are contributing to the well being of the indigenous communities you visit.

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Local sloth just chillin’ Now with Bocas del Toro’s ever-growing tourism industry, the benefits aren’t really reaching the outskirts where most Ngäbe live.

While there is a dark side to rapid tourism growth anywhere in the world, a surge in visitation can right the wrong for some of the exploitation by ensuring that the allocation of benefits reach the people who were here first and were essentially, in one way or another, pushed out of the way. The Ngäbe have a lot to offer by way of their culture, crafts, cacao expertise, relationship with the environment, knowledge of plant medicine, traditional forest and sea-to-table dishes, along with access to wildlife-heavy trails.

Tourists do find their way in trickles to one of the Ngäbe communities or Ngäbe-run tours. However, indigenous tourism is still predominantly out of sight, out of mind for many Bocas visitors.

Lack of information, advertising and instant accessibility are partly to blame.

Several people and groups in Bocas del Toro are working to change that.

RARE OPPORTUNITY What’s being missed by failing to recognize that these types of experiences are available comes at the cost of missing an extraordinary opportunity to broaden your world perspective. Rarely do such doors open to increase your cultural sensitivity and tolerance, gain respect for a way of living that is far different from your own, and perhaps take away a lesson or two that you can apply to your own life.

Isn’t that what we need in the world today — more acceptance, respect, and openmindedness?

Foraging in the forest #s earchf indh owl

For being such a small archipelago, Bocas del Toro offers quite a few fascinating indigenous tours that you HM HOWLER MAGAZINE | 29

can embark on during your stay. An added benefit is knowing your tourist dollars are contributing to the well being of the indigenous communities you visit, just as they help keep foreigner and mainlandowned businesses afloat in Bocastown and other waterfront locations dotted throughout the islands.

EXCLUSIVE GIFT Our boat puttered deeper and deeper into the mangrove channel until we reached a dead-end dock. The black mangroves blocked out the sprinkle of rain resulting from a storm that was all bark and no bite.

They also added a mystical element of secrecy that made this experience feel like a gift.

FEATURED ADVENTURE

The day's options included several nature hikes where wildlife was bountiful.

Another highlight was a foraging experience ending in lunch prepared with some of the ingredients gathered in the forest, including freshly harvested hearts of palm. We also enjoyed a demonstration of how local crafts are made using materials collected from nature. Other tours in nearby communities provide access to a sacred bat cave, an introduction to plant medicine and natural plant dyes, and knowledge of how chocolate is made (tasting included!).

This was not my last visit to Ngäbe communities but certainly, one that opened my eyes to a wealth of wisdom that has been passed down from generation to generation.

Despite cultural and geographical barriers, there is so much we can learn from one another and so many ways we can support each other.

Isn’t that the point: to live and learn, connect and communicate, and seek experiences that benefit all involved?

This is the other side of Bocas del Toro and one that should not be missed.

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Marketing of crafts made in the village

How to Seek and Set Up

Indigenous Tours in Bocas Ask your hotel/hostel or Airbnb/B&B host for assistance booking a tour Check out these two websites for more information

Red Tu Combo Kawi Voyage - SaltCreek

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KING OF THE

by Vern Veer

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JAGUAR

E CATS #s earchf indh owl

J

aguars are the largest feline species in Costa Rica and the third-largest on the planet, next to lions and tigers. Average size varies by geographic location, with larger jaguars tending to live in habitats further south. Male jaguars are generally about 20 percent larger than females, averaging 125 to 200 pounds. Some recorded weights have exceeded HM 300HOWLER pounds!MAGAZINE | 33

CREATURE FEATURE

COSTA RICA’S LARGE

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EST FELINE SPECIES

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by Vern Veer

KING OF THE CATS

JAGUAR

earchfindhowl| onlineFEATURE 36 |#sCREATURE

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J

aguars are usually spotted, but melanism (black pigment) occurs commonly in varying degrees, from completely black to near black with some pattern showing through.

The type of jaguars native to Costa Rica may exist in locations ranging from the extreme southwest United States down to central South America. However, in Costa Rica this cat is found almost only in the forests of protected reserves. Jaguars are a keystone species, meaning they are the top of the food chain. This makes them crucial to stabilizing the ecosystem by regulating prey populations.

It is said that jaguars won't hunt humans, yet human deaths have been recorded. Due to farmers’ concerns about jaguars hunting cattle, jaguars have been extirpated from areas of human habitation.

As predators of many semiaquatic creatures, jaguars will often swim and hunt in the water. Their diet encompasses at least 87 species, including adult caimans, deer, capybaras, tapirs, peccaries, dogs and even anacondas on the large side.

These kitties will also eat small prey such as birds, frogs, mice, fish, sloths, monkeys and turtles.

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Jaguars have an extremely powerful bite that can pierce the shells of armored prey, and puncture the heads of their prey to cause brain damage. Their stalkand-ambush method of hunting involves staying under cover rather than chasing down prey. They eat all their food before hunting for more.

Jaguars are considered nocturnal but are actually crepuscular (peak activity is around dawn and dusk). They are active and vocal, but solitary, coming together only to mate. The male does not participate in the care of offspring.

Their tendency to stay under cover makes jaguars hard to view and observe. However, it is possible to do so in Costa Rica, where the majority of wild jaguars live in various national parks and preserves. Places to research for jaguar sightings include Tortuguero National Park, Santa Rosa National Park, Corcovado National Park, Rio Macho Forest Preserve and the lower Cordillera Talamanca, La Selva and Monteverde Cloud Forest Reserve. Jaguars may also be found in the vicinity of San JosĂŠ, San Vito and Cerro de la Muerte.

Puzzle click here

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a y Pla

e d n a Gr Nestled within the Las Baulas National Park, Playa Grande is the perfect escape from city life: excellent surf, a beautiful beach and a community offering wonderful amenities.

Just 4 hours away from San Jose, Playa Grande is the perfect home away from home for you and your loved ones.

Click anywhere on our page to learn more about what our community has to offer you during your next getaway!

Photo & video credit: Richie Ramone/Carive Productions @cariveproductions www.cariveproductions.com

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Amazing surf Pristine beach Excellent restaurants Wonderful amenities #s earchf indh owl

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MOON PHASES

DECEMBER TIDE CHART

DEC 14

DAY

HIGH TIDES

LOW TIDES

HIGH TIDES

LOW TIDES

Dec 1

Tue

03:11 / 8.98 ft

09:26 / 0.30 ft

15:42 / 8.26 ft

21:33 / 1.12 ft

Dec 2

Wed

03:48 / 8.99 ft

10:02 / 0.25 ft

16:20 / 8.28 ft

22:11 / 1.13 ft

Dec 3

Thu

04:26 / 8.90 ft

10:39 / 0.31 ft

16:58 / 8.25 ft

22:50 / 1.20 ft

Dec 4

Fri

05:05 / 8.71 ft

11:18 / 0.46 ft

17:39 / 8.17 ft

23:32 / 1.31 ft

Dec 5

Sat

05:46 / 8.44 ft

11:59 / 0.66 ft

18:22 / 8.08 ft

DEC 21

Dec 6

Sun

00:18 / 1.45 ft

06:32 / 8.14 ft

12:43 / 0.89 ft

19:09 / 8.02 ft

1st Quarter

Dec 7

Mon

01:09 / 1.57 ft

07:24 / 7.84 ft

13:33 / 1.10 ft

20:01 / 8.03 ft

Dec 8

Tue

02:07 / 1.61 ft

08:22 / 7.62 ft

14:28 / 1.25 ft

20:59 / 8.14 ft

Dec 9

Wed

03:09 / 1.53 ft

09:26 / 7.55 ft

15:28 / 1.27 ft

22:00 / 8.39 ft

Dec 10

Thu

04:15 / 1.27 ft

10:31 / 7.67 ft

16:31 / 1.15 ft

23:01 / 8.77 ft

Dec 11

Fri

05:19 / 0.85 ft

11:35 / 7.97 ft

17:32 / 0.89 ft

Dec 12

Sat

00:00 / 9.22 ft

06:18 / 0.35 ft

12:34 / 8.38 ft

18:31 / 0.55 ft

Dec 13

Sun

00:55 / 9.66 ft

07:14 / -0.16 ft

13:30 / 8.82 ft

19:27 / 0.23 ft

Dec 14

Mon

01:49 / 10.02 ft

08:07 / -0.57 ft

14:23 / 9.19 ft

20:21 / -0.02 ft

Dec 15

Tue

02:40 / 10.22 ft

08:57 / -0.83 ft

15:14 / 9.45 ft

21:13 / -0.12 ft

Dec 16

Wed

03:30 / 10.22 ft

09:46 / -0.89 ft

16:04 / 9.54 ft

22:03 / -0.05 ft

Dec 17

Thu

04:19 / 10.02 ft

10:34 / -0.76 ft

16:54 / 9.46 ft

22:54 / 0.18 ft

Dec 18

Fri

05:08 / 9.63 ft

11:22 / -0.45 ft

17:44 / 9.23 ft

23:44 / 0.54 ft

Dec 19

Sat

05:58 / 9.10 ft

12:10 / 0.00 ft

18:34 / 8.90 ft

Dec 20

Sun

00:36 / 0.98 ft

06:49 / 8.51 ft

12:58 / 0.53 ft

19:25 / 8.52 ft

Dec 21

Mon

01:30 / 1.42 ft

07:41 / 7.91 ft

13:48 / 1.06 ft

20:18 / 8.17 ft

Dec 22

Tue

02:26 / 1.78 ft

08:38 / 7.40 ft

14:41 / 1.55 ft

21:13 / 7.89 ft

Dec 23

Wed

03:25 / 2.02 ft

09:36 / 7.03 ft

15:36 / 1.91 ft

22:09 / 7.73 ft

Dec 24

Thu

04:25 / 2.08 ft

10:37 / 6.86 ft

16:32 / 2.13 ft

23:03 / 7.72 ft

Dec 25

Fri

05:22 / 1.97 ft

11:35 / 6.86 ft

17:26 / 2.19 ft

23:53 / 7.83 ft

Dec 26

Sat

06:14 / 1.72 ft

12:28 / 7.02 ft

18:17 / 2.11 ft

Dec 27

Sun

00:40 / 8.03 ft

07:01 / 1.40 ft

13:16 / 7.27 ft

19:05 / 1.93 ft

Dec 28

Mon

01:25 / 8.28 ft

07:44 / 1.04 ft

14:00 / 7.57 ft

19:49 / 1.69 ft

Dec 29

Tue

02:07 / 8.54 ft

08:25 / 0.70 ft

14:42 / 7.88 ft

20:31 / 1.43 ft

Dec 30

Wed

02:48 / 8.76 ft

09:04 / 0.42 ft

15:22 / 8.16 ft

21:12 / 1.19 ft

Dec 31

Thu

03:28 / 8.92 ft

09:42 / 0.21 ft

16:01 / 8.41 ft

21:54 / 1.02 ft

New Moon

DEC 27

3rd Quarter

DEC 29 Full Moon

SUNRISE DEC 1 DEC 31

5:38 am 5:53 am

SUNSET DEC 1 DEC 31

5:13 pm 5:13 pm

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HIGH TIDES

SURFIN G COSTA RICA

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HM HOWLER MAGAZINE | 41

SURFIN G NO SLOWING DOWN

COSTA RICA

WHEN COMPETITIONS RESUME, HE’LL BE READY

by Ellen Zoe Golden & Kelly Norris

A

SURF PROFILE

lthough 2020 has been a year marred by the absence of competitive surfing and related travel, life has still been all "go, go, go" for Carlos Muñoz. Recently reconnecting with the subject of a previous Howler Surf Profile, we found him dividing his time between being a devoted father and a professional surfer making the best of an unplanned break from competitions.

Muñoz, 26, grew up winning contests. From the age of 10, this Esterillos Oeste surfer was racking up national surf titles. In doing so, he perfected airs — so much so that observers always saw him flying high and rarely missing a landing. Indeed, his global fame was kickstarted with a Superman maneuver at 2014’s Hurley Pro in Trestles, California, where Carlos was the wild card after winning a landslide online vote by fans. (As the first Tico in a championship tour, he even beat the then-No. 1 world surfer, Gabriel Medina, in their first matchup.)

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CROSS-CATEGORY WINS Breaking records is what Muñoz does best. At age 16, he made national history with Open and Boys division year-end championships in the Circuito Nacional de Surf here. During his many runs in the nationwide tournament, he would score multiple category wins, once even making the finals podium for three — boys, junior and open.

On the international stage, Muñoz (known as Cali) has kept working his air and rail game progressively, keeping in the Top 50 of the World Surf League Qualifying Series rankings since 2013.

When Cali was first featured in Howler’s August 2018 issue, he was gearing up for the all-important Vans U.S. Open in Huntington Beach, California. In that event the previous season, he had astounded everyone by finishing fourth. howlermag.com

“I’ve been training a lot, working out, working on my strategy, on my surfing, on my surfboards,” he told us at the time of that magazine’s publication. “This is a great year also because I’m a father too. I’ve been growing up a lot.

I’ve been progressing a lot in terms of power surfing, putting more weight on the board and surfing more rail to rail, and trying to do a lot of combos.

I’m getting better in my airs and also my barrel skills. I feel my surfing is very mature compared to other years.

Halfway into the 2018 season Muñoz had already nailed fifth place at Chili’s Maui and Sons Arica Pro Tour

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and 13th place in Hawaii’s Volcom Pipe Pro. There, the press called him “spectacular,” a moniker earned, in part, by his perfect 10.00 threading a backdoor wave in an early heat.

In addition, Cali had picked up two gold medals at the Olympics-sanctioned 2018 Central American Sports Games in Nicaragua — one for winning the open and the other as a team member of the firstplace Costa Rican national surf team. His prospects looked good for a place on that team to compete in the Tokyo 2020 Olympics, where surfing would make its debut.

Puntarenas Province, Jaco, Costa.

Rica. Carlos Munoz, number 1 surfer in Costa Rica, the surfing paradise.

Cover photo and article photo by Jorge A. Russell.

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HM HOWLER MAGAZINE | 43

SURFIN G COSTA RICA

SURF SCIENCE

W H AT M A K E S A

GOOD SURF SPOT?

by Ryan Waldron

Ollie’s point.Photo: Marcel Freitez

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We might not be geographers, but we sure are witty when it comes to detailing surf spots.

W

hat makes a good surf spot? Any nonsurfer might think it’s ridiculous how surfers group together fighting for the same waves despite having the entire coastline to choose from. With seemingly endless miles of breaking waves, why do surfers choose to sit within such close proximity?

The unfortunate truth is, when it comes to wave quality, all beaches are not created equal. For example, on a trip to Witch’s Rock (Roca Bruja), firsttimers may feel a bit discouraged by their initial wave check in Playas Del Coco. Even though the two beaches are situated a stone’s throw away on a map, there is an enormous difference in wave size.

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Diving deeper into the subject of what makes a good surf spot, we must acknowledge two characteristics. The first is swell window. In other words, does the beach have the correct geographical orientation to receive the full force of oncoming swells?

Revisiting our example of Witch’s Rock and Playas Del Coco, how Witch’s Rock has a wide open swell window to the South Pacific while Playas Del Coco is very much closed off.

In addition to swell window, we must also recognize a second characteristic: unique geographical features. Because most surfers are not up-to-date with their geographical jargon, we have coined our own names to describe the unique layouts of different beaches. Here are the most popular.

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Elegant moments, captured by Shaka Media photographers. Photos: Arelys Rivas & Marcel Freitas.

BEACH BREAK

SURF SCIENCE

These are the most common types of surf spots. Beach breaks are sandbottomed surf zones that have an open swell window. The swell approaches the coastline from deep water and will crest as it reaches shallow water.

Witch’s Rock is a great example of a beach break. Not only are the sandbars deposited perfectly, but the famous rock sitting offshore will refract oncoming swells so there are nice, peaky waves in the surf zone.

POINT BREAK Point breaks are dreamy for three main reasons: higher percentage of quality-shaped waves, predictability of each wave and increased length of ride.

Traveling towards the coast from the open ocean, a swell will always

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break first in shallow water. When an individual swell line approaches an abnormal point in the coast, the wave will uniformly peel along the point, creating perfectly groomed waves. Costa Rica is fortunate to be blessed with some of the best point breaks in the world. If you want leg burning lefts, head down south to Pavones. If you prefer a zippy right-hander that looks like Kelly Slater’s wave-pool, cruise up to Ollie’s point.

REEF BREAK Mostly reserved for advanced surfers, reef breaks are powerful surf spots that receive the brunt of open ocean swells. From deep water to shallow water almost instantaneously, reef break waves will conserve most of their energy traveling towards the coast, and then release it at once upon the reef. If you are an experienced surfer who's not afraid of taking a few bounces off the bottom, Playa Negra is a popular reef break in the area. Quick word for the wise: mind your manners out there or you might not be welcomed back. howlermag.com

RIVER MOUTH

see more photos click here

Tamarindo is a prime example of a proper river mouth wave. The meandering estuary separating Tamarindo from Playa Grande deposits sand right in front of Witch's Rock Surf Camp, creating fun, sand-bottomed waves with consistent form. Because the river mouth is meandering (like a slithering snake) the sandbars and surf zones will constantly be changing from one season to the next.

Depending on the season, rivermouth waves can range from mushy peelers to sand-spitting barrels. Anyone remember a few years ago when the estuary righthander was world-class?

WEDGE The power of two waves is greater than one.

A true wedge wave is fast, powerful, and also a bit dangerous. Just as the name suggests, a wedge is when two waves collide at the perfect angle to create one "juiced up" wave.

This effect is normally caused by a man-made jetty or a natural rock-pile within the surf zone to rebound the waves. Surfing a wedge can be tricky, but if you find yourself in the magic pocket where the two waves combine, get ready for a human slingshot! El Hoyo in Caldera is a prime example of a real wedge.

We might not be geographers, but we sure are witty when it comes to detailing surf spots.

Overall, surfers are looking for two things in a good surf spot: powerful waves with good shape. So familiarize yourself with your local spots, carefully read the swell charts, and know when to pull the trigger for your next score-fest!

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HM HOWLER MAGAZINE | 47

by Ellen Zoe Golden

T

SURF SPOT

he seven-kilometer-long beach of Esterillos, about 20 minutes south of Jacó, has become over the years one of Costa Rica’s most fun places to catch waves. In fact, it consists of three separate locations: Esterillos Este, Esterillos Centro, and Esterillos Oeste (east, central and west). The beaches are broken up by the Bejuco River, and each section has its own defining geography of beach and rock bottoms.

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The most popular of the three areas to surf is Esterillos Oeste. It’s a beach break with an underwater rock shelf several hundred meters off the sand.

And, this is the home of one of Costa Rica’s most notable international surfing exports, 27-year-old Carlos Muñoz, who grew up with younger brother Alberto, honing their skills on all three sections.

“The waves are very fun in Esterillos Centro,” Muñoz says. “There are rights, lefts and they have a lot of wall.

Este is a little bit more open ocean, so it has great waves too.”

One of the unique features of Esterillos Oeste is the mermaid sculpture that rests on the north end rocks facing out from the shore towards the horizon. The mermaid is a great take-off spot for surfers, but has notoriety for much more than just that. When the tide rises, the ocean covers her pedestal, and the statue looks like it is rising out of the water.

The work, a bronze cast, was created by sculptor Albino Valverde, who is from the Puriscal barrio of San José.

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M E R M A I D ’ S M YS T I Q U E Ask the locals to tell you about the mermaid statue, and you get a lot of head scratching. But Muñoz is happy to recount what he has heard.

“I don’t know exactly how long she has been there, but I heard this story about her. Back in the day, the owner of the hotel La Sirena said he saw a mermaid. So, that’s why he had the mermaid statue built.”

The statue looks like it is rising out of the water.

Anthony Seguro, another Esterillos surfer, admits to knowing little more about the legendary sculpture. He offers a variation of the story that originates with the same hotel owner.

“Around 1970, this man arrived at Playa Esterillos, and along the coves, he saw the silhouette of a woman. He ran to where she appeared and then was lost in the waves.”

Being a well-known beach landmark does not necessarily make the mermaid’s resting place an ideal surf spot, Muñoz explains.

“You can surf, but the wave is not that good. It’s super fat, and only when there’s big, big swell does it make a few good waves. For me, the mermaid is an indicator. Every time I was surfing I’d always go a little farther out from the side of the mermaid.”

There’s no question, Muñoz agrees, that the sculpture is a beautiful attraction for Esterillos.

“The people like to go into the few natural pools there when the tide goes low, and they like to fish. And all the people like to go there and take Esterillos is home to one of Costa Rica's best-known international surf photos with the mermaid.” competitors, Carlos Muñoz. Surf Photos: @ciazcarvs #s earchf indh owl

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Nicolas Vid

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ea u a n d G

erard Azen

Huacas

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HM HOWLER MAGAZINE | 51

ARTS CULTURE ENTERTAINMENT

menu H O L I DAY S E A S O N

tamales Venezuelan Hallacas

dark beef roast Asado negro Potato Salad Black christmas cake

chocolate Turtle Cookies Cream Punch - Rompope

red sangrĂ­a

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tasty delights Great and Easy-to-Make

N

FESTIVE FOODIE FEATURE

o matter where you are in the world, the yearend holidays have their special sounds, sights and smells that trigger some of our favorite memories. The Latin culture is no different. Deeply rooted traditions in each country are a defining feature of cultural similarities with different twists for added sparkle.

Now that the holidays are here, some of our warmest memories will arise from the sounds, tastes and aromas emanating in our homes. From the candles to the baked goods, our thoughts instantly go back to celebrations we enjoyed growing up.

Seasonal gatherings in the Latin culture are very familyoriented. Groups get together and socialize while making traditional items like tamales #s earchf indh owl

and other goodies. Tamales are a big part of this season and each country has its own take on what goes into them.

Other traditional menu items, including drinks and desserts, also hold a very special place in our lives at this time of year. They are the centerpiece of occasions when family and friends reflect, and enjoy singing and lively conversation with loved ones, while teaching the same traditions that others will pass on and remember later in life.

Howler is pleased to share recipes for tasty delights from several countries. We wish you and your family a blessed season while enjoying these traditions and creating new memories.

HM HOWLER MAGAZINE | 53

ARTS CULTURE ENTERTAINMENT

LATIN

by Mariana Castilla

TAMALES T I M E L E S S T I CO I N G R E D I E N T FO R H O L I DAY C E L E B R ATI O N S

T FESTIVE FOODIE FEATURE CULTURAL HERITAGE

amales! Generations of Costa Ricans have regarded this legendary dish as synonymous with Christmas. They would impatiently await that magical time where the entire family came together to honor the holiday tamale tradition.

Everyone who has been in Costa Rica long enough has likely heard about tamales or tried them to see what the fuss is about. But, have you ever wondered, where did tamales come from?

The tamale is believed to date back as early as 7000 BC. The name comes from a word in the Aztec language Nahuatl — tamalli, which means “wrapped food.” In a nutshell — or wrapped up tight like a tamale in this case — here is a brief history of this culinary legacy.

WARRIOR FARE While the origins of the first tamales many thousands of years ago are lost in the mists of time, we know that in pre-Colombian tribes,

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women were taken along in battle as army cooks. They would prepare the maize (corn) to make tortillas along with meat and stews. As the tribes grew larger in size, carrying all that corn, along with the other ingredients and utensils, became an overwhelming task. So the women had to come up with a creative way to make food that was more portable, without sacrificing the nutritional value that the warriors needed to fight.

And that appears to be how the modern tamale was born. It was a classic case of necessity being the mother of invention. Tamales could be made ahead and packed for travel. When it was time to eat, they would be steamed or grilled over a fire, or even eaten cold.

Although the tamale’s origin cannot be attributed to a specific tribal culture, there is no question that the idea spread quickly. It wasn’t long before all indigenous tribes were preparing variations of tamales, incorporating them in their everyday diet and religious howlermag.com

VIDEO

rituals. However, stuffed tamales were prepared only at the end of the solar cycle, which coincides with Christmas time.

It is truly amazing how this tradition has survived so many millennia and monumental historic events, including Spanish colonization.

Nowadays, tamales are a traditional dish almost everywhere in Latin America, and distinctive methods of preparation vary from country to country.

TICO-STYLE TAMALES In Costa Rica, two kinds of tamales are considered typical: tamal asado, which is stuffed, and tamal mudo (mute tamale), which has no stuffing.

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Therefore, the notion of “making a few tamales� is virtually inconceivable. Instead, Costa Rican families by tradition devote their entire weekend to producing tamales in a mass-production manner.

Everyone works dutifully on each specific task involved in the process, such as preparing the banana leaves, the filling ingredients, and the masa (dough).

The first day is spent making the fillings of the masa. The following day, family members of all ages line up to spread the masa on the leaves, then fill and wrap into tamales. The next step is to place the tamales in a steamer for about four hours.

Then they are ready to enjoy! The tamales may be eaten plain or with Salsa Lizano (a Costa Rican HM HOWLER MAGAZINE | 55

ARTS CULTURE ENTERTAINMENT

Worcestershire-style sauce, also commonly used on gallo pinto).

Homemade bread and rompope (Costa Rican eggnog) make the meal complete.

Not surprising, this family cooking party is called a tamalada.

The process of making the tamales is just as important as eating them.

Recipes and “grandma’s secrets” are passed on from family member to family member, generation to generation. There is no “right” way of doing it. Everyone has a secret ingredient and a helpful tip to offer, making tamales a tradition that continues evolving.

FESTIVE FOODIE FEATURE

That may be just as well, considering that the first MesoAmerican tamales were stuffed with pretty much anything available: frog, fish, iguana, flamingo, rabbit, ox, goat or wild boar meat … vegetarian ingredients like eggs, squash, mushroom, potato, honey, seeds and nuts. There were even sweet tamales stuffed with berries, pumpkin and cinnamon.

Nowadays, let’s be honest — we are not that creative.

Although vegetarian tamales have become more common as the trend has spread worldwide, tamales typically contain some kind of carnita (meat). Today’s tamale is usually stuffed with pork, and sometimes chicken or beef, and also garlic, sweet or hot peppers, green beans, onions, rice and potatoes.

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These tamales are generally not spicy, but perhaps seasoned with a bit of cumin, achiote and black pepper.

NO FREE LUNCHES By now, you might want a chance to savor some of Costa Rica’s famous tamales. Your best bet is to get invited to a tamalada. Perhaps the Tico neighbor you’ve befriended will like you enough to invite you to this intimate family celebration. Then you’re set! But remember, there is no such thing as a free lunch. Long before your first bite into the finished product at the tamalada, you’ll be expected to work just as hard as everyone else.

Traditionally, they are purchased in pairs, wrapped together with some twine. This is called a piña. (Piña means pineapple, though there is no pineapple involved).

What I find most beautiful about the tamale heritage is that it’s so intrinsically Costa Rican. The origin of tamales is indigenous, but the incorporation of Spanish elements, such as pork and rice, is consistent with what Costa Ricans have done with every other aspect of their culture.

I hope you enjoy some delicious tamales this holiday season and get to taste a little bit of Costa Rican history.

¡Buen provecho!

Puzzle click here

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DELIVERY POTRERO BEACH WOMEN’S GROUP A group of friends who are homemakers in Potrero Beach get together to make tamales and other typical dishes as a source of income. To place your Christmas orders, call during the first week of December: Johana Mejia, 2654-4465

Ingredients

to make approximately 900 tamales 14 kg corn 15 kg pork roast 8 kg rice 9 kg carrots 9 kg potatoes (for stuffing) 4 kg potatoes (for preparing corn flour) 50 bell peppers (30 for preparing corn flour 20 cut in strips for stuffing) 1 celery bunch 10 cilantro stalks 3 gal lard 1 kg of consommé Pepper with cumin 1 bottle Complete Seasoning 4 bottles Salsa Lizano 5 kg onion 10 garlic heads Cáñamo (to tie up the tamales) 24 kg platano leaves

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JOSEFINA LOPEZ BONILLA RECIPE More than 50 years , Josefina Lopez Bonilla donated a piece of land to build the school in Santa Cruz. The teachers started organizing fundraising activities, including the production and sale of tamales. Everyone in the community liked the taste of those tamales, so they kept using same recipe (ingredients at left) and passing it on from one generation to the next. To find out when the Santa Cruz group will be making the tamales, and to place your order, contact Enrique Briceño, 8848-8905.

CLICK HERE FOR VIDEO

HM HOWLER MAGAZINE | 57

Venezuelan Hallacas Servings: approximately 50 hallacas Hallacas are the traditional Venezuelan tamales. Internationally known, these "tamales" vary in each region of the country, with differences in the preparation method and ingredients and each family adds its own touch.

For the filling (guiso crudo)

For the dough (masa)

To Assembly Hallacas

4 ½ lbs beef 4 ½ lbs pork meat 2 ½ lbs bacon 2 onions, diced 6 sweet peppers, diced 2 medium red peppers, diced 1 cup green onions, chopped 8 garlic cloves, finely chopped 1 tablespoon oregano 2 tablespoons salt 1 tablespoon cumin 1 tablespoon powdered garlic 1 tablespoon ground pepper 1½ bottle (25.4 oz) red cooking wine 12 lbs plantain leaves, smoked 1 cup vegetable oil

1 cup pork fat rendering (to cook the annatto) 1 cup anatto (achiote) 3 packages (2 lbs each) precooked white corn flour 15 cups low sodium chicken broth 4 ½ cups butter (9 bars), at room temperature Salt to taste

½ cup vegetable oil 4 medium onions, chopped in rings 3 red peppers, cut in thin strips 4 cups parsley, in sprigs 1 ½ cups black raisins 2 cups chickpeas, cooked ½ cup capers 2 cups seedless olives, stuffed with red pepper 2 packages bacon, chopped in small chunks (2 inches) 1 roll cotton yarn

source: https://www.quericavida.com/recipes/venezuelan-andean-hallacas © 2020 ®/TM General Mills All Rights Reserved 58 |#searchfindhowl| online

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Preparation 1. Making guiso: Cut the beef, pork and bacon in small pieces.

Place everything in a large container or pot, covered with a lid. Add the onion, sweet pepper, green pepper, green onion and garlic. Season with oregano, salt, cumin, powdered garlic, ground pepper, cooking wine and vegetable oil. Mix well and let macerate overnight, preferably in the fridge.

2. Preparation and cleaning the leaves: Wash the leaves with water and clean well with a damp cloth. Use a fresh towel to dry. Divide the leaves into two groups by size. The larger leaves will be used to place the dough and filling. The smaller leaves will be used to enclose and wrap the stuffed tamals for protection while cooking.

3. Making the dough: Heat up a saucepan at medium heat. Add the pork fat and annatto grains.

Let the pork fat dissolve and the annatto to render its color.

Remove from the stove and let cool. In a large container, add the corn flour and incorporate little by little with the chicken broth, and the softened butter. Knead vigorously and add the pork fat with annatto and salt to taste.

The dough has to be soft and with a yellow color.

4. Assembly: Dampen a large leaf with a bit of vegetable oil. Place one ball of dough in the middle of a leaf. Extend the dough in a circular motion with your hands until it is of a 1/4 of an inch thick. Add one tablespoon and a half of guiso #s earchf indh owl

with its juice in the center of the dough. On top of the filling, place 2 onion rings, 1 pepper strip, one parsley sprig, 3 raisins, 2 chickpeas, 2 capers, 2 olives and a small piece of bacon.

5. Continue folding the leaf. Take the wider edges and attach them upward. Create a fold until it is completely sealed. Fold the other two ends towards the inside and wrap it with the smaller leaf. Tie the hallacas with the previously cut yarn (of approximately 1 meter and a half length). Cross them three times in each direction (horizontal and vertical) and close with a knot or bow.

6. Cooking: In a large pot, boil 8 gallons of water at high heat.

Place the hallacas, cover and cook on low heat for a period of an hour and a half.

7. Remove from the stove and drain the hallacas, preferably in the vertical position. Let cool and refrigerate until you are ready to eat. Since they take a lot of work, the custom is to prepare large quantities of hallacas. These tamales can be kept in the frige for up to 4 weeks.

More delights ideas

recipes here

8. When you need to heat the hallacas again, boil water in a deep pot at high heat (make sure the water is covering them).

Lower the heat to medium and cook for 20 minutes. Drain the hallacas, cut the yarn, remove the leaf.

enjoy!

HM HOWLER MAGAZINE | 59

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Fi sh Shr im p C hi c ken We be r cook ing a c ce ss ories

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HM HOWLER MAGAZINE | 61

Dark Beef Roast

Author: Angélica Berríos

Preparation time: 12 hours Cooking time: 2 hours approx.

Servings: 8 approx.

The traditional "Asado Negro" Venezuelan dish translates as "dark beef roast”. The black roast is a preparation that is usually shared at Christmas and New Years.

Source: https://www.bizcochosysancochos.com/2017/12/asado-negro-al-estilo-venezolano-receta.html

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Ingredients For marinating 2.5-kilogram piece eye-of-round roast 6 sweet peppers, minced 4-5 large garlic cloves, minced 4 chives stalks, chopped 2 medium carrots, chopped 2 onions, chopped 1 red bell pepper, minced 1 green bell pepper, minced 3 garlic cloves, minced 1 teaspoon ground cumin 2 teaspoons salt 6 tablespoons vegetable oil ¼ cup Worcestershire sauce 2 bay leaves For cooking: 3 tablespoons vegetable oil 120 grams papelón* (panela, piloncillo), grated, or brown sugar 1/2 liter white or red wine 1/2 liter water Pepper and dried oregano to taste *Unrefined sugar obtained from sugar cane, sold in compact rectangular, round or prismaticshaped loaves, depending on the region

Preparation 1. Chop all the vegetables: carrots in half moons and the rest in croutons (squares).

2. Place the piece of meat in a large-enough pot or container.

Add the garlic, cumin, salt, oil and Worcestershire sauce. Distribute throughout the meat to season.

3. Add all the chopped vegetables and the bay leaves. Cover with a lid or aluminum foil and put in the fridge to marinate for 12 hours (I leave it overnight). #s earchf indh owl

4. When ready to cook the meat, remove it from the container and allow time to lose a little coldness from being refrigerated. (If baking, preheat the oven now to 325 °F.) 5. In a large pot, place the 3 tablespoons of oil and the grated papelón (or brown sugar). Heat to caramelize without letting it burn.

Seal the meat on all sides until dark.

6. Add the vegetables with the juice from the marinade, the white wine and the water. On the stove, bring this preparation to a boil for a few minutes.

7. To oven cook, bake in the oven for 2 hours. Or leave on the stove and cook over low heat for about 90 minutes. Add more broth or wine if the meat dries out.

Notes: Serve with rice or mashed potatoes. In Venezuela we present it with hallacas, ham bread and salad, especially for Christmas.

It may be prepared in advance; just warm a few minutes before serving.

Place some of the sauce in a bowl for people to serve as they please.

If you have leftover sauce, reserve it as a base for other preparations.

8. Once the meat is cooked, remove from the container and let it rest a little.

9. Transfer the vegetables to a food processor and blend. If desired, strain for a finer sauce (I have left it with the texture of processed vegetables. Adjust the sauce seasoning, and if necessary, reduce to the desired consistency.

10. Cut the meat into slices, dip in the sauce and cook over medium heat for 5 more minutes.

Sanerd ve

enjoy!

en español receta aquí

HM HOWLER MAGAZINE | 63

Ingredients 6 medium white potatoes, or about 1 ½ to 3 pounds Yukon gold, skin on and quartered 3 tablespoons white vinegar 2 celery stalks (ribs), diced 6 green onions, diced 5 hard boiled eggs, peeled 1 ½ cups Miracle Whip or mayonnaise 1 tablespoon yellow mustard 1 ½ teaspoons celery seed ¾ teaspoon kosher salt ¾ teaspoon freshly ground black pepper Paprika for garnish

Preparation

Potato Salad Preparation time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes Servings: 8 An American favorite for generations, This easy, classic potato salad recipe is THE BEST! It was handed down from my grandma to my mom and then to me.

That includes their secret tips that make it the very best potato salad recipe every single time.

1. Bring a large pot of cold water to a boil. Reduce the heat to a lightly rolling boil over medium heat.

Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and allow to cool until just able to handle.

2. Peel the skins from the potatoes and cut into ½ inch to ¾ inch square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.

3. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.

4. In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired.

5. Chill for at least 1 hour or overnight before serving.

Notes: If you prefer, substitute the Miracle Whip with mayonnaise. Or, use half mayonnaise and half Greek yogurt or sour cream for more tang.

Source: https://www.foodiecrush.com/how-to-make-thebest-potato-salad/

Source: findhowl| online howlermag.com 64 |#searchhttps://www.foodiecrush.com/how-to-make-the-best-potato-salad/

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Black Christmas Cake Preparation time: 25 minutes Maceration time: at least 5 hours Cooking time: 50 minutes Servings: 6 to 8

Originating in the holiday tradition of British plum pudding, black cake, (not to be confused with fruit cake) is popular in various Caribbean countries, including Jamaica.

Ingredients

For the cake

For macerate mixture

200 grams butter 2 cups brown sugar 2 ½ cups flour 1 teaspoon vanilla 6 egg yolks 6 egg whites 6 dark chocolate bars 1 pinch salt 2 tablespoons baking powder ½ cup milk 1 pinch cinnamon 2 milk chocolate bars, diced ½ cup grated coconut Macerated fruits

¼ cup peeled and minced almonds ¼ cup peeled and minced hazelnuts ¼ cup walnuts, chopped ¼ cup candied orange peel ½ cup black raisins 2 tablespoons vanilla ¼ teaspoon ground cinnamon ¼ teaspoon grated nutmeg ½ teaspoon orange zest ½ teaspoon lemon zest ¼ cup black paper molasses (brown sugar or panela) 1 cup of black beer ½ cup rum or brandy Cocoa liquor Orange or cherry liqueur

For decoration Icing sugar if desired Strawberries, blueberries and almonds to garnish

Preparation For the macerated fruits: 1. Cut the fruits into tiny pieces.

2. Crush the peeled and minced almonds and hazelnuts, and the chopped walnuts.

3. Place and combine the fruits and nuts in a large glass jar. Add the rum or brandy, the cocoa liquor and the cherry liquor or orange liquor in equal parts to cover the fruit mixture.

Cover the glass well and leave in the refrigerator for at least 5 hours.

(See notes.) Remove at least 3 hours before preparing the cake and allow to reach room temperature.

Preparation For the cake: 1. Combine the butter and sugar in a bowl and until creamy.

2. Add the vanilla and cinnamon and mix. Then add the egg yolks, reserving the whites. Beat well.

3. Add portions of the flour, alternating with the milk, while continuing to beat together.

4. In a double boiler, melt the dark chocolate bars with a little butter.

Add this preparation to the bowl

and mix well until a homogeneous color is obtained.

5. Add the diced milk chocolate to the bowl and mix.

8. Pour the mixture from the bowl into a greased, floured mold.

6. Drain the macerated fruits and mix with a little wheat flour. Add to the bowl, together with the grated coconut.

9. Bake at 350ºF for 50 minutes or until a toothpick comes out clean when inserted. It may be necessary to cover the pan before it is done to prevent the top of the cake from browning too much on top.

7. In a separate bowl, beat the egg whites to the point of “snow” peaks. Then add to the bowl mixture by folding in.

10. Remove cake from the oven and let rest for a few minutes.

While it is still hot, remove from the mold. Decorate as desired.

Source: https://www.petitchef.es/recetas/postre/torta-negra-de-navidad-fid-1160818 #s earchf indh owl HM HOWLER MAGAZINE | 67

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Chocolate

Turtle Cookies

Author: AngĂŠlica BerrĂ­os

Preparation time: 20 minutes Cooking time: 10 minutes Servings: 24 cookies This is an easy recipe to make chocolate, caramel and walnut turtle treats, with only 4 ingredients and no baking required.

Ingredients 250 grams dark chocolate to melt (you can use with milk or semi-sweet) 200 grams of pecans (regular or almonds) 25 soft milk candies Sea salt (optional)

3. In a small pot, place the caramels with the water or milk. Cook over medium heat and stir constantly until completely melted.

1. Toast the walnuts in a skillet over medium heat for a few minutes until fragrant.

4. To assemble the turtles on a tray with parchment paper: Place ½ tablespoon of chocolate and make a circle forming the base.

Place three or four nuts, on top of each, add a teaspoon of melted caramel, and on top of that more chocolate.

2. Melt the chocolate in a bain-marie (hot water bath) using a double boiler. (See notes.)

5. Put a pinch of sea salt on the top of each turtle.

Allow to dry completely at room temperature.

Preparation

Notes: Work on assembling about four treats at a time to prevent both the chocolate and caramel from drying out before completely layered.

To prepare the bain-marie, the water should not touch the container at the top where the chocolate is.

If the caramel hardens, place it for a moment on low heat until it becomes consistent again.

Store the turtles in an airtight container and in a cool place or the refrigerator if you prefer. #s earchf indh owl

HM HOWLER MAGAZINE | 69

Red Raspberry and white chocolate Muffins

Author: St. Dalfour

Preparation time: 20 minutes Cooking time: 30 minutes Servings: 6 Delicious on the go or served as part of a picnic. The flavour of the raspberries really compliment the white chocolate.

Ingredients

Preparation

180g Butter 160g Self-raising flour 2 eggs 150g sugar 1/3 pint milk 2 teaspoon Baking powder 5 tablespoons St. Dalfour Red Raspberry fruit spread 100g white chocolate bits Icing sugar for dusting

1. Turn on your oven and set the temperature to 200 degrees (C°) 2. Melt the butter and cool.

4. Gently stir through 5 tablespoons St. Dalfour Red Raspberry fruit spread and the white chocolate bits.

3. Whisk the eggs and sugar until thick. Add the butter, sifted dry ingredients and finally the milk. Mix these ingredients lightly.

5. Spoon the mix in to a well greased muffin tray and bake in the oven for 30 minutes or until golden brown and cooked through.

Dust with icing sugar.

Source: https://www.stdalfour.co.uk/recipe/red-raspberry-white-chocolate-muffins/ 70 |#searchfindhowl| online

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HM HOWLER MAGAZINE | 71

Traditional

Cream Punch Preparation time: 15 minutes Cooking time: 15 minutes Servings: 1 liter

This is a Latin American recipe for eggnog, known in some countries as rompope.

Ingredients 1 can (395 grams) condensed milk 1 ½ cup liquid milk 1 piece lemon peel 4 - 5 cloves 1 cinnamon stick 3 egg yolks 1 teaspoon cornstarch 1 cup rum Freshly grated nutmeg

Preparation 1. In a saucepan, place the condensed milk, liquid milk, lemon peel, cloves and cinnamon. Stir and heat without boiling.

2. In a small bowl, place the egg yolks and add the cornstarch. Mix well.

3. When the milk mixture is hot, add a cup to the bowl containing the yolks and cornstarch. Mix quickly — this process is known as tempering the yolks.

4. Add that mixture of egg yolks and milk to the original heated milk mixture from the stove. Continue cooking over medium heat, stirring constantly until the mixture thickens.

e op p ! s om u R e li c i o d

5. Lower the heat and let cool for a few minutes.

Strain the preparation to discard all the spices.

6. Add the rum and stir.

Adjust the amount of rum as desired. Add the freshly grated nutmeg to taste.

7. Let cool and pack in glass bottles.

e v er S joy!

n e d l o c

Notes: If you want, add more nutmeg to each glass when serving.

You can serve with ice if preferred.

Take advantage of the unused egg whites from this recipe to prepare some meringue suspiros (“sighs” in English) or French macarons, which you can offer as Christmas gifts!

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Author Minimalist

Easy Traditional

Red Sangría

Preparation time: 5 minutes Servings: 12 cups

Preparing this traditional red Spanish sangría using simple methods and just 6 ingredients. It’s the perfect fruity summer beverage that’s adaptable and delicious for any occasion!

Ingredients

Preparation

1 ½ medium apple (cored, skin on, chopped into small pieces) 1 ½ medium orange (rind on, sliced into small pieces, large seeds removed / plus more for garnish) 9 - 12 tablespoons organic brown sugar, or 3 tablespoons (37.5 grams) organic cane sugar as original recipe is written 2¼ cups orange juice (plus more to taste) 1 cup brandy (plus more to taste) 2,250 ml. bottle dry Spanish red wine* 3 cups ice to chill

1. Add apples, oranges, and sugar to a large pitcher.

Muddle with a muddler or wooden spoon for 45 seconds.

2. Add orange juice and brandy and muddle again to combine for 30 seconds.

3. Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar.

Stir to combine.

4. Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).

5. Refrigerate leftovers, covered, for up to 48 hours, although it’s best enjoyed when fresh.

Notes: *For red wine, I bought the Albero Spanish Red Wine 2014 Monastrell from Trader Joe’s. However, any fruity, full bodied, somewhat-dry red Spanish wine will do.

This recipe is adapted from a new favorite of mine, Jamie Oliver Drinks Tube.

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Source: https://www.petitchef.es/recetas/postre/tortanegra-de-navidad-fid-1160818

HM HOWLER MAGAZINE | 75

Christmas Rum Cocktails Flor Ginger

• 1½ PARTS OF FLOR DE CAÑA 12 YEAR RUM • 3 PARTS OF PREMIUM GINGER ALE • ORANGE SLICE IN A BALLOON GLASS, POUR ALL INGREDIENTS OVER ICE. DECORATE WITH AN ORANGE SLICE AND ENJOY!

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CARBON NEUTRAL & FAIR TRADE CERTIFIED RUM

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Flor Old Fashioned

• 1 PART OF FLOR DE CAÑA 12 YEAR RUM • 4 DASHES OF AROMATIC BITTERS • 1 TABLESPOON OF SUGAR • SPLASH OF PREMIUM SPARKLING WATER • ORANGE PEEL • MARASCHINO CHEERY

IN A ROCKS GLASS, POUR ALL INGREDIENTS OVER ICE. MIX WITH A COCKTAIL SPOON, DECORATE WITH AN ORANGE PEEL AND MARASCHINO CHERRY. ENJOY!

Flor Negroni

• 1 PART OF FLOR DE CAÑA 12 YEAR RUM • 1 PART OF ITALIAN BITTER APERITIF • 1 PART OF VERMOUTH ROSSO • ORANGE SLICE POUR THE INGREDIENTS INTO A MIXING GLASS WITH ICE AND STIR WITH A COCKTAIL SPOON UNTIL CHILLED. STRAIN INTO A ROCKS GLASS WITH ICE CUBES AND DECORATE WITH AN ORANGE SLICE.

FlorSpresso Martini • 1½ PARTS OF FLOR DE CAÑA SPRESSO COFFEE LIQUOR • ½ PART OF FLOR DE CAÑA 12 YEAR RUM • ½ PART OF COLD ESPRESSO COFFEE • COFFEE BEANS

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ADD ALL INGREDIENTES INTO A SHAKER WITH ICE. SHAKE VIGOROUSLY. POUR INTO A MARTINI GLASS USING A STRAINER. DECORATE WITH COFFEE BEANS AND ENJOY! HM HOWLER MAGAZINE | 77 P L E A S E E N J O Y R E S P O N S I B LY.

Full service Hotel, Restaurant and Event Center

seisplayashotel.com +506-2653-6818

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Two additional Howler publications

Click the covers to see!

Regional print (contact us to create one for your region) Spanish quarterly issue is intersecting new audiences worldwide.

Contact for advertising opportunities: info@howlermag.com #s earchus findhowl HM HOWLER MAGAZINE

| 79

PURA VIDA / LIVING CR

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by Lyssa Quallia

by Patricia Sterman & Terry Carlile

GOODWILL GIFT GUIDE SPIRIT OF THE SEASON

Good Deeds for the Giving

I

n the spirit of this year’s holiday season, you may be pondering different approaches to gift giving. Many people concerned about overcommercialization offset their shopping for traditional retail-sourced presents with charitable donations directly benefiting worthy causes.

Why not consider ways to achieve the best of both intentions? You can’t go wrong when the goodness of one gift to a friend or family member goes in many different directions, whether in your own community or elsewhere in Costa Rica. Such presents are sure to delight recipients while enabling countless good deeds to be done. Here are some ideas for gifts that keep on giving back.

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HM HOWLER MAGAZINE | 81

PURA VIDA / LIVING CR

H E L P YO U R PA R A D I S E

Originating when the COVID-19 pandemic halted tourism in Costa Rica, Help Your Paradise has been instrumental to economic survival by providing food and hygiene baskets to more than 3,000 people in need. .

The Avellanas-based initiative continues transitioning with community-focused projects such as Huerta Paulina, a garden created in August on 1.5 hectares of donated land named for the local family benefactor’s grandmother. Harvested produce is shared by the volunteers working the land, who have also been taught how to earn additional income from making locally sold products such as honey, sauces and teas.

Financial support is needed to cover materials and installation of a garden irrigation system, a bodega for tools, nursery and composting bins, organic seeds, plants and fertilizer, and operational expenses.

Contact: helpyourparadise@gmail.com https://helpyourparadise.org Donate: PayPal: office@casaurbana.co.uk Account name: Casa Urbana Reference: Food Bank Avellanas Bank transfer Banco Nacional, Asoc Camara de Comercio del Rio Nandamojo $US IBAN: CR65015114520020065426 ID: 3-002-709371 Description: Food Bank Avellanas 82 |#searchfindhowl| online

H A L F WAY H O M E

Halfway Home is a foundation that provides veterinary medical care to abandoned animals lacking a responsible owner. It’s a safe place where they receive adequate attention, training, affection and exercise in readiness for adoption by a caring permanent family. In the case of rescued wildlife, animals receive transitional care before being reintroduced to a natural habitat or relocated to a suitable place.

Contact:

8815-5713 or 8754-3012 halfwayhome.cr@gmail.com Donate:

Banco Nacional Colones IBAN: CR33015106010010008352 Account: 100-01-060-000835-6 $US IBAN: CR34015124220020000412 Account 200-02-242-000041-1 BAC Credomatic Colones IBAN: CR70010200009125892152 Account: 912589215 Dollars IBAN: CR27010200009098639612 Account: 909863961 ID: 3-101-455763 tamarindovet@gmail.com howlermag.com

HOPE 4 A STREET DOG

Hope 4 A Street Dog is a nonprofit organization that has evolved collaboratively and organically with communities in the Playa Junquillal area. Its mission is to improve the lives of homeless and neglected street dogs while educating pet owners. Staffed by volunteers and funded by generous donors, it sponsors spay/neuter clinics to promote healthy outcomes for dogs and cats through awareness and compassion.

This year’s pandemic did not prevent Hope 4 A Street Dog from continuing its good work: spay/neuter procedures were performed on 183 animals and two more clinics are scheduled before the end of 2020. In 2019, 422 animals received surgery during seven spay/neuter clinics.

You can help by adopting a pet, volunteering, purchasing H4ASD merchandise or making a financial donation.

Contact:

info@hope4astreetdog.org http://hope4astreetdog.org/ Donate:

B R I D E N A VO LU N T E E R F O R E S T F I R E B R I GA D E

Support the efforts of Las Delicias del Nandamojo Brigade (BRIDENA) in protecting precious natural resources: trees, animals, water and clean air. The ever-expanding group of volunteers from different communities in the Nandamojo river basin collaborate to prevent and control forest fires.

From food and transportation to logistics and the provision of workers, your contributions can make a vital difference.

Contact:

8863-5952, 8997-4794, 62911589 Donate:

Paypal:

donate@ourwatershed.org

Banco Nacional de Costa Rica IBAN: CR79015100920020071771 Account: 200-02-009-007177-2 Asoc Proteccion de la Cuenca Rio Nandamojo ID: 3-002-699237

PayPal : hope4astreetdogcr@gmail.com Banco Nacional Account: 200-02-009-006502-0 Name: Berta Alicia Reyes Gomez bertareyesgomez@hotmail.com #s earchf indh owl

HM HOWLER MAGAZINE | 83

PURA VIDA / LIVING CR

M A I L A S U R F BAG S

MAILA bags for surfboards, yoga, beach and travel are a great gift for all the adventure lovers on your shopping list. They are made in Costa Rica by participants in the Entrecostras (Between the Seams) social enrichment program of Fundación SIFAIS. REFUGE FOR WILDLIFE

For as little as 20 cents per day you can make a difference to all of the monkeys in the care of Refuge for Wildlife in Nosara. Every year hundreds of howler monkeys are electrocuted on uninsulated power lines and transformers.

The babies are often left orphaned and need roundthe-clock care from our vets.

Refuge for Wildlife relies entirely on public donations to carry out its vital work.

Your support will make a real difference through the refuge center’s unique Adopt Mango Troop program. It is an easy and rewarding way to support these beautiful monkeys. Click the button below to be directed to our partner organization’s website where you can adopt Mango Troop!

Learn more:

http://refugeforwildlife.org/ adopt-a-monkey/ Donate:

https://www. internationalanimalrescue. org/adopt-howlertroop/adopt/mangotroop?currency=USD

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MAILA’s mission is to create high-quality, ethically sourced bags with unique designs for active people all over the world.

Learn more: October 2020 Howler article Dare to Make a Difference Sifais.org SIFAIS -Artistic Training System for Social InclusionIt is a foundation, financed by organizations and individuals, which since 2011, provides free socio-educational services through volunteers in locations marked by economic deprivation and social exclusion.

ABRIENDO MENTES

Abriendo Mentes is organizing a special COVID-19 -safe Christmas celebration for children in Potrero and Brasilito. Children are being especially affected by the pandemic and our objective is to bring them joy and encouragement this holiday season. A $15 donation will provide a special gift for one child.

Abriendo Mentes is a registered charity.

Contact and donate: Rachael Sine, Executive Director (506) 8496-9760 info@abriendomentes.org howlermag.com

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HM HOWLER MAGAZINE | 85

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HM HOWLER MAGAZINE | 87

PURA VIDA / LIVING CR

Are you addic ti on?

Are you nut rition?

u o y e Ar ta i n me n t ? e n t er

Ultimately, self-knowledge enables us to choose the most nutritious foods we can.

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TALK TO YOUR FOOD

by Laura Méndez

H

ave you ever wondered why it is important to recognize the connection we have with our food?

Have you ever wondered what ingredients are in the things you eat? Perhaps you have wondered if it is time to stop putting your health in the hands of others. That might mean deciding to simply stop obeying what the market tells you about what to eat or think.

WELLNESS

This month I have a powerful self-knowledge practice for you, which comes from a podcast I heard. The key theme is that your food will reflect your decisions.

As a result, you will be better able to know yourself and understand your needs. Or at least you will be able to have a glimpse of what your food asks you to see within yourself — those emotions that seek to be recognized and transformed.

For at least a week, you are going to ask your food several questions, then listen carefully to the answer you are going to receive. And it will be clear — usually the first thing that comes to mind — so be assured this exercise is not about overanalyzing. #s earchf indh owl

The mission is this: every time you eat something, no matter what it is, you are going to take a moment to observe your food. At the same time you are going to ask: What are your intentions with me?

Are you nutrition?

Are you entertainment?

Are you an addiction?

Listen to the answer, and above all, be honest with yourself! This is about seeing ourselves clearly, not avoiding self-judgement.

Simple, right? OK, there is one more instruction for step 2 — write the answers to your food questions in a small notebook that you take with you everywhere.

At the end of the week you can observe your answers. In this way you can begin to know about your needs. From that self-knowledge you can begin to make decisions that allow you to make changes. Ultimately, self-knowledge enables us to choose the most nutritious foods we can.

It is from this position of honesty that we can really decide to change. I encourage you to embrace honesty and be unafraid of what it reveals. Explore your relationship with food by saying yes to this mission.

HM HOWLER MAGAZINE | 89

PURA VIDA / LIVING CR

by Giannina Olivares

YOGA MEDITATION CHILD R E N E NJOY A N D B E N E F I T F RO M B OT H

YOGA WISDOM

I

n our stress-filled world, it has become increasingly common for children to be affected, even here in the paradise of Costa Rica.

Stressors for kids can include school, difficult people or any situation lasting long enough to be perceived as stressful.

Yoga and meditation have proven effective tools to help reduce stress in adults and kids alike. By lowering levels of cortisol in the body — the so-called stress hormone that functions as nature’s built-in

Even 20 minutes is long enough to help kids relax and navigate their inner space and imagination.

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alarm system — yoga encourages relaxation. The impact is felt in the body as well as the mind, improving balance, strength and flexibility. Scientists have found that meditation lowers blood pressure and helps improve other physical functions.

In her book “Sensational Meditation for Children,” Sarah Wood Vallely explores the many advantages of teaching children to meditate. Some children told her that meditation helps them prepare for tests and sport events, or it improves their relationships with their parents, friends and siblings. Others said they like meditation because “it makes them feel good when they are sad.”

Teachers who build meditation into their lesson plans report favorable outcomes that include a more peaceful classroom environment. Their students have demonstrated reduced test anxiety, more positive peer relationships and enhanced anger management skills.

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Meditation is a big word and mature concept. It might seem like a difficult fit with the superactive world of children, but not when we consider the depths of their incredible imaginations. For those daring to take that journey, meditation is just a blink of an eye away. Ideally, it occurs in a space filled with music and games that guide kids through yoga philosophy, poses, mindfulness and relaxation. This helps them explore and connect to the inner and peaceful space we all have inside.

A kids yoga class may last from 20 minutes to one hour, depending on the context and age of group members. The class outline will always include an initial mantra meditation, followed by sun salutations, song or activity, asana practice, and final relaxation. Even 20 minutes is long enough to help kids relax and navigate their inner space and imagination, while opening themselves to practices of peace and love.

In my experience, most kids love to do yoga and meditate; it is very natural and intuitive to them. Children are happy and open to trying breathing exercises, mantras and meditation. They can be enthusiastic and active while challenging their bodies, with asanas providing a learning balance.

“Peace begins with me” is the mantra for so-called “kidding around” yoga. It promotes understanding of the most important aspect: giving kids the resources to calm down, control frustration and live peacefully while growing up to fully develop their own personal yoga and meditation practice.

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HM HOWLER MAGAZINE | 93

CR BIZ

by Luciana Smania

TAKING ADVENTURE

TOURISM TO THE TOP

Diamante Finds the Perfect Spot for All to Enjoy Photos courtesy of Diamante Eco Adventure Park

O

n a perfectly bright and clear January morning in 2012, while standing on a hilltop 300 feet above the Gulf of Papagayo, Julian Rembert and Jim Correll found the inspiration needed to create Diamante Eco Adventure Park.

BUSINESS FEATURE

The two business partners had been active in the Guanacaste real estate market since 2005, when they moved to Costa Rica with their families.

“Our families immediately embraced the active adventure lifestyle,” says Rembert of the place that seemed to offer something for everyone. “The kids fell in love with everything from surfing, mountain biking and scuba diving to horseback riding.”

Weekends saw the two families looking for more adventure-packed activities to enjoy together, from riding ATVs to ziplining. They have since hosted hundreds of friends and family members over the years, and seen firsthand the rise of adventure tourism. Costa Rica’s diverse beauty, from rugged terrain and rainforest to warm oceans, combines with friendly people to create nature’s perfect adventure playground destination. It was

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from the mountain’s edge overlooking the panoramic Pacific vista that the two partners decided to use their years of personal experience and visitor feedback to create something new, exciting and unique.

This property named El Diamante, meaning “the diamond,” had what Rembert and Correll believed were the key attributes of an amazing eco-adventure park. Ocean frontage and mountains stretching down to the water made it easily accessible for the most popular Guanacaste hospitality options. When the time came to name their new adventure park, they opted to keep the historical name intact.

“We felt that with the growth in Costa Rica’s adventure tourism and increasing demand for high-quality tour options, the market was ready for a new and improved adventure destination," Correll says.

The concept combined their love of nature, the ocean, and thrilling activities into one complete destination, perfect for families and adventure seekers. This vision began to take shape in relation to what friends and clients of Rembert and Correll liked most about activities like ziplining, and nature and wildlife-based parks. They also considered negative feedback from their clients and howlermag.com

“The market was ready for a new and improved adventure destination.”

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ways to better satisfy people’s desire for more excitement with high-quality facilities and equipment.

Based on many years’ worth of information and insight from travellers, the partners sought to build something new and awe-inspiring.

They began to reimagine ziplining, a staple recreational attraction born in Costa Rica and gaining in popularity worldwide.

“We wanted a new breed of zipline,” Rembert says, “combined with a world-class animal sanctuary and wildlife education center to become the core attractions for the park."

The entrepreneurs also wanted to include a botanical garden, complete with a typical Guanacaste farmhouse replica, where guests could learn more about the culture and history of Costa Rica with hands-on exposure to the production and processing of sugar cane, coffee and chocolate.

The oceanfront location makes Diamante the only park of its kind in Costa Rica, Rembert says, “and our guests have the unique option to access the park via boat transportation."

Correll adds, “Seeing Costa Rica by water is an adventure in itself,” noting the park also offers ocean activities like kayaking, snorkeling,

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and paddle-boarding to go along with onsite ATV trails and horseback riding.

“This project took years of planning, permitting and design, but our passion and vision never wavered,” said Rembert.

The zipline delivered on what the partners imagined and adventure seekers desired. Dual lines meant the experience could be shared by pairs of friends and family riding side by side. Creating the longest lines with an ocean view in the country offered guests the added benefit of a prolonged ride time while testing their limits soaring across the mountains with the Pacific Ocean backdrop.

Diamante’s animal sanctuary is regarded as a model site. The owners worked with a team of professionals and the government to construct multiple habitats to care for animals in need. Concern for the well-being of wildlife and environmental protection is reflected in the caliber of information and education visitors receive from bilingual guides and professional staff, eagerly sharing their love and knowledge of nature.

Rembert and Correll agree that the process of transforming their vision to reality was intense and not without many difficulties along the way.

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Considering Costa Rica Due Diligence Seminars

Learn the important legal issues about moving to Costa Rica to live, from 30+ Years

of the unique blend of Canadian and Costa Rican legal practice

— helping expats.

January Seminar

LIC. RICK PHILPS, COSTA RICA LAWYER

January 12, 2020, 9AM to 11AM Margaritaville Beach Resort Playa Flamingo Click here for more info and to register.

More Information and Reservations at Email: rick@costaricacanadalaw.com www.costaricacanadalaw.com #s earchf indh owl

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CR BIZ

by Ivan Granados

INTERNATIONAL EXCHANGE OF FINANCIAL ACCOUNT INFORMATION

T

LEGAL EASE

his article will discuss the requirements and application in Costa Rica for the automatic exchange of foreigners’ financial account information with their country of origin. This exchange of financial information provides transparency to the bank accounts of foreign companies doing business in Costa Rica and individuals.

By Law 9.118 and its decree Nº 37619-RE, both in 2013, Costa Rica ratified the Convention on Mutual Administrative Assistance in Tax Matters of the Organization for Economic Cooperation and Development (OECD). Law 9.118 states that all institutions within the national banking system must submit reports based on their records at the end of each year, and also provide that data to the tax authorities in the person’s or company’s country of origin.

Costa Rica adopted the international Common Reporting

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Standard (CRS) on July 15, 2014, when it was approved by the OECD council. The CRS requires an exchange of certain financial information between the member countries and jurisdictions.

TA X OFFI CE COM PLI A NCE By the decree No. DGT-R-16-2020, published on August 5, 2020, in the official journal La Gaceta, the Costa Rica tax office established compliance as follows: • Implementation of this modality of information exchange • Definitions and general obligations to report information • Due diligence procedures for accounts of natural and legal persons • Conditions and compliance deadlines for the entities obliged to supply the information • Effective application referred to the financial accounts as established by the CRS and its comments howlermag.com

M A N DATORY R E PORTI NG

This is an annual, automatic exchange of financial data between the applicable countries.

In addition, the tax administration establishes the so-called “frequently asked questions” (FAQs) as required, and their answers, corresponding to this topic and published by OECD Global Forum.

The above decree was ratified and all financial and banking regulated institutions were notified by the General Superintendence of Financial Institutions (SUGEF), issued by resolution SGF-2859-2020.

Click https://www.oecd.org/tax/ exchange-of-tax-information/Status_ of_convention.pdf to view the countries and jurisdictions with an agreement in place that obligates them to provide this information, as well as the jurisdictions to which Costa Rica must provide the financial information.

This is an annual, automatic exchange of financial data between the applicable countries. Some of the countries that belong to the international Convention are the United States, Canada and the United Kingdom. #s earchf indh owl

According to the law, Costa Rican financial institutions must report the following to the person’s or company’s country of origin: • Names • Addresses • Tax Residences • IBAN account numbers • Current bank account balances of foreigners and companies • All account balances, regardless of amount of balance Of note, the following will be considered high-value accounts and subject to more rigorous review: a) Individuals: Those whose bank balance from 2016 onward exceeds USD $1 million b) Corporate account: Those whose bank balance from 2016 onward exceeds USD $250,000 There are some exceptions to the reporting requirements as follows: • Pre-existing accounts related to retirees • Life insurance contracts • The sale, exchange or lease of properties provided that the account is opened and used only to guarantee the buyer's obligations This international Convention allows for cross-border transparency with relation to financial accounts. It defines the type of financial information to be exchanged, the financial institutions required to provide such information, the different types of accounts which should be included and the taxpayers involved, as well as the standard monitoring procedures that financial institutions must follow.

The details of this law can be complex.

We are here to answer any questions you may have. Please feel free to contact us at info@gmattorneyscr.com HM HOWLER MAGAZINE | 99

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CR BIZ

YOUR 2021 VISION BOARD

by Joanna Blanco

GET READY NOW TO HAVE THE BEST YEAR BY ENVISIONING IT

A ENTREPRENEUR CR

re you already wondering how next year will be? Do you want to plan to have the best year possible?

I will give you a practical tool to keep your focus on 2021 goals.

It’s called a vision board. Many entrepreneurs, athletes and others striving for specific desired outcomes, create a vision board to keep their mind on the target. It is so simple that you can make one too, even if only for your personal goals.

A vision board is a set of images and other content placed together on a piece of paper or poster board,

in a notebook or on the wall, or pretty much anywhere using any combination of media you like for text and images.

Virtual vision boards are another option if you prefer an electronic format.

The main idea is that the collection of pictures and other content represents your vision. It serves as a tangible, visible reminder of your wishes.

What are your wishes for the new year ahead? These are your goals. So the first vision board step is to write your 2021 goals as precisely as possible.

Below are some questions to help you get started. Have a pencil and a paper ready and let’s begin.

FIRST THINGS FIRST

Imagine yourself in the perfect state, in the ideal location with the most important people around.

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Putting your personal life first is important … in fact, I consider it essential. If certain things are not going smoothly in your personal life, it won't be easy to track your professional goals.

1. What are the personal objectives you want to accomplish next year?

• How do you envision your health?

• How do you envision your physical howlermag.com

• • • •

body?

Where do you want to be (visiting or living)?

Where do you want to go on vacation?

Who do you want to be with and share with next year?

How do you want to feel?

Imagine yourself in the perfect state, in the ideal location with the most important people around. Envisioning this state will give you staying power with your professional goals.

2. What are the professional objectives you want to accomplish next year?

• Where do you want your company to be?

• How many clients do you want to have?

• How many different products do you like to offer?

• What revenue do you want to have?

• Do you want to hire assistance staff ?

• How much do you want to save?

There are many other questions you might ask about professional objectives, depending on your business.

ADD TANGIBLE, VISUAL ELEMENTS By clarifying these personal and professional goals, you can start your vision board. The next step is to add content that represents your goals: images, words, products, places, phases, or anything defining your goals = your vision.

For your first image, look through photos to find one depicting your best self — the person you love to be. Yes! I said a photograph of yourself. We can always be the best version of ourselves. That is why I suggest starting with a photo of that.

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Next, collect photos that reflect your goals. For example, if you want to remodel your house, search online for the details you wish to apply to your home design — the more specific, the better.

Find photos of the people you love and wish to be surrounded by. Add them to your vision board to keep them near, no matter how far away they are geographically.

Look for a picture of places you want to visit; familiar or unexplored, it doesn't matter. The point is to be constantly exposed to every place you want to see.

imaGination InspiRations visiOn knoWledge creaTivity tecHnolgy

Find phrases that add power to your visions. Write a list of your strengths.

Look for different phrases that fit each one of your strong points.

Now, for your professional vision, carry out the same steps. Look for successful companies similar to your business, so you can have the best examples to lead a great company.

Finally, keep your vision board in a prominent, visible location where you can see it often. Dream about it as much as you can.

If you want to start a vision board project, I would love to know how it goes!

Contact me at

joannablanco@vivesattva.com or on Instagram@Movimiento Sattva.

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RE/MAX OCEAN SURF & SUN

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