What are Good Hiking Foods?

by | Mar 12, 2020 | Backpacking, Food, Hiking

Food for the Trail, Food For Life

 

We expend quite a lot of energy out on the trail, and all of those calories need to be either front-loaded or replaced.  How do we do that?  We eat food and drink water.  Here, you will find recipes that link with Blue Marble Adventure GeoTourism’s Diet and Fitness regimen for being in great trail-shape.  I have used some box mixes and premade sauces to make you life easier, you have enough to worry about training and eating right!  Bon Apetit!

To see the exercise regimen that goes with this diet visit www.bluemarblegt.com/blog

Week 1:

Day 1:

Chocolate-Banana Smoothie

2 fresh bananas

1/4 c. cocoa powder

2 c. plain almond mild, unsweetened

1/2 c. water

1/2 plain nonfat greek yogurt

1 c. power greens mix

Place bananas, powder, almond milk, and yogurt in a blender.  Puree on high until well combined.  Add greens and puree until pulverized.  Serve immediately.  Reserve extra in the refrigerator.

 Toasted BLAT with Turkey Bacon on Sourdough Bread

2 slices sourdough bread

6 strips turkey bacon

4 slices Roma tomato

2 leaves Romaine lettuce

1 avocado

Preheat oven to 300-degrees.  Place turkey bacon on roasting pan, and roast in oven for 10 mins, or until bacon is golden brown and crispy.  Slice and pit avocado, cut each half into quarters.  Toast bread to liking.  Spread 1/2 of the avocado onto each slice.  Build sandwich with bacon, tomatoes, lettuce, and remaining avocado.  Serve immediately

Classic Pizza Neopalitana w/ Whole Wheat Crust

1 package whole wheat pizza dough

1 jar high-quality marinara sauce

1 package fresh mozzarella cheese

1 sprig fresh basil

Preheat oven to 425-degrees.  If you have a backing stone, preheat it along with the oven.  On floured surface, shape dough into a circle.  With a rolling pin, roll out evenly, flouring liberally until desired thickness and shape is achieved.  Spread sauce evenly.  Slice mozzarella evenly, add to pizza.  Bake for 14-16 mins, or until dough is crispy and cheese is melted completely.  Pick and tear basil leaves, spread on pizza.  Serve immediately.

Day 2:

Berry Peachy Smoothie

1/4 bag frozen mixed berries

1/4 bag frozen peaches

2 c. almond milk

1/2 c. water

1/2 c. nonfat plain greek yogurt

1 c. power greens mix

Place fruit, almond milk, and yogurt in a blender.  Puree on high until well combined. Add water to get desired consistency. Add greens and puree until pulverized.  Serve immediately.  Reserve extra in the refrigerator.

Flaxseed Pancakes with Blueberry-Maple Syrup and Honey Butter

Organic Flaxseed Pancake Mix

1 c. fresh blueberries

3 c. Maple Syrup

1/2 c. butter

2 oz. honey

Bring butter to room temperature.  Add honey, whisk vigorously until combined and chill.  In small saucepan, heat small amount of butter, add blueberries and small amount of water.  Cook until berries become soft and begin to break down.  Add syrup and simmer for 5 minutes.  Prepare pancakes according to instructions on box and serve with warm syrup and cool butter.

Grilled Eggplant and Couscous salad with Roasted Green Chili Vinaigrette

1 eggplant, sliced, grilled, and diced

1 cup cooked couscous

1 cup roasted green chilies

3 oz. olive oil

1 oz. lemon juice

Salt and pepper to taste


Combine chilies, oil, and lemon juice in a small bowl, whisking to combine.  Combine couscous and eggplant, and dress with vinaigrette.  Serve immediately.

Seared Alaskan Salmon w/ Caramelized Vegetable Quinoa and Avocado Butter

6 oz. salmon fillet, de-boned

1 onion, diced

1 red pepper, diced

1 zucchini, diced

1 c. cooked quinoa

1 avocado, pitted and smashed

1 bunch cilantro, chopped

1 lime, juiced

1/2 c. unsalted butter, softened


 Add avocado, cilantro, and lime juice to butter and combine thoroughly.  Preheat oven to 425-degrees.  In a skillet, heat small amount of olive oil and add onion, pepper, and zucchini, cooking on low heat until vegetables are browned and sweet.  In a different skillet, heat small amount of olive oil to smoke point and add salmon, skin-side down.  Cook until edges begin to brown, and put in oven for 5 mins. or until slightly firm.  Add quinoa to vegetables and heat.  To serve, place quinoa on plate, place salmon on quinoa skin-side up, and put small pad of butter on the salmon.  Serve immediately.

Day 3:

 Pineapple-Mango Smoothie

1/4 bag frozen pineapple

1/4 bag frozen mango

2 c. almond milk

1/2 c. water

1/2 c. nonfat plain greek yogurt

1 c. power greens mix

Place fruit, almond milk, and yogurt in a blender.  Puree on high until well combined. Add water to get desired consistency. Add greens and puree until pulverized.  Serve immediately.  Reserve extra in the refrigerator.

Veggie-Stuffed Egg Bake with Boursin Cheese

3 eggs

1/2 c. broccoli florets

1/2 c. mushrooms

1/4 c. tomatoes

2 tsp. boursin cheese

1 tsp. cooking oil


Preheat oven to 350-degrees.  Saute vegetables in cooking oil using a cast iron skillet.  Whisk eggs until well combined and pour over vegetables.  Add cheese.  Cook in oven until eggs are set.  

Whole Wheat Blueberry-Chocolate Chip Muffins

2 c. whole wheat flour

2 tsp. baking powder

1 tsp. salt

2 eggs

1/2 c. butter, melted

1 c. sugar

1 tsp. vanilla extract

1 c. fresh blueberries

1/2 c. chocolate chips


Preheat oven to 350-degrees.  In a large mixing bowl add eggs, butter, sugar, and extract.  Whisk until creamy an combined.  Though a sifter add flour, baking powder, and salt.  Whisk lightly into batter.  Fold in blueberries, and chocolate chips.  Spray a muffin tin with oil.  Using 1 full ice cream scoop, portion batter into tin.  Bake for 15-20 mins., or until toothpick inserted into center comes out dry.  This recipe makes roughly 24 muffins, or two full muffin tins.

French Onion Soup with Gruyere Crouton

4 onions, sliced

2 tsp. butter

4 oz. brandy or cognac

8 oz. cans beef stock

8 oz. chicken stock

1 tsp. salt

Slices French bread

2 slices gruyere cheese


In a stock pot, melt butter and add onions and brandy.  Cook onions on low heat until onions are very brown and sweet.  Add stock and simmer for 30 mins.  Add salt to taste.


For the Croutons:  Add cheese to bread, bake in oven for 8 mins. or until cheese is melted and bread is crispy.  Add to soup.

Caprese Salad w/ Fresh Mozzarella and Heirloom Tomatoes

2 Roma tomatoes, sliced

1 ball mozzarella cheese

2 sprigs fresh basil

1 oz. extra virgin olive oil

1 oz. balsamic vinegar


Arrange tomato and cheese slices in an alternating pattern.  Season with salt, pepper, olive oil, and vinegar.  Finish with torn basil and serve immediately.

Grilled Chicken Caeser Salad with Parmigian Croutons

1 chicken breast,grilled and cubed

1 head romaine lettuce

3 oz. low-fat Caesar dressing

1 bag Caeser croutons


Season and grill chicken until juices run clear.  Chop lettuce, add croutons.  Dress and combine. Add chicken.  Serve immediately.

Day 4:

Strawberry-Coconut Smoothie

1/2 bag frozen strawberries

1 c. coconut milk

1 c. almond milk

1/4 c. water

1/2 c. nonfat plain greek yogurt

1 c. power greens mix

Place fruit, almond milk, and yogurt in a blender.  Puree on high until well combined. Add water to get desired consistency. Add greens and puree until pulverized.  Serve immediately.  Reserve extra in the refrigerator.

Frozen Raspberry “Custard”

1 cup frozen raspberries

1/2 cup whole milk


In a bowl, add milk to berries and let sit for 2 mins.  Serve immediately.

The Goat’s Cobb Salad

1/4 small bag shredded lettuce

1/4 small bag shredded purple cabbage

1 hardboiled egg, sliced

1 oz. goat cheese

1/2 c. dried cranberries

1/2 c. shelled, crushed walnuts

2 strips turkey bacon, crumbled

1 oz. balsamic vinaigrette


Combine lettuce and cabbage.  In parallel lines, garnish salad with remaining ingredients.  Dress with vinaigrette. 

Health Nut Trail Mix

2 parts skin-on almonds

1 part flax seed

2 part shelled sunflower seed

2 parts pepitas

2 parts roasted pumpkin seeds

 2 parts shelled walnuts

2 parts dried cranberries

2 parts dried apricots

1 part roasted oats

Coconut Red Curry Chicken w/ Basmati Rice

1 boneless, skinless chicken breast, grilled and cubed

2 tsp. cooking oil

1/2 c. broccoli, chopped

1/2 c. cauliflower, chopped

1/3 c. carrots, chopped

1/3 c. onion, chopped

2 cloves garlic, chopped

1 can coconut milk

2 tsp. red curry paste


Saute all vegetables with curry paste until translucent.  Add cubed chicken.  Add coconut milk, simmer until thickened.  Serve while hot.

Day 5:

Peach Tahini Smoothie

1/2 bag frozen peaches

2 tsp. tahini paste

2 c. almond milk

1/2 c. water

1/2 c. nonfat plain greek yogurt

1 c. power greens mix

Place fruit, tahini, almond milk, and yogurt in a blender.  Puree on high until well combined. Add water to get desired consistency. Add greens and puree until pulverized.  Serve immediately.  Reserve extra in the refrigerator.

Whole Wheat Waffles w/ Rum-Maple Syrup and Honey Butter

For the cakes:

1 c. whole wheat flour

1 tsp. baking powder

1/2 c. milk

2 tbsp. white sugar

1/4 c. melted butter

1/4 tsp. salt


In a large mixing bowl add butter, and sugar, whisking until combined.  Whisk in milk.  Though a sifter add flour and baking powder.  Whisk lightly until combined, let batter sit for 5 mins. In a lightly oiled waffle iron, add batter and cook until done on the inside and crispy on the outside.  Top with syrup and butter.  Serve immediately.


For the Syrup:

2 shots rum

1 c. maple syrup


Heat a small saucepan.  Add rum and cook out alcohol, simmering for at least 5 minutes.  Add syrup, and simmer for additional 5 minutes

For the butter:

2 oz. honey

1/2 unsalted butter, softened

Whisk honey into softened butter and chill.

Fruit n’ Nut Grab Bag

2 parts roasted walnuts

1 part dried apricots

1 part dried cranberries

1 part dried nectarines

1 part dried apple

1 part dried strawberry

2 part pepitas

1 part roasted pistachios

Smoked Salmon and Dill Quesadilla


2 large flour tortillas

1/2 lb. smoked salmon, 

2 c. Gouda cheese, shredded

1 sprig fresh dill, picked

Sour cream for garnish

Heat a griddle to medium heat and oil lightly.  Lay tortillas flat, and spread cheese on top.  Cook until cheese is melted and tortilla is crispy.  Add salmon, cook until salmon is heated, roughly 1 min.  Add dill, close the tortillas, remove from heat. Garnish with small amount of sour cream and serve immediately.

 

The Goat’s Fruit Salad

1 small watermelon

1 small cantaloupe

2 cups strawberries

2 cups grapes

1 sprig fresh mint, chopped

3 cups nonfat vanilla yogurt


Remove the rind and cube the melons.  Add remaining fruit, mint, and yogurt.  Fold until all fruit is covered. Will keep for up to five days when chilled and covered.

Fire-Grilled Turkey Burger w/ Sonoran Coleslaw

For the slaw:

1 cup shredded purple cabbage

1/2 c. shredded carrot

1/4 c. diced green chilies

1/4 c. thinly-sliced apple

2 tsp. rice vinegar


For the burger:

Whole wheat hamburger buns

1 lb. ground turkey

2 tsp. applesauce

1 tsp.Worcestershire sauce

1 tsp. dijon mustard

1 egg 

1 tbsp. cornmeal


Combine all ingredients in a mixing bowl.  Grill until juices run clear. Top with slaw and serve on buns.

Day 6:

Strawberry-Mango Smoothie

2 c. almond milk

1/2 c. water

1/2 c. nonfat plain greek yogurt

1 c. power greens mix

Place fruit, almond milk, and yogurt in a blender.  Puree on high until well combined. Add water to get desired consistency. Add greens and puree until pulverized.  Serve immediately.  Reserve extra in the refrigerator.

Cereal Nut Mix

2 parts Cinnamon Toast Crunch

2 parts Golden Grahams

2 parts Honey Nut Cheerios

1 part Slivered almonds

2 parts Kix

1 parts dried pears

The Goat’s Tuna Salad w/ Rye Toast

2 c. chunk tuna, drained

2 tsp. light mayonnaise

3 stalks celery, diced

1/2 c. chopped green grapes

1/4 c. chopped cranberries

1 tsp. ground caraway seed

Salt and pepper to taste


Place all ingredients in a large mixing bowl and stir well until combined.

Banana Walnut Bread

3 c. AP flour

2 tsp. baking powder

1/2 tsp. salt

3 eggs

1 c. unsalted butter, melted

1/2 c. sugar

1/2 c. brown sugar

1.5 c. smashed bananas

1 c. shelled walnuts

Preheat oven to 325-degrees.  In a large mixing bowl add butter, eggs, sugar, and beat until well combined.  Add bananas, and beat until combined.  Through a sifter, add flour, baking powder, and salt.  Mix on low setting until combined dough is formed.  Fold in walnuts.  Bake for 55-60 mins., or until toothpick inserted in center comes out dry.

Shrimp Scampi w/ Whole Wheat Pasta

1/2 pckg. whole wheat linguini

1/2 lb. raw shrimp, peeled and deveined

1/2 onion, sliced

3 cloves garlic, sliced

1 c. dry white wine

1 lemon, juiced

1/4 c. unsalted butter

Cook pasta to al dente and set aside.  Heat small amount of butter and sauce onions and garlic until onions are brown and taste sweet.  Add wine, and reduce by half.  Add lemon juice. Add shrimp and simmer until pink and firm.  Spoon sauce and shrimp over warm pasta and serve immediately.

Day 7:  

Mountain Berry Smoothie

1/2 bag frozen mixed berries

2 c. almond milk

1/2 c. water

1/2 c. nonfat plain greek yogurt

1 c. power greens mix

Place fruit, almond milk, and yogurt in a blender.  Puree on high until well combined. Add water to get desired consistency. Add greens and puree until pulverized.  Serve immediately.  Reserve extra in the refrigerator.

May The Goat be always with you

For trips through geologic time visit www.bluemarblegt.com

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What is Geology?

by | Mar 12, 2020 | Geology, Uncategorized

We Like Rocks

Though it may seem an arbitrary question, we really cannot delve into anything else, nor even have Blue Marble Adventure GeoTourism, LLC exist without discussing something vital.  What actually is geology?  By dissecting the Greek roots of the name, we can gather geo (Earth) and logy (the study of something) translates literally to “the study of the Earth”.  What does this mean?  It seems wildly general and somewhat ridiculous.

The truth is that geology is, in fact, the comprehensive science of everything.  It includes physics, chemistry, biology, and mathematics.  Geologists must possess a fundamental understanding of each of these, and draw upon that knowledge along with observation to deduce an historical account of why everything looks the way that it does.  To be a geologist is to be a scientist, a historian, a puzzle builder, an explorer, and a steward of the Earth and cosmos.

In its most pure form, geology is the study of rocks.  Where did they come from, how did they get here, and why do they look the way they do?  These are all questions that are constantly in the mind of a geologist such that an easy dayhike to anyone else is an opportunity to learn about the historical evolution of the area.  Geologists examine rocks from the ground up (no pun intended) to deduce its history starting from its building blocks, the minerals within.  The mineral composition, alignment, grain sizes, and various other physical and chemical characteristics can help a geologist determine what a rock is, then allows them to deduce the entire history of that rock and thereby the region from whence it came.

(Want a more in depth look at the birth of modern geology?  Read The Goat’s take at http://www.bluemarblegoat.blogspot.com)

From these most humble of origins, geologists have begun to unravel the mysteries of the creation of the Earth some 4.6 billion years ago until now.  From the accretion of the Earth to the present-day Anthropocene, the crust has rearranged itself into three different supercontinents, life begun and species have evolved, glaciers have come and gone, massive volcanoes have cataclysmically erupted, meteors have bombarded, and all of these wonderfully apocalyptic happenings have been recorded by the rocks that they created.

The answer to many of the questions as to why we are here and where we might be going is contained within the rock record waiting to be discovered.  Whether you set out to discover them yourselves, or whether to go guided by us here at Blue Marble, we can answer any of the questions that may nip at your existential ankles.  Ask a geologist, it will always be a great story!

Photo Courtesy of The Goat, Banded Gneiss Near Durango, CO

For More about geology and all things adventure Follow The Goat

Yellowstone Supervolcano Eruption: A Kayak Trip

by | Mar 12, 2020 | Geology, History

Catching Class V

 

Here I am, 30km below the Earth’s surface.  Patiently waiting, my kayak bobs up and down in a pool of molten magma the size of the state of Maine.  I am anticipating the ride of my life, and have been waiting for nearly 600,000 years for the perfect wave. Underneath the place in which we have come to know as Yellowstone National Park, potentially the most pristine and breathtaking place on the face of the planet, lies a boiling pot that at some point in the geologically-near future will need to release its enormous energy.  It is that release for which I am waiting, and the ebb and flow of building pressure is maddeningly rhythmic, enough to lull a thrill-seeker to sleep; but I know I must keep my vigilance, for when it comes it will be rapid and without warning.  From my vantage point, I am aware of my relative position rising nearer and nearer to the surface, pushing up the land into nearly indiscernible domes on the surface.  I rock back and forth in preparation for that moment.

 I know that on the surface mud pots have begun to broil and geysers are spouting at a rate that is uncharacteristic, yet entrancing.  Animals have scattered to the high grounds, able to perceive the slightest change in the environment.  Birds have flown, bears and bison have ascended the hillsides, and the wolves are howling, calling to each other that something is amiss.  But the people remain, still unaware of the impending geological cataclysm and distracted by the intense outer beauty.  I, however, am keenly aware of the raging torrent inside.

The magma surrounding me is a deep orange, molten at nearly 1200°C and highly silicic (composed of minerals with silicon and oxygen).  Above my head I can see the physical boundary between the earth’s mantle, a ductile more flexible layer of molten rock, and the crust, the more brittle outer layer that we call home.  In this chamber I find the same peace that I find in the middle of the ocean.  Oddly quiet yet deafening, oddly calm yet brimming with energy that I could not begin to comprehend; serenely bobbing up and down with the waves waiting, watching, anticipating that perfect moment that will take me from stoic onlooker to adrenaline-infused surfer.  I dip my paddle in again as I feel static electricity envelop the chamber, itself anticipating a release heretofore unseen by the human eye.  My moment is here.

(To Read More About The Geology of The Yellowstone Caldera, Follow The Goat into the fire at http://www.bluemarblegoat.blogspot.com)

Rising quickly, I hear the intense crashing and cracking of rocks as the magma and I ascend through the crust, melting and pulverizing everything in our path.  We are moving at a rate faster than a bullet fired from an AK-47, nearly twice the speed of sound.  Although we will slow as we breach the surface, the releasing pressure is already throwing rocks into the air at nearly 20300 m/s, enough to send them 5km into the air and land somewhere in the middle of North Dakota.  This is one of the rocks I hope to catch, then ride the ash cloud around the Earth in the upper stratosphere.  I steel my resolve as the chaos intensifies around me, bracing my boat for our exit.  At this point the landscape that was once known as the World’s First National Park is unrecognizable, decimated in a hurricane of fiery explosions and thundering earthquakes.

Watching from afar one may think they are witnessing an atomic bomb explosion, and they would be correct save for the fact that the energy released by this eruption would be on the order of 100,000,000 atomic bombs being detonated at once.  Beneath the surface I am having the time of my life bouncing from one magma wave to the other, dodging eddies and avoiding holes, all while keeping my eyes upstream.  We will reach the surface soon and I will be shot into the air riding a wave of kinetic energy created by the force of the driving magma rising and filling space once occupied by oxygen and other gases.

I see the light as the pressure blows out a hole in front of me, billowing forth ash and rock as we emerge.  I’ve left the magma wave behind, but I’m not out of the proverbial woods yet, so I thrust forth with my paddle and ride the ash wave up nearly 13km into the atmosphere, balancing ever so delicately on the debris cloud.  From my perch I watch as I cross states, then countries, then continents in a global tour de force.  I’ve had my fun, so I roll my hull, point my nose down waiting to pull my parachute until I emerge from the thick clouds of noxious fumes.  I land gently in what was once Flagstaff, Arizona, now buried under 5m of ash and dust, get out of my boat and take off my gas mask.  I suppose I won’t be hitching a ride back to the put-in this time.

Photo Courtesy of The Goat, Bumpass Hell, Lassen Volcanic NP, CA

May The Goat be with with

 

Top 5 Ancient Ruins in Arizona

by | Mar 12, 2020 | Ancient Ruins, Cultural History

Exploring the Native Heritage of Arizona

One of the truly special things about the southwest is the myriad of ancient ruins that are easily accessed and well preserved.  We here in Arizona are able to enjoy several sites attributed to Hohokam, Anasazi, Sinagua, and Puebloan people that frequented and inhabited the territory over centuries before us. Though many ruin sites are a secret (and need to stay that way), there are several that are large and very well-preserved, and have therefore been designated by various management entities (BLM, NPS, Navajo Nation) for protection.  Here are The Goat’s Top 5 Must-See ancient ruins.  Enjoy!

(Cover Photo: Anasazi Dwelling, Wupatki National Monument, Courtesy of The Goat)

5.  Walnut Canyon National Monument

IMG_0285

History: These dwellings, ingeniously carved into the steep walls of Walnut Canyon, were inhabited by the Sinagua people between roughly 800-1250 AD, and are thought to have housed several hundred villagers.  The Sinaguan were a peaceful tribe that farmed in the area and traded with other tribes.  Their rather sudden abandonment of  Walnut Canyon is attributed most likely to severe drought, although some theorize that the eruption at Sunset Volcano rendered the region uninhabitable and forced their migration.

Location:About 7 miles east of Flagstaff off I-40

4.  Agua Fria National Monument

aguawalls

History:  Designated as a National Monument by the Clinton Administration in 1994, Agua Fria is one of the most extensive ruin sites in the southwest.  There are more than 450 discernible ruins, several of which include multiple rooms and attachment structures.  The region is theorized to have housed several thousand inhabitants between 1250-1450 AD, mostly of Sinaguan or possibly Puebloan tribes.  The area itself is marked by rugged canyons, windswept mesas, and hot summer temperatures, making many of the archaeological sites very difficult to access.  However, what we find difficult today is likely the very reason this area was chosen: easily defensed, hard to find, and close to the life-giving waters of the Verde River

Location:North of Black Canyon City off I-17

3. Wupatki National Monument

DSCN1807

History:Shared by several tribes including the Ancestral Puebloan, Anasazi, and Sinaguan between 800-1250 AD, this impressive group of ruins is remarkably well-preserved, and includes structures that clearly indicate a population of potentially several thousand people.  The most impressive of these ruins (pictured above) included nearly 100 rooms, and is theorized to be the central marketplace used for trading, entertainment events, worship, and general gathering.  The area was abandoned around 1250 AD, which roughly coincides with the abandonment of the Walnut Canyon Dwellings and the eruption of Sunset Volcano that lies between the two dwelling area, and just 6 miles south of Wupatki.

Location:15 miles north of Flagstaff off Hwy 89A

2.  Tuzigoot National Monument

tz

History: Yet another pueblo of the Sinaguan culture, Tuzigoot is perhaps their most impressive.  Built into the cliffs near Sycamore Canyon, the main ruin at Tuzigoot has over 100 rooms and is perched at the top of a mesa, giving it a breathtaking (and useful) 360-degree view of its high desert surroundings.  The Sinagua used this perch to trade and farm for several generations until they abandoned it around 1400 AD.

Location: Near Clarkdale and Jerome off I-17

1.  Keet Seel Ruin

ks

History: Perhaps the most remote and dramatic ruin in the state belongs to the ancient Anasazis.  Their most famous ruin lies in Mesa Verde National Park, one of the most intricate and well-preserved ruins in the world.  Keet Seel, although smaller, is no less a feat of engineering and imagination.  Built into the Navajo Sandstone’s towering red cliffs, the ruin contains several structures with multiple rooms, evidence of irrigation, farming, trade, and a thriving community that likely was home to roughly 150 indigenous peoples at any given time.  Research suggests that this pueblo was inhabited for only about 50 years before being abandoned.  The abandonment coincided with what archaeologists and anthropologists refer to as “The Great Drought” that was the likely cause of a steady decline and exodus of the indigenous population in the region.

Location:Northeast of Kayenta in Tsegi Canyon of the Navajo Nation.  It requires an 8.5-mile hike, and permits are required.

Geologically, all of these ruins share similar characteristics; they are located on or near groundwater springs, and in areas that are either high vantage points or masked by canyon walls.  Before our modern abilities to bulldoze rock formations and create vast waterways through engineering and excavation, these people used geology and topography to pick and choose their homes.  They worked with the land to build impressive, ingenious, and flourishing societies that rivaled the largest civilizations of their day, and created sustainable living in an arid, hostile climate and landscape.

Though their current absence indicates a lack of total sustainability, it is hard to imagine building any society that is sustainable in perpetuity, being impervious to drought, volcanoes, disease, war, famine, etc.  Certainly our cities and culture as a whole are not impervious to these kind of disasters.  Although we may be more technologically advanced and able to handle rapidly changing conditions, we by no means have created a more sustainable society.

To see these ruins up close is to transport yourself back hundreds of years and vicariously live in a simple world devoid of iPhones, social media, selfies, and embraces our natural world in peace and harmony.  Cheers!

May The Goat be always with you

For other Goatly musings visit www.bluemarblegoat.blogspot.com

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Arizona Cliff Dwellings

by | Mar 12, 2020 | Ancient Ruins, Cultural History, Uncategorized

Not Simply Ruins, but Spectacular Cliff and Canyon Living

What makes many of Arizona’s ruins so intriguing is that their building styles flow so gracefully with the geology and topography of the chosen settlement site.  Nowhere is this more on display than in Walnut Canyon National Monument near Flagstaff, AZ.  These ruins, inhabited between 1150 and 1250 AD by the Sinagua people, are built directly into the sheer canyon walls.  Utilizing overhangs in the Kaibab Limestone, products of millions of years of erosion, The Sinagua (translated as “without water”) built a flourishing society of several hundred people, with livestock, crops, and trade with a network of other Puebloans in the region.

IMG_0282

Dwellings using “islands”, or overhangs in the limestone

From these positions in the canyon, the tribe could see, hear, and observe everything around them.  The settlement was easily defended using this building technique, and the tribe could easily send goods through the network of foot trails, as well as relay messages with signals across the canyon.  Any enemy thinking of attacking this settlement would have been well-advised to look for softer targets, as launching an attack against this settlement would have almost certainly resulted in an embarrassing defeat.

The settlements’ clandestine location also worked in its favor.  In contrast to the Walnut Canyon Ruins, the Wupatki Ruins roughly 10 miles to the north, also utilized by Sinagua, but mostly Anasazi people, is perched on a mesa, visible for tens of miles in all directions.  What makes each of these settlements so unique is their geographic contrast, one on a mesa to see who is coming, and one in a canyon to make sure nobody sees them.

These thought processes, not only in stark contrast to each other, but are in polar contrast to our modern way of “settlement” building.  We build for convenience, aesthetics, and capital gain.  We pay no mind to sourcing local material, available water and food sources, trade proximity, or settlement defense.  These were all important factors in these ancient dwellings that determined the sustainability of the settlement.

Though these settlements were primitive, it does make one wonder about the cyclical nature of human existence, as these dwellings wer built long after powerful and technologically advanced civilizations had come and gone such as the Greeks, Roman, Aztecs, and Mayans.  Will our species one day return to this primitive style of living?  Only time will tell.  Geologic time that is….

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