We will spend the first day of the program with a little activity in order to smoothly immerse ourselves in the pace of adventure. We will visit the shores of the Pacific Ocean on the Khalaktyrsky beach, which stretches for several kilometers. And then we will go for lunch to the ethno-camp of the indigenous people of Kamchatka and get acquainted with their identity.
Breakfast. Departure to Khalaktyrsky beach.
A walk along the "black beach", watching the surf.
Hot tea, a snack.
The sand on Kamchatka beaches is of volcanic origin, so it has a dark gray color. In the berry field along the coastline in August-September, you can harvest shiksha, blueberries, and knyazhenika.
Next, we will have a real gastronomic adventure with immersion in the ethnic culture of the Kamchatka indigenous peoples — a food tour at the Eivet "Myths about Yukol".
Eyvet is the ancestral community of the Pritchin family, in which the traditional way of life of the Koryak people is closely intertwined with modern life.
The family contains 80 sled dogs and their world is an extreme marathon sled dog race "Beringia", "Avacha", the purpose of which is to preserve the unique performance characteristics of Kamchatka sled dogs.
Here, traditions are not a word from a history textbook, but a part of everyday life.
The owners of the community will share their experience, history and taste of cooking delicious dishes of the Koryak ethnic group.
The preface to the main course is served to the guests:
- yukola, without which you cannot survive the winter, is the only way to save tons of fish until next season in the absence of salt and refrigerators.;
- snacks from wild plants (wild garlic, horsetail, young shoots of ivancha);
- seaweed snacks;
- aramaki — how a recipe for the most delicate fish appeared in Koryak cuisine 100 years ago;
- seal lard — why no traveler went on the road without a decent piece of seal fat; bread made from nettles;
- vegetable snacks;
- berry juice, tincture of honeysuckle.
The story and tasting are accompanied by the aromas of cooking the main dish of fish on an open fire, which is served on the table on a birch board immediately from the hearth.
We will enjoy berry biscuits and herbal tea at the national dwelling museum, where they will tell us about everyday life, what a canopy is and why it is not cold in it when it is -50 outside the wall.
Then we will visit the chum salmon spawning ground, on the shore of which the community lives, find out where the salmon in the rivers comes from, and why not all fish can be eaten.
At the end of the program, we will get acquainted with the main business of Aveta's life — modern sled dogs. Can they think? Why are archaic wooden sleds and harnesses used in riding? How can a racer and dogs "not end" when the training plan for the season is 3,000 km? What is more important in the race — victory or the health of the dogs?
Return to the hotel in the evening.
Meals:
- tour with accommodation — includes breakfast, food service in the Eyvet (hot meals), dinner at your own expense;
- tour without accommodation — includes gastronomy in Aveta (hot meals), breakfast, dinner at your own expense.
Overnight stay: Paratunka village: spa hotel / recreation center, depending on the chosen accommodation.
Distances and duration: transfer: 98 km, 1.5 hours (one way), total program time: from 09:00 to 16:00.