Margalit Sturm Francus has lived in five different countries on three continents, where she exposed and educated her own children about the world through. In 2009, she established a nonprofit website, Autistic Globetrotting, to inspire and encourage autistic families to explore the world. Her articles have appeared in many media publications, including The Friendship Circle, SATH, HuffPost and Blogher. By communicating with both the autistic and travel communities, she aims to raise autism awareness and facilitate the implementation of much-needed accommodations for special needs travelers.
I so know the need for O2 in charming Cusco. Pacing ourselves traipsing up (very much upward pitch), sharing narrow sidewalks with local people as often as travelers requires careful breathing when you start from sea level. Good for the hotel to offer a breath. No visitor wants to miss a minute of the explorations for recovery time. Thanks for the detailed story. Question: didn’t the culinary class include cooking the much favored guinea pig?
The cooking class was fun and introduced us to the Peruvian spices and local produce.It did not include the guinea pig since I’m guessing the menu was designed to appeal to a broad audience that included kids.However ,the best part of the cooking class was savoring the prepared dishes at the special table in the hotel kitchen while chatting with the chef and staff.We were thrilled to hear about the hotel’s ability to provide oxygen in the rooms upon request but I’m pleased to report none of us suffered any altitude side effects whatsoever.
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I so know the need for O2 in charming Cusco. Pacing ourselves traipsing up (very much upward pitch), sharing narrow sidewalks with local people as often as travelers requires careful breathing when you start from sea level. Good for the hotel to offer a breath. No visitor wants to miss a minute of the explorations for recovery time. Thanks for the detailed story.
Question: didn’t the culinary class include cooking the much favored guinea pig?
The cooking class was fun and introduced us to the Peruvian spices and local produce.It did not include the guinea pig since I’m guessing the menu was designed to appeal to a broad audience that included kids.However ,the best part of the cooking class was savoring the prepared dishes at the special table in the hotel kitchen while chatting with the chef and staff.We were thrilled to hear about the hotel’s ability to provide oxygen in the rooms upon request but I’m pleased to report none of us suffered any altitude side effects whatsoever.