How to Build a Living Wall

There is always work to be done and plenty of projects to be completed at our small boutique bed and breakfast. Luckily, many of these jobs end up being a lot of fun! Today we’re going to be talking about how a group of volunteers and interns at the Rainforest Inn created a living wall of plants to cover up a plain, cement wall abutment along the walkway which leads to our private Lost Machete Hike.

Living in the rainforest and on an island can make completing projects more of a challenge. This is due to the intense climate (it’s always raining here in the rainforest) and fluctuating availability of supplies. We also try to be as sustainable as possible, and design our projects so that they work with the environment and look like they belong. We do this by using local and natural materials, and reusing supplies from past projects when possible.

We were inspired to create this living wall because our guests enjoy exploring our property, so we wanted every inch to be blooming with life and for them to feel like they are in their own tropical paradise from every angle and walkway. Ralph Waldo Emerson said “every wall is a door,” so we decided to make that door open up to a beautiful garden.

The first step of creating a living wall is to decide on placement. Ideally, it should be a wall that gets enough sun exposure to fit your plants’ needs, which brings us to the second step of choosing the right plants. You should choose plants that fit the aesthetic you are going for, and most importantly, ones that will do well in your climate so that your living wall won’t turn into a dead wall or require more care than you have time for.

Since we are in the rainforest, we decided to use plants that do well with high humidity, partial shade, and lots of rain. You will also need to decide if you will be adding soil to your wall, or using plants that can survive outside of the soil.

We decided to go with the soil-less route and chose bromeliads and orchids. Since most varieties of bromeliads and orchids are epiphytes (air plants), they can grow without soil. This made our living wall project much easier, and a little less messy!

(Bromeliads have serrated leaves and their flowers are spikey, so be sure to wear gloves, a long-sleeve shirt, and long pants.)

After you decide on the location of your living wall, and the species of plants you will be using, you will then need to gather your materials. We decided to use chicken wire to give the plants something to attach to, a drill (with screws and washers) to attach the chicken wire to the wall, wire cutters, and coconut fiber to wrap the roots and hide any empty spaces between the plants. This project did not need a lot of materials, and we happened to have a lot of them already on hand!

So, once you’re ready to start bringing your wall to life, you will need to cut a piece of chicken wire big enough to cover the space you wish to fill with plants. Once that is cut, you will use the drill to screw the chicken wire into the wall with stainless steel washers in enough spots to secure it.

Now, it’s time for the fun part!

Start to place the bromeliads into the holes of the chicken wire far enough down so that they will not fall out- it helps to choose ones that have long stems. You may have to use the wire cutters to make some of the chicken wire holes larger to accommodate any large plants.

Once the wall is filled up to your liking with plants, there will still be some spots where the wall and/or chicken wire is visible. We decided to fix this problem by using coconut fiber. We tore off small pieces and stuck them around the roots of the plants, and in any open holes in the chicken wire (where there weren’t any plants). As time goes on the plants will grow to fill these spaces.

Then we add even more to the living wall by harvesting the trunk of a large dead tree fern. We used cable ties to secure more bromeliads and orchards (with their roots wrapped with the coconut fiber) randomly around the pieces of tree fern, propped them up against the wall, and then used pieces of rebar to secure the tree fern trunks into place. We also decided to place some more bromeliads beneath the planter because you can never have too many plants… right?

To take it another step further, we cut one of the pieces of tree fern in half with a saw to create a natural planter. We then filled it with potting soil and asparagus ferns, which are very hardy plants but have tiny thorns, so be careful! We placed this natural planter on the top of the wall and used rebar again to secure it into place. We did this so that the top of the wall will be covered with plants when you look at it from above, and the asparagus fern will hang down the wall as it grows.

Don’t get discouraged if your living wall takes some trial and error to start coming together and looking alive (ours definitely did) because the finish product will certainly be worth it!

Hurricane Fiona from a Volunteer's Perspective

Being from Minnesota, the roughest weather I would have ever expected to face are blizzards and a hailstorm every once in a while. Even when I decided to volunteer in Puerto Rico, worry of a possible hurricane was barely in my mind. After my first couple weeks here, that all changed. The forecast showed a tropical storm, named Fiona, was heading in the direction of Puerto Rico. Being a Minnesotan, and not prepared to deal with a hurricane, my first instinct was to worry. Luckily, Bill and Reneé were calm and collected about the whole ordeal. They had both lived through hurricane Maria, a category 5 storm that devastated the island. With their direction and assurance, I was able to calm my anxiety and get ready to face the storm. 

The morning before Fiona was supposed to hit Puerto Rico, Bill informed us that the first thing we would have to do is cut down the power usage of the inn. Because of the impending storm, the power would likely be out and we would have to rely on solar power supplemented with  a generator, meaning that it would be essential for us to cut back. We spent the first hour of the morning unplugging refrigerators and fans in all of the suites, moving food from refrigerators to the only refrigerator that would remain on. We would have to be very mindful of our power usage, something neither of us have had to worry about before.

The next step of preparing for a hurricane is to find every single thing that could possibly blow away and make sure that it no longer can. This includes the lounge chairs out by the pool, the glass tables, the trash cans, anything out sitting on tables, even small things that would be difficult to think of, like caution signs. Everything needed to be put away. The next thing was closing all of the windows. The Rainforest Inn has four beautiful suites and protecting them from any damage was top priority. We went around to every room, closing all of the windows, making sure that no water could possibly get in. 

Once all of our main tasks of preparation were complete, we did one more examination of the property, double checking to make sure that nothing was laying out. We then took to our rooms and waited for the storm to hit. 

Hurricane Fiona took her sweet time and did not touch us until early  the next morning. When I woke up, the service was out, making it impossible to reach anyone, or have any updates about the storm, other than the occasional emergency alert. The winds began to pick up as well as the rain. It was like this all day. In our rooms, where we were sheltered from the storm, the sound of the rain was honestly very peaceful. Up in the rainforest we were lucky. I did not realize how devastating Fiona had been towards Puerto Rico until the next day when cell service came back on. 

A video of the inn during the hurricane.

I awoke to news reports about how Fiona had ravaged the island of Puerto Rico. I read about the flooding and all of the people who had to be rescued. 

The Rainforest Inn stood strong throughout the storm. There were a couple losses, such a beautiful papaya tree in the garden, as well as slight flooding in one of the suites. We started by cleaning up the flooding. I then accompanied Bill down the road in order to help his neighbors clear the road up to their houses. Two large trees had fallen down, and the community was helping to clear them. With chainsaws, they cut the branches, and I would help move these branches out of the road. It was heartening to see the community after a storm like Maria, cleaning up the road so people could get down in case of emergency. The work wasn’t easy either, even though the winds were gone, rain was still coming down. 

Bill and Reneé’s friend (blue) and I (orange) help to clear out the road the day following the storm.

Additional Photo of the trees blocking the road.

Once the road was cleared off, the papaya tree was the next thing to clean up. Using a machete, we chopped at the remains of the tree, clearing them from the garden. Again, the work was not easy, but it was important that the tree was cleaned up so the garden could be restored. Then, just like the day before the storm, we combed the property, this time picking up any branches or rubble that the storm had blown in and disposing of it, in order to make the inn as beautiful as it was in the days leading up to the storm.

In the following days, the physical signs the storm had left behind were gone. The inn was as beautiful as ever. However, Fiona had not let us off that easily. A power line had fallen on the road up to the inn and this would leave us with no power indefinitely. The water was also turned off in the days following the storm. Bill and Reneé were prepared for both of these losses. The generator was still running after the Tesla powerwalls were depleted, we just had to be mindful about conserving energy. They also have a cistern that was put into use, so we were not without water. It was essential for us to conserve both of these necessities in order to continually be able to use them for the rest of Fiona’s aftermath. 

Although there was no physical damage on account of the storm, there were some economic issues as well as the city water and electricity not reaching the inn. The Rainforest Inn had very little damage from Fiona, as well as the east end of the island. Due to the news reporting on the areas of Puerto Rico that had suffered more damages, many guests cancelled their reservations. This is expected after a hurricane, but it is too bad. Secondly, the city water and electricity did not turn back on until around four weeks later. Luckily Bill and Reneé had lived through Maria and were experts on conservation when it came to their water and energy. By conserving energy use the solar panels were able to handle the load in the daytime and the two Tesla powerwalls for most of the night supplemented by the generator especially after cloudy days. With the solar panels and generator combined, we were able to have enough energy to serve the guests who did stay at the inn during this period of time, as comfortable as they would have been when the grid electricity is working.

Solar panels at the Rainforest Inn that gave us energy when the power lines were down.

After living through a hurricane, I understand that they are scary, but with proper preparation and conservation efforts some of the damages can be either completely avoided or contained. Luckily for me, the Rainforest Inn was more than prepared.

A gourmet pizzeria and coffee shop…in a gas station?

Most gas station “restaurants” serve fast foods, fries and poorly brewed coffee. I’ve been on many road trips in the states, and although I’ve been to many gas stations, I’ve never come across one with a gourmet restaurant and excellent cafe inside. That is, until I visited Pimentón, a pizzeria inside a Shell gas station on the highway between San Juan and Rio Grande (and not too far from the airport).

Visiting the Shell station, one would never have guessed it was home to such wonderful cuisine. But after heading inside, I was immediately greeted by a cozy coffee shop interior. There are a few tables in front of a bar with a coffee machine, pastries and several baristas there to greet you. Rows of refrigerators housed an extensive selection of artisanal beers.

I ordered a cappuccino, which was delicious – and only $2. It’s made with the same select Gustos “chupacabra” blend that we serve at the Rainforest Inn.

The coffee shop, Cafe la Estacion, gas station and pizzeria are all owned by Daniel Rivera. He bought the gas station in 2012, and wanted to do something different with it. There was a lack of good coffee in the area at that time, so in 2014, he started Cafe la Estacion.

One year later he added on the pizzeria, the entrance to which is a door a few feet away from the coffee bar as well as another main entrance outside. Pimentón offers wonderful appetizers, pastas and italian entrees. But the real delight is the pizza, which is made with “tipo 00” pizza flour and cooked in an 800 degree brick oven. There our several gourmet toppings to choose from including our Rainforest Inn favorite a vegetarian one which can have a delicious white sauce instead of tomato.

Another special part of Pimentón is the seating. Although there’s an indoor dining room with tables spaced apart (more than normal because of Covid), the restaurant also has options for people who want even more privacy. Just a few steps away, there is a beautiful courtyard with several outdoor tables. Surrounding these table are seven trailers, each equipped with AC units, televisions and table space for eight people who can enjoy a private room with wine and food from the restaurant.

Daniel said the whole outdoor area was created because of COVID-19, but it’s here to stay. He hopes that soon the space will be used to hold events, like the Jazzfest Pimentón used to host.

Daniel owns the gas station and both restaurants, and he’s always expanding. Listen to our podcast to hear more about how he started Pimentón and what he envisions for the future as well as an additional new location..

Gustos Coffee Company Tour and Podcast Interview With the Owner

Bill and I traveled to San Juan to interview Omar Torres, the founder of Gustos Coffee Company. The Rainforest Inn serves Chupacabra blend from Gustos Coffee Company every morning in the form of cappuccinos, specialty lavender iced lattes, and more.

Omar gave us a tour of the Gustos’ coffee factory and barista training school.

We started off in the barista training rooms. Gustos offers barista training classes that teach foundational, intermediate and brewing skills. The company also hosts workshops that cover topics like espresso, milk texturing and latte art. The below photos are of the classroom where the learning happens:

Then, we toured the factory. Gustos sells select single origin coffees from local Puerto Rican farms in Yauco, Adjuntas and Las Marías. It was so cool to see so much coffee getting roasted and packed into bags. It takes a lot of work to get all the way from the farm to our cups!

Our final stop after the interview was ordering some coffee and pastries at the coffee shop! We both ordered cappuccinos, Bill got a blueberry cake and a wrap, and I got a strawberry cake. The coffee, the same chupacabra blend the Rainforest Inn serves to guests in the morning, was so sweet and the desserts were delicious.

To hear our full interview with Omar, make sure you listen to our podcast available on Spotify, Apple Music and Google Play.

Filtrado, a unique coffee shop in Old San Juan

Bill and I recently ventured to Old San Juan to visits Enoc Rivera and his coffee shop, Filtrado.

Enoc serves only locally grown coffee that he often blends and roasts himself. Two of his sources are Ciales PR and Hacienda Juanita. He prepares the finest lattes, espressos, cappuccinos, cortados and of course, filtrados. He showed us one of his enticing presentations which was a “pocillo” and a small cappuccino in matching cups. He also sells tea and pastries.

Enoc foams milk while making two espressos.

Filtrado’s outdoor courtyard where people can enjoy their coffee.

An iced coffee at the courtyard.

Enoc holds an espresso with milk.

This is how baristas taste coffee. A double espresso in two cups, one with milk and one without, so it can be tasted both ways.

A beautiful cappuccino served in a light blue cup

His coffee shop is unique because it’s not open in the mornings. Instead, he opens at noon and closes at 7 p.m.

Enoc says this is because coffee isn’t just to help you wake up. It’s an experience to relax and enjoy coffee’s taste and complexity.

Soon, he hopes the shop will stay open until 9 p.m. and serve some specialty cocktails and mocktails that incorporate coffee.

Enoc is a local coffee expert, and we asked him about how the coffee industry in Puerto Rico has grown in the past few years, and what its future is. To listen to his answers and hear him make a cappuccino for us and give a tour of his shop, listen (or subscribe) to our newest podcast episode on Googleplay.com/rainforestinn or Apple iTunes

This is the first part of a new project that the Rainforest Inn is doing on local coffee growers, producers and shops in Puerto Rico, so stay tuned!

Coffee Monkey - now closed but there is another shop to try in Luquillo

In Fajardo, there’s a small, hole-in-the-wall coffee shop that serves locally grown coffee – and it might be the best on the Eastern side of the island.  We are very sad that this wonderful coffee shop which served fresh roasted beans from a family farm did not survive. But now there is a shop in Luquillo to visit which serves the same Gustos brand Puerto Rican coffee that we have chosen at the Rainforest Inn. Google maps link Coffee Therapy it is also near the restaurant we recommend for mofongo, La Fonda Gourmet.

Bill and I recently visited Coffee Monkey, located in Fajardo near the movie theater complex (see our google map of Puerto Rico coffee shops and growers )

Bill posing outside of Coffee Monkey.

The shop serves two Puerto Rican coffees: A darker, stronger roast from Hacienda Tres Picachos, and a lighter one from Café Don José. 

They taste different, barista Kenneth Rivera explained to us, because although they’re the same beans, the darker roast is from a machine, while the lighter roast is from the sun. The process for drying the pulp in the sun and then blowing off the dry pulp from the beans leaves a bean that is sweeter.

I had two cappuccinos, one with each coffee. The Café Don José roast was definitely sweeter, but both coffees were smooth. Neither one was bitter and both were rich and delicious. 

The two different coffees served at Coffee Monkey: A darker roast from Café Hacienda Tres Picachos, and a lighter roast from Café Don José.

The owners, husband and wife Jason Báez and Mayte Coello, opened Coffee Monkey earlier this year. We called them to learn a little bit more about the shop. 

They told us a fun story: When they visited Hacienda Tres Picachos (a three-hour drive from Fajardo) to try its coffee, they discovered that the owner, Jose Martinez, was Mayte’s cousin. The coffee from Café Don José is the same coffee, just distributed by Jose’s son. So, Coffee Monkey is a family-run business, even though it happened accidentally!

Coffee Monkey gets new batches of coffee every week, so the coffee is fresh. 

Jayson told us that he wants Coffee Monkey to be about more than its good product. He said he wants people to remember the experiences as well. 

“You get that with the service, with employees,” he said. 

Paola, one of the baristas at Coffee Money, prepares some cappuccinos.

When the shop first opened, he hired someone to train the staff and tell them more about coffee and coffee stores. The two baristas in the shop when we visited, Paola and Kenneth, were very welcoming to us. 

 We got our coffees to-go, but Paola even made an extra one in a mug so I could take a picture of the coffee art!

A cappuccino made with Café Hacienda Tres Picachos’ coffee beans.

I also asked Jayson why they chose the name Coffee Monkey. He said they took inspiration from the mechanic term “grease monkey”, and wanted it to be in English because the shop is in a touristy area. 

“It was simple, and having monkeys being all active and all, that’s definitely how you get after you have a good cup of coffee,” he said. “It’s contagious.” 

In addition to cappuccinos, Coffee Monkey serves macchiatos, cortaditos, lattes, americanos and mochas. Its cheapest drink is a $1.50 espresso and their most expensive is a $5.50 frozen coffee. 

Coffee Monkey’s menu.

Coffee Monkey also sells bags of each coffee for $16/per bag.

If you like munching on something with your coffee, they also sell a variety of pastries – Bill selected a guava muffin. 

The shop is open Mondays-Fridays from 7 a.m. to 3 p.m. About a thirty minute drive from The Rainforest Inn, it’s definitely worth stopping by during your stay. 

Swimming Sustainably

Are you an eco-friendly traveler?

As the health and welbeing of the global environment not-so-slowly deteriorates, guests like you are inspiring an eco-revolution. Everyday more and more people have begun to make better and more conscious decisions on behalf of the planet. But what about your vacation? Air travel admittedly is not carbon friendly. But, despite its large carbon footprint, flying is sometimes the only way to get to your intended destination. Not everyone has the time or wherewithal to sail their yacht to Puerto Rico. So what else can you do to make your vacation more sustainable?

Eco-tourism

Eco-tourism is a low-impact method of travel that centers around the exploration of natural environments. It’s a small scale alternative to the typical mass commercial tourism and it aims to promote the conservation of local ecosystems and wildlife. The El Yunque Rainforest Inn Bed and Breakfast is the premier eco-tourism establishment in Puerto Rico. Located in the only tropical rainforest in the U.S. National Forest System, the Rainforest Inn curates a relaxing nature filled vacation while costing the environment as little as possible. From its rainwater recycling system to it’s locally-sourced vegetarian kitchen, the Inn strives for sustainability in every aspect of its business. With every new improvement or renovation there is always special environmental considerations such as how can we use less energy or source more recycled materials. This brings us to our newest eco-project…

The Rainforest Inn’s Solar-Heated Plunge Pool

            The summer of 2019 the Rainforest Inn undertook a revolutionary project — a sustainable spa pool. Most luxury hotel pools allow no considerations for the environment, using tens of thousands of gallons of highly chemically treated water pumped by oversized and energy wasteful pumps. Here at the Inn we wanted to build an eco-friendly pool for the property that would allow guests a cool place to relax and hang out without compromising our earth-friendly mission statement. So that’s what we did!

The Engineering Intern

Olivia Giaquinto: Rising senior Environmental Science and Engineering B.S. Candidate at Harvard University in Cambridge, MA

My name is Olivia Giaquinto, I am going to be a 4th year Environmental Science and Engineering B.S. Candidate at Harvard University, and this summer I was hired as the Rainforest Inn’s Environmental Engineering Intern. Though a pool planning novice at best, I accepted the challenge and started the design process with a simple Google search. I wanted to know what was out there in terms of eco-friendly pools, but unfortunately I didn’t find much. Most luxury hotels, even those that boast environmentally sustainable practices, don’t have any defining eco-friendly pool features. So I started from scratch, downloaded a computer aided design program and dove in headfirst — pun intended.

The Size

            The single biggest sustainable aspect of the spa pool is actually as simple as its size. At only 2,200 gallons, the Rainforest Inn’s spa pool is less than 10% of the size of the average luxury hotel pool. This not only means less water use but it also means smaller and more energy efficient pool equipment as well as less chemical’s are needed to keep it clean!

Solar Heating

            The second biggest eco-feature of our pool is the zero-energy solar heating system. Being in a rainforest in the tropics means lots of rain and lots of sun. I designed a large, slanted, South facing roof that covers 100% of the pool area. The roof is a key component because not only is it the platform for our solar collectors, but it also protects our guests from the elements and keeps the pool free of debris which reduces the load on our filter. It is a simple, cost-effective, and energy efficient alternative to an electric or gas pool heater.

The Machinery

             Since minimizing energy consumption was a priority I had to put special thought into deciding what pool equipment to use. Finding a pump that is strong enough for your pool size is important, but that means that most pool constructors end up overcompensating and installing machinery that is far too large. I learned that the best way to keep your energy use down is to get a variable-speed pump. This style of machinery allows you to customize the flow rate to your needs, ultimately keeping your system at peak performance and saving you money and energy. Along with the Energy-Star rated pump, we used LED pool lights and Energy-Star rated products designed specifically for smaller pools. See this attachment for a detailed list of all of the products we used in our sustainable swimming pool.

Recycled Materials

We cleaned nearly 1,000 vintage recycled tiles for the project!

            Though we were unable to find any adequate reclaimed wood for our roof construction, we reused and recycled materials where we could. While most pools opt to paint the inside of their pool to save time and money, we wanted to limit the use of chemical filled paint in our pool. Painted pools also have to be continually resurfaced every 5-10 years. Because of this we decided to surface the inside of the pool with vintage, recycled, non-slip tile. Though surfacing with tile is an initial investment, it lasts much longer than paint and ultimately is the more sustainable choice.  

Tropical Plants growing at the Rainforest Inn

As if the Rainforest Inn wasn’t beautiful enough, there are some incredible exotic plants that Bill and Renée have planted on the property. The other day, I was eying them all and decided to investigate. I perused the foliage and took several pictures of plants/flowers I found interesting. Bill told me most of the plants I found were varieties of “Ginger” flowers. At the Rainforest Inn we have several- including torch ginger, shell ginger, pink ginger, red ginger, and white ginger. The white ginger, pictured in the bouquet below, is the national flower of Cuba and has a refreshing perfume.

Flowers pictured above include Yellow Caribe, Torch Ginger, White Ginger, Hanging Heloconia, and Pink Ginger

Red Ginger found near our Buddha statue

Shell Ginger Plant by our driveway

Most of the beautiful flowers are Heloconia. Some include the Heloconia Pagota, Hanging Heloconia, and Heloconia Psittaocrum.

Heloconia Pagoda found in our garden

Heloconia Psittacorum found by our driveway

Yellow Helonica found at the bottom of our driveway

Renée often makes tropical arrangements (almost ikebana style) with our flowers for the rooms.

We also have a few plants that attract hummingbirds, such as the hibiscus flower, and several varieties of Bromeliad plants.

Variety of Bromeliad Plant which attracts hummingbirds

Variety of Bromeliad Plant which attracts hummingbirds

Hibiscus Flower found in our courtyard- it attracts hummingbirds

You can find these exotic plants if you wander around our property, especially by our driveway and the back porch area near the pond. They’re just another reminder of the tropical paradise that awaits you if you decide to stay here at the Rainforest Inn!

Discovery - Culinary Possibilities in Palmer, PR

As I was organizing the binder of local restaurant menus that we have for guests at the Rainforest Inn, I became intrigued with the variety of restaurants in the nearby town of Palmer. Palmer is at the main entrance of El Yunque National Rainforest, about a 20 minute drive from the Rainforest Inn. Because of its location at the main entrance to “El Yunque”, the town of Palmer gets frequented by a lot of tourists on a daily basis. The influx of tourists coming to this small town has led to several interesting and eclectic restaurants opening on the main street, the “calle principal”.

On a Tuesday afternoon, Bill dropped me off in Palmer to explore the food scene. My first stop was Lluvia, a sit down restaurant open for breakfast and lunch. The interior of Lluvia was very aesthetically pleasing, with a clean and spacious look. They also had AC, which is a big plus for those summer days in Puerto Rico where temperatures down in the lower elevations can be high.

Lluvia interior

Lluvia Interior with a bakery case of delicious choices for dessert.

I ordered a salad that had romaine lettuce, walnuts, goat cheese, dried cranberries, chicken, red onion, (sorry Bill and Renée it wasn’t vegetarian), and balsamic vinaigrette. It was really tasty, and I had a refreshing watermelon juice that paired well with the meal.

Salad with Romaine Lettuce, Walnuts, Goat Cheese, Dried Cranberries, Chicken, Red Onion, and Balsamic Vinaigrette.

My next stop was at a vegan juice bar called Degree 18. The restaurant opened in 2016, but recently had a change of ownership. The owners are passionate about vegan food, as well as showing vegans and non vegan skeptics how delicious and innovative the cuisine can be. In the future, they hope to expand to other areas of the island.

I felt right at home at Degree 18. Seating is outdoors only, but there are plenty of umbrellas and canapés to ensure you find a shady spot to enjoy your meal. As a lover of vegan food, I was eager to see what yummy concoctions this place had in store for me. All ingredients used at Degree 18 are as fresh as possible, and some are even grown on their own property.

Degree 18 Front Entrance

Degree 18 Seating Area

Degree 18 Counter and Menu

For my meal at Degree 18, I ordered the pink tide smoothie bowl. The base of the bowl had bananas, strawberries, raspberries, and mango. It was topped with blueberries, bee pollen, hemp seeds, and granola. It was very refreshing and delicious! The portion was a good size, and I actually couldn’t finish it because I got quite full.

Pink Tide Smoothie Bowl

The menu at Degree 18 features a wide variety of smoothies, smoothie bowls, juices, and vegan grub. In true Puerto Rican fashion, you can add hard liquor to any smoothie or juice for a slight up-charge!

Bill and Renée told me about their amazing veggie burger with a curry sauce. They also get their lentil wrap. I went back a couple of days later with my family (visiting Puerto Rico that week and hiking in the rainforest) and got their curry sauce veggie burger. It was amazing and my family was impressed with their meals too.

Another thing I liked about Degree 18 was the friendliness of the staff. They are eager to give customers information about all the wonderful things this island has to offer, and answer any question you might have whether it be related to the juice bar or not.

The next food establishment I checked out in Palmer was Mi Vida Cafe. I was still too full to try anything, but I ordered a coffee from the bar. Bill tells me this place has great fish tacos, as well as a good selection of fine whiskey.. This place definitely attracts locals and tourists alike. They serve traditional Puerto Rican food, as well as other unique dishes. They will serve your veggie or beef burger with tostones for the bun if you are gluten free.

The owner sources his coffee straight from the island, it’s Adjuntos coffee from Puerto Rico Coffee Roasters in the central mid-west zone of Puerto Rico. Unlike other restaurants in the area, Mi Vida was able to reopen right after hurricane Maria due to a backup generator.

Mi Vida Cafe Exterior

Mi Vida Interior

For my last stop, I headed to Peccas, a gourmet ice cream and coffee shop. This is one of Bill’s personal favorite spots, so I met him there for a quick treat. Unfortunately, I was too full to order anything. Bill, however, got what he likes to call the “Rainforest Inn” frappe, a concoction he invented that which is made with whiskey coconut ice cream and fresh espresso. I had a taste and it was heavenly.

The interior of Peccas is very cheerful and vibrant, which proves to be quite inviting to costumers. They have a minimalistic menu, and it appears as though ice cream flavors rotate on a daily basis. They also serve dessert crepes, as well as espresso drinks. Peccas appeals to the tourist that wants a unique, artisan ice cream experience. Better yet, it’s a woman owned business!

Interior of Peccas

A few other perks about Palmer is that parking is very accessible, as there is a large parking lot across the street from Mi Vida. Additionally, all restaurants are within walking distance from each other on the same street, so it’s easy to check several out at once! From visiting Palmer, I was able to get the full foodie experience I had been craving since coming here. Overall, my culinary journey in this small town was very positive. This is definitely a stop guests at the Rainforest Inn don’t want to miss!

Bill and Renée’s grandaughter enjoying some artisanal ice cream at Peccas. Livy their new german shepherd puppy had a taste too!

Recipe Testing for New Breakfast Menu Items at the Rainforest Inn

Renée prides herself on making innovative gourmet vegetarian breakfasts for the guests here at the Rainforest Inn. Her passion for delicious healthy cooking brightly shines and is evident in the way she prepares the meals through every step until the plating which is always beautiful. Even from my fairly short time here, I’ve observed that guests are consistently blown away with the food served every morning. During breakfast time, Renée and Bill go above and beyond (as usual) to make sure everyone feels right at home. After the meals are served, they usually sit down with guests and talk about fun things to explore on the island, or have general chit chat about life experiences. I was eager to become a part of this daily ritual, one that greatly impacts guests’ overall experience at the Rainforest Inn.

I consider myself to be a fairly knowledgeable cook, but when Renée asked me to develop new recipes for the inn, I was a little nervous. The recipes she makes now are so creative and diverse, I was challenged to come up with new ones that were as amazing. Luckily, I have some experience making vegetarian and vegan cuisine, so I relied on my previous knowledge to come up with some exciting new recipes.

When brainstorming ideas, I headed to trusty Pinterest for inspiration. Renée had mentioned she wanted to make a new version of the vegetarian sausages she serves several days of the week. The ones she served now are delicious and proven guest pleasers, but Renée wanted me to find a new recipe that used natural ingredients from the Rainforest Inn gardens as well as other local sources. I flagged down a few recipes that looked good, and headed to the kitchen to try them out. The one I chose seemed simple enough, it used mushrooms and beans as a base, which sounded delicious to me! The dough was easy to make, but I knew the hard part was yet to come. Later, I had to hand roll the sausages, and individually wrap them in plastic wrap. That in of itself took me an hour! At this point, I was feeling pretty discouraged, and was hoping this dish would be worth all the effort.

Base of the veggies sausages- mushrooms, apples, onions, and garlic

Veggie sausages after they had been rolled out and individually wrapped

Unfortunately, after tasting the sausages I came to the conclusion that they weren’t worth the effort. They were ok, but definitely under-seasoned, and the ones Renée serves for breakfast were far more tasty. Feeling a little defeated, I decided to make some other breakfast recipes that I had tried before, and knew were good.

The second breakfast item I made was chia seed pudding layered with mango puree and coconut flakes. I’d made chia pudding before (it’s very simple and quick to prepare), and this one was a big hit! The tanginess of the mango puree complimented the thick creaminess of the chia pudding very well. Renée tried it and really liked it as well. She said it would make a great addition to her breakfast repertoire.

Chia seed pudding layered with mango puree and coconut flakes

The last recipe I made was also something I had made before; blueberry and rosemary scones. They’re vegan too, which is an added bonus for guests that come here and subscribe to that kind of eating. Rosemary is my favorite herb, and I love the combination of sweet and savory. Renée grows rosemary in her garden on the property, so I picked some fresh for this recipe! The scones are surprisingly easy to make and that means a lot coming from someone who isn’t very keen on baking! They came out great and everyone who tried one really enjoyed it- even Bill who can be hard to please!

Rosemary blueberry scones before going in the oven

Fresh out of the oven!

The final result

Recipe testing for new breakfast items at the Rainforest Inn was a sometimes stressful, but mostly enjoyable experience. As someone who loves to cook, I feel right at home in Renée’s kitchen, especially because her kitchen is so large and complete and she has basically every cooking gadget known to man. I will follow with further blogs of more ideas for the breakfasts and also which ones Renée has chosen to include. You will never have a boring meal here at the Rainforest Inn!