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... sigh in a mix of emotions. Out comes my camera for one last photograph on this trip.
The sun goes down. I stand still for a moment. I don't know if I will come this way again. Maybe somebody dear to me will come and gaze into the waters some day. May the Brahmaputra smile kindly , as he has done for me.
I give one last lingering look. Then I turn back. It is time to go home.
That was five days ago. ...
After having been in our radar for so long, we made a quick plan for Anthargange. We started at 5.30 in the morning from Bangalore and was back in time for lunch. Anthargange is just 65km from Bangalore on the Old Madras Road. Our team included Appu, John, Arun Ajith and me.
We parked the car at the parking spot at the steps leading to the temple there. After a quick breakfast we made it for the temple. The trail starts ...
... bus that stops a couple of blocks from where we live. I also bought a bicycle to ride to the institute.
For my Fulbright work, I had proposed looking at the management effectiveness of India's national parks. ATREE has assigned one of their faculty members to serve as my coordinator and mentor. Dr Jagdish Krishnaswamy, is a hydrologist, with lots of experience working in protected areas in India. He has been out of town since we arrived in Bangalore. So as of yet, I ...
Tonight I went to dinner with our local sales office principal and his wife. It was another lovely meal where I was fed until I was ready to bust! They were funny because I asked how dialed down the food was for my American palate as far as spiciness and they said they eat very bland food at home so it was spicy even for them. Interesting. But it was a great night with a very sweet couple who have lived all over the world and experienced some ...
... The frame was old and the picture fragile, and a bug wriggled underneath the glass. I offered her 20 rupees for the lot and she clucked again.
Everywhere people smile and ask where I’m from, and what, please, is my “good name”. A butcher smiles when I say Canada. He’s just killed a chicken, up to his elbows in gore and feathers as he plunges the carcass into boiling water before stripping the skin and expertly butchering the bird. ...