Armenian Rhapsody...

While digging my hands into helping the Mending Kids volunteer medical staff during their surgical mission in Armenia, I also got to take time before and after to dig in to some of the local food. It’s a win-win, for sure. This exceedingly hospitable country knows exactly what to do with bread, BBQ and alcohol, three of my favorite things!

Arthur Zakarian, the owner of HyeLandz Eco Village resort was a successful U.S. based business man until he sold it all and realized his dream of running this eco-resort.

Cherry trees everywhere. I have tried four different varieties so far and they are all delicious…

Arthur Zakarian, HyeLandz Eco Village Resort owner, giving me a look and a sniff of his homemade Walnut brandy. Strong and good!! Mmmm…
Tasting tour at Hin Areni, a modern Armenian winery.

This is the oldest known winery in the world. It dates over 6000 years. Fermentation took place in these clay buckets. They found remnants of grape skins during the archaeological dig.

The BBQ sturgeon which was quite possibly the best BBQ fish that I have ever tasted. Crunchy outside and buttery inside…

The famed Restaurant Collette at Lake Sevan: This traditional Armenian BBQ is called a Tonir. It’s recessed into the ground and has slats at the top to hold the skewers. It’s also used to make lavash.

A way to burn off of some of these calories and meet friends, I like to train in Brazilian Jiu-Jitsu wherever I go. Here in Armenia was no exception. I am with Andre Harutyunyan and his crew. Drenched in sweat, it was 100 degrees Fahrenheit that day and humid. Combine that with heavy gis and strenuous grappling, and you are pretty spent.
We may be rolling around on the mat trying to choke each other, but as Harutyunyan said to me, global friendship and the good things that go out into the universe when we meet and fight around the world is what it’s all about. Thank you to Brazilian Jiu-Jitsu Yerevan for letting me train with you and for extending Armenia’s wonderful hospitality. OSS!