AgWired

Each stop on the way up to the Schilthorn had its own little shops or restaurants so you didn’t have to go all the way. In fact, at one of the stop they had a very nice looking tavern but we had to just keep moving. It’s a process to get several hundred people up since we filled several cars and only one goes at a time.

Did I mention that the Schilthorn is a mountain? After getting to the bottom of it, the only way up is to climb or take cable cars. Not just 1 cable car. It was 4 separate car rides to the Schilthorn. We were packed in and just slightly nervous since was the first time most of us had ridden on one of these things.

I mentioned scenery and Switzerland has a lot of it. As we progressed further into the mountains we could see waterfalls everywhere. I suppose they are active all the time since these mountains have snow on them all the time. I didn’t get the name of the little village at the bottom of this waterfall but it had quaint little houses and hotels and looked like a great place to stay.

The end of the second day at the IFAJ Congress was dinner on the Schilthorn. We had to travel for over an hour to get there. The ride was through absolutely beautiful scenery until we got there.

After lunch on day two it was workshop time. There were 4 workshops on topics such as “New Challenges For Swiss Agriculture Policy,” “New Agriculture, New Technologies,” “Retailers, Consumers and New Agriculture” and “New Agriculture, Cultural Landscape and Tourism.”

The Seepark Hotel where we’re staying here in Thun is located right on the lake and it is beautiful! We’ll be out on the lake tomorrow evening for our farewell dinner and have pictures from that to show you then.

I just have to give a plug for this guy. At lunch he was creating tasty little flowerets of an excellent cheese. He’s not a monk, just looks like one. That’s because this cheese was originally made by the monks of the Monastery of Bellelay. They don’t anymore but the tradition continues. The cheese comes with the little “pirouette” tool that you turn and slice the cheese off in a ribbon. You can order it online now from Tete De Moine.

After the morning general sessions we all had time to browse various exhibits set up outside the main hall. Lunch was also served. This was a cheese fest! I don’t know how many kinds of cheese there were. I tried them all and they were all delicious.

I mentioned before how there was tremendous flooding in Switzerland just a week or so ago. Outside our hotel here at the IFAJ Congress they’re still pumping water out of the basement. This has been going on since we arrived without stop. The hotel is on the edge of Lake Thun and became a temporary island during the worst of it.