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After that, the tour hits Marrakech — “a crazy place! There are snake charmers, musicians and tumblers in the plaza, and tea sellers, food vendors ...” Speaking of food, Reynolds can now make a pretty mean tagine, a dish named for the earthenware pottery it’s cooked in. Moroccans make great sauces, and they use lots of lamb and chicken, apricots, figs and prunes. Reynolds said people have asked her: is Morocco safe? “I and another woman went all over and never felt a moment’s danger,” she said. Seats are still open for Reynolds’ April 14-29 trip to Morocco.
Costa Rica
Reynolds has been guiding tours through Central and South America for nine years. A couple of years ago Brandon Payne, now 14 and an eighthgrader at Wakefield School, took the Biotrek tour to Costa Rica. He calls it probably the greatest trip he’ll ever take. “It was my first trip out of the country and it was very exciting because they took us to some places that weren’t overwhelmed by tourists,” he said.
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