“Discourse on the Nature of our Bodies, Our Systems of Faith and Some Meat Science Along the Ancient Silk Road Between Hallstatt to Turpan”
Introduction Sacred Salt and the Northern Gods
I chronicle a journey that intertwines historical and personal narratives with deep scientific exploration. The book explores how ancient mythologies encode principles of nutrition and well-being. Along the Northern Silk Road, from the Turpan Oasis in China to Hallstatt in Austria, I met the “Mirador Deorum Nordicum,” the Wonderer of the Gods of the North. She both wanders the earth and contemplates deeply. I call her the Wise Wonderer. We decided to travel these ancient roads together, to discover their secrets and investigate the wholistic and fundamental implications it has on our daily lives with particular reference to nutrition and meat science. What follows is our musings with deep implications for nutrition, well-being and meat processing.
Water Activity and Meat Tenderness
Background
Eben and the Wise Wanderer embarked on their journey back to Turpan. They did not start in Hallstatt. Instead, they initiated the return trip back to Turpan from the Iron Gate. The serene backdrop of the Danube’s eternal waters and lush surroundings sparks such contemplations ranging from meat science to spirituality.
The Iron Gates and Structured Water
They approached the imposing Iron Gates. The topic of discussion was the mysteries of life and the designs of nature. Eben initiate the discussion. “I’ve been reading an article by Mae-Wan Ho and others about how humans and animals are more accurately described as liquid crystalline organisms. Water, tightly bound and integrated into proteins—referred to as biological water—is crucial in maintaining the stability and function of biological macromolecules like proteins and DNA.”
It fascinated him. Not just the liquid crystalline nature of organisms and animals, but he never realised that there are different kinds of water in the body. He explained to Wise Wanderer what he learned. “Water in muscle can be categorized into three distinct types: tightly bound water, loosely bound water, and bulk water. These types differ based on their association with biological structures, their mobility, and their contribution to the overall quality of the meat.
“Tightly bound water is water molecules that form a hydration shell around proteins. This water is closely associated with biological macromolecules and remains highly ordered due to the influence of the protein’s structure. The molecular arrangement of this water is similar to that found in liquid crystals, where the molecules exhibit an organized yet dynamic structure. This ordered state is crucial for maintaining the structural integrity of proteins and other macromolecules in meat. Tightly bound water stabilizes these structures, ensuring that proteins maintain their shape and function, which directly affects the texture and stability of meat. Due to its tight association with proteins, this type of water is not easily lost during processes like cooking or freezing.”
“Loosely bound water exists within the protoplasm of muscle cells and, while more dynamic and mobile than tightly bound water, still contributes to the overall liquid crystalline properties of the tissue. This water is crucial for cellular processes such as nutrient transport, metabolic activities, and cell communication. Although it is less structured than tightly bound water, loosely bound water is organized enough to maintain the flexible yet ordered environment typical of liquid crystalline systems within living tissues.”
“Before slaughter, the majority of water in living muscle tissue exists as bulk water, approximately 83-86% of the total water content. This the third form of water found in the muscle. One of the primary functions of bulk water in muscle is its role in nutrient transport. Within the muscle tissue, bulk water acts as a medium for the movement of nutrients, ions, and waste products. This is crucial for maintaining the cellular activities required for muscle metabolism and overall tissue function. Bulk water ensures that important nutrients are distributed efficiently, allowing muscle cells to perform their essential roles in energy production and protein synthesis. Without the free movement of bulk water, the metabolic processes within the muscle tissue would be significantly impaired.”
“In addition to nutrient transport, bulk water contributes to temperature regulation within the muscle. Since water has a high specific heat capacity, it absorbs and distributes heat effectively, helping to maintain an optimal internal environment during muscle activity or thermal processing, such as cooking. The presence of bulk water ensures that heat can be evenly distributed throughout the muscle tissue, preventing localized overheating or damage to muscle fibres during periods of high exertion or temperature fluctuations.”
“Bulk water also provides mechanical support to muscle tissue. By filling the spaces between muscle fibres, bulk water contributes to the structural integrity of the muscle, helping it to maintain its shape and resist physical deformation.”
“Finally, bulk water serves as a solvent medium for a variety of biochemical reactions within the muscle. Many metabolic processes, including those related to muscle contraction and protein synthesis, occur in aqueous environments. Bulk water provides the necessary conditions for these reactions to take place efficiently, dissolving enzymes, nutrients, and metabolic byproducts to facilitate proper cellular function.
“Loosely bound water makes up around 10-12% of the water in the muscle and tightly bound water makes up the smallest portion, around 4-5%, and is directly bound to proteins, forming a stable hydration shell that helps maintain protein structure and function.”
“After slaughter, during the chilling process, the proportion of tightly bound water remains relatively unchanged at 4-5%, as it is strongly associated with proteins and does not dissipate easily. The slight reduction in loosely bound water post-slaughter, which decreases to 9-11%, is largely due to the breakdown of cellular structures, and this process is influenced by both enzymatic activity and physical changes in the muscle.
“After slaughter, the muscle is cut off from its supply of oxygen and nutrients, triggering a series of changes that lead to rigor mortis. During this phase, the muscle’s energy stores deplete, and the environment within the muscle cells begins to change. As this happens, proteolytic enzymes, such as calpains and cathepsins, come alive. These enzymes are normally dormant under living conditions, kept in check by the cellular environment. However, after slaughter, the drop in pH and the disruption of normal cellular functions activate these enzymes.”
“Once active, these enzymes begin to break down the structural proteins within the muscle. Calpains and cathepsins target key proteins that help maintain the structure and integrity of the muscle fibres. As these proteins degrade, the muscle’s ability to hold water diminishes, affecting its texture and tenderness. This natural breakdown is part of the aging process that tenderizes meat, but it also plays a role in reducing the muscle’s water-holding capacity, influencing the quality of the meat during further processing.”
“The protein networks responsible for holding loosely bound water in muscle tissue are primarily composed of myofibrillar proteins and elements of the extracellular matrix, such as collagen. These proteins form a structural framework within muscle cells that aids in retaining water, and their degradation after slaughter leads to the release of loosely bound water.”
“Myofibrillar proteins, which are key components in muscle contraction, include actin, myosin, and other structural proteins like titin and nebulin. During rigour mortis, these proteins tighten and initially trap water within the muscle fibres. As I eluded to, proteolytic enzymes such as calpains and cathepsins break down these proteins, reducing their structural integrity. As a result, the muscle fibres lose their ability to retain loosely bound water, leading to its release.”
“Other important proteins, such as cytoskeletal and sarcoplasmic proteins, also contribute to water retention. Proteins like desmin and vimentin, which support cellular integrity, are degraded post-slaughter. The breakdown of these proteins further weakens the muscle’s structure and its capacity to hold water.”
“The degradation of these protein networks after slaughter alters the cellular environment, reducing the ability of the muscle to retain water. This process is driven mainly by enzymatic activity but is also influenced by physical changes like muscle contraction and cooling. As a result, the water that was once loosely bound becomes free and is often lost during chilling and processing, affecting the meat’s juiciness and overall quality.”
“Most importantly, the shrinkage of muscle fibres causes water to be squeezed out of the cells, reducing the amount of loosely bound water that can be retained in the meat. The most significant change occurs in bulk water, which decreases to around 80-82%. This reduction in bulk water is primarily responsible for the weight loss observed during the chilling process, as bulk water, being the most mobile and unbound, evaporates or drains from the muscle tissue.”
“The weight lost during chilling, typically 1-3% of the carcass weight, is mainly due to the evaporation or dripping of bulk water. The chilling process causes a decrease in the muscle’s capacity to hold onto this free water, leading to a loss in juiciness and overall water content in the meat.”
Event Barriers and Their Role in Cellular Protection
As someone who dedicated his life to meat science, these insights instantly transformed his thinking on multiple fronts! The two travellers walked along the riverbank. Eben wanted to bring another concept into the discussion, namely event horizons or event barriers, as he likes to refer to it. “Event horizon” to him is too restrictive. The concept comes from physics where it refers to the point of no return around a black hole—where nothing, not even light, can escape. Eben prefers the term “event barriers”, as it incorporates all that is meant by “horizon events” in physics, but it broadens its possible application to easily be extended to biology. It becomes a reference to any boundary formed around a system which regulates what enters and leaves such a system. In the case of his musings about water in the muscle, it can then refer to structured water around proteins and within cells. This barrier selectively allows necessary nutrients and signals to pass while keeping out harmful substances. It’s a dynamic boundary that both protects and facilitates cellular processes.
He explains all this to Wise Wanderer. She took this concept of event barriers and expanded his thoughts. “Using your event barrier terminology, the shell around the cell serves to protect the cell and its proteins by controlling what enters and exits, much like a gatekeeper. Interestingly, the water itself creates such a barrier and structured water is then not just a shield but also a facilitator of life.”
Structured Water as a Dynamic Event Barrier
Eben and Wise Wanderer paused to admire the towering cliffs of the gorge. It mirrored the order and coherence they were discussing. “This structured water,” Eben continued, “isn’t static. It’s a dynamic, liquid crystalline state that adapts to the needs of the cell. It forms an exclusion zone (EZ) around proteins, creating a barrier that protects the integrity of the protein structure and function.”
The concept of EZ water was introduced by Dr. Gerald Pollack, a bioengineering professor who proposed that water in this state excludes solutes and particles, forming a unique, structured phase of water. This EZ water is crucial for cellular processes, serving not only as a protective barrier but also as a medium for cellular communication, facilitating rapid responses to changes in the environment.
The Wise Wanderer takes the thoughts to its logical conclusion. “This is what makes living organisms so remarkable. The structured water within us is an active participant in our biology. It forms these event barriers you talk about not only to protect but also to enable the complex interactions that sustain life. The coherence of this liquid crystalline state allows for a level of organization and responsiveness which, now that I think about it, is essential for health and survival.”
Preservatives and the Breaching of Bacterial Event Barriers
Eben then shifted the conversation to food science. “In meat processing, we often discuss how to bridge event barriers such as the case with bacteria, yeast and mould. Preservatives are designed to breach their event barriers. It does exactly what event barriers are supposed to do, namely, prevent the disruption of the internal system of these organisms. By bridging the event barriers of microorganisms, it disrupts their cellular membranes and interferes with their metabolic processes; preservatives prevent these microorganisms from growing and spoiling the meat.”
The Wise Wanderer added, “Exactly! The use of salt, for instance, if used in sufficiently high concentrations creates a hypertonic environment that draws water out of bacterial cells, breaching their protective barriers and ultimately causing them to die. Other preservatives work by denaturing proteins or disrupting enzyme activity, effectively dismantling the microorganisms’ defences.”
New Event Barriers in Processed Meat
They continue with their journey and Eben noted further, “In meat processing, we also create new event barriers. When we tumble meat, breaking through the cell membranes and denaturing the proteins, we expose the hydrophilic parts of the protein to water. Water, which was once unbound or ‘bulk’ water, located outside the cell becomes bound water, forming a new protective barrier. This process enhances the texture and juiciness of the meat as it can include water which is injected. The newly injected water and the previous unbound water become bound water. It becomes immobilized water, reducing the availability of water for microbial growth, thus contributing to the meat’s longevity.”
The Wise Wanderer smiled, “It’s fascinating how these processes mirror the natural event barriers we see in biological systems. Whether in a living organism or in a piece of processed meat, the formation of structured water and the establishment of event barriers are essential for maintaining stability and function.”
The air was pregnant with ancient energy. Towering cliffs, veiled in the morning mist, stood as silent guardians of the Danube’s majestic flow. The river’s waters, reflecting shades of silver and sapphire, wound through the gorge like a serpentine whisper, echoing the secrets of millennia past. The duo felt the cool breeze caress their skin, bringing with it the earthy scent of damp soil and the delicate aroma of wildflowers clinging to the rocky slopes.
They gazed upon the river, mesmerized by the gentle lapping of water against stone, creating a soothing melody that harmonized with the distant cries of birds soaring overhead. The Iron Gate’s landscape unfolded before them like a vivid, living tapestry—vibrant, textured, and brimming with life. The lush greenery adorning the cliffs contrasted sharply with rugged stone, telling a story of nature’s resilience and beauty. Every crevice and ancient tree told tales of lovers and warriors who passed through this mystical corridor.
The journey through the Iron Gate was an almost unbearable intense sensory experience. The taste of the crisp, river-chilled air on their lips, the fresh pine scent mixed with faint floral notes, wrapped them in a serene aura of peace and reverence. They watched as light and shadow danced across the water’s surface, connecting them to countless others who had been mesmerized by this place—a bond forged in splendour.
They changed from spectators to active participants in the timeless dance of river and mountain. The Iron Gate became more than a geographic passage; it was a portal to the soul of the earth, where the physical and spiritual realms intertwined. They felt the world’s heartbeat and their own life pulse, interwoven with the Danube’s flow and the whispering winds. Their connection to each other was deep, profound and eternal and the symphony of the senses brought all of nature’s beauty as witness to a perfect harmony.
Varna
The sun dipped below the horizon as Eben and Wise Wonderer approached the ancient city of Varna, located on the western coast of the Black Sea. The city is a crucial stop on their long journey along the Silk Road, from the Iron Gates of the Danube River to the sprawling eastern lands of Turpan in China. Their final destination lay far to the east, but before they could proceed, Varna’s bustling port and ancient streets called them to pause. They needed to cross the Black Sea to Batumi, the Georgian city nestled between the mountains and the sea, a gateway to the vast landscapes they were eager to explore.
The city of Varna was alive with traders, sailors, and merchants, each weaving a part of the city’s historical fabric. The air was filled with the salt of the sea, mingled with the sweet, earthy scent of spices from the east. Despite their mission, the beauty of Varna’s ancient walls and its lively market drew their eyes, a reminder that this crossroads had seen travellers like them for centuries.
They made their way through the port and Eben brought up a subject that had been on his mind since they left the Danube. “You know, Wise Wonderer,” Eben said, breaking the silence, “there’s something about pre-rigour meat that I’ve been thinking about, especially after my time in Lagos. In Nigeria, I received hot beef carcasses—pre-rigour—and it gave me the opportunity to try out some of the things I learned from Dr Hoffmann.”
The mention of Dr. Hoffmann piqued Wise Wonderer’s interest. “Ah, yes, the University of Nebraska researcher? I’ve read about his work. He demonstrated that hot boning—removing the meat from carcasses before rigour mortis sets in—was highly effective for retaining water. His work showed that pre-rigour meat could be handled in ways that maximize yield.”
Eben nodded as they walked through the city. “Exactly. The article ‘Hot Boning in America’ by Earthworm Express covers it well. Dr. Hoffmann’s research showed that deboning the carcass while it’s still warm and pliable allows the proteins to absorb more water. And when we soak the pre-rigour meat in solutions like salt-anolyte for just a few minutes, it enhances water retention. In Lagos, it was common practice to handle hot pre-rigour beef, which isn’t allowed in most places due to regulations. But there, I had the chance to put these ideas into practice.”
Wise Wonderer turned to the sea, the calm water reflecting the last streaks of daylight. “It’s incredible, isn’t it? The muscle proteins—actin and myosin—are more flexible before rigour mortis sets in. The salt can solubilize those proteins, creating new binding sites for water. And because the carcass is still warm, the proteins react even faster, improving the meat’s texture and juiciness.”
The boat they would take to Batumi was being loaded in the distance, and the two travellers watched the activity at the dock as they continued their discussion.
“Not to mention the bound water versus bulk water debate,” Eben added. “Most of the water we retain in pre-rigour meat is bound water. The salt-anolyte solution converts what would be bulk water—easily lost during freezing and thawing—into bound water that stays locked into the muscle structure. It’s especially effective if the meat is processed before the fibres stiffen during rigour mortis.”
Wise Wonderer watched the sailors moving crates of goods onto the boat, considering the implications. “So, in Lagos, you had the advantage of working with fresh pre-rigour meat, something most of the world rarely sees anymore.”
“Yes,” Eben replied, “and it made a real difference. In the rest of the world, pre-rigour meat handling is highly regulated, and in many places, it’s not permitted at all under various meat laws. But in Lagos, this was the norm. I learned a lot about how timing is everything. You need to work fast, getting the carcass into a salt-anolyte solution for just 3-5 minutes while it’s still warm, to bind the water into the proteins before rigour mortis sets in. I kept the solution at about 10-15°C, and that short soak was enough to enhance both water retention and microbial safety.”
They boarded the ship that would take them across the Black Sea to Batumi and Eben continued. “The salt’s role is crucial. If the meat is soaked post-rigor, the proteins are too stiff to absorb as much water, and most of the water remains bulk water, which drains away during thawing. But pre-rigor, the salt helps the meat bind more water into its structure, improving juiciness and minimizing drip loss later on.”
The ship set sail, and the Black Sea stretched before them, calm yet mysterious in the fading light. The wind stirred, carrying the faint scent of saltwater as the city of Varna slowly disappeared behind them. Eben looked toward the horizon, his mind still on the bound water he had learned to harness in Nigeria.
As the waves rolled gently beneath the ship, Wise Wonderer spoke up again. “I’ve read that bulk water is far more likely to evaporate or drain out of the meat during freezing. But when you use salt in combination with anolyte water, most of the water retained becomes bound water, staying locked into the meat, even after freezing and thawing.”
Eben nodded, watching the black waters lap at the side of the boat. “Exactly. It’s all about maximizing the water-holding capacity of the meat. And Lagos, with its hot beef carcasses, gave me the perfect environment to apply Dr. Hoffmann’s principles.”
As the ship approached Batumi, the skyline of the city became clearer. The bustling Georgian port town stood as a mix of modernity and tradition, with its towering buildings and historic streets set against the backdrop of lush mountains. The travellers knew that this next phase of their journey would be as full of discovery as the lessons they had discussed along the way.
With the waves carrying them forward and the misty mountains of Georgia rising in the distance, Eben smiled to himself, thinking of how far he had come, both in miles and in knowledge—from the hot carcasses of Lagos to the bound waters of the ancient Silk Road.
Batumi
The ship anchored in the busy port of Batumi, the coastal city bathed in the warm light of the evening. The smell of grilled meats mingled with the salty breeze from the Black Sea, as the two travellers, Eben and Wise Wonderer, disembarked and set foot on Georgian soil. The port city hummed with life—merchants, sailors, and travellers moved in every direction, the streets bustling with activity. The distant mountains framed the scene, and the fading sunlight reflected off the water, giving the city a golden glow.
“We should find a place to stay,” Eben said, adjusting his pack as they walked through the cobblestone streets. “Batumi looks lively tonight.”
They wandered through the city, taking in the sights and sounds of the market stalls and local vendors. After a while, they found a small guesthouse, tucked away in a quiet alley, its wooden sign swaying gently in the breeze. After securing a room, they made their way to the guesthouse’s dining area, where the rich aroma of local cuisine greeted them.
The dish that caught their eye was a plate of chashushuli, a traditional Georgian beef stew simmered with tomatoes, onions, garlic, and a variety of fragrant herbs and spices. The beef, slow-cooked to perfection, was tender and rich, absorbing the depth of the flavours from the sauce. They paired the meal with a few local beers, relaxing after the long journey.
As they settled into their meal, Wise Wonderer leaned forward, curiosity sparking in his eyes. “Eben, you’ve mentioned before how you worked with hot pre-rigour beef in Lagos. How did you manage that in a place like that?”
Eben smiled, taking a sip of his beer. Lagos had a specific challenge—most of the meat is slaughtered on open butchering slabs, which increases the risk of bacterial contamination,” Eben said, pausing to take a bite of the stew. “That’s why I mixed anolyte water with the salt solution. The hypochlorous acid in the anolyte is a powerful antimicrobial, and it works perfectly with the salt. Not only did I get the water retention, but I also reduced the bacterial load on the surface of the meat.”
Wise Wonderer nodded thoughtfully. “Makes sense, especially with the high temperatures and humidity in Lagos. The meat must be prone to bacterial growth.”
“Exactly,” Eben said, leaning back in his chair. “The combination of salt for water retention and anolyte for microbial control was ideal. We soaked the meat for 3-5 minutes, and it made all the difference. The salt concentration was just right—enough to enhance the texture and juiciness without leaving the meat too salty.”
The conversation ebbed and flowed as they enjoyed the chashushuli, each bite rich and comforting after the long day. The soft crackling of the fireplace and the hum of the city outside provided a relaxing backdrop. The travellers finished their beers, paid their bill, and made their way upstairs to the room they had rented.
The next morning, they would continue their journey along the ancient Silk Road, but for tonight, they could rest, knowing the lessons of the past were guiding them forward. As they lay down for the night, Eben reflected on how far his understanding of meat processing had brought him—from the butchering slabs of Lagos to the shores of Batumi.
The Liquid Christalline’s Spiritual Implications
Their journey continued deeper into the Caucasus Mountains, tracing the ancient Silk Road. A week had passed since they crossed the Black Sea, and now, Eben and Wise Wanderer found themselves in a desolate, forgotten place. It was once a thriving city, perched on the edge of the Silk Road, but now only ruins remaines, scattered across the mountains like forgotten whispers of a time long past. Ancient stone walls crumbled under the weight of centuries, and broken columns reached up to the sky, their grandeur lost to the ravages of time. The wind howled through the empty streets, carrying the faint echoes of bustling markets and travellers who had once walked these paths.
Amidst the ruins, Eben found a structure—half-collapsed, but still offering shelter for the night. Its weathered stones, covered in moss, stood resilient against the elements, much like the spirits of the travellers who once passed through. They decided to spend the night there, finding comfort in the quiet desolation of the place. Eben built a fire, its warmth and light flickering against the old stones as the cold mountain air settled in around them.
As they sat by the fire, eating a simple meal, the conversation naturally shifted to their spiritual journey. “The liquid crystalline nature of living beings,” Eben began, picking up a thread from their earlier discussions, “it ties into so much of what we’ve been exploring.”
Wise Wanderer, inspired by her Catholic roots, responds, “It makes me think of the Corpus Christi—the Body of Christ. Could the living Corpus Christi be understood as the ideal liquid crystalline organism?”
The fire crackled. “In liquid crystalline structures,” Wise Wanderer said, “the molecules move in a coherent, organized manner, much like the spiritual coherence within the Body of Christ. It’s flexible but unified, like the adaptability needed to maintain spiritual unity.”
Eben nodded, eyes fixed on the fire. “It’s similar to how event barriers work in both biology and spirituality. Just as cell membranes protect the cells and the skin shields the body, there’s a kind of spiritual barrier within the Corpus Christi that protects the integrity of faith. Biological water forms a protective layer around proteins, and in the same way, spiritual coherence shields the believer, ensuring that the Body of Christ functions as a whole.”
Wise Wanderer added, “The conscience acts in a similar way—as the protector of the spirit. Just like the barriers in biology or spirituality, a healthy and mature conscience acts as a guardian for the soul, discerning right from wrong and helping us navigate through life’s moral challenges. But if the conscience is immature or damaged, it can no longer offer those proper barrier properties, leaving the soul vulnerable to harm and misdirection.”
The wind outside whispered through the ruins. An air of mysticism descends. “Liquid crystals respond uniquely to light,” Wise Wanderer mused. “Much like the Church reflects Christ, the light of the world, through its many members. It’s like the Eucharist, where Christ’s presence unites believers, much like light organizing liquid crystals into a coherent whole.”
Eben, poking the fire with a stick. “Humans are like liquid crystalline structures, too—there’s an inner order that ties together our physical, mental, and spiritual health. When that inner coherence is aligned, we are in balance with our ethical and spiritual values.”
The conversation ebbed and flowed into the night, touching on the idea that we are truth—a concept that echoed in their hearts. The wind seemed to howl, “Nos sumus veritas,” The stars shone brightly above them. The eternal guardians of the mountains looked down on them. The thought that humans, with their inner crystalline nature, hold truth within themselves would carry them through the night.
The next morning, as dawn broke over the peaks, Eben awoke Wise Wanderer with soft words. “You are the romance in a million songs. Every tale of him and her tells our story. In our love, the universe delights, and the gods of these mountains, the Noricum, East Africa, and Rome celebrate us.”
They prepared to continue their journey. The spiritual discussion carried over from the previous night. “The planets are magnetically connected to the sun,” Wise Wonderes told Eben as they walked through the morning light. “Each one, including Earth, shares energy with the sun through these flux transfer events.” The level of connectedness of nature, cosmic and on earth astounds them so that words fail!
Wise Wanderer, smiling as she remembered the warmth of Eben’s words, added, “It’s fascinating how the planets, even Saturn, interact not just through gravity but through the exchange of ions. Saturn emits differently—like a son supporting a parent. It’s an energy exchange that mirrors our spiritual journeys.”
The day unfolded as they climbed higher into the mountains, their path framed by the silent majesty of the peaks. The ruins of the ancient city faded into the distance, but their thoughts remained deep in the discussions they had started. The metaphor of Corpus Christi as a crystal reflected in the sun’s light, much like their own lives reflecting the divine.
Through the silence and beauty of the mountains, they carried the knowledge that their journey, both physical and spiritual, was unfolding in perfect harmony. All connected and the universe smiled down upon them. They smiled back at each other—smitten in the joy of their shared discovery.