Day #5: Traveling and Mapping via I-phone ~ Wengen to Murren

Day #5 Traveling and Mapping via I-phone
 Wengen to Murren (Friday, Saturday)

On this morning we take the train to Lauterbrunnen, pack up our back packs from the co-op with a fresh baguette, wine and beer. We walk to a waterfall and hike to the top. I accidentally lean over the railing dropping our fresh baguette into the falls! Well at least it wasn't my camera or the wine! Since our lunches are important cultural events for us, we trudge back to the co-op to buy more bread. (see if you can find the wine in picture below?) 

We hike across a beautiful valley to the 2^ndTrummelbach falls that is entirely inside a mountain. There are 10 stages to this falls inside the mountain and it produces 22,000 liters of water per second. Since this is another incredibly hot day going inside this mountain is like going under a cold shower and cools us off.  How lovely! The water comes from 19 glaciers and is the only falls inside a mountain in the world that is accessible to people. 

Leaving here we continue hiking through a beautiful valley surrounded 360 degrees with mountains. I love it because there is no elevation and while it is hot we are not at a high elevation so I am not compelled to grunt.  We sit by the glacier stream to cool off and enjoy another lunch masterpiece. 

Glacier Stream 

Beautiful Valley

Main Course

Meringues and Dinosaurs for Courage for Dessert

We hike to another cable car, passing more cows and listening to bell symphonies. I wonder if I could use this soundtrack at night to help me get back to sleep in Seattle because it does have a meditative effect. To my surprise at the side of the valley field is a quaint Swiss home with a vending machine offering fresh mountain cheese and wine! The Swiss seem to have everything covered for the essentials of hiking.

Taking a bus and 2 cable cars back up the mountain we arrive in Murren a mountain village at 5,374 feet which cannot be reached by public road. It has a population of 450 people and was the principal location for the James Bond movie On Her Majesty’s Secret Service.  We reach the Alpenruh hotel where we will stay for 2 nights; however, we find our luggage has not arrived. We believe the efficient Swiss will find us so we set out to explore this quaint town and find a place for a cappuccino and beer. 










It begins to rain .. our first rain of the trip. Back later at the hotel our luggage has arrived and the hotel manager leaves us a gift of a bottle of wine.  Naturally our dinner is preceded by wine and cheese on our room balcony that has a view to die for.  Perhaps I will stay here forever. 

Anna on our hotel room balcony

View from our room deck right side 

View from hotel room left side

Even though it is raining, we have dinner on the hotel deck and order cheese fondue. Yes more cheese! We like that the temperature is cooler, especially as none of our hotels have had air conditioning. 

The next day it is nice to relax and not have to check out of our hotel with bags ready to go by 8:30. Nor do we have any gondolas, cable cars, ski lifts, buses or train deadlines.  We lounge with coffee in bed and have another amazing breakfast. 







 We have some more strenuous climbing up to the Mountain View trail but since it is cloudy, not so hot and part of the way is through forests, I notice I am grunting less and nibbling blueberries. Nonetheless the cows seem to go up faster than me and seem frustrated with my slowness.  Reaching the ridge we have beautiful mountain views of Eiger, Moncho, and Jungfrau peaks, and the glaciers.

Some of the cows here actually seem to follow us on the trails. The forests here remind us of Washington State. 

We find a bench with an amazing view for a lunch. At this point our lunches have progressed to including wine and beer! 








We are back at our hotel by 3 pm and it begins to rain again. Perfect timing. We have hiked 7.3 miles, 4-5 hours , 1995 elevation gain, average 39 minutes a mile and 22, 320 steps.  It feels cozy in our room and we toast each other with Prosecco on the deck and talk to John via Skype. 

Our dinner out this night includes crepes made of spinage and cheese followed by a sugar crepe. Why do I talk about food so much? Food seems to taste so much better after hiking?  We watch a you-tube on people trying to save the melting glaciers by covering them with plastic sheets.

Anna’s Mapping

I am sure I couldn’t have done this trip without Anna’s expert guiding skills. She had downloaded Swiss maps and is incredibly conversant with reading these detailed maps of where trails go, the level of ascension, the possible cut off routes and where and when we might catch a bus or train or cable car. I am so impressed with her organization and confidence and how she researches possible hikes. She typically presents me with 3 options and the pros and cons in terms of level of altitude ascension vs. views vs. time line and number of miles. I know I slow down her pace but she is patient with my slower progress. I have trouble making these choice decisions at times as I want her to be satisfied and don’t want to let her down. I also find my brain thinks I can do more than my body is capable of.  She pushes me to make up my mind and I often vacillate with indecision. I have an epiphany towards the end of the trip that it probably doesn’t make any difference what choice I make, that every hike is an amazing adventure and beautiful in a unique way, especially because I have Anna's company. She also is a model for me and provides consultation in how to use the I-phone to google trips involving postal buses, trains, gondolas, cable cars and finding hotels and to make Instagram stories without making me feel completely inept.   I wonder how I used to travel with ease without I-phones! On this last hiking day I realize I am no longer taking my hair brush in my backpack and comfortable wearing my 5-days old dirty shorts. Next time I won't take so much stuff!

"The hills are alive with the sound of music..."

Day #4: Understanding Cowulture ~ Hike from Grindelwald to Wengen

Day #3 Understanding Cowulture ~ Hike from Grindelwald to Wengen (Thursday)

Anna tells me this is the best breakfast of our whole trip and I think I agree. There is an amazing selection of cheeses, hard boiled and scrambled eggs, granolas, fruits and juices, fresh croissants, home made jams and honey, and amazing breads. I eat much more than my usual granola with the hope this will provide the fuel I need for the ascent ahead of us. We take the train partially up the mountain to Alpighen where we begin the hike uphill. Anna presents the choice I must make between the Eiger Trail which is very steep with amazing views and another somewhat less steep ascent with less dramatic views. While I try to talk myself into the Eiger Trail I know I would be grunting. Anna is worried when I grunt and asks if I should stop. I explain to her that my grunts are like the tennis player Novak Djorkovic who recently won his 5^th Wimbledon. He grunts every time he hits the ball. I tell her that my grunts don’t mean I am defeated but am slamming the ball home. She replies that my grunts don’t sound so hopeful or aggressive!  Clearly I need to work on my tone. I decide on the less dramatic ascent route but don't promise less grunting! 

On this trail it is a 450 feet elevation gain for 2 hours in hot sun.  We stop for an  energy boost with meringues and to wash our faces in cold river water. Zach has put a surprise bag of dinosaur gummy bears in my pack and Anna offers these to me as courage candy. I confess to using these liberally.  We reach Kleine Scheideggand then take a train to reach Eiger Station and EigerGlacier restaurant. This is the last stop before the train to “top of the world.” Eiger mountain top is at 12000 feet. Most tourists take the train to the top to walk on the glacier and we see that the train is packed not with hikers but with those going up for the views. Did you know trains could go to the top of a mountain? How amazing and Bond-like is that? 

During lunch on the deck at Eigerglacier restaurant we watch hikers trudging up a very narrow trail which is surrounded by the Eiger, Jungfrau, and Wetherhorn mountains. The feeling of expanse of these mountain surroundings is almost overwhelming;  nature seems so close as we listen to glaciers calving and worry about environmental warming and its effect on water supply.  We decide to hike down on one of the scariest and narrowest trails yet with the most spectacular views I have ever seen. Either side of the trail is straight down and although I don’t have height issues I do find this makes me dizzy. I carefully use my poles and love the challenge but mostly watch my steps rather than looking at the view as I walk. 

I stop to view the amazing rock and glacier formations. There are numerous waterfalls coming down from the mountains.  I am reassured by the cows on the hillside looking relaxed and the bell symphony. I wonder if they ever fall off the edge?

Descent Trail

We stop in a beautiful alpine meadow for a dinosaur gummy for courage snack and can see Wengen below us in the distance. 

We pass a dairy farm with cow bells hanging from the roof and arrive at Wengernalp, a train station located between Wengen and Kleine Scheidegg and take the train to Wengen. I do believe this is the most beautiful hike yet. Have I said that before?



 

We stay at Belvedere Hotel, again having a room with amazing views of the mountains and following our pre dinner deck habit of wine, beer and cheese. 

Belvedere hotel deck

During our restaurant deck dinner of risotto and salad a marching band of people dressed in Swiss traditional attire and banging huge cow bells pass by. Later we listen to a man playing a traditional Swiss horn and head back to our hotel to research more about the cows we are falling in love with. Anna is also tutoring me on Instagram and mapping via I-phone and often has small tests for me to see if I am learning anything! 

Cows ~ Why are these cows up this high on the mountains? Why are they wearing cow bells?
Watching the cows graze on these steep hillsides we have wondered if they ever fall off the edge? Our internet search reveals they do have hiking accidents at these higher elevations and fall off cliffs and this is why farmers put up fences. To our amazement we discover these cows only come up here this high for the summer months for 100 days for vacation!  The farmers believe that at these higher elevations there is greater variety in grass food and herbs which leads to better cheese. During these summer months a team of cheese makers is hired to make the fresh cheese right away after milking the cows.





Apparently there is strong interest in keeping this summer cow high grazing and cheese making tradition in the high Alps alive in Switzerland. The government encourages this centuries-old tradition by subsidizing this cowuture ($412 per cow).  Despite the fact the cheese makers work 14-hour days from 5 am all day 7 days a week and they are not paid well, we are told they like the life style and many Swiss dream of a summer on the “Alp” milking cows and making cheese. 

There are about 500,000 cows marched from their valley farms at the start of every summer for their vacation in the Alps. In Switzerland there is 1 cow for every 5 people and most cows have names such as Bella, Brianca etc   In US there are more guns than people. Perhaps cows could be offered as an alternative money making plan?  The fresh cheese from these grazing cows is called alpkase and is said to be richer in omega-3 fatty acids. According to the Swiss Association of Alpine Farms, around 4,000 tons of Alp cheese is produced every year. 

The cow bells which can cost as much as $1000 are only put on the cows for the summer months apparently as a way to ward off predators and keep track of where the cows are. There are some researchers contesting the use of these bells saying they lead to hearing loss and cause cows to chew less.  I find out that the cows return home at the end of their summer vacation via the cable cars!