Isabel agrees it's the people and pace of Cape Town that keep others coming back

Since my arrival in Cape Town five days ago, I have found that Cape Town and its people have much more detail and depth than I could’ve anticipated.  Towards the end of our long journey to South Africa, I sat next to an older gentleman on the plane ride from Johannesburg to Cape Town.  I never actually got his name but he was a retired economist from Holland.  He started a conversation with me and could not stop raving about Cape Town and why he and his wife keep coming back to this beautiful place.  He said, “The beauty is spectacular and hard to beat, but the people are why I cannot stay away.”  I am starting to realize the truth behind this encounter.

One of my first impressions of Cape Town was the mountain.  Table Mountain towers over everything and can be spotted at any location.  It made me first think that the city of Cape Town was small; that was until we started journeying around.  By the third day I had seen every kind of landscape there is to see.  I thought it was wild that you could be driving over farmland and grassy fields, followed by rocky cliffs, and then minutes later through a bustling city.  Cape Town truly has it all.

Another aspect that made a huge impression on me during the first week was the food.  Meals here are not simply about eating, but rather about conversation and developing relationships.  You can expect to spend multiple hours eating out.  Restaurants are slow paced and relaxed rather than about quick turnover like they are in America.  Meals out are also an experience along with fresh cuisine.  A couple nights ago our program went out to a traditional Ethiopian meal.  We sat on stools facing small end tables made of straw.  Before we started our main course, the wait staff came around with a pitcher of warm water for you to clean your hands before you start eating.  An Ethiopian meal does not involve utensils; instead you take spongy bread and dip it into different dishes.  In total we spent four to five hours at the restaurant enjoying each course.  This has occurred at almost every meal we have had thus far and it makes it more special.  I only wish Americans reciprocated this culture.

There is still so much to come and many more first impressions to make as we venture into the next three months.  I look forward to having more conversations with influential people and enjoying many more Capetonian meals.