He took the opportunity to visit some friends he’d made over the years in Ukraine - in Kyiv and some other cities. He was teaching in Washington, but after a year of navigating teaching music during COVID, DePalatis decided to take a year off and use some money he’d saved to travel. Trouble seems to find me one way or another.” I happened to be in Iran in 2009, during the disputed elections there. Generally, my style of travel is to go find really interesting things, sort of, in places where angels fear to tread. “I just walk the earth,” DePalatis said an interview over Zoom, earlier this month.
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Being a music teacher left his summers free to travel to far away places. They’re raising money for medical supplies - or, as the name of their fundraiser suggests - to “Help John and Julia Save The World.”īut how did this American teacher end up in Ukraine? For eight years, between 2006 to 2014, DePalatis was the band and choir director at Sitka High School. The man next to her is former Sitka music teacher John DePalatis. She’s a former flight attendant turned military medic in the war in Ukraine. It’s clear, in that moment, they’re good friends.Īs Julia talks to the camera, she’s in sharp contrast to the building behind her, which is blackened from missile fire. She fist bumps him after he introduces her, and he cringes, rubbing his knuckles pretending to be in pain from the force of her fist. In the YouTube video, a man wearing a burgundy polo and baseball cap gestures to a woman on his left, wearing a periwinkle dress peppered with tiny white flowers.
After a month of airstrikes and fighting, the Ukrainian military retook the city. We'd rather cooperate than compete.John DePalatis and his friend Julia (whose last name has been omitted from this story) standing in front of a badly charred building in Irpin. And that spirit has been passed on to local businesses. "Our insularity," Landry told me, "has made us resourceful. Their cheddar (Art Senau) was sent to Fumoir d'Antan to be smoked the microbrewery À l'Abri de la Tempête supplied them with Scotch ale to wash the rinds of their Tomme des Demoiselles and they'd perfected a gelato, which was served drizzled with rosehip syrup at Gourmande de Nature, a one-stop shop for some of the Magdalens' best foods. Inside the factory, cheesemaker Renée Landry explained that they allowed the local pork producer, Aucoin des Sangliers, to collect their leftover whey to feed their boars. At Pied-de-Vent, a fromagerie that makes exquisite European-inspired cheeses, I joined a tour group following a herd of rare Canadian cows from their cliffside pastures back to the farm.
Most people here are of Acadian background, descendants of the more than 10,000 French farmers expelled from Maine and the Canadian Maritimes in 1755, and isolation and long winters made pulling together a necessity. Cooperation is considered a virtue in the Magdalens' tightly knit community.
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