This was tea time at our language class during training. We took a break every day to have tea. Our language instructor, Aminetou, always made the tea while she spoke to us in French. A local kid, Mohammed, stopped by to play us music and I...
This impressive spread was for the birthday party of a 12-year-old girl in Kutaisi, Georgia. Georgian feasts, or supras, are not rare, though this table is especially elaborate. It's important to note that only half of the dishes are on the table...
This is Tamai, one of the older ladies in my village. Saramaccan women work very hard harvesting, cutting, and beating rice, the primary food in a Saramaccan diet. Even women Tamai's age can put an able-bodied Peace Corps volunteer in his...
This photo was taken on November 24, 2007, during my second week at my permanent site in Aksukent, Kazakhstan. My host mother and host sisters worked all day to chop cabbage and carrots into this huge pile. They then added salt and pepper and...
This photo shows my Uzbek host family, with whom I lived for all of my two years at site. In parts of Southern Kazakhstan there are many Uzbeks, who lived there long before the Soviets drew the current borders. From left to right: me, host mom,...
Here in my bucataria at the gazda house are some of my talented chefs making a bechamel sauce. It was perfect the first time! There are twelve regular students who cook with me monthly to learn new recipes in English from all parts of the world. ...
During our first visit to our permanent site of Tutrakan, site mate Michael (L) and I found ourselves invited to a birthday celebration for the deputy mayor and mayor.
Affem Kabye's village health volunteer and my counterpart Adjoua is making pate in her foyer ameliore. Pate is the staple in the Central Region of Togo. Pate is made by boiling water, adding corn flour and stirring it vigorously; it turns into a...
This was taken during Ramadan 2006 with my host family during PST, in Khemmisett. Left to right: Tulia, Moonia, me, Khadija, Rabha. We're sitting down for l'ftur, the break of the Ramadan fast. There is tea on the table, plus hrsha and m'ssmn...
This picture was taken at a convent in Bugaragara Village in Nyagatare District, Eastern Province of Rwanda. The picture shows Sister Sarafina and I in the process of making soy milk using an isekuru (a pounder) to smash soybeans.
LapLap is a staple dish in Vanuatu. During pre-service training in October 2012, our group created the dish for our training village from scratch. One of the processess of making LapLap is 'scratching' or 'ras-rassing' the root crop until it is a...
I worked with 12 schools in Costa Rice from 1980 to 1982. This was at the school called San Francisco. The teacher and students were wonderful and worked hard on their vegetable garden.
My host family and I celebrating Thanksgiving. I was honored that my host family bought 2 turkeys for Thanksgiving. I lived with host family for the duration of Peace Corps. They were gracious to me.
This photo was taken while I was helping my host family make the traditional dish of Lap Lap. In Vanuatu, the locals still cook on fire, and LapLap is a dish which uses all local ingredients and materials. It is cooked under hot rocks for 2-4...
This photo was taken in May 2012. My village had a week long cultural week where all the villagers seperated themselves into the 6 provinces of Vanuatu and did culture/custom specific activities throughout the week. My group created a local food...
During my pre-service training (PST), an RPCV came back to Nicaragua to visit my host family, who was also his old host family from when he was in PST. We made over 20 nacatamales, a traditional Nicaraguan dish made of cornmeal, pork (or chicken),...
This is my version of Costa Rica's most traditional breakfast, gallo pinto. Gallo pinto literally means "speckled rooster", and this dish gets its name from its speckled appearance of the two main ingredients, beans and rice. The dish also includes...