Peace Corps
approach to development is based on improving the capacity by the resources and
skills that are available. Volunteers are trained on using a people centered approach
thus the outcome is based on the process – not the product; using a bottom up
method, for long term sustainability. It takes creativity and patience, all
wrapped in a quirky package. We learn,
change, and co-train all at the same time. My new project is an interesting
example; introducing new ingredients to bread at the bakery.
Bread is a
staple; it’s cheap and it fills you up. The bread here in my village is the
simplest you can image, white flour, salt, yeast and water. The taste is rather dim. Personally I miss
the great tasting variety of breads that are common in the States. On my stops to
the bread bakery I’ve watch children purchase one roll and quickly eating it. Since
I work at the hospital I see too often children and adults who are
malnutrition, I often give advice to young mothers to combine fruits and
vegetables into the cereal they give to babies. It occurred to me to introduce
additional products to go into the bread. I thought it would be something fun
with good healthy results.
Anything
involving a change, no matter how simple it seems, is a process that involves many
conversations – it isn’t just passing an idea on a recipe card. Here is where
is comes in handy to have quirky nerve to motivate you.
My journey
starts like this:
I talk to
one of the owners three wives and we set a date to discuss the idea with the owner
and three sons. I introduced it by
telling them the variety of breads we eat in the States and curbed the possibility
to ingredients that are produced right here in the village, examples are
bananas, kale, carrots, even beer (the son’s liked that one). We talked of the
problem with nutrition and they mentioned that some kids just have bread to eat;
I mentioned that this could be an income generator as well as a community
resource.
They agreed
to let me show an example the following week. I took a lump of dough home, excited that they
were willing to try. Our next meeting I introduced sour dough bread. Their
reaction was a quite nod, no leaps of joy (I don’t see leaps of joys here –
reactions are subdued overall- it is a cultural difference). 
To my joy, they
were open to the possibility of another trial – which is a compliment – at
least they are open to the idea. Tomorrow it will be banana bread, with a
revision to the recipe so it’s not as sweet but nutritious, and simple to make.
If that
snags their taste buds I’m going to ask if they will be willing to do a sample
tray on the counter and make small loafs at a cheaper price. Local home farmers
could also trade mature bananas that didn’t sell for regular bread; the bakery
wouldn’t have to increase their supply costs.
Banana bread
will not be revolutionizing, but the notion of variation, small adjustments, to
have options might ignite other ideas.
Maybe
someday someone will send me a loaf of sour dough bread called Magude’s Magic Loaf.
@bloggingabroad
