1. Micronesia bananas and coconuts

    This is one of my favorite photos from my two Micronesian years, it was taken from inside a tiny fruit stand at my Uncle Natsuo's house where I often bought the pictured produce.  

  2. Ukraine A Taste of Ukraine

    (This ran as a travel essay in the Seattle Times, Aug. 20, 2004.) Since coming to Ukraine in March as a Peace Corps volunteer, my culinary palate has been wiped clean and replaced with something entirely different. I've eaten raw fish, boiled fish head, raw pig fat, squid jerky, pickled everything and an odd assortment of mystery meat, usually doused with ketchup. Pizza usually includes corn and shredded, pickled carrots, and hot dogs are covered with cabbage and mayonnaise. But I e...

  3. Ukraine Top of Pip Ivan

    Teachers, students, and two PCV's spent a day climbing Pip Ivan--at the top, the students explored and the teachers "spread a table" that was a teachers only zone.  There, Ben and I were introduced to the idea of doing a shot of vodka to help renew one's energy--it worked so well that my feet quit hurting and I was ready for the return hike.  I think the kids appreciated the teachers' attitude adjustment.

  4. Morocco Making bread

    This is my friend Zhor, taking fresh bread out of a clay oven. The women's association in the village of Ait Messoud began a project to sell their bread in the neighboring villages, as well as the larger town nearby. Eventually, we were able to expand the project to include hand rolled couscous.

  5. Micronesia Awaiting... Fate

    This pig found a cool spot to rest before its participation in a cooking demonstration at the Pacific Island Bilingual Bicultural Association conference on Kosrae in June 2007.

  6. Senegal Now that's how you make juice!

    While in Senegal I worked with a local juice and jelly business owned by a group of young women.  Through a Peace Corps Partnership Program grant I worked with them to receive their liscense to sell jucie products legally in Senegal.  We also purchased this HUGE cooking pot to pasteurize their juice and were very proud of it!    

  7. Micronesia How To Catch a Reef Fish

    This is a bottle and line for reef fishing used by my host brother to catch supper. Surprisingly effective.

  8. Morocco What's a Tagine?

    Tagine, noun. A North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid. ORIGIN from Moroccan Arabic: frying pan.

  9. Morocco Marrakech Food Stalls

    American writer Paul Bowles said that without Jemaa L'fna, "Marrakech would be just another Moroccan city." The square, which is translated as the Mosque at the End of the World, comes alive at night as foreign and Moroccan tourists, not to mention your average Marrakchi, circles around snake charmers, fortune tellers, storytellers, musicians and magicians. They are fed by over 100 food stalls which operate from late afternoon well into the night, adding a smoky haze to one of the most unique...

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“Sunset at the Railroad” by PCV Nicholas Baylor Hall. Namibia, 2011.