Chickens are an essential asset in numerous communities, offering not only a reliable food source but also serving as a vehicle for economic empowerment. The consistent production of eggs and meat from chickens significantly enhances nutritional intake and can increase family incomes, particularly for those facing food insecurity.
In various initiatives, we have integrated chicken farming as a sustainable agricultural practice. By equipping local community members with training in effective poultry care and management, we not only advance food security but also create pathways for entrepreneurship. Chickens require a relatively low initial investment, making them an accessible option for families aiming to improve their financial stability while thriving in diverse environments.
Additionally, involving families in chicken farming promotes cooperation within the community. Neighbors come together to share knowledge, resources, and support, thereby reinforcing the community's social fabric. As families acquire the skills necessary for raising chickens, they also develop an appreciation for sustainable farming practices, which can be transmitted to future generations. Thus, chicken farming evolves into more than just a means of sustenance; it becomes a vital catalyst for comprehensive community development.
Growing up in Maryland, I played soccer until around middle school, when I realized I wasn’t all that good at it and that I was in love with basketball instead. Since then, I’ve been known to kick the occasional ball around, but I was pretty nervous when I was invited, along with my friend and fellow PD Patrick, to play for Once Valientes B (in English: eleven brave ones) in the Shandia soccer league.
As in many parts of the world, this past week in Shandia was all about the celebration of Carnaval. Originally coming from an area that calls the local Carnival the annual “fifth season”, I was especially excited to see what Carnaval in Ecuador would look like. What would the local customs, foods and music be like?
By: Luke Simcox, Program Director ‘24-’25
Since I first arrived in Ecuador three months ago, I have had the opportunity to try many new foods and drinks for the first time. As someone who loves trying new foods, this has been one of my favorite parts of my stay these last few months. In this blog post, I would like to highlight some of my favorite local foods of the Amazon.
One of the biggest surprises was getting to try all of the fruits that I had never seen before in my home country, the United States. First, plantains are super popular and included in many local dishes. For example, it is included in the typical breakfast called “majado”. During a two week homestay I spent with a family in Shandia, I ate majado multiple times and enjoyed it every time. Plantains are also used to create chucula, a drink that is frequently mixed with milk. Its sweetness made it an instant hit in my mind. I also got to try cacao, passion fruit, naranjilla, soursop, and guava for the first time.
When I was living in my homestay, my family went to retrieve guava from a tall tree. One of the sons climbed up the tree and used a large stick to knock the guava to the ground. It was a very memorable experience for me, since I had never seen someone climb such a trall tree nor eaten guava.
I also tried cassava for the very first time. Called “yuca” in Spanish and “lumu” in Kichwa, it is a staple in Kichwa cuisine and present in a wide variety of dishes. Its texture reminds me a bit of a starchier baked potato. It is also on the side when I order maito de tilapia, another typical dish. To prepare this dish, the cook roasts the fish inside a tent of maito leaves, giving it a distinct flavor. It is then served with salad and cassava. Unlike the United States, fish here is always served with the skin, head, tail, and bones intact.
One of my favorite new beverages is called guayusa. It is made from the leaves of a type of holly tree, and also contains caffeine. I find it quite tasty, and once accidentally drank a bit too much. I ended up feeling quite jittery for a few hours. These are just some of my favorites, but I have also tried many other foods and drinks.
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Chickens are an essential asset in numerous communities, offering not only a reliable food source but also serving as a vehicle for economic empowerment. The consistent production of eggs and meat from chickens significantly enhances nutritional intake and can increase family incomes, particularly for those facing food insecurity.
In various initiatives, we have integrated chicken farming as a sustainable agricultural practice. By equipping local community members with training in effective poultry care and management, we not only advance food security but also create pathways for entrepreneurship. Chickens require a relatively low initial investment, making them an accessible option for families aiming to improve their financial stability while thriving in diverse environments.
Additionally, involving families in chicken farming promotes cooperation within the community. Neighbors come together to share knowledge, resources, and support, thereby reinforcing the community's social fabric. As families acquire the skills necessary for raising chickens, they also develop an appreciation for sustainable farming practices, which can be transmitted to future generations. Thus, chicken farming evolves into more than just a means of sustenance; it becomes a vital catalyst for comprehensive community development.
Our Summer Interns have been working around the clock to make magic happen in Shandia. They’ve spent time planning an awesome Summer Camp for local students in their vacation time from classes. They’ve working on trails and helped with various sustainability and environmental programs. They’ve shadowed with doctors, helping with data analysis and note taking. They’ve cooked meals. They’ve created community. And they’re on their ways to being the next social change agents in their communities.
Week 1, we enjoyed a day at the local swimming hole! It's not uncommon in Ecuador that people don't learn to swim - this was a great opportunity to have fun and learn what can be a life saving skill!
It's not a camp week if you don't spend some time on the beach. Campers practiced their architecture skills through sand castles!
Summer Intern Amaya and Administrative Coordinator Maria Jose posing with with our little social change makers before camp.
Summer Interns Amaya and Nora playing in the water with our campers.
Summer Intern Ethan with campers after an afternoon of games on the cancha.
Gotta get a little dirty or it's not a good day at camp!
The week's big activity was a nature themed scavenger hunt, complete with cleaning up trash and everything else to make a more beautiful Amazon Rainforest!
Because everyone deserves to be royalty! We made craft crowns to wear around camp.
By Amaya Reddy (Summer Intern ‘24, Bowdoin College)
This week, we began our month-long summer camp program. Led by our three interns–Ethan, Nora, and Amaya– this program is meant to provide campers with fun, educational activities throughout their summer break. This week, campers separated into three teams to compete in a nature scavenger hunt. The competition was intense, as each team rushed to pick up trash, find chickens, and take pictures. Despite the valiant effort of the Tigres and the Tigerones, the Lobos ultimately finished in first, with a whopping margin of 30 points.
By Patrick Maluwa (Program Director ‘24, Lilongwe University of Agriculture and Natural Resources ‘23)
Hello, Tuesday! We have chosen this day to gather and have dinner together as volunteers in the house. I am very grateful and excited for Tuesdays because I can't wait to taste the diverse meals from my fellow volunteers representing different countries. On this day, I have had the opportunity to teach how to prepare our Malawian staple meal, Nsima, and I have also enjoyed a deliciously cooked pasta made by an Italian volunteer not only that but I also had the pleasure of tasting a traditional German dish called Reibekuchen and many foods just to mention a few.
By: Nora Parker (Intern ‘24 University of Richmond)
This past weekend, Ethan, Amaya and I cooked Indian lentils and puri with the women's group in Shandia. A group of women came over to Casa de Susy for the afternoon and we taught them how to make lentils with Indian spices and red chili peppers. We then showed them how to make puri (fried flatbread). These cooking classes are suppose to work as cultural exchanges, so the last time they did this, these women taught us how to cook made Maito de Tilapia and an assortment of other dishes. It was certainly challenging trying to explain the recipe in Spanish but it was a really interesting experience and the food turned out good!
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