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
