Stories tagged with food

Apr 4, 2014 US United States
Elizabeth from The Happy Tomato displaying her sauce at Community Investment Collaborative's graduation ceremony in Charlottesville, VA.

It was my first week as a Kiva fellow. A few weeks earlier I left training in San Francisco and my laptop was filled with PDFs and powerpoints; I had all the facts of Kiva Zip down. In my mind, I knew that this was an innovative loan product; 0% interest loans crowdfunded by lenders around the world. Oh, and did I mention that the loan was 0% interest? That was the best part of... Continue Reading >>
Oct 10, 2013 GO Global Update

When I first learned of the possibility of a fellowship with Kiva, my mind raced with visions of exotic food stalls on bustling streets, colorful people conversing in strange tongues and moped rides through pastoral countryside to conduct borrower verifications.

So, when I learned that Kiva wanted me to work, here, in my adopted city of San Francisco, I was a little hesitant at first. Then I heard about this innovative program called Kiva Zip, which had the potential, quite literally, to revolutionize micro-lending across the world. This was a chance to... Continue Reading >>
Sep 9, 2013 GO Global Update
Moussaka, kufta and blinchika with meat

I am not a foodie, but if I stayed in Georgia long enough, I would be.  Georgian fruits and nuts are plentiful and delicious.  Georgian wine is known throughout the region.  The use of fresh herbs is subtle.

One of the benefits of working at LLC Credo is lunch.  For several years, one of the staff members, Eva Shermadini, provided delicious lunches for staff.  She had a staff of 2 cooks who worked in her home and a driver who would... Continue Reading >>
Aug 8, 2013 CR Costa Rica, SV El Salvador, GO Global Update, GT Guatemala, HN Honduras
This August, I completed 7 months on the road in Central America with Kiva!  I had once ignorantly assumed homogeneity among Central American countries, but I was pleasantly surprised to discover differences in each city, region, and country that I have visited. From climate, to cuisine, to culture, to colloquialisms, I found myself amazed at the variety and distinctions. 

So, here are 5 lessons learned and my Top Ten Favorites from my time in the Central America.

... Continue Reading >>
Aug 8, 2013 PE Peru


A few days ago, I went to visit Mrs. Francisca at her Cevicheria accompanied by Karla and Ninoska, Kiva Coordinators at Asociación Arariwa . For those wondering, a Cevicheria is where cheviche is served – a traditional Latin American dish typically made of fresh raw fish and/or seafood marinated in lime, with chopped onions and chili peppers, additional seasoning may be added. If it is not “picante” (hot) it is not cheviche! So they say.

Francisca’s place is simple. From her house, near Cusco’s airport, Francisca... Continue Reading >>
Jul 7, 2013 PH Philippines


Getting properly acquainted with a new culture inevitably involves exploring the local cuisine. Easier said than done in some places….it’s rather simple to say to yourself, ‘sure, I’d eat that’, but would you? Well I’ve got some good news – in preparation for your future trip (that you may or may not be making) to the Philippines, I have done the dirty work for you. And I am happy to report that every single one of the dishes listed below will leave you hungry for more. Just…maybe don’t look... Continue Reading >>
Jul 7, 2013 US United States
Shaun Winter with his Hot Winter hot sauce


Portland, Oregon: where the dream of the 90s is still alive. Where you can put a bird on something and call it art. Where 20-somethings go to retire.
 
What’s funny about these stereotypes (thanks to Portlandia) is how very pervasive they have become in our every-day lingo. Friends in my immediate circle reference Portlandia more than any other show, not only because it’s funny, but because I think people really identify with it.... Continue Reading >>
May 5, 2013 VN Vietnam

As someone who loves to eat, you have no idea how happy I was when I found out I was placed in Hanoi for my Kiva Fellowship. Vietnam has some of the absolute best food in the world.

Vietnamese dishes commonly use lemongrass, fish sauce, ginger, mint, basil, bird's eye chili, and lime in all sorts of delicious combinations. These distinct flavors combined...

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Feb 2, 2013 KE Kenya
One of the best parts of being a Kiva Fellow is sampling the local cuisine. I have been in Kenya for three weeks and many things have impressed me. From the vibrant people, to the bright dresses, to the breathtaking scenery, this country has surpassed my expectations. But the food has been the most unexpected and pleasant surprise. Here is a glimpse into some of my favorites and the favorites of Kenyans alike.

Last week, a few local students came over to my apartment to share in the joy of cooking their favorite Kenyan dishes. While I tried my best to help, it was clear early in... Continue Reading >>