Stories tagged with food
There are very few people who would buy a one-way ticket to Washington DC with the dream of getting into food production. Meet Ari Raz, one of the founders of PureJoy, who capitalized on the city’s strong entrepreneurial spirit and support for small food businesses.
Ari initially intended to start a restaurant. However, he had little experience in food production itself. Thoughts then shifted to a different type of food... Continue Reading >>
During one of my visits to a borrower I found an inspiring story of a group of women having training sessions on food preparation and cooking tips. They mainly work with three native products that grow abundantly in central Nicaragua: Pejibaye, Yuca, Quequisque.
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One of the best parts of the Kiva Fellowship is the anticipation while awaiting the location of your placement, which could be nearly anywhere Kiva loans are available. Wouldn’t it be great to stroll by the Taj Mahal on the way to work, gallop on horseback through the plains of Mongolia, or take in a sunset on a Samoan beach?
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Other areas of Richmond aren’t as... Continue Reading >>
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 >>
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 >>
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 >>
So, here are 5 lessons learned and my Top Ten Favorites from my time in the Central America.
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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 >>