Workshop Fun

Hello all!

I apologize for my blogging hiatus, I wanted to write about exciting things that were happening, and once they did, they neglected to stop.

March 12-14 and 19-21 were workshops for the APYN kitchen members, half of each kitchen attending each week (in order to keep the kitchens fully functional). I attended the first set of workshops only, as all communication was in Swahili, and my understanding of what was going on some of time was nonexistent. Luckily Esther, Ana, and Abdallah (a new intern at APYN) kept me in the loop with most of the goings on throughout the day. 

Esther and Ana 

Abdallah and Susan

A local businessman referred to by most as Makachia (just his last name) conducted the first 2 days of workshops. Even without knowing Swahili, he was a very engaging presenter and kept my attention for his entire section of the workshop. Topics for the first 2 days were focused around entrepreneurial skills and financial documentation. Throughout each day individuals would present their group work and the group as a whole would preform 'pasha', a thank you/congratulations/good job type of exercise that involved rubbing your hands together and clapping on queue. 

Makachia beginning the first early morning session

Group work

I found that the group had a lot of fun both speaking about their own kitchens, and doing the pasha exercise for all those who presented. There were many different variations, and it was so much fun to do it with all of the kitchen members. They also got a kick out of seeing Kate and I try to figure out any new ones they would try. Each day Kivulini kitchen catered a breakfast (commonly just referred to as 'chai' or 'tea') consisting of chapati, hard boiled eggs, chai, and some type of fried tough (mandazi- a cake like fried dough and vitambuya- a fried rice dough). Lunch was wali na maharage (rice and beans) with meat and was always delicious. 

Ready for chai

On the third day, APYN conducted the workshops which included the topics of probiotic health benefits, roles and responsibilities of both APYN and the kitchens, as well as a refresher session on proper yoghurt making procedures. Shannon kindly agreed to attend the workshops to help with the specifics of the yoghurt making process, correct temperatures, and how to add the probiotic without killing the culture. 

Emily and Esther (translating) discussing roles and responsibilities 

A member from each kitchen took a turn stirring the yoghurt

 All in all, both sessions of workshops were quite successful! Fun was had by all and there was a lot of interesting issues and ideas brought up by each kitchen. It allowed kitchen members to discuss as a network problem solving techniques and different strategies for marketing, packaging, and selling the yoghurt some kitchens have used that have been 
successful. 

I was very glad to participate (watch really) and provide support when needed. I think that everyone left with more ideas of how to better run their kitchens, and how APYN can help them in their efforts of being a successful, sustainable business in their own communities. 

Next up is our trip week including a safari in the Serengeti, and a trip over Easter weekend to Dubai!

Asante! Badaaye!