In 1873 Colonel Simião Jurumenha bought a sugarcane farm and built the cachaça factory of Douradinho in Redenção, some 80 kilometers south of Fortaleza in northeast Brazil. Ten years later slavery was abolished here, 5 years before the rest of Brazil. 130 years later, I visit the still functioning factory-cum-museum and am impressed by how well the images of those first ten years have been kept alive. Continue reading
Amidst a crowd of typical, T-shirts-and-jeans-wearing Brazilians, a black woman stood out. She wore an intricate, white, lace bodice covered with necklaces above a dark-blue, billowing skirt and a white piece of cloth artistically wrapped around her head. She was deep-frying some sort of snack. I had just arrived in Salvador da Bahia and was as yet unfamiliar with Salvador da Bahia’s famous Baianas de Acarajé. Continue reading
With over 50,000 people selling and buying, the Sunday Market in Kasghar is the biggest in China. Its origin goes back to the golden age of the Silk Route when delegations from all different empires came here to trade. Today guidebooks highlight the market as one of northwest China’s ‘must-sees’. Our expectations were high. Continue reading
For a moment I am caught off guard and almost fall overboard. Piranha jaws sharply tug at the chunk of fat I had fastened on the hook. Pablo, my host, guide and friend helps me pull in my line until the feisty creature plops on the bottom of the boat in fluttering spasms. Continue reading
Maybe you think the Philippines are all about beaches. Not so, there are lots of mountains. In the northern part of Luzon, the biggest island, we came across this mountain tree, drunk by the local people.
Couple of leaves, hot water, let it sit for a bit, and sip.
Beautifully located amidst the green undulating hills of the Sierras Chicas in Córdoba Province, Candonga was one of our surprises when traveling in central Argentina. Our friend Agustín, at whose nearby estancia we were camped for some a couple of months, invited us on a day trip. “I want to share something with you,” was all he gave away. Continue reading
I can’t remember the name of the book but it was a fiction novel about Germany right after the war. In high school, World War II had been a major topic in our history classes so I thought I knew quite a bit about it, yet when reading this novel a couple of years later, it was the first time I heard about the Airlift in Berlin. Continue reading
Several travelers and locals had mentioned it to us: Heladería Holanda, an ice cream parlor in Cajamarca. Since the owner is Dutch, and so are Coen and I, it made sense to visit it when in Cajamarca – what is it about wanting to connect with your countrymen when abroad? Continue reading
If I wanted to blend in with Brazilian culture I better started liking the traditional Brazilian food of beans and rice – Brazil’s staple food. Brazilians live on white beans, black beans – or feijão branco and feijão negro. Another typical bean dish is feijoada. Continue reading
Paying 5 euros (6 US dollars) for a chocolate bar? What kind of price is that? Continue reading
During Coen’s photography assignment for evrevrijde Wereld, a Belgium NGO that supports agricultural projects with a focus on food security, we visited various rural communities in Bolivia. One of the aspects I loved most during these meetings was lunch as it was a great way to taste Bolivia’s traditional dishes.
After a meeting, which included checking out new vegetable gardens or irrigation systems, we would return to the community center, which most rural villages in Bolivia have, for lunch. According to tradition each woman brought her share and the dishes were shared. Sometimes they laid a table and put out chairs or benches, but that was only because they had visitors. The common practice was to have a picnic on the ground. Most dishes consisted of potatoes, corn and rice and so I thought about contributing something they were unfamiliar with. Would they appreciate it? Continue reading
Edited to add Aug 2017: Bevrijde Wereld changed its name and is now called Solidagro.
During Coen’s photography assignment for Bevrijde Wereld (locally called Mundo Nuevo), a Belgian NGO that supports agricultural projects with the emphasis on food safety, we visited a project focusing on women empowerment: a yoghurt factory in Koari, central Bolivia.
INCCA is one of Bevrijde Wereld’s partner organizations in Bolivia and the yoghurt factory was one of their successful projects. Soon after the start of the yoghurt factory, the women were given the opportunity to sell yoghurt to schools in Tiraque (near Cochabamba), where it would be part of the school breakfast, which meant a weekly production of 14,000 bags with 100 mls of yoghurt. How did they manage?
During Coen’s photography assignment for Bevrijde Wereld, a Belgian NGO that supports agricultural projects with a focus on food safety, we visited various rural communities in Bolivia. In the village of Kolga Koya each household received six fruit trees and was instructed on how to plant and maintain them.
Planting trees? You dig a hole, put in the tree, close the hole and water the tree, right? Or is it not that simple? Continue reading
The Bolivian cuisine is not as diverse as its landscape. Even though there are regional variations between the lowlands and Andes Mountains, traditional Bolivian meals are mainly a result of versatility in the use of the country’s staple food of potatoes, corn and rice.
Having said that, we do like Bolivian food and would say is most certainly worth a try when visiting the country. After all, food is not only fundamental, but also a way to learn something about a country’s history and geography, as well as its daily life.
Every day – roughly between twelve and two thirty – part of Bolivia closes down. It’s lunchtime. For everyone. Within minutes local restaurants are packed and waiters are serving customers as fast as possible. We daily join the crowds to have a taste of Bolivia’s simplest yet most plentiful meal: almuerzo. It is the perfect way to get a feel for Bolivia’s traditional food. Note that the food discussed in this blog post is focused on the highland (altiplano). Continue reading