Sunday, April 1, 2012

Ghana Day 13, 032512 Man's best friend, but not here

Ghana Day 13 032512 Man's Best Friend


Like many others reading this, if anyone is actually reading it, we have a pet. Our dog, is a retriever shepard mix, about 11 years old, and pretty much a member of the family. He is anxiously hungry for both food and attention, and he follows each family member around the house in case either happens to materialize in his favor.

In the Ghana neighborhood where we are staying, just outside of Kasoa, the area was filled with animals. Most were chickens, leading their young chicks around, families of goats and a dog every so often. We saw just two cats here in two weeks. One thing that we noticed is that these animals, although owned by families, are strictly outdoor animals and seemed to have to fend for themselves. Most had some visible war wounds, scars, limps, missing tails and the like. There was a rooster with a bad leg that greeted us loudly each morning, hopping across the roadside, around 6am as we walked to help with breakfast at our volunteer assignment.

One of our family of kids at the orphanage caught a bird flying through the school yard with his bare hands, and proceeded to show off his catch to the other children, holding the terrified bird by its wings. Eventually, he did let the bird go, and it flew off, but we got an inkling that maybe animal rights wasn't high up on the Ghanaian priority list. That observation was accurate. Animals, or what we might call pets, are basically potential food. There are no cute names for animals, and no concern for an intervening with an animal injury. A close friend is a veterinarian, and my daughter works for an animal emergency room back in Connecticut. They both work in a profession that assists families with the health care needs of their four legged family members. Neither business would thrive here. People here are struggling, day to day, to eat and get water and shelter. As I wrote above, animals are living walking potential food.

Our host family, in addition to running the orphanage/school, also raises chickens (broilers) which will be sold in the market when they are six months old. We found that this religious, compassionate man was incredibly caring and kind to his “birds”, however he was motivated by business and profit to care for his product, rather than kindness. That is just the way things are. He was unable to comprehend that, in the States, people spend extraordinary sums of money on pet health care, surgeries, and even cancer therapy. It just didn't culturally compute for him, and sounded like a terrible waste of resources and money.

This is a country with deep religious roots, both Christian and Moslim. Neither extends following God's word to include all of God's creatures, just humans.

We went to a zoo-like place that was a monkey preserve; run by a Dutch couple, who arrived in 2004 to care for animals. They purchased land and built up their business, fulfilling their life dream of working with and rescuing monkeys. They hadn't anticipated that monkeys were one of the food groups in Northern Ghana, and that the local population would be so unreceptive to helping animals. 

There are animals everywhere, but this is not a hospitable place for animal rights activists. 




Ghana Day 12 032412 Food in Ghana

Ghana Day 12 032412 Food

I don't know that I'm any kind of expert on food, and we've been living with local families in just the south region, but I'll share a few observations. About all that ai do know is that I like to eat, and enjoy spicy things.   I understand that there are some regional tribal dishes that differ throughout the country. There are a few basics.

Some staple foods here are yams, rice, potatoes, tomatoes, casava, beans and corn. These starches form the basis of most dishes, soups and stews. Yams are basically a sweet potato variant, and taste pretty familiar. The main new food that is inexpensive and plentiful here is casava. Casava is basically a white root, and it makes its appearance most often in either a ground, dried powder, or in a thick moist paste, sold in bulk. This has the consistency of bread dough, and one can find huge bowls of it in the (outdoor) marketplace, doled out in bags by the kilogram (2.2 pounds).

The fruits that are in season now are “po-po” (papaya), pineapple and bananas. All are flavorful, juicy and delicious. The bananas are smaller and have greener skins (even when ripe), making me suspicious that the ones in our supermarket are somehow cosmetically altered in some way. In a few months, mangos will be ripe. We experienced a great snack-food fruit, known as “yoy”, that was delicious and a mind-numbing eating process, like shelling peanuts or cracking pistachio shells. Yoy berries grow on a tree, and they are hard brown pods, about the size of a pecan. They are a bit furry and the shells are tender and split open easily. Inside is the fruit, which is has the texture of the fuzz on a ripe peach (but the size of a large raisin). In your mouth, it dissolves with a slightly tart flavor, hinting of raspberry. Apparently, it is one of those 'superfoods', rich in antioxidants, like pomegranate and acai. Inside the fruit is a small, very hard pit, with the texture of dental enamel. Look for it at your local Whole Foods in a year or so once someone discovers it and markets it to an upscale, health conscious market.

The overzealous dairy industry hasn't made inroads in Western Africa yet, so we are spared milk and cheese, for the most part. No “Got Mik” billboards here. I enjoy such stuff in my morning coffee, and the best that I could find is a can of condensed milk, with its characteristic caramel color. There is an ice cream (of sorts) sold frozen in a sealed bag, and consumed (like the “bottled” water) by biting off a corner of the plastic and squeezing it into your mouth like astronaut food. The ingredients reveal that it is also made from condensed milk, sugar and a bunch of oils and such. Tastes pretty good, especially if it is really cold and you are really hot. We had a peak at a small “farm” of around 40 bulls that lived a block or so from our residence home, behind a stockade fence. They were quite thin, and the first reference image that came to my mind was the Bible story of Joseph in Egypt, forecasting years of famine via his dream of 7 lean cattle. Like many people, and most wandering animals, these guys looked pretty hungry. From a different standpoint, these guys were one day going to become a very disappointingly small portion of steak. It is probably best that these folks don't go into the dairy farming business just yet.

Chickens (and their noisy rooster friends) and goats are pretty much everywhere. They do apparently “belong” to individuals, but they roam freely in the roads at all times. More on the broader issues of animals in Ghana later, but chicken and goat products are also a part of the local diet. Chicken is expensive (a whole “broiler”, sold live, is about $15), so it is used more as a garnish than a main dish. Many of the carb-loaded main dishes had a small protein token off to the side, such as a hard boiled egg, or small (buffalo-wing size) drumstick. These were prepared with delicious local spices, but I found them to be more work than meat. We saw chicken and goat, both live and ready to cook, in the marketplace. My antenna was up to avoid local foods, especially raw meat, that had been sitting in the 90 degree sun all day, so I can't comment on how these tasted. They didn't look too appetizing because of the flies, that kind of prismatic green sheen that older meat takes on, and the presentation, often decoratively placed behind a goat head. We'll just have to use our imagination about some things.

There is a local delicacy, known as grass-cutter, that I haven't yet had a chance to try. These are also sold live and one needs to go to a grasscutter farm to purchase them. They are a kind of rodent, rounder than a large rat. Again, it is supposed to be tasty, but I haven't yet had the opportunity to eat this under controlled conditions.

Lots of onions, green peppers and tomatoes in the mix. Lots of cayenne pepper for seasoning. And a ton of bright red palm oil in nearly everything. Palm oil, from my memory, is on the “Most Wanted List” of artery clogging, saturated oils. It is made from pounding and grinding these pretty nuts, about the size of chestnuts). One of our volunteer tasks, at our orphanage/school, is dishwashing, and we've come to despise palm oil because there is no known dtergrent or anionic solvent that we've yet found that really cuts through this stuff. It seems to leave a light residue on everything, not unlike dipping cookware in transmission fluid or gear oil. From that unscientific experience, I'll deduce that this stuff probably isn't that nurturing to blood vessels.

So, the dishes that we've come to love here are rice dishes called Redred and Joloff Rice. The former has onions and peppers and lots of seasoning, the latter is similarly spicy, but has a mild curry base. Redred is a classic dish, always served with companion fried plaintain (which looks like a banana and tastes like a sweet potato). Ghanaians are pretty serious about their deep frying, so these are quite heavy, but delicious in small doses.

Another classic set of local dishes involve a balled up starch, paired with some kind of soup. The starch might be fu-fu, a pounded casava ball, banku, a blend of casava and corn flour, similarly stirred and pounded into submission, or a rice ball (self explanatory). The soups are always spice, heavy on the red palm oil, and usually have some protein like fish or goat. These are “finger-food” dishes, eaten by hand with no silverware. One pinches off a piece of the starch, and dips it into the hot-oil soup, trying to sweep up a morsel of the soup solids on the way to your mouth. It is all swallowed whole, no chewing. Ghanaians like the social part of eating together, and these dishes are sometimes served “family style” with everyone dipping into a common large bowl. We were pleased (like in Israel) to see that hand washing usually prefaced a meal, with the difference being that Israelis wash both hands and Western Africans only wash their right hand, since it is the only one involved in eating.

The food is spicy, delicious and plentiful. For the most part, a real treat!

Friday, March 30, 2012

Ghana Day 11 032312 I Didn't mean that.

Ghana Day 11, 032312, I didn't mean that

The third thing that can really distance us white people from our local friends is our unpreparedness and ignorance about the norms of this culture. Everything in Ghana, or in any society, works smoothly because there are a set of underlying social expectations and assumptions that everyone has in common. In the US, we walk and drive on the right; in the UK, the left prevails. I can't tell you how many people I smashed into in London when I bounded down the right side of a crowded subway staircase into “incoming traffic” who had other expectations.

The social norms in Ghana, however, have some tribal roots, that are largely unfamiliar to Western visitors. I downloaded a sort of “Cliffs Notes of Western faux pas” that I found myself re-reading over and over to try to comprehend what they were even describing. I discussed one of these social issues previously, the expectation and courtesy of greeting everyone that you meet. Even if you are in a hurry. Even if they are at a different station of life than you, or are in a service role. Everyone gets the courtesy of your time and your smile. Not to do so would offend. Asking help from someone who was initially socially dismissed is doubly rude.

From deep tribal custom, the left hand is considered unclean. There are no left-handed people, left handed scissors or left handed bass guitars here. Everything is done with the right hand – greeting gesturing and eating. Using the left hand to summon someone is the equivalent of giving them the finger. This is a culture that eats some foods with their hands, the local equivalent of finger foods. Using one's left hand to eat shared food is the equivalent of a waiter sneezing on your food as he/she presents it. End of sharing. Things are passed or handed right hand to right. The next time you are passing the ketchup at your dinner table, have a glance at which hand yoou are using. It is not something that we are even conscious of. For our ambidextrous society in the US, it is most difficult to make the shift to right-handed ness. The easiest thing is often just to sit on your left hand to immobilize it so as not to offend.

It is best to also lose your dependence on time and timeliness here. I mentioned earlier that greetings take precedent over promptness and that scheduled transit vehicles leave when they are full, not by the clock. We did once leave on a bus trip on a coach bus that ran on a schedule, but that is rare. Air conditioning and spacious reclining seats, even rarer. Anyway, the 6:00am bus left at 6:15.

As important as greetings are, the expected response to Wo ho te sen (How are you?) is Me ho ye ( I am fine). Greetings are culturally important, but this is not a time to talk about your upcoming colonoscopy or your chronic acid reflux condition. You are fine. The world is fine, and all is well, end of story. Save the whining and details for your doctor or your diary.

A little local language from the tourist goes a long way toward neutralizing the rich American stereotype and inviting the local people to possibly open up to considering you to be a fellow human instead of a walking wallet. Just the simple word Midaase (thank you), like they promised us in kindergarten, helps to break the curse. Some one once told me that the most money-per-hour that you will ever earn in your life, are the few minutes that you spend negotiating up your starting salary for a new job. In the same vein, probably the most valuable phrase that you could learn in Ghana would be Te so (reduce it), in the marketplace. Those two short words will save you a quick 60% on everything, and they quickly communicate in the native tongue to change your focus from my wallet to my eyes. 

We are constantly learning, and learning that the familiar ways of our own culture don't always apply elsewhere.  But, that is perfectly alright.  Different isn't necessarily bad 

Ghana Day 10 - 032212 - White in Africa

Ghana Day 10 032212 White in Africa

Yesterday we spoke of the difference in pace between Western and Ghanaian culture. Today, I'd like to explore a second issue, being white in a black country. As I'm sure many dark skinned people feel in a white culture, there is no way to hide skin color. To my knowledge, only Michael Jackson has even tried to attempt this, and imho, something went terribly wrong with that process.

We are strangers here, and we stand out from everyone else. Our skin is fair and burns easily. Our hair is fine and sometimes long. And we have sometimes have fine hair on our arms and legs that is unfamiliar. Without even addressing any issues of racial bias, we just look different.

On a very simple level, the unfamiliar is interesting, and people are just plain inquisitive. Whites in Ghana are called “Obruni”, which I think literally means foreigner, but carries the implication of “one who does not look normal like us”. I was told, prior to our arrival, that we would hear the word, I assumed in quieted conversations as we passed by. Instead, people more or less point and yell “Obruni” at us. The school children in our local neighborhood, make a kind of nursery-rhyme chant out of “O – broon – ee, Oh - broon -ee” and over time, we've come to offer them a high-five to appease them as we break down thhe barrier of differences. This can sometimes mean an endless stream of 30 or 40 such interactions as shyer friends come out into the road from their homes as we pass. We are weird and different and of great interest, and sometimes I feel like ET walking down the street. Nothing threatening, but certainly warranting attention.

At our orphanage, where we have had the chance to build familiarity and extended family, the kids just love stroking our long hair, and gently running their hands over and over the hair on my arm, like a blind person exploring a new object. Similarly, we've found that cutting African hair is a process quite different from our Western long locks. One woman at a public transportation tro-tro station was wandering and loudly polling anyone who would listen, “Does anyone know a stylish who cuts Western hair?'

There is a ironic double (or maybe triple) standard at work here, and I'll do my best to try to unravel it. It is based on a few premises, that result in a confusing collision of gestures and values.

The first is that Ghanaians are inherently culturalyl friendly and welcoming. This was one of the decision points for us deciding to visit this country over several other choices. In Ghana, if you have something, you help someone who doesn't. It seems that many, especially in the lower income groups, do not integrate savings into their aspirations. Their income and situation largely forces them to live for the short term, hand to mouth, and day to day. If they should receive the blessing of short term resources, they are likely to share it with others in need, believing that in some future time of need, someone will aid them. I spoke earlier about the cultural need to acknowledge each other and to greet. This is a land that values human interaction and that is filled with general good will towards others.

The second point is less positive. As with any people, physical differences can be interpreted as threatening, and there is some timidity and puzzlement with confronting the new and unknown. I suppose, like viewing one's first solar eclipse or snowstorm, no amount of reading or intellectual understanding can prepare one for the actual experience. There is a word in the language for us white folk, but it doesn't begin to cover the nuances of meeting one in the flesh. Our eyes are not brown, our skin is fair, our hair is fine and long, and we walk around in a stupor trying to understand the rules of a different culture, bumping into norms like a person navigating an unfamiliar room in the dark, with consequences that range from clumsy to downright inadvertently offensive.
There is a also history of white people arriving here from Europe for the past 400 or so years, and exploiting West Africans, and that promotes a sense of historical mistrust. This is a land rich in spices, cocoa and gold, as well as a brisk trade in human slaves for over a century. There is pretty much no limit to the lengths that European nations have gone to in the quest to achieve dominance over thhe resources of this region. Much of it is brutal and wholly historically embarrassing to a person like me who has been unwittingly saddled with being an ambassador of whiteness in a land of black skinned people.

Finally, there is is a definite, knee-jerk association with white people being rich and stupid silly with handling their money. The Ghanaian economy, like many in rural America, just operates at a lower, simpler level than that of the large city. I can get far greater value in services and housing and goods for my money in my hometown of East Hampton, CT than my son can in the middle of New York City. Similarly, visiting Westerners don't have a clue initially just how much value their dollars can buy in this simpler economy, so otherwise smart people make blatantly stupid buying decisions. Many marketplace goods are offered at about 500% over their anticipated sales value. Negotiating is culturally expected and accepted. Most Westerners are not used to offering 10 cents on the dollar, and in the resultant clash, end up paying laughable amounts for items without blinking. And so, the “myth” of wealthy white skinned people is driven one story deeper into the West African culture.

As an example, we just purchased 5 dozen eggs for about $8 in the local market, 18 pineapples for $4, a 20 mile taxi ride for $2, a custom made dress for $19, and the work of a mason with two assistants for a full 8 hour day in the hot sun for about $50. Bottled water is 13 cents a liter, you can rent a 1500 sq ft house for a few hundred dollars a month, and a clean hotel room with A/C at a resort for $50. Of course, some things are expensive. My wife, Penny, aptly commented as we drove past a roadside electronics store, “Now I know where all the tube TVs ended up!” Computers and furniture (wood is scarce) and appliances are costly. Fuel is around $8 a gallon. Time is cheap however, and this abundance of seemingly inexpensive labor and lack of money turns everyone into a handyman.

Back to the main point. Outsiders from expensive Western cities are foolhardy with their money. The culture is inherently welcoming, but white skinned people carry a historical legacy of suspect behavior. The net result produces a confusing Ghanaian response. Elder people are warm in their greetings, but can turn cold quickly when a Westerner makes and unintentional offensive gesture, perhaps using their left (unclean) hand in greeting. Street-smart Ghanaiains exploit white tourists by opening with warm greetings, only to disarm people long enough to steal their wallets and watches. Similarly, young local men will go to nearly any length to get the name and phone and address of a white coed. We are traveling with a beautiful 18 year old young woman who is a testosterone magnet. She is constantly getting pulled and touched and approached and invited, as though she is a celebrity making her way through a sea of fans.

The bottom line is that it is confusing being white here. Once we've met people, all is well. People are people, and at our core, regardless of skin color, we are all interested in the same things – family, health, hopes and dreams. For the reasons listed above, though, it seems that the average Ghanaian in commerce, feels like they are walking past a lost opportunity not to overcharge a white person. I think that there is a decision-point, that usually goes sour, when interacting with a white person in a business transaction. It is kind of like that morality tug of war when you find a hundred dollar bill on the ground and quickly realize that the person ahead of you at the airport dropped it. There is the greedy impulse of some kind of windfall profit, tempered by the higher conscious act of doing the right thing.

This situation happened to me at JFK airport in New York, when an Asian gentleman a half dozen steps ahead of me pulled a handkerchief from his pocket and unknowingly ejected a flurry of US currency on the the terminal floor behind him. I stopped him and helped him gather it up and get on his way. Somehow, I'm longing for that same higher urge to prevail in the Ghanaian market place with vendors when I shop. I'm still waiting.

Ghana Day 12 032412 Food

Ghana Day 12 032412 Food

I don't know that I'm any kind of expert on food, and we've been living with local families in just the south region, but I'll share a few observations. I understand that there are some regional tribal dishes that differ throughout the country. There are a few basics.

Some staple foods here are yams, rice, potatoes, tomatoes, casava, beans and corn. These starches form the basis of most dishes, soups and stews. Yams are basically a sweet potato variant, and taste pretty familiar. The main new food that is inexpensive and pletiful here is casava. Casava is basically a white root, and it makes its appearance most often in either a ground, dried powder, or in a thick moist paste, sold in bulk. This has the consistency of bread dough, and one can find huge bowls of it in the (outdoor) marketplace, doled out in bags by the kilogram (2.2 pounds).

The fruits that are in season now are “po-po” (papaya), pineapple and bananas. All are flavorful, juicy and delicious. The bananas are smaller and have greener skins (even when ripe), making me suspicious that the ones in our supermarket are somehow cosmetically altered in some way. In a few months, mangos will be ripe. We experienced a great snack-food fruit, known as “yoy”, that was delicious and a mind-numbing eating process, like shelling peanuts or cracking pistachio shells. Yoy berries grom on a tree, and they are hard brown pods, about the size of a pecan. They are a bit furry and the shells are tender and split open easily. Inside is the fruit, which is has the texture of the fuzz on a ripe peach (but the size of a large raisin). In your mouth, it dissolves with a slightly tart flavor, hinting of raspberry. Apparently, it is one of those 'superfoods', rich in antioxidants, like pomegranate and acai. Inside the fruit is a small, very hard pit, with the texture of dental enamel. Look for it at your local Whole Foods in a year or so once someone discovers it and markets it to an upscale, health conscious market.

The overzealous dairy industry hasn't made inroads in Western Africa yet, so we are spared milk and cheese, for the most part. No “Got Mik” billboards here. I enjoy such stuff in my morning coffee, and the best that I could find is a can of condensed milk, with its characteristic caramel color. There is an ice cream (of sorts) sold frozen in a sealed bag, and consumed (like the “bottled” water) by biting off a corner of the plastic and squeezing it into your mouth like astronaut food. The ingredients reveal that it is also made from condensed milk, sugar and a bunch of oils and such. Tastes pretty good, especially if it is really cold and you are really hot. We had a peak at a small “farm” of around 40 bulls that lived a block or so from our residence home, behind a stockade fence. They were quite thin, and the first reference image that came to my mind was the Bible story of Joseph in Egypt, forecasting years of famine via his dream of 7 lean cattle. Like many people, and most wandering animals, these guys looked pretty hungry. From a different standpoint, these guys were one day going to become a very disappointingly small portion of steak. It is probably best that these folks don't go into the dairy farming business just yet.

Chickens (and their noisy rooster friends) and goats are pretty much everywhere. They do apparently “belong” to individuals, but they roam freely in the roads at all times. More on the broader issues of animals in Ghana later, but chicken and goat products are also a part of the local diet. Chicken is expensive (a whole “broiler”, sold live, is about $15), so it is used more as a garnish than a main dish. Many of the carb-loaded main dishes had a small protein token off to the side, such as a hard boiled egg, or small (buffalo-wing size) drumstick. These were prepared with delicious local spices, but I found them to be more work than meat. We saw chicken and goat, both live and ready to cook, in the marketplace. My antenna was up to avoid local foods, especially raw meat, that had been sitting in the 90 degree sun all day, so I can't comment on how these tasted. They didn't look too appetizing because of the flies, that kind of prismatic green sheen that older meat takes on, and the presentation, often decoratively placed behind a goat head. We'll just have to use our imagination about some things.

There is a local delicacy, known as grass-cutter, that I haven't yet had a chance to try. These are also sold live and one needs to go to a grasscutter farm to purchase them. They are a kind of rodent, rounder than a large rat. Again, it is supposed to be tasty, but I haven't yet had the opportunity to eat this under controlled conditions.

Lots of onions, green peppers and tomatoes in the mix. Lots of cayenne pepper for seasoning. And a ton of bright red palm oil in nearly everything. Palm oil, from my memory, is on the “Most Wanted List” of artery clogging, saturated oils. It is made from pounding and grinding these pretty nuts, about the size of chestnuts). One of our volunteer tasks, at our orphanage/school, is dishwashing, and we've come to despise palm oil because there is no known dtergrent or anionic solvent that we've yet found that really cuts through this stuff. It seems to leave a light residue on everything, not unlike dipping cookware in transmission fluid or gear oil. From that unscientific experience, I'll deduce that this stuff probably isn't that nurturing to blood vessels.

So, the dishes that we've come to love here are rice dishes called RedRed and Joloff Rice. The former has onions and peppers and lots of seasoning, the latter is similarly spicy, but has a mild curry base. Redred is a classic dish, always served with companion fried plaintain (which looks like a banana and tastes like a sweet potato). Ghanaians are pretty serious about their deep frying, so these are quite heavy, but delicious in small doses.

Another classic set of local dishes involve a balled up starch, paired with some kind of soup. The starch might be fu-ful, a pounded casava ball, banku, a blend of casava and corn flour, similarly stirred and pounded into submission, or a rice ball (self explanatory). The soups are always spice, heavy on the red palm oil, and usually have some protein like fish or goat. These are “finger-food” dishes, eaten by hand with no silverware. One pinches off a piece of the starch, and dips it into the hot-oil soup, trying to sweep up a morsel of the soup solids on the way to your mouth. It is all swallowed whole, no chewing. Ghanaians like the socail part of eating together, and these dishes are sometimes served “family style” with everyone dipping into a common large bowl. We were pleased (like in Israel) to see that hand washing usually prefaced a meal, with the difference being that Israelis wash both hands and Western Africans only wash their right hand, since it is the only one involved in eating.

The food is spicy, delicious and plentiful. For the most part, a real treat!

Ghana Day 8 032012 Chickens


Ghana Day 8 032012 Chickens



Our host, Patrick, has an inner calm and peacefulness and trust in God about this orphanage/school project. Just to recap, based on a vision that his wife had multiple times, he rented a home and converted it into a residence for local orphans (34) and a day school for additional students (90) who weren't able to afford an education. He has little income from this business, and the kids need everything from clothes to food to books, but the atmosphere is bright and sunny. As though increasing his family size to 125 wasn't enough of a challenge, he got into his head that raising chickens would be a good thing. He rented a barn about a half mile away from his home in the opposite direction from the orphanage, and got started about 8 months ago with 1500 chickens. Best to start small, right? He purchased these "broilers" as day-old chicks and raised them to adulthood 6 months later.
We expressed an interest in seeing 'the farm', as Patrick calls it, and took several trips to help with the newest batch of chickens. Now, Penny is vegan, and I've taken to purchasing free range chickens when possible. We've viewed documentaries like Food, Inc, exposing the overcrowded coop conditions of American Agribusiness. so I wasn't sure what Ghanaian chicken farm conditions would be like. I was pleasantly surprised how clean and organized the barn was, reflecting Patrick's attention to detail.
He has untertaken the chicken enterprise because he views it as an income opportunity to fund the school, and also as a backup for food if necessary. Currently there are 300 broilers, seriously scaled down from the 1500 there previously that I sense was a bigger project than anticipated. In a space designed for 750 birds, this smaller group has plenty of space to roam about. Patrick makes his own feed to save money. He buys bulk corn (maize) and has it ground locally. To this he adds some dried fish protein, also ground, that he has sitting on a large drying tray near the front door of his home. The barn is also without its own water "pipe" so the 50 gal or so that the birds require every two days muct be "fetched" by bucket from a home a few "doors" down. A taxi helps to bring the 50 Kilo (110+ pounds) bag of grain from market in town (Tuesdays and Fridays) directly to the barn.
Once the grain has been stirred and mixed, the birds are fed twice daily by filling about a dozen feeder containers located around the coop space. Similarly, there are a half dozen, gravity feed water containers that each hold about 2 gallons, that must be replenished. Sunday (we found out too late) was cleaning day, so we hand washed all of the water containers with a disinfectant solution, and helped to sweep out the feathers and dust and waste from the barn, out the window into "the hole", a trench that has been dug just outside that will later be covered over with dirt in a kind of composting activity.
Patrick is toying with purchasing a second group of "lay-ers" to provide eggs to sell. The day old broilers cost about a dollar, and sell at market for about $20 in 6 months. Layers cost twice as much, but will produce eggs nearly daily for over a year, yielding well over $75 per bird. 

Many readers have asked if they can help to support the orphanage project, so we set up a webpage for the orphanage, fundraising for some of the recurring expenses like food, shelter and utilities.  We also have a donation page for several special projects including the opportunity to help the school by making a one time donation to purchase chickens..  You can find out more, or support the school at: WestAfricanSchool.org
That is about all that I know about chicken farming, but it is quite a bit more than I brought over in my brain from the States. My final point about chickens, is that they are roaming everywhere, kind of like pigeons. On the side of the road, in every ditch, and scurrying in all directions at all times, there are chickens. And roosters. Roosters, you will remember, wake up with the sun, and with about 100 roosters in this neighborhood, there is quite a morning symphony. The problem is that not each rooster is exactly sychronized with the sun, and the cacaphony begins closer to midnight than dawn. Just another part of the audible palatte of our new neighborhood.



Ghana Day 9 032112 Ghana Time


Ghana Day 9 032112 Different Clocks – Strangers in a Strange Land

I wanted to share a few thoughts with you about being a Western white person dropped into this rick African culture. Penny and I selected Ghana as our first volunteer destinations, in part, because we found that their culture was welcoming and hospitable. In that regard, we have no regrets and certainly made a great decision. Still, there is no easy way for us to blend in here, and that creates some interesting issues and dynamics.

These cultural clashes and interchanges fall into three different types, I think – being Western in an African culture operating at a different pace, being white in a world of black skinned people, and sometimes, just being ignorant that we are doing or saying something stupid. I'll try to address each of these in a separate blog.

The Western clock in us, especially living in the somewhat fast-paced Northeast US culture (Connecticut, midway between New York and Boston), brings some cultural clashes of its own. Our own lives lean towards the scheduled, the impatient and the hurried, three values that are not a part of Ghanaian culture. Nothing good or bad or judgmental, mind you, just different than our time oriented instincts from back home.

As best as I can tell, Ghana has its own clock and pace that is more relaxed than ours. I recently was reading, I think in a book called Einstein's Dreams that was discussing the elements of “time” in our lives, that some people are schedule oriented, and some people are more experiential. The “schedulers” are constantly checking their watch, and day planners to see what comes next. To generalize about them, they might check their watch, see that it is noon, and feel that they “should” eat, because it is time to. The “experiencers” however, will feel hungry and, without caring about the time, eat to satisfy the urge. I found it interesting to step back and examine activities in my life that I get engaged with, not because I needed the experience, but because it was “time” for it to happen. Think about your own life and examine how many “times” you might have. Time to rise, time for lunch, time for a coffee break, time to eat, time for bed. None of these “times” have anything to do with our body's need for the experience.

Here, the main means of public transportation is a shared van system, known as the tro-tro. It is a large cargo van with five rows of seats, potentially carrying about 20 passengers, and the fare is fixed from point to point, per head. We took a “tro” yesterday on a 25 minute, 20 mile ride that cost the equivalent of about a dollar (1 cedi, 50 pesewas). They are run by a team, the driver and the “conductor”, who collects fares and is constantly “hawking” and screaming the destination as they pass pre-established stops on the route, flying by at 50 mph, watching for interested roadside passengers to raise a finger, indicated that they want to board. The goal is to overfill the van, maximizing income for the trip. Like a subway car at rush hour, I've seen a full tro, carrying 14, impossibly “absorb” an additional 5 passengers. Sometimes the door closes, sometimes not quite.

Related to time, these vans don't depart from their origin until they are full. We rushed to get to the departure point of a tro on Sunday morning, and our group of five got comfortably seated in an empty van. About 35 minutes later, when the van was filled with 18 passengers, it left. The trip was about 90 minutes, the departure was delayed (to us) by another 35 minutes because it wasn't full. Kind of the opposite of a scheduled bus or train in the Northeast US. I've missed a train back home from New Haven to New York by being 30 seconds late, and it was nowhere near full.

The aspect of Ghanaian culture that we anticipated, friendliness, also impacts anything scheduled. It is of primary importance for people to stop and greet. Unlike the fixed stare that one might adopt in New York, to avoid being harassed by strangers, it is just plain rude not to acknowledge another human being in your path, and doubly insulting not to stop and greet someone that you know. People talk, meet eyes, exchange greetings, and arrive everywhere late.

We ate our 1pm scheduled lunch at around 1:30, because both we, and our host, stopped to talk along the way. Our Internet cafe session, which is billed by the hour, was interrupted by a power outage and the need to start up a gasoline generator and re-boot everything, so we settled for a negotiated rate. Our morning trip to the local market was extended by a few hours, in order to introduce us to several vendors. Our host canceled a meeting with his client because our “field trip” to visit local kente-cloth weavers, (a kind of Amish, blast to the past, traditional wooden loom process) was extended by a few hours to also visit a dressmaker in the area, who offered to measure Penny and Hannah for a dress.

To a highly scheduled person, who values productivity over personal contact, these values of timing can clash. After participating in the adaptation process to slow down, the change is actually quite refreshing, although different. One important way that we can blend in and integrate into Ghanaian society is to just slow down, and that has been nice and richly rewarding. It wouldn't work too well back home, leaving salon and medical appointments unattended, but the underlying basis for this is rooted in valuing human contact above all else. That is truly refreshing.