Yesterday, Chef Richard of the Hotel visited the Contract Farming project in the village to see how the project was doing
Below, he is talking with Omer, a resident of the village, who used to work in the Hotel kitchen with Richard as a pasta and pizza chef but now is supervisor of the project in the village – currently overseeing all of the pilot / demonstration plots where we are trying out the different seeds that we have, and also gaining interest from village inhabitants.
The shallow wells, as the one shown above, are a feature of many of the very sandy areas close to Lake Tanganyika that make year-round horticultural cultivation possible, for the water table is only about 3 feet from the surface. This is a great boon for inhabitants of the area, because it means fragile crops can be grown during the long, dry season, which lasts from about May through September, and then a shorter dry period in January.
For the demonstration plots of the project there are two shallow wells. Water is dipped out in buckets and then broadcasted by hand:
Due to plenty of water as well as mulching and the use of goat manure, the Kenyan kale (sukuma wiki; collard greens) in the demonstration plot is doing extremely well:
Following the visit and discussion, we all walked to the village snack bar for drinks, goat brochettes, and more talk: