AVEH currently uses wood to make fires for heating up food. Wood is the cause of smoke in the kitchen, making it extremely unhealthy for the cooks and for the food. While helping to build the new kitchen, I would need to take a step outside to catch my breath. The lack of fresh air made me question how the caretakers could cook three meals in these conditions each day.

With the help of our 13-year-old translator, Divine, I decided to have a conversation with Jackie, a caretaker at AVEH. I struggled with forming my questions for Divine because I wanted to ensure I received a thorough response for each. Our discussion began with how the new kitchen would facilitate the process of making meals each day. Usable wood is also more difficult to find during the rainy season. They plan to use charcoal in the new kitchen to lessen the smoke.

Next, I asked about the children’s meals. I learned that they have porridge for breakfast, and a large plate of ugali (a kind of cassava meal with beans) for lunch and dinner. I was relieved to hear they have three meals, but was surprised to hear that it is the same food daily. This is because they have a budget of 5000 Rwandan francs ($5.81) each day, for three meals, feeding 19 children and 10 staff members.

Throughout this project, I learned how much of an advantage I have when making food at home that I take for granted. I am provided with a large variety of foods; fruits, salads, protein, etc., that contain all of the nutrients I need. Additionally, I have the luxury of clean water for hand washing, drinking, and cleaning dishes too. When I get home, I know I will be grateful for all of the food in my fridge that I typically turn my nose away from. From this experience, I gained an appreciation for all of the privileges I have at home, and I’ve also come to understand that nutrition plays an important role in public health.

–Lily