In the Spirit of Mutuality

I asked Chris (HOPE International) if I was going to be the lone outsider. I had never gone on a HOPE trip to see their work first hand and meet their clients. Although I had signed up for a trip for a later date, Chris proposed that I travel with a group in February that would be combining visits to see the work of development organizations HOPE, Edify, and Plant with Purpose. In my mind, this seemed risky. Risky for me because I didn’t know anyone I’d be traveling with, and risky for Hope because their supporters may end up falling in love with the other organizations’ work and defect to their causes. In the end, I said yes in hopes of stretching myself a little, plus February in Iowa can drag on for what seems an eternity.

Pivoting

During this past year of business, in order to better serve our clients, we’ve had to re-think our role in the market and pivot on occasions. Changing your direction in business and in life can be hard. You build momentum and people come to expect certain things from you. This isn’t necessarily a bad thing, but sometimes it’s necessary to take a step back and really examine yourself.

We landed in Santo Domingo just after noon and immediately departed from the airport for our first visit, a Pentecostal church near our hotel. While living in Quito, Ecuador, I attended a number of different churches, but I mainly attended a small Brazilian Assemblies of God church. So I already had a preconceived idea as to what we were going to experience on this visit. However, I was blown away by this church’s work in serving their community’s needs. I completely agree with Chris when he says, “This Pentecostal church modeled partnership perhaps better than I’ve ever visited. Their church building was a hub for ministry in the community. In the basement, children sponsored through Compassion International met in classrooms to study God’s word, learn to read and to play with one another. A sewing and literacy training center was located on the second floor. And at the ground level, a clean water outlet disbursed safe water to the community. Healing Waters International designed the water solution. Using ultrafiltration membranes, this durable technology will provide clean water to this community for at least ten years.”

As their church differed so much from what I expected, I asked the pastor, Domingo, how they arrived at such a point in their ministry. He reflected on the evolution of his church and their pivot around 15 years ago. In the years prior to their change, he and his church condemned their neighborhood, quickly noting the sin that they observed in their community. However, today the community knows them by the way they serve. And the church is growing. With the help of partners, this church serves everybody working with and through their church. “We see all these organizations as links in the same chain.” (Pastor Domingo)

Plant With Purpose

Early the next morning, we began our day by visiting a community that Plant With Purpose serves and meeting the farmers they work with.  After witnessing micro-finance in action, community member Eladio Cabrera gave us a tour of his farm.  He pointed out the compost pile and organic fertilizer he created with Plant With Purpose’s help and also showed us his diverse crops which included avocados, coffee, pineapples, yucca, oregano, and various citrus trees.  Once the tour of was over, we had a feast for lunch which was prepared by community members using the produce from Eladio’s farm.

 Edify

Later that afternoon, we visited the first of three Edify schools we saw during the trip.  Edify combines micro-finance and education initiatives to help start schools in developing countries.  I wasn’t able to take down all of the numbers given, so I’m quoting Chris here, “Edify serves over 500 “edupreneurs” in the DR. On average, these private Christian school proprietors outperform government schools by a margin of 3:1 and do so affordably. The first school–Mi Casita (“my little house”)–served close to 300 students, all paying $20/month for a top-notch education. There are some children unable to afford that rate so this edupreneur actually has 35 students on full scholarship.”  It was inspiring to see how micro-finance could be used responsibly as a means of supporting education.

HOPE International

HOPE’s partner in the Dominican Republic, Esperanza, partners with Edify as their lender.  We visited two more Edify schools on Friday.  As these schools grow and they are ready for expansion or improvements such as computer labs, Esperanza and Edify provide the loan together.  Esperanza’s work is spread over 8,000 Dominican entrepreneurs.  Each group of entrepreneurs’ main form of contact with Esperanza is through a loan officer.  This contact is what makes or breaks HOPE’s work.  Esperanza loan officer Brunilda held a meeting with eleven entrepreneurs outside of Santiago and we were able to observe the three models HOPE provides its clients: biblically-based business training, savings accounts, and business loans.  It was obvious that this relationship between Brunilda and her group of entrepreneurs went beyond business.  She was personally invested in the lives the women and when she found out that one of the women’s mothers was recently admitted to the hospital, she immediately organized a day when the entire group, her included, could go visit her.

As the meeting continued, I realized that the work being done in the lives of these women goes beyond financial support.  Whereas we often see access to capital as a right for everyone, when one of HOPE’s clients receives a loan, they view it as someone believing in them, in their work and inspiration.  Maybe for the first time in their life, they feel empowered.

During our trip, we became familiar with the story of William Wilberforce, a man who at the age of 26 determined to abolish the slave trade in the British Empire, a mission he accomplished.  But he didn’t accomplish it alone.  In his summary of Wilberforce’s life, biographer John Polluck states, “Wilberforce proved that a man can change his times, but that he cannot do it alone.”

Wild Wealth: National Geographic Films

National Geographic films recently produced a short documentary highlighting the strength of biodiversity in Latin America and the Caribbean.  Our women’s foundation in Ecuador was featured for their work with quinoa and the indigenous population in the country.  Check it out!

Powering Pulucate

In July of this past year, I traveled down to Pulucate Sangolqui, Ecuador to deliver three portable solar panel powered light systems Feed Adam raised money for through New Vision Renewable Energy’s Party in the Dark campaign. It wasn’t until I had arrived to the country that I realized what great work God had already prepared for us in Pulucate.

This humble Ecuadorian community sits at 11,150 feet in the Andes Mountains. Various members of the community help plant and harvest Feed Adam quinoa among other crops. I was excited to be able to get to know the members, tour their cultivations, and donate the renewable energy systems. Our Ecuadorian partner foundation’s president, Maria Eugenia, had explained to me a few weeks before that the community lacked electricity. After a five hour journey outside of Quito, the capital, we finally arrived and were greeted by the community’s president, Francisco. A soft-spoken man, his smile radiated a certain joy and peace I wasn’t accustomed to seeing in Ecuador. Francisco, his son, and a few other community members took us on a tour of their community and cultivations. The beauty of their land was breathtaking.

Towards the end of our tour, Francisco tells the driver to pull up to the “pozo” or well. As we get closer, I see a small structure of solar panels and cement sticking out of the ground. The truck stops and we step out to get a better look. Francisco then tells me of a serious issue the community faced a couple of years ago. They ran out of drinking water. In search of a short-term solution, they were granted permission from the local municipality to transport water from a nearby lake and use it for cooking and drinking, but the water turned out to be contaminated and couldn’t be used for either. With the community’s future on the line, Francisco then decided the only solution left was to search their land for another source. The search was complicated by the community’s high elevation so they contacted an older gentleman from another nearby community who had previous experience searching for water sources in the mountains. He arrived in the morning a few days later, and began walking over the land, feeling for the presence of water. At the end of the day, he went to Francisco and told him there were five possible locations where water could be found and he pointed to one in particular as having the best chance. Francisco relayed the news to the other community members, and digging commenced. A month later they struck water. Now that they had a well, they needed to develop a means for pumping the water out. This is where the solar panel system comes in. Being that they are off the grid, the panels offer a sustainable means of powering the pump so that the water flows up to the tower at the top of the mountain and, subsequently, down to each household.

This is a short-term solution as the well only has enough water to last this generation and that is where Feed Adam and New Vision Renewable Energy come in. The community needs to dig and power another well. Our goal for 2013 is to team up with the community and help power their second “pozo” through the construction and assembly of a second solar panel system. Join us in eating away at poverty and doing the good works that have already been prepared for us!

By: Curtis Bomgaars, Founder of Feed Adam

High Protein Chocolate Chip Quinoa Banana Bread

By: Madison Mayberry, Espresso and Cream

I’ve been doing a bit more baking and experimenting with quinoa flour over the past couple months. Initially, I thought it was a difficult flour to work with. It has a slightly stronger, nuttier taste than whole wheat flour, and it doesn’t contain gluten, so it typically needs to be cut with another type of flour. But once I started working with it a little more, I grew to love the flavor of quinoa flour when mixed with a little all-purpose or white whole wheat flour. I also love that it is higher in protein that traditional flours, which makes it a great addition to quick breads and other treats you want to make a little healthier, like banana bread.

Each week, we buy somewhere between 8 and 10 bananas, which means I’m always looking for new ways to dress up banana bread.  There are just too many ways to adapt the bread depending on what you’re in the mood for. Last week, I happened to be in the mood for something that was slightly healthier than traditional banana bread, but still packed with hits of sweet chocolate. This is the perfect breakfast bread or afternoon snack, and Joe even called it the “best banana bread you’ve ever made.”

One measure I use to judge the quality of a banana bread recipe is it’s “aging potential.” In my opinion, a really good banana bread tastes better as the days go by. Somewhere between the second and third day after baking it, the bread truly tastes the best. After taking this bread with us to Minneapolis last weekend and eating it throughout the days we were there, I can assure you that the aging potential is spot-on.

High Protein Chocolate Chip Quinoa Banana Bread

Ingredients
*3 bananas, mashed
*1/4 cup butter, melted
*1 large egg, lightly beaten
*1/4 cup granulated sugar
*1/4 cup milk
*1 teaspoon baking soda
*1/2 teaspoon salt
*1 teaspoon ground cinnamon
*1 1/4 cup white whole wheat flour or all-purpose flour
*1/2 cup quinoa flour
*1/2 cup milk chocolate chips

Instructions
*Preheat oven to 350°F. Lightly grease and flour a loaf pan. Set aside.
*In a large bowl, combine the bananas, butter, egg, and sugar. Beat until well combined. Add in the milk, baking soda, salt and cinnamon and beat until combined.
*In a small bowl, combine the white whole wheat flour and quinoa flour. Add the flour to the wet ingredients and beat until just combined. Do not over beat. Stir in the chocolate chips.
*Pour batter into the prepared loaf pan. Bake for 40 to 45 minutes or until lightly browned and a stick inserted in the center comes out nearly clean. Cool on wire rack.

Happy Baking!
Madison

Breakfast Quinoa with Oats

Breakfast Quinoa with Oats
Makes 1 Serving
Ingredients
*1/4 cup cooked quinoa
*1/4 cup uncooked rolled oats
*1/2 cup milk
*2/3 cup water
*1 tablespoon chia seeds
*1/4 teaspoon ground cinnamon
*1 packet Truvia or 1 tablespoon brown sugar
*Dash of vanilla extract
*1 medium banana, sliced
*1/4 cup chopped pecans

Instructions
*In a small saucepan over medium heat, combine the cooked quinoa, rolled oats, milk, water and chia seeds. Cook for 5 to 6 minutes, until oats and chia seeds have absorbed most of the moisture and the mixture is thickened. Add in the cinnamon, Truvia or brown sugar and vanilla extract. Cook for 30 seconds more.
*Remove from heat and stir in the banana slices. Spoon into a bowl and top with the chopped pecans.

Happy Cooking!
Madison

Quinoa Peanut Butter Chocolate Chip Cookies

Ingredients:

*3/4 Cup margarine (softened)

*1 Cup granulated sugar

*1 Cup brown sugar

*1/2 Cup peanut butter

*2 eggs

*2 teaspoons vanilla

*1 1/2 Cup flour

*1 Cup quinoa flour

*1 teaspoon baking soda

*1/2 teaspoon salt

*1 pack of chocolate chips

Directions:

Mix ingredients in a large bowl.  Preheat oven to 350 degrees. Using a spoon, scoop out dough, place 12 cookies to a cooking sheet, and put in oven for 9 minutes.  Remove the cookies from oven and let cool.

Servings: 4 dozen cookies

Chickpea, Kale and Quinoa Bowl

Chickpea, Kale and Quinoa Bowl
Ingredients
*1 cup dry quinoa, rinsed and drained
*2 cups water
*1/2 teaspoon salt
*1 tablespoon butter
*1 tablespoon balsamic vinegar
*1 teaspoon fresh thyme
*1 recipe Spiced Roasted Chickpeas 
*1 recipe Roasted Kale (recipe below)

Instructions
* In a large heavy saucepan over medium high heat, combine the quinoa, water and salt. Bring to a boil. Reduce heat to low and cover the saucepan with a lid. Simmer for 13 to 15 minutes, until water is absorbed and quinoa is cooked. Remove from heat. Fluff lightly with a fork. Add butter, balsamic  vinegar and thyme to the quinoa and stir until evenly combined.
*Spoon the prepared quinoa into three or four bowls. Place some of the Spiced Roasted Chickpeas and Roasted Kale into the bowls with the quinoa. Serve immediately. Makes 3 to 4 servings

Roasted Kale: Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside. In a large bowl, toss together 4 cups chopped kale leaves (stems removed), 1/2 teaspoon kosher salt and 1 tablespoon olive oil. Spread mixture onto prepared baking sheet and bake for 8 to 10 minutes, stirring once or twice, until kale is wilted and slightly crispy around the edges. Remove from oven and cool slightly.

Moist Quinoa Banana Bars with White Pecan Frosting

Ingredients:

*1/2 cup softened butter
*1 tsp vanilla
*2 mashed just ripened bananas
*1 1/3 cup flour
*2/3 cup quinoa flour
*1/2 tsp salt
*1 tsp soda
*1 cup sugar
*2 beaten eggs
*3/4 cup sour cream or buttermilk

Preparation:

Cream butter and sugar. Add eggs, sour cream, mashed bananas, and vanilla. Blend in flour, salt, and soda. Bake in a moderate oven in (greased bottom only) jelly roll pan, 350 degrees, for 25 minutes. Cool and then frost with:

Ingredients:

*2 cups powdered sugar
*2 tbsp cornstarch
*1 egg white
*2 tbsp milk
*1/2 cup white shortening
*1 tsp vanilla

Preparation:

Mix together well and beat with mixer about 10 minutes. Sprinkle 1/2 cup Pecan nut pieces on top.

Everyday Lunch: Quinoa Salad with Broccoli

One of my favorite strategies for lunchtime success is to prepare a large batch of whole grains at the beginning of the week to go in lunches in the days to come. Quinoa, brown rice and whole wheat pasta are my personal favorites because they’re so easy.

Here’s a look at what I ate this week! It was filling, veggie-packed and healthy. Though if I made it next time, I would suggest crumbling a bit of feta cheese atop the salad before serving, since feta makes almost anything better.

Quinoa Salad with Broccoli
Ingredients
*1/2 cup cooked quinoa
*1 to 1 1/2 cups shredded Romaine lettuce
*2/3 cup steamed broccoli florets
*2 tablespoons Ken’s Steak House Light Caesar Dressing
*Salt and ground black pepper
*2 slices whole wheat toast (optional but highly recommended)

Instructions
*Toss the quinoa, lettuce and broccoli together in a travel storage container. Just before serving, toss with the dressing and sprinkle with salt and ground black pepper. Serve with the toast. Enjoy!

Madison

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