Just when I find myself slipping into the mundane pattern of being a college student (did I REALLY just say that?), Venezuela gives me a little reminder if what’s sitting right beneath my feet. Smells, sounds, dances, phrases, food…all working together to keep me afloat and looking for more, and it’s working so well.
We’ve been lucky enough to have Professor Antonio D. Tillis, professor of African and African American Studies at Dartmouth College, visiting with us for the past week. We’ve been showing him the university, community, and larger parts of the Barlovento region, as he plans to create a study abroad program similar to this one at Dartmouth. He’s also a very good friend of Professor Jordan (our program director), so I’ve enjoyed getting to know him and (of course) seeking career advice and networking. I’ve had the chance to ask him a BILLION questions about international development, micro-finance initiatives in African and Latin America, and obviously exchanging travel stories. To put it plainly, this man is awesome. I love being in the company of accomplished, knowledgeable individuals, especially if we share similar interests. He also gave me some great connections and information about opportunities in Brazil for next year. I won’t speak on it all yet, but I definitely have new plans of action to consider.
This weekend we visited a family owned cacao plantation called La Ceiba, where we not only received a thorough history of cacao/chocolate production in Venezuela, global markets, and current movements for local chocolate production, but we also learned how they produce their own chocolate step by step (amazing), got a run through of traditional afro-venezuelan instruments (Uncle Marc, you would’ve died), AND they fed us. Easily the most delicious carne, arroz, plátanos, and obscure molasses/lime drink my mouth has ever had. Cue the stomach growls and someone pass me my fat pants.
Alejandro (age 4)
Cacao seeds (white, and brown after being cooked)
TELL ME my camera isn't on point.
I loved every second of this experience. I loved learning that it takes between 3-5 years from the planting of a seed to the cutting of the ripe cacao fruit. I loved learning that cacao farmers are also expert banana growers, I loved learning how to tell when a fruit is ready to be cut from the tree, I loved learning how to split a cacao open with a machete in less than 2 seconds, I loved learning the taste of ripe cacao seeds (they literally taste like mango and look like brains), I loved sipping alcohol made with chocolate and playing tambores with a full belly. I loved it all and I want to go back already. I still haven’t figured out how I’ll fit all of this pure chocolate in my suitcase when it’s time to come home.