Sharing bread and stars

It was November 8, 2023. We’d been on deep rutted roads for hours and by the time we got to the village, piles of manioc root had been peeled and were being hauled into a little cement building.  

We went in. The diesel motor cranked into action and the toothed drum of the mill set spinning. The manioc roots dropped in and came out wet flour. The miller barked orders and everyone was frantic to help, but since it was new to everyone, it was happy chaos. 

Outside, a woman fanned coals under steel griddles; men pressed water out of the wet flour; women sifted it; and the baker spread it on the hot steel. When the cassava was done, it was cut into squares, dolloped with chicken stew and served to the people streaming in.

They may have been farm folk this morning, but they were something else now, creased pants, smart dresses, spiffed up kids. They'd come to celebrate the dedication of the town’s first cassava mill.  

It was dark when two men stood up, everyone got quiet. With feeling they talked about the travails everyone here knows. Then one of them turned to the JP staff and patting his pockets said, “You knew they were empty, and you came and built this mill for us. Now we can make bread to eat from the manioc we grow. We will thank you everyday. Everyone nodded yes and clapped their hands.  

It was time to go, the generator switched off and everything went dark. I looked up. Orion stood astride a Milky Way so vivid it seemed within reach. Beside me I heard a small voice, “Do you see the same stars where you come from?”  “Yes," I answered, "I see the same stars.”

Rob Fisher

Executive Director

Partner for People and Place

Thanks to all our contributors who made this happen, especially Meg and Bill. We want to build two more of these this year, because they are so effective in increasing the food supply of remote communities. 

Take care, and thanks for your interest in Haiti. 

A podcast interview with Father Bruno

We are so happy to share with you a podcast interview with Father Bruno, thanks to At Home and Abroad with Harris and Walker! Hear about Father Bruno's upbringing and why he has been so driven to accomplish all that he has for so very many students and families over the years!

FULL PODCAST

(Note: current school enrollment is 1,300)

Father Bruno's New Year's message

We are so happy to bring you Father Bruno's message, sharing with us the Haitian Independence Day/New Year's Day soup tradition, together with blessings for the New Year for you and yours!

Happy 2024!

The Bruno Family has shared with us how they make the traditional Haitian Independence Day Pumpkin Soup - Soup Joumou - a delicacy savored on New Year's Day/Haitian Independence Day! We hope you enjoy this recipe! We wish you and yours a very Happy New Year!

1 pound beef shank, meat cut off bones into 1" cubes

1 pound stew beef (preferably chuck) cut into 1" cubes

3 tablespoons fresh lime juice (from about 1 lime)

3 tablespoons seasoned salt

3 sour oranges

1 butternut squash (about 2 pounds), peeled, cut into pieces

3 large potatoes (about 2 pounds), chopped

3 carrots (about 1 pound), sliced

1/2 small green cabbage (about 1 pound), sliced

2 medium onions, sliced

1 celery stalk, chopped

4 leeks, white and pale-green parts only, chopped

3 small turnips, chopped

1 habanero chile (optional)

1 1/2 cups rigatoni

2 1/2 teaspoons sea salt

1 pinch of cayenne pepper (optional)

2 parsley sprigs (optional)

4 tablespoons of unsalted butter

2 tablespoons vegetable oil

Preparation: 2 ½ - 3 hours total

You will need two pots, 8 quarts and 12 quarts.

In a bowl, pour sour oranges (saving 1 tbs for the end of the recipe) on the beef shank and the stew beef for 5 minutes, then let it sit. Transfer beef to a colander and rinse with water. Stir in the seasoned salt and lime juice completely in another large bowl. Add beef, toss to coat, and let marinate for at least 30 minutes. In one pot, add marinated beef, cover, and simmer until meat is beginning to soften, about 40 minutes, then set aside. In another pot, add squash with water. Cook until squash is fork-tender, 20–25 minutes. Using tongs or a slotted spoon, transfer squash to a blender until smooth. Return to pot and bring to a simmer. Then, add in the pot: potatoes, carrots, cabbage, onion, celery, leeks, turnips, chile (optional), rigatoni, 2 1/2 tsp salt, a pinch of cayenne pepper (optional), and parsley, uncovered until pasta and vegetables are tender, 30–35 minutes. Afterward, add oil, butter, beef with the stew, and 1 tbs of sour orange to taste. Reduce heat to medium-low and simmer until meat is tender, 15–20 more minutes. Taste and adjust seasonings.

Bon Appétit!

Serves 8-10 people.

Beef can be replaced by chicken or pork if needed.

Vegetarian version without meat.