Vardah Malik, KF25 in Vietnam
After visiting the Ho Chi Minh Museum and Mausoleum in Hanoi, a colleague and I grabbed some street food. That's vermicelli noodles, tofu and spring rolls you're seeing. Delish.
Bas Bouwman, KF25 in El Salvador
We went with new colleagues to the best pupusa place in town, which is also a client of the microfinance institution. The meal you see is called ' la pupusa loca'. A type of mais bread with beans, cheese, meat and cheese in it, served with a spicy sauce and cabbage on the side! Me vuelvo loco, tan rico!
Niaz Patwary, KF25 in India
After visiting the Ho Chi Minh Museum and Mausoleum in Hanoi, a colleague and I grabbed some street food. That's vermicelli noodles, tofu and spring rolls you're seeing. Delish.
Trista Li, KF25 in Chicago, USA
Pumpkins are in! Halloween is coming! Chicago is a town that is much charming!
Pumpkins are in! Halloween is coming! Chicago is a town that is much charming!
I have to say that I had a great first week. The food scene in Chicago is absolutely amazing. However, I spent most lunchtime chasing food trucks, farmer's markets, and art fairs. It was great to meet previous fellow Nick at Andersonville #CityMadeFest and talked with David from @ChicagoBACP at #FoodtruckFest.
Bas Bouwman, KF25 in El Salvador
We went with new colleagues to the best pupusa place in town, which is also a client of the microfinance institution. The meal you see is called ' la pupusa loca'. A type of mais bread with beans, cheese, meat and cheese in it, served with a spicy sauce and cabbage on the side! Me vuelvo loco, tan rico!
Niaz Patwary, KF25 in India
As a Kiva Fellow in India, on my first day at our local partner Micrograam – two colleagues Mr. Krishnamurthy and Mr. Pathan took me out to lunch to a neighborhood “gadi” (gadi literally means a car, but its actually a food-cart) in Jayanagar, Bangalore which is situated in the south-western state of Karnataka. The small one-owner place serves freshly made, local “veg” items ; no “non-veg” items sold on this particular place. I opted for chapatis (unleavened flat bread/tortillas) with thick vegetable curry, known locally as “curry”, two bondas (deep-fried mashed chickpeas) and chutney (condiment) made with peanuts, coconut, ginger and flavorful spices. My hosts took rice instead of bread, with thin curry known as sambar (lentil based vegetable stew) with the same two other items that I had. It was an affordable, simple and delicious lunch – totally reflects the lean model of Micrograam! Oh, I had a delicious liquid on-the-go pack yugurt to digest them all in. Nom nom nom, I am ready for dinner.
On the road in Cambodia, every meal is its own adventure. Snacking on crickets with the radio turned up. Now that's road-trippin'!
