Markets, Kitchens, and Homes: Learning Through Hospitality
In a Balinese warung, our guide, Putu, translated a proverb while we stirred sambal: plenty of spice, but never to wound. We learned to grind chilies patiently, to taste with curiosity, and to thank the cook before the flame. The recipe became a map of values—balance, mindfulness, generosity—flavors that linger long after plates are cleared.
Markets, Kitchens, and Homes: Learning Through Hospitality
Nairobi’s City Market was loud with bargaining until a fruit seller recognized our guide and sliced an extra-sweet mango for us to sample. That sweetness turned into directions: a tailor who patches expedition pants, a print shop for hand-pressed postcards, a café that funds school lunches. Commerce reshaped into community, one juicy lead at a time.
Markets, Kitchens, and Homes: Learning Through Hospitality
Our guide in Jordan showed us how to accept coffee with the right hand and how to refuse gently with a subtle shake. The gestures opened living rooms and farm gates. Etiquette stopped being a list of constraints and became a keyring of small kindnesses, unlocking conversations that would otherwise have stayed politely closed.