Dining
Food Ethics | Ethiopian Avocados
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During my six-month sojourn in Ethiopia, I had the joy of working with an nongovernmental organization (NGO) by the name of the Ethiopian Education Foundation and living in the capital city of Addis Ababa. Every morning at 7 a.m., the managers and I maneuvered around the hostel making sure our students were prepared for class; breakfast, consisting of bread and bananas, was eaten and the usual suspects attempting to play hooky were dealt with. After a chaotic morning of fifty students eating, clamoring and readying themselves for class, I was free. The students left by 7:40 a.m. and I was out the door by 7:41. I twisted and twirled down the unpaved streets of the residential neighborhood surrounding our hostel.