Teghenik, Armenia — Heifer beneficiary Tsovinar Davtyan prepares cheese, the sale of which supports her children and grandchildren. Photo by Geoff Oliver Bugbee

“Families hold societies together, and intergenerational relationships extend this legacy over time. This year’s International Day of Families is an occasion to celebrate connections among all members of the constellation that makes up a family. It is also an opportunity to reflect on how they are affected by social and economic trends – and what we can do to strengthen families in response.”

U.N. Secretary-General Ban Ki-moon’s message for 2013

 

When Heifer International measures the impact of its projects and programs, it doesn’t just count individuals. Gender and Family Focus is one of Heifer’s Cornerstones for Just and Sustainable Development, and the family unit is central to our work. In fact, we count on strong family bonds and the cooperation that comes with them. Family members are invested in each others’ success, even when they know the fruits of that success won’t be reaped until they’re gone.

“I have seen whatever I would like to see in my life, I don’t need anything more for me. Everything is for my grandchildren,” explained Tsovinar Davtyan, 67, a grandmother of four in the Armenian village of Tekhenik. She cares for her family’s cows because she knows the benefits will last for generations.

May 15 is the United Nations International Day of Families, and this year’s focus is on fostering inter-generational solidarity. That’s a challenge for families in the Philippines, Bolivia and other places where job opportunities are few so young people set off to find opportunities elsewhere. This is where Heifer steps in, helping to build agricultural opportunities locally to keep families intact.

Click here to support a family in need through Heifer International.

Lunch at the Gyawali household in Bhairavsthan village, Nepal. Photo by Russell Powell, courtesy of Heifer International.

You can find many different kinds of food in Nepal depending on the region, but Dal (lentil soup), Bhat (steamed rice) and Tarkari (curried vegetables) are popular everywhere, and is often accompanied by aachar (pickles). Curried meat is also popular, but meat is expensive so most save it for special occasions. As you head farther north, Tibetan influences become more obvious momos (steamed or fried dumplings stuffed with meat) are common. The further south you go, the more Indian influences you’ll notice. Interestingly, most Nepalese use no silverware, just their right hand to eat.

Take your mind and stomach to Nepal today with this simple Dal recipe.

Simple Dal Recipe

Recipe adapted from www.welcomenepal.com

Ingredients:
1 cup red lentils, picked over, rinsed and drained
3 cups water
1 large tomato, cut into 8 wedges (or 8 oz. diced canned tomato)
1/4 cup canola oil
1/2 teaspoon cumin seeds
1 medium onion (yellow or red), finely chopped
5 large cloves garlic, thinly sliced
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/2 teaspoon cayenne
1 tablespoon butter
3/4 teaspoon salt
1/4 cups minced cilantro leaves (optional – you can also substitute parsley)

Lunch is prepared in Baugha Gumba Village, Nepal. Photo by Russell Powell, courtesy of Heifer International.

Directions:
Place lentils, tomato (if using fresh tomato) and water in a large saucepan and bring to a boil.
Reduce heat to a simmer, cover, and cook until lentils are tender and have lost their shape, about 40 minutes (begin checking that there is still water in the pot at 30 minutes and add small batches of water as needed).
Pick out any tomato skins and whisk dal to emulsify it. Keep warm over low heat.

Make the tadka (Indian spice preparation) as follows:

Heat oil in a medium skillet over high heat.
When oil begins to smoke, add cumin seeds.
After seeds have stopped sputtering, add the garlic and onion and saute over medium heat until most of the onion has turned dark brown, 5-10 minutes.
Add the coriander, turmeric and cayenne, stir, and pour the onion/spice mixture over the dal.

Add the butter, tomato (if using canned), cilantro/parsley, and salt to the dal and
simmer for another 5 minutes.
Serve hot.

Do you have an international recipe you love? Share it in the comments section below.

Bike to Work Day started about a decade ago here in Central Arkansas and in the past couple of years and has become part of “Ditch the Keys Week” — a campaign to improve air quality in the Natural State that starts today. And as you well know, each project we implement has environmental aspects to it to help fulfill the part of our mission that speaks to caring for the Earth.

There are a number of Heifer employees who bike to work themselves, and a number of our project participants use bicycles as their primary mode of transporting goods to market. In East Africa, for example, many participants carry milk to cooling plants on the backs of bikes.

Still, most of us here at Headquarters do what we can protect the planet we call home. That’s why Heifer fully supports Central Arkansas’ Bike to Work Day 2013, which is Friday, May 17.

Each day has a different theme to how you can do your part to prevent high ozone days:

Monday, May 13 Carpool to school/work

Tuesday, May 14 Walk to school/work

Wednesday, May 15 Ride the bus to school/work

Thursday, May 16 Car-free lunch

Friday, May 17 Bike to Work Day

Even if you don’t have your own bike, these other days make it possible to participate and save a little gas at the same time. You can also become part of the community pledging to make roads safer for those who do bike at People for Bikes.

Though there is this one week set aside to remember our air quality, consider carpooling or biking to work more often than just Friday to help really make a dent in improving our Earth.