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Anais Troadec

"…we worked together to identify strengths, to learn to communicate equally (as women and men) in a Muslim society, and to identify and address different gender stereotypes and biases.”


Career Summary: Over the past eight years, Anais has completed 15 assignments through Winrock International in Africa and Asia and has focused on gender and organizational development. She says of her experience, “What has always been amazing in every culture is to see the internal fortitude of women. Together, they have strength and are able to overcome some very challenging circumstances.” 

Area(s) of Expertise: Gender and organizational development Education:

Languages Spoken: English


Volunteer Assignment and Impact: In 2013, Anais traveled to Ethiopia and completed her third trip to Guinea. In Ethiopia, she led workshops for 90 members of three women’s cooperatives to build their skills and improve income generation. Government representatives and service providers were invited to participate in the workshops, so groups were a mix of men and women, which ultimately improved the participants’ experience:“…we worked together to identify strengths, to learn to communicate equally (as women and men) in a Muslim society, and to identify and address different gender stereotypes and biases.” All participants were expected to replicate elements of the training, like women’s roles in agriculture, cooperative member roles, responsibilities and leadership, business plan development, marketing and gender equality. Since the training, cooperatives have implemented improved business practices and are regularly discussing gender issues. In addition, an increase in female participant’s incomes now make it possible for the women to afford an education for their girls and cover a greater share of their household health, food and clothing expenses.

In Guinea, Anais worked with students and faculty from the Agricultural College in Faranah to help mainstream gender within the institution. The Farmer-to-Farmer program currently works with the college and is transforming the institution into a Center of Excellence by, among other things, improving gender parity of faculty and students and updating the curriculum to ensure it is responsive to gender and labor market conditions. Anais participated in an assessment of these areas and led a planning workshop to mainstream gender. After returning home, she spoke at a meeting of the American Association of University Women in Hot Springs, Arkansas about the culture, traditions, women’s issues, and school in the small village of Nialya, Guinea. She inspired the group to donate more than USD $1,400 for school benches and uniforms, especially for girls, so more children in Nialya can attend school.


Dr. Bill Zimmerman

Agricultural & Environmental Microbiologist

Name: Dr. Bill Zimmerman

Current title/profession: Agricultural & Environmental Microbiologist

Current hometown: Jefferson City, Missouri

Areas of expertise: Soil and Environmental Microbiology

Education: PhD, University of Missouri- Columbia


Name of project: Farmer-to-Farmer (F2F) in Ghana, Compost Production for Vegetable Production Location of the project: Jirapa District, Ghana

Duration of assignment: Two weeks

Organization that sent the volunteer: ACDI/VOCA Implementer of this project on behalf of USAID:

Jirapa District in the Upper West Region of Ghana is dominated by smallholder farmers who grow crops primarily for home consumption. An increase in demand of their crops prompted the farmers to cultivate larger acreages for sale, however the traditional farming methods and tools commonly used resulted in low crop yields. A government-established fertilizer subsidy program was cancelled in 2014, preventing farmers from using inorganic fertilizer on their crops the following growing season.

The Jirapa Farmers Network (JFN), located in nine communities across Jirapa District, requested the technical assistance of an F2F volunteer to train its members on proper preparation and application techniques of compost and organic manure to increase their crop yields. The purpose of the assignment was to help members who could not afford to purchase inorganic fertilizer for their farms to improve their yields by supplementing their soil with compost.

Dr. Bill Zimmerman, an Agricultural and Environmental Microbiologist from Jefferson City, Missouri, travelled to Jirapa District to train JFN’s members in seven of its sites on composting. Upon arrival, Dr. Zimmerman was pleased to find that the environment was similar to that of Liberia where his previous F2F Assignment was located allowing him to adapt his previous knowledge to his current assignment. The volunteer, alongside the trainees, constructed 5 demonstration compost pits to pilot on the group’s shared one-acre farm during the 2015/2016 growing season. In addition, five members dug compost pits to use on their own farms instead of using inorganic fertilizer. At the end of the harvest, the farmers who applied the organic compost expressed that the use of compost reduced their total production cost and cultivated the same yield as the farmers who applied the inorganic fertilizer.

Since the assignment, the farmers have decided to completely switch from inorganic fertilizer to composting animal manure and food residue. The leaders of JFN have decided to replicate the compost training to members in other communities and are proudly encouraging farmers to use more compost and organic manure to supplement the cost of inorganic fertilizer. 

"Thanks to the volunteer, I now know the waste generated in my home and farm can be useful. Although the preparation of compost is time and labor intensive, it is cost effective and I will keep using it to supplement the inorganic fertilizer so as to reduce my cost of production and improved the soil fertility.’’ Karimu, Chairman JFN.


Angela Caporelli

 "There are some real exciting aquaculture projects throughout the world that will help people live healthier and abundant lives. If we have the knowledge to share, we can help feed many and be an integral part of developing wealthier, smarter and healthier generations in the future." 


Profession: Aquaculture Coordinator, KY Dept. of Agriculture BAP auditor, NSF Incorporated

Career Summary: Angela works with farmers and other members of the agriculture industry to increase awareness of good aquaculture practices and promote the value of aquaculture species. She also works with the Hazard Analysis and Critical Control Point's (HACCP) plans and processors to ensure safe products.

Area(s) of Expertise: Aquaculture extension for extensive culture and semi-intensive production systems, food safety issues and concerns in aquaculture, rural aquaculture/agriculture integration for increased production.

Education: MS in Aquaculture from KY State University; BS in Aquaculture and Resource Development from the University of Rhode Island

Language(s) Spoken: English, Kikongo


Name of project: Aquaculture without Frontiers Small Grant through Farmer-to-Farmer Special Program Support Project

SPSP Grantee: University of Arizona and Aquaculture without Frontiers

Duration of Assignment: 3 weeks

Volunteer Assignment and Impact: While in Kenya, Angela evaluated an established aquaculture field station and reported on the efficacy of staff and current training protocols. In addition, she developed and conducted aquaculture workshops for over 75 farmers and staff throughout the region. In the workshops, she introduced more appropriate aquaculture technology and application methods to improve the aquaculture production and efficiency of Tilapia and Clarias. She also developed and taught feeding and fertilization protocol for pond culture.


Benedicto Marinas

Name: Benedicto Marinas

Current title/profession: Chef

Current hometown: New York City

Areas of expertise: Culinary Arts


Name of project: Improving the Sustainability of Malian Sheep and Goat Farming Program

Location of the project: West Sikasso region, Mali

Duration of assignment: Eight weeks

Organization that sent the volunteer: Common Pastures/Browse and Grass Growers Cooperative

In the village of Solla-Bougouda, as in many other villages in the West Sikasso region, most families have corn porridge for breakfast; and corn porridge, break corn or corn paste with tomatoes, onion or okra sauce for dinner. If a third meal is taken the options are the same.

New York City Chef Benedicto came to Bougouni Circle in the Sikasso region of Mali to share his creative use of farmer products in nutritious, inexpensive meals. He worked with 4 villages and 1 school including 125 men, 129 women, 118 youth and totaling 372 (36 with disabilities).

He first requested that the participants share their cooking methods and ingredients. He then explored what was available in their community gardens and sold on the roadways. With this information he was able to increase the nutrition and diversity of their meals. Measuring tools were ignored. Participants were encouraged to use their intuition and trust their eyes and taste when creating meals.

Almost half of children in the rural areas of the Sikasso region, 42%, show delayed growth (Malian Demographic and Health survey: EDSM-V 2012-2013). Benedicto built the capacity of men, women, and youth to prepare and appreciate more diverse food choices, such as the highly nutritious moringa tree leaf, papaya, sweet potatoes, and spices, along with the addition of protein from fresh milk, eggs, chicken, and fish from the local river.

The village chief, Mr. Djeka Mariko, praised the results: “Benedicto you are a blessing…, by coming so far and training all of us on the importance of using our foods as our medicine to maintain health.”

Chef Benedicto Recipe - Corn and Moringa in Fish Broth


  • Moringa leaves
  • Dried catfish
  • Corn Kernel
  • Onion
  • Garlic
  • Tomatoes
  • Oil
  • Salt
  • Pepper

Heat oil in a large skillet. Cook and stir garlic, then onion, ginger and tomatoes in hot skillet until softened, about five minutes. Add the dried catfish, stir slowly until tender. Add water. Let it boil. Add the corn kernel. Simmer until cooked, about 15 minutes. Add the moringa leaves. Season with salt and pepper. In no less than a minute after the moringa leaves are added, this dish is ready.

Note: moringa leaves gets overcooked easily and when they are, they tend to get bitter.


Fresh corn, moringa leaves and dried fish

Trevor Hylton

 “I saw another side of Haiti; many productive growers growing crops with very limited resources. Some of the growers did not realize how important they were to the overall operation of the country as a whole. I gained firsthand knowledge and left with a better understanding of the day to struggles of average small scale crop producer. The students for the most part were bright, articulate and very enthusiastic.”


Home State: Florida, U.S.

Name of project: FAMU Haiti Farmer to Farmer Special Program Support Project

Country: Haiti

SPSP Grantee: FAMU

Duration of Assignment: 11 days

Summary of Volunteer Role and Assignment: Trevor was a FAMU/Multi-County Extension Agent for their Farmer-to-Farmer program at the Universite Caraibe (UC) in Port-au-Prince, Haiti. Trevor visited the University for two weeks during their summer break and presented techniques for vegetable gardening, planting, and soil irrigation. In an effort to ensure maximum student participation, University Caraibe decided to have a two-week on-campus summer session. The university students received training from the F2F volunteers during the first week. During the second week, the university students, with the assistance of the volunteers, provided training to Haitian farmers and school aged children during a two-day agricultural summer camp.

Volunteer Impact: As a result of Trevor’s assignment, the students and farmers are better equipped to understand the different aspects of soil irrigation and vegetable gardening. The students and farmers have been able to evaluate their soil better and have also used soil kits that were left with them during the training. The students have also successfully planted a school vegetable garden.


Sarah Master

Name: Sarah Master

Current title/profession: Chef

Current hometown: Minneapolis, MN

Areas of expertise: Culinary Arts


Name of project: Improving the Sustainability of Malian Sheep and Goat Farming Program

Volunteer Scope of Work: Small Ruminant Full Carcass Utilization, Sausage, Curing and Smoking

Location of the project: Sikasso region, Mali

Duration of assignment: 10 days

Organization that sent the volunteer: Common Pastures/Browse and Grass Growers Cooperative

The Sikasso region has higher rainfall than most other areas of Mali and some of the best agricultural land available. The region currently produces excellent fruits and vegetables in such abundance that they cannot be consumed fast enough and are regularly wasted.

Roadside stands, in full sun, are loaded with products such as tomatoes, cucumbers, and eggs throughout the heat of the day. Without dependable electricity and adequate refrigeration, even in cities, preservation is a challenge and not common.

Minneapolis Chef Sarah Master came to Bamako, Mali to share methods of preserving foods with chefs, staff, and students. She taught several methods of preservation including: curing, smoking, drying, and pickling of meats and similar methods for preserving fruits and vegetables. In collaboration with 3 restaurants available local foods and resources were utilized to create new menu-ready dishes.

Meat: New ways of using the entire animal (i.e., fish, lamb and goat) were explored. As an example, a whole goat was purchased at the live animal market, slaughtered, cut up, and smoked for quick sandwiches as well as using the liver to make pate for a spread. Market vegetables (e.g., carrot, okra, green pepper, and onion) were pickled to use as a condiment. Methods of preparing meats combined with vegetables were experimented with leading to a special dinner event featuring off-cuts and offal. A creative menu consisting of testicles, intestines, tongue, livers, hearts, chicken heads and feet along with vegetables was introduced to staff and delighted guests. “Best meal I have ever tasted” raved a restaurant guest from the United Nations.
Vegetables and Fruits: Fruits and vegetables are easily preserve by drying, canning and pickling. In-season baskets of ripe, fresh fruits and vegetables line the roadways. Limes readily grow in Mali and can be used to raise the acidity level for canning. Supplies needed are simple and include a heating source, stockpot, mixing bowls, knife, slotted spoon, fork, and sterilized jars with lids.

The recipes for pickling and preserving can be used not only as condiments and compliments to their menus, but also to preserve fresh, nutritious vegetables and fruits from the local markets. The staff and chefs all had concerns about the electricity and refrigeration issues in Bamako.

“I believe the pickling and preserving will be used regularly," said Sarah. "I am eager to return to teach more people how to preserve their meats and vegetables through canning, pickling, smoking, and drying.”

Canning Tomatoes

Method: 1. Boil a pot of water; 2. Prep the cold bath; 3. Take off the stems and slice a shallow "X" in the bottom of each; 4; Cook until the skins wrinkles and splits; 5. Lift the tomatoes out of the pot and plunge into the cold water for a few seconds; 6. Transfer the cooled tomatoes to another bowl; 7. Strip the skins from the tomatoes (optional); 8. Chop into small pieces; 9. Using a fork, squeeze the tomatoes to make them smaller and juicier; 10. Bring tomato sauce to simmer over medium heat for about 30 or minutes stirring occasionally until the sauce thickens; 11. Stir in lemon or lime juice and taste to determine sourness; 12. Transfer the sauce into sterilized jars and cover tightly; 13. Place in boiling water for no more than 30 minutes; 14. Allow to cool undisturbed; 15. Results may be stored for up to a year. 


Ingredients: 4 parts water, 3 parts sugar (white or brown), 2 parts vinegar (any flavor), 1 part salt. Any spicing desired (e.g., garlic, pepper, peppercorns, dried chilis, dill, cloves…).

1. Sterilize clean jars and lids by boiling covered with water for at least 15 minutes; 2. Combine pickling mixture and to a full boil; 3. Place vegetables in sterilized jars; 4. Pour boiling mixture over the vegetables leaving some space at the top; 5. Seal the lids, cool, and store.  


Participant Fatoumata Coulibally proudly showing her preserved tomatoes.

Stephen Peterson

Several days after visiting the apiary he had the opportunity to see an ancient Egyptian depiction of beekeeping these bees at the Tomb of Pabasa. “You may have to be a bee-geek to appreciate my feelings upon seeing this classic scene just days after seeing it in action in Fayoum [Egypt]…" - Stephen


Profession: Master Beekeeper

Home State: Alaska, U.S.

Area of Expertise: Beekeeping

Language Spoken: English


Name of project: Farmer-to-Farmer (F2F) Middle East and North Africa (MENA) 

Program Country: Egypt

Core Implementer: Land O'Lakes International Development

Objective: To increase technical knowledge on low hive productivity and poor honey quality.

Volunteer Assignment and Impact: While in Egypt, Stephen offered guidance to several apiaries on the importance of optimum spacing of bee colonies for improved pollination and increased honey yields. Stephen discovered that one of the apiaries he visited during his assignment works with an indigenous Egyptian bee, Apis mellifera lamarckii. This type of bee is rarely used today and Stephen referred to them as, “a national treasure.” Several days after visiting the apiary, he had the opportunity to see an ancient Egyptian depiction of beekeeping of these rare bees at the Tomb of Pabasa. “You may have to be a bee-geek to appreciate my feelings upon seeing this classic scene just days after seeing it in action in Fayoum…” he said.

Stephen also spoke at the Seventh Annual Arab Beekeepers Union Conference in Egypt. His presentation on good beekeeping practices generated much attention from the conference’s 300 attendees from over 12 countries. Finally, he completed a follow-up assignment where he offered seminars on best practices in bee colony management, nutrition, reproduction and harvesting at apiary schools in Upper Egypt. Stephen is confident that Egyptian beekeepers’ honey quality and yields will improve as the apiaries apply the advice he offered.