News and Events

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. 


Makeba Clay


Name: Makeba Clay

Current title/profession: Leadership and Organizational Strategist

Current hometown: Washington, DC


Name of project: West Africa Farmer-to-Farmer Program

Location of the project: Ghana

Organization that sent the volunteer: ACDI/VOCA

By Makeba Clay, the ACDI/VOCA-SHRM Foundation International Volunteer Partnership’s first volunteer

It’s so hard to believe that I have only been working with the farmers of the Techiman Maize Traders Association (TEMTA) for almost two weeks now. In such a short time, I have had time to get better acquainted with the farmers, aggregators, and many of those who sell maize in the Techiman market
through informal encounters in the market, focus group sessions, and formal training.

From the beginning, it was clear to me that the farmers were very eager to learn effective methods for strengthening their business operations based on their participation in the focus groups and discussions that I had with them in the market. They were thoroughly engaged throughout the trainings and were also very active in the role playing activities. One of the most notable themes present throughout my discussions with the farmers is the role that culture plays in business. 

As I mentioned in my previous post, Ghanaians are known for their hospitality and also for their deep value of relationships. Based on this, there tends to be a level of informality and a lot of trust that goes into their business practices. These factors, along with a reluctance to disappoint or upset members of the community, has created challenges with adherence to firm contract management practices.

An unexpected aspect of the trainings (and any group meetings with the farmers) has been the importance of integrating faith in everything that they do. For example, all meetings start and end with a prayer. Because approximately half of the TEMTA members are Christian, while the other half are Muslim, they alternate prayers between the two faiths. There is also deep respect and acknowledgement for coordinating meetings around times that do not conflict with Muslim prayer times. Being a part of this type of inclusive interfaith workplace environment has been a really unique and special experience for me.

Additionally, I have been very impressed by the dedication of the training participants. For example, each day that I arrived at the TEMTA Headquarters there were already several farmers there to make sure everything would be set up perfectly for the training session. They also spent their free time reminding other farmers about the training and encouraging participation. As a result of their efforts, nearly 100 participants joined yesterday’s training.

At one training, a number of women in attendance were quite vocal in their desire to become more engaged in leadership roles within the organization and hoped that the training would help build their confidence toward that end. Although there was a moment of dissension among the men regarding some of their statements, due to cultural traditions, there was still respect for the opinions of the women.

As the last week of training approaches, I am looking forward to working with the farmers to implement some of the practical business solutions (ex. record keeping, contract management and negotiation) that we have been discussing. I am also eager to learn about how they plan to support one another during this period of personal development, growth and leadership.

About the ACDI/VOCA-SHRM Foundation International Volunteer Partnership

This partnership was designed to engage high-potential HR professionals and their colleagues in impactful, skills-based international volunteer assignments in the developing world.  The assignments represent unique professional development and corporate social responsibility opportunities and are developed and managed by ACDI/VOCA, a leading Washington, DC-based international development organization.  Volunteers are selected based on their skillsets and assignment needs.  All assignment costs are covered by ACDI/VOCA.  

Makeba Clay volunteered with ACDI/VOCA's West Africa Farmer-to-Farmer program helping farmers build developmental capacity.

Eric Bowman

"Eric served as a cooperative development specialist at the Northwest Cooperative Development Center in Olympia, WA for over 10 years. As a cooperative development specialist, Eric provided business development services and technical training in business planning, management and governance, accounting and finance. Bowman also serves as the director and board chair of the Tulip Credit Union."


Profession: Executive Director, Nutritional Therapy Association, Inc.

Home State: Washington, U.S.

Career Summary: Eric served as a cooperative development specialist at the Northwest Cooperative Development Center in Olympia, WA for over 10 years. As a cooperative development specialist, Eric provided business development services and technical training in business planning, management and governance, accounting and finance. Bowman also serves as the director and board chair of the Tulip Credit Union.

Areas of Expertise: Cooperative development, natural resources and marketing for value-added/organic agriculture. Eric has a BA, focused on Economics and Business Administration, from Evergreen State College.

Language Spoken: English


Name of project: Cooperative Governance

Country: El Salvador

SPSP Grantee: National Cooperative Business Association CLUSA International (NCBA CLUSA)

Objective: To provide El Salvadorian cooperatives, particularly Board Members and management, governance trainings to help strengthen and grow the cooperatives.

Volunteer Assignment and Impact: During his two-week assignment, Eric worked with four cooperatives in El Salvador—El Jabali, APRAINORES, the Cooperative Association of Organic Producers (ACOPO), and the Cooperative Association of Acocaluco (ACOCALUCO). He provided trainings to the cooperative’s board members and management on governance issues affecting cooperatives, including how to conduct board meetings, the role of the board of directors, conflict resolution, and cooperative principles and values. Eric also worked with these cooperatives on business and financial planning.
While working with the four cooperatives, Eric quickly discovered the members’ understanding of governance and business management was also very limited. In response, he worked with the members  to help them understand key governance functions and concepts, as well as helping them develop action plans to put the ideas they discussed into practice. In addition, within all of his trainings with the board of directors, management, and members, Eric focused on participatory and group activities to encourage team-building and emphasize the community aspect of cooperative business. Overall, Eric’s effort to assess each cooperative’s strengths and weaknesses enabled him to tailor the trainings for maximum impact. For example, board members demonstrated an increase in knowledge of governance functions and were excited to implement their action plans.


Charlene Nash: VEGA Volunteer of the Year for Farmer-to-Farmer SPSP 2016

Name: Charlene Nash

Current title/profession: Senior Horticulturalist at the Tennessee Aquarium

Current hometown: Chattanooga, TN

Areas of expertise: Horticulture


Name of project: Zambia Farmer-to-Farmer SPSP, Senegal Farmer-to-Farmer Project

Volunteer Scope of Work: Improving peanut seed production (Zambia), composing and conservation agriculture (Senegal), soil fertility improvement (Senegal)

Location of the project: Zambia (1), Senegal (2)

Duration of assignment(s): 48 days

Organization that sent the volunteer: NCBA CLUSA

Charlene Nash has volunteered three times with National Cooperative Business Association CLUSA International (NCBA CLUSA) F2F projects this year for a total of 48 days, once in Zambia under the VEGA SPSP, and twice in Senegal. In Zambia, Charlene supported the Chipata District Farmers Association and Community Oriented Development Program members in improving peanut seed production. During the improved soil fertility portion of the training, Charlene introduced compost tea and demonstrated how a solar air and water pump can be used to brew the tea, which is poured over the soil and the compost. Charlene left the device with the farmers and gave instructions so they could each brew tea for their field and then pass it along to other farmers.

Charlene also worked with a group of farmers on marketing strategies for selling their peanut seeds to other local farmers and buyers. She helped them design a logo for their seeds and donated money to the program to get the first 1,000 labels printed. As of September 2016 these farmers are now selling their peanut seed to local buyers in the newly labeled packaging.

Charlene’s dedication to the F2F Program goes far beyond her volunteer work on the ground in Africa. In 2012, Charlene started a nonprofit called Soil Resources Initiative to raise funds to purchase inputs and training supplies for her F2F assignments. Over the past four years she has raised approximately $15,000! Charlene’s goal is to expand Soil Resources Initiative’s fundraising efforts after she retires and can dedicate more time to the nonprofit.

Charlene Nash’s impact is not only in the number of assignments she’s completed, but also in her tireless efforts in the U.S. to educate her community about the important work the U.S. government is doing to promote sustainable international development through the F2F Program.

Charlene, originally from Columbia, South Carolina,  is the Senior Horticulturalist at the Tennessee Aquarium in Chattanooga, Tennessee, where she has worked since 1992.

Michael Morrow

"Apart from being a project indicator, promoting a local food system is key to rural economic development. And the establishment of an aggregation center and an IT platform through which producers can sell directly to consumers (a Consumer-Supported Agricultural system) is key to a local foods approach."


Profession: Market Manager, Hoosier Harvest Market

Home State: Indiana, U.S.

Career Summary: After military service in various countries, Michael worked as a financial consultant for several agencies and businesses, conducting profit and risk analysis. For the past two years, he has served as Market Manager for the Hoosier Harvest Market, an Indiana CSA.

Areas of Expertise: Business analysis, planning, project management, agricultural production and processing (as a small farmer and CSA market manager); leadership. Michael has a BS, Indiana University, Kelley School of Business Purdue University College of Agriculture

Languages Spoken: English, Spanish


Name of project: Farmer-to-Farmer (F2F) in Colombia’s Orinoquia Region

Country: Colombia

SPSP Gratnee: Purdue University

Duration of Assignment: 8 days

Volunteer Assignment and Impact: In Colombia, the market conditions for the majority of food produced by small and medium farmers are poorly developed, negatively affecting prices, quality and energy costs. Political and marketing models favor the large-scale producers and generate food market monopolies. In general, there is no contact between producers and consumers, and the market is very variable and inconstant for prices, supplies and deliveries that normally affect small farmers’ stability and profitability. Access to markets is the main problem for small producers, and there are no regional and local markets for direct to consumer sales. Moreover, there is a lack of information about market contacts and potential market opportunities. ICT tools can help resolve many market issues, providing access to information and contacts, as well as opening opportunities to sell and deliver food products directly to consumers. ITC provides also an opportunity to interest young people in agricultural production and markets. Michael led the promotion of a local food system, investigation of feasibility, and recommendations on steps for establishing a direct to consumer local market system for small farmers and processors. Specifically, Michael recommended the following steps:

  1. Identify 5 - 10 farmers in the Meta region that want to be responsible for the administrative management of the food hub (This will be your first Board of Directors);
  2. Identify a centralized aggregation location;
  3. Develop sub-aggregation points to create communication and trust among food hub membership;
  4. Find local businesses to partner with for order distribution to retail customers, or wholesale marketplaces that will help develop farmer coordination to fill wholesale orders;
  5. Determine if Local Food Marketplace will be able to fulfill technical needs; and
  6. Start your online marketplace!

However, while initially Michael was seeking to link Unillanos and the Meta government with the application developers that Hoosier Harvest Market has used Local Food Marketplace, he found a much more appropriate source in Alex Cordona, Colombian-American founder of The Supply Chain Knowledge Company and his new platform called 47FARMS.



Dr. Dan McGrath

“We did not know that these insects could be controlled. Now that we know, we will deal with them.” – Martin Azum, Ghanaian farmer

Name: Dr. Dan McGrath

Current title/profession: Professor Emeritus

Current hometown: Corvallis, Oregon 

Areas of expertise: Integrated Pest Management

Education: PhD, Oregon State University



Name of project: Farmer-to-Farmer in Ghana

Location of the project: Bawku West District, Ghana

Name of assignment: Implementation and Training in Integrated Pest Management

Duration of assignment: Two weeks

Organization that sent the volunteer: ACDI/VOCA


F2F Volunteer Finds Link between Hungry Ants and Hungry Farmers in Ghana

In northern Ghana, where nearly half the population lives in poverty amid the vast savanna, agriculture is an important part of the local economy for many people. In recent years, the introduction of mechanized farm equipment has led many farmers to consolidate their fields. Now, tractors and other machines can more effectively and efficiently till the land as there are no trees or separations between plots.

As farming practices and harvests improved, however, farmers noticed the emergence of a new and prolific pest: a species of voracious black ants with a taste for corn—a staple crop in northern Ghana. As the ants feasted, yields decreased, and farmers grew increasingly frustrated in their attempts to eradicate the colonies.

To help farmers find a solution to this problem, USDA Farmer-to-Farmer (F2F) volunteer Dr. Dan McGrath, an entomologist from Oregon with 26 years of experience, arrived in Ghana in November 2016 and quickly assessed the importance of his mission. “Success or failure for farmers is measured in sacks of corn. Here, they pay their bills with corn. A family of four needs about 16 50-pound bags to make it through the year,” he explained.

In collaboration with local farmers, Dan and Simon Gaab, an agricultural officer from Ghana’s Ministry of Food and Agriculture, set to work to identify the species, test various baits, and discuss strategies for controlling the ants. After lengthy discussions and investigative work, Dan, Simon, and the farmers concluded that as trees were cut down to join farmers’ fields, black ants flourished in the hot, sunny landscape, while competing species died off as a result of the changed environment.

Dan and Simon proposed both planting more trees and the careful use of insecticide to re-balance the ecosystem, giving hope to farmers in the region. Martin Azum, a 56-year-old farmer and father, attended a clinic run by Dan and the USAID Agricultural Development and Value Chain Enhancement (ADVANCE) II project to learn more about the ant problem. “We did not know that these insects could be controlled. Now that we know, we will deal with them,” he noted.

Dan is planning a second visit to northern Ghana in 2017 through the F2F program. Now that he has identified the species, he will return to test different insecticides and work with farmers to plant trees in their fields, seeking a long-term solution to a persistent threat. Dan’s work is one piece of the broader F2F program, which sends American farmers and agribusiness professionals around the world for short-term technical assistance assignments in food security and agricultural processing, production and marketing. Since 2013, ACDI/VOCA has supported 275 volunteer assignments as part of our West Africa F2F program to promote sustainable economic growth, food security, and agricultural development worldwide.


Dr. Heidi Kassenborg

"In December of 2014, Heidi, a veterinarian and former Director of the Dairy and Food Inspection Division at the Minnesota Department of Agriculture, traveled to Egypt to help several MCCs and milk processing centers tackle their food safety challenges."


Profession: Adjunct Professor, University of Minnesota, College of Veterinary Medicine Location: Minnesota, U.S.

Career Summary: Heidi is a food safety veterinarian with 20 years of broad experience in food safety regulatory programs at the state and national level, food borne disease outbreak investigations, epidemiology, animal disease emergency management and clinical veterinary practice.

Areas of Expertise: food safety, veterinary medicine, emergency management

Education: MPH, University of Minnesota, School of Public Health DVM, University of Minnesota, College of Veterinary Medicine

Languages 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

Volunteer and Assignment and Impact: In December of 2014, Heidi, a veterinarian and former Director of the Dairy and Food Inspection Division at the Minnesota Department of Agriculture, traveled to Egypt to help several Milk Collection Centers and milk processing centers tackle their food safety challenges. Milk Collection Centers (MCCs) have popped up in rural areas throughout Egypt to aggregate milk from multiple farmers (mostly women), provide farmers with a fair price for their milk, and also offer veterinarian services and training. However, many of these centers generally lack knowledge of good hygiene practices and food safety protocols and because milk provides the perfect environment for bacteria growth, bad hygiene practices are a recipe for disaster for unpasteurized and pasteurized milk. In fact, there have been an escalating number of zoonotic diseases in Egyptian hospitals, as a result of consuming unsafe unpasteurized milk. In addition to affecting public health, the threat of bacteria in farmer’s milk, whether it will be pasteurized or not, will adversely affect the farmer’s income. 

To address these issues,  Heidi’s main objective in Egypt was to provide important recommendations to help MCCs reduce the public health risk, improve food safety and quality, and increase the value of the products farmers produce. She visited four MCCs to gain an understanding of their food safety challenges and opportunities, while also providing important hygiene recommendations to help to improve their milk supply. In addition, Heidi also visited three representative farms and met with Field Representatives employed by MCCs. Because milking on farms in done by hand, the threat of contamination is great. Therefore, Heidi shared recommendations with the Field Representatives on how to reduce any contamination that may occur on-farm, to ensure improve the quality of the milk before it arrives at collection centers. Finally, Heidi’s trip concluded in Bani-Suif, where she delivered a seminar to MCC veterinarians, technicians and managers on zoonotic diseases and safe milking procedures. During her seminar she also made   recommendations on food safety protocols and hygiene practices.


Matt Cleaver

Name: Matt Cleaver

Current title/profession: International Business Management and Farm Consultant

Current hometown: Santa Cruz, California

Areas of expertise: Mushroom production

Career summary: 
Matthew Cleaver has been learning the art of mushroom cultivation since he was a child, working at the Stoller Research Spawn Laboratory in Santa Cruz, CA, where his father worked as a mycologist. Mr. Cleaver has over 15 years in the mushroom industry, and is currently an independent business and mycology consultant, developing new and innovative products and solutions to mushroom production. Mr. Cleaver has an MBA in International Business from the Monterey Bay Institute of International Studies, and a B.A. in Language Studies from the University of California at Santa Cruz. Mr. Cleaver has a working knowledge of 13 languages, and has travelled to more than 70 countries. 


Name of project: Farmer-to-Farmer Southern Africa (FY14 – FY18)

Location of the project: Malawi

Organization that sent the volunteer: Cultivating New Frontiers in Agriculture (CNFA)

The cultivation of oyster mushrooms, which are not native to Malawi, was first introduced in the early 1980’s. Since introduction, mushroom production has not experienced rapid expansion despite its high market potential. In fall of 2014, the USAID Farmer-to-Farmer Program, implemented by CNFA in Southern Africa, supplied volunteer technical assistance to support this promising sector. The goal of CNFA F2F in Malawi for mushroom expansion is to increase dietary diversity, cultivate entrepreneurship, and stimulate economic growth in order to improve the incomes of participating farmers and their communities.

Since its establishment in 2003, members of the Chalera Mushroom Farmers’ Cooperative have experienced difficulties with cultivating mushrooms for sale and consumption. The cooperative, which is made up of 29 women and six men, is located just outside of Lilongwe, Malawi’s capital. Despite initial training provided by the Malawi Government’s One Village One Product (OVOP) program, the mushroom farmers still needed additional training in the best methods for growing mushrooms. However, the local agriculture extension office did not possess mushroom expertise to support mushroom production and the cooperative began to lose motivation as a result of low yields and low profits. Chalera Cooperative was discouraged, but the members refused to give up. They contacted CNFA and requested training from the F2F program to revitalize their business, with a specific focus on training the members in the best methods of oyster mushroom farming and to explore the possibility of in-house spawn production.

Volunteer Impact 
Before Matthew Cleaver’s assignment, average sales for the cooperative were 98 kilograms of oyster mushrooms per week. As a result of implementing recommendations from the training, the cooperative is currently selling 168 kg per week, representing a 71% increase in sales. If the cooperative maintains its current rate of production, the potential increase in sales could jump from 5,096 kilograms sold per year to nearly 9,000 kilograms, and the annual revenue for the cooperative could increase from $3,740.25 to $6,400 per year.

Building on the momentum and increase in confidence following Mr. Cleaver’s visit, the growing cooperative built fourteen new mushroom growing sheds. These sheds have dramatically increased the quantity of their mushroom production and sales, and has increased the membership and production power of the cooperative.

In an interview, the cooperative Chairman Notis Chishasha expressed the impact of Matthew Cleaver’s assignment by saying, “I am pleased that we did not abandon mushroom farming, because we now are seeing increased income.”

A member of the cooperative, Mrs. Steria Damisoni, also expressed the beneficial effect of the income hike due to Mr. Cleaver’s technical assistance: “[the increased income] gives me enough to pay other people to work in my maize fields.”

As a result of Mr. Cleaver’s trainings, the Chalera cooperative members now have a hands-on understanding of six of the most successful and widely used pasteurization methods, proper pre-pasteurization substrate preparation, appropriate hygiene etiquette, post-inoculation treatment, growing structure care, as well as crop maintenance and improvement. Mr. Cleaver enables the cooperative to develop the tools they needed to significantly scale up their operation and sizably improve household incomes, strengthening livelihoods and building long-term technical abilities.

Mr. Cleaver’s ability to tailor trainings to his audience and imbed long-tern technical skills is a great asset to the communities in which he works. In addition to his multiple F2F assignments in Malawi, Mr. Cleaver engaged in citizen diplomacy upon his return to the United States, conducting over eight hours of outreach through writing a press release, engaging in group presentations about his experiences, and sharing stories and pictures on social media, reaching over 500 of his colleagues, friends and family.