by Bryan Costales
(4 of 9)
Susan smiled as freshly made fruit juice was poured into a class carved from a gourd.
The gourd was carved while still green, and the design remained after the gourd dried out and
became hard.
by Bryan Costales
(6 of 9)
A shallow bowl of black beans was on display at one end of the lunch table.
These were actual examples of one kind of beans raised on the farm.
by Bryan Costales
(7 of 9)
A Nicaraguan tamale is wrapped in palm leaves instead of corn husks. Vegetables and meat
were wrapped in corn dough, the palm leaves, tied with string, and steamed. Here one was open
and served with
by Bryan Costales
(8 of 9)
Andrew from Canada and Eugenio from Costa Rica chowed down on a rich meaty
tamale. Here the gourd glasses and gourd spoons could easily be seen.
