Sunday, March 18, 2012

Wheat it's what's for breakfast.

There are various climates here in the department of Ancash, and each region is known for their specific harvest. So when a volunteer goes to visit another, it's not uncommon to bring a product from their site as a gift to the other volunteer's host-family. Gisel lives 2,000 feet higher than me, and so for Quechua classes she brought us a ton of wheat (we typically grow more fruit at the lower elevations; they grow more wheat and potatoes). Dina was excited when I came home with it. She dried the wheat, toasted it, and then later took it to the market to grind it (I think you "grind" wheat. The Spanish verb is "moler" and "molino" is either a grinder used to crush things like coffee beans, or a huge flat rock that is rotated in circles on top of another huge flat rock by horse power to grind other edibles).

Here's Dina and Yordi drying the wheat: