BetumiBlog

In my previous post I promised to share about what's happening with BETUMI's "mountain moving" projects.   BETUMI's...

This past August (2013), I was invited to attend the first ever TED Fellows Retreat, held in breath-taking Whistler, Canada. The "re...

Fall is now arriving in the US. Nights are getting colder, yet the warm memories of a month in Ghana during June and July are still strong...

In central Pennsylvania, it's almost impossible to get fresh sugar cane. In Ghana it's a totally different reality. Last month I exp...

During this trip to Ghana, BETUMI is working with a talented young designer at Low Design Office (who happens to be my son) and local se...

Though I'm in Ghana, my thoughts are turning towards the upcoming fall semester that begins at Penn State in August. Helen Sheehy , He...

I've been in Ghana for almost 2 weeks. The highlight so far was celebrating Flair Catering's 45th Anniversary and the graduation of ...

In graduate school back in the 1980s, "cassava" was pretty much  a dirty word: empty calories, starchy, toxic, starvation/subsis...

I'm currently spending a couple of months in California, with time split between my own mother (84 years old) and my granddaughter,...

In April 2013, several Borlaug Fellows visiting Penn State as part of the USAID's Feed the Future program spent two days in my hom...

I was recently in New York City and finally had a chance to meet up with a kindred spirit--the talented, creative, savvy, exuberant Sarah ...

This dish has a variety of names in Ghana. I first met it in the Eastern Region as aprapransa . When he recalls his grandmother's ve...

I'm still expressing appreciation to others who are helping to promote African cuisine: Koranteng my son-in-law with a sophisticate...

. . . to the U.S., that is.   I was excited to learn from James that in the next few week their products are going to be available in the ...

The Akan adinkra symbol on the left is called "bese saka," or "bag of kola nuts." Like a lucrative sack of such n...