A Photo Journal: Chef Emily Wells in Kenya

Chef Emily Wells is a long-time supporter of Farmers Helping Farmers, hosting a fall harvest fundraiser in support of the non-profit group for almost two decades.

In January, Emily travelled to Kenya and was able to see firsthand the impact of her donations over the years, and to share the experience with the many Islanders who have supported the Fall Harvest Suppers over the years. 

Emily’s meals at The Mill in New Glasgow support the work of the Education Committee of Farmers Helping Farmers, and have raised more than $100,000 since the fundraiser began.

The money has supported pre-service teachers from UPEI who have taught at Kenyan schools as part of an international placement program. Many of them volunteer at the fall harvest suppers as a thank you to Emily for her support. The funds have also helped school feeding programs, school gardens and provided mosquito nets to protect children from malaria. 

Emily says she has wanted to travel to Kenya for years, and in 2024, was thrilled to make that dream come true. 

You can read about Emily’s visit to a School Nutrition Club here:

School Nutrition Club in Action

More of Chef Emily’s photos from Kenya!

‘Tricks of the trade’ help feed more students more nutritious food at Kenyan schools

By Colleen Walton, FHF volunteer

Chef Emily Wells and I are working with FHF staff, school cooks and teachers at schools partnered with Farmers Helping Farmers to ensure optimal school lunches. Education is highly valued by Kenyan families, and having a lunch program attracts students to the school. This increase in students can challenge the school, their cooks and gardeners, as well as FHF staff.

At Maritati Primary School, we tested and installed a manual vegetable cutter with Josphet, the cook. This efficient cutter will help him meet the challenge of cooking for more than 700 students. He can now more easily include chopped carrots, pumpkin or sweet potatoes in the githeri (maize and beans stew) each day.

At Mitoone Primary School, we had the fortune to work with Faith the cook and Gladys the gardener. We found that cleaning maize and beans provided by the parents was taking the cook 2 to 3 hours per day! With a bit of brainstorming by the team, the teacher in charge has instituted a solution. The maize and beans will be inspected when it is submitted to the cook, and cleaned on-site by the parent if there is too much chaff or stones.

Having the maize cooked in time for lunch is also a challenge in many schools. At Mitoone, we tested par- cooking the maize overnight. This was a huge success as the githeri was ready well ahead of the serving time. This method will reduce the morning pressure on the cooks, and make sure the maize is soft and tasty for the students.

Ruuju Primary School was the first school to partner with FHF for a student lunch program with gardens. We were delighted to find that both green veggies and pumpkin had been added to the githeri! And that they had no problem cooking the pumpkin with the skin on as it gets soft and becomes part of the soup; another labour-saving strategy!

James, the FHF Community Nutritionist, will continue to visit schools, and provide hands-on training in food and nutrition to students. As well, James will be sharing the ‘tricks of the trade’ between schools and cooks, to help the schools to meet the challenge of growing enrollment.