Meru National Agricultural Show

 

By Marika Wesselius

Since I was a child, one of my favourite times of the year has been when our local community hosts the Kings County Agricultural Fair. Every year, I look forward to learning something new, connecting with fellow agricultural enthusiasts, and celebrating the industry that has shaped so much of my life. With that in mind, I was thrilled to learn that the 2026 Meru National Agricultural Show would be taking place during my time in Kenya.

This four-day event, centered around the theme “Promoting Climate Smart Agriculture and Trade Initiatives for Sustainable Economic Growth,” brought together people from across the region to showcase innovations, share knowledge, and celebrate the future of agriculture.

Alongside Farmers Helping Farmers staff member Stephen Mwenda and fellow QES Scholar Molly Parks, I attended the show on June 18 at the Gitoro Showgrounds. From the moment we arrived, the grounds were buzzing with energy. Farmers, local residents, women’s groups, students, and agricultural professionals gathered from all over to learn about the latest agricultural advancements, build connections, and discover new ways to strengthen their businesses and livelihoods. 

 

 Meru University of Science and Technology’s displays

Several universities, including Meru University of Science and Technology and Kenya Methodist University, had booths and demonstrations showcasing their students’ innovative projects. It was inspiring to see young people developing devices, models, and systems designed to improve both the profitability and sustainability of local farming operations. The projects ranged from electronic soil moisture monitoring sensors to herd management traceability technologies and crop production initiatives for both human and animal consumption. 

 

 Kenya Methodist University student project on azolla production and its use in dairy and poultry feed

 

Throughout the showgrounds, many organizations had established demonstration gardens to showcase seed varieties and best management practices. Knowledgeable guides took the time to explain to visitors, including school groups, how to plant and care for different crops. They highlighted practical techniques, such as using flowers like marigolds to deter

pests and attract pollinators, while also emphasizing the nutritional benefits and productivity of various crops. It was encouraging to see agriculture being presented not only as a means of food production, but also as a pathway to improved health and sustainability. 

 

 Local women’s groups and school children observing crop and composting initiatives

 

The day was filled with learning, inspiration, and meaningful conversations, and I am extremely grateful for the opportunity to attend such an impactful event. I would like to extend my sincere thanks to the Queen Elizabeth II Diamond Jubilee Scholarship Program, Farmers Helping Farmers, and UPEI for not only making it possible for me to attend this event, but for providing countless opportunities to learn, grow, and engage with communities throughout my time in Kenya. These experiences have been truly unforgettable, and I am grateful for every moment.

#QEScholars

The Awe-Inspiring Women I’ve Met in Kenya

 

By: Bridget Keedwell

Throughout my time in Kenya, I’ve had the honour of meeting so many incredible and strong women, including school cooks, teachers, farmers, market vendors, and members of local women’s groups. From sunrise to sunset, these women are hard at work to provide a living for their families. The determination, kindness, generosity, and sense of community these women have are awe-inspiring. 

 

Learning how to cook traditional Kenyan dishes with Ruuju Women’s Group!

At each school I’ve had the pleasure of visiting, I’ve been amazed by the work that the cook does. The majority of the cooks at the schools we’ve visited have been women. Every day, the cooks work tirelessly to prepare two different meals for hundreds of students. Their ability to chop vegetables directly into a dish is a very impressive skill! 

 

Miriam, a nutrition student from Kenyatta University, and a school cook are chopping vegetables!

As a nutrition student, it has been excellent to see the cooks implementing our recommendations when preparing food, including using whole-grain maize, soaking the maize and beans, and adding orange and green vegetables to the githeri (maize and bean stew). 

 

A cook serving uji to students!

At Michogomone Primary School, I had the privilege of meeting Teacher Alice and learning about the incredible hands-on learning projects she is completing with her students for their 4K and nutrition club. There is no doubt that her motivation and enthusiasm positively influence the lives of many students. She graciously welcomed us into her classroom to facilitate nutrition activities with her students. While we worked with her students, it was nice to see how engaged and grateful she was. 

 

Completing a healthy plate activity with Teacher Alice and her students!

I had the opportunity to participate in a ‘CHAMPS’ session with Ruuju Women’s Group. Six women were chosen from the group to be the ‘CHAMPS’ or “Champion” trainers and were taught about a family nutrition topic which included a) a ‘super’ recipe (a home recipe modified

to be more nutritious), b) the “nutrient thieves”: tea and parasites (taught that having tea with meals can rob food of iron and zinc content, and parasites rob nutrients from food), and c) lifestyle diseases (taught about type 2 diabetes, hypertension, heart disease, and obesity) that they would teach the rest of the women in their group. It was powerful to witness the ‘CHAMPs’ teach their topic to the other women with so much confidence and excitement. Watching the women be so supportive of one another and cherish their community was inspirational. As part of the session, we cooked ‘super’ Mukimo for the Women’s Group. The women pour their love into cooking, take such pride in their cultural foods and provide great hospitality.

The ‘CHAMPS’ making ‘super’ Mukimo!

One afternoon, I had the chance to visit a few goat farms. While at the farms, I listened to success stories about the impact the goats have had on the women and their families. One woman shared how the goats provided her with enough income to pay for her children's education. Seeing how the woman’s work creates opportunities for her children resonated with me. 

 

A woman goat farmer showing us how she milks her goats!

Meeting the vendors at the Kiirua market is a highlight of each day. The market is a few kilometres from the house where our team lives, and it is where we buy all our vegetables and fruit. All the produce is so fresh and delicious. We often buy tomatoes, onions, cabbage, avocados, pineapples, potatoes, bananas, watermelon, and oranges. It usually costs us about 200-500 KSh (approximately $2-5) for our market haul, depending on how much we buy, and you can only pay with cash. Typically, we take turns buying produce from the different women to share the business. The women at the market are so friendly, helpful and dedicated to their work. Seeing how grateful these women are when people purchase their produce is so special. 

 

Bridget, Enya and a cook showing off her new beads! We always give the cooks a small token of appreciation!

To the younger generation of women I’ve met, your intelligence, kindness and determination are empowering. You have so many trailblazing and inspiring role models to admire. You all have a very bright future! 

 

A favourite part of every school visit is making new friends!

I feel so grateful to have met so many extraordinary women during my time in Kenya. Having the privilege to know these women and listening to their stories are gifts I will cherish. I admire their strengths and skills, and I hope to acquire them myself.

#QEScholar

Findings from School Assessments

Farmers Helping Farmers was first introduced to me by Jennifer Taylor through her course, Food Systems. She and Glory Karimi presented on the nature of current food systems in various regions, including Kenya. I remember studying for the exam and feeling overwhelmed by the slide outlining all the projects Farmers Helping Farmers does. It truly is extraordinary how multidisciplinary the work is for such a small organization. It is incredible to be part of this team now. 

Lots of high fives during school assessments! We even sang Jingle Bells.

Over the past month, the nutrition group (Miriam, Bridget, and I) have been working steadily on school meal and food safety assessments. Each assessment is followed by a feedback presentation of the findings to the head teacher and, often, to the FHF staff person assigned to the school and to other school staff. During these presentations, we are impressed by everyone’s attentiveness and engagement. There is a genuine interest in improving school nutrition and food safety for students.

All smiles here. Management is a huge part of the success in many schools!

 I recall one teacher, Alice, saying, "You walked around the school, used your eyes, and wrote about what you saw, so we will follow the recommendations." Moments like this are incredibly rewarding, as it helps me see that our efforts in assessment and recommendations can lead to meaningful change. 

Presenting the meal and food safety assessment to teacher Alice

For our school food safety assessment, we assess five areas: student hygiene, school environment, kitchen area, food storage area, and the school garden. The school garden has consistently scored among the highest across the schools we visit (with thanks to FHF staff Gikundi, Salome, and Mwenda). Some areas, however, are more challenging for schools. More than once, we have found that students are not handwashing and need to report this to the head teacher; this is not easy feedback to provide to schools. However, on a positive note, assessments often help us identify root causes. For example, at one school, there was no handwashing station; the new station had not yet been installed. A recommendation to install the station in a convenient location helps establish this important food safety measure as a priority to support both student and staff health. By contrast, in one school, each classroom teacher accompanied their students to the handwash station, and one student per class was assigned to dispense liquid handsoap into the hands of each student in the class.

Bridget and Enya with the cooks and gardener at a school.

 In the meal assessment, we present findings on the nutritional adequacy of uji (porridge) and githeri (maize and bean stew). One encouraging finding has been the high vitamin A content in githeri due to adding ample amounts of leafy green and orange vegetables from the school’s garden. In Kenya, the diets are typically deficient in iron, zinc, and vitamin A. Hence, it has been particularly exciting to see that the school meals have enough vitamin A. At two schools we have visited, a single portion of githeri provided the full daily requirement of vitamin A! 

Students love to have their photos taken

Asante sana to everyone who has made this experience possible. 

Enya (yes, Kenya without the K) 

#QEScholars

Kenya say “ng'ombe” (cow in Swahili)!

 by Molly Park

My first time learning about Farmers Helping Farmers and hearing Dr. John VanLeeuwen talk about working in Kenya was September 2024, at the SJDAWC Symposium at the AVC, when I hadn’t yet sent in my application for veterinary school. I remember being in awe of the great amount of courage and altruism it takes to do such international work. Looking back, I don’t think the eager undergraduate student in me would have ever imagined that almost two years later, I’d be packing my bags to help do the very work Dr. VanLeeuwen described.

An example of the friendly faces we’re greeted with every day

Since the start of the summer break, fellow vet student Marika Wesselius and I have been helping Dr. Essau Serem complete the final step of his zero-grazing trial study for his PhD through UPEI. Our role is to perform physical exams on the dairy cows seen during the initial farm visits last year, do a California mastitis test if they’re lactating and pregnancy checks if they’ve been bred and conduct stall assessments.

Serem, Molly, Marika (the dream team) and their signature pink bucket

Over the past few weeks of visiting smallholder dairy farms, I have grown a deeper appreciation for how important these farms, and dairy cows, are to the wider community of Meru County and to the families who rely on them both financially and nutritionally. At each farm, we’re greeted by not only owners, but parents, grandparents, siblings, children, neighbours, and sometimes other furry friends!

Not only do we deworm cows, but we also give flea/tick medication to dogs and puppies we find on farms

They’ve all welcomed us with open arms and seem eager to hear the recommendations we give to help improve milk production and cow comfort, and prevent common health issues, such as mastitis. Although we may not speak the same language, we all have the same goal of creating community and improving the welfare and production of their dairy cows.

A zero-grazing intervention farm that took on many of the recommendations from last summer

It’s been a privilege being able to learn from Dr. VanLeeuwen, Dr. Essau Serem, and Marika (who grew up on a dairy farm). Although I’ve worked on dairy farms in PEI, there are so many milestones I’ve hit in my short time in Kenya. For instance, here is a list of things I have done for the first time: doing rectal palpation for cow pregnancy, administering a cow magnet, dehorning a mature cow using Gigli wire, and directly assisting with a calving.

One of many rectal palpations

Experiences I wouldn’t have been able to do without the help of the Queen Elizabeth II Diamond Jubilee Scholarship Program, UPEI and Farmers Helping Farmers. Every day, I’m humbled and grateful for the opportunity to grow and learn from everyone I meet during my time in Kenya.

See you next time,

Molly

#QEScholar

Paravet Training Program

 By Marika Wesselius

Beginning May 21st, Dr. Essau Serem, Dr. John VanLeeuwen, Molly Park, and I participated in a four-day paravet practical skills training program that brought together paravets and extension officers from the Meru Central Dairy Cooperative Society, local veterinarians (including two from Meru University of Science and Technology), and Vets Without Borders students and their supervisor. What began as a training initiative quickly became an incredible exchange of knowledge, experience, and community collaboration.

Molly Marika and Serem - the dream team

Day 1 was spent on a dairy farm in the outskirts of Meru, where we focused on the foundations of effective veterinary care: taking a thorough history, performing systematic physical examinations, communicating findings clearly, and problem-solving common causes of milk rejection. Each session was led by a different veterinarian or field expert, giving participants the opportunity to learn a variety of practical approaches, tips, and techniques while gaining hands-on experience under their guidance. One of the most rewarding aspects of the day was the collaborative atmosphere—everyone brought different perspectives and experiences to the table, and we all learned from one another.

On Day 2, we applied the practical skills learned the previous day at a local dairy farm. Together, we performed physical examinations on several sick animals and worked systematically through the diagnostic process to determine treatment plans. For many participants, there was a “light bulb” moment—when concepts that once felt abstract suddenly became clear. We also held sessions on stall design and cow comfort, discussing simple but impactful management changes that could improve animal welfare and productivity for local farmers.

Molly and Marika prepared for vaccine injections

Day 3 focused on refining our pregnancy diagnostic skills at a local slaughterhouse using cattle at various stages of gestation prior to their slaughter. I especially enjoyed the challenge of developing this skill set and witnessing the excitement among participants as their confidence grew with each examination. It was great to see one another strengthen their existing knowledge, knowing these skills would directly support local farmers in improving herd management and reproductive efficiency.

Day 4 was truly one for the books! We hosted a walk-in clinic where farmers from surrounding communities brought their animals for vaccination, deworming and treatment, giving the trainees a variety of opportunities to apply the practical skills they learned during the first three days of the training program. The teamwork throughout the day was incredible. Everyone stepped in wherever help was needed—whether vaccinating cattle in the crush, treating sick or injured cows, organizing the flow of people and animals, or deworming and vaccinating small companion animals. By the end of the clinic, we had cared for more than 370 animals.

The walk-in clinic grounds

More than anything, the clinic highlighted the power of community. People of different backgrounds, ages, education levels, and experiences came together with a shared goal of improving animal health and supporting the livelihoods of local farmers. By the time the final animal had been treated, smiles were wide, hearts were full, and the sense of accomplishment was undeniable.

"It's so great to be in Kenya as a Queen Elizabeth II Diamond Jubilee Scholar. Thank you to FHF and UPEI for this opportunity of a lifetime.

#QEScholars"

My Experience Visiting Primary Schools in Kenya

 By: Bridget Keedwell

I fondly remember writing letters to students in Kenya when I was in elementary school. I had a teacher, Mme. Lydia, who completed a teacher practicum in Kenya with Farmers Helping Farmers. Fast forward many years, now I have the opportunity to visit primary schools in Kenya as a nutrition student. Truly a full circle moment! 

 

At every school, our nutrition team is greeted with an endless amount of waves, high fives and smiles. Getting to meet the students is the highlight of every school visit! The kindness and generosity of students and staff has been incredible and a gift I will always treasure.

 

 

For children, attending school provides two meals a day, typically uji and githeri. One of the projects our nutrition team is working on is to determine the nutritional value of each meal. Our aim is to share our knowledge on nutrition to help enhance the nutritional value of the uji and githeri. Along with recommendations, we always highlight all the positives that every school is doing, such as adding orange and green vegetables to the githeri. Our goal is to emphasize that every small change makes a difference! Collaboration between the school, parents and Farmers Helping Farmers is a key factor in initiating change.  

 

Working as a team with the other nutrition students, Enya and Miriam, has been such a fun and positive experience. Miriam, a nutrition student at Kenyatta University in Kenya, has been so valuable in sharing her knowledge of Kenyan culture with us. Cultural immersion is essential for gaining a global perspective and fostering personal development.  

 

 As nutrition students, we’ve been extremely fortunate to have had Colleen share her wisdom and expertise with us these past few weeks. It’s been a wonderful experience getting to visit schools with her and witness all the amazing projects she’s contributed to. Thank you, Colleen,  for your dedication and guidance!  

 

Thank you to Queen Elizabeth Scholars, UPEI and Farmers Helping Farmers for providing us students with the opportunity to gain hands-on learning experience and become global citizens. 

 

#QEScholars

 

QES Nutrition Interns in Meru County!

by Colleen Walton

UPEI nutrition interns, Enya Burnett and Bridget Keedwell, and I (Colleen Walton) arrived in Kenya early May along with the veterinary team as part of the Queen Elizabeth II Scholars project.

After our adventures in and around Nairobi and travel to Kiirua we were delighted to meet the fourth member of our team, Miriam Muthama. Miriam is a fourth-year nutrition student at Kenyatta University who is on her 3-month attachment with Farmers Helping Farmers.  The work of the nutrition team is to assess the nutritional quality of the meals served to students at partner schools. Commendations and recommendations will be made individually to each school based on the assessment findings. 

As part of the Gender Responsive One Health Project, the team will conduct school hygiene and food safety follow up assessments. Hand and dishwashing, rodent prevention, kitchen and school environment to keep foods safe are the main areas assessed. It is amazing to me how much students to help out with the school’s operations such as dishwashing and filling handwash stations with water.

Bridget, Enya and Miriam are applying their academic knowledge and learning new skills for these practical assessments as well as cross-cultural learning. Miriam is a great asset to this team and surely helps the Canadians navigate the Kenyan context!

The team is having a lot of fun interacting with the young and older students who are always interested to meet and greet the muzungos.

The student team is working together well to conduct these assessments, analyse the information collected and prepare and present the information to the Head Teachers at the schools.  Each school is very unique and in some cases the feedback is a bit difficult!  

The QES project includes two Master of Science in Nutrition students. Glory Karimi attended UPEI and successfully defended her MSc research in April 2026. Her research evaluated the effect of the FHF Student Nutrition Clubs on students knowledge, attitudes and practices. 

Shahleen Jemesis is an QES MSc student at Kenyatta University. She is completing her first year of courses and successfully defended her research proposal with the KU Department of Health Sciences. Shahleen will evaluate the impact of text-message information boosters on the knowledge, attitudes and self-efficacy of Community Health Promoters. You may meet here in PEI later this year!

The team in Kenya will also support teachers to lead Nutrition Clubs at primary schools, provide nutrition training for a second group of Community Health Promoters, and lead a train-the-trainers with a women’s group and help them to deliver training and prepare “super” githeri. 

Weekends are an opportunity for other adventures, such as walking to the dam and waterfall in Nyambene Hills and a safari to Samburu National Reserve.

Stay tuned for updates from the team!

#qescholars 

This important work of Farmers Helping Farmers is made possible with funding from Global Affairs Canada through the Gender Responsive One Health Project with Alinea International