The Students of Kenya

As my time in Kenya has come and gone, I am left feeling a great sense of gratitude to Farmers Helping Farmers and UPEI. Throughout the internship, I felt supported by the teams in both Prince Edward Island and Kenya. I was given many learning opportunities and wonderful experiences, and made many (many!) friends along the way.

While I learned so much about nutrition, agriculture, food safety, and some odd cow facts, it is the students I met in Kenya that I will remember the most (though some of the cow stuff was pretty interesting, thanks, Marika and Molly).

At the schools myself, Bridget, and Miriam visited; the student populations ranged from 100 to 400. These students welcomed us with smiles, waves, lots of laughter, and endless curiosity. As we greeted the head teacher, students often watched from their classrooms to see what we were doing. They quickly recognised the Farmers Helping Farmers vehicle, nicknamed "the Beast" by staff, and knew visitors had arrived.

Shortly after we arrived at the schools, uji was served. Students would line up, usually carrying cups from their desks, and patiently wait for their uji. Their orderliness was impressive. I remember having a conversation with Colleen about how respectful and mannerly the students were. Even the pre-primary students carefully followed directions.

Students with their uji in the stainless-steel cups from FHF.

While waiting in line, many students would introduce themselves to us. I would ask what grade they were in, what they were learning about, what their favourite subject was, and how exams were going. In return, they were just as curious about us, Canada, and Farmers Helping Farmers. It was impossible to know what they would ask; each question and conversation was unique. I recall one Grade 9 student asking me about githeri in Canada; I couldn’t help but smile.

Mwenda, a FHF horticulture staff member in line with the students for a cup of uji.

Their curiosity continued through our assessment. While measuring the portion sizes, students were in awe of the digital scale. Many wanted to know what the scale was used for and how it worked. Although we only needed five portion sizes from each age group, students would often independently place their cups and bowls on the scale, to contribute to the work!

After eating, students were responsible for washing their dishes. In most schools, students would independently rinse and wash their cups and bowls before returning to class. At one school, the Grade 8 class washed the pre- primary students' cups. They took this responsibility very seriously and also did an incredible job caring for these younger students.

An example of a successful four-step dishwashing procedure.

After the uji break, students returned to their classrooms and later came back for lunch, githeri. Once again, students lined up and greeted us before being served. At two schools, students remembered our names from the morning and returned to lunch with letters and lots of drawings! This moment was special for me, as my first introduction to Kenya was through the partner school letters I received at Elm Street Elementary School in Summerside many years ago.

 A collection of letters from the students (Abigael, I too hope to come again).

One school visit was especially memorable. While students waited for their uji, we joined them in the school compound. In a circle with around 80 students, we sang songs, danced, and played find-a-lost-letter. Similar to the Canadian game of duck-duck-goose. Their joy was contagious.

Not pictured, a student winning duck-duck-goose (find-a-lost-letter)!

As I watched the school routines, I was reminded that beyond the nutrition provided by a meal, there are many other important parts: education, celebration, tradition, joy, culture, and, importantly, community. The community of parents, school cooks, gardeners, teachers, students from all grades, and Farmers Helping Farmers all have important roles in providing students with their meals. These meals are so important to provide students with the energy and strength needed for learning, growth, and, of course, play.

Group photo from our Canada Day celebration with FHF staff and their families

To my friends in Kenya, thank you for a wonderful two months. I hope to see you all again!

Asante Sana,

Enya Burnett

A Letter to Kenya

by Molly Park

It’s hard to believe that our time in Kenya is coming to an end. It feels like just yesterday that I was frantically packing my suitcase for the two months I’d be living here and hoping my luggage wouldn’t be overweight (spoiler… it was). Now it’s with a lighter bag and a heavy heart that I’m closing this chapter of my life. I spent a long time debating what to write for my final blog post. I knew I wanted to write about something meaningful. So it only felt right to dedicate it to the wonderful people who made my time memorable and to the beautiful country they kindly shared with me.

Starting close to home, literally, are the individuals that I see every day. On the night we arrived at the house in early May, the first person to have a conversation with me was Job, the chef, over a warm mug of Kenyan tea (the first of many).

The day that Job came on the farms with us! Here he was helping me take the right measurements for the stalls to increase cow comfort

I truly can’t imagine having the same experience without him. Not just for his amazing meals, but also the many stories he’s told, the laughs we’ve shared, the hiking adventures (including a 31km round trip to Meru town!), and when he introduced us to his hometown in Ngare Ndare. I’ll miss his kind nature and steady presence at the house. Much like Dickson and Nicholas (fellow workers at the house), who may be quiet, but they always greet us with a warm smile, which brightens my day.

Job and Dickson sharing the weight of a jug containing water from the Ngare Ndare falls

Once Dr. Vanleeuwen, who drove us around in the infamous Gypsy, left, I was unsure how we were going to get around to the farms, which is where Kenyatta came in. I remember after my first drive with Kenyatta, I unknowingly left my favourite flannel in his vehicle and was worried I’d lost it. Little did I know Kenyatta had washed and dried it, and had it ready to return to me before I even asked.

Kenyatta and his heifer we de-horned

That small act of kindness showed me his true character, which has continued throughout the month we’ve been travelling with him. He’s become an essential part of our team, from helping Serem with translating to the local language to lending a hand before we think to ask, and even bringing a collection of plastic bottles so we stopped struggling to find ones on farms when we wanted to leave de-wormer.

Our last full day on the farms. Pictured are Serem, Kenyatta, Molly, and Marika (the ultimate dream team)

If there’s anyone I have to thank the most, it’s Serem. A huge part of the reason I’m here is to help him with his research. Not only has it been a joy and pleasure to learn from him, but there are also countless memories outside of the farms I cherish. Such as his willingness to join any adventure we suggest, to battling it out for the “good seat” at the dining room table (closest to the food), and the impromptu 10 pm cat neuter he guided me through.

Serem with one of the kittens we vaccinated for rabies

I’ll also miss the quiet moments, like the evening walks (before dark, of course, for safety reasons), the late-night chats over work, and knowing he’s constantly looking out for our well-being. Serem has become not only a confidant and mentor but also a friend. It’s been a privilege to help him with his research, and I wish him continued success in his career.

Serem and I preparing Nicholas’s cat for the neuter. Nicholas was very happy, as evident by his beaming smile

I feel so fortunate that there are countless other individuals whom I could thank and mention, such as the entire staff at the Farmers Helping Farmers Kenyan team and everyone else whom I’ve met in relation to my internship here in Kenya. They welcomed us with open arms and have embraced us as their own. My time in Kenya has taught me how to be more confident and courageous. It’s pushed me to be a smarter, kinder, more empathetic, open-minded and humble version of myself. It’s truly been an unforgettable experience for which I thank the Queen Elizabeth II Diamond Jubilee Scholarship Program, Farmers Helping Farmers and UPEI.

Many people have said, “Come again.” And my greatest hope is that one day it will be true. From the bottom of my heart, “Assante sana” (thank you very much in Swahili)

Until we meet again,

Molly

#QES

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"