Each summer, Clinton School students amaze the faculty and staff with their accomplishments while working on projects around the globe. Frequently, they also impress us with culinary bravery as they learn to adapt to foreign cultures.
While working with Youth Leadership Development in Belize, Andrea Price tried a local delicacy known as gibnut or “The Royal Rat.”
“I had been wanting to try this dish since I arrived,” Price wrote on her blog. “I thoroughly enjoyed my gibnut meal. I happened to arrive 30 minutes before my usual time of 12:00 pm, and I am glad I did. Every customer that came in while I was there ordered gibnut! I look forward to having this delicious dish again.”
In South Africa, Russell Carey and Dylan Perry tried to shake off the chill of a southern hemisphere winter with Ostrich Chili:
“To our surprise, ostrich is available for a better price (and looks like fresher cuts) than beef,” Carey wrote in his blog.
While in Cambodia, Trish Flanagan dined on hot and spicy spiders:
“In Phnom Penh and I had a dinner of fried Tarantulas, mango and shrimp salad and a chili, basil, fire-ant and beef dish all served to us by remarkably polite and attentive teenage servers who were learning to work in the restaurant industry as an alternative to peddling and running the streets,” Flanagan said on her blog.
*This post was written by international programs fellow James Mitchell.
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