Welcome to the MoroccanCulture Blog

Ann Herbert is living on the eastern coast of Africa, volunteering in Morocco with the Peace Corps.

The Peace Corps, an independent federal agency of the United States, works in more than 70 countries around the world. The volunteers work with governments, schools, nonprofit organizations, nongovernment organizations and entrepreneurs in the areas of education, health, business, informration technology, agriculture and the environment to help those people meet the need for trained workers and gain a better understanding of Americans.

Herbert graduated from Mitchell High School in 2002 and Butler University in 2006 with a major in religious studies and minors in Spanish and business. She is the daughter of Christy and Hank Wintczak of Mitchell and Rod and Bridgett Herbert of Fort Wayne.

The past 16 months have been filled with new experiences for Ann, but also for her family.

The following is an account of some of them from the perspective of her mother, Christy Wintczak of Mitchell, and includes a description of her biggest project so far. The project has been planned for and with women in the community.

“For the past 16 months, our family has had the experience of having our second-oldest daughter, Ann, living and working in Morocco as a Peace Corps volunteer. I, myself, couldn’t imagine what was driving her to live in such a far away, foreign place, but this is what she wanted so we supported that decision not knowing what was in store for her or us.

“The first thing that became apparent to us was the dress code that was required of her in order of be respected and acceptable in Morocco’s Islamic society. She called home telling us about the women covered from head to toe and was worried the clothes she had taken weren’t conservative enough. I rushed her a package of lightweight, yet very conservative, shirts that would be bearable in the scorching hot summers. The shirts were cut so that the bottom went to mid thigh, the top went up to her neck and the sleeves went at least to her forearm.

“The relationship between men and women and their roles in society is very different from what we are used to. Ann’s work for the most part has been with girls and women, partly because as a woman, men are less accessible to her, but mostly because her work as a health volunteer is best accomplished when women are reached. Women are the ones taking care of the household and are therefore in charge of their family’s overall cleanliness and diet, both of which are crucial in preventing the utmost culprit of infant deaths in Morocco — diarrhea.

“Diet has been one of the most difficult things for Ann while abroad. In the states, she was spoiled with all the products we have available to us. She enjoyed living a healthy lifestyle by eating lots of whole grains, vegetables and fruits. All of these are available in Morocco, the difference being only convenience. Because she is an avid cereal addict, I have sent many boxes of pumpkin flax seed crunch or some other fiber rich cereal which gives her a break from cooking and a refreshing reminder of home. While there, she has learned to cook because things aren’t available in the ready-made form that we are used to. She has learned how to make her own goat cheese, peanut butter, bread, hummus, soy milk, tortillas and other things we just go to the store and buy. Besides ‘American food,’ she is also learning Moroccan cuisine, which consists mostly tagines and couscous. Tagine is a mix of meat and vegetables cooked in a special clay volcano shaped cooking contraption. t meal time, the tagine is set in the middle of the table where all can reach it. The volcano shaped top is removed and everyone tears off a piece of the bread sitting in front of them and uses it to scoop up some of the well cooked food inside. I hope that she will cook it for us when she comes home. Although all of this cooking can be an inconvenience, I get the idea she thoroughly enjoys this aspect of her life there.

“In working with these women she has developed many close relationships, especially with her host family. Ann suggested I send presents for her to share with those people close to her. Simple things like shampoo, lotion, toothbrushes, chocolates, Betty Crocker cakes with a container of icing are special and exotic to those she lives with. In an attempt to share her culture and nurture the most meaningful relationships to her she hosted a Thanksgiving dinner at her house (one of the days when the electricity and water were suddenly turned off in the entire village ) gave her host sisters Christmas presents, and celebrated their birthdays — none of which they had ever done before. I’ve also sent simple work supplies such as tape, transparent laminating paper, pens and pencils because these everyday work essentials are mostly out of reach for people in her town. She has used these to hold health classes for girls and women at their local health clinic and schools as well as holding trainings on association development and grant-writing for the local women’s association.

“From my understanding, she has multiple projects going. The first is a Tashlhate video project. She has worked with another nearby volunteer to develop a series of educational health videos in the local language, Tashlhate, that will be used by Morocco’s ministry of health as well as future Peace Corps volunteers. Although she is proud of the final videos, she mostly boasts about the process in which they were made. She held class for girls and women in the community on various topics such as tooth-brushing, diarrhea, purifying water, etc. After the class, they filmed educational skits featuring Moroccan girls that pertained to that day’s topic. Then the health clinic staff added a professional, detailed run-down of each topic. Some of the pictures were drawn by another volunteer who had studied art and then they put all those components together to produce the video. They now have 12 videos.

“... Currently her time is occupied working with her local women’s association to develop their baking project. Last year, with her help, they held their first Ramadan Bake Sale. Ramadan is a time of year in the Muslim calendar when all Muslims fast from sun up to sundown for an entire month. When breaking the fast as sundown, Moroccans eat various traditional delicacies. The women’s association saw this as an income-generating opportunity and therefore made and sold the customary baked goods. Last year’s project was a success, especially considering all equipment was thrown together by women temporarily donating their various cooking supplies. The money that they made went toward paying for sewing classes, Arabic classes for the illiterate women and to help start up their community-wide trash disposal program. Because of this project, women are taking a leading role in their personal and communal development. However, the project needs improvements. They don’t have good, or enough equipment to sustain the project and therefore have worked with Ann for months on planning a bigger, better version for this year and years to come.

“Although I miss Ann, I have come to see why she has chosen to pursue this adventure. She is getting to do, learn and see things she never would have otherwise. She has developed close relationships and adapted to a different way of living. I sometimes still find her experience hard to relate to seeing that it is so different from anything I have experienced. Ann’s family supports her in any way we can: through sending letters, pictures, packages, calling and donating to the causes she is working hard for. By doing this, I have learned a little about Morocco, about Islam, about my daughter and even a little about myself and the country in which I live. I know most of all, that we have so much to be thankful for.”

Times-Mail Staff Writer Krystal Slaten welcomes comments and suggestions at 277-7264 or by e-mail at krystal@tmnews.com.

Wednesday, August 13, 2008 Hakima's Moroccan Cooking School By Kristen Harrington Wednesday, August 13, 2008 Port Townsend resident Carolyn Watts opened a cooking school in Marrakech, Morocco, named after Hakima Saih (pictured). The proceeds from the school provide literacy training and job skills for Saih and other young Moroccan women. - Photo courtesy of Carolyn Watts Moroccan tomato & pepper salad Here is a recipe for traditional Moroccan tomato and pepper salad. Moroccan salads are often cooked and then cooled before serving. Serve with bread for dipping. 3 whole green peppers 6 to 8 whole tomatoes, skins removed 2 cloves garlic, pressed 1 tsp. salt 2 tsp. oregano 1/2 tsp. ginger 1 tsp. cumin 1/2 tsp. pepper 1/2 tsp. sweet paprika pinch of saffron, for color 1/2 cup olive oil 1 Tbsp. chopped fresh cilantro Roast the peppers over an open flame or under the broiler until the skin is evenly charred. Place in paper sack to facilitate peeling. Cool and peel peppers, slice into long thin strips then dice into 3/8-inch pieces. Chop the peeled tomatoes into 1-inch chunks. Place in saucepan with all other ingredients except roasted peppers and cilantro. Stir and bring to a boil. Reduce heat and simmer for 15 minutes, crushing tomatoes with a spoon. Add peppers and cilantro, cooking for another 15 minutes until the mixture thickens. Serve with bread for dipping. Yield: 6 to 8 servings Approximate nutrition per serving, based on six: 172 calories, 18 grams fat (2.5 grams saturated, 92 percent fat calories), less than 1 gram protein, 3 grams carbohydrate, no cholesterol, 1 gram dietary fiber, 389 milligrams sodium. I first learned about Hakima's Moroccan Cooking School when my mom called and said "Guess what? I am going to cooking school in Marrakech!" It sounded so exciting, I invited myself along. On March 21, we arrived in Morocco, jet-lagged and disoriented. We were met at the airport by the school's director, Port Townsend resident Carolyn Watts. She took us to Dar Egbert, the home of Hakima's Moroccan Cooking School, where we would spend the next week while exploring Marrakech. A "dar" is a traditional house set around a garden courtyard; up to six people can stay at the dar for the school. We were instantly revived by the smell of orange blossoms in the exotic garden surroundings, and mint tea. When Carolyn first went to Morocco eight years ago, she was captivated by the sounds, scents, scenery and history that make Marrakech such a magical place. When she returned in March 2007 to paint a mural in the home of her friend Jim Egbert (owner of Seattle's Egbert's Furniture Store), she fell in love all over again, especially with the hospitality of the local people. Personal connection While she was working on her mural in Dar Egbert (Jim's house), Carolyn was particularly charmed by a young Moroccan woman named Hakima Saih, who held the ladder while Carolyn painted, cleaned up her messes, and prepared some of the most delicious food Carolyn had ever tasted. At the project's end, Carolyn wanted to thank Hakima for all of her help. What Hakima wanted most of all was to learn to read and write, so Watts agreed to pay for three months of Hakima's schooling. After further research, Carolyn learned that the illiteracy rate among young Moroccan women is 60 percent. Looking for a way to give back to those who had shown her such hospitality, Carolyn put her culinary passion into action to help others in Marrakech. With a lifelong background in cooking, she decided to open a nonprofit cooking school at Dar Egbert, with Hakima as the instructor. The proceeds from the school provide literacy training and job skills for Hakima and other young Moroccan women. School opened Hakima's Moroccan Cooking School opened in September 2007, with Port Townsend residents Dr. Jennifer Carl and Sarah Grossman as the school's first students. In spring 2008, Carolyn hosted 10 cooking school students and four other "non-cooking" guests who occasionally stirred things up in the kitchen. During my visit, our schedule for the week was flexible, with plenty of time for sightseeing. We shopped at the market with Hakima and Carolyn in the mornings and reconvened in the kitchen at Dar Egbert around 5:30 to prepare our evening meal. We spent several hours cooking and several hours enjoying our meal and conversation. We made several "tagines," or stews, in traditional clay pots. Hakima's recipes included tagines with chicken, preserved lemons and olives, as well as a tagine of lamb and apricots. We had a chance to venture to the foothills of the Atlas Mountains about an hour from Marrakech to tour a Berber home and sample a tagine cooked over charcoal in the traditional style. As all of our meals were included with our stay, we had lots of time to observe and help with meals, which included fresh pea soup, lamb meatballs and handmade chocolates for dessert. Breakfast included semolina pancakes with fig jam, fresh bread with local olive oil, and fresh-squeezed orange juice. Community ovens One of my favorite sights during the week was our visit to the "fournatchis," or community wood-fired ovens. Families in Morocco mark their bread with a name or seal, drop it off for baking, and return to pick it up before the midday meal. We followed the heavenly smell and were rewarded with hot, oven-fresh bread. In our final day of cooking class, we learned the fine art of preparing couscous, which is a time-consuming process of working the grains by hand as they steam over a fragrant broth of chicken and vegetables. It was delicious and worth the work. Carolyn has been graciously received by her "neighbors" in Marrakech, thanks in part to her outgoing, friendly nature. "Like people everywhere, they treat you as you treat them," she says. Carolyn respects the Muslim culture and asks that her guests to do the same by dressing modestly and not taking pictures without asking. Her feeble attempts at the Arabic language are usually well received. She has made friends with many of the local business owners, who know her by name. Shopkeepers wave and smile as she walks past, and parking attendants outside Dar Egbert watch over her and her guests. Carolyn sums it up when she says: "I know when I return in the fall, I will be welcomed like an old friend. I cannot wait to return and share this wonderful place with anyone wanting to eat good food, experience a new culture, an ancient history, stay in a Moroccan home and not a hotel, and have a great adventure." Learn more about Hakima's Moroccan Cooking School at www.moroccancookingschool.com. (Kirsten Harrington is a freelance writer living in Spokane, Wash. She can be reached at kharrington67@earthlink.net.) Related Links
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Madrid - Morocco has asked Spain to give it temporary custody of a Moroccan convicted in 2007 of involvement in the March 2004 Madrid train bombings so that it can try him for the 2003 Casablanca bombings, a court source said.

The request was made to Spain's National Audience, the country's top anti-terrorism court, which in October 2007 sentenced Hassan Al Haski to 15 years in jail for belonging to a terrorist group that carried out the Madrid train bombings that killed 191 people, the source said.

Spain's Supreme Court in July reduced his sentence to 14 years.

Morocco considers Al Haski one of founders of the Moroccan Islamic Combat Group, which has links to al-Qaeda, that is blamed for the May 2003 Casablanca attacks that killed 45 people, including 12 suicide bombers.

In 2006 Spanish authorities agreed to extradite Al Haski to Morocco but that cannot happen while he is in jail in Spain.

Al Haski is still under investigation in Spain by top anti-terrorism judge, Baltasar Garzon, who is heading a separate inquiry into the Casablanca bombings which targeted Spanish interests in the city. - Sapa-AFP

Published on the Web by IOL on 2008-08-13 14:23:40

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© Independent Online 2005. All rights reserved. IOL publishes this article in good faith but is not liable for any loss or damage caused by reliance on the information it contains.

Originally from: http://www.iol.co.za/index.php?set_id=1&click_id=85&art_id=nw20080813142340641C870746

- Detectives knew there was no conclusive evidence against the McCanns three days before they interviewed them and made them suspects.

- Mrs McCann refused to answer 48 questions when quizzed by police in September after she and her husband became formal suspects

- Mrs McCann wrote a letter begging for an end to the "war" that had developed between the family and investigators.

-The Metropolitan Police passed on a tip-off from an informant suggesting Madeleine may have been kidnapped to order by a Belgian paedophile ring.

- A Briton contacted police after seeing a child, whom he said resembled Madeleine, asleep on a train from Brussels to Antwerp, saying she looked like she could have been drugged. She was accompanied by a balding 6ft white man aged about 40.

- Madeleine could have been abducted by a stranger, seen by both a British holidaymaker and a British expat, loitering around the family's holiday resort at the time. Pictures of the stranger and descriptions were not circulated by police.

- In early May last year, Anna Stam, a 41-year-old assistant from an Amsterdam fancy dress shop, said she had spoken to a little girl called "Maddy", who said she had been taken from her mother while on holiday.

-The apartment at the Ocean Club resort from which Madeleine vanished was used by holiday-makers for nearly two months before police sealed it off as a permanent crime scene.

- During the early stages of the search, Portuguese police wanted to bug Mr McCann and his wife Kate, in order to eavesdrop on their conversations. However a judge refused the request.

- British consular officials in Guatemala were forced to apologise to a leading local lawyer after they stopped his daughter in the street, thinking she was Madeleine.

from:

http://www.telegraph.co.uk/news/newstopics/madeleinemccann/2564721/Madeleine-files-the-key-disclosures.html