Making a Fire by Sean Ba. (Heifer Field Trip)


When I we went to the Heifer farm, we made a fire. In Tibet, we used the “tepee method”. This method makes the wood line up like a Native American tepee, not like toilet paper. Then we lit a match inside the tepee. It took awhile, but after about a billion tries we got the fire to light. After we did, it stayed lit as long as it was needed. Gathering sticks, arranging them, lighting them and cooking over it to receive a not so nutritious result is a lot harder then using a microwave and waiting 30 seconds to eat huh?


Colonia by Pranay P. (Heifer Field Trip)


On our field trip, some of us stopped at replica Colonia, a rural town on the border of Mexico and the U.S.. We learned about their housing, which was small, shabby, and not made on a good foundation. We were going to have a meal, but getting our meal wasn’t as easy as it is here. First some of us had to collect wood for our fire, then we made a teepee structure of the wood around some newspaper, and started to create the fire. While we were creating the fire, some other kids in our group were chopping the vegetables and making a mix of tomatoes, bell peppers, onions, and black beans. Before we could even started cooking, the fire went out. We had to start over and make a new fire. A couple of us kept the fire going and the others cooked the food. Finally our meal was ready. We ate our meal, and nearly all of us thought it tasted great.

Egg Station by Alek M. (Heifer Field Trip)


During the Heifer field trip we took some time to look at a store bought egg and an Overlook Farm egg (laid right there by a chicken) crack them, and compare the differences. The major differences between the Overlook egg and the store bought egg is that the Overlook egg white is more see-through than the store bought one. In the yolk of the Overlook egg there was this white spot call the embryos which means the egg is still able to produce a chick. The egg yolk from Overlook is also darker. A fun fact about eggs is that you can tell what color the eggshell will be by looking at the chicken’s ears. The Overlook eggs were white and blue, while the store bought one was just plain brown.

Peru by Lucy A. (Heifer Field Trip)


At the station based on Peru, there were guinea pigs, llamas and alpacas which is what Heifer donates to the people in Peru. Our guide told us that in Peru they eat guinea pigs and got milk, money, muscle, more and motivation from the alpacas and llamas because they’re big and strong so they can carry stuff for people. They can also milk them and with an alpaca and llama, they can have babies and the owner and can sell them to someone else so they can benefit from the llamas and alpacas as much as they do. They can also sell the milk to people and they can have more substantial meals than what they used to have. These animals can also motivate the owners to live and eat

In the surroundings for Peru, there was a small house that looked like it was made of dried mud or sand stone and twigs from dead trees as coverage. They also had a hutch for the guinea pigs and a small field for the alpacas and llamas.

Milking a Goat by Liam L. (Heifer Field Trip)


Milking a goat is kind of weird and cool at the same time. It has an awkward warm sensation.Before milking a goat everybody  bleached their hands because it would keep the goat from getting infected and if someone on accident touched the milk it wouldn’t go bad. While milking it the goat chews on some sweet oats with molasses in them. The goat was in Guatemala. (I’m focused on the goats but Casey will give you the rest on the Chapin country.) Milking a goat or even having goats can help people because goats can get milk, money, motivation, and meat. They can also reproduce (more babies) and give material.

The Garden by Rosemary S. (Heifer Field Trip)


Going to Overlook Farm was very different from the average, boring, museum field trip. My article isn’t going to be about Overlook Farm in general. It’s about dragging bright colors out of the ground. Thanks to Heifer International, we got to pick carrots fresh out of the ground! With a variety of shapes, sizes, and colors, picking the carrots was definitely one of my favorite parts. But before that, I need to talk about the garden that they had. They have about an acre of over 25 different fruits and vegetables from strawberries to dry beans and butternut squash. They raise the cropbeds beside walking paths so the dirt doesn’t get ruined.


So, my group walked in a single file line to the middle of the beds and the tour guide loosened the dirt as we all pulled at the skinny base of the carrot tops and revealed purple, orange, white, and yellow unusual vegetables. Some of the carrots were entwined together, some of them were thick cylinders, there was even some where two carrots joined together at the base. Walking into the kitchen, the chef began talking to us about how they preserve different fruits and vegetables, like pickling and drying. The kids got to try different preserved vegetables with dip and even dried cherry tomatoes. We placed the carrot tops in a large bowl to be fed to the rabbits on the farm. Some students even got to feed the rabbits themselves.

Guatemala by Casey J. (Heifer Field Trip)


The Guatemalan station at the Heifer international farm was a wonderful experience.  The  station included multiple chickens and an abundance of rabbits. Guatemala also included a goat milking station. (You can read Liam’s article to learn more  about that fantastic experience.)  Although we cooked meals at many of the  stations, Guatemala was not one that provided food. I learned that culture in Guatemala is very different from our own culture. The Heifer experience was one of the most fun trips I’ve ever been on and I hope many agree.