Out of the Classroom, Into the World

In his opening remarks at a service-learning conference a quarter century ago, Goshen College president emeritus J. Lawrence Burkholder said he claimed only one credential for speaking at the event: He was a “born again” believer in international education.

As one who has co-led nine SSTs — in Dominican Republic, Costa Rica, Cuba, China, and Cambodia — I write today as one similarly reborn. And in the spirit of some Dominican evangelicals, I’ll testify to a series of rebirths during my years of teaching in a small, Mennonite, liberal arts college — recommitments to graceful living as well as to international education, and to service or experiential learning. God knows, I’m a believer.

But even back when I was a pagan, in my undergraduate years at a college that had no international education program, I intuitively recognized the need for and value of cross-cultural education and experiential learning. In my sophomore year, a friend and I spent six weeks of the Christmas break and January interterm backpacking and train-hopping our way through western Europe. We lived off of oranges and bread; toured museums, cathedrals and other historical sites; bedded down in the homes of any family that would take us in, or in youth hostels; and communicated in our halting French and German, smiling and gesturing profusely when we traversed Italy and Spain.

Potatoes and Grit

On the white lace tablecloth covering the hardwood table lay two sliced palta (avocados) and a bag of white bread. I spread the palta on bread for breakfast, and sprinkled it with salt, at my host brother Eric’s suggestion. I told him it was muy rico because it really was delicious, not because I was trying to be polite. Later that night, he told me, we’d eat “real Peruvian food.”

All five members of my host family crowded into a 6- by 10-foot kitchen to prepare the meal. I sat poised at the supper table, preparing to taste my first authentic Peruvian meal.

Four large ceramic plates arrived in front of me, and I saw that real Peruvian food meant, most accurately, potatoes. Potatoes, potatoes, and more potatoes. And rice. A small cucumber and onion salad rested in a small white bowl off to the side, and a strip of fried chicken lay across some of the rice — but these foods were barely visible next to a colossal plate entirely covered in thick papas fritas, another plate lined with baked yellow potatoes, and a third dinner plate heaped with a mound of white rice — and, of course, a side of potatoes.