Gälawdious, the village where I have recently been working, is in beautiful agricultural country (though suffering rather from erosion–I better understand now why Lake Tana is such a muddy brown). Here, a view from my walk out to the däbtära (magician’s) cottage.
Month: July 2009
Friday Link: Top 10 Annoying Things to Say to a Wildlife Photographer
Here’s a fun one: the Top Ten Annoying things to Say to a Wildlife Photographer. I’ve heard a few of these–enjoy.
Shackles, Bahir Dar, Amhara, Ethiopia, July 2009
While Kes Felege he was unpacking his scribal and carving tools from a box for our interview, he pulled out a pair of shackles. A bit dumbstruck, I asked him what their relationship to scribing was. As part of the training for his Zema students (and Qene students as well), the students take a psycho-tropic drug, which, when properly combined with fasting and prayer, is supposed to allow them mystical insight and inspire them to poetry. I knew as much before I asked the question. Apparently, the students sometimes take this drug on their own, without the proper training and supervision. To control them while they are in the hallucinogenic state, and as a punishment, the shackles are affixed to the student. Here, the shackles are modeled by one of his woodcarving students, who happened to be at hand.
Village Hut, Gälawdios, Amhara, Ethiopia, July 2009
Kes Fente, Gälawdios, Amhara, Ethiopia, July 2009
Coffee Ceremony, Gälawdios, Amhara, Ethiopia, July 2009
The tradional Ethiopian coffee ceremony, always performed by women, starts with the roasting of green beans in a pan, somewhat like a wok. When they darken, they are brought around to the guests, the share the fragrant smoke.
The roasted beans are then pounded by hand in a pestle, often using rebar or a piece of an axle, which people have found to be convenient and effective replacements to traditional materials.
The ground coffee is poured into a tall-necked pot and boiled for ten minutes. The resulting thick, dark coffee is traditionally sweetened with three small spoonfuls of sugar, and guests are expected to drink three cups, the third being considered lucky (you can usually get away with fewer cups, if time is short).








