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Ethiopian Schools by Rikki Patterson

After a whirlwind morning in the blazing heat of an Ethiopian winter, we stopped for lunch in an unpainted, cow-dung building. I blinked rapidly until my eyes adjusted to the dark interior and then flopped onto a straight-backed chair. My aching body enjoyed the coolness of the room.

 

Red-lentil stew and spiced cabbage was served for lunch, which I eagerly scooped up with injera, the local flatbread that is used like a spoon. My bowl was barely scraped clean when our guide told us it was time to go.

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