A family recipe has been passed on. Yet, two generations later, the general attitude towards food has changed dramatically. Not very long ago, sustainable householding was not so much an option as a necessity of everyday life.
In a small village in Uruguay, a young boy is sitting by the kitchen table, his hands covered with flour, a fork in one of them. His eyes concentrate on his grandmother's hands in front of him, rolling the dough into smooth logs. Everyone calls her Doña Carmen. She winks at him and cuts the logs into small pillow-shaped pieces. The boy carefully takes one in his hand and leans the fork on the table, just like grandma has shown him. Holding the piece of dough between his thumb and forefinger, he pushes it lightly but firmly against the fork, rolling it downwards.
This post is part of the GOOD community's50 Building Blocks of Citizenship—weekly steps to being an active, engaged global citizen. This week: Learn to Cook a Dish With a Story. Follow along and join the conversation atgood.is/citizenship and on Twitter at #goodcitizen.