Sunday, May 9, 2021

rural

Village Life in Morocco

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[soliloquy id=”1611″]

 

 

 

By MARK MINTON

SIT journalism students in Morocco have returned safely from their week-long village stay, in which students are immersed in the culture of a rural Moroccan village where they live and work with a local family, participating in the rituals of rustic Moroccan life.

Students lived for one week in Birta Village, part of Sbaa Rouadi Commune in the Boulmane region near Fez. While there, students participated in group activities, visited local NGOs, and navigated the lifestyles of their individual host families, intimating themselves with the routines, joys and travails of village life in Morocco.

Moroccan Farmers Would Benefit From Insurance

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By GRANGER TRIPP

Photographs by JP KEENAN

Rachid Lazaar, 26, needs only a steady flow of water and a small hoe to flood his entire field before the next crop is planted. He carves countless narrow valleys into the barren land to funnel the water exactly where he it needs to go, it seems more a work of art than fieldwork.

With the hottest and driest part of the year over, watering his land like this is a relief for Lazaar. Drought is a dangerous reality for small, rural farmers in Morocco and it appears he has escaped it, at least this year.

Empowering women locally: Sabah Lazaar

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By SADIA KHATRI

Photographs by MARK MINTON

Sabah Lazaar watches women pile into the white building of Annajan Cooperative: 16 and 17-year-olds trek from distances of several kilometers away, for a morning spent with sewing machines and computers. The vocational center wasn’t a sight in Lazaar’svillage while growing up—which is exactly why she founded it.

“I never wanted to work in a place where everything had already been provided,” she insists, “That would be an easy way out.”

In Sbaa Rouadi—Lazaar’s dry, humid village—sunset marks the end of activity. Men head home from farming, and women wrap up the day’s cooking.

Fatna Aya Bakes Bread

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Break of dawn in the Sbaa Rouadi Commune—less than fifteen minutes away from the bustling city life of Fes, Morocco. It is cold, dark outside, and

Fatna Aya is in her barren cement-walled kitchen, kneading dough for bread. This is Fatna at dawn every day; it is the rhythm and repetition of her rural life.

Prayer; dough; washing dishes from the previous day. Milking the cow; baking the bread; serving breakfast—mint tea and warm hobz.

Lunch is served with hobz.

Dinner is served with hobz.

Hobz is often used as a utensil when there are none; you can dip it in lubia and scoop the beans with ease.

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