Recipe: Bolivian Breakfast Cereal

It’s a common practice in Peru and Bolivia for vendors to sell bags of puffed grains with assorted nuts, seeds, dried fruits, and coconut flakes labeled as “granola.” Of course traditional granola is a breakfast cereal consisting of crispy rolled oats, but the Andean version provides just enough tasty sustenance to be a satisfying alternative. The puffed grains require less added sugars than your typical toasted granola, and contain much fewer calories per serving. It is often eaten as a trail snack by hikers and weary backpackers, and serves as a wonderful base for the most important meal of the day!

With access to a well-stocked kitchen in Santa Cruz, Bolivia, I had the joy of experimenting and designing a breakfast bowl that packs a healthy punch of protein, fiber, vitamins, and antioxidants to start out the day. This dish can easily be made gluten or dairy-free, and it is fun to mix and match ingredients for variety. Limiting the dried fruit and honey will help control the amount of sugar in your diet, while the fresh fruits and antioxidant-rich berries add just enough sweetness that these aren’t necessary. The nuts and seeds provide a great source of protein and omega-3 fatty acids, along with real yogurt that is high in protein and natural probiotics. Finally, the maca root powder is considered an Andean “superfood” which can aid in hormone imbalance, reproductive functions, and increasing energy levels.

To replicate mine, liberally toss together your preference of the following ingredients:

• Puffed grains: wheat, quinoa, amaranth
• Berries: blueberries, strawberries, blackberries
• Fruit: banana, apple slices
• Nuts: almonds, walnuts
• Seeds: chia, flax
• Coconut flakes
• Golden raisins
• Maca powder
• Plain yogurt
• Raw honey

Featured Food: Fruits of Bolivia

Having visited many a produce market in my South American travels, I felt compelled to follow-up my post on the fruits of Peru with a primer on the Bolivian fruit scene. Bolivia’s ecological biodiversity lends itself to inhabit a wide range of unique edible plant life. With so many exotic options, this is in no way a comprehensive list, but will instead explore some of the most common varieties that are sold in the marketplace. My first-hand research included trips to various markets to scope out their fruit supply, then buy a selection to later dissect and sample. As you can imagine, the taste-testing was my favorite portion of this experiment, and there will hopefully be more to come as I continue traveling throughout the Andean region of South America.

As to be expected, Bolivian fruit markets still carry the traditional favorites that would be easily recognizeable from our grocery stores back home. Bananas, apples, pears, and grapes are popular just about anywere in the world. (In order below: kiwi, strawberries, (green) oranges, and a pineapple street vendor.)

Tumbo became one of my favorite fruits in Bolivia due to its strange texture and tart flavor. Shaped like an elongated egg, tumbo’s interior resembles a passion fruit with black seeds covered in slimy orange pulp. Most people don’t consume the fruit raw (though given my penchant for tartness I rather enjoyed it) and it is commonly made into a juice. Once scooping out the seeds, they are blended with sugar and water and strained to create a refreshing and slightly acidic drink which I can report is in fact delicious. Known in English as the “banana passionfruit,” it is part of the passion family and related to a couple of other fruits on today’s list.

Staying within the passion fruit family, maracuya has similar yellow-ish slimy seeds that are encased in a thick, round shell. It is acidic and can be made into a juice, but is also edible once fully ripe and the sweet seeds can be easily sucked down. Alternatively its seeds can be used in jellies, pies, or fruit salads. Maracuya’s main nutrients are calcium, iron, vitamin C and A, and its leaves have been traditionally used in native folk medicine as a sedative.

Granadilla is the final fruit I’ll be covering in the passion family, and is easily mistaken with the maracuya as its exterior shape and size are very similar. Unlike the maracuya, however, it’s internal slimy seeds have a transparent mucous-like covering making them appear gray, instead of yellow-orange. It has a sweeter, less-acidic flavor and once cracked open, can be eaten straight from the shell. Along with vitamins A, C, and, K, it contains phosphorus, iron, and calcium.

Our next fruit discovery is the achachairú, othersise known as Bolivian mangosteen. This tropical fruit is so beloved that it even has its own festival in January. It is a small, bright orange fruit with a white, fleshy interior and large seed. Its semi-acidic, sweet and bitter taste is good for juicing, and also eaten as a raw snack. Once the achachairú’s glossy, tough rind is peeled or scraped off, the edible pulp can be enjoyed. Its nutritional content boasts vitamin C, riboflavin, potassium, and folate.

The lima has been described to me as a cross between a lemon and a lime. I must say, it resembled a little bit of both and didn’t necessarily taste like either. In my opinion the flavor was less appealing, and left me with an aftertaste reminiscent of citronella. I haven’t come across too much information about the lima and how it differs from its more common citrus cousins, but at least in Bolivian homes it is most typically consumed as a lemonade-like juice.

And finally, the tamarillo, also known as the vine or tree tomato. This strange fruit looks like an egg-shaped tomato, and ranges in color from vibrant orange-ish red to deep maroon. Unlike a regular tomato, the skin has a bitter taste, while the inner fruit and edible seeds are sweet and tangy. Tamarillos are used in jellies, desserts, salads, stews, and juices, or can be eaten fresh. They contain calcium, carotene, iron, protein, and vitamin C.

Recipe: Papa a la Huancaína

One of the most popular vegetarian-friendly meals within Peruvian and Bolivian cuisine is somewhat of an Andean take on potato salad. Papa a la Huancaína is a dish comprised of boiled potatoes doused in a creamy yet spicy sauce (varying by country), which is served on a bed of lettuce alongside sliced tomato, black olives, and hard-boiled eggs. This odd combination of ingredients come together surprisingly well, and since the dish is served as a deconstructed salad, everyone can self-prepare their plate to their own specific preferences.

Huancayo is a city in the Peruvian highlands where the dish originated, but it has since become a popular staple in household cooking around Peru and Bolivia. Salsa Huancaína is a versatile sauce that can be paired with just about anything, though boiled potatoes are the traditional favorite. Having tried papa a la Huancaína in both Peru and Bolivia, there is one distinct difference between the two recipes. Peruvians make their cheesy sauce out of queso fresco, aji amarillo (yellow chili pepper), evaporated milk, onion, garlic, and crushed crackers, while Bolivians add one key ingredient: peanuts. The most delicious version that I encountered was at a Bolivian friends’ home where the family cook was kind enough to share her protein-packed recipe with me. [For the typical Peruvian recipe, please check out Peru Delights]

Ingredients for sauce

• 4 dried pods of aji amarillo
• 3 cups roasted peanuts
• 1 tbsp. olive oil
• 1 small yellow onion, finely chopped
• 1-2 garlic cloves, crushed
• Salt and pepper to taste

Ingredients for salad

• 6 yellow potatoes, boiled and peeled
• 2 hard-boiled eggs
• 1 sliced tomato
• Large lettuce leaves
• Handful black/Kalamata olives

Preparation

1. Chop aji amarillo pods and soak in warm water overnight.
2. The next day, soak peanuts two hours before cooking or until slightly softened.
3. Sautee onion and garlic in olive oil until browned.
4. Puree rehydrated aji amarillo with a small amount of water and add to onion.
5. Cook onion and aji amarillo mixture together for about 10 minutes, stirring constantly over medium heat, add more water if necessary to maintain paste-like consistency.
6. Combine peanuts with 1 c boiling water and add onion and aji mixture in blender, grind until smooth and creamy.
7. Return mixture to a sauce pan and cook over low-medium heat for about 10 minutes, stirring often until sauce is thick and custard-like.
8. Add salt and pepper to taste.
9. Serve either hot or cold over boiled potatoes on a bed of lettuce alongside sliced tomato, hard-boiled eggs, and olives.

Pleasure: Bolivia’s Sweet Side

A trip to Cochabamba, Bolivia wouldn’t be complete without a visit to La Cancha Mercado, considered to be the largest open-air market in South America and one of the city’s main attractions. The sheer volume of stalls vending within its labyrinthine parameters was overwhelming, yet as always I was mesmerized by all manner of unfamiliar goods and produce. It was with fruit purchased in La Cancha that I was able to put together another fruit feature recently on this blog. Looking for a different angle to cover the traditional Bolivian market scene, I learned more about this country’s collective sweet tooth while perusing the sweets and delicacies sold in La Cancha. Without further ado, I present a list (in no particular order) of the top 5 sweetest confections in the Bolivian marketplace:

1. Gelatin/pudding/flan cups: While these colorful treats are popular all over South America, Bolivians seemed the most fervent in their love of gelatinous desserts. In almost any public square or market setting, you’re sure to come across a variety of options ranging from single-flavor servings to cones piled high with whipped topping.

2. Decorative cakes: Bolivians take their cake-making seriously, and a trip through the cake district of the market is like viewing a display of edible art. If you’re curious how the multi-layered delicacies stack up against each other, many vendors are willing to give out samples of their creations.

3. Colorful hard candies: These saccharine sweet candies attract the eye, but have basically nothing more to them than pure sugar and artificial food coloring. They’re not the most appetizing thing in the market, but certainly fun to look at.

4. Baked pastries: Like any country, Bolivia has an array of popular pastries, cookies, and baked goods that are unique to their culture. Treats covered in coconut, drizzled in honey, or doused in glaze are fairly popular while colorful meringue cookies and dulce de leche stuffed alfajores also hit the spot.

5. Sugar offerings: These are by far the most unique sweet item sold in Bolivian marketplaces, and are not actually meant for consumption. Many people in society pay homage to the goddess Pachamama or “Earth Mother” with burnt offerings in the hopes of gaining luck, health, fortune, and happiness. The offerings, called despacho, typically contain tablets made from sugar (representing the virtues they wish to attract), herbs, dollar bills, confetti, silver or gold leaf, feathers, wool, seeds, shells, gems, incense, or any manner of items relating to their desired outcome. The items are formed into a mandala and then wrapped in paper and burned in a solemn ritual. Please read more about this in my post on the practice of Aymara spiritual traditions.

Eating Out: Home-cooking in Coroico, Bolivia

Coroico is a tranquil village nestled in the steep jungle valleys of Bolivia known as the Yungas, not far from the metropolis of La Paz. It wasn’t a bad place for a weekend getaway with it’s breathtaking views, comfortable climate, and colorful town holiday in full-swing (see my travel blog for more on the festivities!). During my visit, the proudest vegetarian foodie discovery I made was a tiny family-run operation slightly off the beaten path called Cafe Almendra. To be honest, if I hadn’t learned about the place by word of mouth, I probably never would have had the pleasure of experiencing this hidden gem. Luckily I got the opportunity to pay it forward by giving them free advertising to other travelers in Coroico, and hope anyone in the area that happens across this blog is convinced to seek them out.

Cafe Almendra is run by an adorable family, comprised of a Colombian woman with her Belgian husband and rambunctious children. In speaking with her about their business, I learned that they have been living in Bolivia for eight years now but only opened the restaurant in April (2014), deciding to make a permanent home in Coroico as it is a nice place to raise kids. The menu prominently features plant-based food, since she is a vegetarian, though several meat dishes are available for the omnivores among us. There was also a large selection of handmade wire-wrapped, beaded, and braided jewelry which she crafts herself.

As for the meal itself, it was certainly the best food that I ate during the long holiday weekend. Among several trips there I sampled a quinoa burger on homemade wheat bun with rosemary roasted potatoes, falafel with yogurt and herb sauce, creamy pesto quinoa, and plantain fritters topped with queso fresco. Main courses come with a fresh salad topped with herbs and homemade dressing. I also experimented by ordering a cloudy drink made with amaranth flour (which had a flavor reminiscent of shredded wheat, not in an unpleasant way) and brown sugar added to taste. I thoroughly recommend this lovely establishment, if not for the food, then the jewelry and good atmosphere won me over. *Basic directions are included on the flyer posted above*

People: The Witches’ Market of La Paz

Although this next topic doesn’t necessarily focus on nutrition per se, in a way it is “health” related and certainly unique to La Paz, Bolivia. The Mercado de las Brujas or Witches’ Market is located on a cobblestone street in the old quarter of La Paz where those who still practice ancient Aymara traditions can come to visit a yatiri, or witch doctor, and purchase their wares. This oddity has unsurprisingly become a tourist attraction, and the shops make a significant portion of their revenue from curious foreigners stopping in for a peek. While the country’s population is overwhelmingly Catholic, remnants of the Aymara spiritual belief system have been passed on to modern society. Many Bolivians continue to pay homage to the goddess Pachamama, or “Earth Mother,” and will honor her with despachos (burnt offerings) and prayers for health, happiness, and prosperity.

The market as a whole was smaller than I expected, but each shop overflowed with all manner of peculiar items ranging from mystical trinkets and alluring potions to downright macabre sacrificial animals and curse candles. Occult items one may purchase in the market also include: medicinal plants, folk remedies, native herbs and seeds, amulets, totems, talismans, crystals and gemstones, soapstone figurines, sugar offerings representing their desired outcomes, aphrodisiac formulas, perfumes and incenses, beauty powders, naked ceramic couples for sex life and fertility, owl feathers, and dried animals. Desiccated insects, turtles, starfish, frogs, and armadillos were among them, and I later learned that apparently frogs are believed to bring money, especially with a cigarette placed in its mouth, and armadillos prevent thieves from entering a home. By far the most prevalent sacrificial carcass, however, were the countless llama fetuses on display.

While decidedly not vegetarian in practice, llama offerings are a fascinating part of Bolivian culture from an anthropological standpoint. Llama fetuses that are generally the result of natural miscarriages are collected by the witch doctors from the high Andean desert. Their primary purpose is to serve as a cha’lla (offering) in traditional ceremonies where they are buried under the foundation of most Bolivian homes. Doing so is believed to encourage Pachamama to keep construction workers safe and bring luck and prosperity into the new home or business being built. The Witches’ Market is a major supplier of the fetuses, though only poorer Bolivians opt to use them, as the wealthy are expected to sacrifice a living llama if they can afford to do it. The sight of the fetuses in various stages of development from tiny and shriveled to large and furry creatures was somewhat disturbing, and given the nature of this blog  I’ve abstained from including pictures of this part of the market.

The market also serves as a place to acquire spells or spiritual advice from the witches, medicine women, folk doctors, astrologers, fortune-tellers, and sorcerers that circulate the area. Sacred white and black magic is performed to treat ailments, exact revenge, attract wealth, grant success, punish oppressors, and bring about health, love, intelligence, happiness, longevity or protection by calling upon the Aymara spirit world. Copious amounts of pre-mixed potions are available in small bottles of colorful liquid or takeaway boxes for the spell-caster on the go, and black candles morbidly shaped into skulls, coffins, and penises are prescribed for dark magic curses. Another prominent feature is ceramic statues of Ekeko, the chubby Andean god of good fortune and plenty. Bolivians give these statues to each other and cover them with miniature representations of the things they hope to acquire, such as dollar bills, diplomas, or minibuses, and then place a lit cigarette in his mouth for good luck.

While perusing the market I did not come into contact with any witch doctors, who are supposedly identifiable by their dark hats or cloaks and pouches of coca leaves to give fortune readings. These women, believed to be the link between the physical and supernatural worlds, are some of the last known witches in South America. They are seen by Bolivians as the authorities on traditional healing methods and uses for local Andean plants and herbs. The Witches’ Market serves as a means to bring their ancient wisdom and rituals to the urban masses, whereas smaller Bolivian towns are more likely to have a village witch doctor that the community can visit to meet their spiritual needs. While I can in no way endorse these methods of healing practices, it is fascinating to learn more about how society in La Paz has adapted to make a place for them alongside modern medicine.

Featured Food: Choclo and the Maize of the Andes

One of the most iconic and widely-consumed foods from the Andean region of South America is a bountiful variety of maize, or corn. Farmers grow a colorful array ranging between white, yellow, red, purple, and black, with many types having adapted to be grown in the harsh climates and terrains of the Andes. With Peru alone boasting over 50 varieties, more than anywhere else on the continent, it is justifiably a major dietary staple. This post will mainly focus on some of the most popular and recognizable types of maize that I’ve encountered in my South American travels.

Choclo is the jumbo corn that is most commonly eaten throughout Peru and Bolivia. It’s texture is chewier and starchier, with bulbous kernels about five times larger than the sweet yellow and white corn that is familiar to North Americans. It is typically eaten sauteed, boiled, straight off the cob, in soups, stews, baked dishes, and as a common side to ceviche. When I first discovered choclo in Peruvian cuisine, I assumed it was related to hominy but learned that hominy is corn that has been dried and treated with lye, then ground to make grits, cornmeal, or masa flour. I have also seen hominy-treated corn sold in Andean markets, but plain choclo is much more common.

Maize morado is the beautiful purple and black corn that is renowned from this part of the world. Originating from the Andes, it was traditionally consumed by the Incas and used as dye for its rich coloring. Today it is most often seen in mazamorra corn pudding, and in beverages such as the thick smoothie-like api breakfast drink, and spiced chicha morada juice. The corn’s vivid purple pigment is derived from anthocyanins, which are powerful antioxidants that could potentially yield health benefits such as blood flow promotion, anti-inflammation, and improvement of blood-glucose levels.

Corn snacks are some of the most popular street foods in South America, with no shortage of options available. Cancha, made from the chulpe corn variety, is a toasted snack that gets a crispy shell and starchy interior instead of popping when cooked. It is ubiquitously served as an appetizer in Peru and Bolivia, and is often complementary in bars as a salty incentive to keep drinking.

A sweeter alternative to the cancha corn nuts are pasankallas, which are giant puffed corn kernels. Much larger and less crunchy than your average popcorn, it is often eaten with a sweet sugar coating or even hot pink food coloring. Since it is more firm than popped corn, the puffed pasankallas will keep for longer and it is not uncommon to come across enormous overflowing bags sold by cholita ladies in Bolivian marketplaces. Palomitas or typical popcorn is also thoroughly appreciated, and confituras is candy corn, or popcorn with honey coating.

As a staple ingredient with countless varieties, the opportunities for incorporating maize into Andean cuisine are endless. Some traditional dishes that can be prepared vegetarian-friendly include the sweet and savory cornmash pastries, humitas or tamales. Soups, stews, and chowders frequently contain either choclo kernels or ground mote cornflour. Api smoothies, chicha morada juice, and a fermented corn beer called chicha de jora are popular corn-based beverages. Finally, one of my favorite traditional dishes is pastel de choclo, or corn pie, which is prepared with onion, spices, olives, hard-boiled egg, and raisins, topped with a sweet corn mixture, and served in an earthenware bowl. Needless to say, my time in South America will continue to include finding new ways and exciting ways of consuming maize.

Eating Out: Vegan Dining in La Paz

With the dietary struggles I’d been facing given Bolivia’s penchant for grilled and deep-fried meats, I wasn’t expecting to discover gourmet vegan cuisine in La Paz… but lo and behold, that’s what I found at Red Monkey! The restaurant’s tagline is ‘Conscientious Cuisine,’ and it lives up to this descriptor as the most direct farm-to-table establishment in the city—you literally walk past their edible garden on the way inside the front door. Located a bit off the beaten tourist path in a residential area of Zona Sur, Red Monkey is worth the trek for those like me in search of a nutritious plant-based delicacy. Their ideals are stated plainly on the cover of their menu: “We look to inspire, delight, and provide an atmosphere that creates healthfulness and connects us with our community and the planet in a sustainable manner. We respect the ethics and quality of our ingredients, actions, and service. Today your presence honors us. Welcome!”

In addition to being 100% vegan, Red Monkey’s food is fresh, sustainable, health-conscious, and preservative-free. Much of the organic produce used in the dishes comes from their home-grown garden, which even includes edible flowers garnishing the meals.  Upon entering the restaurant, diners are greeted by a modern, stylish interior with an open kitchen and a green bar serving fresh juices and high quality spirits. I started by ordering the “Kaleidoscopio” cocktail which was a heavenly combination of kale, pineapple, ginger, and vodka. Our table was also given a pitcher of water with rounded pink crystals resting on the bottom, and we supplemented by ordering some artisanal quinoa beer.

It is not often that I am overwhelmed with options on a menu, but the innovative dishes at Red Monkey had me feeling very indecisive. I ended up going with a traditional Bolivian dish called pastel de choclo which is a sort of corn pudding topped with eggplant, tomato sauce, and olives. The friends I was dining with ordered a black bean burger and a marinated Portobello burger, both of which were served on homemade bread rolls alongside baked Swiss chard chips. Another friend at the table ordered the “tartines” appetizer platter with all of the house sauces and various toppings to make open-faced sandwiches. Though I imagine anything made in the Red Monkey kitchen would have been delicious, the menu explicitly carries a ‘satisfaction guarantee’ that diners aren’t required to pay for meals that aren’t eaten,  and are free to return what they didn’t like for something else. This ensures a positive experience for patrons who may not be familiar with vegan food and the experimental nature of their cuisine. As the ambassadors of vegan food in Bolivia’s most important city, I declare that they’re doing an excellent job!

Recipe: Api Morado (Spiced Purple Corn Drink)

Maiz morado (purple corn) is iconic to the Andean region of South America and in my opinion is one of the most beautiful foods from this part of the world, not to mention my favorite color. Imagine my delight when I learned about the rich, heavily spiced breakfast drink called api morado that can be traced back to Inca origins. The beverage has a thick, smoothie-like consistency and is made with purple corn flour, cinnamon sticks, whole cloves, orange rind, pineapple juice, and sugar. There is a white corn flour variety called api blanco prepared slightly differently using milk and crushed white corn or hominy, which is also served as a hearty breakfast drink.

Api is generally consumed hot alongside puffy fried pastries topped with powdered sugar called buñuelos  or cheese-filled empanadas; together they will set you back about a dollar. I have seen the drink typically sold at hole-in-the-wall restaurants in Peru and Bolivia where these are the only items on the menu. It is also possible to buy powdered api packets in the store, but these don’t compare to the fresh stuff in my experience. With its high sugar content, api isn’t necessarily the healthiest breakfast option, but it certainly is delicious and the nutritional benefits of purple corn are worth a mention.

The beautiful dark purple pigment is a result of anthocyanins, which are flavonoid antioxidants also contained in other dark produce such as blueberries, grapes, plums, and eggplant. Along with anthocyanins, the phytonutrients contained in purple corn could promote blood flow, act as an anti-inflammatory, and positively impact blood-glucose levels. Though it is difficult to research the link between anthocyanins and human health, preliminary studies on this antioxidant’s effectiveness in protecting against disease have been promising. With plenty of research still needed to be done on this purple crop, the rich taste alone is reason enough to try incorporating it over more common corn varieties.

The api morado recipe below is courtesy of Bolivia Bella:

Ingredients (serves 8):

• 2 cups ground purple corn or purple corn flour
• 15 cups water
• 2 cinnamon sticks
• 2 whole cloves
• Rind from one orange, finely grated
• Juice of ¼ pineapple
• Sugar to taste

Instructions:

1. Purple corn is sold dried on the cob, in kernels, or as a corn flour. If using whole purple corn, cut or break off the kernels and grind in a blender or food processor with a little water. A mortar and pestle is used traditionally, though takes much longer. If purple corn flour is available, this step can be eliminated.
2. Soak the ground purple corn or corn flour in 6 cups of water for two hours. In the meantime, boil the remaining 9 cups of water with the cinnamon and cloves so that the water will take on the flavor of the spices.
3. If using ground purple corn, strain the corn from the water, reserving the water and not the corn, to be added to the boiled cinnamon water. If using corn flour, add the 6 cups of soaked corn flour to the 9 cups of boiled cinnamon water.
4. Add the grated orange rind to the spiced purple water.
5. Cook together, stirring constantly until just a little thick, and taking care to avoid lumps. Add the pineapple juice and sugar to taste, and serve steaming hot or refrigerate to serve cold.

People: Health Fair in La Paz

The first sight I encountered during my visit to La Paz, Bolivia was a health fair being held in the heart of downtown at Plaza San Francisco. I learned that the fair was in conjunction with the ‘Day of the Disabled’ and events on a large outdoor stage were targeted at raising awareness for the handicapped community. There were handicrafts being made and sold by disabled people, as well as a variety of booths run by organizations providing handouts and basic health information. The groups represented were a mixture of government ministries, NGOs, as well as some private businesses, and I spent some time wandering among the booths trying to understand what I could about each of their specific focus areas.

I spent the most time at a booth dedicated to promoting nutrition information and education on micro-nutrients. The “Food Arc” that you see in the photo above is Bolivia’s answer to the Food Pyramid that we are familiar with in the United States. As with the USDA’s Pyramid, the Bolivian Food Arc and accompanying list of nutritional guidelines contained some questionable if not outdated advice and also falls prey to the same problem of being too abstract for most people to incorporate into their daily lives. Though I find it easier to live by general principles for a healthy diet, some of the better diagrams I’ve come across are the Harvard School of Public Health’s “Healthy Plate” model and the Bauman College “Eating for Health” model (images courtesy of their websites):

Another nutrition booth was offering free baby formula for infants and young children between ages 6-23 months to complement breastfeeding. The product was authorized by the Ministry of Health and Sports, and claimed to provide supplementation of vitamins and minerals including iron, folic acid, vitamins A and C, and zinc. A different booth was offering free tuberculosis screenings and treatment, and provided information on how TB is transmitted, detecting symptoms, and ways to avoid catching or spreading the disease.

The Health Fair had a good turn-out, with many families in attendance and people seemingly very receptive to the information being disbursed. My main complaint about the whole affair was the fact that despite the focus on healthy living, there was not a single food item for sale that could be qualified as nutritious. Everywhere you turned there were booths selling sugary pastries, cakes, doughnuts, ice cream cones, and deep-fried snacks. It was disappointing to see the disconnection between what people are told they should consume and what is actually being eaten at a place that people go to seek guidance about healthy choices. My non-professional assessment is that Bolivia still has a ways to go in terms of nutritional awareness, but it’s important that the government is making an effort and that there are organizations trying to increase the visibility of these issues in a country where there is limited access to education and health resources.