On Margaret Noblin’s recent trip to Uganda many things happened. First we stabilized the ten pregnant heifers we bought that were transported from Western Uganda. Next we totally reorganized the living arrangements for our scholarship students and their internships.
The cows were healthy but we had to acclimate them to the new warmer climate and make sure they didn’t bring any disease into the existing herd or that the herd did infect them. All went well and within a few days they were adjusting to their new surroundings.
Meanwhile John Mugowa, Rock Scholarship Coordinator negotiated a lease for us on two apartments in the same building; one for the ladies downstairs and one for the guys upstairs. Upon Margaret's arrival John and the other students had coordinated the purchase of the furniture, bed, mattresses and appliances so at the beginning of the term the students’ accommodations were organized.
To help with the transition Margaret decided to “bunk” with the gals, which was a great experience. It was a first for her and the gals were so cordial and helpful. By the end of the trip they were sharing lotions, soap, shampoo and it was just like any other roommates. Margaret discussed the importance of learning how to budget, keep receipts, plan weekly menus and working as a team to cook for the scholars each evening and clean up afterwards.
Several of the guys had great ideas for organizing the kitchen so washing the dishes in a small area would be more functional. Margaret was impressed with their creative problem-solving skills.
Our goal was to foster more of a spiritual family, cut expenses and train all the students in household management, meal planning, relating to different work styles and teamwork. Each week one lady and one guy would plan the menus, shop for the food, cook and clean up after dinner each night. Then the following week they would rotate and another guy and gal would plan and implement. This gave all the students an opportunity to communicate with the opposite sex on routine household decisions, good communication, budgeting and learning about navigating planning and considering others likes and dislikes. One week a student announced, “We won’t be having fish this week if she is doing the planning because she hates fish!” Quickly they learned to work around class schedules, staying within the weekly food budget and considering each others’ food preferences.
Planning like this was a new experience. Also learning how to cook on a regular gas range or "cooker" as they call them in Uganda was new. Many people still cook outside on charcoal stoves. Having a refrigerator and cooking to save time with their busy class schedules was another adjustment. After a week they were settling into a routine and the evening fellowship was full of teasing and laughter as everyone sat down each night for dinner. They even experimented with new recipes making breads and muffins for fast snacks on the run between classes.
By the time Margaret left in June to return to the U.S., the students were managing the two apartments very efficiently, working as a team and having fun experimenting and cooking in the kitchen. With bacterial infections so prevalent in Africa, Margaret also trained them how to wash the fruits and vegetables so they can avoid infections. It was a great time with many spontaneous conversations, early morning “boda boda” (little motorcycles) rides to milk and see the cows and dinner conversations about relationships, family, living to honor God and other social issues. After almost a month of hanging out with the students Margaret said, “it was tough to say goodbye as everyone hugged and said the time was over to