South India – Day 22

Wednesday, February 26, 2025


Final night

After three packed weeks, it’s time to go home, but my flight isn’t until late tonight, so this day will be for decompression, reflection, and typing up some of the vast pages of notes I have accumulated.  For breakfast I had curry with idli and dosa.  I’m finally starting to recognize Indian dishes.  For lunch, it was chicken masala and supper was … Chinese sesame chicken.

Peering out the window of my room I saw several empty lots.  Many had the beginnings of hotel construction and a few contained large signs saying the land was owned by the so and so family.  I think this is to protect them from land grabbing.  Other lots contained what looked like small shanty towns, but these were probably the temporary homes of construction workers.  They come from surrounding states with their families and live in tents between the cement mixers and cranes.  For many in the world, life is still a day-to-day struggle to survive. 

My chicken masala
I had to give it a try

Last taxi story

The taxi that brought me to the hotel the previous night was an electric car and the driver asked what time I was going to the airport the next day.  I told him I hadn’t decided and thought that was that, but in the afternoon the next day, a call came to my room saying my taxi was here.  What?  He had come to get me.  I had wanted to get an uber with its fixed price system, but when he offered a fairly decent price, I relented into letting this guy take me at 10:00 PM.  At 8:30, I got another call that my taxi is here.  Wow!  Was my fare this important to him?  At ten I hopped in and off we went.  On arrival, he asked me for an extra 300 rupees, but I gave him what we had agreed on, patted him on the arm, and took my leave. 

And with this taxi story, I end my travel log. Everything went so smoothly with my return to Japan, that once again, there are no stories to tell.  For those of you who made it this far and are actually reading these last sentences, I thank you for your patience and hope you got a taste, not only of India, but of the lives of our ARI graduates, who are some of the most extraordinary people I have ever known.

Goodbye, India, for now

What’s in your suitcase?

Wait!  There is another story.  It’s about the charming girl in customs.  Oh, how I didn’t want to open my suitcase, so full of suspicious looking spices and teas.  But, oh, how sweetly she asked me to open my suitcase and explain every packet inside.  I didn’t have anything to hide, but I am not always sure about what is allowed and what isn’t regarding food items.  Thankfully, turmeric, tea, vanilla, and the like posed no legal issues and she allowed me back into the country.

So, I will say goodbye, until my next adventure…

Men's Dormitory & Guest House

Participants and volunteers live in separate dormitories for men and women. The dormitory includes shared lounges, kitchens, showers, and laundry facilities. Wi-Fi is not available.

Poultry House

The poultry facilities include free-range chicken coops and a brooding house. More than 400 chickens are raised, producing over 80,000 eggs and approximately one ton of chicken meat each year.

Pig Pen

Participants learn a variety of pig farming techniques through hands-on practice. Both deep-litter and concrete-floor systems are used, and manure is recycled into biogas and fertilizer.

Goat House

Goat milk (over 200 liters annually) and meat are used for food, while manure is used as fertilizer. During the day, the goats roam freely in the pasture.

Forest

The forests surrounding the campus are managed through selective thinning for firewood and charcoal production. Leaves and other organic materials are collected for use in agriculture.

Fields

On 2.5 hectares of farmland, approximately 100 varieties of vegetables and crops are grown without chemical fertilizers or pesticides. The entire community helps manage the fields as part of its commitment to learning and self-sufficiency.

Rice Paddies

Rice is cultivated in paddies both on and off campus. Various organic rice-growing methods are studied and practiced, including weed control and fertilization using ducks.

Workshop

The workshop is a space for repair and recycling activities. It contains machinery, welding equipment, woodworking tools, and a variety of materials.

Feed Mixing Room

Livestock feed is produced here using both manual and mechanical methods. Continuous efforts are made to improve feed quality and sustainability.

Administration Building

The first floor houses the reception area and administrative offices, while the second floor contains staff offices and the Director’s office. The Farm Shop (Agricultural Training Room) is located adjacent to the building.

ARI Shop

The shop offers ARI-grown produce, processed foods, books, and handicrafts from the home countries of ARI graduates.

Farm Shop (Agricultural Training Room)

The facility serves as the hub of agricultural activities at ARI. It includes classrooms, storage for tools and farming materials, and facilities for drying and storing crops.

Oikos Chapel

Originally a 100-year-old traditional farmhouse, the chapel has been renovated into a place of worship. Daily morning gatherings are held here, along with meditation, dialogue sessions, gospel choir practice, and other community activities. Oikos is a Greek word meaning “home.”

Manna House (Food Processing Room)

This facility is used for producing and storing processed foods such as cookies and jam. The ground floor also contains a poultry processing facility.

Fish Ponds

Fish are raised for both food and agricultural purposes.

クリスマス・ウィンターキャンペーン 2025
Christmas and Winter Donation Campaign