November 6, 2024

Where did you spend your summer Field Work Term and in what position were you working?

This summer, I spent my Field Work Term in Kyoto, Japan, where I worked as an intern on a Social Kitchen project with the Africa Diaspora Network Japan. The project was aimed at supporting and bringing together the local African community through shared cooking and storytelling sessions. My role was to help organize and facilitate these gatherings, ensuring that the space was inviting and that meals celebrated the diverse cultures represented within the group. This role was an exciting blend of cultural coordination and community engagement, which aligned well with my academic focus on identity and environmental politics.

What was your day-to-day experience in the job?

Day-to-day, my work involved organizing and setting up each Social Kitchen event, coordinating meal preparations, and managing the space to create an inviting, community-focused atmosphere. I worked closely with Agence Sacko, the host space, and collaborated with team members and participants to bring each session to life. In addition to the logistical aspects, I engaged participants in conversations about their cultures, food traditions, and migration stories, which brought personal depth to each gathering.

Outside of the kitchen, I had the chance to explore Kyoto and learn more about Japanese culture. Yoko Inoue, a Bennington faculty member who hosted me and guided the project, took me on temple-hopping excursions around the city, where I experienced the local history and landscapes firsthand. The experience broadened my understanding of Japan’s cultural and spiritual heritage. I also developed a bit of a ramen obsession, sampling different ramen spots around the city, and enjoyed trying a variety of local dishes. These experiences, along with the Social Kitchen events, made each day dynamic, allowing me to immerse myself fully in both the cultural and culinary aspects of Kyoto.

What was the most enjoyable part of your experience?

The most enjoyable part of my experience was witnessing the genuine connections that developed around shared meals. Each session felt like a celebration of culture and community, especially as people brought dishes from their home countries and shared the history behind them. I loved watching participants relax, laugh, and connect in a way that transcended the challenges of being far from home. It was inspiring to see how food and storytelling created an instant sense of community, transforming strangers into friends and making everyone feel welcomed and understood.

What was the most challenging?

The most challenging part of the experience was adjusting to the linguistic and cultural nuances in Kyoto. Working in a foreign country meant navigating the customs and language barriers that were new to me, especially when coordinating with local partners and participants who spoke limited English. Balancing the logistical demands of organizing events with the sensitivity required for cultural exchange was sometimes tricky but ultimately rewarding as I picked up some basic Japanese phrases and put my intermediate French skills to use.

How do you expect that the work you did or the things you learned will impact your Plan?

The work I did this summer has had a significant impact on my academic Plan, reinforcing my focus on the intersection of politics, identity, and environmental studies. Through this internship, I gained insight into how cultural initiatives like the Social Kitchen can address complex issues of migration, identity, and belonging in diaspora communities. The project underscored the power of culturally-centered spaces to promote resilience and cohesion, even in new and unfamiliar environments. I now feel more prepared to incorporate these community-driven approaches into my studies, particularly as I explore the potential of identity and environmental politics to support diaspora and marginalized communities worldwide. This experience has also motivated me to look for ways to implement similar initiatives in other contexts, as I see the immense value of community-based cultural projects.

Support

Martey’s summer 2024 Field Work Term (FWT) was an extension of Yoko Inoue’s project, Far Away Yet So Very Close: Embodiment of Culinary Wisdom and Storytelling, which engaged scholars and practitioners in exploring critical kitchen pedagogy. Recognizing Martey’s strong record through prior projects like the Slow Cooked Movement and FWT work in Trinidad, Inoue created this exclusive opportunity through her network and funding from a Ford Foundation grant, supported by Bennington College Provost Dr. Maurice Hall.

Facilitating Martey's participation involved complex efforts, including Japan Visitors Visa sponsorship by Inoue and assistance from Kyoto colleagues. Inoue’s family also hosted Martey, showcasing her dedication as a POC faculty member to fostering opportunities for students from Asia and Africa. Special thanks go to Dr. Oussouby Sacko of Kyoto Seika University, Agence Sacko, Nakanishi Shoichi, Bah Oumou Salamata, Ph.D., the Africa Diaspora Network Japan, Senior Program Coordinator Liza Charbonneau, Executive Assistant to the Provost Kelly Hayes, and Postal Clerk Tracy Provensal, whose support was invaluable.