Hi everyone, I am in the beach city of Nha Trang right now. It is beautiful, the 100 degree heat making the ocean extra blue. So far, the vacation is going great, except that I am now overdosed on MSG, which the locals use in great quantity in everything. I’m not against MSG, but when you can see individual crystals of it in your spring roll sauce…
And I can’t find an adapter for my laptop, so I am in the hotel lobby typing this up and sweating gallons on the sticky keyboard (probably why the keyboard is so sticky, from all these sweaty people using it). Sorry in advance for typos and unedited rambling. And since I’m hungry, there will be food metaphors.
A highlight of this city so far, is a vegan banh mi stand we found. Banh mi, of course, is the Vietnamese sandwich stuffed with pickled daikon and carrot and various meats and is the humble and delicious meal of students, workers, and anyone on the go. I met a lady three years ago who has a vegan banh mi stand, where she works 16 hours a day. Her banh mis are arguably some of the most amazing sandwiches ever created and she’s been using the stand to pay for her kids’ schooling and even to buy a house.
After a long walk, I found the stand and ordered four banh mis for 50 cents each. I bit into one, and it was magical, the combination of grilled gluten and shredded green papaya and Vietnamese cilantro and the secret sauce, all of it melding in my mouth and tasting like an unrestricted multi-year grant.
Anyway, I could spend an entire post talking about banh mi and the feisty and hilarious seller, but on to today’s topic, which is about the need for our field to better appreciate volunteers. In the US, 62 million volunteers contribute about 8 billion hours of service each year, the equivalent of $173 billion. The nonprofit sector would probably collapse without all our awesome volunteer unicorns. Continue reading “Volunteers, a critical ingredient in the banh mi of social justice”
Hi everyone, RVC’s first ever cohort of ten leaders of color start their work today after spending most of last week in an intense orientation retreat designed to introduce them to the nonprofit sector: “And this, you may know, is hummus. It is present at 90% of nonprofit meetings in Seattle. Traditionally it is eaten with pita wedges, but recently we’ve been seeing an increase in raw broccoli and baby carrots, especially at community forums.”