![Transcription Center logo](/themes/custom/tc_theme/assets/image/logo.png)
This transcription has been completed. Contact us with corrections.
JUNE 25-29; JULY 2-6, 2014 LOG SHEET # 1 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Ilia / Jeff MEMORY CARD NUMBER-TASCAM: 50 FILE NAME: FLAVOR_0092 MEMORY CARD NUMBER-ZOOM H2: FILE NAME: PRESENTER: PHYLISS RISSLER DATE/TIME: 06/29/14 PROGRAM: Swzhili Cooking Snacks STAGE: Flavors of Kenya GROUP NAME: REGION/STYLE: Kenya [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Aminz | | | Fatma (spelling) > | from town Lamu and of Muslim Background | CONTENTS/NOTES (continue on back): 1. 2. Meat and Potato Dumplings/chaps 3. Bhajia 4. Cookers from an Island 5. 6. Bhajia usually eaten as a snack all throughout the day 7. 8. Significance of tea in the culture. Usually consumed three times a day prepared w/ cardamon, milk and sugar. Bhajia has Indian origins. First cooking demonstration is the preparation of Bhajia Cooker has been preparing food since early childhood. Cooking is