The day they called him Pastor

....he wasn't preaching a sermon. 

Arismendy is from a coastal town in Dominican Republic. Before he enrolled in our missions training school (Comisión de Maestro Quisqueya - CMQ), he had never flown on an airplane, never even experience an extended road trip, and never walked very far to get places. There was always a mototaxi to get around town. Yet as a third year student in our missionary training program, his mission would take him by airplane to the far away jungles of Ecuador to live among the Shuar Indians. He would walk up to 6 hours on foot just to reach their villages and preach in their tiny churches. And though electricity is scarce in the DR, Arismeny spent six weeks in places so remote that only solar panel provided the meager moments of electricity.

Arismendy is six feet tall, a dark skinned Afro-Caribbean young man. For the Shuar, he was a foreigner in every sense of the word. When he first arrived to serve the Shuar tribe, the Indigenous people had difficulty pronouncing his name, so they would call him "Negro."  Arismendy felt so out of place, and the kids would often make fun of him as he tried to learn to play soccer. Soccer was new to Arismendy since he grew up playing only baseball and basketball in the DR.

He knew that he needed to connect with these kids somehow and win their respect. So he became determined to love the things that they loved. This meant that he needed to learn to play soccer and he needed to eat with them. Arismendy would learn to eat grub worms and play soccer for hours. The day he made his first goal was significant. After that day, he began to hear the kids calling him "Pastor" instead of "Negro." The more time he spent with them listening to their stories, eating the grub worms and drinking chicha* the less he heard them calling him “Negro.”  Though he had walked for hours to preach in the pulpits of the jungle churches, it was not eloquent preaching that won him the title of “Pastor.” It was eloquent loving.

*Traditional Chicha-makers grind the maize and then chew it to moisturize it. After the human saliva breaks down the starch, the balls of chewed maze are put in large clay vats and warm water is added. After several days of fermentation, Chicha is ready to be consumed.