The Art of Food in Frogtown and RondoMain MenuThe Art of Food in Frogtown and RondoSeveral networks interested in investing their time, engagement, and care in community food in Frogtown and Rondo are collaborating to explore what it takes to support and build equitable fresh food in their neighborhoods.Frogtown FarmAEDAAsian Economic Development AssociationUrban Farm and Garden AllianceUrban Farm and Garden Alliance Greens CookoffIn November and December of 2016, the Urban Farm and Garden Alliance convened a gathering around cooking GREENS.Public Art St. PaulSustainability@Hamline53a66acd31006d343906ce1a4c7df8af8da2d56b
Tony Schmitz 2 of 2 Storymobile interview at Frogtown Farm Sep 17, 2016 (IMG 0125)
12016-10-06T22:27:32-07:00Sustainability@Hamline53a66acd31006d343906ce1a4c7df8af8da2d56b118192Tony Schmitz 2 of 2 interviewed at Frogtown Farm's 2016 Harvest Fest by Sheronda Orridge with the St. Paul Almanac Storymobile, September 17, 2016, 2 of 2plain2017-02-23T14:39:25-08:00YouTube2016-10-07T05:17:15.000Zjk3sYgt0rQ4ValentineCadieuxKatie Jerome2100700b0d818d92a187faef5524ba3a6dd8f199
12016-12-02T20:52:01-08:00Sustainability@Hamline53a66acd31006d343906ce1a4c7df8af8da2d56bFrogtown Farm Harvest Festival 2016Valentine Cadieux4This was the first community meal of the Art of Food in Frogtown and Rondo projectstructured_gallery2017-03-04T22:46:41-08:00Valentine Cadieux0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8
12017-02-23T14:17:08-08:00Sustainability@Hamline53a66acd31006d343906ce1a4c7df8af8da2d56bFeatureSustainability@Hamline3Feature stories from The Art of Food in Frogtown and Rondovistag2017-02-28T17:56:01-08:00Sustainability@Hamline53a66acd31006d343906ce1a4c7df8af8da2d56b
Sigh worked his way from a dishwasher to a cook to own his own Vietnamese restaurant. Get a glimpse into his kitchen below.
Daniel Salinas shares a story about his parents' authentic Mexican cooking, including grinding their own corn to make tortillas.
Su speaks about the importance of farming among Asian immigrants. This interview reminds me of the chapter in The Color of Food called "Surviving as Transplants," where Pang Chang says: "For Hmong, people, from generation to generation, the knowledge of farming is passed on." Su says it's "in our genes."
With Laverne Henderson's story, we look at migration within the U.S. The discussion of trying to bring greens up from the South reminds me of the chapter "Taste of Home" in The Color of Food when Menkir Tamrat discusses how people would send over essential Ethiopian ingredients, sometimes one bag at a time, for use in restaurants.
Tony shares his appreciation for what we can learn about food from other cultures.