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The Art of Food in Frogtown and Rondo

Milton Rosa Interview, AEDA FreshLo Community Meal, by Storymobile Nov 16 2016

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1. Milton Rosa Interview, AEDA FreshLo Community Meal, by Storymobile Nov 16 2016
Contents of this annotation:
1. Milton Rosa Interview, AEDA FreshLo Community Meal, by Storymobile Nov 16 2016
Contents of this annotation:
1. Milton Rosa Interview, AEDA FreshLo Community Meal, by Storymobile Nov 16 2016
Contents of this annotation:
1. Milton Rosa Interview, AEDA FreshLo Community Meal, by Storymobile Nov 16 2016
Contents of this annotation:
1. Milton Rosa Interview, AEDA FreshLo Community Meal, by Storymobile Nov 16 2016
Contents of this annotation:
1. Milton Rosa Interview, AEDA FreshLo Community Meal, by Storymobile Nov 16 2016

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Pakou Yang's collection of recipes and family traditions passed down When I was reading the book, The Color of Food by Natasha Bowens, the portraits that led to me choosing the topic of recipes and family traditions being passed down was Cherokee Seed Bank. In "Cherokee Seed Bank", the person in the portrait, Kevin, talks about how the Cherokee culture is being kept by going back to their roots and getting their cultural foods from planting. In Education for Socially Engaged Art by Pablo Helguera, the topic of audience came up and for my topic of recipes and family traditions passed down, the audience can be for people that cook or for people that have traditions that hold a special meaning or memory to them.

A student at the University of Minnesota, Ben, talks about his own family traditions regarding pies.

Milton Rosa talks about a family tradition passed down from his grandfather to his father of a recipe.

Karyssa Jackson talks her memory of greens during family gatherings.

Laverne Henderson talks about her recipe for greens. She first learned how to cook while watching her mom cook.

Family tradition is important for the identity of that family and creating memories that will be passed down. Family tradition is a way to keep the past cultural ideas present.
Delina's first video story - Those videos are from AEDA's 2016 Community Meal, via the St. Paul Almanac Storymobile, November 16, 2016, as part of the Art of Food in Frogtown and Rondo project (funded by the Kresge Fresh, Local and Equitable program)

- The Second Art of Food Community meal. The meal was a family style dinner that focused on guests sharing connections among food, culture, family and tradition around tables.

- The main objective of the event: People and organizations came together to explore ways their organizations and communities could creatively cultivate a stronger community food system. And finding ways to provide fresh vegetables and fresh greens for the community.

This video talks about the partners involved in the community meal and a short dance that shows the power food has in a family.

Gives a description of the community meal and the event.

Colleen Sheehy is the director of public art Saint Paul they are one of the four partners on the food in Frogtown and rondo. The project is organized to make plans for Frogtown and Rondo using people's ideas from the community and start to implement them.

(The Art of Food in Frogtown and Rondo began in 2015 when we, four community-based organizations -- Frogtown Farm, the Asian Economic Development Association, the Urban Farm and Garden Alliance, and Public Art Saint Paul.)

Ahn Vu works with the Kitty Anderson Science center of Minnesota. She manages a group of teens called the climate change crew which were there to show their new app. She gives a short explanation of what the app is used for.

This is a more brief explanation of what the FFAM app is used for.

Megan Phinny is with the urban farm and garden alliance which is a collaboration of eight community gardens and backyard box gardeners in rondo and Frogtown neighborhoods of Saint Paul.

Kay Thomas lives in lower town. Her connection to the event is through public art Saint Paul.

Milton Rosa works with the Science center of Minnesota, the Kitty Anderson Youth Science Center.

Tony is a city planner, department of planning and economic development. He's attending the event to support the community, eat good food and talk to people.

Shana works at the Science Museum of Minnesota. The person who created the meal also works at the Science Museum that's one of the reason she's attending the event. A group from the climate change crew were also there to get some feedbacks and talk to the community about the app they created which tracks healthy food access in Frogtown.

To continue to my second video story (the second half of this page) click here: Delina's second video story.
Story Project - Food as Medicine After reading The Color of Food by Natasha Bowens and going through the stories archived elsewhere on this site, what I most connected with and wanted to share were some of the different ways that people used food as medicine and just to stay healthy.

I was first struck by Vivian Mims at the Greens cook-off when, toward the end of a video of her demonstrating how to cook a batch of greens, she said to not throw the juice away, but to instead use it in a concoction involving hot sauce that can “clear you out better than Smooth Move tea.”
https://youtu.be/BQY41FPlYCM?t=2m21s

Vivian was interviewed earlier at the cook-off and talked about buying good food on a budget. She mentions that methods of preservation such as pickling and canning, along with bulk buying can actually make good food less expensive and more healthy.
https://soundcloud.com/user-967545200/come-and-get-your-soul-food-meet-vivian-a-contestant-at-frogtowns-greens-cook-off#t=5:10

Also at the cook-off, Samuel talks about how having Diabetes has effected what he eats, how he has become healthier, and gives some generally good advice for when trying to eat healthy.
https://youtu.be/C6k9lgkkW_c?t=1m40s

In The Color of Food, Valerie Segrest mentions the health benefits of berries, including being high in Vitamin C and balancing blood sugar, which is also anti-diabetic.
Valerie goes on to talk about how important tradition is to establishing a working food economy, and how a community’s health can be impacted when their means of producing their own food are limited

Here, nutrition educator Christine gives advice on children’s nutrition
https://soundcloud.com/user-967545200/meet-nutrition-educator-christine-at-frogtowns-greens-cook-off#t=3:05

At the AEDA FreshLo Community Meal, Milton Rosa gives an amazing recipe for a healthy desert fruit salad
https://youtu.be/CiYJ-axnxdk?t=1m22s