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
Seitu Jones interview of Daniel Salinas
12017-02-23T16:41:51-08:00Alexandria Ricee730712f65294e9c59f3ad2b6c70c17607683dda118192Interviews by Seitu Jones in the preparation of Create: The Community Meal, August 2014 IMG 0139.plain2017-02-23T16:42:09-08:00YouTube2017-02-10T17:21:56.000Z7WpPcHeBaqYHamline University Sustainability OfficeAlexandria Ricee730712f65294e9c59f3ad2b6c70c17607683dda
12017-02-23T16:01:36-08:00Art of Food participantsc8561c94ce09571abc887284c53fd241d43a8f08CreateValentine Cadieux2Create: The Community Meal -- Seitu Jones's 2013 neighborhood meal along Victoria Avenue, and the year(s) leading up to and around itplain2018-02-22T03:16:47-08:00Valentine Cadieux0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8
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.