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The Art of Food in Frogtown and Rondo Main Menu The Art of Food in Frogtown and Rondo Several 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 Farm AEDA Asian Economic Development Association Urban Farm and Garden Alliance Urban Farm and Garden Alliance Greens Cookoff In November and December of 2016, the Urban Farm and Garden Alliance convened a gathering around cooking GREENS. Public Art St. Paul

Sigh Interview, AEDA FreshLo Community Meal, by Storymobile Nov 16 2016

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What they're cooking at the restaurant Jenni Abere
Contents of this annotation:
1. Sigh Interview, AEDA FreshLo Community Meal, by Storymobile Nov 16 2016
Sigh's story, how he got into cooking Jenni Abere
Contents of this annotation:
1. Sigh Interview, AEDA FreshLo Community Meal, by Storymobile Nov 16 2016
Favorite thing about owning a restaurant Jenni Abere
Contents of this annotation:
1. Sigh Interview, AEDA FreshLo Community Meal, by Storymobile Nov 16 2016

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Delina's third video story My third video story is more based on three individuals who own a restaurant and about their history and job. (They are not from the same place.)

♦ Make sure to click on the other annotations found under each video some have more than one! (the annotations are found under each video and you can start the annotation by clicking on it.)

1. Erica owns a bakery and a hair salon across the road. She talks about her influences on food, for how long she has been working, what inspired her to learn more about food, about her shop and how AEDA helped her business and the community. Erica was also part of the community meal (my first and second video story).

2. David works at the family restaurant he talks about how the place got started, the light rail impact and their relationship with AEDA.

(David Interview at 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)

3. Sigh is a restaurant owner. He went from working in a restaurant to owning a restaurant and managing everything by himself. He talks about what is was like for him to move to a place and get a job in a country he's never lived in and don't know their language.

He has his own restaurant that he owns but still cooks and involves in cooking.

(Sigh Interview at 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)

To continue to my fourth video story that is about a community meal that was 1/2 mile long table with 2000 people, click here to see: Delina's fourth video story.
Migration and Food For this exploration of migration and food, we'll follow the lead set by Sarah Khan in Migrant Kitchens, and hear stories directly from people in the community.

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.