This page has annotations:

1. 1 2017-02-26T15:07:20-08:00 Jenni Abere 49b68c2cbf6bfcfcca295f9e4e46faabff1d8e4b What they're cooking at the restaurant Jenni Abere 4 plain 2017-03-14T15:55:36-07:00 Jenni Abere 49b68c2cbf6bfcfcca295f9e4e46faabff1d8e4b
2. 1 2017-02-26T15:08:40-08:00 Jenni Abere 49b68c2cbf6bfcfcca295f9e4e46faabff1d8e4b Sigh's story, how he got into cooking Jenni Abere 3 plain 2017-03-14T15:55:37-07:00 Jenni Abere 49b68c2cbf6bfcfcca295f9e4e46faabff1d8e4b
3. 1 2017-02-26T15:11:28-08:00 Jenni Abere 49b68c2cbf6bfcfcca295f9e4e46faabff1d8e4b Favorite thing about owning a restaurant Jenni Abere 2 plain 2017-02-26T15:12:32-08:00 Jenni Abere 49b68c2cbf6bfcfcca295f9e4e46faabff1d8e4b

This page has tags:

1. 1 media/AEDA Meal invite 161116.png 2017-02-09T13:01:32-08:00 Food and Society Workshop 0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8 AEDA Meal Stories Delina Yihdego 13 structured_gallery 2019-10-21T21:09:25-07:00 Delina Yihdego ed2b350f1dfe4eb59e262b757ffcfac2c6ec22ed
2. 1 2016-12-02T23:00:43-08:00 Sustainability@Hamline 53a66acd31006d343906ce1a4c7df8af8da2d56b AEDA Food and Society Workshop 3 Asian Economic Development Association plain 2017-02-09T13:17:02-08:00 Food and Society Workshop 0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8

This page is referenced by:

• 1 2019-10-26T11:16:57-07:00 Delina's third video story 9 My third story is a collection of videos of people working around food. plain 2019-11-30T00:18:23-08:00 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.
• 1 2017-03-16T17:01:23-07:00 Migration and Food 5 plain 2017-03-17T07:48:54-07:00 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.