Spring to many means it is the time to find, seek and cook up ramps, and this video by Jim Gop explains how to harvest them correctly. Sometimes found in farmers markets, ramps are a type of wild onion, ramps actually belong to the lily family. To learm more about ramps, check out The Redeemed Gardner blog.

Video by: EatTV.com

From the filmmakers:

Every Saturday morning at dawn, a parking lot in New Orleans East transforms into a farmers market bursting with the essential ingredients for the perfect Vietnamese meal: huge piles of cilantro, basil are mint are stacked alongside larger piles of gourds, daikon, bitter melons, and Malabar spinach.These traditional herbs and vegetables are grown in home-based gardens nearby, in this densely packed neighborhood that is home to around 6,000 Vietnamese people.

These immigrants—the first of whom arrived in the 1970s after the fall of Saigon—brought to New Orleans the seeds of their favorite foods and a strong home-gardening tradition. Here in the Village de l’Est neighborhood, backyards, front yards, edges of levees and vacant lots abound with produce destined for the growers’ dinner tables; anything left over is sold market.
Hurricane Katrina destroyed many of these gardens, but with the rebuilding of the area came the inspiration for the 28-acre Viet Village Urban Farm, which the Vietnamese hope will keep their farming tradition alive, while serving as a new heart for the community. The plan centralizes the garden plots and marketplace into one area, and includes room for raising livestock, acreage for growing produce for commercial use, and areas for the community to congregate. Traditional growing techniques will be enhanced with more sustainable farming practices and green infrastructure.

The Mary Queen of Vietnam Community Development Corporation, Tulane’s City Center, and landscape architects Spackman, Mossop + Michaels are among those who have lent technical assistance, while James Beard award-winning chef John Besh has promised to buy produce from the Viet Village for his six nearby restaurants.The $6 million project faces a number of hurdles, but The Mary Queen of Vietnam CDC is confident they will break ground in the next two years.

Video by: Adam Kaufman

From the filmaker:

A short documentary about a working farm on Long Island, NY for adults with autism and other developmental disabilities. This piece was produced for AOL Huffington Post Media Group in 2011.

For more info visti SutainAbility Farm website: sustainabilityservicesinc.org

If people are interested in volunteering they can contact the founder wendy kaplan at wgkaplan@aol.com and write “volunteer” in the subject line…

One does not have to travel to Vietnam to enjoy Pho (rhymes with “fuh”) the much beloved traditional beef noodle soup. Luckily, Pho can be found in many places here in the United States. The story goes that this dish migrated from Northern Viet Nam to the southern regions after the people gained independence from China in 938 AD. Vietworldkitchen is a great blog all about Pho. Lovingpho.com has blogs about Pho etiquette and also about it’s History and Evolution as well as how to make Pho.

In this lovely video by Coleen Sablan you see chicken Pho in all it’s glory with its warming steam billowing and curling to the delight of a young boy who can’t wait to dig in. Pho is the perfect dish for New Years day because it can be enjoyed for breakfast, lunch or dinner.

http://www.lovingpho.com/pho-corner-everything-pho/pho-broth-soup-stock-vietnamese-pho/ Same blog how to make

Known as “Korea’s best known food”, Kimchi is a spicy fermented cabbage mixed with spicy fermented radish and other vegetables and sometimes fruits and nuts. A friend told me there are over 100 recipes for making Kimchi and that some tend toward sour taste while others are more sweet. She confessed that whenever she prepares the “exact same” recipe for Kimchi as her Mother-in-law, it never tastes the same as hers. This video features the work of EunJae Im, a brilliant underwater photographer who turns his lens on his Grandmother while she makes Kimchi and the result is enchanting.

Video by: EunJae Im

Visit: http://ejlabs.net/ or http://underwater.kr to view more of his work

Video by: G. Kennedy Creative at steakandberries.com

To learn more visit: Farmers Ending Hunger and Willamette Week Give Guide

Video by: Dawn Productions

From the filmmakers:

Are you a violator of the onion rules? Were you aware onion rules even existed? Well they most certainly do! Learn the proper onion cutting technique in this video, then sit back and enjoy your new reign as onion king or queen.

Video by: Medill News Service

Chilton – Affordable Fruit & Veggie Bars from preventionspeaks on Vimeo.

Short video about an affordable fruit and veggie bar in Wisconsin grade school

Video by: preventionspeaks

Boston’s only organic farm produces nearly 30,000 pounds of high-quality food for more than 800 homeless people it serves each day in New England’s largest city. The 4-acre organic vegetable, flower and herb farm at Long Island Shelter also provides hands-on job training, work-readiness skills, life skills and education for homeless individuals as part of the Serving Ourselves Job Training Program.

There are several ways to support both Serving Ourselves Farm and its parent organization, Friends of Boston’s Homeless. For more information about how to
donate or volunteer, visit the fobh.org or contact Farm Manager Erica LaFountain at elafountain@bphc.org or 617-534-2526, Extension 46107.