Green Options » Immigrant

Eat your Gai Choy: Three Ways to Savor the Harvest from Immigrant Farmers

Lisa Kivirist — Thu, 25 Sep 2008 11:20:48 +0000

Foodies love to forage for new discoveries at the farmers’ market, often finding fresh produce booty at the booth of a new immigrant farmer. From gai cho, an Asian mustard cabbage favored by the Hmong, to epazote, a pungent Mexican herb, new flavors and possibilities can increasingly be found as these immigrant farmers grow in number.

But supporting these new immigrant farmers can go beyond unique produce experimentation. We currently don’t grow nearly enough produce in the United States to meet dietary guidelines domestically. This country desperately needs more farmers to raise fruits and vegetables. With only 2 percent of Americans still farming, even the Census doesn’t count agriculture as a profession anymore. With each of us, aside from Native Americans, having immigrant roots of some sort, supporting new ethnic farmers draws on that American pioneer sprit that the land can gift you with a livelihood.

Breaking New Ground: Three Tips to Support New Immigrant Farmers

Lisa Kivirist — Thu, 25 Sep 2008 11:16:49 +0000

Got some epazote, gai choy on your farmers market list this week? As new immigrant farmers plant agriculture careers on American soil, our produce options increase with fresh flavorful options like the pungent Mexican herb, epazote, or Asian mustard cabbage, known by the Hmong as gai choy.

But these new farmers represent more than undiscovered greens. Like the American pioneers of 150 years ago, this current crop of immigrants also seeks a new and better life through working the soil. However, these new immigrants don’t need to forge along and isolated out on the prairie today. Through our food purchases we can seek out and support this new face of American agriculture.

Go Green by Doing Good

Stuart Stein — Tue, 02 Sep 2008 14:00:43 +0000

Ukrainian Immigrant Farmer Alexander Velikoretskikh - Mercy Corp NW

As I’ve commented on in the past (see What is Sustainable Cuisine? - Part Two), one tenant of sustainability and sustainable cuisine is social responsibility. The problem that many of us have is motivation and the need for good examples. I know that there is no lack of causes but how can we go green by doing good?