In connection with our "Celebrating Africa" opening season weekend, Chef Keisha Griggs – owner of Ate Kitchen and Bocage Catering – discusses the African heritage of Caribbean plants and food and demonstrates how to cook Trinidadian dishes utilizing produce harvested from around the African diaspora.
In connection with our "Celebrating Asia" opening season weekend, author and Dallas College history professor Roy Vũ, Ph.D., discusses how Vietnamese American home gardeners in Texas nurture and nourish a wide array of fruit trees, herbs, and vegetables in their front and backyards to remind them of who they are and where they come from. He also explains how food gardens and micro-farms cultivated in Vietnamese “village” communities do much more than just provide produce.
As part of our first opening season weekend, "Celebrating Latin America," Adán Medrano – author of the cookbook, “Don’t Count The Tortillas: The Art Of Texas Mexican Cooking” – discusses Texas and Mexican plants and foods, and their Indigenous cultural roots. He also demonstrates how to cook guisado de quelitre (braised amaranth leaves) and chipotle turkey tostadas.