The Seeds Worth Saving

Proof

America's Test Kitchen

Society & Culture, Food, Arts

4.4 • 1.8K Ratings

🗓️ 2 June 2022

⏱️ 49 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Baskets of bok choy, galangal, collard greens, epazote. We often take these United Nations of produce for granted, but it’s the deliberate work of farmers cultivating heritage seeds that ignites the growing diversity of fruits, grains, and vegetables. In this episode, reporter Jean Trinh chronicles the lives of three farmers who have made it their mission to plant seeds that sow a sense of home, cultural preservation, and belonging. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Thanks to this season's presenting sponsor, Collar, they designed innovative sinks and faucets for people who do their best work in the kitchen.
0:18.0	I grew up eating bok choy all the time. For my parents, it was easy to find a cheap at the grocery store in Chinatown.
0:26.0	But up until maybe 15 years ago, I could have walked into my suburban safeway and I would have never found bok choy, or galangal, or color greens or episote.
0:37.0	Now, they sit alongside the lettuce, tomatoes, and asparagus.
0:42.0	The fact that these produce, so much a part of our United Nations of fruits and vegetables, actually appear in most grocery stores across America? Well, it's something of a minor miracle.
0:55.0	And it all begins with the farmer.
1:00.0	Today on Proof from America's Test Kitchen, a story about three farmers and the seeds they're desperately trying to save.
1:15.0	I'm Kevin Pang, thanks for listening and stick around.
1:25.0	Ever thought about opening your own fine dining restaurant, or maybe you've dreamed of having your own hometown bakery full of cakes and other treats?
1:34.0	As someone who's finishing a business school, I love daydreaming about these possibilities.
1:39.0	No matter where you are in your culinary career, Augusta Scaffier School of Culinary Arts wants to help turn your daydreams into realities.
1:49.0	Ascaffier helps prepare students for life-changing food careers.
1:53.0	To find out more, visit ascaffier.edu. That's e-s-c-o-f-f-i-e-r.edu.
2:09.0	Reporter Jean Trin brings us today's story.
2:13.0	The three farmers we'll be hearing from today.
2:17.0	Mai Nguyen, the child of Vietnamese refugees.
2:20.0	Rowan White, a Mohawk farmer.
2:23.0	And Kristen Leach, a Korean-American adoptee.
2:26.0	Met each other in their seed-saving communities in Northern California.
2:30.0	Even though their personal journeys, cultures, and what they grow are different from one another,
2:36.0	they're all bound to the common mission of preserving cultures and cultivating a sense of belonging in the U.S. through their seeds and crops.
2:45.0	It's something that resonates with me, as I've always been searching to understand who I am as an American-born child of Cambodian refugees.
	...

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