Seed to table, sustainable agriculture for Vietnamese small farm


Last Sunday, Hung – the President of Hanoi Chef Community, suggested that I joining him on a meeting with Mayu from Seed to table. I am support the community and help out with marketing & English Training for Hanoi Chef.

and I am glad that I didn’t miss out the opportunity to having conversation with her about Organic food, minority culture and sustainable agriculture.

Promising exciting activities to come, co-operation is good.

About huyenchi11

Huyen Chi was born in a foodie family and trained to cook at 6 year old. At 8 year old, she started to manage her family kitchen: planning meal, purchasing ingredients and cooking. She learnt first from mum but much more from grand-dad, the head-chef of the the family, an army nurse who travelled from place to place, tasted local food and cooked it.

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