Newsletters

Bitter Ball Eggplant – 2 pounds
Green Beans – 1 pound
Leeks – 3 stalks
Lemon Grass – 1 bunch
Pickling Cucumbers – 2 pounds
Red Sweet Pepper – 1 pound
Slicing Tomatoes – 2 pounds
Sweet Corn – 5 ears
Thai Peppers – .25 pound
 

• 1-2 tablespoons of oil
• 1-3 Thai chilies (use more or less depending on spice level tolerance)
• 1 stalk of lemongrass, sliced very thinly at a diagonal (discard the dry outer leaves and use the paler portion near the root end)
• 1 pound of bitter ball eggplant, sliced (can be cut into wedges, cubed or sliced like tomatoes)
• salt to taste

Matius (Mat) Larson Krisetya is the Hmong American Farmers Association’s Operations Director.  Matius’ career started in agribusiness initiating a mint tea farm in Jamaica.  He has 20 years of experience in nonprofit management working with international humanitarian organizations, nonprofits, and with US Federal contractors.  He hold a Masters degree in Urban and Regional Planning school from the University of Wisconsin-Madison, and a BA in Religion/Economics from Goshen College in Indiana.  In his spare time, Mat likes to cook international foods, to having meals together with his wife and two teenagers, play classical guitar, and photography.

Carrots – 1 bunch
Italian sweet peppers – 1.5 pounds
Kohlrabi – 1 bunch
Parsley – 1 bunch
Slicing tomato – 2 pounds
Thai eggplant – 1.5 pounds
Yellow onions – 2 bulbs
Yukon potatoes – 2 pounds
 

• 1 jalepeño (seeded if less heat is desired)
• 1 small onion
• 7-10 sprigs cilantro
• 1 lime
• 1 large cucumber, cubed
• 1 sun jewel melon, cubed
• neutral oil (such as canola)
• salt

• 1 large eggplant coarsely cubed (don’t peel)
• 2 large Roma (plum) tomatoes, chopped coarsely (can subtitute with slicing tomatoes)
• 1 tbs minced garlic
• 1-2 jalapeño peppers, sliced
• 1 cup loosely packed basil, coarsely chopped
• 2 tbs coconut oil

Sauce:

• ½ cup chicken stock
   icon test
• ¼ cup low-sodium soy sauce
• 1 tbs fish sauce
• 1 tsp cornstarch

“I have this theory that bitter melon is gonna be the new trend in mainstream produce in the near future, because of all the health benefits it provides. Essentially it’s a superfood, but it just tastes [really bad],” says Kou Yang with an easy laugh.
 
Yang is the Operations Manager for HAFA’s Alternative Markets Program (AMP) and Food Hub team. Before he started working with the Hmong American Farmers Association (HAFA), Yang received his Bachelors of Art in Biology from Gustavus Adolphus College. Afterwards, he honed his knowledge on conservation and sustainability through his work with the Conservation Corps and learned about produce working at a local grocery store.
 
“Like many young Hmong folks, I farmed with my parents all throughout my childhood. That’s where the bulk of my agricultural experience is from,” says Yang. Though he was familiar with Hmong farming practices, it was during his time with the Conservation Corps that Yang’s eyes were opened to the negative effects of soy and corn production on soil health. He was drawn to HAFA’s work because of the different programs. Yang was particularly intrigued by the Research Program, which is structured around educating farmers about sustainable agriculture practices such as crop rotation and cover crops.
 
At HAFA, Yang oversees the packshed and cooler facilities, where farmers are able to wash, package and store their produce right on the HAFA Farm. He also monitors food safety practices to ensure that guidelines are followed. On bustling mornings and evenings, Yang can be found in the packshed receiving and organizing pallets of produce and CSA boxes. He also coordinates volunteers for the CSA pack day, which happens every Tuesday afternoon.
 
“There’s more of a time management skill and balancing of multiple different tasks that is necessary,” says Yang of his role in the organization. While working at HAFA has presented new challenges from previous positions he has held, Yang says that one thing is the same, “I really like the teamwork aspect of working for HAFA and that’s something I look for when I apply for a job.”
 
In his free time, Yang likes hiking, canoeing or kayaking as favorite pastimes that bring him back to his conservation days. Yang also enjoys reading mystery, historical fiction and poetry, stating that he is still “exploring” his preference for literature due to his “growing up with television.”
 
When asked for any parting words, Yang wanted readers to know that, “As a young Hmong staff member, I’m very proud to be with HAFA and helping the Hmong community in the way that I am.”
 
This interview took place in early summer. We are sad but happy to say that Kou is leaving HAFA at the end of August to pursue his love of conservation on the West Coast. Thank you, Kou. We wish you the very best!