SAVOR SAN DIEGO: Season Two: Archi’s Acres: Helping Veterans Grow
Airs Thursday, April 3, 2014 at 9 p.m. & 11:30 p.m. on KPBS TV
Wednesday, April 2, 2014
Food is at the heart of many of San Diego’s most fascinating stories. Our food community is vibrant, diverse and unique, full of history, passionate people and delicious treasures. Join Su-Mei Yu, noted local cook, author and restaurant owner, as she explores and cooks her way around San Diego sharing the captivating tales of our culinary bounty on SAVOR SAN DIEGO.
Get the latest recipes from chef Su-Mei Yu and make them at home!
"Archi's Acres: Helping Veterans Grow" - A working garden in Valley Center designed to teach the business of agriculture, Archi's Acres provides veterans with skills and experiences they can use to support themselves and their families.
Chef Su-Mei Yu shares the unique and inspiring story behind the creation of Archi's Acres, its positive effects on veterans, and its emphasis on hydroponic growing, a process with great potential in San Diego and beyond.
She then visits the Hillcrest Farmers Market to meet former and current students who created products after going through the program.
Episodes of SAVOR SAN DIEGO will be available for online viewing following the broadcast.
ABOUT CHEF SU-MEI YU
Su-Mei Yu is a celebrated San Diego chef, restaurateur and cookbook author. Her cookbooks include "Asian Grilling," the 2000 IACP Award-winning "Cracking the Coconut," and "The Elements of Life: A Contemporary Guide to Thai Cooking and Traditions for Healthier Living."
Su-Mei is a frequent contributor to Fine Cooking magazine, the Bangkok Post, and the U-T San Diego. She is chef-owner of the acclaimed Saffron restaurants in San Diego, California and has made numerous appearances on national television programs such as the Today Show, Good Morning America, and Martha Stewart Living. She is a regular and popular morning show guest on local news programs as well because of her outgoing and high energy personality along with her delicious and healthful cooking tips.
Born of Chinese parents in Thailand, she came to America to attend boarding school at the age of fifteen, and worked as a social worker and as an assistant professor at San Diego State University before opening Saffron, one of San Diego’s first authentic Thai restaurants in Mission Hills in 1985.
Su-Mei later expanded the Saffron brand with Saffron Noodles & Sate, a comfortable eatery with indoor and outdoor seating. Located next to each other, both restaurants have become San Diego favorites featuring traditional Thai dishes made from recipes Su-Mei learned as a child in Thailand. Saffron’s menus offer guests delicious and affordable fare prepared with Su-Mei’s philosophy of “food for the mind, body and soul.”