- Author: Pamela Kan-Rice
![Michael Yang examines broccoli rabe, one of about 200 crops grown by the Hmong farmers he advises.](https://ucanr.edu/blogs/food/blogfiles/66020small.jpg)
This is the third in a series featuring a few scientists whose work exemplifies UC ANR's public value for California.
Keeping current on government regulations, agricultural marketing news and crop research advances can be challenging for California farmers, especially for those who speak English as a second language.
Hmong farmers in the San Joaquin Valley can tune in at 2 p.m. on Tuesday afternoons to listen to farm-related news delivered to their radios in their native language from Michael Yang, UC Cooperative Extension small farms and specialty crops agricultural assistant for Fresno County.
For the past 22 years, Yang has...
- Author: Brenda Dawson
![Close up on a fuzzy-skinned squash with vine in background.](https://ucanr.edu/blogs/food/blogfiles/9538small.jpg)
Walking through a field lined with row upon row of different vegetables — many ready for the picking — can be an exercise in abundance. When you're faced with the prospects of a huge, just-picked Japanese cabbage or spicy green lo bok pulled fresh from the ground, suddenly vegetables might seem like less of a chore and more of an adventure.
I had a chance recently to visit Tchieng Farms with Richard Molinar and Michael Yang, both of UC Cooperative Extension Fresno County and the Small Farm Program. This pair has been part of the Great Veggie Adventure over the last several months along with the rest of the
- Author: Brenda Dawson
![Two bunches of large, green squash on a table. You'll have to keep reading to find the names of these vegetables.](https://ucanr.edu/blogs/food/blogfiles/8010small.jpg)
Welcome to August. Are you tired of summer squash yet?
If your dinners have been overflowing with zucchini recently (like mine have), now might be a great time to try new varieties of otherwise familiar vegetables.
One of the farm advisors I work with has long touted some varieties of "Asian vegetables" as more flavorful than their traditionally "American" cousins. Here in the U.S., vegetable varieties like these are more likely to be grown by farmers — and sold to customers — who have close ties to Asian immigrant communities. Richard...