Meet Thaint!

Hi, my name is Thaint and I am 16 years old. I’ve been in the United States for about 13 years now. Buffalo has been the first city for my family and probably the last for them, but not for me. My biggest goal is to definitely travel, whether it’s a million places or one.

I’m from Burma, well, the border between Burma and Thailand. My parents came here mostly to live a better life.

I’ve been at MAP for the last four years. To be honest, I first came for money, and I ended up staying for the staff and friends. I go to Hutch-Tech and have been there for three years. With the money I earn, I save for traveling purposes.

My favorite vegetable is spinach and kale right now. My favorite part of the food system is distribution.

When I was a kid, me and my family would sit around and make food and just chat over food. Lastly, my goal is to be happy and travel.

The most important thing in the world right now is togetherness. Working at MAP helps me get together with people from different cultures and collaborate.

Mediterranean Snow Peas


1 ½ teaspoons butter
1 clove garlic, minced
½ TSP Italian seasoning
½ lb fresh snow peas, trimmed
1 TBSP water, or more as needed
1 TBSP extra-virgin olive oil
1 TSP fresh lemon juice

Salt and ground black pepper, to taste


1. Melt butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. 

2. Stir in Italian seasoning and snow peas. Add water; cook and stir until peas are bright green and tender, about 2 minutes. 

3. Stir in olive oil and lemon juice. Season with salt and black pepper.


1. Swap snow peas for edamame in a pinch!

Recipe adapted from: 


This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

Interior Work Begins in #OurFarmhouse!

#OurFarmhouse Construction Update: 
Interior Work Begins!

This is such an exciting time at the Farmhouse with "all hands-on deck" inside now that the building is weather tight. Windows and doors were installed last week and the waterproof membrane on the roof finished just in the nick of time before we got all that snow last week. Framing is near completion on the first and second floor, with the third floor finishing up next week. 
Farmhouse Construction Update:
  • HVAC, plumbing, and electrical rough-in is near completion.
  • Stairs to the third floor have been installed and framing is nearing completion.
  • Weatherproof membrane has been secured to the roof.
  • Boarding of interior walls has begin.

Photos of the construction progress are always available HERE.

Meet Win!

My name is Win and I was born in a little village in Thailand. I came to the United States when I was about two years old and I have stayed for almost 13 years with my family. I started working with MAP in 2016 so it has been almost three years. I initially started my work with MAP because I needed money but stayed because of what I learned. My favorite thing about working with MAP is learning. I love learning about the problems in the world and the solutions to them. As much as I like working at MAP, there are few things that I dread. The thing I like least about working at MAP is farming on a summer day and sitting in a long boring meeting. High school is hard but it's even harder with a job and being only 15, the biggest challenge/issue with that is time management. I go to Buffalo Academy for Visual and Performing Arts. I am a sophomore there and I cannot wait to get out of there. The goal is to graduate as a junior and get a head start on my nursing career. That's the most important thing to me at the moment.

Meet Aye!

So, who am I? To start off, my name is Aye. I am 16 years old. I am currently a sophomore student at Hutch-Tech. I speak Karen and English and I have lived in the United States for almost 7 years. To go deeper into my background, I was born in a refugee camp on the Thai-Myanmar border. My family fled from the civil war in our home country which led us to the U.S. I’ve lived and grew up in a refugee camp for most of my life. I love this country, the United States, dearly and look forward to becoming a citizen. I’m always thankful and grateful that my parents brought us to the U.S. because the people here are caring and friendly. This country provides me the best education I could ever ask for. It is hard to get an education in refugee camp. This is a little information about my background.

I started working at MAP in October of 2017. So far, I’ve enjoyed working here. My favorite part of the job at MAP is working in the farm, especially when we planted the garlic. I also encounter challenges on the farm, such as picking weeds, but working on the farm is still my favorite part of working here. MAP is my first step that will lead to my career job. Although I may not be sure what job field I would like to be in the future, I have some interest in working as a dentist, elementary school teacher and maybe a Registered Nurse.

Working at MAP gave me the opportunity to save up my money for my trip back to my home country. I always want to visit my family back home and brag about how wonderful America is.

There are a lot of things I like to do when I’m free. I like to research things about my background such as my language, country, and people. I also like to research and get to know more about other ethnic groups and their languages. I’ve been editing at Wikipedia for maybe more than a year. I only edit the S’gaw Karen language page so don’t worry about me messing up other pages at Wikipedia. I edit the S’gaw Karen language page because there was nothing on the page when I first discovered it. I speak that language and have knowledge about that language so I started adding information to the page. I look through other pages as an example to building the S’gaw Karen language article page. I have not added a lot when comparing to other languages articles but I added probably 10 times the information that it originally had in the article. I am proud of myself for doing that.

My favorite food is ramen noodles and spicy mango salad. My favorite vegetables are kidney beans and broccoli.

My favorite part of the food system is the producer or production because without them we wouldn’t have as much food as we have today. For example the farmers work so hard to produce many kind and many varieties of vegetables and raise a lot of animals for the community to eat.

So there’s a time when me and my family had to walk through the snow and get groceries and food. At the time, we were new to the country and we were not used to the new environment but we needed to get food. Our whole family walks to the store so we could carry more food home. The weather was also bad. It was a struggle but I don’t think it is as bad as running away from the soldier and crossing dangerous rivers to safety. This is an example of when me and my family encounter challenges when it comes to getting food. There may be challenges my family may had encounter in refugee camp in order to get food and survive but I don’t remember any.

Sautéed Brussels Sprouts with Toasted Walnuts and Dried Cherries


2 ½  lb fresh Brussels sprouts,
rinsed, trimmed
3 TBSP butter

¾ TSP salt
½ TSP pepper
¾ CUP coarsely chopped
toasted walnuts
⅔ CUP coarsely chopped
dried cherries


1. Thinly cut Brussels sprouts lengthwise.
The root end will help keep the slices intact.

2. In a 12-inch skillet, heat butter over medium-high heat.
Add Brussels sprouts, salt and pepper; cook and stir 10 to 12 minutes or until sprouts are crisp-tender. Add walnuts and dried cherries; cook and stir 1 minute.


1. All the ingredients can be prepped up to 1 day before and kept covered in the refrigerator until ready to cook.

Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

Meet Adian!

Hello! My name is Adian. I am a freshman at Tapestry, and I am 15 years old. I live in Buffalo currently. I have worked at MAP for a year now.

The year I graduate I will plan out my future, starting with college. My goal in life is to be an engineer.

I have been happy to work at MAP because MAP gives teens a job that is great and we learn about food justice issues and the food system. We learned about climate change and we also went on tours to Ole’s Farm.

The goals after college are to get a steady job and help out by showing and informing people not to eat unhealthy things, but instead to eat something healthy like salad or carrots. As I said, engineering will be my goal if the steady job doesn’t go right. So in order for me to achieve my goals I will help by telling people to eat less unhealthy foods. I can also achieve my goal by finishing my education up and getting a degree in mathematical engineering.

Soliegh visits L+J Maple at the Elmwood Bidwell Market

During our visit to the [Elmwood] Bidwell Farmers Market, me and my partner interviewed the man at the stand for L & J Maple. His name was Jim and he and his wife, Linda, are the owners and workers for their maple syrup business. They own 260 acres of maple trees, each of which has about 10 trees. They collect the sap every day, and boil it down in their sugar shack. On average, it takes 40 gallons of sap to make one gallon of syrup. They sell maple syrup in many different amounts, ranging from 1 pint to 1 gallon. They also sell maple candy, which is just sugar and maple syrup, pressed into maple leaf-shaped molds. they sell them on a table and have their other products on display in different types of glass jugs. I'm not sure about the particulars of how they produce their products since maple syrup production is pretty straight forward method that you can't make a lot of changes to and decisions on.

L & J Maple Farm is located in Alleghany County at 11593 Lapp Road, Fillmore, NY 14735. Their products are available exclusively at the Bidwell Market, on a seasonal basis.

Cucumbers with a Zip


1 Cucumber
Olive Oil
Lemon Juice, freshly squeezed
Cayenne Pepper, to taste


1. Slice cucumbers and marinade in olive oil and lemon juice in a bowl, with enough marinade to cover the cucumbers entirely. Let soak for 30 minutes or marinade overnight for stronger flavors.
2. Sprinkle with cayenne pepper to taste and enjoy!


1. Cucumber’s increase your energy and boost your metabolism. The olive oil is a healthy fat and lemon juice helps detox and cleanse your blood of impurities. The cayenne pepper is also a detox agent.

Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.