Tasting the Immigrant Experience at the 2017 CAAMFest 35
Sake, Donuts, Noodles and a CAAMFeast: Celebrating Asian Culture and Cuisine
CAAMFest 2015: This Year's Festival is Full of Food Films
Lunar New Year Memories with StoryCorps
Share Your Lunar New Year Story with StoryCorps and CAAM (Center for Asian American Media)
CAAMFest Food Film Screenings: "East Side Sushi" and "Zone Pro Site: The Moveable Feast"
Socola Chocolatier Dreams Big with Brick and Mortar Shop
PBS Wants YOUR Stories for New Film “Asian Chops”
Sponsored
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I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"caamedia":{"type":"authors","id":"5542","meta":{"index":"authors_1591205172","id":"5542","found":true},"name":"CAAM","firstName":"CAAM","lastName":null,"slug":"caamedia","email":"momo@caamedia.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CAAM (Center for Asian American Media) is a non-profit organization dedicated to presenting stories that convey the richness and diversity of Asian American experiences to the broadest audience possible. CAAM does this by funding, producing, distributing and exhibiting works in film, television and digital media. For more information on CAAM, please visit \u003ca href=\"http://www.caamedia.org\">caamedia.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/5fa2d7e1a4e3d202f181ace414b816c2?s=600&d=blank&r=g","twitter":"caam","facebook":"CAAMedia","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CAAM | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5fa2d7e1a4e3d202f181ace414b816c2?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5fa2d7e1a4e3d202f181ace414b816c2?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/caamedia"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_115571":{"type":"posts","id":"bayareabites_115571","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115571","score":null,"sort":[1488251782000]},"guestAuthors":[],"slug":"tasting-the-immigrant-experience-at-the-2017-caamfest","title":"Tasting the Immigrant Experience at the 2017 CAAMFest 35","publishDate":1488251782,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My earliest memory of my maternal grandmother is in a kitchen that I can just barely picture. It's far too large and blurry at the walls, which are dim and milky white. The table in front of me comes into focus, along with my grandmother's hands. She is making tortillas, flattening balls of dough with a rolling pin and then quickly transferring a disc of flour and lard from hand to hand before depositing it on a hot plancha. The finished tortilla lands in front of me. My little hands bring it to my mouth as the memory fades. Before disappearing, this brief image has communicated volumes about who I am and where I come from. It is my family's immigrant experience encapsulated in a single tortilla, passed from my grandmother's hands, which repeated these gestures countless times over the decades, preparing the staple that nourished her ten children and, when we were lucky, their children as well. \u003c/p>\n\u003cp>As 88-year-old Eva Hashiguchi prepares the many dishes that populate her annual Japanese New Year party, I couldn't help but flash on the above image of my own grandmother. These rituals are about more than just the acquisition and combination of ingredients, they are a complicated dance that involves the whole body in the offering. In Matthew Hashiguchi's film, \u003cem>Good Luck Soup\u003c/em>, which takes its name from the centerpiece dish of Eva's annual family celebration, this meal is the site of more than just cooking and eating. Matthew and his extended family have been sustained by their matriarch's relentless positivity, but also shaped by a defining trauma without which their family may never have come into existence.\u003c/p>\n\u003cfigure id=\"attachment_115583\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg\" alt=\"Chef Roy Choi\" width=\"800\" height=\"533\" class=\"size-medium wp-image-115583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Roy Choi \u003ccite>(Travis Jensen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goodlucksoupfilm.com/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> is one of just a few food-related films screening at this year's 35th annual \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">CAAMFest\u003c/a>, put on by the Center for Asian American Media, which runs March 9-19, 2017 and features 113 films from around the globe at various Bay Area locations. As usual, the festival is kicked off by the \u003ca href=\"http://caamfest.com/2017/section/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a>, a celebration of Asian American culinary achievement on March 4, 2017. Each year, the Feast acknowledges the contributions of a trio of chefs and food organizations. This year, alongside the Asian Chefs Association and People's Kitchen Collective, the feast honors chef Roy Choi, whose Kogi fleet of L.A.-based Korean taco trucks is credited with kicking off the current food truck phenomenon. Choi's signature Korean BBQ taco is a quintessentially Los Angeles invention, famously representing the city's diversity through taste and giving voice to a certain part of the immigration experience. \u003c/p>\n\u003cp>The CAAMFeast annually celebrates the centrality of cuisine to culture and identity. This year's food-related selections elaborate the complicated issues surrounding the immigrant experience, taking on added relevance in the current political climate. The kitchen is so often the site where individual flair meets family tradition. Flavors melt but remain distinct. Immigrants may arrive and assimilate other aspects of their original cultures, but taste persists. Food defines.\u003c/p>\n\u003cp>https://youtu.be/azE0SSHFcmI\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/good-luck-soup/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> (March 18) begins with a startling admission; the filmmaker remembers yelling \"I don't want to be Japanese\" at his Japanese-American father. As a mixed-race kid growing up in an Irish Catholic neighborhood in Cleveland, Ohio, Hashiguchi felt intense pressure to assimilate. He and his siblings recount the constant requests for definition their looks, their culture and their name inspired. His family belonged to a tight-knit enclave of American citizens of Japanese descent that formed shortly after World War II, when they were released from the infamous internment camps. It is this trauma that worries Eva's progeny. \u003c/p>\n\u003cfigure id=\"attachment_115581\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg\" alt=\"Still from Good Luck Soup\" width=\"640\" height=\"953\" class=\"size-large wp-image-115581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-160x238.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-800x1191.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-768x1143.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-960x1429.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-240x357.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-375x558.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-520x774.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2.jpg 1162w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Good Luck Soup\u003c/figcaption>\u003c/figure>\n\u003cp>Eva is an American citizen, born in Florin, CA to Japanese immigrants. She and her family lost their fruit farm and were interned by the United States government shortly after the bombing of Pearl Harbor. She spent her teenage years in the camps, where she also met her future husband. While Eva freely shares her experiences from that period, she lived her life determined not to let this deep betrayal limit or define her. If anything, the internment clarified many aspects of the American experience for Eva and redoubled her commitment to celebrate her Japanese heritage. \u003c/p>\n\u003cp>Eva's three children married non-Japanese men and women. Today, her grandchildren struggle with their heritage and wonder what will happen when 88-year-old Eva no longer prepares that annual bowl of good luck soup. The film is a heartfelt and personal exploration of what it means to be American, using the preparation of an annual meal to reveal the complicated issues of immigration, race, heritage and assimilation, while exploring the lasting impact of a great injustice the U.S. government committed against a group of its own citizens. \u003c/p>\n\u003cfigure id=\"attachment_115582\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg\" alt=\"Still from Sunday Dinner\" width=\"640\" height=\"360\" class=\"size-large wp-image-115582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-520x292.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Sunday Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/sunday-dinner/\" target=\"_blank\">\u003cem>Sunday Dinner\u003c/em>\u003c/a>, a short included in the program \u003ca href=\"http://caamfest.com/2017/events/eat-chinatown/\" target=\"_blank\">\u003cem>Eat Chinatown\u003c/em>\u003c/a> (March 11) provides an interesting contrast. The film is a loving portrait of a patriarch's prep for his weekly family sit-down. While he cooks Sunday dinner, Kwok Wai Chan briefly describes his escape from Mao's China and professes his admiration for the United States, a land where his hard work has been rewarded -- a place where he has felt free. The film calls into question much of the current rhetoric about immigration in the U.S.\u003c/p>\n\u003cp>CAAMFeast honoree, \u003ca href=\"https://twitter.com/RidingShotgunLA\" target=\"_blank\">Roy Choi's\u003c/a> immigrant experience is best expressed in the flavor of his food. Both Choi's parents are from Korea, his mother from the north, his father from the south. His family arrived in California when Choi was two years old. Their entrepreneurial adventure included selling jars of his mother's homemade kimchee out of the trunk of the family car. Choi describes her as having \"flavor in her fingertips,\" a quality he obviously inherited. The family ran several businesses, including a Korean restaurant in Anaheim, CA, which launched and failed during a formative period for Choi. Later, his parents would make their fortune in the jewelry business and move into an upscale suburb in Orange County. Choi's misspent youth, which included some famous addictions -- to drugs, milkshakes, and gambling -- and time spent as a low-rider in Norwalk, is well documented in his memoir/cookbook \u003ca href=\"https://www.amazon.com/L-Son-Life-City/dp/0062202634\" target=\"_blank\">\u003cem>L.A. Son: My Life, My City, My Food\u003c/em>\u003c/a>. He runs a fleet of food trucks and has opened several restaurants across Los Angeles, but his main accomplishment seems to be synthesizing the flavors of his Korean roots with the Mexican street foods of his youth.\u003c/p>\n\u003cp>Innovation is powerfully connected to diversity, which cannot be separated from the global circulation of influences and populations. The CAAMFeast is an annual reminder of how the food we eat expresses where we come from while providing fuel for the way forward.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. For \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">tickets and information\u003c/a> visit caamfest.com. \u003c/p>\n\n","blocks":[],"excerpt":"The annual celebration of food and film reveals the centrality of food to culture. The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. ","status":"publish","parent":0,"modified":1493085727,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1186},"headData":{"title":"Tasting the Immigrant Experience at the 2017 CAAMFest 35 | KQED","description":"The annual celebration of food and film reveals the centrality of food to culture. The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tasting the Immigrant Experience at the 2017 CAAMFest 35","datePublished":"2017-02-28T03:16:22.000Z","dateModified":"2017-04-25T02:02:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115571 https://ww2.kqed.org/bayareabites/?p=115571","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/27/tasting-the-immigrant-experience-at-the-2017-caamfest/","disqusTitle":"Tasting the Immigrant Experience at the 2017 CAAMFest 35","path":"/bayareabites/115571/tasting-the-immigrant-experience-at-the-2017-caamfest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My earliest memory of my maternal grandmother is in a kitchen that I can just barely picture. It's far too large and blurry at the walls, which are dim and milky white. The table in front of me comes into focus, along with my grandmother's hands. She is making tortillas, flattening balls of dough with a rolling pin and then quickly transferring a disc of flour and lard from hand to hand before depositing it on a hot plancha. The finished tortilla lands in front of me. My little hands bring it to my mouth as the memory fades. Before disappearing, this brief image has communicated volumes about who I am and where I come from. It is my family's immigrant experience encapsulated in a single tortilla, passed from my grandmother's hands, which repeated these gestures countless times over the decades, preparing the staple that nourished her ten children and, when we were lucky, their children as well. \u003c/p>\n\u003cp>As 88-year-old Eva Hashiguchi prepares the many dishes that populate her annual Japanese New Year party, I couldn't help but flash on the above image of my own grandmother. These rituals are about more than just the acquisition and combination of ingredients, they are a complicated dance that involves the whole body in the offering. In Matthew Hashiguchi's film, \u003cem>Good Luck Soup\u003c/em>, which takes its name from the centerpiece dish of Eva's annual family celebration, this meal is the site of more than just cooking and eating. Matthew and his extended family have been sustained by their matriarch's relentless positivity, but also shaped by a defining trauma without which their family may never have come into existence.\u003c/p>\n\u003cfigure id=\"attachment_115583\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg\" alt=\"Chef Roy Choi\" width=\"800\" height=\"533\" class=\"size-medium wp-image-115583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Roy-Choi-3-Photo-Credit-Travis-Jensen-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Roy Choi \u003ccite>(Travis Jensen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goodlucksoupfilm.com/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> is one of just a few food-related films screening at this year's 35th annual \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">CAAMFest\u003c/a>, put on by the Center for Asian American Media, which runs March 9-19, 2017 and features 113 films from around the globe at various Bay Area locations. As usual, the festival is kicked off by the \u003ca href=\"http://caamfest.com/2017/section/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a>, a celebration of Asian American culinary achievement on March 4, 2017. Each year, the Feast acknowledges the contributions of a trio of chefs and food organizations. This year, alongside the Asian Chefs Association and People's Kitchen Collective, the feast honors chef Roy Choi, whose Kogi fleet of L.A.-based Korean taco trucks is credited with kicking off the current food truck phenomenon. Choi's signature Korean BBQ taco is a quintessentially Los Angeles invention, famously representing the city's diversity through taste and giving voice to a certain part of the immigration experience. \u003c/p>\n\u003cp>The CAAMFeast annually celebrates the centrality of cuisine to culture and identity. This year's food-related selections elaborate the complicated issues surrounding the immigrant experience, taking on added relevance in the current political climate. The kitchen is so often the site where individual flair meets family tradition. Flavors melt but remain distinct. Immigrants may arrive and assimilate other aspects of their original cultures, but taste persists. Food defines.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/azE0SSHFcmI'\n title='//www.youtube.com/embed/azE0SSHFcmI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/good-luck-soup/\" target=\"_blank\">\u003cem>Good Luck Soup\u003c/em>\u003c/a> (March 18) begins with a startling admission; the filmmaker remembers yelling \"I don't want to be Japanese\" at his Japanese-American father. As a mixed-race kid growing up in an Irish Catholic neighborhood in Cleveland, Ohio, Hashiguchi felt intense pressure to assimilate. He and his siblings recount the constant requests for definition their looks, their culture and their name inspired. His family belonged to a tight-knit enclave of American citizens of Japanese descent that formed shortly after World War II, when they were released from the infamous internment camps. It is this trauma that worries Eva's progeny. \u003c/p>\n\u003cfigure id=\"attachment_115581\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg\" alt=\"Still from Good Luck Soup\" width=\"640\" height=\"953\" class=\"size-large wp-image-115581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-1020x1519.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-160x238.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-800x1191.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-768x1143.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-960x1429.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-240x357.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-375x558.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2-520x774.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Good_Luck_Soup_2.jpg 1162w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Good Luck Soup\u003c/figcaption>\u003c/figure>\n\u003cp>Eva is an American citizen, born in Florin, CA to Japanese immigrants. She and her family lost their fruit farm and were interned by the United States government shortly after the bombing of Pearl Harbor. She spent her teenage years in the camps, where she also met her future husband. While Eva freely shares her experiences from that period, she lived her life determined not to let this deep betrayal limit or define her. If anything, the internment clarified many aspects of the American experience for Eva and redoubled her commitment to celebrate her Japanese heritage. \u003c/p>\n\u003cp>Eva's three children married non-Japanese men and women. Today, her grandchildren struggle with their heritage and wonder what will happen when 88-year-old Eva no longer prepares that annual bowl of good luck soup. The film is a heartfelt and personal exploration of what it means to be American, using the preparation of an annual meal to reveal the complicated issues of immigration, race, heritage and assimilation, while exploring the lasting impact of a great injustice the U.S. government committed against a group of its own citizens. \u003c/p>\n\u003cfigure id=\"attachment_115582\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg\" alt=\"Still from Sunday Dinner\" width=\"640\" height=\"360\" class=\"size-large wp-image-115582\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/Eat_Chinatown_1-520x292.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Sunday Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamfest.com/2017/films/sunday-dinner/\" target=\"_blank\">\u003cem>Sunday Dinner\u003c/em>\u003c/a>, a short included in the program \u003ca href=\"http://caamfest.com/2017/events/eat-chinatown/\" target=\"_blank\">\u003cem>Eat Chinatown\u003c/em>\u003c/a> (March 11) provides an interesting contrast. The film is a loving portrait of a patriarch's prep for his weekly family sit-down. While he cooks Sunday dinner, Kwok Wai Chan briefly describes his escape from Mao's China and professes his admiration for the United States, a land where his hard work has been rewarded -- a place where he has felt free. The film calls into question much of the current rhetoric about immigration in the U.S.\u003c/p>\n\u003cp>CAAMFeast honoree, \u003ca href=\"https://twitter.com/RidingShotgunLA\" target=\"_blank\">Roy Choi's\u003c/a> immigrant experience is best expressed in the flavor of his food. Both Choi's parents are from Korea, his mother from the north, his father from the south. His family arrived in California when Choi was two years old. Their entrepreneurial adventure included selling jars of his mother's homemade kimchee out of the trunk of the family car. Choi describes her as having \"flavor in her fingertips,\" a quality he obviously inherited. The family ran several businesses, including a Korean restaurant in Anaheim, CA, which launched and failed during a formative period for Choi. Later, his parents would make their fortune in the jewelry business and move into an upscale suburb in Orange County. Choi's misspent youth, which included some famous addictions -- to drugs, milkshakes, and gambling -- and time spent as a low-rider in Norwalk, is well documented in his memoir/cookbook \u003ca href=\"https://www.amazon.com/L-Son-Life-City/dp/0062202634\" target=\"_blank\">\u003cem>L.A. Son: My Life, My City, My Food\u003c/em>\u003c/a>. He runs a fleet of food trucks and has opened several restaurants across Los Angeles, but his main accomplishment seems to be synthesizing the flavors of his Korean roots with the Mexican street foods of his youth.\u003c/p>\n\u003cp>Innovation is powerfully connected to diversity, which cannot be separated from the global circulation of influences and populations. The CAAMFeast is an annual reminder of how the food we eat expresses where we come from while providing fuel for the way forward.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The CAAMFeast is Saturday, March 4, 2017 at the San Francisco War Memorial Green Room in San Francisco. The 35th annual CAAMFest is March 9-19, 2017 at various Bay Area locations. For \u003ca href=\"http://caamfest.com/2017/\" target=\"_blank\">tickets and information\u003c/a> visit caamfest.com. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115571/tasting-the-immigrant-experience-at-the-2017-caamfest","authors":["8"],"categories":["bayareabites_2998","bayareabites_50","bayareabites_11028","bayareabites_1593"],"tags":["bayareabites_11455","bayareabites_13014","bayareabites_475","bayareabites_452","bayareabites_335","bayareabites_494","bayareabites_15480"],"featImg":"bayareabites_115580","label":"bayareabites"},"bayareabites_107168":{"type":"posts","id":"bayareabites_107168","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107168","score":null,"sort":[1456424028000]},"guestAuthors":[],"slug":"sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine","title":"Sake, Donuts, Noodles and a CAAMFeast: Celebrating Asian Culture and Cuisine","publishDate":1456424028,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Cecilia Sun Yun Chiang arrived in San Francisco in 1959 to spend time with her sister, who had just lost her husband to cancer. During her first visit to the city, Chiang secured a lease (impulsively? fatefully?) for some friends who wanted to open a restaurant. When that partnership fell apart, Chiang, with little previous business experience, became an accidental restaurateur. Unable to break her lease and unwilling to lose the $10,000 she had put toward the deposit, she decided to go ahead and open the restaurant in a small location on the north end of Polk Street. After sampling what then passed for Chinese food in the U.S. (chop suey, egg foo young, dishes she had never tasted before in China), Chiang opened The Mandarin to little fanfare in 1961, determined to introduce real Chinese food to the American palate.\u003c/p>\n\u003cfigure id=\"attachment_107169\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg\" alt=\"Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\" width=\"640\" height=\"798\" class=\"size-large wp-image-107169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-400x499.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-800x997.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-768x957.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1180x1471.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-960x1197.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\u003c/figcaption>\u003c/figure>\n\u003cp>After gaining (apparently) well-deserved and hard-earned notoriety, The Mandarin moved to a larger location on Ghirardelli Square, and Chiang began her mission in earnest, adding classes in traditional Chinese cooking to the restaurant’s menu. Alice Waters attended a handful of these lessons and became a lifelong friend, eventually comparing Chiang’s influence to Julia Child’s, who Chiang also schooled in the art of Chinese cuisine. When Waters’ famous Berkeley restaurant Chez Panisse celebrated its 40th anniversary a few years back, Chiang paid tribute to their decades-long friendship by preparing a traditional Chinese banquet, which was captured on film by Wayne Wang (\u003cem>The Joy Luck Club\u003c/em>, \u003cem>Chan Is Missing\u003c/em>). That project blossomed into Wang’s \u003cem>Soul of a Banquet\u003c/em> documentary celebrating the restaurateur’s life and influence. \u003c/p>\n\u003cp>https://youtu.be/f3fY6sCQQvc\u003c/p>\n\u003cp>Now, with San Francisco so famous for its cuisine, it is almost impossible to imagine what food in the city must have been like back in the day. We will never understand the influence of pioneers like Chiang. We cannot know the world as it was before them, but must be careful to remember their efforts as we enjoy the fruits of their labor.\u003c/p>\n\u003cp>It is interesting to consider how changes in thinking about food magnify, ripple and ultimately modify the culture. Food is so basic to identity, which is why the Center for Asian American Media (\u003ca href=\"http://caamedia.org/\" target=\"_blank\">CAAM\u003c/a>) began its CAAMFeast a couple years back. \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">CAAMFeast\u003c/a> celebrates “the ways cultural memory and storytelling are passed down through food.” I thought it intriguing that the Center for Asian American \u003cem>Media\u003c/em> was spotlighting chefs instead of filmmakers and asked Debbie Ng, CAAM’s Development and Communications Director about the connection between food and media. Ng replied, “As a cultural institution, we have always told stories about bridging and bonding — and food is a primary vehicle for that.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indeed, the CAAMFeast, a multimedia event honoring 96-year-old Cecilia Sun Yun Chiang, along with internationally renowned chef and entrepreneur George Chen (Betelnut, LongLife Noodle Company) — who started out as a waiter at The Mandarin, by the way — and chef Brandon Jew (Bar Agricole, Mister Jiu’s) for their contributions to Asian American culinary achievement, is a huge celebration that leads directly into CAAMFest, the 34th annual celebration of Asian American film, music and food. The festival is truly a BEAST, with 11 days of film screenings, music events, panel discussions and social gatherings in multiple venues all around the Bay. This post would quickly become unwieldy should I attempt to cover the breadth of CAAMFest’s ambitions (the festival screens 123 films from around 20 countries).\u003c/p>\n\u003cp>https://youtu.be/WX4C6jr_mmA\u003c/p>\n\u003cp>The theme connecting culture and cuisine is on vivid display in the film festival’s presentation of \u003cem>Family Ingredients\u003c/em>, an engaging cooking-travelogue-history show exploring the traditions behind popular Hawaiian dishes with celebrity chef Ed Kenney. The two episodes featured in the festival are a sneak peek at a series that has already won an Emmy for its pilot episode and will begin airing in earnest on PBS this July. The first episode begins with Kenney's personal relationship to poi, a staple made from taro root that is often the first solid food Hawaiian children are fed. Kenney reveals the many permutations of poi, visiting a farm that raises heirloom varieties, a community center that celebrates the making of poi as a communal practice, and profiling a couple of chefs engaged in expanding the vocabulary of the dish (poi pie, poi hummus, poi cheese). The second episode begins with \u003cem>pipikaula\u003c/em> (salted dried beef) and ends up tracing the history of the \u003cem>paniolo\u003c/em> (Hawaiian cowboys) back in time to the Bay Area. \u003c/p>\n\u003cp>https://youtu.be/Q4MIdOj98EA\u003c/p>\n\u003cp>A featured documentary, \u003cem>Kampai: For the Love of Sake\u003c/em>, follows three sake connoisseurs on a trip through Japanese culture toward a better understanding of the present-day sake industry. \u003cem>Kampai\u003c/em> (Japanese of ‘cheers’) is one of those lush, multi-layered journey films — a gorgeously photographed and lovingly constructed portrait of three men and the passion for sake that almost fatefully unites them. How did a young, seemingly aimless engineering student from Cleveland, OH become an international sake evangelist? How did the scion of a sake company go from avoiding the family business to revolutionizing it? How did a rural Brit become one of Japan’s most respected sake makers? These questions get answered over the course of the documentary, but as they do another arises: Do you choose your path or does your path choose you? Meanwhile, how is sake made? We get to see the process in glorious detail. Make a reservation at a local sake spot; you will want to experience the drink's many complexities when this film comes to an end. \u003c/p>\n\u003cfigure id=\"attachment_107173\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png\" alt=\"Still from Noodle Deli\" width=\"640\" height=\"324\" class=\"size-large wp-image-107173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-400x202.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-960x485.png 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Noodle Deli\u003c/figcaption>\u003c/figure>\n\u003cp>Two shorts, \u003cem>Noodle Deli\u003c/em> and \u003cem>Donut Shop\u003c/em> offer loving profiles of immigrant entrepreneurs. David Liu’s \u003cem>Noodle Deli\u003c/em> documents the process of making Shanxi knife-cut noodles while Temple City, CA noodle shop-owner Jeffrey Zhifeng Yang tells the origin story of one of the world’s oldest noodle-making traditions. In Robert Riutta’s \u003cem>Donut Shop\u003c/em>, Sam Ath Eath recounts his youth on a poor Cambodian farm, his struggle to get educated, how he became a doctor and then, after the rise of the Khmer Rouge, how he ended up the owner of a donut shop in the Bay Area. Against the current immigration debates, it is an important reminder that we may never truly understand the struggles that lead people out of their homes and into foreign lands. \u003c/p>\n\u003cp>The Center for Asian America’s Feast and Fest both celebrate this continuing journey. It is hard to imagine Chinese food today without Cecilia Sun Yun Chiang’s pioneering contributions. In \u003cem>Family Ingredients\u003c/em>, chef Ed Kenney says, “The person that prepares the food gives a little of themselves.” CAAM celebrates those contributions in their many forms. Get out and celebrate those who blazed the trails that lead to where we are now and those clearing the way for where we are headed. Kampai!\u003c/p>\n\u003cp>The 3rd Annual CAAMFeast is presented by One Kearny Club, Saturday, March 5, 2016, 6pm-9pm. For more information visit \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The 34th Annual CAAMFest runs March 10-20, 2016 at venues across the San Francisco Bay Area. Get your tickets now at \u003ca href=\"https://caamedia.org/blog/category/caamfest-2016/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"It's coming! The Center for Asian American Media is about to unleash a huge celebration of Asian film, music and food across the Bay Area. ","status":"publish","parent":0,"modified":1456673715,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1245},"headData":{"title":"Sake, Donuts, Noodles and a CAAMFeast: Celebrating Asian Culture and Cuisine | KQED","description":"It's coming! The Center for Asian American Media is about to unleash a huge celebration of Asian film, music and food across the Bay Area. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sake, Donuts, Noodles and a CAAMFeast: Celebrating Asian Culture and Cuisine","datePublished":"2016-02-25T18:13:48.000Z","dateModified":"2016-02-28T15:35:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107168 http://ww2.kqed.org/bayareabites/?p=107168","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/25/sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine/","disqusTitle":"Sake, Donuts, Noodles and a CAAMFeast: Celebrating Asian Culture and Cuisine","path":"/bayareabites/107168/sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cecilia Sun Yun Chiang arrived in San Francisco in 1959 to spend time with her sister, who had just lost her husband to cancer. During her first visit to the city, Chiang secured a lease (impulsively? fatefully?) for some friends who wanted to open a restaurant. When that partnership fell apart, Chiang, with little previous business experience, became an accidental restaurateur. Unable to break her lease and unwilling to lose the $10,000 she had put toward the deposit, she decided to go ahead and open the restaurant in a small location on the north end of Polk Street. After sampling what then passed for Chinese food in the U.S. (chop suey, egg foo young, dishes she had never tasted before in China), Chiang opened The Mandarin to little fanfare in 1961, determined to introduce real Chinese food to the American palate.\u003c/p>\n\u003cfigure id=\"attachment_107169\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg\" alt=\"Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\" width=\"640\" height=\"798\" class=\"size-large wp-image-107169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1440x1795.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-400x499.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-800x997.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-768x957.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-1180x1471.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ceciilia1961-960x1197.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Sun Yun Chiang, still from Wayne Wang's Soul of a Banquet\u003c/figcaption>\u003c/figure>\n\u003cp>After gaining (apparently) well-deserved and hard-earned notoriety, The Mandarin moved to a larger location on Ghirardelli Square, and Chiang began her mission in earnest, adding classes in traditional Chinese cooking to the restaurant’s menu. Alice Waters attended a handful of these lessons and became a lifelong friend, eventually comparing Chiang’s influence to Julia Child’s, who Chiang also schooled in the art of Chinese cuisine. When Waters’ famous Berkeley restaurant Chez Panisse celebrated its 40th anniversary a few years back, Chiang paid tribute to their decades-long friendship by preparing a traditional Chinese banquet, which was captured on film by Wayne Wang (\u003cem>The Joy Luck Club\u003c/em>, \u003cem>Chan Is Missing\u003c/em>). That project blossomed into Wang’s \u003cem>Soul of a Banquet\u003c/em> documentary celebrating the restaurateur’s life and influence. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/f3fY6sCQQvc'\n title='//www.youtube.com/embed/f3fY6sCQQvc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Now, with San Francisco so famous for its cuisine, it is almost impossible to imagine what food in the city must have been like back in the day. We will never understand the influence of pioneers like Chiang. We cannot know the world as it was before them, but must be careful to remember their efforts as we enjoy the fruits of their labor.\u003c/p>\n\u003cp>It is interesting to consider how changes in thinking about food magnify, ripple and ultimately modify the culture. Food is so basic to identity, which is why the Center for Asian American Media (\u003ca href=\"http://caamedia.org/\" target=\"_blank\">CAAM\u003c/a>) began its CAAMFeast a couple years back. \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">CAAMFeast\u003c/a> celebrates “the ways cultural memory and storytelling are passed down through food.” I thought it intriguing that the Center for Asian American \u003cem>Media\u003c/em> was spotlighting chefs instead of filmmakers and asked Debbie Ng, CAAM’s Development and Communications Director about the connection between food and media. Ng replied, “As a cultural institution, we have always told stories about bridging and bonding — and food is a primary vehicle for that.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indeed, the CAAMFeast, a multimedia event honoring 96-year-old Cecilia Sun Yun Chiang, along with internationally renowned chef and entrepreneur George Chen (Betelnut, LongLife Noodle Company) — who started out as a waiter at The Mandarin, by the way — and chef Brandon Jew (Bar Agricole, Mister Jiu’s) for their contributions to Asian American culinary achievement, is a huge celebration that leads directly into CAAMFest, the 34th annual celebration of Asian American film, music and food. The festival is truly a BEAST, with 11 days of film screenings, music events, panel discussions and social gatherings in multiple venues all around the Bay. This post would quickly become unwieldy should I attempt to cover the breadth of CAAMFest’s ambitions (the festival screens 123 films from around 20 countries).\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WX4C6jr_mmA'\n title='//www.youtube.com/embed/WX4C6jr_mmA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The theme connecting culture and cuisine is on vivid display in the film festival’s presentation of \u003cem>Family Ingredients\u003c/em>, an engaging cooking-travelogue-history show exploring the traditions behind popular Hawaiian dishes with celebrity chef Ed Kenney. The two episodes featured in the festival are a sneak peek at a series that has already won an Emmy for its pilot episode and will begin airing in earnest on PBS this July. The first episode begins with Kenney's personal relationship to poi, a staple made from taro root that is often the first solid food Hawaiian children are fed. Kenney reveals the many permutations of poi, visiting a farm that raises heirloom varieties, a community center that celebrates the making of poi as a communal practice, and profiling a couple of chefs engaged in expanding the vocabulary of the dish (poi pie, poi hummus, poi cheese). The second episode begins with \u003cem>pipikaula\u003c/em> (salted dried beef) and ends up tracing the history of the \u003cem>paniolo\u003c/em> (Hawaiian cowboys) back in time to the Bay Area. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Q4MIdOj98EA'\n title='//www.youtube.com/embed/Q4MIdOj98EA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>A featured documentary, \u003cem>Kampai: For the Love of Sake\u003c/em>, follows three sake connoisseurs on a trip through Japanese culture toward a better understanding of the present-day sake industry. \u003cem>Kampai\u003c/em> (Japanese of ‘cheers’) is one of those lush, multi-layered journey films — a gorgeously photographed and lovingly constructed portrait of three men and the passion for sake that almost fatefully unites them. How did a young, seemingly aimless engineering student from Cleveland, OH become an international sake evangelist? How did the scion of a sake company go from avoiding the family business to revolutionizing it? How did a rural Brit become one of Japan’s most respected sake makers? These questions get answered over the course of the documentary, but as they do another arises: Do you choose your path or does your path choose you? Meanwhile, how is sake made? We get to see the process in glorious detail. Make a reservation at a local sake spot; you will want to experience the drink's many complexities when this film comes to an end. \u003c/p>\n\u003cfigure id=\"attachment_107173\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png\" alt=\"Still from Noodle Deli\" width=\"640\" height=\"324\" class=\"size-large wp-image-107173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1440x728.png 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-400x202.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/Noodle-Deli-Photo-1-960x485.png 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Still from Noodle Deli\u003c/figcaption>\u003c/figure>\n\u003cp>Two shorts, \u003cem>Noodle Deli\u003c/em> and \u003cem>Donut Shop\u003c/em> offer loving profiles of immigrant entrepreneurs. David Liu’s \u003cem>Noodle Deli\u003c/em> documents the process of making Shanxi knife-cut noodles while Temple City, CA noodle shop-owner Jeffrey Zhifeng Yang tells the origin story of one of the world’s oldest noodle-making traditions. In Robert Riutta’s \u003cem>Donut Shop\u003c/em>, Sam Ath Eath recounts his youth on a poor Cambodian farm, his struggle to get educated, how he became a doctor and then, after the rise of the Khmer Rouge, how he ended up the owner of a donut shop in the Bay Area. Against the current immigration debates, it is an important reminder that we may never truly understand the struggles that lead people out of their homes and into foreign lands. \u003c/p>\n\u003cp>The Center for Asian America’s Feast and Fest both celebrate this continuing journey. It is hard to imagine Chinese food today without Cecilia Sun Yun Chiang’s pioneering contributions. In \u003cem>Family Ingredients\u003c/em>, chef Ed Kenney says, “The person that prepares the food gives a little of themselves.” CAAM celebrates those contributions in their many forms. Get out and celebrate those who blazed the trails that lead to where we are now and those clearing the way for where we are headed. Kampai!\u003c/p>\n\u003cp>The 3rd Annual CAAMFeast is presented by One Kearny Club, Saturday, March 5, 2016, 6pm-9pm. For more information visit \u003ca href=\"http://caamedia.org/caamfeast-awards-stories-food-you/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 34th Annual CAAMFest runs March 10-20, 2016 at venues across the San Francisco Bay Area. Get your tickets now at \u003ca href=\"https://caamedia.org/blog/category/caamfest-2016/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107168/sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine","authors":["8"],"categories":["bayareabites_2998","bayareabites_63","bayareabites_50","bayareabites_11028","bayareabites_2090","bayareabites_1593"],"tags":["bayareabites_11455","bayareabites_13014","bayareabites_13181","bayareabites_9580","bayareabites_143","bayareabites_1223"],"featImg":"bayareabites_107170","label":"bayareabites"},"bayareabites_93853":{"type":"posts","id":"bayareabites_93853","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93853","score":null,"sort":[1426264520000]},"guestAuthors":[],"slug":"caamfest-2015-this-years-festival-is-full-of-food-films","title":"CAAMFest 2015: This Year's Festival is Full of Food Films","publishDate":1426264520,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://caamfest.com/2015/\" target=\"_blank\">CAAMFest\u003c/a>, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22.\u003c/p>\n\u003cfigure id=\"attachment_93865\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\" alt=\"Off the Menu: Asian America\" width=\"770\" height=\"433\" class=\"size-full wp-image-93865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Menu: Asian America\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area. From award-winning director Grace Lee’s latest documentary \u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">\u003cem>Off the Menu: Asian America\u003c/em>\u003c/a>, a Center for Asian American Media and KQED co-production, to our closing night 6-part series \u003cem>Lucky Chow\u003c/em>, there’s enough for your eyes and bellies to feast on. \u003c/p>\n\u003cp>Here’s a taste of what \u003ca href=\"http://caamfest.com/2015/section/caamfeast/\" target=\"_blank\">food and film\u003c/a> adventures you can look forward to at CAAMFeast 2015:\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">Off the Menu: Asian America\u003c/a>\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=3hopCbfaAi0]\u003c/p>\n\u003cp>CAAM is excited to welcome back CAAMFest favorite Grace Lee with \u003cem>Off the Menu: Asian America\u003c/em>, a CAAM and KQED co-production. From the Gulf Coast of Texas to the heartland of Wisconsin to New York’s Lower East Side and beyond, \u003cem>Off the Menu: Asian America\u003c/em> delves into a wealth of stories, traditions, and unexpected characters that explore what it means to be Asian American today. A robust \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\">complimentary food site launched this week\u003c/a>, with stories from the film and beyond, including essays, recipes, videos and more. —\u003cem>CAAMFest\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Off the Menu: Asian America\u003c/em> world premieres at CAAMFest on Sunday, March 15 at 2:20pm at the Castro Theatre.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/supper-club/\" target=\"_blank\">Supper Club\u003c/a>\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A]\u003c/p>\n\u003cp>Get ready to eat, drink and be inspired by all things gourmet and culinary! The brand-new series \u003cem>Supper Club\u003c/em> follows bad boy “Demon Chef” Alvin Leung — proprietor of the Michelin three-star Bo Innovation restaurant in Hong Kong — as he visits some of the most exciting restaurants in the San Francisco Bay Area. More than just a showcase for seriously delectable cuisine, \u003cem>Supper Club\u003c/em> explores the importance of ingredients, craft and personal vision across the evolving restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_93864\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\" alt=\"Supper Club\" width=\"770\" height=\"433\" class=\"size-full wp-image-93864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Supper Club\u003c/figcaption>\u003c/figure>\n\u003cp>Leung first speaks with RN74 chef Michael Mina about their shared love for transcultural flavors; he then visits Ken Tominaga at his Rohnert Park restaurant, Hana, to pay tribute to Japanese cuisine’s global influence. Next, Leung explores Asian flavors and innovative techniques with Corey Lee at Benu and drops by Adam Mali’s Mandarin Oriental to appreciate the seasonality and simplicity of good ingredients. Amid candid discussions about working in one of the most dynamic food scenes in the country, Leung and the chefs also prepare dishes that contribute to a wider dialogue about food and culinary culture. –\u003cem>Chanel Kong\u003c/em>\u003c/p>\n\u003cp>\u003cem>Supper Club\u003c/em> world premieres at CAAMFest on March 19, 2015 at 7:10pm at New People Cinema in San Francisco’s Japantown. \u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/changing-season-on-the-masumoto-family-farm/\" target=\"_blank\">Changing Season: On the Masumoto Family Farm\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93867\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\" alt=\"Changing Season: On the Masumoto Family Farm\" width=\"770\" height=\"433\" class=\"size-full wp-image-93867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Changing Season: On the Masumoto Family Farm\u003c/figcaption>\u003c/figure>\n\u003cp>“How many harvests do you have in you?” is the perennial echo that reverberates across the Masumoto Family peach farm. \u003cem>Changing Season\u003c/em> chronicles a transitional year-in-the-life of famed farmer, slow food advocate, and sansei, David “Mas” Masumoto, and his compelling relationship with daughter Nikiko, who returns to the family farm with the intention of stepping into her father’s work boots. Mas’ hopes and hesitations for the future are shored up with his daughter’s return, as the family must navigate the implications of Mas’ 60th birthday and triple bypass surgery. The film is interspliced with moments of Nikiko’s razor sharp meditations on her family’s internment during WWII and her role as a queer, progressive farmer in the Central Valley.\u003c/p>\n\u003cp>Join CAAM for the World Premiere at the Oakland Museum of California, with the Masumotos in conversation. —\u003cem>Sierra Lee\u003c/em>\u003c/p>\n\u003cp>\u003cem>Changing Season: On the Masumoto Family Farm\u003c/em> world premieres at CAAMFest on March 20, 2015 at 7pm at the Oakland Museum of California and is preceded by CAAMFest at OMCA’s Off the Grid at 5pm.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/lucky-chow/\" target=\"_blank\">Lucky Chow\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93866\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\" alt=\"Lucky Chow\" width=\"770\" height=\"433\" class=\"size-full wp-image-93866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucky Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Lucky Chow\u003c/em>, a six-part PBS series, follows LUCKYRICE culinary festival founder Danielle Chang as she travels across America, exploring the Asian food landscape. Each episode examines a different food theme and features many of the country’s most renowned chefs and culinary stars.\u003c/p>\n\u003cp>The series begins with the ramen craze that has swept the country and features New Yorker-turned-Japanese ramen chef Ivan Orkin, of the acclaimed Sun Noodles, and ends with Berkeley, CA-based \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>. \u003c/p>\n\u003cp>In another episode, the two titans of Northern Thai cuisine, Andy Ricker of Pok Pok Thai and Saipin Chutima of the much loved Lotus of Siam, join forces to create their collective version of northern laab, a spicy, tasty drinking delicacy in Chiang Mai. Through the lens of Asian food and drink, LUCKY CHOW explores how Asian culture has impacted our understanding of food and food culture.\u003c/p>\n\u003cp>As CAAMFest’s Closing Night feature, \u003cem>Lucky Chow\u003c/em>’s six episodes will premiere over the course of two days and feature an Asian-inspired curated menu from The New Parkway kitchen. —\u003cem>Ashlyn Perri\u003c/em>\u003c/p>\n\u003cp>\u003cem>Lucky Chow\u003c/em> (episodes 1-3) plays at CAAMFest on March 21, 2015 at 7pm at the New Parkway Theater. \u003cem>Lucky Chow\u003c/em> (episodes 4-6) plays at CAAMFest on March 22, 2015 at 7pm at the New Parkway Theater.\u003c/p>\n\u003cp>\u003cstrong>CAAMFest special Asian-inspired menu at The New Parkway\u003c/strong>:\u003cbr>\n[youtube https://www.youtube.com/watch?v=ASnvAchOTz0]\u003c/p>\n\u003cp>\u003cstrong>Buy Tickets\u003c/strong>\u003cbr>\nFor tickets, please visit \u003ca href=\"http://www.caamfest.com\" target=\"_blank\">caamfest.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: film descriptions crossposted from the CAAMFest website.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"CAAMFest, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22. This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area.","status":"publish","parent":0,"modified":1481593562,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":941},"headData":{"title":"CAAMFest 2015: This Year's Festival is Full of Food Films | KQED","description":"CAAMFest, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22. This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"CAAMFest 2015: This Year's Festival is Full of Food Films","datePublished":"2015-03-13T16:35:20.000Z","dateModified":"2016-12-13T01:46:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93853 http://blogs.kqed.org/bayareabites/?p=93853","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/13/caamfest-2015-this-years-festival-is-full-of-food-films/","disqusTitle":"CAAMFest 2015: This Year's Festival is Full of Food Films","path":"/bayareabites/93853/caamfest-2015-this-years-festival-is-full-of-food-films","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://caamfest.com/2015/\" target=\"_blank\">CAAMFest\u003c/a>, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22.\u003c/p>\n\u003cfigure id=\"attachment_93865\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\" alt=\"Off the Menu: Asian America\" width=\"770\" height=\"433\" class=\"size-full wp-image-93865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Menu: Asian America\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area. From award-winning director Grace Lee’s latest documentary \u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">\u003cem>Off the Menu: Asian America\u003c/em>\u003c/a>, a Center for Asian American Media and KQED co-production, to our closing night 6-part series \u003cem>Lucky Chow\u003c/em>, there’s enough for your eyes and bellies to feast on. \u003c/p>\n\u003cp>Here’s a taste of what \u003ca href=\"http://caamfest.com/2015/section/caamfeast/\" target=\"_blank\">food and film\u003c/a> adventures you can look forward to at CAAMFeast 2015:\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">Off the Menu: Asian America\u003c/a>\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3hopCbfaAi0'\n title='//www.youtube.com/embed/3hopCbfaAi0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>CAAM is excited to welcome back CAAMFest favorite Grace Lee with \u003cem>Off the Menu: Asian America\u003c/em>, a CAAM and KQED co-production. From the Gulf Coast of Texas to the heartland of Wisconsin to New York’s Lower East Side and beyond, \u003cem>Off the Menu: Asian America\u003c/em> delves into a wealth of stories, traditions, and unexpected characters that explore what it means to be Asian American today. A robust \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\">complimentary food site launched this week\u003c/a>, with stories from the film and beyond, including essays, recipes, videos and more. —\u003cem>CAAMFest\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Off the Menu: Asian America\u003c/em> world premieres at CAAMFest on Sunday, March 15 at 2:20pm at the Castro Theatre.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/supper-club/\" target=\"_blank\">Supper Club\u003c/a>\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A'\n title='//www.youtube.com/embed/NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Get ready to eat, drink and be inspired by all things gourmet and culinary! The brand-new series \u003cem>Supper Club\u003c/em> follows bad boy “Demon Chef” Alvin Leung — proprietor of the Michelin three-star Bo Innovation restaurant in Hong Kong — as he visits some of the most exciting restaurants in the San Francisco Bay Area. More than just a showcase for seriously delectable cuisine, \u003cem>Supper Club\u003c/em> explores the importance of ingredients, craft and personal vision across the evolving restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_93864\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\" alt=\"Supper Club\" width=\"770\" height=\"433\" class=\"size-full wp-image-93864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Supper Club\u003c/figcaption>\u003c/figure>\n\u003cp>Leung first speaks with RN74 chef Michael Mina about their shared love for transcultural flavors; he then visits Ken Tominaga at his Rohnert Park restaurant, Hana, to pay tribute to Japanese cuisine’s global influence. Next, Leung explores Asian flavors and innovative techniques with Corey Lee at Benu and drops by Adam Mali’s Mandarin Oriental to appreciate the seasonality and simplicity of good ingredients. Amid candid discussions about working in one of the most dynamic food scenes in the country, Leung and the chefs also prepare dishes that contribute to a wider dialogue about food and culinary culture. –\u003cem>Chanel Kong\u003c/em>\u003c/p>\n\u003cp>\u003cem>Supper Club\u003c/em> world premieres at CAAMFest on March 19, 2015 at 7:10pm at New People Cinema in San Francisco’s Japantown. \u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/changing-season-on-the-masumoto-family-farm/\" target=\"_blank\">Changing Season: On the Masumoto Family Farm\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93867\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\" alt=\"Changing Season: On the Masumoto Family Farm\" width=\"770\" height=\"433\" class=\"size-full wp-image-93867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Changing Season: On the Masumoto Family Farm\u003c/figcaption>\u003c/figure>\n\u003cp>“How many harvests do you have in you?” is the perennial echo that reverberates across the Masumoto Family peach farm. \u003cem>Changing Season\u003c/em> chronicles a transitional year-in-the-life of famed farmer, slow food advocate, and sansei, David “Mas” Masumoto, and his compelling relationship with daughter Nikiko, who returns to the family farm with the intention of stepping into her father’s work boots. Mas’ hopes and hesitations for the future are shored up with his daughter’s return, as the family must navigate the implications of Mas’ 60th birthday and triple bypass surgery. The film is interspliced with moments of Nikiko’s razor sharp meditations on her family’s internment during WWII and her role as a queer, progressive farmer in the Central Valley.\u003c/p>\n\u003cp>Join CAAM for the World Premiere at the Oakland Museum of California, with the Masumotos in conversation. —\u003cem>Sierra Lee\u003c/em>\u003c/p>\n\u003cp>\u003cem>Changing Season: On the Masumoto Family Farm\u003c/em> world premieres at CAAMFest on March 20, 2015 at 7pm at the Oakland Museum of California and is preceded by CAAMFest at OMCA’s Off the Grid at 5pm.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/lucky-chow/\" target=\"_blank\">Lucky Chow\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93866\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\" alt=\"Lucky Chow\" width=\"770\" height=\"433\" class=\"size-full wp-image-93866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucky Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Lucky Chow\u003c/em>, a six-part PBS series, follows LUCKYRICE culinary festival founder Danielle Chang as she travels across America, exploring the Asian food landscape. Each episode examines a different food theme and features many of the country’s most renowned chefs and culinary stars.\u003c/p>\n\u003cp>The series begins with the ramen craze that has swept the country and features New Yorker-turned-Japanese ramen chef Ivan Orkin, of the acclaimed Sun Noodles, and ends with Berkeley, CA-based \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>. \u003c/p>\n\u003cp>In another episode, the two titans of Northern Thai cuisine, Andy Ricker of Pok Pok Thai and Saipin Chutima of the much loved Lotus of Siam, join forces to create their collective version of northern laab, a spicy, tasty drinking delicacy in Chiang Mai. Through the lens of Asian food and drink, LUCKY CHOW explores how Asian culture has impacted our understanding of food and food culture.\u003c/p>\n\u003cp>As CAAMFest’s Closing Night feature, \u003cem>Lucky Chow\u003c/em>’s six episodes will premiere over the course of two days and feature an Asian-inspired curated menu from The New Parkway kitchen. —\u003cem>Ashlyn Perri\u003c/em>\u003c/p>\n\u003cp>\u003cem>Lucky Chow\u003c/em> (episodes 1-3) plays at CAAMFest on March 21, 2015 at 7pm at the New Parkway Theater. \u003cem>Lucky Chow\u003c/em> (episodes 4-6) plays at CAAMFest on March 22, 2015 at 7pm at the New Parkway Theater.\u003c/p>\n\u003cp>\u003cstrong>CAAMFest special Asian-inspired menu at The New Parkway\u003c/strong>:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ASnvAchOTz0'\n title='//www.youtube.com/embed/ASnvAchOTz0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Buy Tickets\u003c/strong>\u003cbr>\nFor tickets, please visit \u003ca href=\"http://www.caamfest.com\" target=\"_blank\">caamfest.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: film descriptions crossposted from the CAAMFest website.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93853/caamfest-2015-this-years-festival-is-full-of-food-films","authors":["5542"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1593"],"tags":["bayareabites_11455","bayareabites_13014","bayareabites_13181","bayareabites_14201","bayareabites_11449","bayareabites_11454","bayareabites_14200","bayareabites_14199","bayareabites_10996","bayareabites_14202"],"featImg":"bayareabites_93866","label":"bayareabites"},"bayareabites_93355":{"type":"posts","id":"bayareabites_93355","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93355","score":null,"sort":[1424315654000]},"guestAuthors":[],"slug":"lunar-new-year-memories-with-storycorps","title":"Lunar New Year Memories with StoryCorps","publishDate":1424315654,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93358\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\" alt=\"Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Interviews recorded at StoryCorps in San Francisco. Audio edited by Davin Agatep.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Center for Asian American Media (CAAM) partnered with StoryCorps in San Francisco to create the first recordings dedicated to the Lunar New Year.","status":"publish","parent":0,"modified":1424315654,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":214},"headData":{"title":"Lunar New Year Memories with StoryCorps | KQED","description":"The Center for Asian American Media (CAAM) partnered with StoryCorps in San Francisco to create the first recordings dedicated to the Lunar New Year.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lunar New Year Memories with StoryCorps","datePublished":"2015-02-19T03:14:14.000Z","dateModified":"2015-02-19T03:14:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93355 http://blogs.kqed.org/bayareabites/?p=93355","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/18/lunar-new-year-memories-with-storycorps/","disqusTitle":"Lunar New Year Memories with StoryCorps","path":"/bayareabites/93355/lunar-new-year-memories-with-storycorps","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93358\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\" alt=\"Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Interviews recorded at StoryCorps in San Francisco. Audio edited by Davin Agatep.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93355/lunar-new-year-memories-with-storycorps","authors":["5542"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1763","bayareabites_1246"],"tags":["bayareabites_11455","bayareabites_3529","bayareabites_14070"],"featImg":"bayareabites_93358","label":"bayareabites"},"bayareabites_92105":{"type":"posts","id":"bayareabites_92105","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92105","score":null,"sort":[1421364474000]},"guestAuthors":[],"slug":"share-your-lunar-new-year-story-with-storycorps-and-caam","title":"Share Your Lunar New Year Story with StoryCorps and CAAM (Center for Asian American Media)","publishDate":1421364474,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92110\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\" alt=\"Photo: michael davis-burchat via Flickr Creative Commons\" width=\"1050\" height=\"700\" class=\"size-full wp-image-92110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/curious_e/\" target=\"_blank\">michael davis-burchat\u003c/a> via Flickr Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamedia.org/blog/2015/01/12/share-your-lunar-new-year-story-with-storycorps-and-caam/\" target=\"_blank\">CAAM (Center for Asian American Media) is proud to partner with StoryCorps\u003c/a> on Asian American culture and food stories. Throughout the month of January and leading up to Wednesday, February 18, the two organizations are collecting stories about Lunar New Year traditions and food.\u003c/p>\n\u003cp>The recordings will culminate in a special day devoted to Lunar New Year. StoryCorps, San Francisco is excited to announce a special day of recordings to celebrate and honor the stories around Lunar New Year. On Wednesday, February 18, StoryCorps will open the recording booth for people to share their memories of Lunar New Year. What is your first memory of Lunar New Year? What are some of the rituals and traditions you follow for Lunar New Year? What does Lunar New Year mean to you and/or your family?\u003c/p>\n\u003cp>We are looking for pairs of people to share their stories. You can check out \u003ca href=\"http://storycorps.org/\" target=\"_blank\">\u003cstrong>StoryCorps\u003c/strong>\u003c/a> and listen to some \u003ca href=\"http://storycorps.org/listen/\" target=\"_blank\">\u003cstrong>stories that have aired on NPR\u003c/strong>\u003c/a>. All participants go home with a copy of the recording on a CD. Some of the stories will be selected for sharing at \u003ca href=\"http://caamedia.org/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong>How to Make a Reservation\u003c/strong>\u003cbr>\nThere are 2 ways to make a reservation for this partnership from now until February 18:\u003cbr>\n \t\n\u003cli>\u003ca href=\"https://storycorps.org/reservations/\" target=\"_blank\">\u003cstrong>Access the public reservation system\u003c/strong>\u003c/a>. Make sure “San Francisco” is selected under “Recording Location,” and then select a day and time that works best for you and your recording partner. Make a note under “Notes” that this is a recording session for CAAM.\u003c/li>\n\u003cli>Contact CAAM staff member Momo Chang at momo[at]caamedia.org to reserve a time.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>About StoryCorps\u003c/strong>\u003cbr>\nStoryCorps is a national oral history project working to record, share and preserve stories from people of all backgrounds and beliefs across the country. We are dedicated to building a national archive that reflects the diversity and richness of our communities. We believe that every story matters and that our stories deserve to be told in our own voices.\u003c/p>\n\u003cp>StoryCorps partners with the Library of Congress to archive stories, as well as National Public Radio to broadcast stories. In addition, at the end of each recording, participants always receive a CD copy of their conversations that they are free to make copies of and share with loved ones. Participants are free to record in any language that they would like, and record any story they wish to preserve.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The StoryCorps recording itself is a recording between two people who are important to each other in some way. Participants record a 40 minute recording, again, about anything that they would like to talk about. A StoryCorps staff member will be with participants for the whole time to orient them through the process and offer support during the recording. After the recording, we take pictures, go over Release Forms, and then participants go home with their CD that they are free to make copies of and share with others.\u003c/p>\n\n","blocks":[],"excerpt":"CAAM (Center for Asian American Media) is proud to partner with StoryCorps on Asian American culture and food stories. Throughout the month of January and leading up to Wednesday, February 18, the two organizations are collecting stories about Lunar New Year traditions and food.","status":"publish","parent":0,"modified":1546993075,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":505},"headData":{"title":"Share Your Lunar New Year Story with StoryCorps and CAAM (Center for Asian American Media) | KQED","description":"CAAM (Center for Asian American Media) is proud to partner with StoryCorps on Asian American culture and food stories. Throughout the month of January and leading up to Wednesday, February 18, the two organizations are collecting stories about Lunar New Year traditions and food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Share Your Lunar New Year Story with StoryCorps and CAAM (Center for Asian American Media)","datePublished":"2015-01-15T23:27:54.000Z","dateModified":"2019-01-09T00:17:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92105 http://blogs.kqed.org/bayareabites/?p=92105","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/15/share-your-lunar-new-year-story-with-storycorps-and-caam/","disqusTitle":"Share Your Lunar New Year Story with StoryCorps and CAAM (Center for Asian American Media)","path":"/bayareabites/92105/share-your-lunar-new-year-story-with-storycorps-and-caam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92110\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Flickr-Creative-Commons-1050x7001.jpg\" alt=\"Photo: michael davis-burchat via Flickr Creative Commons\" width=\"1050\" height=\"700\" class=\"size-full wp-image-92110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/curious_e/\" target=\"_blank\">michael davis-burchat\u003c/a> via Flickr Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://caamedia.org/blog/2015/01/12/share-your-lunar-new-year-story-with-storycorps-and-caam/\" target=\"_blank\">CAAM (Center for Asian American Media) is proud to partner with StoryCorps\u003c/a> on Asian American culture and food stories. Throughout the month of January and leading up to Wednesday, February 18, the two organizations are collecting stories about Lunar New Year traditions and food.\u003c/p>\n\u003cp>The recordings will culminate in a special day devoted to Lunar New Year. StoryCorps, San Francisco is excited to announce a special day of recordings to celebrate and honor the stories around Lunar New Year. On Wednesday, February 18, StoryCorps will open the recording booth for people to share their memories of Lunar New Year. What is your first memory of Lunar New Year? What are some of the rituals and traditions you follow for Lunar New Year? What does Lunar New Year mean to you and/or your family?\u003c/p>\n\u003cp>We are looking for pairs of people to share their stories. You can check out \u003ca href=\"http://storycorps.org/\" target=\"_blank\">\u003cstrong>StoryCorps\u003c/strong>\u003c/a> and listen to some \u003ca href=\"http://storycorps.org/listen/\" target=\"_blank\">\u003cstrong>stories that have aired on NPR\u003c/strong>\u003c/a>. All participants go home with a copy of the recording on a CD. Some of the stories will be selected for sharing at \u003ca href=\"http://caamedia.org/\" target=\"_blank\">caamedia.org\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong>How to Make a Reservation\u003c/strong>\u003cbr>\nThere are 2 ways to make a reservation for this partnership from now until February 18:\u003cbr>\n \t\n\u003cli>\u003ca href=\"https://storycorps.org/reservations/\" target=\"_blank\">\u003cstrong>Access the public reservation system\u003c/strong>\u003c/a>. Make sure “San Francisco” is selected under “Recording Location,” and then select a day and time that works best for you and your recording partner. Make a note under “Notes” that this is a recording session for CAAM.\u003c/li>\n\u003cli>Contact CAAM staff member Momo Chang at momo[at]caamedia.org to reserve a time.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>About StoryCorps\u003c/strong>\u003cbr>\nStoryCorps is a national oral history project working to record, share and preserve stories from people of all backgrounds and beliefs across the country. We are dedicated to building a national archive that reflects the diversity and richness of our communities. We believe that every story matters and that our stories deserve to be told in our own voices.\u003c/p>\n\u003cp>StoryCorps partners with the Library of Congress to archive stories, as well as National Public Radio to broadcast stories. In addition, at the end of each recording, participants always receive a CD copy of their conversations that they are free to make copies of and share with loved ones. Participants are free to record in any language that they would like, and record any story they wish to preserve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The StoryCorps recording itself is a recording between two people who are important to each other in some way. Participants record a 40 minute recording, again, about anything that they would like to talk about. A StoryCorps staff member will be with participants for the whole time to orient them through the process and offer support during the recording. After the recording, we take pictures, go over Release Forms, and then participants go home with their CD that they are free to make copies of and share with others.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92105/share-your-lunar-new-year-story-with-storycorps-and-caam","authors":["5542"],"categories":["bayareabites_50","bayareabites_1763","bayareabites_90"],"tags":["bayareabites_11455","bayareabites_1784","bayareabites_3529"],"featImg":"bayareabites_92110","label":"bayareabites"},"bayareabites_79295":{"type":"posts","id":"bayareabites_79295","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79295","score":null,"sort":[1395339717000]},"guestAuthors":[],"slug":"caamfest-food-film-screenings-east-side-sushi-and-zone-pro-site-the-moveable-feast","title":"CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"","publishDate":1395339717,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79320\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\" alt=\"Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\" width=\"770\" height=\"433\" class=\"size-full wp-image-79320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>While eating at a diner one day, Director Anthony Lucero saw the Latino dishwasher in the back and wondered, “What does he want to do with his life? What does he aspire to be?” Thus came the inspiration for his directorial debut, “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>,” which follows Juana Martinez (Dianna Torres), a single mother working to support her aging father and young daughter. After being robbed at her family’s fruit stand, Juana gets a job at a local Japanese restaurant. Her growing passion for sushi and her talent in the kitchen do not go unnoticed by Aki (Yutaka Takeuchi), the lead sushi chef. However, she is met with opposition by the restaurant owner, as she does not meet the traditional expectations of a sushi chef. To prove her worth, she enters a sushi making competition, where she showcases her signature roll: the Green Diablo Roll. This bittersweet film, a Bay Area local production, explores the very real notion of food authenticity through the lens of gender and race. \u003c/p>\n\u003cp>I sat down with Lucero during \u003ca href=\"http://caamfest.com/2014/\">CAAMFest 2014\u003c/a> to talk about the making of the Green Diablo Roll and why he believes this story is important.\u003c/p>\n\u003cfigure id=\"attachment_79319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\" alt=\"“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you come up with the Green Diablo Roll?\u003c/strong>\u003c/p>\n\u003cp>AL: I was trying to think how could we wrap sushi without using the nori. I saw a poblano pepper and was like maybe. So I wrote [in the screenplay] that she wraps [the sushi] in the poblano pepper. I didn't even know if that was possible. When I gave [the screenplay] to Tomoharu [Nakamura]—the sushi chef consultant on the film—to look at, I wasn't sure if he would understand. He calls me up one day and he's like, “Come to the restaurant, I want to show you the competition food.” So I go to Tomoharu’s restaurant [and] he does the Green Diablo Roll! I was like, “Is that a roasted poblano?” I was freaking out. He totally shocked me! He said it was very difficult to make the Green Diablo Roll, to actually get the pepper just flat and straight. You have to peel off the skin and just roll it perfectly. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Why are people so interested in this story?\u003cbr>\n\u003c/strong>\u003cbr>\nAL: A lot of people can relate to Juana. I think all the characters are relatable but I think it's an underdog story and people love underdogs. I think if you’re male or female, old or young you can relate to Juana and her struggle.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=WeTiZilDwcE]\u003c/p>\n\u003cp>Catch “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>” Thursday, March 20 at 9pm at New People Cinema in San Francisco’s Japantown and two encore presentations Saturday and Sunday at the New Parkway Theater in Oakland, CA at 5:30pm and 12:30pm, respectively. \u003c/p>\n\u003chr>\n\u003cp>“\u003ca href=\"http://caamfest.com/2014/films/zone-pro-site/\">Zone Pro Site: The Moveable Feast\u003c/a>,” is a Taiwanese comedic film. CAAMFest screenings are co-presented by La Cocina. The film will be shown at the Sundance Kabuki Cinemas on Thursday, March 20 (21 and over) at 9:20pm. There will also be a free screening at Coppola Theater at San Francisco State University on Friday, March 21 at 4pm.\u003c/p>\n\u003cfigure id=\"attachment_79321\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\" alt=\"The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\" width=\"770\" height=\"433\" class=\"size-full wp-image-79321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the film’s description, originally posted at CAAMFest by Jackson Scarlett:\u003c/p>\n\u003cp>Wan, daughter of the legendary chef Master Fly Spirit, has run into some bad luck: Her boyfriend has disappeared, her modeling career just isn’t taking off and now a pair of grub-loving debt collectors are after her for a huge amount she can’t pay. What’s a girl to do but run back home to Mama? As it turns out, her plucky, showtune-loving stepmother, Puffy, is in the same boat and has beaten a path back to a small shop in a country market. On cue, an opportunity (and heartthrob Yan Yo) appears for Wan to make the cash she needs, and then some—if only she could find Master Fly Spirits’ secret recipes.\u003c/p>\n\u003cp>“Tropical Fish” director Yu-Hsun Chen returns after 16 years with this colorful pop comedy celebrating badoh, the Taiwanese outdoor banquet tradition. Blending multiple genres with plates full of gourmet grub and a hefty helping of food-fanatic classics like Juzo Itami’s “Tampopo” and Stephen Chow’s “The God of Cookery,” “Zone Pro Site” stretches like a street noodle, but always remains satisfyingly toothsome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Tdf4XElqDqw]\u003c/p>\n\n","blocks":[],"excerpt":"Check out the Food Film screenings presented at CAAMFest this week: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast.\" Find out the story behind the making of the Green Diablo Roll.","status":"publish","parent":0,"modified":1395339969,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":840},"headData":{"title":"CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\" | KQED","description":"Check out the Food Film screenings presented at CAAMFest this week: "East Side Sushi" and "Zone Pro Site: The Moveable Feast." Find out the story behind the making of the Green Diablo Roll.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"","datePublished":"2014-03-20T18:21:57.000Z","dateModified":"2014-03-20T18:26:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79295 http://blogs.kqed.org/bayareabites/?p=79295","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/20/caamfest-food-film-screenings-east-side-sushi-and-zone-pro-site-the-moveable-feast/","disqusTitle":"CAAMFest Food Film Screenings: \"East Side Sushi\" and \"Zone Pro Site: The Moveable Feast\"","path":"/bayareabites/79295/caamfest-food-film-screenings-east-side-sushi-and-zone-pro-site-the-moveable-feast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79320\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo2.jpg\" alt=\"Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\" width=\"770\" height=\"433\" class=\"size-full wp-image-79320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Movie still from “East Side Sushi” starring Dianna Torres as a single mom striving for sushi-making dreams. Photo courtesy of the film\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>While eating at a diner one day, Director Anthony Lucero saw the Latino dishwasher in the back and wondered, “What does he want to do with his life? What does he aspire to be?” Thus came the inspiration for his directorial debut, “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>,” which follows Juana Martinez (Dianna Torres), a single mother working to support her aging father and young daughter. After being robbed at her family’s fruit stand, Juana gets a job at a local Japanese restaurant. Her growing passion for sushi and her talent in the kitchen do not go unnoticed by Aki (Yutaka Takeuchi), the lead sushi chef. However, she is met with opposition by the restaurant owner, as she does not meet the traditional expectations of a sushi chef. To prove her worth, she enters a sushi making competition, where she showcases her signature roll: the Green Diablo Roll. This bittersweet film, a Bay Area local production, explores the very real notion of food authenticity through the lens of gender and race. \u003c/p>\n\u003cp>I sat down with Lucero during \u003ca href=\"http://caamfest.com/2014/\">CAAMFest 2014\u003c/a> to talk about the making of the Green Diablo Roll and why he believes this story is important.\u003c/p>\n\u003cfigure id=\"attachment_79319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/East-Side-Sushi-Photo1_Michael-Jeong-Photography1000.jpg\" alt=\"“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“East Side Sushi” director (left) Anthony Lucero with actors Dianna Torres and Yutaka Takeuchi. Photo: Michael Jeong Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you come up with the Green Diablo Roll?\u003c/strong>\u003c/p>\n\u003cp>AL: I was trying to think how could we wrap sushi without using the nori. I saw a poblano pepper and was like maybe. So I wrote [in the screenplay] that she wraps [the sushi] in the poblano pepper. I didn't even know if that was possible. When I gave [the screenplay] to Tomoharu [Nakamura]—the sushi chef consultant on the film—to look at, I wasn't sure if he would understand. He calls me up one day and he's like, “Come to the restaurant, I want to show you the competition food.” So I go to Tomoharu’s restaurant [and] he does the Green Diablo Roll! I was like, “Is that a roasted poblano?” I was freaking out. He totally shocked me! He said it was very difficult to make the Green Diablo Roll, to actually get the pepper just flat and straight. You have to peel off the skin and just roll it perfectly. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Why are people so interested in this story?\u003cbr>\n\u003c/strong>\u003cbr>\nAL: A lot of people can relate to Juana. I think all the characters are relatable but I think it's an underdog story and people love underdogs. I think if you’re male or female, old or young you can relate to Juana and her struggle.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WeTiZilDwcE'\n title='//www.youtube.com/embed/WeTiZilDwcE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Catch “\u003ca href=\"http://caamfest.com/2014/films/east-side-sushi/\">East Side Sushi\u003c/a>” Thursday, March 20 at 9pm at New People Cinema in San Francisco’s Japantown and two encore presentations Saturday and Sunday at the New Parkway Theater in Oakland, CA at 5:30pm and 12:30pm, respectively. \u003c/p>\n\u003chr>\n\u003cp>“\u003ca href=\"http://caamfest.com/2014/films/zone-pro-site/\">Zone Pro Site: The Moveable Feast\u003c/a>,” is a Taiwanese comedic film. CAAMFest screenings are co-presented by La Cocina. The film will be shown at the Sundance Kabuki Cinemas on Thursday, March 20 (21 and over) at 9:20pm. There will also be a free screening at Coppola Theater at San Francisco State University on Friday, March 21 at 4pm.\u003c/p>\n\u003cfigure id=\"attachment_79321\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Zone-Pro-Site.jpg\" alt=\"The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\" width=\"770\" height=\"433\" class=\"size-full wp-image-79321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Taiwanese comedy “Zone Pro Site: The Moveable Feast” will have two San Francisco screenings this weekend. Photo courtesy of the film.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s the film’s description, originally posted at CAAMFest by Jackson Scarlett:\u003c/p>\n\u003cp>Wan, daughter of the legendary chef Master Fly Spirit, has run into some bad luck: Her boyfriend has disappeared, her modeling career just isn’t taking off and now a pair of grub-loving debt collectors are after her for a huge amount she can’t pay. What’s a girl to do but run back home to Mama? As it turns out, her plucky, showtune-loving stepmother, Puffy, is in the same boat and has beaten a path back to a small shop in a country market. On cue, an opportunity (and heartthrob Yan Yo) appears for Wan to make the cash she needs, and then some—if only she could find Master Fly Spirits’ secret recipes.\u003c/p>\n\u003cp>“Tropical Fish” director Yu-Hsun Chen returns after 16 years with this colorful pop comedy celebrating badoh, the Taiwanese outdoor banquet tradition. Blending multiple genres with plates full of gourmet grub and a hefty helping of food-fanatic classics like Juzo Itami’s “Tampopo” and Stephen Chow’s “The God of Cookery,” “Zone Pro Site” stretches like a street noodle, but always remains satisfyingly toothsome.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Tdf4XElqDqw'\n title='//www.youtube.com/embed/Tdf4XElqDqw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79295/caamfest-food-film-screenings-east-side-sushi-and-zone-pro-site-the-moveable-feast","authors":["5542"],"categories":["bayareabites_2998","bayareabites_50","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_11455","bayareabites_13181","bayareabites_13182","bayareabites_336"],"featImg":"bayareabites_79320","label":"bayareabites"},"bayareabites_77430":{"type":"posts","id":"bayareabites_77430","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77430","score":null,"sort":[1391708005000]},"guestAuthors":[],"slug":"socola-chocolatier-dreams-big-with-brick-and-mortar-shop","title":"Socola Chocolatier Dreams Big with Brick and Mortar Shop","publishDate":1391708005,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77651\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\" alt=\"Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>Socola Chocolatier’s mascot, \u003ca href=\"http://www.socolachocolates.com/pages/harriet-the-flying-alpaca\">Harriet the Flying Alpaca\u003c/a>, will be finding herself a more permanent place to live in the Rincon Hill neighborhood, located just south of the financial district of San Francisco. \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>’s new store and café is slated to \u003ca href=\"http://www.socolachocolates.com/pages/socola-san-francisco-store-front-opening-in-february\">open just in time for Valentine’s Day\u003c/a>. \u003c/p>\n\u003cp>For Wendy Lieu, a first generation American whose parents were war refugees from Vietnam, opening a chocolate café in San Francisco may seem like a whimsical pipe dream. Lieu found herself at the age of 19 selling homemade chocolates at a farmers’ market in Santa Rosa. She, along with her sister, Susan Lieu, the business and marketing guru behind Socola, later started selling their chocolates—in flavors such as sriracha, guava and ca phe sua (Vietnamese coffee)—wholesale to specialty shops like Bi-Rite Market and supermarkets like Whole Foods. \u003c/p>\n\u003cfigure id=\"attachment_77648\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\" alt=\"Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>“I always had a dream of creating a store,” says Wendy Lieu, owner and chief chocolatier at Socola, as we peek into the under-construction, future home of Socola Chocolatier + Barista. In addition to their chocolates, which will be made on-site, they will serve hot chocolate, \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, tea, and pastries such as a guassant (guava croissant with cheese) from \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a>, where Lieu externed. Customers will be able to choose from Socola’s signature truffles to melt in a cup of espresso—a truffogato—as well as a tea selection curated to match their tea-influenced chocolates such as jasmine, chai, earl grey, and matcha. \u003c/p>\n\u003cfigure id=\"attachment_77657\" class=\"wp-caption aligncenter\" style=\"max-width: 476px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\" alt=\"Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\" width=\"476\" height=\"400\" class=\"size-full wp-image-77657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Socola is the word for chocolate in Vietnamese, a nod to Lieu’s Chinese Vietnamese heritage. Lieu’s mom was pregnant with her when her family left Vietnam as refugees in 1982. Her parents spent two years in a refugee camp in Kuala Lumpur—where Wendy was born—before they eventually settled in Emeryville, CA. “I escaped many times by boat, in a small boat, and finally I made it,” says Tom Lieu, Wendy’s father, in a recent phone interview. Once there, Wendy’s mother learned to do nails and her father delivered papers. After years of saving, her parents opened their own nail salon. \u003c/p>\n\u003cfigure id=\"attachment_77646\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\" alt=\"A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-77646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu remembers booking manicure and pedicure appointments at the nail shop when she was as young as 8 years old. “We were hustling!” exclaims Lieu, as she reminisced over her formative years. They sold Girl Scout cookies and their homemade friendship bracelets while working at the nail salon. ”We’ve just grown up being business women and entrepreneurs.”\u003c/p>\n\u003cfigure id=\"attachment_77649\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\" alt=\"Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\" width=\"1280\" height=\"853\" class=\"size-full wp-image-77649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in a Vietnamese household, Lieu was no stranger to cooking and the love and appreciation of food. She scoured cookbooks and received “weird gifts” like a sandwich press, and even made her own French bread when she was nine. However, there was one food item that baffled her—chocolate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While working at Sanrio Surprises, a Hello Kitty store in a strip mall, Lieu, then 15, would pass by See’s Candies everyday, and wonder how chocolates are made. “We’d obviously eat their samples and buy chocolates too but eventually one day I was like, ‘Wait! How did they make that?’ I loved to create things, but I couldn’t figure out how to make chocolate.”\u003c/p>\n\u003cp>She started poring over magazine recipes, experimenting with ingredients, and saving up the wages she got from working at the Hello Kitty store to buy chocolate-making supplies.\u003c/p>\n\u003cp>Her big break came when their Santa Rosa neighbor, a marketing person for KSRO, tried her chocolates. Within a week, Lieu found herself on the radio talking about her hobby and newly-minted chocolate business. “Everyone we knew was calling in and they were like, ‘Wendy! We didn’t know you started a business.’” “And I was kind of like, ‘Me neither!’”\u003c/p>\n\u003cfigure id=\"attachment_77652\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\" alt=\"Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\" width=\"1280\" height=\"843\" class=\"size-full wp-image-77652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Though Lieu clearly had a talent for chocolate-making, she felt like she didn’t have the support of her father, who raised Wendy and sister Susan as a widowed single parent after their mother passed away when Wendy was 14. As with most immigrant parents, Lieu’s father’s desire for a better life for their children played a very significant part in his view of the sister’s budding business. “’I didn’t bring you to the U.S. so that you could make chocolates,’” Lieu recalls her father telling her. Her father wanted her to go to college and get a stable job. Lieu said that was the toughest part—seeking her father’s approval. \u003c/p>\n\u003cp>So Lieu went on to college, graduated and pursued a career at a major consulting firm. However, chocolate remained her side hustle, and passion. She maintained her chocolate business with her sister and attended pastry school at night and during the weekends at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie\u003c/a>.\u003c/p>\n\u003cp>In 2012, Lieu made the decision to work full time at Socola. It wasn’t the challenge of owning a business that worried her, or the boys’ club of chocolatiers. With names like Joseph Schmidt, Jacques Torres, and Dolf Teuscher, the world of chocolate is a mostly-white, male boys’ club. “I taught myself and sometimes it feels like I’m not as credible as other people, but my chocolates speak for me,” Lieu said. “Delicately daring” is how she describes her chocolates.\u003c/p>\n\u003cp>Lieu was worried about how her father would react. \u003c/p>\n\u003cp>They were driving from Houston to Austin when she broke the news—that she was quitting her job and focusing on chocolates full-time. “If I put 100 percent of my energy into it I don’t know what it could be but it could be something amazing and I would rather try for that—to see what that unknown is going to be.” \u003c/p>\n\u003cp>His reaction was one she did not expect. “He started tearing up and then was like ‘That is exactly what me and your mom said when we left Vietnam. Do it.” Lieu still gets teary-eyed recalling that moment of her dad’s acceptance. \u003c/p>\n\u003cfigure id=\"attachment_77650\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\" alt=\"Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\" width=\"911\" height=\"592\" class=\"size-full wp-image-77650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu’s come a long way from the teenaged girl who just had a passion for making chocolates to a full-fledged business woman and chocolatier.\u003c/p>\n\u003cp>“I’m very proud and I think she will be very successful,” says Lieu’s father in a recent interview. “I’m very happy.” \u003c/p>\n\u003cp>Socola Chocolatier + Barista’s grand opening is Tuesday, February 11. Earlier that week, Lieu willing picking up her father, who’s flying in from Texas to celebrate with his daughter. \u003c/p>\n\u003cul>\n\u003ch3>Information\u003c/h3>\n\u003cli>\u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier + Barista\u003c/a> is located at 535 Folsom Street in San Francisco. The grand opening will be on Tuesday, February 11. Store hours will be: Mon-Fri 7am-6pm; Sat: 9am-3pm; Closed on Sunday.\u003c/li>\n\u003cli>See Wendy Lieu’s Socola \u003ca href=\"http://www.instructables.com/id/Jasmine-Tea-Truffles/?ALLSTEPS\">\u003cstrong>Jasmine Tea Truffle Recipe\u003c/strong>\u003c/a>.\u003c/li>\n\u003cli>Wendy Lieu will be honored next month on March 8 at \u003ca href=\"http://caamedia.org/blog/2014/01/15/caamfeast\">CAAMFeast\u003c/a>, an evening of food tastings, films, and a live auction fundraiser honoring the achievements of Asian American chefs and foodmakers. CAAMFeast takes place Saturday, March 8, 2014 from 6-9pm at One Kearny Club in San Francisco.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Ashlyn Perri is the Digital and Interactive Media associate for the \u003ca href=\"http://caamedia.org\">Center for Asian American Media\u003c/a>. She was born, bread and buttered in a Japalian (Japanese & Italian) household in San Francisco.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Off the Menu: Asian America\u003c/strong> is a multimedia initiative between the Center for Asian American Media and KQED, featuring a one-hour PBS primetime special by filmmaker Grace Lee (The Grace Lee Project, American Revolutionary), original stories and web content.\u003c/p>\n\n","blocks":[],"excerpt":"As a teenager, Wendy Lieu just wanted to learn how to make chocolates. This month, Lieu opens up her own shop and cafe in San Francisco, featuring truffles with flavors like sriracha, guava and PB&J. Wendy shares her story about being a woman chocolatier and her family's role in creating Socola Chocolatier.","status":"publish","parent":0,"modified":1392231652,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1432},"headData":{"title":"Socola Chocolatier Dreams Big with Brick and Mortar Shop | KQED","description":"As a teenager, Wendy Lieu just wanted to learn how to make chocolates. This month, Lieu opens up her own shop and cafe in San Francisco, featuring truffles with flavors like sriracha, guava and PB&J. Wendy shares her story about being a woman chocolatier and her family's role in creating Socola Chocolatier.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Socola Chocolatier Dreams Big with Brick and Mortar Shop","datePublished":"2014-02-06T17:33:25.000Z","dateModified":"2014-02-12T19:00:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"77430 http://blogs.kqed.org/bayareabites/?p=77430","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/06/socola-chocolatier-dreams-big-with-brick-and-mortar-shop/","disqusTitle":"Socola Chocolatier Dreams Big with Brick and Mortar Shop","path":"/bayareabites/77430/socola-chocolatier-dreams-big-with-brick-and-mortar-shop","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77651\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-Lieu-of-Socola-e1391565389815.jpg\" alt=\"Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy Lieu, chief chocolatier at Socola Chocolates, in South San Francisco. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Ashlyn Perri, CAAM\u003c/em>\u003c/p>\n\u003cp>Socola Chocolatier’s mascot, \u003ca href=\"http://www.socolachocolates.com/pages/harriet-the-flying-alpaca\">Harriet the Flying Alpaca\u003c/a>, will be finding herself a more permanent place to live in the Rincon Hill neighborhood, located just south of the financial district of San Francisco. \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>’s new store and café is slated to \u003ca href=\"http://www.socolachocolates.com/pages/socola-san-francisco-store-front-opening-in-february\">open just in time for Valentine’s Day\u003c/a>. \u003c/p>\n\u003cp>For Wendy Lieu, a first generation American whose parents were war refugees from Vietnam, opening a chocolate café in San Francisco may seem like a whimsical pipe dream. Lieu found herself at the age of 19 selling homemade chocolates at a farmers’ market in Santa Rosa. She, along with her sister, Susan Lieu, the business and marketing guru behind Socola, later started selling their chocolates—in flavors such as sriracha, guava and ca phe sua (Vietnamese coffee)—wholesale to specialty shops like Bi-Rite Market and supermarkets like Whole Foods. \u003c/p>\n\u003cfigure id=\"attachment_77648\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Valentines-e1391565034475.jpg\" alt=\"Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\" width=\"500\" class=\"size-full wp-image-77648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier offers a Valentine’s Day selection that includes chocolates with “love” in various languages. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>“I always had a dream of creating a store,” says Wendy Lieu, owner and chief chocolatier at Socola, as we peek into the under-construction, future home of Socola Chocolatier + Barista. In addition to their chocolates, which will be made on-site, they will serve hot chocolate, \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, tea, and pastries such as a guassant (guava croissant with cheese) from \u003ca href=\"http://www.patisseriephilippe.com/\">Patisserie Philippe\u003c/a>, where Lieu externed. Customers will be able to choose from Socola’s signature truffles to melt in a cup of espresso—a truffogato—as well as a tea selection curated to match their tea-influenced chocolates such as jasmine, chai, earl grey, and matcha. \u003c/p>\n\u003cfigure id=\"attachment_77657\" class=\"wp-caption aligncenter\" style=\"max-width: 476px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Socola-Chocolatier-Barista-store.jpg\" alt=\"Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\" width=\"476\" height=\"400\" class=\"size-full wp-image-77657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Socola Chocolatier + Barista is slated to open Monday, February 10 in San Francisco. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Socola is the word for chocolate in Vietnamese, a nod to Lieu’s Chinese Vietnamese heritage. Lieu’s mom was pregnant with her when her family left Vietnam as refugees in 1982. Her parents spent two years in a refugee camp in Kuala Lumpur—where Wendy was born—before they eventually settled in Emeryville, CA. “I escaped many times by boat, in a small boat, and finally I made it,” says Tom Lieu, Wendy’s father, in a recent phone interview. Once there, Wendy’s mother learned to do nails and her father delivered papers. After years of saving, her parents opened their own nail salon. \u003c/p>\n\u003cfigure id=\"attachment_77646\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Chocolates.jpg\" alt=\"A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-77646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tray of chocolates from Socola Chocolatier. Photo: Momo Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu remembers booking manicure and pedicure appointments at the nail shop when she was as young as 8 years old. “We were hustling!” exclaims Lieu, as she reminisced over her formative years. They sold Girl Scout cookies and their homemade friendship bracelets while working at the nail salon. ”We’ve just grown up being business women and entrepreneurs.”\u003c/p>\n\u003cfigure id=\"attachment_77649\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Susan-and-Wendy-Lieu.jpg\" alt=\"Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\" width=\"1280\" height=\"853\" class=\"size-full wp-image-77649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Susan Lieu, left, with her sister Wendy of Socola Chocolatier. Photo courtesy of Socola Chocolatier\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in a Vietnamese household, Lieu was no stranger to cooking and the love and appreciation of food. She scoured cookbooks and received “weird gifts” like a sandwich press, and even made her own French bread when she was nine. However, there was one food item that baffled her—chocolate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While working at Sanrio Surprises, a Hello Kitty store in a strip mall, Lieu, then 15, would pass by See’s Candies everyday, and wonder how chocolates are made. “We’d obviously eat their samples and buy chocolates too but eventually one day I was like, ‘Wait! How did they make that?’ I loved to create things, but I couldn’t figure out how to make chocolate.”\u003c/p>\n\u003cp>She started poring over magazine recipes, experimenting with ingredients, and saving up the wages she got from working at the Hello Kitty store to buy chocolate-making supplies.\u003c/p>\n\u003cp>Her big break came when their Santa Rosa neighbor, a marketing person for KSRO, tried her chocolates. Within a week, Lieu found herself on the radio talking about her hobby and newly-minted chocolate business. “Everyone we knew was calling in and they were like, ‘Wendy! We didn’t know you started a business.’” “And I was kind of like, ‘Me neither!’”\u003c/p>\n\u003cfigure id=\"attachment_77652\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-with-her-mother.jpg\" alt=\"Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\" width=\"1280\" height=\"843\" class=\"size-full wp-image-77652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy and Susan with their late mother, Jennifer Ha, in El Cerrito circa 1986. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Though Lieu clearly had a talent for chocolate-making, she felt like she didn’t have the support of her father, who raised Wendy and sister Susan as a widowed single parent after their mother passed away when Wendy was 14. As with most immigrant parents, Lieu’s father’s desire for a better life for their children played a very significant part in his view of the sister’s budding business. “’I didn’t bring you to the U.S. so that you could make chocolates,’” Lieu recalls her father telling her. Her father wanted her to go to college and get a stable job. Lieu said that was the toughest part—seeking her father’s approval. \u003c/p>\n\u003cp>So Lieu went on to college, graduated and pursued a career at a major consulting firm. However, chocolate remained her side hustle, and passion. She maintained her chocolate business with her sister and attended pastry school at night and during the weekends at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie\u003c/a>.\u003c/p>\n\u003cp>In 2012, Lieu made the decision to work full time at Socola. It wasn’t the challenge of owning a business that worried her, or the boys’ club of chocolatiers. With names like Joseph Schmidt, Jacques Torres, and Dolf Teuscher, the world of chocolate is a mostly-white, male boys’ club. “I taught myself and sometimes it feels like I’m not as credible as other people, but my chocolates speak for me,” Lieu said. “Delicately daring” is how she describes her chocolates.\u003c/p>\n\u003cp>Lieu was worried about how her father would react. \u003c/p>\n\u003cp>They were driving from Houston to Austin when she broke the news—that she was quitting her job and focusing on chocolates full-time. “If I put 100 percent of my energy into it I don’t know what it could be but it could be something amazing and I would rather try for that—to see what that unknown is going to be.” \u003c/p>\n\u003cp>His reaction was one she did not expect. “He started tearing up and then was like ‘That is exactly what me and your mom said when we left Vietnam. Do it.” Lieu still gets teary-eyed recalling that moment of her dad’s acceptance. \u003c/p>\n\u003cfigure id=\"attachment_77650\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Wendy-and-Tom-Lieu.jpg\" alt=\"Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\" width=\"911\" height=\"592\" class=\"size-full wp-image-77650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wendy with her father, Tom Lieu. Photo courtesy of Wendy Lieu\u003c/figcaption>\u003c/figure>\n\u003cp>Lieu’s come a long way from the teenaged girl who just had a passion for making chocolates to a full-fledged business woman and chocolatier.\u003c/p>\n\u003cp>“I’m very proud and I think she will be very successful,” says Lieu’s father in a recent interview. “I’m very happy.” \u003c/p>\n\u003cp>Socola Chocolatier + Barista’s grand opening is Tuesday, February 11. Earlier that week, Lieu willing picking up her father, who’s flying in from Texas to celebrate with his daughter. \u003c/p>\n\u003cul>\n\u003ch3>Information\u003c/h3>\n\u003cli>\u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier + Barista\u003c/a> is located at 535 Folsom Street in San Francisco. The grand opening will be on Tuesday, February 11. Store hours will be: Mon-Fri 7am-6pm; Sat: 9am-3pm; Closed on Sunday.\u003c/li>\n\u003cli>See Wendy Lieu’s Socola \u003ca href=\"http://www.instructables.com/id/Jasmine-Tea-Truffles/?ALLSTEPS\">\u003cstrong>Jasmine Tea Truffle Recipe\u003c/strong>\u003c/a>.\u003c/li>\n\u003cli>Wendy Lieu will be honored next month on March 8 at \u003ca href=\"http://caamedia.org/blog/2014/01/15/caamfeast\">CAAMFeast\u003c/a>, an evening of food tastings, films, and a live auction fundraiser honoring the achievements of Asian American chefs and foodmakers. CAAMFeast takes place Saturday, March 8, 2014 from 6-9pm at One Kearny Club in San Francisco.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Ashlyn Perri is the Digital and Interactive Media associate for the \u003ca href=\"http://caamedia.org\">Center for Asian American Media\u003c/a>. She was born, bread and buttered in a Japalian (Japanese & Italian) household in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Off the Menu: Asian America\u003c/strong> is a multimedia initiative between the Center for Asian American Media and KQED, featuring a one-hour PBS primetime special by filmmaker Grace Lee (The Grace Lee Project, American Revolutionary), original stories and web content.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77430/socola-chocolatier-dreams-big-with-brick-and-mortar-shop","authors":["5542"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1653","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_11455","bayareabites_13014","bayareabites_13031","bayareabites_13033","bayareabites_11178","bayareabites_1791","bayareabites_81","bayareabites_68","bayareabites_13032"],"featImg":"bayareabites_77677","label":"bayareabites"},"bayareabites_59001":{"type":"posts","id":"bayareabites_59001","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59001","score":null,"sort":[1364577080000]},"guestAuthors":[],"slug":"pbs-wants-your-stories-for-new-film-asian-chops","title":"PBS Wants YOUR Stories for New Film “Asian Chops”","publishDate":1364577080,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F84915099\" frameborder=\"no\" scrolling=\"no\" width=\"100%\" height=\"166\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"PBS is soliciting ideas, characters and locations for a new documentary by filmmaker Grace Lee with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.","status":"publish","parent":0,"modified":1364955738,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1604},"headData":{"title":"PBS Wants YOUR Stories for New Film “Asian Chops” | KQED","description":"PBS is soliciting ideas, characters and locations for a new documentary by filmmaker Grace Lee with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"PBS Wants YOUR Stories for New Film “Asian Chops”","datePublished":"2013-03-29T17:11:20.000Z","dateModified":"2013-04-03T02:22:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59001 http://blogs.kqed.org/bayareabites/?p=59001","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/29/pbs-wants-your-stories-for-new-film-asian-chops/","disqusTitle":"PBS Wants YOUR Stories for New Film “Asian Chops”","path":"/bayareabites/59001/pbs-wants-your-stories-for-new-film-asian-chops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F84915099\" frameborder=\"no\" scrolling=\"no\" width=\"100%\" height=\"166\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59001/pbs-wants-your-stories-for-new-film-asian-chops","authors":["5283"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_45","bayareabites_1875","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_11453","bayareabites_11455","bayareabites_11454","bayareabites_14740","bayareabites_10292"],"featImg":"bayareabites_59102","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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