We wrote and illustrated this zine of interviews with Second Generation Seeds, a community of growers and farmers committed to fostering the bond between the Asian and South West Asian/North African (SWANA) diasporas and the plants that have co-evolved alongside them. You can download the PDF here.
We interviewed Ji Hye Kim for Thrillist. The owner and chef of Ann Arbor’s Miss Kim shared a recipe for hobak jeon, and talked about Chuseok Korea’s Mid-Autumn Harvest Festival. Read the article here.
Read MoreFor The San Francisco Chronicle, Hannah reviewed director Domee Shi’s brilliant new film ‘Turning Red.’ Read it here!
Read MoreAn exuberant hunger drives the characters of Sang Young Park’s beautiful novel. Read our review for Eater.
During the 1980 Gwangju Uprising, civilians took to the streets to call for democracy in long days of protest. Jumeokbap, or rice balls, served as sustenance during this important moment for Korean democracy.
Read MoreDon’t read Crying in H Mart on an empty stomach. In this memoir, mouthwatering descriptions of savory Korean noodles, burbling stews, and the crisp crunch of peppers are Michelle Zauner’s surest route to remembering her late mother and forging her own ties to her Korean heritage. Read our profile in Kirkus Reviews.
Read MoreAs one of the most culturally diverse thoroughfares in the United States, Roosevelt Avenue in Queens boasts a dining scene that spans cuisines across Asia, the Caribbean, South America, and beyond. Read it here.
Read MoreMinari shows that we can make room for a different kind of Asian American story. Read our review in Bitch Media.
Read More“Slowly, if you learn to like durian, then you will like the smell as well.” Read the essay over at Asian American Writer’s Workshop.
Read MoreWith Take 31 and Her Name Is Han in its robust roster, plus a role in hits like Atomix, Hand Hospitality is catering to New York’s appetite for creative Korean cuisine. Read our profile for Eater.
Read MoreFor Goldthread, we interviewed five chefs who are serving mind-blowing Chinese food in NYC.
Read MoreWe took a look at the history of wheat, noodles and dumplings in China for Goldthread!
Read MoreWe dug into the origins of 5 classic Korean-Chinese dishes for our first piece for Goldthread.
Read MoreWant to learn how to cook Korean Buddhist cuisine? This online course is for you.
Read MoreHow did Korean dumplings become known as mandu? Learn more about the history of dumplings in East Asia.
Read MoreAlcohol is the ultimate social lubricant in Korea.
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