The Chinese-Born Doctor Who Brought Tofu to America

Yamei Kin Was a Scientific Prodigy Who Promoted the Chinese Art of Living to U.S. Audiences

On a hot summer day in 1918, syndicated reporter Sarah McDougal paid a visit to an unusual laboratory of the U.S. Department of Agriculture Bureau of Chemistry, a predecessor to the Food and Drug Administration, in its Romanesque Revival building near the piers of New York City’s Hudson River. The bureau usually worried itself with detecting adulterants in imports, but its role had expanded during wartime to investigate “meritorious substitutes” for foods made scarce by the trade disruptions and hungry armies of World War I—in particular, red meat, wheat, and …

Your Chinese Menu Is Really a Time Machine

Sweet and Sour Pork and Chop Suey Aren’t Just Delicious; They Also Tell Stories of Waves of Immigration from China

I grew up in a Chinese restaurant called the Peking Restaurant in rural New England during the 1970s and ’80s. I was that kid you saw running around the tables …

At an Irish-American Funeral Home, I Found My Chinese Roots

Just Blocks Away From the Blarney Stone Pub, Buddhist Nuns Helped My Family Lay My Grandmother to Rest in San Francisco

In a room filled with wreaths bearing Chinese characters on broad ribbons, two Buddhist nuns in embroidered yellow robes started chanting and striking bells. One by one, members of my …

Hot Sauce, Be My Fiery Muse

Creating a Piece of Art Dedicated to the Pleasure (and Pain) of Sriracha and Tapatío

At the drawing desk in my bedroom studio in Los Feliz, I was busy making semi-circles and slash marks with my pen on a sketch of three bearded characters holding …

Why My Chinese New Year Performance Needs Improvement

Even Here In L.A., My Parents Have Kept the Tradition Alive. Now I’d Better Learn To Do the Same.

Never mind exactly how old I am. Let’s just say I’m too old to be receiving a red envelope from my parents on Chinese New Year. Yet every year they …