Hyphen magazine - Asian American arts, culture, and politics

Topic “Food”

Back to the Future of Farming

Back to the Future of Farming

Kaye Kozuki is passionate about...

Nina Kahori Fal... | Mon, Jan 28th- 9:36am | california, CSA, Delaware, direct-to-consumer, Ken Suzuki, Kozuki Farms, NAFTA, New York, Sang Lee Farms, Feature, Business, Community, Culture, Issue 22: Throwback - Winter 2010, Food, History, Immigration
Make Magazine

Make Magazine

When Malaka Gharib, founder of the Washington, DC, zine The Runcible Spoon, is told that her publication has been spotted in the halls of the federal government, she chuckles in disbelief: “Really?” Her reaction is understandable: The zine,...

Lisa Wong Macabasco | Wed, Apr 20th- 5:01pm | Issue 22: Throwback - Winter 2010, Food, Redux, Media

Junk Food Biculturalism

Coming from a rather short family (even by Asian standards), losing track of my family members in public places has become something of a tradition. Our usual solution involves using a jump-look technique, which consists of 1. jumping and 2....

Victoria Yue | Sat, Oct 30th- 2:16am | Culture, Food
Who Needs Cooking Lessons?

Who Needs Cooking Lessons?

Jamie Oliver thinks every American should know an Asian recipe or two. Last fall, he arrived in Huntington, WV, where half the people are obese, to film his show Food Revolution. His mission: Convince a thousand locals to cook healthy meals...

Darryl Campbell | Mon, Dec 20th- 11:27pm | Food and Agriculture, Culture, Essay, Issue 21: New Legacy - Fall 2010, Food, Health & Environment
Two Cups Rice

Two Cups Rice

Sometime in my early 20s, I discovered the pleasure of the Japanese izakaya. Roughly speaking, these are taverns: places to consume beer, sake, shochu (or all three!) with food that’s straightforward, focused on the ingredients and well-suited...

Sylvan Mishima ... | Fri, Dec 16th- 11:29am | Food and Agriculture, Diaspora, Issue 21: New Legacy - Fall 2010, Food, Recipe
As American as Tofu

As American as Tofu

A confession: I’m an Asian American food writer and I’ve never liked tofu. It’s true. The all-important protein, which sustained ancient Asian civilizations for centuries, quite frankly, bores me. Tofu served in saucy, stir-fried dishes? Ho hum....

Susan C. Kim | Tue, May 17th- 12:14pm | Tofu, Business, Food and Agriculture, Issue 21: New Legacy - Fall 2010, Food, History

Peko Peko Pork Gyoza Recipe

I'm willing to go out on a limb: gyoza are my favorite food. They have been since as long as I can remember. They are a time consuming project to make, so it was always a family affair. Mother would make the filling and roll the wrappers, and my...

Sylvan Mishima ... | Mon, Dec 20th- 11:27pm | Food and Agriculture, Issue 21: New Legacy - Fall 2010, Food

Love by the Mouthful: Review of Mission Chinese Food

I walk into...

Joy Tang | Mon, Aug 16th- 7:45pm | Food, Reviews, Social Issues
Science of the Wok

Science of the Wok

Editor's note: For more fun with woks, check out Thy Tran's compendium of wok shopping tips, history, and the meaning of BTUs ...

Fumei Lam and J... | Sun, Dec 11th- 7:10pm | Accessories, Food and Agriculture, Issue 20: Inside/Out - Spring 2010, Food, Science
Labor of Love

Labor of Love

Bonnie Kwon is prepared to cook and defend. In 2009, she co-founded the District of Columbia branch of the Restaurant Opportunities Center (ROC), a national organization that advocates for better conditions for restaurant workers...

Nina Kahori Fal... | Sun, Aug 22nd- 5:49pm | Activism, Business, Food and Agriculture, Issue 20: Inside/Out - Spring 2010, Food, Gender, Health & Environment, Immigration, News & Politics, Race, Social Justice
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The South Issue

Mosey with us through the South, a region rich with history and culture -- and one that is vital to, but often overlooked in, Asian American history.

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