Award-winning chef, entrepreneur, writer, and advocate are just some of the hats Natalie Keng wears. Keng’s Chinese Southern Belle (chinesesouthernbelle.com) is a multi-faceted business that uses food to build healthy, sustainable communities, support diversity, and strong local economies. Along with her beloved mom, Margaret, the Atlanta native offers cooking classes, ... Continue Reading
COVID-19 Doesn’t Discriminate and Neither Should We
As we come to grips with multiple and related health, social, economic inequities (including housing, public education and food access) and ways to close the gap, from policy changes to implementation and enforcement, I am reminded of an old Chinese saying from my grandparents as they shared stories of living through war, invasion and communism. "The Chinese character/word ... Continue Reading
Black, Hispanic Kids Targeted by Ads for Junk Foods
Black, Hispanic Kids Targeted by Ads for Junk Foods Education, awareness (and exercise) are needed from all sides to address poor eating habits and improve children's health especially in low income communities: parents, kids, schools. Media isn't to blame but highly influential. Education and awareness obviously starts at home. Sedentary habits like watching more ... Continue Reading
Earth Day Every Day: Grains of Wisdom: Sustainable Rice Cultivation
When most of us think of rice fields, we vision expanses of flooded rice patties, Asian peasants with traditional conical hats, knee-deep in muddy waters, planting rows upon rows of seedlings... There is a movement a-field that is impacting how rice is grown around the world for the better. S.R.I. (system of rice intensification) is a sustainable method of growing rice that ... Continue Reading
Chinese Soul Food: Intersections of Race and Gender in What We Eat
A Dash of Faith and a Dollop of Love Like many traditional dishes around the world where written recipes are virtually non-existent because the cooks -- women, people of color and other groups considered second-class citizens-- were not allowed to attend school and often couldn’t read or write, their culinary legacies were handed down verbally with a dash of faith and a dollop ... Continue Reading