As we celebrate Asian American, Native Hawaiian, and Pacific Islander (AANHPI) Heritage Month this May, we’re diving into the wisdom rooted in these vibrant cultures. We are honoring the stories, resilience, and culinary expertise that span from the spice routes of South Asia and the islands of the Pacific to the bustling night markets of East Asia.
At the heart of AANHPI foodways lies a profound truth: nourishment is a living connection. It lays a bridge to our history, to the earth, and to our communities.
Connecting to History: The Art of Exploration
Food is one of the most powerful ways to immerse yourself in cultural history. This month, we encourage you to treat your lunch as an act of culinary discovery:
- The Narrative of the Bao: These pillows of dough represent a centuries-old tradition of community and portable comfort found across East and Southeast Asia, each region adding its own local soul to the filling.
- A Journey of Textures: From the snap of fermented vegetables to the silkiness of rice-based noodles, AANHPI cuisines offer a masterclass in texture. Taste test and experiment with ingredients or spices you may have never tried before.
- Honoring the Source: We are centering ingredients like miso and lemongrass not just for their vibrant flavors, but for the wisdom and preservation methods that brought them to our modern kitchens.
Connecting to the Earth: The Living History of Fermentation
Fermentation traditions were born from a deep connection to the land and a necessity for preservation. In Korean culture, the practice of Kimjang (making and sharing kimchi) is a communal act of survival and celebration. By honoring these methods, we support a microbiome that is as diverse and resilient as the cultures themselves.
Chef’s Corner Focus: Lauryn Chun We’re taking a page out of Lauryn Chun’s book this month. As the founder of Mother-in-Law’s Kimchi, Lauryn is a pioneer in bringing the ancient art of Korean fermentation to modern American kitchens. She advocates for the “slow food” movement, reminding us that the best things, for our gut and our communities, require time and intentionality. Fermentation was historically a way to honor the harvest and ensure that nothing the earth provided went to waste. Through her craft, Lauryn shows us that fermentation is a form of storytelling. Every batch captures the unique environment, season, and artisanal touch, transforming simple vegetables into a living legacy.
Connecting to Each Other: Wellness Beyond the Plate
From the communal street food stalls of Southeast Asia to the ritual of shared family tables, the social pillar of health remains central to cultures. Science echoes this ancestral wisdom, showing that the simple act of sharing a meal with others can naturally lower stress levels and improve digestion.
This month, the lunch hour offers an opportunity to transform a rushed block on the calendar into a moment of connection. Stepping away from the screen to share a table in the café becomes a chance to appreciate complex new flavors alongside peers.
Come check out the Bao Buns in our cafes this month, as our culinary teams honor the rich history behind these dishes. We invite you to pull up a chair, hear the stories behind the food, and discover the culinary heritage rooted in every bite.