I Spent My Life Assimilating, but My Father's Recipe Reminds Me of Who I Am

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I Spent My Life Assimilating, but My Father's Recipe Reminds Me of Who I Am
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'If you want to know Hmong food, you need to know our story. Our DNA is woven into the food we eat.' chefyiavang

, my first brick-and-mortar restaurant. It sounds really cheesy, like a Hallmark movie, but this is what I wanted all along.In 1983 my parents had a chance to leave the refugee camp. There wasn’t enough funding for the camp, and there were rumors of it closing. But my dad didn’t want to leave his army buddies behind. They finally did in 1988; at that point he had family so it was a different game.

My dad didn’t want to raise us like that, so we moved to Lancaster and lived with the Amish and the Mennonites. The worst thing we could do was hang out on a dairy farm. The real thug life, I tell people. Only now do I understand the depths of the sacrifices that my mom and dad made so I could have opportunities they could never dream of.

I have nothing against veganism, but what I learned in America is that the majority-white culture can be like, “Be yourself, but be yourself in a way that makes me feel comfortable.” That’s how I felt my whole life. In college I don’t think my friends meant it in a bad way, but they would tell me they didn’t see me as Hmong. But if I had acted traditionally Hmong, I wouldn’t have been there. They couldn’t see that I changed to meet them in the middle, and that’s why we were friends.

If you want to know Hmong food, you need to know our story. Our DNA is woven into the food we eat. But so often people don’t see that. When people look at us, especially Asians, they get a caricature. They don’t see our story. They don’t see our love and our loss. This is especially important given the recent anti-Asian rhetoric and violence. People need to know us not through their own preconceptions but through the food that’s close to our heart.

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