Immigrants make our food system vibrant, diverse and delicious. Each week, food writer Sari Kamin will speak to a noteworthy guest about how food helps connect them to their past, ease potential conflict across cultures and strengthen the future. She’ll also explore what it’s really like to be an immigrant in the U.S.A today.
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Immigrants make our food system vibrant, diverse and delicious. Each week, food writer Sari Kamin will speak to a noteworthy guest about how food helps connect them to their past, ease potential conflict across cultures and strengthen the future. She’ll also explore what it’s really like to be an immigrant in the U.S.A today.
Episode 62: Cold Brew Tea and Chinese-American Identity with Evy Chen
Food Without Borders
40 minutes 1 second
6 years ago
Episode 62: Cold Brew Tea and Chinese-American Identity with Evy Chen
Evy Chen is founder of Evy Tea, the first cold-brew tea company in the US, and its brick and mortar location, Tea Bar in Boston. Born in Southeast China, Evy's politically-active family instilled in her independece, creativity and a knack for blending flavors, which evolved when she came to the US for college. She talks about the interwovenness of tea in Chinese culture, her shock at trying American iced tea for the first time, scaling a product while staying true to its quality, and unpacking the myth of cultural authenticity.
Food Without Borders
Immigrants make our food system vibrant, diverse and delicious. Each week, food writer Sari Kamin will speak to a noteworthy guest about how food helps connect them to their past, ease potential conflict across cultures and strengthen the future. She’ll also explore what it’s really like to be an immigrant in the U.S.A today.
