The Stir-Fried Tomatoes and Eggs

[elleng]

'Over the past two years of writing this column about immigrants and their food, I’ve cooked with a Filipina nurse who used scalpels to debone chicken; a Senegalese family that eats out of the same dish to emphasize everyone’s responsibility to one another; a Mexican Popsicle maker who tried to heal the ache of her divorce by sharing literal sweetness. There was a Slovakian pierogi master whose last act before leaving for the United States was opening the barn doors to set her animals free; a Polish vegetarian who learned to make bigos, a meatfest of a stew, just so she could share her mother’s recipe; and a Palestinian family that lives the American dream by hosting a Thanksgiving every night.

As a writer, I wrote this column feeling honored to be entrusted with their stories. And as the child of Chinese immigrants, I wrote this column looking up to my subjects — as I do to my own parents — for carrying the burden of living between two worlds. For finding their footing while having to bridge where they’re from with where they are.

I’ve been thinking about this because this is my last column for the magazine — another dream project beckons, which I hope you’ll hear more about soon — but also because of tomatoes and eggs.'>>>

https://www.nytimes.com/2017/02/02/magazine/the-stir-fried-tomatoes-and-eggs-my-chinese-mother-made.html?

[northoftheborder]

1. This looks simple and good - a fast lunch or supper - thanks!