Stories

August 11, 2023

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Michael Yam, the host of NFL Total Access on NFL Network, has now ventured into the world of children’s books with his first-ever creation, “Fried Rice and Marinara.”

This heartwarming tale revolves around Mikey Yam, a character just like Michael, who cherishes both his Chinese and Italian heritage. Michael wrote this story to show young readers that it’s okay to have a diverse background and to be proud of who they are.

Drawing inspiration from his own life, Michael wanted to share the joy of embracing different cultures with children. In “Fried Rice and Marinara”, he uses the magic of food to bring the story to life and spark curiosity about diverse backgrounds. Through this delightful book, Michael hopes to encourage kids to learn about their own heritage and appreciate the uniqueness of others.

As a first-time children’s book author and illustrator, Michael faced some challenges, but his passion for storytelling and connecting with young readers drove him forward.

Read through as we learn more about Michael and how he aims to inspire all children to feel confident in their identities with his book “Fried Rice and Marinara”, through an interview with Asian Hustle Network.

BREAKING BARRIERS WITH “FRIED RICE AND MARINARA”

During the course of my career, I have been fortunate enough to speak to students about a path in broadcasting. I have always been disheartened by the lack of Asian representation in media classes. Aside from cultural factors, I believe the lack of widespread representation at high levels of sportscasting is a major reason why Asian American students are picking other career paths.

Strengthening the pipeline is one of the ways I think this changes. If young kids can see themselves in stories, I think it can spark an interest in storytelling. 

MIKEY YAM AS A MULTIETHNIC LEAD CHARACTER

As a kid, I didn’t think anything of the different cultures. I always knew I was Chinese and Italian, but as I got older, I realized that my friends didn’t have to think about or balance multiple cultural experiences that were very different.

Part of the reason I wanted to write “Fried Rice and Marinara” was to have young readers see a multiethnic character in a lead role. I also wanted to spark the thought that families with diverse backgrounds are normal.

At times in my childhood, I thought I had to “pick a side”, which is weird to think about now. I really want young kids to be able to embrace their heritage and be proud of their background. I know for my family, food was a backdrop to everything we did. I wanted to use cuisine as a vehicle to bring the story to life.

NAVIGATING BOTH SIDES OF HIS HERITAGE

First and foremost, it’s about embracing both cultures. I think many people focus on the differences between ethnicities, but we would all be in a better place if we gravitated to what’s the same.

Both my Chinese and Italian sides value family and the joy that comes from spending time with each other. I have fond memories of BBQs as a kid and my birthday parties having both Italian and Chinese food. 

CHALLENGES HE FACED IN THE WRITING PROCESS

I’ve spent my career telling the stories of athletes. I’m comfortable in that realm, but with “Fried Rice and Mariana”, it’s the first time I tried to connect with a young audience in a medium I’ve never worked in.

I have always loved having fun with my nieces and nephews, telling them crazy stories at home. I tried to imagine telling them this story as if we were in person. No, I can’t rhyme on the fly like in the book, but it’s about the tone.

I always love asking kids questions to see where their mind goes. If you notice at the back of the book, there is a page that gives kids an opportunity to write their funky food combinations with the ability to draw them, too. It’s really important to me that the experience with the book doesn’t end when they’re finished reading it. 

WHAT HE HOPES FOR READERS TO TAKE FROM HIS BOOK

I want young Asian readers to be able to see themselves as a main character in a story.

According to a study conducted by the University of Wisconsin (2022) you are nearly as likely (39% BIPOC/37% Animal/Object) to see a children’s story about an animal or object than you are to see a story depicting a character from a diverse background. I see that as a problem. 

I want all children to be exposed to various cultures. The child who doesn’t often get to see characters who look like them will hopefully feel confident and have more self-worth. My hope is other children will be exposed to other cultures and develop an appreciation for experiences different from their own.  

CONNECT WITH MIKE YAM

Instagram: @Mike_Yam

Twitter: @Mike_Yam

Threads: @Mike_Yam

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Fifth-generation Entrepreneur Reimagines NYC Chinatown Landmark While Preserving Cultural Traditions

Even though times are tough and New York’s Chinatown is on the verge of dying, there is one place where things appear to be mostly the same as they have always been.

Since Mei Lum started volunteering as a child, Wing on Wo & Co has been run by her family. Brilliant and creative heritage enterprises have withstood generations of economic ups and downs. Mei represents her family’s legacy and New Yorkers and future generations of Chinatown residents.

The 32-year-old fifth-generation owner has bigger plans. Mei revived Wing on Wo’s late-19th-century ambiance. The store was a meeting place, credit union, and informal post office for low-income Chinese employees during the Chinese Exclusion Act.

She wants to run things because she has always wanted to expand the store’s conceptual boundaries. “A business doesn’t have to be so economically driven. There can still be genuine connections, which sustain a community,” she told The Guardian.

Wing on Wo is still primarily run by the original family for over a century. For 30 years, Mei’s father Gary has chatted with clients at the counter. Lorraine, her mother, handles the website and order processing. Her 105-year-old grandmother, Nancy, promotes the store’s hand-painted wine cups, fish-shaped glazed vases, and elegant dinner plates on Instagram.

In 2016, her grandmother intended to sell the family-owned porcelain specialty shop, which was worth close to $10 million. Mei took over the business to preserve it and create a community hub. She was planning to study international relations at Columbia University, but she now wants to run the family business. She wanted the store to be a hub for activists and artists to fight gentrification and displacement.

As a result of the pandemic, Mei decided to focus her efforts on online sales, digital advertising, and social media. To ensure that the business is preserving tradition and shaping the future of Chinatown, she has added several new initiatives, such as youth programs, an artist residency, and a ceramicist fair.

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This Street Vendor Selling “Magic Water” Proves That No One Is Too Small To Be Successful

Priscilla Cornejo, better known as Nanay Bebe to the local people (“Nanay” means mother in Filipino), has been selling her magical water to the community since 1980 in the Philippines. She is convinced that her drink’s distinctive flavor is why so many customers seek out her business.

Magic Water, or known to be its local term “Samalamig” is also recognized as a leading refreshing drink in the Philippines. Despite coming from modest means, Nanay Bebe makes it her mission each day to quench the thirst of those hungry for success.

She explained that her drink is not just ordinary cold water. It has clear agar, sugar, mineral water, and tons of ice. When the agar hits the ice, it tends to melt, creating the ‘magic water,’ that will surely quench your thirst. 

Her business may not look like much compared to big companies or restaurants, as she only sells on the street, but it has tremendous growth potential. Nanay Bebe sells her magic water for PHP5 or PHP10 ($0.08 or $0.17) in small plastic bags, cups or some customers even bring their own Aquaflask or tumblers. From what she described, weekly earnings for her business could reach PHP35,000 ($600).

An endless line of curious onlookers from the street awaits to sample Nanay Bebe’s magic water. Many online publications, including those dedicated to food and social news, have featured it. Even today, some people attempt to duplicate Nanay Bebe’s traditional drink formula.

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From Gas Jockey To Binance CEO: How Changpeng Zhao Became Richest Man In Cryptocurrency

Binance is one of the most valuable cryptocurrency exchanges in the world as of today, and its founder and current CEO is Changpeng Zhao, according to the Bloomberg Billionaires Index, had a net worth of approximately $30 billion, which placed him in 33rd spot on the list of the world’s richest people.

Early on in life, Zhao was born into a family of educators in a rural village in Jiangsu province, China. He claimed that as a child living in rural China, he had to endure food rationing. His family immigrated to Canada in the late 1980s and felt incredibly fortunate to have been able to leave China.

When Zhao and his family moved to Canada, he worked several part-time jobs, including one at McDonald’s. He attempted to earn money at 14 by working at a Chevron gas station and as a volleyball referee.

He studied computer science at McGill University in Montreal, where he developed an interest in technology similar to that of his father, a math prodigy and programmer in his teens.

Zhao began coding when he was only 16 years old and took programming classes in high school before enrolling at McGill University.  After finishing college, Zhao worked at the Tokyo Exchange and then at Bloomberg in the Tradebook department from 2001 to 2005. Zhao left his job in 2005 to become a partner at the Shanghai firm Fusion Systems, which developed software for the financial markets. 

After discovering Bitcoin in 2013 while playing poker, he went all-in on crypto and committed his life to it. He even gave up his home to fund his Bitcoin investment. He persisted, even as the value of bitcoin dropped from $600 to $200 after he bought it.

Being a tech leader at Blockchain, a cryptocurrency wallet provider, and OKCoin, a cryptocurrency marketplace, Zhao decided to create his exchange, combining the efficiency of high-frequency trading platforms he had previously developed with the potential of cryptocurrencies. Thus, he started Binance with a $15 million initial coin offering.

However, getting to the top is more complicated than it seems, especially for Binance. When Binance’s cryptocurrency, BNB, dropped in value below its ICO price, Zhao and his early colleagues were forced to adapt quickly to changing market conditions.

As a result, Zhao initiated the initiative to make Binance a distributed organization with a flexible international staff. He was also instrumental in growing Binance into a user-friendly platform with maximum bandwidth, low fees, and other benefits.

In a relatively short period, Binance’s offering became too attractive to the cryptocurrency community to be held back by persistent difficulties. Six months after its launch, Binance soared to the top of the cryptocurrency exchange rankings, which remains to this day.

He is now widely known by his alias CZ and is widely regarded as the cryptocurrency industry’s most influential and prosperous figure. His majority stake in the cryptocurrency platform is responsible for much of his wealth at around $30.6 billion. Since the exact value of Zhao’s cryptocurrency holdings is unknown, Bloomberg’s blog post reported that it did not factor them into his wealth.

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A Culinary Adventure With Mark Wiens On HBO Go To Debut This November

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A small look into the culture of Singapore will be presented in the Food Affair with Mark Wiens episode that will be made available on HBO GO on November 18th. Food is a serious matter; for Mark, it is not simply about consuming food; instead, he will bring each dish’s cultural and traditional elements to life.

The six-part series will feature him shooting the breeze up with everyone from Michelin-starred chefs to legendary street food vendors in Singapore.  He is impressed but used to being delighted by the city because it is home to more than fifty restaurants with Michelin stars and over sixty entries in the Bib Gourmand guide.

Mark found it inspiring to hear how the owners of different restaurants came to follow their dreams and create the unique cuisines they do today. ”It’s undeniable that food is at the center of all our lives, and that’s what brought us all together,” Mark shared.

The 36-year-old food enthusiast has persisted in pursuing his hobby of food vlogging, and he frequently takes the 9.3M audience of his YouTube channel around the world as he samples a variety of mouthwatering cuisines. The expressions on his face communicate to anyone who watches him exactly how delicious each dish is.

Follow Mark as he explores all aspects of Singapore’s food culture, from hawker centers and high-end restaurants.