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December 13, 2022

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This may have happened to you (maybe not the musical writing part), or you may know someone from an Asian background who is currently struggling as their parents had strongly expected or already had chosen a job for them.

But how many of you have bravely rejected your parents’ desires, and followed your true passion? Take it from this courageous girl, Joy Regullano. You might remember her from the viral YouTube sketch called White Fetish, or various random acting gigs like the TV Series Crazy Ex-Girlfriend (her line was “Yeah, bitch!”) or Modern Family (with her line was “You fools!”).

That’s right, Joy is quite too far from wearing a white coat. She’s an actress, comedian, and writer — every Asian parents’ nightmare. So when she told her parents that she didn’t want to be a doctor anymore, her father didn’t talk to her for 8 months. Years later, she wrote a comedy musical about it, called Supportive White Parents.

“Working on this musical has been a major part of my healing journey (my parents are imperfect people who were just passing down intergenerational trauma) and maybe it can be part of yours too,” Joy expresses.

Read through as Joy shares how she has discovered her passion for comedy, and her journey to healing and acceptance through her musical.

MY WHOLE LIFE, I THOUGHT I WAS GOING TO BE A DOCTOR JUST LIKE MY PARENTS

My parents were born and raised in the Philippines. My dad grew up very poor in one of the provinces, but after scoring in the top percentage of all students across the country on an exam, he got a scholarship to a prestigious science high school in Manila that was all expenses paid. My parents met in medical school, and soon after graduating, they came to the US by way of New York. Eventually, they made their way across the country to Eagle Rock in LA and then Orange County, where I grew up. 

My whole life, I thought I was going to be a doctor just like my parents. I tried my best to be the perfect daughter. I got straight A’s and took piano lessons since I was 3 and violin lessons starting at 8. (Well, actually, I got one B+ in AP/IB Physics, but we don’t talk about that B+) I studied math outside of school at Kumon and played educational computer games because it was a productive use of my time. I read medical books my parents had lying around the house and had subscriptions to science magazines in high school, for fun.

But as I grew older, there was a part of me that was starting to love writing and making people laugh. For 7th-grade vocabulary exercises, I cared more about making my sentences funny than using the word right. My favorite part about English and Spanish group projects was writing the scripts and acting in them. I wrote bad high school poetry. But I didn’t think that was an acceptable thing to want to do with my life, so I shoved that part down, deep inside me. I did write for the school newspaper and compete in speech contests and debate teams, but that was about the extent of my (public) creative life. 

But as I grew older, there was a part of me that was starting to love writing and making people laugh.

-Joy Regullano

I LOVED FEELING LIKE I COULD MAKE THE AUDIENCE LAUGH AND CRY JUST BY TELLING AN HONEST STORY

I went to UC Berkeley pre-med and was planning to take over my dad’s clinic when he retired. But in the first semester of my freshman year, I got a B on my first math test and a C on my first chem test, and I panicked. After some soul-searching, I realized I wasn’t actually passionate about any of that and ended up cycling through a bunch of different majors before landing on Theater and Southeast Asian Studies.

I wrote a play in college about a friend who had passed away in high school, and when I put it up in front of an audience, I was hooked. I loved feeling like I could make the audience laugh and cry just by telling an honest story. Just by being myself. I wanted to do that for the rest of my life. I loved Tina Fey and Amy Poehler’s work so much that I couldn’t even watch them for a long time because it hurt that I wasn’t doing what they were doing. 

WHITE PARENTS: A MUSICAL INSPIRED BY MY LIFE

I wrote the book and the lyrics to a comedy musical called “Supportive White Parents” about an Asian girl who tells her parents she doesn’t want to be a doctor anymore, and when they’re disappointed, she wishes on a shooting star for supportive white parents. Eventually, she learns to love her Filipino parents for who they are. My friends Sam Johnides and Tony Gonzalez wrote the music.

The musical was inspired by my life. When I told my parents I didn’t want to be a doctor like them and take over my dad’s clinic, my dad yelled at me, called me selfish, and didn’t talk to me for 8 months. I was absolutely devastated, even though I knew that making people laugh and cry was what I had been put on this earth to do. 

I felt so jealous of my white theater classmates with their seemingly endlessly supportive white parents. And funny enough, they were jealous of me because I had something called “discipline”, played multiple instruments, and knew other languages. And thus, the seed of a musical was born.

Eventually, she learns to love her Filipino parents for who they are.

-Joy Regullano

LAUGHING AT OURSELVES CAN BE ONE OF THE BEST WAYS TO HEAL

There aren’t many Asian American musicals, let alone comedy Asian American musicals. One of my teachers says that comedy is the back door to the truth. I think that laughing at ourselves can be one of the best ways to heal, as well as realizing that we are not alone. 

We as a generation are going through this together, and also, we, as well as our parents, are the products of society and intergenerational trauma. We are all imperfect people who are trying the best we can with the tools we have. 

ACCEPTANCE IS THE QUICKEST WAY TO SANITY AND PEACE

I love the serenity prayer. There are some things that we can change, and we should do what we can to change those things. There are some things we can’t change, and it’ll drive you crazy trying to. You can’t control other people. You can only control yourself. The sooner you can accept other people are how they are, the sooner you’ll stop giving your energy away. 

Also, one thing I learned that blew my mind is that it’s actually not love, to wish that your parents or family were different than who they are. If what I was asking from them was to love me for exactly who I am, with all my imperfections, isn’t that what I should be giving them too? Unconditional love and acceptance? (That’s not to say that you shouldn’t have boundaries – that could be a whole other article.) But accepting things you can’t change is the quickest way to sanity and peace. 

If what I was asking from them was to love me for exactly who I am, with all my imperfections, isn’t that what I should be giving them too?

-Joy Regullano

It’s a daily practice. But try it! After reading “The Subtle Art of Not Giving a F*ck”, I tried to imagine that I only had one f– to give a day. How much energy would I be saving by only getting bent out of shape over the most important things!? I’m not really good at giving only one f– a day. But I’ll keep trying.

One more thing – some people need to be angry before they move to acceptance. I know I did, and I still feel angry sometimes. Accepting yourself and your feelings is part of the process too. Wherever you are in your journey is okay.

CONNECT WITH JOY

Instagram: @supportivewhiteparents @joyregullano

Twitter: @swpmusical @joyregullano

Website: www.supportivewhiteparents.com

Be on the lookout for the upcoming Supportive White Parent concept album, to be released in January 2023, with singles leading up to it! 

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Youngwon Lee is the founder and CEO of Dokkaebier, an Asian-influenced craft brewery in Oakland, California. Dokkaebier takes its name from the ‘dokkaebi,’ the mysterious, shape-shifting creatures found throughout Korean folklore. Myths describe them as mischievous spirits who love to eat, drink, and be in the company of others. 

Lee started Dokkaebier after he discovered only 2% of people in the craft beer industry identify as Asian American. He knew then that he had to take action. Over the last three years, he worked tirelessly to create craft beers that not only pair well with Asian food but can make craft beer more diverse and inclusive.

Founded only three years ago, Dokkaebier is already one of the fastest-growing craft breweries in the U.S. Lee and his team have earned more than $1 million in sales, which they expect to increase to $3 million at the end of this year.

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Lee has more than a decade of experience in the alcohol industry and has finally created something uniquely his with Dokkaebier.

WHERE DOKKAEBIER CAME FROM

Although I have worked in the alcohol industry for most of my career, I spent much of it in South Korea. It was not until I started working in the beer industry in the United States that I realized I was the only Asian person. I quickly realized I needed to be the change. 

Not only was the craft beer industry missing out on some much-needed diversity, but it also lacked creativity from unique and differing perspectives and experiences.

I wanted to create the first Asian craft beer brand. Everything would be Asian-influenced, including the design, packaging, name, and branding. Most importantly, it would also have an Asian-driven taste. I wanted to be authentic to myself and bring my history and heritage to an industry I love.

I have my wife to thank for the name. One day,  she said, “Why not just name the brand after dokkaebi?” 

Dokkaebi loves to eat, drink, and play but hides during the day. It was perfect for a craft beer brand! The creatures also capture our heritage as Korean Americans, so we combined dokkaebi with beer and got Dokkaebier.

IT HAS ALWAYS BEEN A PART OF WHO WE ARE

Aaron Weshnak, our head brewer, and I know beer, but we knew we had to do a lot of experimentation to come up with something original and do it consistently. It has always been a part of who we are; we experiment, shape-shift, and try new things—just like the dokkaebi which inspired our name. We always look for that perfect combination of flavors to share with others. 

When we started our experiments, we knew we had to start with Asian cuisine. We used flavors and ingredients we grew up with, like bamboo tea, Szechuan peppercorn, and even kimchi, which remains one of our most popular craft beers today. Then, we started thinking about what makes a great dining experience. 

We think Dokkaebier should be the Asian-inspired complement to your meal, even if you are not eating Asian cuisine, and if you are, then certainly an Asian-inspired craft beer would be the cherry on top.  

IT WAS CHALLENGING TO GET SET UP ONLINE AS AN EARLY-STAGE ALCOHOL STARTUP

I founded Dokkaebier in early 2020, just before the COVID-19 pandemic. We decided to launch a pop-up taproom in San Francisco for our debut. We worked with a former chef de cuisine from the two Michelin-star-restaurant Saison to have the perfect food pairing. But the pandemic shut everything down. 

We quickly found a new way to get our craft beer to the fans we had made in such a short time. It was challenging to get set up online as an early-stage alcohol startup, but we overcame it because we are all “shape-shifters” as dokkaebis. 

We then started to sample our beer at local beer festivals and events in the San Francisco Bay Area. It was important for us to be a part of the community, especially in uncertain times. We donated food and beer to first responders at Kaiser Permanente in Santa Clara, California, and worked on exclusive collaborations with local Asian American community groups and nonprofits. We also proudly supply our beer to local small businesses, including many Asian restaurants all across California. 

We are proud that Dokkaebier is available everywhere from local grocers, such as Berkeley Bowl, Bi-Rite Market, and Gus’s Community Market, and national retailers, like BevMo!, H Mart, Whole Foods Market, and Total Wine & More.

MOST PEOPLE GET BACK INTO LINE THREE OR FOUR TIMES BECAUSE THEY LOVE OUR F LAVORS AND INGREDIENTS

We have been blown away by the support of craft beer fans and Asian Americans who credit Dokkaebier for giving them the confidence to try craft beer for the first time. Our reception has been overwhelmingly positive. 

At every beer festival that we go to, people line up to try our beer. Most people get back into line three or four times because they love our flavors and ingredients. We typically have the longest lines of any brewery at any event and have even been recognized as the top or must-see beer at the LA Beer Festival and SF Beer Week.

Dokkaebier is also an award-winning beer. Craft beer fans and alcohol industry experts have recognized us with medals and international awards. We earned best-in-class recognition at the World Beer Championships and have won 10 times at the 2021 and 2022 Annual Brewski Awards. In 2022, every one of our craft beers won an award, with our milk stout taking home Beer of the Year and our kimchi sour and yuza blonde winning platinum medals. It’s truly amazing to see what we’ve accomplished in a short time.

Finally, we have been hard at work making Dokkaebier more accessible to more people. Dokkaebier is now carried in more than 400 restaurants and retailers, and we expect to see sales skyrocket this year. 

MY INDUSTRY EXPERIENCE HAS ALLOWED ME TO FOCUS MORE ON INNOVATION

The alcohol industry is heavily regulated and very complex. Even in the craft beer industry, every aspect of the business can be a massive undertaking, from manufacturing, distribution, and sales to operating a taproom. Fortunately, I have a lot of experience in the industry and have been able to navigate it all easily.

My industry experience has allowed me to focus more on innovation, especially research, and development. I believe Dokkaebier focuses more on ingredients and flavors than other craft beer companies or breweries. In only three years, we have developed and released more than 40 original craft beers. 

We can experiment more freely with all sorts of ingredients and collect feedback from craft beer fans about the flavors they want in ways other beer companies could not. Our relationship with our customers and community makes it easier for our craft beer to stand out.

STAYING TRUE TO OUR ROOTS MEANS EXPLORING THE WORLD AND SHARING OUR SPIRIT WITH OTHERS

We want to establish Dokkaebier as a nationally renowned Asian craft beer brand. When someone mentions one of our core beers, such as kimchi sour, we want them to think, “Isn’t that from Dokkaebier”? 

We hope that one day, Dokkaebier will be a household name and synonymous with Asian craft beer. In the near future, we might also move beyond craft beer. Dokkaebier could also introduce adults to other alcohol, like spirits, with our Asian-influenced style.

As a company, Dokkaebier values adventurousness, shape-shifting, and indulgence. We want to be available in other regions and different types of alcohol, as it aligns with our adventurous and shape-shifting spirit. For us, staying true to our roots means exploring the world and sharing our spirit with others.

ADVICE FOR THOSE WHO WANT TO ENTER THE CRAFT BEER INDUSTRY

The alcohol industry can be challenging as an entrepreneur, especially as a startup founder. I recommend working at a craft brewery or alcohol company for at least a few months. It is a great way to get paid to learn and find a mentor.

As an underrepresented minority in the industry, do not be shy. Once you find an opportunity, look for ways to bring your unique perspective to the business. Combining your unique voice is an important step to differentiate your personal and future craft beer brand from everyone else.

CONNECT WITH YOUNGWON

Website: enjoydkb.com

Instagram: @dokkaebier

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