Stories

July 30, 2023

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The effects of climate change are becoming increasingly evident today. This is why three visionary individuals came together to address one pressing issue: the unsustainable practices in our food system, particularly regarding seafood.

Kelly Pan, Adrian Miranda, and Stephanie Claudino Daffara, the founders of Impact Food, combined their diverse expertise and unwavering commitment to create a positive impact.

Driven by a shared passion for food innovation and ocean sustainability, they embarked on a journey to revolutionize the concept of seafood. Through meticulous research and cutting-edge technology, by studying the composition of animal-based seafood and leveraging their knowledge in food science and molecular biology, they developed their first product, Impact Tuna.

With Impact Food, Kelly, Adrian, and Stephanie strive to redefine the way we approach food. By choosing plant-based seafood, individuals not only enjoy a delectable culinary experience but also contribute to a healthier future for our planet, our oceans, and ourselves.

Read through as we learn more about the remarkable journey of Impact Food and its founders, Kelly, Adrian, and Stephanie, through an exclusive interview with Asian Hustle Network.

IMPACT FOOD’S DYNAMIC FOUNDER TRIO

In January 2020, we met while studying at UC Berkeley in renowned scientist and entrepreneur Dr. Ricardo San Martin’s Alternative Meat Challenge Lab, a product-design-based entrepreneurship course that examines how food is made and why alternative meats are a key solution to creating a more sustainable food system.

A passionate foodie-business student (Kelly), a vegan home chef-computer science student (Stephanie), and a scientist-biochemistry student (Adrian) found each other and decided to combine their fields of expertise to work towards a shared passion for food innovation and ocean sustainability. 

REDEFINING SEAFOOD SUSTAINABILITY

We were inspired by the innovative solutions we saw in terrestrial meat products like beef and chicken, and the science behind creating them. As we brainstormed in class for a protein alternative that could become the center of the plate, we realized that seafood was a wide white space in dire need of new solutions.

With an ever increasing global population, the conventional seafood industry (e.g. commercial fishing and aquaculture) continues to overfish and deplete our oceans but is still unable to keep up with rising seafood demand. 90% of fish stocks have been used up, and we’re rapidly losing biodiversity and destroying marine ecosystems which support all life on our planet, so we need to take action now before it is too late.

This is when we knew we were on a mission to reimagine a more sustainable food system through delicious and nutritious seafood created using plants and scientific innovation. Through Impact Food, we would be able to do our part in alleviating pressure on our oceans and transform our global food system to be better for our people, planet, and animals.

OVERCOMING OBSTACLES IN PLANT-BASED SEAFOOD INNOVATION

At Impact Food, one of our core values is “Delicious Innovation” – to always develop the tastiest, high-quality food.

All seafood species have a very unique, complex taste and texture profile, so we knew that it would be challenging to recreate the sensory experience of conventional seafood. To overcome the challenge of developing realistic seafood texture, we focused heavily on R&D and consulted with industry experts from chefs to scientists and seafood purveyors to truly understand the composition of fish. This knowledge combined with a lot of experimentation allowed us to match the subtle ocean flavor, nutritional profile, and delicate texture of species like bluefin tuna.

Another challenge we faced was scaling our proprietary seafood texturization technology. We were very fortunate to bring on a talented bioprocess engineer last fall, who helped us scale our process and significantly accelerate our commercialization timeline.

IMPACT FOOD’S UNIQUE SEAFOOD PRODUCTION PROCESS

The process of making our first flagship product (raw sushi-grade Impact Tuna) began with extensively studying the scientific composition of seafood and developing a proprietary production process using plants and biotechnology.

Our novel food technology platform relies on our unique texturization process that optimizes and transforms our seafood base (a blend of plant ingredients such as pea protein, algae, & vegetable juice) into a whole-muscle structured seafood product.

In addition to completely removing animal fish from the seafood supply chain, our plant-based seafood is a more sustainable food choice that can always be consistently supplied with exceptional quality. Due to supply chain volatility, the quality and pricing of animal-based seafood products are constantly in a state of uncertainty and harm the entire food system. 

Therefore, we developed a craveable, true replacement for sushi-grade tuna with under 10 plant ingredients and a longer shelf life than conventional tuna. Our product is also high in omega 3, protein, fiber, and potassium with none of the negative consequences such as overfishing and mercury contamination.

IMPACT FOOD’S EFFORTS IN RAISING AWARENESS

Since food is a very social and cultural experience, we realized that we needed to collaborate with the food service industry to reinvent the seafood consumption experience while remaining authentic to traditional cuisines.

Restaurants, chefs, and cafeterias (e.g. corporate and college campuses) play a critical role in introducing customers to new culinary experiences, encouraging trial, and familiarizing them with plant-based seafood and its benefits. By adding these sustainable options to their menus, they are also able to influence a wider audience and drive market demand for seafood alternatives.

Recently, we launched Impact Tuna in Southern California at Pokeworks and became the first fish-free seafood ever offered at the world’s leading poke chain with 65+ locations across the US and internationally. Pioneering this novel dining experience with Pokeworks is a major step for us in creating large-scale demand for sustainable eating and bringing plant-based seafood to the masses.

In addition to our food service partnerships, we also utilize channels such as social media to raise awareness about the benefits of plant-based seafood. Although we only sell our plant-based seafood ingredients to food service, we still prioritize connecting with end consumers via the visual and informational content we share on channels such as Instagram and TikTok.

Recent media coverage about the unsustainable and inhumane practices involved in commercial fishing such as the Seaspiracy documentary has also been immensely helpful in generating awareness about an obscure and complex seafood industry.

SCALING WITH QUALITY AND ENVIRONMENTAL CARE

We have begun commercial production and are currently building out our own manufacturing pilot plant to ensure high-quality control and consistency of our food innovations.

Because our proprietary process can use standard equipment that is traditionally used in other industries, we can reach price parity with conventional seafood and scale to high volumes very quickly. We are continuously investing our resources into R&D and optimizing our supply chain so that we can constantly innovate, and maintain product quality while scaling our production.

To meet increasing market demand while ensuring the quality and sustainability of our products as we scale in the US and soon internationally, we are also building strategic partnerships with and collaborating with other companies (e.g. foodservice distributors, suppliers, restaurants, startups, etc.) to strengthen the ecosystem for sustainable protein solutions. Together, we’ll be able to develop and scale products with better taste, texture, and nutritional value.

IMPACT FOOD’S FUTURE OF DELICIOUS PLANT-BASED SEAFOOD

Our primary driver at Impact Food is to make a positive global impact by creating a future of food that can sustainably feed the world while protecting our oceans and marine life.

We strive to create a global impact and movement of consumers eating more consciously and sustainably. To do this, we need to make our innovations available and accessible everywhere our consumers eat, around the globe.

Today, we’re excited to continue scaling our production, onboard more food service partners, and expand distribution to major markets for seafood such as Japan. Our goal is to reconstruct the center of the plate with a new, tastier whole-muscle seafood experience that is healthier for you and the planet without harming any animals.

Impact Tuna is just the beginning, and we’re excited to leverage our seafood technology platform to expand our product pipeline and recreate various other seafood species using plants. Stay tuna’ed and join us on our voyage to revolutionize the global seafood system. 

CONNECT WITH IMPACT FOOD

Website: eatimpactfood.com

Linkedin: Impact Food

Tiktok: @eatimpactfood

Instagram: @eatimpactfood

Facebook: Impact Food

Twitter: @eatimpactfood

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Stories

Her Father Ignored Her For 8 Months When She No Longer Wanted To Be A Doctor

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! 

Image Source: Melissa Keomoungkhoun / Tatsu Dallas

News

Dallas Omakase Restaurant Makes Memorable Dining Experience For Deaf Couple With Staff Using ASL

Victor Montiel and Melissa Keomoungkhoun were on the verge of tears as they expressed their gratitude to the Tatsu Dallas’ personnel for making their experience unforgettable.

The couple, who are both deaf, revealed in Today that they are used to getting ready in explaining themselves using their voices and American Sign Language, displaying texts from their phones, or even asking for pen and paper.

Melissa’s sister was worried that interaction with the staff would be difficult because she was aware that “omakase” means that diners receive meals that include foods chosen especially by the chef, which means more word-of-mouth discussion.

In advance of this, Melissa wrote Tatsu to inquire as to whether they could still enjoy the meal to its fullest without being able to hear the chef describe each course. She was shocked to learn that they had already gotten the tasting menu, which also listed the available drinks/cocktails, and that a complete menu will be available when they visited.

What surprised them more was the night of their reservation as they were greeted in American Sign Language (ASL) by the staff, including the Beverage Director who is the wife of the chef-owner.

Melissa was quoted saying that “With the staff signing at Tatsu, we didn’t feel left out even though it created some attention in the room.”

She also shared that they gazed in wonder at the excellent service that they received.

The excellent personnel and food service that Tatsu delivers to its guests were posted on Twitter by Melissa’s sister Nataly Keomoungkhoun, the online dining editor of D magazine. Her tweet received thousands of likes and retweets.

The chef-owner Tatsuya Sekiguchi, claims that when working in New York City, he had an encounter that solidified his resolve to always offer the best service he can, he stated “I believe that everyone and every day are unique.” He went on to clarify that his current objective is to just make every meal a special and memorable one.

In her tweet, Nataly put into words how Tatsu exceeded the couple’s expectations where they had the best experience possible.

Image Source: Michael Tran / FilmMagic file

News

Award-Winning Director Ang Lee To Direct Bruce Lee’s Latest Biopic With Son As Lead Role

Multi-award-winning director Ang Lee is set to direct Bruce Lee’s latest biopic with his son Mason Lee playing the role.

The martial arts legend died young at 32 in 1973, a month before “Enter the Dragon,” the first Hollywood/Hong Kong film he co-produced, was set to premiere as mentioned in NBC News.

Since his passing, many biopics have been made like Dragon: The Bruce Lee Story, Bruce Lee: A Dragon Story, Bruce Lee: The Man, and many more.

And now, the Academy Award–winning director of “Brokeback Mountain” and “Life of Pi,” along with Lawrence Grey, Ben Everard, Brian Bell, and Shannon Lee, Bruce Lee’s daughter, will be directing and co–producing his newest biopic in honor of him as an actor, style icon, leader, and philosopher who brought martial arts to the global stage.

Ang’s son, Mason Lee, who is known for his roles in “Hangover Part II” and “Billy Lynn’s Long Halftime Walk,” will be playing the role.

“Accepted as neither fully American nor Fully Chinese, Bruce Lee was a bridge between East and West who introduced Chinese Gung Fu to the world, a scientist of combat and an iconic performing artist who revolutionized both the martial arts and action cinema,” Ang Lee was quoted saying.

He also said that he feels driven to share the story of this intelligent, singular human being who craved belonging, possessed incredible strength in a 135-pound frame, and through unrelenting hard work, converted impossible goals into reality.

Ang Lee is the first person of color to win the Oscar for best director and directed the 2000 martial arts film “Crouching Tiger, Hidden Dragon,” the highest-grossing foreign-language film in U.S. history. 

As an accomplished director, 12 of his 38 films which were nominated for Academy Awards won. 

Meanwhile, 3000 Pictures president Elizabeth Gabler said that Ang has long dreamed of directing Bruce Lee’s biopic, an inspirational tale of twists and turns, a story of the timeless premier real-life action hero.

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Stories

How Christopher Thang Juggles Medical School and Entrepreneurship With Time Optimization Strategies

You don’t really need to feel motivated to start — you just need to start! (easier said than done, right?)

While it’s also important to understand why you put off doing something and what causes it, what’s even more important is overcoming it.

Christopher Thang is a medical student at the University of Texas Medical Branch. He is also an Online Fat Loss Specialist certified by the National Academy of Sports Medicine.

His current mission is to help busy working professionals lose 15+ lbs in 60 days with his Progressive Eating Strategy and fitness-lifestyle optimization systems.  

Read through as Christopher shares how he manages his time as both a full-time medical student and entrepreneur.

The Chronic Procrastinator

Now, I am not saying I have the busiest schedule out there, and I definitely do not. But, I’ve included a breakdown of my time-saving strategies below that help me find time to work on my business, study for medical school exams, and travel across the US to meet clients.

My deep dive into time management started in college. I was a chronic procrastinator and always rushed to meet deadlines the night before they were due. This left me super anxious and my disorganized tendencies, unfortunately, caused me to arrive late to almost everything. It got so bad that I showed up late to or forgot about work meetings, social events, and even important family gatherings.

Eventually, I had enough of winging my schedule every day (some days I didn’t even know I had tasks due). I tried countless things to improve my time management, and after a few years of trial and error (still ongoing), I came up with these 3 approaches that helped.

I was a chronic procrastinator and always rushed to meet deadlines the night before they were due. This left me super anxious and my disorganized tendencies, unfortunately, caused me to arrive late to almost everything.

-Christopher Thang

Strategy 1: Time Block Everything

Simply put, I time block my entire day out on Google Calendar as the day goes along. It may sound intense, and it honestly is… But, after I delegate tasks, meetings, and other life events, I gain structure and peace of mind for the day. I’m also able to look back at each day to see what I can be more efficient on.

Now, I don’t time block out every single minute of each day a week in advance (would be overwhelming), but I plan ahead for important events. By including things such as meal prep, working out, and business meetings, I can make a micro-commitment beforehand to fit these things into my schedule.

On the day of such events, I time block my day in 15, 30, or 1 hour+ chunks. Once I gain control and understanding of my time, I leverage it to do more work in less time throughout the day (of course, I have to be realistic when time blocking out tasks). I’m also able to enjoy social events, family time, and travel without worrying about work which brings me to Strategy 2.

Strategy 2: 100% Work or 100% Relaxation

Building off of Strategy 1, I stick to a hard rule of either working 100% or relaxing 100%. I take every effort to avoid the gray area in between, where I’d end up working inefficiently or trying to relax (and failing) because work is on my mind.

So, on my calendar, I include 15-minute blocks labeled “Break” (when I’m dividing up work into several chunks using the Pomodoro Method) and long hours blocked off for “Social Events” or “Family Time.”

Of course, life happens frequently, and sometimes events may take longer/shorter than expected or something may come up that interrupts my entire schedule. This brings me to Strategy 3 below.

Strategy 3: Plan Ahead, But Be Flexible

Whenever something unexpected happens, I time block it out in my calendar and shift everything down (Google Calendar lets me click and drag events around on my phone really easily).

Sometimes I shift down tasks so much that I have to move them on to the next day (if possible), but I remind myself to stay realistic if life suddenly hits on some days.

Connect with Christopher 

Now, I didn’t develop these approaches overnight, and they took time to develop into daily habits.

However, I hope my strategies would be able to inspire others to stay mindful of their time and perhaps try some of my approaches to elevate their personal lives and hustles.

Linkedin: Christopher Thang

Instagram: @christopher.thang

Website: https://www.hgbtconsulting.com/free-case-study