Yangi retseptlar

Kuzgi restoranda oldindan ko'rish 2011


Har mavsumda mamlakat bo'ylab o'nlab restoranlar ochiladi. Birini boshqasidan nimasi qiziqroq qiladi? Track rekord, bir uchun. Stiven Starr kabi restavrator yangi korxona ochayotganini e'lon qilganda (xuddi shu yilning kuzida Filadelfiyadagi Il Pittor va Nyu -Yorkdagi Caffè Storico bilan bo'ladi), bu yangilik ma'lum kutishlarga olib keladi. Mamlakat bo'ylab yangi ochilishlarni sizning ro'yxatingizning yuqori qismiga ko'tarish uchun ko'plab boshqa narsalar mavjud.

Hype mashinasi uchun ko'proq yem? Achchiq hikoya. Yosh oshpaz o'z ustozidan chiqib, o'z joyini ochib, birinchi marta restoran sanoatining o'zgaruvchan sohasiga kirganidan ko'ra, Amerika orzusini boshqa hech narsa ta'kidlamaydi. Bundan ham yaxshisi, tajribali oshpaz Govind Armstrong kelgusi oy Post va Beam bilan ishlashga umid qilganidek, yomon tanaffuslardan keyin g'alaba bilan qaytgani haqidagi hikoya bor.

Bundan tashqari, hisoblanmagan omillar tufayli kutilgan natijalarga erishadigan restoranlar ham bor. Misol uchun, televizorda chiqish tufayli Amerikaning yuragiga yo'l topgan oshpazning oshxonasi. Siz Tiffani Faisonning chiqishlarini o'ylaysiz Bosh oshpaz mijozlarni o'zining yangi Boston barbekyu qo'shimchasiga jalb qiladi.

Ba'zida restoranlarda shunday inqilobiy tushunchalar borki, ularni Chikagodagi "Next" singari ovqatlanuvchilar o'ziga jalb qila olmaydi, bu Grant Axatzga o'z restoranini har mavsumda qayta tasavvur qilishga imkon beradi. Har bir restoran shunchalik yorqin yonishini kuta olmaydi, lekin bu kuzda ochiladigan eng mashhur restoranlarni ko'rib, bir nechta tendentsiyalar paydo bo'ldi.

Eat/Dine muharrirlari Molli Aronika va Artur Bovino tomonidan quyida keltirilgan eng kutilgan restoranlarning ochilishini ko'rib chiqing.

Burger va qassobxona
Burger-barlar bir muncha vaqtdan beri issiq bo'lib kelmoqda va bu tendentsiya pasaymayotganga o'xshaydi-Nensi Silverton Los-Anjelesda Shack uslubidagi bo'g'in ochishdan tortib, uning yangi joyida katal Armstrongga. Shunga o'xshab, hamma joyda go'sht so'yilgan va tuzlangan go'sht xizmat qiladigan restoranlar mavjud, masalan, Pol Kahanning yangi "Publican Quality Meats" taomlari.

• Okrug tumanlari, Vashington, Kolumbiya okrugi: Acadiana, TenPenh, Ceiba va DC Coast qo'l ostida, oshpaz Jeff Tunks uzoq vaqt shahar atrofida bo'lgan. Ammo shahar atrofidagi gamburger sahnasiga bostirib kirish uning qarshi xizmatidagi birinchi urinishi bo'ladi. Ho'l yoshli, to'liq qovurilgan qovurilgan qovoq va ko'kragidan tayyorlangan uy burgerini kuting (nisbati 3: 1). (Surat Facebook/District Commons’dan olingan)

• Jamiyat yarmarkasi, Vashington, Kolumbiya okrugi: Oziq -ovqat zali tendentsiyasi tarqalishda davom etmoqda. Yulduzli oshpaz Katal Armstrong va uning rafiqasi Meshel Xovard universiteti yaqinidagi "Evropa uslubidagi" oziq-ovqat bozori bo'ladi, u erda "qassoblik, novvoyxona, vino bar va restoran 30 ta ochiq o'rindiq va 50 yopiq o'rindiq" bilan birlashtirilgan.

• Publican Quality Meats, Chikago: Mahalliy oilaviy fermalardan go'sht olib keladigan Pol Kahan hunarmand, to'liq xizmat ko'rsatadigan qassob do'koni. The Publican ko'chasining narigi burchagida uy qurilishi pishiriqlari va non, tushlik uchun tayyorlangan sendvichlar va yo'lda kontinental nonushta bo'ladi.

• Nellkot, Chikago: Makaron, pitssa, mayda tarelkalar, bakalavr murabbo (kuchli rom va mevali ichimlik) va o'tinli pechda tayyorlangan idishlar. Aytilishicha, Jared Van Kamp (Old Town Social) bu loyihani o'zining ajoyib bayrami sifatida ko'radi, u shunchaki ajoyib taomlardan ko'ra ko'proq narsani qila olishini ko'rsatib beradi.

• Bavette's Bar and Boeuf, Chikago: Brendan Sodikoffning (Gilt Bar, Maude's Liquor Bar, Donut Vault) Shimoliy daryosidagi "Evropa biftekxonasi" kontseptsiyasi uning orqa tarafidagi burger qo'shig'ini o'z ichiga oladi.

• HD1, Atlanta: Three Flip Burger, hozir hot -dog qo'shma. Siz hayron bo'lishingiz kerak, agar Richard Bleis hech qachon haqiqiy restoran ochmoqchi bo'lsa. Uy go'shti va kolbasa o'z ichiga olgan menyuni tanlayotganda, bu haqda o'ylab ko'ring. Ovqatlanuvchi Atlanta oshpazning eng sevimli taomlari: "limonli tvorog va chexuan qalampirli tovuq qanotlari, chinor-soya bilan gofretli kartoshka, chili va ohak bilan qovurilgan homin, San-Marzano ketchupli arpabodiyonli kolbasa, kızılcık va bodringli qo'zichoqli kolbasa, qovurilgan tovuq" jigar va qisqichbaqali boshli aioli bo'lgan kerevit. "


Dushanba kuni profil: Starkvilda tug'ilganlar oilaviy bozor va restoranlarda ingredientlar, Osiyo retseptlari bilan ta'minlaydi

Taxminan bir oy oldin, Starkvillda COVID-19 vahima sotib olishning birinchi to'lqini tarqalganda, 12-avtomagistraldagi Osiyo oziq-ovqat bozorida tualet qog'ozi ishlatilmagan.

Osiyo oziq -ovqat bozori hamma narsaning ozini va ko'p narsalarni sotadi, lekin tualet qog'ozi yo'q.

Bu oilaviy biznes vahima sotib olishdan himoyalangan degani emas.

“Biz uchun bu guruch edi, - dedi Kevin Yang, ota -onasi do'konni 2011 yilda ochgan va ikki yil oldin qo'shni restoran qo'shgan. “Ko‘p guruch. Bahorgi ta'tildan taxminan ikki hafta o'tgach, hamma bir vaqtning o'zida guruch yig'a boshladi. ”

"Guruchli guruch" deb nomlanadigan guruchning xilma-xilligi, odatda AQShda osiyolik bo'lmaganlar iste'mol qiladigan an'anaviy oq guruchga qaraganda shirinroq va yopishqoqroqdir. paketlar, guruch Osiyo bozorida sotiladigan bitta o'lchamli — 50 funtlik sumkalarda.

“ Ko'pgina Osiyo madaniyatlarida guruch deyarli har bir taomning asosidir, - dedi Yang. “Hatto amerikalik taomlar bilan nima taqqoslashni bilmayman, balki sutmi? Men biladigan narsa shundaki, guruch har bir Osiyo oilasida saqlanadi. ”

Siz 50 kilogrammli guruchli guruch uzoq yo'lni bosib o'tishi mumkin deb o'ylashingiz mumkin. Yo'q, dedi Yang.

“Bu ishlarning boshida biz bir kunda palet guruch sotdik, - dedi Yang. “Bu ’ ning 60 50 funtli guruch. Odamlar kirib, ikkita sumka sotib olishdi, keyin ertasi kuni kelib, yana ikkita sumka sotib olishardi. Bu aqldan ozgan edi. ”

22 yoshli Yang-o'z oilasida tug'ilgan birinchi amerikalik. Uning ota-onasi 1980-yillarning o'rtalarida Nyu-Yorkning Bruklin shahrida Xitoydan AQShga ko'chib kelgan.

Yang 2 yoshida oila Starkvilga ko'chib o'tdi, keyinchalik "Xitoyning ta'mi" restoranini sotib oldi, keyin bozorni bo'sh joyga qo'ydi, bu oilaning bo'sh joyini to'ldirdi, u erda Missisipi shtati va osiyolik talabalar soni o'sishni boshladi.

“Bizning ko'p ishimiz Missisipi shtatidan keladi, ” Yang dedi. “Bizning do'kon - bu Osiyo oshxonasida sizga kerak bo'lgan ko'p narsalarni topadigan yagona joy. Biz o'z joyimizni to'ldirdik va yillar davomida o'z biznesimizni barqaror ravishda rivojlantirdik. ”

Ko'pgina oilaviy korxonalarda bo'lgani kabi, Yang bozorda o'sgan va u erda deyarli har bir ishni bajargan.

“Men ettinchi sinfda o'qiyotganimda xaridorlarni tekshirayotgan edim, ” dedi. Men hamma narsani qildim, lekin hozir asosan otam bilan oshxonada ovqat pishiraman. ”

Yangning aytishicha, hozirgacha COVID-19 inqirozi paytida biznes yaxshi yo'lga qo'yilgan. Istisno-bu barcha restoranlar singari faqat olib chiqish buyurtmalariga tayanadigan restoran.

“Biz restoran tomonida unchalik ko'p ish qilmaymiz, - dedi Yang. “Biz hali ham davom etamiz. ”

Yangning aytishicha, restoran o'zining strategik qiymatini allaqachon isbotlagan.

“Biz restoranni ochganimizdan beri ko'rganimiz shundaki, u ko'proq (Osiyo bo'lmagan) xaridorlarni jalb qilgan,-dedi Yang. “Ular kirib, taomni tatib ko'rishadi va uyda tayyorlamoqchi bo'lishadi. Bozor o'sha binoda bo'lgani uchun, ular kelib, xarid qilishadi. ”

Yang va boshqa ishchilar uchun baxtli bajaradigan yana bir vazifa bor.

Paketlarda deyarli hech qanday yozuv ingliz tilida emas, ” dedi. “Shunday qilib, biz qadoqni o'qiymiz va ularga mahsulot haqida aytib beramiz. ”

Shuningdek, u ovqat tayyorlash bo'yicha maslahatlar beradi.

“Har doim ulardan nima borligini so'rayman, ” dedi. “Ularda cho'chqa go'shti bormi? Men ba'zi cho'chqa go'shti idishlari haqida ba'zi takliflar beraman. O'ylaymanki, ko'plab xaridorlar uchun yangi taom tayyorlash uslubini kashf etish juda qiziq. Bu biz uchun yaxshi, shuning uchun biz yordam berishdan xursandmiz. ”

Yangning aytishicha, inqiroz davrida bozor o'zini tutgan bo'lsa -da, biznes oxir -oqibat pasayib ketadi.

“Ko'p narsa kuzda Missisipi shtatida darslar yana boshlanishiga bog'liq bo'ladi. “Biz chet ellik talabalar qaytib keladimi -yo'qligini kuzatamiz. Agar ular ’ t qilmasalar, bu bizga ta'sir qiladi. Biz o'z biznesimizni ularning ustiga qurdik va biz ko'proq (osiyolik bo'lmagan) mijozlarni qabul qilayotgan bo'lsak-da, biz ko'proq ishonadigan osiyolik talabalarmiz. ”

Slim Smit - The Dispatch jurnalining sharhlovchisi va yozuvchisi. Uning elektron pochta manzili [email  protected]


Dushanba kuni profil: Starkvilda tug'ilganlar oilaviy bozor va restoranda ingredientlar, Osiyo retseptlari bilan ta'minlaydi

Taxminan bir oy oldin COVID-19 vahima sotib olishning birinchi to'lqini Starkvilni bosib o'tganda, 12-magistraldagi Osiyo oziq-ovqat bozorida tualet qog'ozi ishlatilmadi.

Osiyo oziq -ovqat bozori hamma narsaning ozini va ko'p narsalarni sotadi, lekin tualet qog'ozi yo'q.

Bu oilaviy biznes vahima sotib olishdan himoyalangan degani emas.

“Biz uchun bu guruch edi, - dedi Kevin Yang, ota -onasi do'konni 2011 yilda ochgan va ikki yil oldin qo'shni restoran qo'shgan. “Ko‘p guruch. Bahorgi ta'tildan taxminan ikki hafta o'tgach, hamma bir vaqtning o'zida guruch yig'a boshladi. ”

Guruchlar, odatda, "yopishqoq guruch" deb nomlanadi, odatda AQShda osiyolik bo'lmaganlar iste'mol qiladigan an'anaviy oq guruchga qaraganda shirinroq va yopishqoqroqdir. paketlar, guruch Osiyo bozorida sotiladigan bitta o'lchamli va 50 funtlik sumkalarda keladi.

“ Ko'pgina Osiyo madaniyatlarida guruch deyarli har bir taomning asosidir, - dedi Yang. “Hatto amerikalik taomlar bilan nima taqqoslashni bilmayman, balki sutmi? Men biladigan narsa shundaki, guruch har bir Osiyo oilasida saqlanadi. ”

Siz 50 kilogrammli guruchli guruch uzoq yo'lni bosib o'tishi mumkin deb o'ylashingiz mumkin. Yo'q, dedi Yang.

“Bu ishlarning boshida biz bir kunda palet guruch sotdik, - dedi Yang. “Bu ’ ning 60 50 funtli guruch. Odamlar kirib, ikkita sumka sotib olishdi, keyin ertasi kuni kelib, yana ikkita sumka sotib olishardi. Bu aqldan ozgan edi. ”

22 yoshli Yang-o'z oilasida tug'ilgan birinchi amerikalik. Uning ota-onasi 1980-yillarning o'rtalarida Nyu-Yorkning Bruklin shahrida Xitoydan AQShga ko'chib kelgan.

Yang 2 yoshida oila Starkvilga ko'chib o'tdi, keyinchalik "Xitoyning ta'mi" restoranini sotib oldi, keyin bozorni bo'sh joyga qo'ydi, bu oilaning bo'sh joyini to'ldirdi, u erda Missisipi shtati va osiyolik talabalar soni o'sishni boshladi.

“Bizning ko'p ishimiz Missisipi shtatidan keladi, ” Yang. “Bizning do'kon - bu Osiyo oshxonasida sizga kerak bo'lgan ko'p narsalarni topadigan yagona joy. Biz o'z joyimizni to'ldirdik va yillar davomida o'z biznesimizni barqaror ravishda rivojlantirdik. ”

Ko'pgina oilaviy korxonalarda bo'lgani kabi, Yang bozorda o'sgan va u erda deyarli har bir ishni bajargan.

“Men ettinchi sinfda o'qiyotganimda xaridorlarni tekshirayotgan edim, ” dedi. Men hamma narsani qildim, lekin hozir asosan otam bilan oshxonada ovqat pishiraman. ”

Yangning aytishicha, COVID-19 inqirozi paytida biznes hozircha yaxshi va#8221. Istisno-bu barcha restoranlar singari faqat olib chiqish buyurtmalariga tayanadigan restoran.

“Biz restoran tomonida unchalik ko'p ish qilmaymiz, - dedi Yang. “Biz hali ham davom etamiz. ”

Yangning aytishicha, restoran o'zining strategik qiymatini allaqachon isbotlagan.

“Biz restoranni ochganimizdan beri ko'rganimiz shundaki, u ko'proq (Osiyo bo'lmagan) xaridorlarni jalb qilgan,-dedi Yang. “Ular kirib, taomni tatib ko'rishadi va uyda tayyorlamoqchi bo'lishadi. Bozor o'sha binoda bo'lgani uchun, ular kelib, xarid qilishadi. ”

Yang va boshqa ishchilar uchun baxtli bajaradigan yana bir vazifa bor.

Paketlarda deyarli hech qanday yozuv ingliz tilida emas, ” dedi. “Shunday qilib, biz qadoqni o'qiymiz va ularga mahsulot haqida aytib beramiz. ”

Shuningdek, u ovqat tayyorlash bo'yicha maslahatlar beradi.

“Har doim ulardan nima borligini so'rayman, ” dedi. “Ularda cho'chqa go'shti bormi? Men ba'zi cho'chqa go'shti taomlari haqida takliflar beraman. O'ylaymanki, ko'plab xaridorlar uchun yangi taom tayyorlash uslubini kashf etish juda qiziq. Bu biz uchun yaxshi, shuning uchun biz yordam berishdan xursandmiz. ”

Yangning aytishicha, inqiroz paytida bozor o'zini tutgan bo'lsa -da, biznes oxir -oqibat pasayib ketadi.

“Ko'p narsa kuzda Missisipi shtatida darslar yana boshlanishiga bog'liq bo'ladi. “Biz chet ellik talabalar qaytib keladimi -yo'qligini kuzatamiz. Agar ular ’ t qilmasalar, bu bizga ta'sir qiladi. Biz o'z biznesimizni ularning ustiga qurdik va biz ko'proq (osiyolik bo'lmagan) mijozlarni qabul qilayotgan bo'lsak-da, biz ko'proq ishonadigan osiyolik talabalarmiz. ”

Slim Smit - The Dispatch jurnalining sharhlovchisi va yozuvchisi. Uning elektron pochta manzili [email  protected]


Dushanba kuni profil: Starkvilda tug'ilganlar oilaviy bozor va restoranlarda ingredientlar, Osiyo retseptlari bilan ta'minlaydi

Taxminan bir oy oldin, Starkvillda COVID-19 vahima sotib olishning birinchi to'lqini tarqalganda, 12-avtomagistraldagi Osiyo oziq-ovqat bozorida tualet qog'ozi ishlatilmagan.

Osiyo oziq -ovqat bozori hamma narsaning ozini va ko'p narsalarni sotadi, lekin tualet qog'ozi yo'q.

Bu oilaviy biznes vahima sotib olishdan himoyalangan degani emas.

“Biz uchun bu guruch edi, - dedi Kevin Yang, ota -onasi do'konni 2011 yilda ochgan va ikki yil oldin qo'shni restoran qo'shgan. “Ko‘p guruch. Bahorgi ta'tildan taxminan ikki hafta o'tgach, hamma bir vaqtning o'zida guruch yig'a boshladi. ”

"Guruchli guruch" deb nomlanadigan guruchning xilma-xilligi, odatda AQShda osiyolik bo'lmaganlar iste'mol qiladigan an'anaviy oq guruchga qaraganda shirinroq va yopishqoqroqdir. paketlar, guruch Osiyo bozorida sotiladigan bitta o'lchamli — 50 funtlik sumkalarda.

“ Ko'pgina Osiyo madaniyatlarida guruch deyarli har bir taomning asosidir, - dedi Yang. “Hatto amerikalik taomlar bilan nima taqqoslashni bilmayman, balki sutmi? Men biladigan narsa shundaki, guruch har bir Osiyo oilasida saqlanadi. ”

Siz 50 kilogrammli guruchli guruch uzoq yo'lni bosib o'tishi mumkin deb o'ylashingiz mumkin. Yo'q, dedi Yang.

“Buning boshida biz bir kunda palet palet sotdik, - dedi Yang. “Bu ’ ning 60 50 funtli guruch guruch. Odamlar kirib, ikkita sumka sotib olishdi, keyin ertasi kuni kelib, yana ikkita sumka sotib olishardi. Bu aqldan ozgan edi. ”

22 yoshli Yang-o'z oilasida tug'ilgan birinchi amerikalik. Uning ota-onasi 1980-yillarning o'rtalarida Nyu-Yorkning Bruklin shahrida Xitoydan AQShga ko'chib kelgan.

Yang 2 yoshida oila Starkvilga ko'chib o'tdi, keyinchalik "Xitoyning ta'mi" restoranini sotib oldi, keyinchalik bozorni e'tiborini boshqa joyga o'tkazdi, bu oilaning bo'sh joyini to'ldirdi, bu erda Missisipi shtati va Osiyodagi talabalar soni o'sishni boshladi.

“Bizning ko'p ishimiz Missisipi shtatidan keladi, ” Yang. “Bizning do'kon - bu Osiyo oshxonasida sizga kerak bo'lgan ko'p narsalarni topadigan yagona joy. Biz o'z joyimizni to'ldirdik va yillar davomida o'z biznesimizni barqaror ravishda rivojlantirdik. ”

Ko'pgina oilaviy korxonalarda bo'lgani kabi, Yang bozorda o'sgan va u erda deyarli har bir ishni bajargan.

“Men ettinchi sinfda o'qiyotganimda xaridorlarni tekshirayotgan edim, ” dedi. Men hamma narsani qildim, lekin hozir asosan otam bilan oshxonada ovqat pishiraman. ”

Yangning aytishicha, COVID-19 inqirozi paytida biznes hozircha yaxshi va#8221. Istisno-bu barcha restoranlar singari faqat olib chiqish buyurtmalariga tayanadigan restoran.

“Biz restoran tomonida unchalik ko'p ish qilmaymiz, - dedi Yang. “Biz hali ham davom etamiz. ”

Yangning aytishicha, restoran o'zining strategik qiymatini allaqachon isbotlagan.

“Biz restoranni ochganimizdan beri ko'rganimiz shundaki, u ko'proq (Osiyo bo'lmagan) xaridorlarni jalb qilgan,-dedi Yang. “Ular kirib, taomni tatib ko'rishadi va uyda tayyorlamoqchi bo'lishadi. Bozor o'sha binoda bo'lgani uchun, ular kelib, xarid qilishadi. ”

Yang va boshqa ishchilar uchun baxtli bajaradigan yana bir vazifa bor.

Paketlarda deyarli hech qanday yozuv ingliz tilida emas, ” dedi. “Shunday qilib, biz qadoqni o'qiymiz va ularga mahsulot haqida aytib beramiz. ”

Shuningdek, u ovqat tayyorlash bo'yicha maslahatlar beradi.

“Har doim ulardan nima borligini so'rayman, ” dedi. “Ularda cho'chqa go'shti bormi? Men ba'zi cho'chqa go'shti idishlari haqida ba'zi takliflar beraman. O'ylaymanki, ko'plab xaridorlar uchun yangi taom tayyorlash uslubini kashf etish juda qiziq. Bu biz uchun yaxshi, shuning uchun biz yordam berishdan xursandmiz. ”

Yangning aytishicha, inqiroz davrida bozor o'zini tutgan bo'lsa -da, biznes oxir -oqibat pasayib ketadi.

“Ko'p narsa kuzda Missisipi shtatida darslar yana boshlanishiga bog'liq bo'ladi. “Biz chet ellik talabalar qaytib keladimi -yo'qligini kuzatamiz. Agar ular ’ t qilmasalar, bu bizga ta'sir qiladi. Biz o'z biznesimizni ularning ustiga qurdik va biz ko'proq (osiyolik bo'lmagan) mijozlarni qabul qilayotgan bo'lsak-da, biz eng ko'p ishonadigan osiyolik talabalarmiz. ”

Slim Smit - The Dispatch jurnalining sharhlovchisi va yozuvchisi. Uning elektron pochta manzili [email  protected]


Dushanba kuni profil: Starkvilda tug'ilganlar oilaviy bozor va restoranda ingredientlar, Osiyo retseptlari bilan ta'minlaydi

Taxminan bir oy oldin, Starkvillda COVID-19 vahima sotib olishning birinchi to'lqini tarqalganda, 12-avtomagistraldagi Osiyo oziq-ovqat bozorida tualet qog'ozi ishlatilmagan.

Osiyo oziq -ovqat bozori hamma narsaning ozini va ko'p narsalarni sotadi, lekin tualet qog'ozi yo'q.

Bu oilaviy biznes vahima sotib olishdan himoyalangan degani emas.

“Biz uchun bu guruch edi, - dedi Kevin Yang, ota -onasi do'konni 2011 yilda ochgan va ikki yil oldin qo'shni restoran qo'shgan. “Ko‘p guruch. Bahorgi ta'tildan taxminan ikki hafta o'tgach, hamma bir vaqtning o'zida guruch yig'a boshladi. ”

Guruchlar, odatda, "yopishqoq guruch" deb nomlanadi, odatda AQShda osiyolik bo'lmaganlar iste'mol qiladigan an'anaviy oq guruchga qaraganda shirinroq va yopishqoqroqdir. paketlar, guruch Osiyo bozorida sotiladigan bitta o'lchamli — 50 funtlik sumkalarda.

“ Ko'pgina Osiyo madaniyatlarida guruch deyarli har bir taomning asosidir, - dedi Yang. “Hatto amerikalik taomlar bilan nima taqqoslashni bilmayman, balki sutmi? Men biladigan narsa shundaki, guruch har bir Osiyo oilasida saqlanadi. ”

Siz 50 kilogrammli guruchli guruch uzoq yo'lni bosib o'tishi mumkin deb o'ylashingiz mumkin. Yo'q, dedi Yang.

“Buning boshida biz bir kunda palet palet sotdik, - dedi Yang. “Bu ’ ning 60 50 funtli guruch. Odamlar kirib, ikkita sumka sotib olishdi, keyin ertasi kuni kelib, yana ikkita sumka sotib olishardi. Bu aqldan ozgan edi. ”

22 yoshli Yang-o'z oilasida tug'ilgan birinchi amerikalik. Uning ota-onasi 1980-yillarning o'rtalarida Nyu-Yorkning Bruklin shahrida Xitoydan AQShga ko'chib kelgan.

Yang 2 yoshida oila Starkvilga ko'chib o'tdi, keyinchalik "Xitoyning ta'mi" restoranini sotib oldi, keyinchalik bozorni e'tiborini boshqa joyga o'tkazdi, bu oilaning bo'sh joyini to'ldirdi, bu erda Missisipi shtati va Osiyodagi talabalar soni o'sishni boshladi.

“Bizning ko'p ishimiz Missisipi shtatidan keladi, ” Yang. “Bizning do'kon - bu Osiyo oshxonasida sizga kerak bo'lgan ko'p narsalarni topadigan yagona joy. Biz o'z joyimizni to'ldirdik va yillar davomida o'z biznesimizni barqaror ravishda rivojlantirdik. ”

Ko'pgina oilaviy korxonalarda bo'lgani kabi, Yang bozorda o'sgan va u erda deyarli har bir ishni bajargan.

“Men ettinchi sinfda o'qiyotganimda xaridorlarni tekshirayotgan edim, ” dedi. Men hamma narsani qildim, lekin hozir asosan otam bilan oshxonada ovqat pishiraman. ”

Yangning aytishicha, COVID-19 inqirozi paytida biznes hozircha yaxshi va#8221. Istisno-bu barcha restoranlar singari faqat olib chiqish buyurtmalariga tayanadigan restoran.

“Biz restoran tomonida unchalik ko'p ish qilmaymiz, - dedi Yang. “Biz hali ham davom etamiz. ”

Yangning aytishicha, restoran o'zining strategik qiymatini allaqachon isbotlagan.

“Biz restoranni ochganimizdan beri ko'rganimiz shundaki, u ko'proq (Osiyo bo'lmagan) xaridorlarni jalb qilgan,-dedi Yang. “Ular kirib, taomni tatib ko'rishadi va uyda tayyorlamoqchi bo'lishadi. Bozor o'sha binoda bo'lgani uchun, ular kelib, xarid qilishadi. ”

Yang va boshqa ishchilar uchun baxtli bajaradigan yana bir vazifa bor.

Paketlarda deyarli hech bir yozuv ingliz tilida emas, ” dedi. “Shunday qilib, biz qadoqni o'qiymiz va ularga mahsulot haqida aytib beramiz. ”

Shuningdek, u ovqat tayyorlash bo'yicha maslahatlar beradi.

“Har doim ulardan nima borligini so'rayman, ” dedi. “Ularda cho'chqa go'shti bormi? Men ba'zi cho'chqa go'shti taomlari haqida takliflar beraman. O'ylaymanki, ko'pchilik xaridorlar uchun taom tayyorlashning yangi uslubini kashf etish qiziq. Bu biz uchun yaxshi, shuning uchun biz yordam berishdan xursandmiz. ”

Yangning aytishicha, inqiroz davrida bozor o'zini tutgan bo'lsa -da, biznes oxir -oqibat pasayib ketadi.

“Ko'p narsa kuzda Missisipi shtatida darslar yana boshlanishiga bog'liq bo'ladi. “Biz chet ellik talabalar qaytib keladimi -yo'qligini kuzatamiz. Agar ular ’ t qilmasalar, bu bizga ta'sir qiladi. Biz o'z biznesimizni ularning ustiga qurdik va biz ko'proq (osiyolik bo'lmagan) mijozlarni qabul qilayotgan bo'lsak-da, biz ko'proq ishonadigan osiyolik talabalarmiz. ”

Slim Smit - The Dispatch jurnalining sharhlovchisi va yozuvchisi. Uning elektron pochta manzili [email  protected]


Dushanba kuni profil: Starkvilda tug'ilganlar oilaviy bozor va restoranda ingredientlar, Osiyo retseptlari bilan ta'minlaydi

Taxminan bir oy oldin, Starkvillda COVID-19 vahima sotib olishning birinchi to'lqini tarqalganda, 12-avtomagistraldagi Osiyo oziq-ovqat bozorida tualet qog'ozi ishlatilmagan.

Osiyo oziq -ovqat bozori hamma narsaning ozini va ko'p narsalarni sotadi, lekin tualet qog'ozi yo'q.

Bu oilaviy biznes vahima sotib olishdan himoyalangan degani emas.

“Biz uchun bu guruch edi, - dedi Kevin Yang, ota -onasi do'konni 2011 yilda ochgan va ikki yil oldin qo'shni restoran qo'shgan. “Ko‘p guruch. Bahorgi ta'tildan taxminan ikki hafta o'tgach, hamma bir vaqtning o'zida guruch yig'a boshladi. ”

Guruchlar, odatda, "yopishqoq guruch" deb nomlanadi, odatda AQShda osiyolik bo'lmaganlar iste'mol qiladigan an'anaviy oq guruchga qaraganda shirinroq va yopishqoqroqdir. paketlar, guruch Osiyo bozorida sotiladigan bitta o'lchamli — 50 funtlik sumkalarda.

“ Ko'pgina Osiyo madaniyatlarida guruch deyarli har bir taomning asosidir, - dedi Yang. “Hatto amerikalik taomlar bilan nima taqqoslashni bilmayman, balki sutmi? Men biladigan narsa shundaki, guruch har bir Osiyo oilasida saqlanadi. ”

Siz 50 kilogrammli guruchli guruch uzoq yo'lni bosib o'tishi mumkin deb o'ylashingiz mumkin. Yo'q, dedi Yang.

“Bu ishlarning boshida biz bir kunda palet guruch sotdik, - dedi Yang. “Bu ’ ning 60 50 funtli guruch guruch. Odamlar kirib, ikkita sumka sotib olishdi, keyin ertasi kuni kelib, yana ikkita sumka sotib olishardi. Bu aqldan ozgan edi. ”

22 yoshli Yang-o'z oilasida tug'ilgan birinchi amerikalik. Uning ota-onasi 1980-yillarning o'rtalarida Nyu-Yorkning Bruklin shahrida Xitoydan AQShga ko'chib kelgan.

Yang 2 yoshida oila Starkvilga ko'chib o'tdi, keyinchalik "Xitoyning ta'mi" restoranini sotib oldi, keyinchalik bozorni e'tiborini boshqa joyga o'tkazdi, bu oilaning bo'sh joyini to'ldirdi, bu erda Missisipi shtati va Osiyodagi talabalar soni o'sishni boshladi.

“Bizning ko'p ishimiz Missisipi shtatidan keladi, ” Yang dedi. “Bizning do'kon - bu Osiyo oshxonasida sizga kerak bo'lgan ko'p narsalarni topadigan yagona joy. Biz o'z joyimizni to'ldirdik va yillar davomida o'z biznesimizni barqaror ravishda rivojlantirdik. ”

Ko'pgina oilaviy korxonalarda bo'lgani kabi, Yang bozorda o'sgan va u erda deyarli har bir ishni bajargan.

“Men ettinchi sinfda o'qiyotganimda xaridorlarni tekshirayotgan edim, ” dedi. Men hamma narsani qildim, lekin hozir asosan otam bilan oshxonada ovqat pishiraman. ”

Yangning aytishicha, hozirgacha COVID-19 inqirozi paytida biznes yaxshi yo'lga qo'yilgan. Istisno-bu barcha restoranlar singari faqat olib chiqish buyurtmalariga tayanadigan restoran.

“Biz restoran tomonida unchalik ko'p ish qilmaymiz, - dedi Yang. “Biz hali ham davom etamiz. ”

Yangning aytishicha, restoran o'zining strategik qiymatini allaqachon isbotlagan.

“Biz restoranni ochganimizdan beri ko'rganimiz shundaki, u ko'proq (Osiyo bo'lmagan) xaridorlarni jalb qilgan,-dedi Yang. “Ular kirib, taomni tatib ko'rishadi va uyda tayyorlamoqchi bo'lishadi. Bozor o'sha binoda bo'lgani uchun, ular kelib, xarid qilishadi. ”

Yang va boshqa ishchilar uchun baxtli bajaradigan yana bir vazifa bor.

Paketlarda deyarli hech qanday yozuv ingliz tilida emas, ” dedi. “Shunday qilib, biz qadoqni o'qiymiz va ularga mahsulot haqida aytib beramiz. ”

Shuningdek, u ovqat tayyorlash bo'yicha maslahatlar beradi.

“Har doim ulardan nima borligini so'rayman, ” dedi. “Ularda cho'chqa go'shti bormi? Men ba'zi cho'chqa go'shti taomlari haqida takliflar beraman. O'ylaymanki, ko'pchilik xaridorlar uchun taom tayyorlashning yangi uslubini kashf etish qiziq. Bu biz uchun yaxshi, shuning uchun biz yordam berishdan xursandmiz. ”

Yangning aytishicha, inqiroz paytida bozor o'zini tutgan bo'lsa -da, biznes oxir -oqibat pasayib ketadi.

“Ko'p narsa kuzda Missisipi shtatida darslar yana boshlanishiga bog'liq bo'ladi. “Biz chet ellik talabalar qaytib keladimi -yo'qligini kuzatamiz. Agar ular ’ t qilmasalar, bu bizga ta'sir qiladi. Biz o'z biznesimizni ularning ustiga qurdik va biz ko'proq (osiyolik bo'lmagan) mijozlarni qabul qilayotgan bo'lsak-da, biz eng ko'p ishonadigan osiyolik talabalarmiz. ”

Slim Smit - The Dispatch jurnalining sharhlovchisi va yozuvchisi. Uning elektron pochta manzili [email  protected]


Dushanba kuni profil: Starkvilda tug'ilganlar oilaviy bozor va restoranda ingredientlar, Osiyo retseptlari bilan ta'minlaydi

Taxminan bir oy oldin, Starkvillda COVID-19 vahima sotib olishning birinchi to'lqini tarqalganda, 12-avtomagistraldagi Osiyo oziq-ovqat bozorida tualet qog'ozi ishlatilmagan.

Osiyo oziq -ovqat bozori hamma narsaning ozini va ko'p narsalarni sotadi, lekin tualet qog'ozi yo'q.

Bu oilaviy biznes vahima sotib olishdan himoyalangan degani emas.

“Biz uchun bu guruch edi, - dedi Kevin Yang, ota -onasi do'konni 2011 yilda ochgan va ikki yil oldin qo'shni restoran qo'shgan. “Ko‘p guruch. Bahorgi ta'tildan taxminan ikki hafta o'tgach, hamma bir vaqtning o'zida guruch yig'a boshladi. ”

Guruchlar, odatda, "yopishqoq guruch" deb nomlanadi, odatda AQShda osiyolik bo'lmaganlar iste'mol qiladigan an'anaviy oq guruchga qaraganda shirinroq va yopishqoqroqdir. paketlar, guruch Osiyo bozorida sotiladigan bitta o'lchamli — 50 funtlik sumkalarda.

“ Ko'pgina Osiyo madaniyatlarida guruch deyarli har bir taomning asosidir, - dedi Yang. “Hatto amerikalik taomlar bilan nima taqqoslashni bilmayman, balki sutmi? Men biladigan narsa shundaki, guruch har bir Osiyo oilasida saqlanadi. ”

Siz 50 kilogrammli guruchli guruch uzoq yo'lni bosib o'tishi mumkin deb o'ylashingiz mumkin. Yo'q, dedi Yang.

“Buning boshida biz bir kunda palet palet sotdik, - dedi Yang. “Bu ’ ning 60 50 funtli guruch. Odamlar kirib, ikkita sumka sotib olishdi, keyin ertasi kuni kelib, yana ikkita sumka sotib olishardi. Bu aqldan ozgan edi. ”

22 yoshli Yang-o'z oilasida tug'ilgan birinchi amerikalik. Uning ota-onasi 1980-yillarning o'rtalarida Nyu-Yorkning Bruklin shahrida Xitoydan AQShga ko'chib kelgan.

Yang 2 yoshida oila Starkvilga ko'chib o'tdi, keyinchalik "Xitoyning ta'mi" restoranini sotib oldi, keyin bozorni bo'sh joyga qo'ydi, bu oilaning bo'sh joyini to'ldirdi, u erda Missisipi shtati va osiyolik talabalar soni o'sishni boshladi.

“Bizning ko'p ishimiz Missisipi shtatidan keladi, ” Yang dedi. “Bizning do'kon - bu Osiyo oshxonasida sizga kerak bo'lgan ko'p narsalarni topadigan yagona joy. Biz o'z joyimizni to'ldirdik va yillar davomida o'z biznesimizni barqaror ravishda rivojlantirdik. ”

Ko'pgina oilaviy korxonalarda bo'lgani kabi, Yang bozorda o'sgan va u erda deyarli hamma ishni bajargan.

“Men ettinchi sinfda o'qiyotganimda xaridorlarni tekshirayotgan edim, ” dedi. Men hamma narsani qildim, lekin hozir asosan otam bilan oshxonada ovqat pishiraman. ”

Yangning aytishicha, COVID-19 inqirozi paytida biznes hozircha yaxshi va#8221. Istisno-bu barcha restoranlar singari faqat olib chiqish buyurtmalariga tayanadigan restoran.

“Biz restoran tomonida unchalik ko'p ish qilmaymiz, - dedi Yang. “Biz hali ham davom etamiz. ”

Yangning aytishicha, restoran o'zining strategik qiymatini allaqachon isbotlagan.

“Biz restoranni ochganimizdan beri ko'rganimiz shundaki, u ko'proq (Osiyo bo'lmagan) xaridorlarni jalb qilgan,-dedi Yang. “Ular kirib, taomni tatib ko'rishadi va uyda tayyorlamoqchi bo'lishadi. Bozor o'sha binoda bo'lgani uchun, ular kelib, xarid qilishadi. ”

Yang va boshqa ishchilar uchun baxtli bajaradigan yana bir vazifa bor.

Paketlarda deyarli hech bir yozuv ingliz tilida emas, ” dedi. “Shunday qilib, biz qadoqni o'qiymiz va ularga mahsulot haqida aytib beramiz. ”

Shuningdek, u ovqat tayyorlash bo'yicha maslahatlar beradi.

“Har doim ulardan nima borligini so'rayman, ” dedi. “Ularda cho'chqa go'shti bormi? Men ba'zi cho'chqa go'shti taomlari haqida takliflar beraman. O'ylaymanki, ko'pchilik xaridorlar uchun taom tayyorlashning yangi uslubini kashf etish qiziq. Bu biz uchun yaxshi, shuning uchun biz yordam berishdan xursandmiz. ”

Yangning aytishicha, inqiroz davrida bozor o'zini tutgan bo'lsa -da, biznes oxir -oqibat pasayib ketadi.

“Ko'p narsa kuzda Missisipi shtatida darslar yana boshlanishiga bog'liq bo'ladi. “Biz chet ellik talabalar qaytib keladimi -yo'qligini kuzatamiz. Agar ular ’ t qilmasalar, bu bizga ta'sir qiladi. Biz o'z biznesimizni ularning ustiga qurdik va biz ko'proq (osiyolik bo'lmagan) mijozlarni qabul qilayotgan bo'lsak-da, biz eng ko'p ishonadigan osiyolik talabalarmiz. ”

Slim Smit - The Dispatch jurnalining sharhlovchisi va yozuvchisi. Uning elektron pochta manzili [email  protected]


Dushanba kuni profil: Starkvilda tug'ilganlar oilaviy bozor va restoranda ingredientlar, Osiyo retseptlari bilan ta'minlaydi

Taxminan bir oy oldin, Starkvillda COVID-19 vahima sotib olishning birinchi to'lqini tarqalganda, 12-avtomagistraldagi Osiyo oziq-ovqat bozorida tualet qog'ozi ishlatilmagan.

Asian Foods Market sells a little of most everything and a lot of some things, but no toilet paper.

That doesn’t mean the family-owned business was immune to panic buying.

“For us, it was rice,” said Kevin Yang, whose parents opened the store in 2011 and added a restaurant next door two years ago. “Lots of rice. About two weeks after spring break, everybody started hoarding rice all at the same time.”

The variety of rice, often called “sticky rice,” is sweeter and stickier than the conventional white rice typically consumed by non-Asians in the U.S. While that “American” rice is usually sold in one or two-pound packages, the rice Asian Market sells comes in a single size — 50-pound bags.

“In most Asian cultures, rice is the basis of just about every meal,” Yang said. “I don’t even know what you would compare it to in American food, maybe milk? All I know is that rice is something every Asian household has stocked.”

You might think a 50-pound bag of rice would go a long way. Not so, Yang said.

“At the start of all this, we sold a pallet of rice in one day,” Yang said. “That’s 60 50-pound bags of rice. People would come in, buy two bags and then come the next day and buy two more. It was crazy.”

Yang, 22, is the first native-born American in his family. His parents immigrated to the U.S. from China in the mid-1980s, settling in Brooklyn, New York.

The family moved to Starkville when Yang was 2, buying the old Taste of China Restaurant before later shifting the focus to a market, something the family felt filled a void in the market where Mississippi State’s large Asian student population has started to grow.

“A lot of our business comes from Mississippi State,” Yang said. “Our store is about the only place they can find many of the things you need in Asian cooking. We filled a niche and we’ve grown our business pretty steadily over the years.”

As it is with most family-owned businesses, Yang grew up in the market, performing just about every job there.

“When I was in seventh grade, I was checking out customers,” he said. “I’ve done everything, but now mainly I work in the kitchen cooking with my father.”

Yang said business is “doing OK,” during the COVID-19 crisis, so far. The exception is the restaurant which, like all restaurants, relies exclusively on take-out orders.

“We’re not really doing much business on the restaurant side,” Yang said. “We still keep it going, though.”

Yang said the restaurant has already proven its strategic value, though.

“What we’ve seen since we opened the restaurant is that it’s brought in a lot more (non-Asian) customers,” Yang said. “They come in, taste the food and decide they want to make it at home. Since the market is in the same building, they’ll come over and shop.”

For Yang and the other workers, there is also another task they happily perform.

“Almost none of the writing on the packages is in English,” he said. “So we’ll read the packing and tell them about the product.”

He also provides cooking tips.

“I always ask them what they have,” he said. “Do they have pork? I’ll make some suggestions about some pork dishes. I think it’s fun for a lot of customers to sort of discover a new style of cooking. That’s good for us, so we’re happy to help.”

Yang said that while the market has held its own during the crisis, there’s a chance business will eventually decline.

“A lot depends on what happens in the fall when classes at Mississippi State begin again,” he said. “We’ll be watching to see if the international students come back. If they don’t, that’s going to affect us. We’ve built our business on them and while we are getting more (non-Asians) customers, the Asians students are who we rely on the most.”

Slim Smith is a columnist and feature writer for The Dispatch. His email address is [email protected]


Monday Profile: Starkville native provides ingredients, Asian recipes at family-owned market and restaurant

When the first wave of COVID-19 panic buying swept through Starkville about a month ago, there was no run on toilet paper at Asian Foods Market on Highway 12.

Asian Foods Market sells a little of most everything and a lot of some things, but no toilet paper.

That doesn’t mean the family-owned business was immune to panic buying.

“For us, it was rice,” said Kevin Yang, whose parents opened the store in 2011 and added a restaurant next door two years ago. “Lots of rice. About two weeks after spring break, everybody started hoarding rice all at the same time.”

The variety of rice, often called “sticky rice,” is sweeter and stickier than the conventional white rice typically consumed by non-Asians in the U.S. While that “American” rice is usually sold in one or two-pound packages, the rice Asian Market sells comes in a single size — 50-pound bags.

“In most Asian cultures, rice is the basis of just about every meal,” Yang said. “I don’t even know what you would compare it to in American food, maybe milk? All I know is that rice is something every Asian household has stocked.”

You might think a 50-pound bag of rice would go a long way. Not so, Yang said.

“At the start of all this, we sold a pallet of rice in one day,” Yang said. “That’s 60 50-pound bags of rice. People would come in, buy two bags and then come the next day and buy two more. It was crazy.”

Yang, 22, is the first native-born American in his family. His parents immigrated to the U.S. from China in the mid-1980s, settling in Brooklyn, New York.

The family moved to Starkville when Yang was 2, buying the old Taste of China Restaurant before later shifting the focus to a market, something the family felt filled a void in the market where Mississippi State’s large Asian student population has started to grow.

“A lot of our business comes from Mississippi State,” Yang said. “Our store is about the only place they can find many of the things you need in Asian cooking. We filled a niche and we’ve grown our business pretty steadily over the years.”

As it is with most family-owned businesses, Yang grew up in the market, performing just about every job there.

“When I was in seventh grade, I was checking out customers,” he said. “I’ve done everything, but now mainly I work in the kitchen cooking with my father.”

Yang said business is “doing OK,” during the COVID-19 crisis, so far. The exception is the restaurant which, like all restaurants, relies exclusively on take-out orders.

“We’re not really doing much business on the restaurant side,” Yang said. “We still keep it going, though.”

Yang said the restaurant has already proven its strategic value, though.

“What we’ve seen since we opened the restaurant is that it’s brought in a lot more (non-Asian) customers,” Yang said. “They come in, taste the food and decide they want to make it at home. Since the market is in the same building, they’ll come over and shop.”

For Yang and the other workers, there is also another task they happily perform.

“Almost none of the writing on the packages is in English,” he said. “So we’ll read the packing and tell them about the product.”

He also provides cooking tips.

“I always ask them what they have,” he said. “Do they have pork? I’ll make some suggestions about some pork dishes. I think it’s fun for a lot of customers to sort of discover a new style of cooking. That’s good for us, so we’re happy to help.”

Yang said that while the market has held its own during the crisis, there’s a chance business will eventually decline.

“A lot depends on what happens in the fall when classes at Mississippi State begin again,” he said. “We’ll be watching to see if the international students come back. If they don’t, that’s going to affect us. We’ve built our business on them and while we are getting more (non-Asians) customers, the Asians students are who we rely on the most.”

Slim Smith is a columnist and feature writer for The Dispatch. His email address is [email protected]


Monday Profile: Starkville native provides ingredients, Asian recipes at family-owned market and restaurant

When the first wave of COVID-19 panic buying swept through Starkville about a month ago, there was no run on toilet paper at Asian Foods Market on Highway 12.

Asian Foods Market sells a little of most everything and a lot of some things, but no toilet paper.

That doesn’t mean the family-owned business was immune to panic buying.

“For us, it was rice,” said Kevin Yang, whose parents opened the store in 2011 and added a restaurant next door two years ago. “Lots of rice. About two weeks after spring break, everybody started hoarding rice all at the same time.”

The variety of rice, often called “sticky rice,” is sweeter and stickier than the conventional white rice typically consumed by non-Asians in the U.S. While that “American” rice is usually sold in one or two-pound packages, the rice Asian Market sells comes in a single size — 50-pound bags.

“In most Asian cultures, rice is the basis of just about every meal,” Yang said. “I don’t even know what you would compare it to in American food, maybe milk? All I know is that rice is something every Asian household has stocked.”

You might think a 50-pound bag of rice would go a long way. Not so, Yang said.

“At the start of all this, we sold a pallet of rice in one day,” Yang said. “That’s 60 50-pound bags of rice. People would come in, buy two bags and then come the next day and buy two more. It was crazy.”

Yang, 22, is the first native-born American in his family. His parents immigrated to the U.S. from China in the mid-1980s, settling in Brooklyn, New York.

The family moved to Starkville when Yang was 2, buying the old Taste of China Restaurant before later shifting the focus to a market, something the family felt filled a void in the market where Mississippi State’s large Asian student population has started to grow.

“A lot of our business comes from Mississippi State,” Yang said. “Our store is about the only place they can find many of the things you need in Asian cooking. We filled a niche and we’ve grown our business pretty steadily over the years.”

As it is with most family-owned businesses, Yang grew up in the market, performing just about every job there.

“When I was in seventh grade, I was checking out customers,” he said. “I’ve done everything, but now mainly I work in the kitchen cooking with my father.”

Yang said business is “doing OK,” during the COVID-19 crisis, so far. The exception is the restaurant which, like all restaurants, relies exclusively on take-out orders.

“We’re not really doing much business on the restaurant side,” Yang said. “We still keep it going, though.”

Yang said the restaurant has already proven its strategic value, though.

“What we’ve seen since we opened the restaurant is that it’s brought in a lot more (non-Asian) customers,” Yang said. “They come in, taste the food and decide they want to make it at home. Since the market is in the same building, they’ll come over and shop.”

For Yang and the other workers, there is also another task they happily perform.

“Almost none of the writing on the packages is in English,” he said. “So we’ll read the packing and tell them about the product.”

He also provides cooking tips.

“I always ask them what they have,” he said. “Do they have pork? I’ll make some suggestions about some pork dishes. I think it’s fun for a lot of customers to sort of discover a new style of cooking. That’s good for us, so we’re happy to help.”

Yang said that while the market has held its own during the crisis, there’s a chance business will eventually decline.

“A lot depends on what happens in the fall when classes at Mississippi State begin again,” he said. “We’ll be watching to see if the international students come back. If they don’t, that’s going to affect us. We’ve built our business on them and while we are getting more (non-Asians) customers, the Asians students are who we rely on the most.”

Slim Smith is a columnist and feature writer for The Dispatch. His email address is [email protected]


Monday Profile: Starkville native provides ingredients, Asian recipes at family-owned market and restaurant

When the first wave of COVID-19 panic buying swept through Starkville about a month ago, there was no run on toilet paper at Asian Foods Market on Highway 12.

Asian Foods Market sells a little of most everything and a lot of some things, but no toilet paper.

That doesn’t mean the family-owned business was immune to panic buying.

“For us, it was rice,” said Kevin Yang, whose parents opened the store in 2011 and added a restaurant next door two years ago. “Lots of rice. About two weeks after spring break, everybody started hoarding rice all at the same time.”

The variety of rice, often called “sticky rice,” is sweeter and stickier than the conventional white rice typically consumed by non-Asians in the U.S. While that “American” rice is usually sold in one or two-pound packages, the rice Asian Market sells comes in a single size — 50-pound bags.

“In most Asian cultures, rice is the basis of just about every meal,” Yang said. “I don’t even know what you would compare it to in American food, maybe milk? All I know is that rice is something every Asian household has stocked.”

You might think a 50-pound bag of rice would go a long way. Not so, Yang said.

“At the start of all this, we sold a pallet of rice in one day,” Yang said. “That’s 60 50-pound bags of rice. People would come in, buy two bags and then come the next day and buy two more. It was crazy.”

Yang, 22, is the first native-born American in his family. His parents immigrated to the U.S. from China in the mid-1980s, settling in Brooklyn, New York.

The family moved to Starkville when Yang was 2, buying the old Taste of China Restaurant before later shifting the focus to a market, something the family felt filled a void in the market where Mississippi State’s large Asian student population has started to grow.

“A lot of our business comes from Mississippi State,” Yang said. “Our store is about the only place they can find many of the things you need in Asian cooking. We filled a niche and we’ve grown our business pretty steadily over the years.”

As it is with most family-owned businesses, Yang grew up in the market, performing just about every job there.

“When I was in seventh grade, I was checking out customers,” he said. “I’ve done everything, but now mainly I work in the kitchen cooking with my father.”

Yang said business is “doing OK,” during the COVID-19 crisis, so far. The exception is the restaurant which, like all restaurants, relies exclusively on take-out orders.

“We’re not really doing much business on the restaurant side,” Yang said. “We still keep it going, though.”

Yang said the restaurant has already proven its strategic value, though.

“What we’ve seen since we opened the restaurant is that it’s brought in a lot more (non-Asian) customers,” Yang said. “They come in, taste the food and decide they want to make it at home. Since the market is in the same building, they’ll come over and shop.”

For Yang and the other workers, there is also another task they happily perform.

“Almost none of the writing on the packages is in English,” he said. “So we’ll read the packing and tell them about the product.”

He also provides cooking tips.

“I always ask them what they have,” he said. “Do they have pork? I’ll make some suggestions about some pork dishes. I think it’s fun for a lot of customers to sort of discover a new style of cooking. That’s good for us, so we’re happy to help.”

Yang said that while the market has held its own during the crisis, there’s a chance business will eventually decline.

“A lot depends on what happens in the fall when classes at Mississippi State begin again,” he said. “We’ll be watching to see if the international students come back. If they don’t, that’s going to affect us. We’ve built our business on them and while we are getting more (non-Asians) customers, the Asians students are who we rely on the most.”

Slim Smith is a columnist and feature writer for The Dispatch. His email address is [email protected]


Videoni tomosha qiling: Baba Aiso Var Dhoondo Episode 307 6th December 2011 Pt 2 (Sentyabr 2021).