Vanessa Hua February 11, 2021Updated: February 12, 2021, 9:03 am
This Lunar New Year, Grace Hwang Lynch won’t be gathering with extended family for a big dinner at a restaurant.
Journalist and essayist Grace Hwang Lynch Photo: Anna Wu
To get through the pandemic, she’s been learning how to make traditional foods from scratch. Recently, she’s practiced making kué — Taiwanese for sticky rice cakes — that she would usually eat at a restaurant or buy from Ranch 99 supermarket. She’s added red beans, longan and daikon.
“Cooking adds an element of caring and humanity to these times and takes my mind off of all the things I could be worrying about,” said the journalist and essayist, whose writing focuses on Asian American culture and food.