East Asian food is sophisticated and complex, but often times, the Western perception of the cuisine is one dimensional. Asian greens like Hon Tsai Tai, Gai Lan, and Tatsoi are nutritious and versatile but are scarcely available at markets, grown locally, or used in the kitchens of non-traditional cooks.

Paragons of the food industry, Chefs Cathy Erway and Lucas Sin, join Local Roots Founder, Wen-Jay Ying, to unpack the nuances of the East Asian diaspora. The evening will begin with a discussion around the cultural connections and identities we create through food with this panel of first generation Asian Americans, followed by an immersive flavor journey as we enjoy cooking demonstrations by Chef Lucas and taste different varieties of Asian greens that will be featured at Local Roots markets this season.