Yes! And good to see you in here :)

In case you want to interview someone about Taiwanese food for your podcast, I suggest Clarissa Wei, who wrote a cookbook called Made In Taiwan not so long ago. She’s researched Taiwanese food history and I think she (still?) lives in Taiwan after relocating from the US.

Oh no, your age, colour, gender etc doesn't matter - of course you're welcome to attend! Don't let anything (except budgetary restrictions) stop you. They do an online/ Zoom version which I think is cheaper (they started it during Covid).

Used to be £400++ but they said they had to increase it (a bit too dramatically I reckon) as the college is charging them more for the accommodation. It's a shame because most people who attend are affluent Americans and there's less likely to be a mix of ages, nationalities etc.

Oh no!

3/ Apparently the deli owner also wants to write a book called Sabzi, and doesn't want readers to confuse the two Sabzis. Yasmin started working on her book before the deli even opened.

2/ Sabzi simply means vegetables/ vegetable dishes/ herbs/ leafy greens in several different languages, so it's a bit like a greengrocer trying to sue someone for calling their book 'Vegetables'.

We never used to say it at my school in north London - the first I heard of it was on social media. The mythology around it sounds interesting (but dubious)

I turned down the press event, but I’ll go try it out socially

The worst is when it gives you some kind of manufactured history of a dish that doesn't exist