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The Korean Vegan hopes her 60-second recipes will make you less racist
Sep 28, 2020
Soondooboo kimchi chigae / The Korean Vegan Joanne Molinaro The Korean Vegan / Geoff Martin Photography
Joanne Molinaro, known as The Korean Vegan , had an unexpected inspiration for sharing her plant-based adaptations of traditional Korean recipes .
"The reason I started telling my stories was because I didn't know what else to do when Donald Trump got elected," said Molinaro told Salon in an interview. "I was, like, traumatized. And I felt like I was living in a country that I didn't recognize anymore. I couldn't believe that there were so many people who were okay with racism."
The rhetoric of the 2016 election galvanized many, pushing people like Molinaro across the political strata to be louder and take action for their causes. In the months that followed the inauguration, anti-immigrant action and travel restrictions pushed masses of people in cities across the U.S. to organize and protest.
"I'm an attorney – all the lawyers were going to the airport to offer pro bono services to people who are having problems with their visas," she explained. "And I was like, 'Is that what I'm supposed to do? Should I go to the march, should I start protesting? Am I supposed to start writing angry Facebook status posts? That's what everybody else is doing.'"
She'd previously turned to blogging as a way to codify her plant-based lifestyle and Korean identity, sharing recipes that adjusted traditional dishes like buchimgae and kimchi jjigae, as well as pasta, bread, and pastries. She started sharing her family stories with the idea that joining food and painful stories might generate some understanding or compassion across divides, fighting against anti-immigrant sentiments that she took personally.
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