Saturday was another jam-packed day for us. First we went to the KARE channel 11 studio in Minneapolis for a live television interview. Then we spent two hours at the Mill City Farmer's market singing books. Our last appearance was at the Roseville Barns and Noble store were we talked about writing the book and provided samples of the herbs used in Hmong cooking to a crowd of about 30 people. Our customers are young Hmong women who thank us for giving them a written record of the food they grew up with and love, and other people, from all kinds of cultural backgrounds, who have eaten Hmong food and want to know how to cook it, or are curious about a new cuisine.
This morning we are feeling a little tired, but extremely gratified.
Hello! We are Sheng (Yang) Lee and Sami Scripter. We have written a cookbook about traditional and current Hmong cooking. Our book shines a light on the wonderful variety and unique qualities of Hmong cuisine. It explores the age-old and ever-evolving culture, from inside Hmong kitchens.
About Me
- Sami and Sheng
- Sami, from Portland, and Sheng, from Sacramento, have been friends for almost 30 years.
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