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Steph Wong Ken

Steph Wong Ken is a writer based in Toronto.
A miniature woman stands in front of a giant cell phone surrounded by life-sized ingredients traditionally used in Chinese cooking.
Society

TikTok Has Become a Recipe Box for Traditional Chinese Cooking

February 8, 2022May 11, 2022 - by Steph Wong Ken

The gap between cooks of colour and the mainstream is stubbornly large, but social media is ushering in a new era for Asian creators

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Illustration of several plates containing cassava-based dishes like pie and sliced root. The plates are garnished with purple and green flowers.
First Person / January/February 2021

Why My Mother’s Cassava Pie Is More than a Comfort Food

December 11, 2020January 29, 2021 - by Steph Wong Ken

Learning the history of resistance behind my family’s favourite dish

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Our Summer Reading double issue, featuring fiction from Ian Williams, Sarah Totton, and Jay Teitel and poetry from Rhiannon Ng Cheng Hin, Susan Musgrave, and Terese Mason Pierre.

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