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Stephanie Wong Ken

Stephanie Wong Ken has written for Joyland, Catapult, and The Rumpus. She earned an MFA in fiction from Portland State University and is currently working on a collection of short stories.
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 Stephanie Wong Ken

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

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