Limited Edition Zine: Hotdish

C H E F E X C L U S I V E
CHEF
YIA
VANG
Cassie: So, why did you
choose to spotlight mustard
greens?
are as iconic to Hmong
culture as sauerkraut is to the
Germans.
In a Q&A, Yia dives into
the taste of hope
through the window of
a Hmong household
staple: mustard greens
WRITTEN BY CASSIE ROGERS
PHOTO PROVIDED BY YIA VANG
Yia: Growing up, I hated
them, but these days it’s a
food I’m constantly craving.
My mother tells me it’s just
an ingredient we’ve always
known. We use them as a
side, in soups, or ferment
them. Pickled mustard greens
Mustard greens are just as
much of a staple for us as rice.
It is so important because it is
a vegetable we have
cultivated for generations
and generations and can
grow abundantly. Every time
you plant mustards, one third