A Taste of Resilience

Episode #297: The vibrant flavors of Burmese cuisine have traveled far beyond the borders of Myanmar, embedding themselves into global food culture. Earlier this year, we convened a panel discussion that delved not only into recipes and cooking techniques, but also into the themes of resilience, culture, and migration. Our guests included:

· Kenneth Wong: A Burmese-American author, translator, and UC Berkeley language teacher.

· Ma Nandar: A feminist activist and storyteller from Shan State, Myanmar, Ma Nandar channels her passion for justice through her leadership in the Purple Feminists Group and her creative exploration of food as a form of healing and memory.

· Htet Khine Soe (Ko Htet): A long-time activist involved in movements from the Saffron Revolution to "Food Not Bombs," Ko Htet continues his humanitarian work from Mae Sot, after years of persecution and personal loss under Myanmar’s military regime.

· Thin Lei Win: An acclaimed journalist and founder of Myanmar Now and The Kite Tales, Thin Lei Win combines her reporting on climate and food systems with a deep personal passion for cooking, exploring the connections between food, culture, and sustainability.

Food plays a vital role in cultural preservation for Burmese families, connecting them to their homeland and history. As the diaspora spread across countries like Thailand, Australia, and the U.S., beloved recipes were passed down through generations, blending with local cuisines and creating new fusion dishes. This panel showcases personal stories and commentary on how Burmese cuisine has been both preserved and transformed by this global migration.

The panelists also examine how Burmese food fosters community, becoming a bridge between cultures. Burmese restaurants, pop-up kitchens, and food festivals offer spaces for cultural exchange, promoting a deeper understanding of Myanmar’s rich culinary heritage. By offering the stories behind the food, the episode provides listeners with both historical context and a celebration of Burmese resilience through cuisine.