paste (see Note).

It's important to acknowledge both the good and bad parts of America's enduring influence and to look towards a future where Thai people aren’t commodified for their cuisine and labor..But where do we go from here?

Like many Thai immigrants, my family’s work in the restaurant service industry was the primary reason they were able to integrate into American life.Without providing Americans with Thai cuisine, it would have been difficult, or impossible, to cement their status as Thai Americans..In order for Thai people to reclaim their agency, it is crucial that we take control of the narrative surrounding Thai food and take ownership of its performance.

Instead of only catering to the tastes of others, we must assert our own cultural identity and agency by actively promoting and celebrating Thai cuisine in all its glorious diversity.Because quite frankly, I am tired of hearing people rave only about Pad Thai, when in reality they’ve been spoon-fed a story.2 (12-ounce) pie shells.

Keep this super-simple all-butter pie dough in your back pocket for a tender, flaky crust every time you're.

It also keeps well in the freezer — we like to have several disks on hand during the holidays..Add Kamut and 1 tablespoon salt.

Reduce heat to medium-high; simmer, stirring occasionally, until Kamut is puffed and tender but slightly chewy, 1 hour to 1 hour and 15 minutes.Drain and spread in an even layer on a large baking sheet.

Let cool 15 minutes..While Kamut cooks, whisk together vinegar, oil, garlic, and hot sauce in a large bowl.