I'm very grateful to have met Lynn Chen lynnchen.com during a Stanford Film Lecture Series, and her inspiring background, spirit and good energy inspired me to share her story with all of you!
Lynn Chen began performing on the Lincoln Center Stage at the age of 5. She made her feature debut in Sony Pictures Classic's Saving Face, a role that won her the title of "Outstanding Newcomer" at the 2006 AXAwards. Since then, she has become a fixture on the film festival circuit - including Sundance, Toronto, Tribeca, SXSW - setting an unofficial record at the 28th LAAPFF with five concurrent movie roles.
Here's the Interview:
GG: Please share a bit of your background, your career and why you started your food blogs.
Lynn Chen: I’ve been performing for over 30 years, and blogging for just over 4. I started www.theactorsdiet.com as a way to hold myself accountable to eating issues I’ve had my entire life, and also as a way to be productive
- there is so much out of your control as an actor and I was tired of waiting for permission to be creative.
Lynn Chen, Mary Vincent
GG: What inspires you everyday in your career and food writing etc?
Lynn Chen: It’s always surprising to me – still – that I never get writers block. Even if the eats are uninspired I still find something to say. Food itself has so many stories – and I get inspired discovering other people’s relationship with food – whether it be through a cookbook, a blog, TV, or in person. It’s what makes us all unique, isn’t it? Our individual tastes.
GG: What would you like to see improved in this world?
Lynn Chen: This question has me breaking out in hives! I’d like a cure for THAT freakiness. So much needless anxiety. There are some real problems – I wish more of us (myself included) had the stomach and strength to address them.
GG: How can Gratitude Gourmet help get your message out?
Lynn Chen: Well, you do make fabulous chocolate. That helps! Fortune cookie chocolate?
[GG: Let's work on this! :)]
GG: What new things are you working on?
Lynn Chen: I narrated my first audio book, “Crazy Rich Asians” written by Kevin Kwan, which is currently available through Random House. I am about to begin filming “Sutures” with Tzi Ma and first-time director Tiffanie Hsu. And I have travel plans this summer – family and fun time is important to me. I’m working more on enjoying that without guilt.
Video: Miami Chef Michelle Bernstein Shares Vegetarian & Vegan Summer Recipe & Salad Ideas with Gratitude Gourmet
Photo Credit: Michelle Bernstein
Do You Need Fresh Summer Recipe and Salad Ideas?
Gratitude Gourmet is THRILLED to announce that Michelle Bernstein, James Beard Award Winner and Chef-Owner of several Miami-area restaurants, including Michy’s once dubbed the “Best New Restaurant” by Food and Wine Magazine gave us a very special interview on the following topics:
1. How to make restaurant-quality salads at home
2. Vegan and vegetarian summer dishes, spices and creative food pairings
Enjoy the Video Below and Have Fun!
Good News from Pew Charitable Trusts:
"The University of California at San Francisco Medical Center has committed to phasing out purchases of meat and poultry products that were raised with routine antibiotic use.
Because the hospitals and other medical facilities are directly affected by dangerous antibiotic-resistant bacteria, the medical center has a strong business case to support policies and purchasing decisions that promote judicious drug use for both people and animals.
For the medical center, which serves more than 650,000 meals annually and has a food budget of $7 million, this decision sends a strong message to both policymakers and the animal agriculture industry."