Tag Archives: culture

The Magic of Sunflower Seeds

August 23, 2022 Shelly Hacco

By Qianhui Ni

Edited by Natalie Grace Sipula

“Among all the foods in the world, only sunflower seeds can meet the conditions conducive to killing time. People who can snack on sunflower seeds are great and active implementers of leisure.” — Zikai Feng (1934), Essays in Yuan Yuan Tang

If you ask me what my most satisfying online order was last month, without a doubt my answer would be sunflower seeds. I have been a big fan of snacking on sunflower seeds since childhood. However, I hadn’t had them for a while since I moved to LA for my graduate studies. Finding packaged shelled sunflower seeds was a big surprise for me since I had only seen people here in the United States eating unshelled seeds as sides or as an ingredient to season food. As you may expect, I excitedly purchased six bags of sunflower seeds in different flavors. My most enjoyable time of day soon became the half-hour after dinner when I got to lie on the sofa, watch TV shows, and snack on sunflower seeds.

Eating sunflower seeds is a fairly simple process–you place one seed between your upper and lower incisors with its tip facing inward. Then, simply squeeze it between your teeth, and you will be able to hear a crisp cracking sound, indicating that the shell is open and what’s between your teeth is the seed inside. This sound is quite relaxing for me because is it clear, crisp, and seems to come from the inside of my own head. I guess it is the reason why eating sunflower seeds is also called “cracking” sunflower seeds. In Chinese, the verb for this action is pronounced as “ke”, which sounds almost identical to the sound when the shell cracks. After you crack the seed open, you can throw away the shell and enjoy the seed. With enough practice, the experienced sunflower seed eater (like me) can complete the above steps in one second without the shell touching their tongue or getting their hands dirty.

After snacking on sunflower seeds for the whole week, I started wondering about the magic of these little seeds. Zikai Feng, the influential Chinese artist, summarized three advantages of eating sunflower seeds that make it the best activity for leisure and time killing. First, people never get tired of them because their flavor isn’t that strong. Imagine you are eating salty barbecue-flavored chips; you would get bored easily of the strong flavor after a while. Sunflower seeds taste like plant seeds with a very light smell. After being pan-fried, the bluntness caused by the soft textures disappears. The seeds become crispy and stiff with a light taste.

The second reason is that sunflower seeds cannot provide a sense of satiety. Even after eating the whole bag of them, you will not feel full. They are too small to be a staple food. I find it hard to stop eating them once I start since my stomach never sends my brain a signal of being full.

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Cultural Exchange, culture, Outlook, USC

Developing Cultural Competency in Occupational Therapy

August 3, 2022 Shelly Hacco

By Leah Mary King

Recently I have been having fascinating conversations about cultural competency and cultural awareness. I was first introduced to the idea of cultural competency a little while ago and found it to be an interesting and important concept. My understanding of cultural competency is as a way to understand and invite people to share about their culture in order for one to become more “competent” in that culture.

While I know this term was coined in an effort to encourage more cultural appreciation and inclusivity in education, research, and work, the word “competency” did not encapsulate the understanding of culture I was striving for. Just because I have a Bachelor’s degree in East Asian Area Studies, have traveled around the world studying culture, and shadowed patients from different cultures doesn’t mean I’m competent in their culture. I will never be competent in someone else’s culture. However, that doesn’t mean I’m not striving to be culturally aware and respectful. I constantly check my assumptions and try not to place my western viewpoints onto people I meet.

Photo by Christina @ wocintechchat.com on Unsplash

As a conversation partner with the American Language Institute, something as simple as using Line, WhatsApp, WeChat, Or KakaoTalk instead of using text messages makes the students I work with more comfortable texting in English. As a future occupational therapist, I anticipate that I will work with people from very different language and cultural backgrounds. In my fieldwork and volunteer experiences I’ve heard many therapists and doctors say that “the client needs an interpreter because they can’t speak English”. Although it is probably unintentional, this Western viewpoint blames the clients we serve instead of working with them in a culturally sensitive way. Instead, the therapist must take responsibility for meeting the clients where they are by having an interpreter for the therapist instead of for the client. This is how therapists can build an empathic and cultural bridge when serving their clients.

Photo by ThisisEngineering RAEng on Unsplash

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Asian American, culture, Family, Food

Handpulled Noodles: A Taste of Home

July 12, 2022 Shelly Hacco

By Cassandra Liu

Edited by Natalie Grace Sipula

[3 minute read]

After every hard day, depressing event, or stressful moment, the first meal I turn to is one that has been passed down to me through many generations of my family. It is our family’s version of a classic Chinese noodle dish – handpulled noodles. We call it Lā Miàn, which literally translates to “pull noodles” in English. Paired with a vinegary, spicy dressing sauce, this dish is something that never fails to bring me comfort and even a sprinkle of happiness.

Handmade noodles have an incredibly long and rich history. The oldest known origin of the noodles was traced to an area in Northwestern China and its recipe has diverged into countless variations with differing ingredients, noodle width length, and ways of making the noodles. This is how my family makes it:

My family uses a mix of whole wheat and all-purpose flour. We begin by adding water to flour with a ratio of 1 water to 2 flour. Then, add a pinch of salt to the mixture and knead until a rough dough is formed. Cover the mixture with either a damp towel or cling wrap and let the mixture rest for around 10 to 15 minutes so that the dough is more workable. After that short period of time, continue kneading the dough until it is smooth, which might take around 2 minutes. Be sure to not overwork the dough, or else the gluten will develop and the noodles will become too tough. After the dough is smooth, divide it into two pieces. Using a rolling pin, roll them out into a rectangle shape with about a 0.5 inch thickness. Coat a plate in oil, coat both sides of the rectangle dough in oil, and place the dough on the oiled plate. Cover the plate in cling wrap and let it rest at room temperature for an hour and a half.

Next, bring a pot of water to a boil. While the water is boiling, remove the dough from the oiled plate and cut the dough into 0.5 inch strips. Grab a strip and gently pull the ends in opposite directions. While pulling the strips apart, gently move your arms up and down and let the dough bounce against the tabletop, which helps the dough stretch out even more to your desired length. Drop the noodles into the boiling water and cook the noodles for 2 minutes, until the noodles are chewy and cooked through. Drizzle some sesame oil over the noodles to prevent them from sticking together while preparing the sauce.

To make the sauce, mince garlic, ginger, and scallions. Place the chopped vegetables over the noodles along with some red pepper flakes. Heat up some neutral oil in a pan and pour over the chopped vegetables. Listen to and savor the sound as the hot oil fries the garnish. Add soy sauce and black vinegar to taste and enjoy!

Summer or winter, rain or shine, this dish is something that my family eats at least once every two weeks. Pair it with some boiled vegetables, and you have yourself a hearty and delicious meal! Whenever I’m feeling homesick, I come back to these noodles and I’m immediately taken right back to my family.

Featured Image by Önder Örtel on Unsplash

Cassandra is a recent graduate who studied Health Promotion and Disease Prevention. She grew up in the Bay Area and speaks Mandarin fluently, a language she uses to interact with her parents and grandparents. On campus, she was involved in Trojan Shelter, Wazo Connect, and worked as a research assistant in the Brain and Music Lab at the USC Brain and Creativity Institute, among other things. In her free time, Cassandra enjoys cooking, playing music with her friends, and exploring the best food places in LA.

USC American Language Institute