A year in the life of a Chinese restaurant
The food businesses trying to stay afloat through coronavirus and a storm of racist abuse
The Food Chain · BBC World Service
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Show Notes
Anti-Asian hate has surged since the coronavirus outbreak, and some of the most common targets have been Chinese food businesses.
Tamasin Ford speaks to three people who’ve witnessed the rise of Sinophobia first hand and seen it damage not only their livelihoods, but also their families.
They explain why they’re not prepared to stay silent, as was often the case for previous generations, and how they plan to use food in the fight against racism and ignorance.
Producers: Simon Tulett and Sarah Stolarz
If you would like to get in touch with the show please email [email protected]
(Picture: A person holds a sign during a rally against anti-Asian hate in Minneapolis, Minnesota. Credit: Kerem Yucel/AFP/Getty/BBC)
Contributors:
Patrick Mock, manager of 46 Mott bakery in New York; John Li, owner of Dumpling Shack, London; Ying Hou, owner of ShanDong MaMa, Melbourne