Tombsweeping Day: Documentary on the Chinese Exclusion Act

Taiwanese preserved mustard greens, goji berries, boiled peanuts, and Impossible pork mixed into a wild sticky rice blend. Topped with a roasted chestnut. [peanut free available upon request]

This blanket of umami starts with a base of shitake and bunashimeji mushrooms that are cooked slowly til golden brown, then blended with a gluten-free roux, nutmeg, miso, tamari, and creamy soy milk.

Alice spent three days preparing this recipe from Southern China / Vietnam. Carrots, daikon, and cucumbers are immersed in a mild mixture of sugar, salt, vinegar, and peppercorns. It's a dish best served cold to cut through the unctuous rice and gravy.

Catmint and lavender tea from the guildhall rooftop garden's Skylight Farm Lab, courtesy Renee from Seeds to Soil.

Qingtian is a sweet dish often eaten on tomb sweeping day in the area of China around Shanghai.