OCA just emailed out a brief statement from Daniel Wu, the star of AMC’s action-drama “Into the Badlands,” that’s worth reading:
“I grew up in America in the ’70s when there were no Asian Americans on screen. After a career of 18 years in Hong Kong where I didn’t have to think about race at all, coming back to America and thinking about when we’ve seen an Asian American lead on a show, I realized almost never.
AMC was adamant that the lead for Into the Badlands would be Asian American. It’s not our intention to transform Asian-American male masculinity across the country through this one show, but “Into the Badlands” is a great start.
Television and American media need to reflect American society. There is a very large Asian-American population in this country and we need to see that on screen. Times have changed, people have changed, and this is a different era than it was even just 10 years ago. “Into the Badlands” is breaking new ground, and that’s awesome.”
– Daniel Wu
It’s an awesome show if you like martial arts and violence, and Wu’s spot-on about the great step this represents for Asian American men on TV. His role joins Steven Yeun and Daniel Day Kim among butt-kicking AAPI hunks.
The show, which to me evokes both another series on AMC, “The Walking Dead” and the “Mad Max” movie franchise for its depiction of a bleak, violent future, brings the martial arts stereotype of Asians full-circle, starting with “Green Hornet” and “Kung Fu.”
Denver’s Mayor Michael B. Hancock welcomes the 100 applicants and their family members to the citizenship ceremony.
I was born in Japan, but because my father was born in Hawaii when it was a U.S. territory, I am an American citizen. I didn’t have to take a test, and recite an oath of allegiance. After my family moved to the States in 1966, I remember helping my mother, who’s from a small town in northern Japan, study for her citizenship test. I was eight years old.
I don’t remember the ceremony when she repeated the oath and was given her naturalization certificate, but it was probably something like the wonderful ceremony I saw today, on the top floor of the Emily Griffith Technical College, a school that teaches English as a second language and gives many immigrants the skills for them to find jobs in America (full disclosure: I’m a member of the Emily Griffith Foundation‘s Board of Directors).
One hundred people became American citizens today in Denver. They came here from all over the world, from Bhutan to the Ukraine, Canada to Cote d’Ivoire. Some held small American flags in their hands as they waited, and waved them when they were asked to stand to represent their soon-to-be-former countries.
NOTE: This is a slightly revised (added “Courtship of Eddie’s Father”) re-post of a very early column I wrote back in 1998, bemoaning the lack of Asian faces on TV shows.
Like a zillion other people across the country, I tuned in to the final episode of “Seinfeld,” and I gotta say, I was only mildly impressed. Oh, I liked the show whenever I caught it, but I was a casual viewer, so the nasty humor that the characters reveled in didn’t connect with me the way they may have for diehard fans.
What the show did, especially with its segments making fun of foreigners, was get me thinking about Asian faces on TV. As a Japanese-American kid enchanted by American popular culture of the 1960s, it never occurred to me growing up that there were very few people like me on the shows I watched for hours on end.
My wife Erin and I love junk-food TV. From “Black List” and “Blindspot” to “Grimm” and “Castle,” we turn into small-screen zombies at night, depending on our DVR to serve up our shows. But there’s one junk-food TV brand that we’ve decided to strike from out diet, and delete from our DVR.
After years of devouring the medical soap series “Grey’s Anatomy,” a couple of seasons of the media-political soap “Scandal” and “How to Get Away with Murder,” the most recent ABC hit series written and produced by Shonda Rhimes, we’ve gone cold turkey on her shows.
Here’s why: Rhimes is a terrific storyteller, and pioneering producer who casts African Americans in prominent or starring roles in her series. But except for Sandra Oh’s keystone character, the irascible but brilliant surgeon Cristina Yang, Asians are either non-existent or generally fringe-ified. It’s almost as if with Oh’s departure from Shondaland (Rhimes’ production company and the realm where all these shows dwell), the box for Asian stars was checked off: “Done.”
My most recent Denver ramen was at the original Osaka Ramen location in the RiNo district. I had the special Miso Ramen of the day with an order of kara age fried chicken.
I grew up in Japan when I was a kid, and have vivid memories of bowls of ramen and soba noodles stacked high in bowls or boxes, being delivered by crazy men riding bicycles through crazy Tokyo traffic like the photo on the right. Ramen had been around since the late 1800s in Japan, but it was during the post-WWII years, and particularly in the 1960s, when ramen became the ubiquitous Japanese comfort food it is today.
I loved ramen as a child, and when my family moved to the states in the mid-‘60s I was sad to find that ramen wasn’t sold in the few Japanese restaurants that were available here. But in 1970 Nissin, the company that invented instant ramen in 1958 began selling instant ramen in the U.S. The next year, the company rolled out Cup Noodles.
Several generations of college students have grown up with instant ramen and Cup Noodles since the ’70s. Who can argue when each savory serving can cost just pennies? Lots of people even use instant ramen as a base for fancier dishes by adding meats and vegetables. But I think that’s cheating. If you want to have some “real” ramen, nothing beats going to a good ramen-ya (shop) for a steaming bowl.
The steaming hot soup of a real bowl of ramen is salty and meaty with hints of chicken, pork and fish bathing together like it’s a friendly hot tub of flavor, and the noodles are firm and chewy (though a good ramen-ya will offer the option to have your noodles hard or soft to your liking) with just the right amount of absorption of the soup, and the toppings can be creative but respect tradition. The experience is several cuts above plopping a square of fried dried noodles into a saucepan for five minutes or pouring boiling water into the styrofoam cup and waiting two minutes with the top flap closed (no peeking!). Instant ramen is cheap, but it’s not food for the soul. The noodles are immediately limp, the soup is flavored hot water (though it can fool your brain into thinking you just ate some real food) and out of the box the topping are… well, there are no toppings.