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Using the Library of Congress as a point of reference, through our Heritage Months, we recognize the history and contributions of various cultures by providing education and context as well as employee recognition, deeply rooted in storytelling around food, family, and tradition.
Each May, Asian Pacific American Heritage Month honors the generations of Asian Americans and Pacific Islanders for their contributions to American history, society, and culture. The celebration originated in 1978 when Congress passed a joint Congressional Resolution to celebrate Asian American Heritage Week, which was held during the first 10 days of May.
We asked our employees to share their thoughts on their food, culture, and traditions.
Having built a successful career in the restaurant industry, Chef Matsu Matsuoka knew his next step needed to include better work-life balance. “I was looking for a way to learn and grow in my career, while also finding a way to spend more time doing things I enjoy, which isn’t easy in this business,” he said. He found just that at Wegmans.
Sushi Prep Cook, 11 years of service
Neeru tells us about a holiday that is meaningful to her:
“One of the holidays celebrated within my culture is Maha Shivaratri. I have been celebrating this holiday since I was a little girl. This year, it was celebrated on March 8. Maha Shivaratri is a deeply spiritual Hindu holiday. It involves fasting, meditation, seeking blessings for reflection, enlightenment, and spiritual development. Many devotees observe a fast, consuming only certain foods like fruits and milk. Sabudana (tapioca) and shrikhand (made with hung yogurt) are two of the most popular dishes during Maha Shivaratri celebrations, along with non-salt dry fruits. I really enjoy learning about other cultures as well as sharing knowledge about my culture with others.”
Sous Chef, 10 years of service
Pete tells us about his Korean heritage and favorite foods:
“Something that I am very proud of is my Korean heritage. My favorite Korean foods are Hanwoo beef (special beef only in Korea), soondubu jjigae (spicy tofu stew), and yukgaejang. Korea is known for fermented foods and dried foods. Koreans make kimchi and various banchan to help preserve the food. My wife and her family, who are also Korean, have helped me learn more about my heritage. My mother-in-law makes great kimchi and has taught me how to make it. I am now in charge of making kimchi for the household, and since this is something we eat often, I make it in batches so that it lasts us a couple of months. I enjoy sharing my Korean heritage with others. It gives me an opportunity to connect with my family and coworkers.”