Stay True

Synopsis: Hua Hsu is the son of Taiwanese immigrants, and now a Pulitzer Prize winning memoir author. He grew up in California, ultimately attending Berkeley. He describes his friendship with Ken, and Ken’s shocking murder a few years later in a robbery.

Review: As a teenager, Hsu seemed to define himself mainly in opposition to what he wasn’t—he liked to view himself as an iconoclast, eschewing anything mainstream. At first glance, you would think that he and Ken (a Dave Matthews loving, Abercrombie wearing, frat boy) would have little in common. Yes, they are both Asian, but that’s about it. Nonetheless, they developed a bond, arguing about music and film, and discovering a fondness for cigarettes. In the spirit of the author, I can say what this book is not, easier than to describe exactly what it is. It’s not really a book about growing up in an immigrant family, nor is it about taking a deep dive into the Asian-American experience. It’s a specific examination of this friendship and how a random horrific crime can reverberate through your life, but also a very universal story of youth and self discovery. If you’ve ever been a teenager trying to figure out who you are, this autobiography might touch a chord.

Rating: 5/5

Recipe: This sesame cucumber and avocado salad from the New York Time Hetty McKinnon is a new favorite for me. A little bit Asian, a little bit California, and a lot of easy deliciousness!

For the Sesame Dressing:

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 tablespoon toasted sesame seeds

1 tablespoon sugar

1 1/2 teaspoons soy sauce or tamari

1/2 teaspoon red pepper flakes

For the Salad:

2 ripe avocados, cubed

1 pound cucumbers (Persian or English) trimmed and thinly sliced

2 green scallions, thinly sliced

Kosher salt and black pepper

toasted sesame seeds for topping

1) Combine all ingredients to make the dressing. Add 1 tablespoon water and whisk until emulsified

2) When ready to eat, toss the avocado gently with the sesame dressing. Add the cucumbers and scallions and toss together. Season with salt and pepper, garnish with sesame seeds