Chuck
👤 SpeakerAppearances Over Time
Podcast Appearances
Yeah. But they were LaTroy was around since the 1930s doing that, you know, canned vegetable sauce. I was going to say trick, but, you know, it's a thing. Yeah.
Yeah. But they were LaTroy was around since the 1930s doing that, you know, canned vegetable sauce. I was going to say trick, but, you know, it's a thing. Yeah.
Right. Another, like, pretty startling factoid is that it was in – well, this part isn't. It was in the 1942 edition of the U.S. Army Cookbook. But as a result, when U.S. troops were stationed overseas in China and Japan in World War II, restaurants would put chop suey on the menu to cater to those American soldiers because they came in. We're like, where's the chop suey?
Right. Another, like, pretty startling factoid is that it was in – well, this part isn't. It was in the 1942 edition of the U.S. Army Cookbook. But as a result, when U.S. troops were stationed overseas in China and Japan in World War II, restaurants would put chop suey on the menu to cater to those American soldiers because they came in. We're like, where's the chop suey?
Right. Another, like, pretty startling factoid is that it was in – well, this part isn't. It was in the 1942 edition of the U.S. Army Cookbook. But as a result, when U.S. troops were stationed overseas in China and Japan in World War II, restaurants would put chop suey on the menu to cater to those American soldiers because they came in. We're like, where's the chop suey?
Yeah. And this came from a historian named Heather Lee. And she makes a case. It's like, you know, this addition to that list basically meant you were going to get a lot of like higher grade chop suey palaces. So the restaurants kind of got nicer. And you had to in order to qualify, you also if you were an investor, an owner, you had to spend a year managing the restaurant.
Yeah. And this came from a historian named Heather Lee. And she makes a case. It's like, you know, this addition to that list basically meant you were going to get a lot of like higher grade chop suey palaces. So the restaurants kind of got nicer. And you had to in order to qualify, you also if you were an investor, an owner, you had to spend a year managing the restaurant.
Yeah. And this came from a historian named Heather Lee. And she makes a case. It's like, you know, this addition to that list basically meant you were going to get a lot of like higher grade chop suey palaces. So the restaurants kind of got nicer. And you had to in order to qualify, you also if you were an investor, an owner, you had to spend a year managing the restaurant.
As the manager and not like, you know, working in the kitchen or something like that. And you've needed, of course, this had to be thrown in there. You needed two white witnesses to vouch for them. But because of these strict rules, you got, again, these nicer Chinese restaurants opening up that were qualifying for that merchant status.
As the manager and not like, you know, working in the kitchen or something like that. And you've needed, of course, this had to be thrown in there. You needed two white witnesses to vouch for them. But because of these strict rules, you got, again, these nicer Chinese restaurants opening up that were qualifying for that merchant status.
As the manager and not like, you know, working in the kitchen or something like that. And you've needed, of course, this had to be thrown in there. You needed two white witnesses to vouch for them. But because of these strict rules, you got, again, these nicer Chinese restaurants opening up that were qualifying for that merchant status.
And then you would get investors getting together and saying, hey, let's start this restaurant. We'll take turns running it for a year and get our family members over here. And as a result, I mean, this is not the only reason, but this definitely helped. Chinese restaurants in the U.S. doubled between 1910 and 1920. And again, between 1920 and 1930.
And then you would get investors getting together and saying, hey, let's start this restaurant. We'll take turns running it for a year and get our family members over here. And as a result, I mean, this is not the only reason, but this definitely helped. Chinese restaurants in the U.S. doubled between 1910 and 1920. And again, between 1920 and 1930.
And then you would get investors getting together and saying, hey, let's start this restaurant. We'll take turns running it for a year and get our family members over here. And as a result, I mean, this is not the only reason, but this definitely helped. Chinese restaurants in the U.S. doubled between 1910 and 1920. And again, between 1920 and 1930.
And by 1930, they had overtaken laundries as the largest employers of Chinese workers in the United States.
And by 1930, they had overtaken laundries as the largest employers of Chinese workers in the United States.
And by 1930, they had overtaken laundries as the largest employers of Chinese workers in the United States.