This restaurant is known for being so packed. Now restaurant workers have been laid off and business has scaled back. In the wake of COVID-19, the entire restaurant industry has struggled. But Chinatown businesses have taken a particularly hard hit. Chinatowns across America are vanishing for reasons that are natural and some that are unnatural. But what can we do about it? Growing up, it felt like Chinatown was the only place that you knew being Chinese was normal. You could count on everyone rooting for Ichiro, Yao Ming, Jin, you could find Gundam, Boba, Cheap Bows, Barbecue, and cash some JDM cars pull up. It was the only place my parents wanted to go out to eat and ping with other adults. So when we started reading that now Chinatowns are shrinking across America, suffering from gentrification, younger generations not taking over businesses, the rise of competing ethnoburbs, and now the association with COVID-19, it all struck a chord with us. And I know we aren't the only ones who feel this way. It seems like some change is inevitable. But what's the future hold for Chinatowns in America? And even across the globe, and what can you do about it? We're going to give our thoughts while, of course, trying some of Chinatown's most popular foods. Chinatowns around the country are shrinking, they're changing, and with the current situation, that whole process has just been accelerated. And since Chinatowns, no matter what city it's in, kind of has a deep place in our hearts, just like many other people, we wanted to explore some important questions about the future of Chinatown. Because if this whole thing is going to change into something completely new from what we remember as kids, then what is it going to look like? And who's going to be involved? And what can you do about it? This is how to save Chinatown, USA. Seattle's Chinatown is different because it's actually an international district that's really pan-Asian. Cantonese from Toisan were the first to arrive in 1850, but there was a lot of different ways that contributed to it being what it is today. Chinese, Japanese, Filipino, and Vietnamese historically, and more recently now, Korean businesses are all in one spot. Of course, they do have their unique differences in language and culture, but they're all friendly enough to share the same real estate and neighborhood. And actually, after traveling to numerous Asian ethnic enclaves across North America, it's clear that not all enclaves are as mixed in Pan-Asian as Seattle's international district, and that's something that's very unique and special about it. I'm growing up with such an important part of our upbringing in Seattle because there was a time where that was the only zone you felt comfortable being unapologetically Asian, whether that was being in the traditional foods or more modern stuff like boba or animes or Gundams or just anything. I mean, we were going there to see the rest of the community for certain events. You go there for your comfort food.  And even if you're a parent or an adult, you went there to be able to ping comfortably with other adults from the same culture. I remember growing up, Chinatown was the only place where you would see Dad have an incredibly lively back and forth with the waiter and he's recommending this and he's asking if this is fresh or that's fresh. Look at these gigantic razor clams that they have here. So they cracked them all open for you. You can see where they cracked it open with the knife. So this is Toisan cauliflower guys. This is very much for native to the Toisan region. I do understand why it was difficult for my dad to feel that same type of gregarious camaraderie outside of Chinatown. That's why it was so special. For a lot of parents, it's like the only time that you really got to see their social interactions because at home, they're your hardworking immigrant parents that are often strict. But then in maybe the Asian enclaves, they're like, they're having fun. They're trying to meet people. Dude, they're watching karaoke on the wall.  But anybody that's familiar with the culture is going to go there for comfort reasons. You know, you want to see other people. You see familiar faces. It's kind of a way to see other Asian people. Thanks for bringing awareness to like Chinatown and everything that's going on. Yeah, we're just visiting home for a little bit and we just wanted to do a piece on Chinatowns because they all got hit pretty hard. So it's a little dead, but people here are amazing culture. Food's great. Culture is great. All right. So Andrew, these are very, very authentic Chinatown dumplings. You know why? Because these are actually sea mackerel. Now I don't think we've ever shown these on the channel before. This is incredibly authentic. I wouldn't have to show the people. Oh man. It's like salty fish. It's like salty sea mackerel. So here in my hand, I have Lu Bao. So Lu is the old name for Shandong. That was the kingdom before China was united. They were like separate kingdoms and sometimes they would war with each other. Yeah. Before it was called Shandong, Confucius is from that area. So he's from Lu. Lu. But that was before it was called Shandong. So these are Lu Bao. So these are like a traditional Shandong baozi. Wow. It's a little bit different. It's almost like a baozi that's wrapped like a dumpling. And notice that it was fried at the bottom and all connected. This is a very classic northern style too. All right, man. The connected Lu Bao. This is actually my first time having this. I've never had a Lu Bao before, but let's see how it's different. You know what the one thing about it that's very Shandong, Andrew? It's just gigantic pieces of green onion. We have the guo tia. Now in this style, they pour a little bit of this liquid at the end that kind of connects all the dumplings. To my knowledge, I don't see a reason why to do it other than that. It maybe adds a little bit of extra texture to it. It almost is like adding some crispies to the whole dish. They actually call these Andrews. In Taiwan, they're called guo tia. In mainland China, they're called jian jiao. Oh, I'm going in. Andrew, this is a fried mackerel dumpling. Wow. It's crust. See this crust that I'm cracking right here? As far as the Qingdao mackerel jiao's, I don't know, man. It's like really got a very like pickled fishy flavor because if you guys know mackerel is actually a very controversial piece of sushi too. A lot of people don't like the mackerel nigiri or mackerel sashimi. I kind of do, but I don't like to eat a lot of it. It's not bad, but it just wouldn't be my number one pick. That's fair. It's probably not my number one pick either. I'm glad we had it though, but I would say the best thing that we had was the Lu Bao. Song Feng Kong. It says Thai kitchen, but let me tell you this. That has some of the best Lao food I've had. I'm going there. I'm going there after this. Remember when this spot first opened and it was just like ran by? Well, they didn't even have a cash register. They didn't have a cash register. They just had a box full of cash. Hello. Hello. Real quick, I got to give a shout out to Mushashis. I mean, this is some of the best cheap sushi that you can get anywhere. And this is what Seattle is known for, okay? A reason why a lot of the cheap sushi in Seattle is so good is a lot of the same reason why salmon is so good in Washington too. They're getting it straight from Alaska or straight from around the waters of Washington. A lot of people say that the sushi in Seattle is very affordable, but still very good. Most people go to other places. Yeah. So why is it so affordable and good? I don't know. How's business? I'm so sure. I know people outside. Yeah. Yeah. The older generations were definitely not optimistic that their business was going to be around in another five or 10 years. And I do think that's sad because their businesses are a part of history and have served so many different people through multi-generations. However, I do think that the whole purpose of Chinatowns was not to just stay the same forever. This intersection is really special because you have a Japanese supermarket, you have Taiwanese Boba, you have Korean desserts, you have Korean food, and then you have two Cantonese spots, the barbecue and the bakery side. And then you have Shanghai Knees. And then at this corner, you have a mainland Chinese hot pot chain. Just at this intersection, David, it's kind of a really good representation of what is here in international district. And I do think that it is maybe, if it's possible, a good direction for other Chinatowns to follow. Another thing that is happening across the country is that non-Asian businesses are moving into Chinatown, but they're usually pretty modern and they cater to sort of like a hip millennial audience that does want to eat authentic Asian food but also get a hipster burger. I do think that the reason it's worth covering this place and giving this spot a review is because this is actually the way Chinatowns are changing. But it is for an open-minded audience that doesn't mind their burgers being served right next to dumplings. I think that the inclusion of non-Asian businesses into Chinatowns was controversial, but I think at this point in 2020, it feels like something necessary to keep them alive. Andrew, it is true that traditionally, most Chinatowns in America, if not all of them, were primarily founded by people from Taishan, aka Toisan China. Andrew, what do you think about there only being one Toisan business on this main street? Theoretically, the group that stands the most to lose are the originators of Chinatown, which are Toisan people, because that means their business will increasingly make up a smaller percentage of what's available. I mean, I don't think there's anything wrong with that. I think that that's kind of how life goes. I do think a lot of Toisan people who started in Chinatown made a good living and then moved out to the suburbs. That's often the story for a lot of people who start in the urban Chinese enclave. I don't think 100% of businesses in Chinatown should be Chinese, necessarily. I think they should all have a mix, but they should have all Chinese represented in Chinatown, because as you say, it's in the name, Chinatown. I think that Chinese culture overall is expanding. I think Chinese food is as popular as it's ever been. Restaurants are still popping up everywhere, but the specific southern Chinese culture, particularly the Cantonese Hakka, Toisan, and Chiojiao styles will make up a smaller percentage moving forward, but I think the staples will always be there. I think the organizations, lion dance teams, family associations will still be around, but it just won't be the main representation of Chinese culture moving forward. I think if Chinatown's want to adapt to be a little bit more Pan-Asian and essentially Asian towns, I think that's going to be a better chance. It's going to appeal to a wider audience. I think if the second or third generation Cantonese or southern Chinese, you know, want that history to continue, then I hope some of them can build teams and support, whether that's, you know, always spend their money in Chinatown or open up dessert spots, fusion spots, traditional Chinatown foods. We've seen it with some friends in New York. They try to open up modern Asian dessert spots, which I still think really help, even if it's not particularly Cantonese or even barbershops. I think the natural chain of events to move more into the suburbs, since it's nicer and more pleasant, easy living than the urban city life is inevitable, and that's going to happen more and more. But I think Chinatowns will always hold a special place because they're going to be in the city centers. And I do not think although Chinatowns are shrinking, I don't think they're going away. I think they're just changing. Chinatowns sort of live within you. If you really think about Chinatowns, they were designed to represent or be an enclave for a different community within the city. And you can actually bring that with you wherever you go.  David, I just realized our YouTube channel, the food portion, is like Chinatown. You mean Chinatown, Seattle? Where it's mostly Chinese, but actually all different Asians are represented. I'm an official tea farmer. We're out of McAllister Lane in downtown Penang. They really pull it straight live out of the water. You can touch it. You can hold it. We are outside of the largest wholesale fish and seafood market in the entire world. As in, Obama did grow up in Jakarta for two years of his life. He went to this school right here. And now this nice, grand cart is right outside. I think some of the bigger stores that have been around for decades might be able to stick around for a little bit longer. But I do know and I got the sentiment from some of the smaller shop owners that had been running their shop in a certain way for about 30 years. They don't feel like they're really going to be able to adapt. They don't have that. Their business doesn't have that much more time left. What do you recommend? I'm going to get all the kiwi and the green tea and the oolong probably. We've been here for almost 25 years. Yeah. Yeah. We started back out in Owajimaya back in 2001, but then we integrated here. What's cool about the, we don't focus too much on the ice cream, but it's privately made for us. Oh yeah? Yeah. So you won't find it anywhere else now. Hello, Joe. Nice to meet you. It's a cool spot how it's like, you know, Taiwanese tea shop and then it has ice cream here. That's cool. I heard the oolong is best tea. Yeah, thank you. Hey, Seattle best. Very Taiwanese. The oolong is actually really, really strong. That's got to be the strongest oolong ice cream I've ever had. As she did say, young people work hard even during Corona. I guess there's a similarity, David, no matter even if you're a young ABC or a shop owner in Chinatown, the work never stops. I think that more Asian Americans and specifically Asian Americans that are Chinese American need to look at the responsibility or the opportunity of operating family business with bright eyes because actually you can flip it and make even more money than you would have in corporate America. I could totally see David, 20, 25 years ago taking over a family business in Chinatown sounded a lot more unappealing than it is now, especially with social media and you see this whole wave of Asian chefs and you kind of get credit for keeping the culture alive. I think it can be really fun. I'm not saying it's going to be easy. I think it's going to be hard, but it could be really cool. But what I would say is that speaking to the younger shop owners, they feel a little bit more confident because they're from the younger generation, they know how to adapt and update their products. You guys know that we are pretty heavy in the 626 when it comes to Boba, but this is actually one of the first places I ever got Boba in my entire life is here at Oasis in Seattle's Chinatown. Now, are they doing Boba on the same level as like all the cheese foam and all the fancy stuff that they're doing in LA? Not always, but they got the classics here and they do them solid. It's a classic shot. Hey, how many times have you seen that? This Boba was super good at Oasis. Yo, I don't think Oasis always tasted like this. Mixing in with the rest of my drink. Andrew, in front of us, we have something representing the old school native to any Chinatown in America or Canada, char siu. Yo, the five spice is really strong. I like it. That sauce? They spice it authentically. They don't care. They're not toning it down for people. Chinese au jus, the Chinese soup sauce that they put on top of it. That's up. So good here. So here we have old school Cantonese barbecue meats and then here we kind of have this fusion between Taiwanese popcorn chicken and the Hong Kong egg waffle. All right, guys, this is popcorn chicken from Oasis. This is actually the first popcorn chicken I ever had in my life. So, Andrew, it seems like Oasis has really been able to update itself. It was sort of like the Lollipop or the Tapioca Express, but whereas in California, Tapioca Express and Lollipop have kind of fallen behind in terms of innovation, what do you think it is? Do you think it's the lack of competition that's allowed Oasis to kind of like, you know, still be the top dog? I think overall, they've done a good job of keeping the quality up, keeping the vibes up. Obviously, as you can tell, it's not the fanciest spot. It's not as fancy as some of these spots in New York and LA, but it doesn't have to be. Andrew, you were talking to the butcher at Kings and he said that he really doubted that it would still be around in about 15 years. And I don't think that there's anything wrong with that. Either they'll sell it or they'll shut it down. And some places in other cities, I know in Vancouver, Canada, they have a famous chashu spot that I think they're going to try to keep open for another 100 years. However, certain spots like Kings, I don't think there's anything wrong with it. It had its time. You know, obviously their grandkids, if they wanted to, what happened to opportunity to completely revamp, refresh, redo everything and make it sort of a modern brand. But I don't think that a lot of second or third generation kids want that responsibility. I think there will always be barbecue spots in Chinatown, but I don't think every single one that's open right now will stay open. Obviously, nobody knows which business will be around five years from now, 10 years from now. But while they're still here, enjoy a while or less. Right now in the Asian food world is the Korean elevated corn dog. But this is not a corn dog, David. This is a Korean rice hot dog, meaning that it's probably going to have a slightly crispy and chewy outer skin made out of rice. Oh, baby. Andrew, speaking to the Pan Asian nature of Seattle's Chinatown International District, we've got the trendiest, the Korean hot dog, Cheongcheong. Here you have the half mozzarella, half hot dog. You have the squid ink hot dog. Here you have a mozzarella potato. You have the ramen hot dog.  All right, here we go. You guys, this is actually our first time having this. One thing, Andrew, when we were in Seoul, Korea, I noticed that they take a lot of American things and then they put their own twist on it. Like a lot of army food. All right, these are the Cheongcheon rice hot dogs. Smash that like button. If you guys are enjoying this video so far, smash that like button, hit subscribe and turn on your notifications. Shout out to that cheese pool. So far, personally, if I'm eating something like this, I do want there to be a hot dog on it. It's easier to eat as well. Let me sauce these up for John because I think John's gonna have to try these. John, have you ever had these before? I don't never had these before. There you go, you get some hot. I miss the hot dog. One more, John. That's a squid ink. Way better than a corn dog.  I would pay a 50% premium to eat this. At the end of the day, I do think change is inevitable, but it's just about how we acknowledge that and move forward from it to accomplish our own goals. I don't think Chinatowns need to be the only bastion of Chinese culture anymore. It should appeal to a wider audience showing how Chinese culture has spread over to different places and even how Chinese culture has adapted over the years. I think it's still okay. Every Chinatown has museums and the old school businesses, but overall, there is going to be a big change coming. Hey, there's something to be said about Asians having their own part in the city center. Hopefully in this video, it's able to educate or inspire those who also care about Chinatown. I know that there's a lot of other organizations that are kind of like under the umbrella of save Chinatown and preserve Chinatown. Maybe we'll leave some links down below, but do what you can. If you care, you'll do something. Asian Enclave is that you visited or that you currently live in. Also, let us know in the comments down below what you think the future of Chinatowns are. This is a question that we explored throughout this whole video and it's just really interesting and like we said, it's something that a lot of people care about. So please let us know in the comments down below. We'd love to hear from you and until next time, we out. Peace.


All right, I'm here with my man Brandon Carter from high-life workouts high life workouts I should say and how do you lose those last bit of five pounds the alcohol billy You know like the beer belly that you get after a night on the town or if you're drinking too much wine If you're one of the ladies, you know, I like to drink wine. So Brad and Carter here is pretty ripped.   Look at that. Okay Yes. All right, so Brandon is the one to tell you how do you get rid of that beer belly those last few little extra five pounds? How do you do it, Brandon? Don't it don't come from one that it sounds something like it's got it's gonna be like, you know Consumming you do consecutively, right? How is like a lot of times the belly lots of times the beer belly really is just like extra calories the calories Right, so like and it seems like it's beer. Well, it might be even from the beer But it's really from probably from the cat all the calories calories, you know So like men have more fat cells in our stomach, right? So that's always the last thing to go like the last five ten pounds, right?  Okay any kind of way in a good way to do it Obviously, if you could if you're drinking them if you get an extra calorie from beer, yeah alcohol then cut that out Yeah, that's one good way or like just Whatever, you know, it doesn't really matter how you Get rid of calories just burn more calories.  But in terms of a workout, let's just say we quit the booze. We reduce it. We watch what we eat What kind of like high-intensity workouts can we do to kind of like shred that beer belly and those that little pouch of fat, right? That little pouch of fat, right? You know what you can do what I like to do I'm like like high intensity stuff like I'll sprint for like 20 seconds And then rest for like 20 seconds and sprint and then do that like five to ten times. That's like really that's intense But it or you some people can just walk man. I know people like my mom she can't you know She think I do a lot that she's older and but she just she lost like 50 pounds in like over the course of a year just walk in our 50 pounds Yeah, I gotta I gotta trip me on like listen why you watching one of your TV shows walk out And then she lost like 50 pounds that you're not changing anything Wow, just she just you know so like you but I don't have like I don't have our right Yeah, so I I like to do high intensity stuff like the sprinting. Yeah. Yeah, man Like all my simple six-pack solution. Yeah simple six-pack solution.com. I have a break down a little workout plan nutrition plan Yeah, they help you get help you really get it.  Mm-hmm. And it's like a lot of people We got a lot of like a lot of people so they said that it's been affected for them. So it's free So cool. Yeah, so check that out lose the beer belly. What's the female version of a beer belly for like a wine What do we call it like a wine something or other?  Come on. Come on. Come on.  Thanks, Brandon. Cheers brother. Whoa


Brainerd High School students are spreading holiday cheer by giving gifts that keep on giving to our soldiers overseas. Our Logan Gaye has more on that in this week's Golden Apple. Our veterans matter. We got to help them out anyway we can. Ms. Hex from Social Studies Class at Brainerd High School has been leading the way in a school-wide service project called Operation Paperback, which sends books and DVDs to soldiers overseas. Pretty much everyone in school is bringing in as many books as they can to give to soldiers that are overseas in the country that are in need of some, some to brighten up their day during the Christmas time. The Operation Paperback drive has become an annual tradition for Ms. Hex from Interclasses. This year they are expecting to send over 700 books to soldiers who need them most. A lot of soldiers don't really have any books to read and they kind of keep some entertained and they're overseas so they don't really have anything so they can read and also some of them have got brain injuries so they can't read and so the books help them be like learn to read again. And the project reinforces the idea that you don't need to be a certain age to make a difference. It's a great way to get all the classes together and just get the whole school like involved in one project. And Ms. Hex from this class is requesting that if you do decide to donate that you donate paperback books or DVDs. Paperback because those are cheaper to assign. One student shared that his favorite part of the project is when soldiers reward their efforts with personal notes of gratitude. One guy that was at like a military hospital and he said he was just learning how to read again and this Operation Paperback was really helping him because you know we send him like a couple easier books to read and now he's learning to read again. Ms. Hex from Interclasses will continue to collect books and donations to send to soldiers until next week. And brainered for this week's Golden Apple Logan Gay Lakeland News. If you've enjoyed this segment of Lakeland News please consider making a tax deductible contribution to Lakeland Public Television.


Time. There is such irony in losing track of time, while you're working towards changing its very parameters. Hundreds of hours, months, even years locked up in the dark, till I finally came up with the key. To hack time, the code to turn on the central mainframe came on that floppy disk, but I needed to go beyond. A piece of the puzzle was missing. I just needed the most powerful accelerator, the ultimate machine that would bring me into the future. And... Bang. I finally made it. There was only one thing missing. And that. That. That was you.


One story real quick, I had a sales manager when I first started in the business, and he told me to write down everybody I knew to call them and approach them and go see them and say, hey, you know what, I'm going to review your life insurance if I can help great, if not great, at least we got to hang out.  Stupid young me, I actually picked the one and told him who it was. And guess what he did? He picked up the phone, he dialed the number, and he handed me the phone. And I'm like, oh my gosh, what the heck's going on? Like, this is like, that's, that's, this is not, I don't know about this. And reluctantly, I was scared, I was, you know, wetting my pants on the other end of the phone, brand new agent, you know, didn't know what the heck I was going to say or do. He's in the background trying to help me. And believe it or not, that was the most receptive war market call I ever made. And I ended up, that was one of my first ever sales. And so I look back on that and say that rather than having preconceived notions or putting in our head that now it's six o'clock, they're probably eating dinner, I want to bother them then, or you know what, they probably already have something, you know, they're probably fine, they're well off, don't even talk to them, rather than having preconceived notions and talking yourself out of it. Just take action and do it and figure the rest out later and you'll be happy you did. So that's one of the stories I say to a lot of new agents because it's something they can relate to. And I'm telling you what, it's, I'm glad I made that call. Well, I guess I didn't make the call. I'm glad the sales manager made the call. Thanks, buddy.


You know, hitting the lefty. You know, I've closed enough games to know that that first guy is important. And, you know, especially a lefty there, that should be a guy to get out. So, you know, I put myself in a situation where you got to face, you know, a braille and it didn't execute the pitch. Worst case scenario, you know, you should hit a ground ball through the hole, and that's one run and get the next guy. So, just pour the executed pitch, and that's what a good hitter does to a bad pitch. Does it help kind of make you forget about this one, and the fact that the team was able to come back, Sunny Gray able to come in and give you guys many? Yeah, absolutely. I know the team picking me up and then Sunny coming out and the performance he had was, you know, the highlight of the night.   That's tough. When you hit a home run, G, it's that home run and we're ahead. Everyone's feeling good, and then I go out and give it up. That's tough. That's tough for an offense, and they grind it through it, and they find me in front of me pitching-wise. They did a great job. So, you know, hopefully do my job tomorrow if I get a chance. Sunny is new to that role. Sitting out there just asking you guys questions, and you guys have been kind of giving them help on how to get ready and handle that role. You know, a little bit. It's tough because you just kind of got to experience it the first time. And that was a tough situation to come in for the first home run and get a great job. You know you're going to be closing tonight? Yeah. Yeah. I knew, you know, plenty of time before the game. And like I said, it was nothing other than just not executing on the first guy and making a bad pitch to a good hitter. I've had enough of bats against the Brehude to know that he's aggressive. And if I make a pitch, I can get him out. But you can't leave a fastball, middle, middle, no matter how hard you throw to him in that situation.