Living Local: Feast of Good Fortune
- Olivia Lee
- Mar 29
- 5 min read
Updated: Mar 31
By Olivia Lee
Edited by Marian Mohamed
I’m Olivia Lee. I write. I travel. I eat. And I’m hungry for more.
If you didn’t catch that reference, that’s a nod to Anthony Bourdain’s voiceover intro to his iconic food travel show “No Reservations”. While I’m nowhere near as cool as him, I drew inspiration from his adventurous spirit for the latest food-themed episode of Living Local featuring “Feasts of Good Fortune.”
I watched a lot of Food Network growing up. From my living room, I was transported to countries around the globe – eating deep fried tarantulas with Andrew Zimmern in Cambodia, indulging in obscene portions at small-town diners with Adam Richman, and of course, ice-fishing with Anthony Bourdain in China. Through these culinary journeys, I learned that food is more than just sustenance; it’s a living narrative, one that connects people across time and place. Living Local's mission is to give local communities a center stage to tell their stories, and I wanted to highlight the role of food in bringing people together, especially during these formative episodes of Living Local. In this episode of Living Local, we featured the authors of the new Chinese cookbook “Feasts of Good Fortune,” food journalist Hsaio-Ching Chou and her daughter Meilee Riddle Chou.
“Feasts of Good Fortune” is filled with delicious recipes, celebrating the vibrant holidays and celebrations of Chinese culture through the lens of a mixed-race, multigenerational household. From the symbolic dishes of Lunar New Year to the sweet treats of Mid Autumn Festival, the book features recipes made during major Chinese holidays and takes readers on a journey through the traditions and stories behind each dish. Weaving together historical insights, personal essays, and cultural reflections, Feasts of Good Fortune is a one of a kind cookbook, and I knew featuring its authors on the show would make for a perfect episode.
What I love the most about “Feasts of Good Fortune” is the beautiful mother-daughter bond at its core. The cookbook is a shared experience between Hsiao-Ching and Meilee, filled with memories, traditions, and a deep appreciation for their cultural heritage. Their collaboration brings a personal and heartfelt dimension to the book, making it not just about cooking but about connection.
“Feasts of Good Fortunes” took two years to write before its release in December 2024. A project like this required a lot of planning but for Hsiao-Ching, it was important to bring her daughter on board. “It was just really great to bring Meilee along on that journey just so that she can experience what it means to deliver such a big project,” she said.
For Meilee, that journey was a natural extension of something she’s always loved: storytelling. It’s been a part of her for as long as she can remember.
“When I was young, there was a Tumblr blog called “Meilee’s Bedtime Stories,” and it’s just me spewing random stories for 3-5 minutes,” she said. “So I think just from there, I was always able to tap into the storyteller that was built into me – to share my perspective, to express myself, to connect with other people. And it’s such a beautiful form of connection.”
Her storytelling skills are felt through the heartfelt and relatable essays in “Feasts of Good Fortune”, which are aimed to get young people engaged with their culture and get excited about cooking. Some of my favorite essays were Beyond Red Envelopes, A Letter From a Picky Eater and I Learned It From “Ni Hao, Kai Lan.”
For our shoot, we decided to cook some of the recipes together and enjoy them over a sit-down meal. On the menu were pork and Chinese cabbage dumplings, Meilee’s chicken, stir-fried fish balls and vegetables, and barbecue duck soup with pickled mustard greens. As we prepared the dishes we simultaneously talked about food, family and culture. The soft sizzle of the wok and aromas of garlic and soy sauce filled the air, making everyone hungry. I watched as Hsiao-Ching showed me how to fold dumplings, something I haven’t done in years. I’d like to say my dumpling pleats were impeccable but let’s be real, they look like someone stepped on them. At least they tasted fantastic.
We continued the interview over dinner and finally indulged in our delicious creations. Everything was incredible, I had to remind myself to not get distracted by the food! We discussed the writing process for “Feasts of Good Fortune”, navigating traditions and life in a mixed-race household, and the importance of youth in creative spaces.
We got more ambitious with our camerawork on this episode, capturing close-up shots of food prep, multiple wide shots of the kitchen, and plenty of b-roll that made the food feel almost tangible – the kind of visual storytelling that made “No Reservations” so compelling. Additionally, we worked with our graphic designer, Javen Sotomil, on creating a moving intro animation for our logo so you will get to see it debut in this episode! Seeing his mood board and sketches felt like flipping through pages of a well-loved travel journal and reminded me of the creativity and hard work required to bring Living Local to life.
“Feasts of Good Fortune” doesn’t tell us how to create the perfect dish. There’s no singular, authentic set of rules to follow. Throughout the book, Meilee and Hsiao-Ching constantly remind readers that imperfection is a part of the process. Traditions evolve and recipes can be adapted into something new. Their book embraces the fact that we’re all human and our lives are imperfect, recognizing the difference between an idealized version of a dish and what’s actually doable with resources available. It’s a refreshing take on cooking, especially in an age where perfection outweighs practicality.
And that’s what I love about Bourdain and “No Reservations.” He never tried to sell me perfection. He stumbled into hole-in-the-wall joints, drank whatever was given to him, and asked the right questions to get people to open up. His world was unpredictable and imperfect. But it was real and beautiful.
With every episode of Living Local, I learn more about how to let go of being perfect. I’ve asked awkward questions, choked on my words, and refilmed social media promotion clips more times than I’d like to admit. And yeah, while learning from your mistakes is important, it’s become an overused cliche at this point. I think the key to letting go of perfection is to lose your self-importance.
Food journalist Hsaio-Ching Chou and her daughter Meilee Riddle Chou collaborated with one another and released "Feasts of Good Fortune." (Photo by GZR Photography)
Bourdain knew that dropping into someone else’s culture for a week didn’t make him an expert. He never pretended to have all the answers. Instead, he embraced the discomfort of not knowing. His lack of self-importance freed him from the pressures of perfection, allowing him to step inside someone else’s world and experience it without feeling the need to define or control it. I’m still learning how to do the same.
Our community has so many worlds within it, enough to ensure Living Local never runs out of features. So, as I stumble my way through this whole hosting thing and exploring these worlds, I try to let go of being perfect. Because at the end of the day, I’m just a guest at the table. And that’s exactly where I’m meant to be.
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