Showing posts with label health. Show all posts
Showing posts with label health. Show all posts

Monday, November 20, 2023

Rant: DON'T DRINK & DRIVE.....OR ELSE!

It couldn't be any simpler so listen carefully. This is one of the most important pieces of advice you will receive this season. Please, please, please give this your full attention. 

If you've had too much alcohol to drink, if there's any, absolutely any, doubt in your mind, don't drive. Just don't do it! Any questions? 

Once again, as an annual post, I step forward with probably my most important Rant of the Year. It's an absolutely vital issue for everyone who enjoys alcohol of any type, from wine to beer, from Scotch to hard cider. With the imminent advent of the holiday season we reach a potentially dangerous period for those people who over indulge, who drink too much at parties, feasts and gatherings. There is nothing wrong with that, and you can drink as much as you desire, as long as you give up your keys to someone who is sober, and you do not drive. 

As I've said multiple times before, and which I'll repeat year after year, "If there is any question, no matter how small, whether you are too intoxicated to drive, then don't. If your family or friends think you have had too much to drink, don't drive. Just don't. It is not worth the risk by any calculation." Err on the side of caution so that if you have any doubt of your capacity to drive, then please do not drive. Take a taxi or Uber, catch a ride with someone else, walk or sleep it off. Just don't drive! 

Rationally, we all know the dangers of drinking and driving. We endanger our own lives as well as the lives of others. Every year, we hear multiple news reports about terrible auto accidents, some with fatalities, that occur because a driver was intoxicated. Families are torn apart, lives are ruined, and much more. Why don't we learn from all these incidents? Even if you don't get in an accident, you might get arrested for drunk driving, with all the attendant high costs, and not just economic. You might even end up in jail. 

About 17,000 people are arrested for drunk driving in Massachusetts each year. That is a huge figure, showing that far too many people still don't understand that they should not drink and drive. Did you know that if you only had two drinks in a hour, you might still have a blood alcohol level over the legal limit? How difficult is it to understand? DON'T DRINK & DRIVE! I'm sure drunk driving incidents in other states are just as significant. 

As a more sobering statistic, 13,384 people in the U.S. were killed in drunk driving accidents in 2021, a 14% increase from the prior year. Such deaths shouldn't be increasing, and it's obviously there are far too many deaths. It needs to be change and change now. Back in 2007, there had been a historical high of 13,041 drunk driving fatalities, and the number of fatalities had been decreasing until 2020. And then, there was a 14% increase in 2021. 

The statistics are going the wrong way! More people are dying because of drunk drivers and that needs to stop. Each time you drink and drive, you endanger yourself, your passengers, pedestrians, cyclists, and people in other vehicles. Let someone else drive you, whether it be a friend or family. Take an Uber or public transportation. Leave your car where it is parked as you can always pick it up the next day. You have plenty of options so there is absolutely no reason to drink and drive. Be responsible. 

I don't want to lose any family or friends this year due to a drunk driving accident. I don't think anyone wants to lose their loved ones either. Your family and friends would rather you didn't drink and drive as they don't you to die in a terrible drunk driving accident. So please just don't! 

Monday, November 7, 2022

Rant: DON"T DRINK & DRIVE.....OR ELSE!

It couldn't be any simpler so listen carefully. This is one of the most important pieces of advice you will receive this season. Please, please, please give this your full attention. 

If you've had too much alcohol to drink, if there's any, absolutely any doubt in your mind, don't drive. Just don't do it! Any questions? 

Once again, as an annual post, I step forward with probably my most important Rant of the Year. It's an absolutely vital issue for everyone who enjoys alcohol of any type, from wine to beer, from Scotch to hard cider. With the imminent advent of the holiday season we reach a potentially dangerous period for those people who over indulge, who drink too much at parties, feasts and gatherings. There is nothing wrong with that, and you can drink as much as you desire, as long as you give up your keys to someone who is sober, and you do not drive. 

As I've said multiple times before, and which I'll repeat year after year, "If there is any question, no matter how small, whether you are too intoxicated to drive, then don't. If your family or friends think you have had too much to drink, don't drive. Just don't. It is not worth the risk by any calculation." Err on the side of caution so that if you have any doubt of your capacity to drive, then please do not drive. Take a taxi or Uber, catch a ride with someone else, walk or sleep it off. Just don't drive! 

Rationally, we all know the dangers of drinking and driving. We endanger our own lives as well as the lives of others. Every year, we hear multiple news reports about terrible auto accidents, some with fatalities, that occur because a driver was intoxicated. Families are torn apart, lives are ruined, and much more. Why don't we learn from all these incidents? Even if you don't get in an accident, you might get arrested for drunk driving, with all the attendant high costs, and not just economic. You might even end up in jail. 

About 17,000 people are arrested for drunk driving in Massachusetts each year. That is a huge figure, showing that far too many people still don't understand that they should not drink and drive. Did you know that if you only had two drinks in a hour, you might still have a blood alcohol level over the legal limit? How difficult is it to understand? DON'T DRINK & DRIVE! I'm sure drunk driving incidents in other states are just as significant. 

As a more sobering statistic, 11,654 people were killed in drunk driving accidents in 2020. That was an increase of more than 1,500 deaths compared to 2019. Such deaths shouldn't be increasing, and it's obviously there are far too many deaths. It needs to be change and change now. Since 2007, when there was a high of 13,041 drunk driving fatalities, the number of fatalities had been decreasing, but 2020 saw an unsettling increase. 

Each time you drink and drive, you endanger yourself, your passengers, pedestrians, cyclists, and people in other vehicles. Let someone else drive you, whether it be a friend or family. Take an Uber or public transportation. Leave your car where it is parked as you can always pick it up the next day. You have plenty of options so there is absolutely no reason to drink and drive. Be responsible. 

I don't want to lose any family or friends this year due to a drunk driving accident. I don't think anyone wants to lose their loved ones either. Your family and friends would rather you didn't drink and drive as they don't you to die in a terrible drunk driving accident. So please just don't! 

Tuesday, March 29, 2022

SENA22: An Overview of the Seafood Expo

Due to the pandemic, the Seafood Expo North America (SENA) wasn't held in 2020 and 2021. It finally returned this year, although significantly smaller than usual. I'm happy that it returned, as this is one of my favorite food events of the year, three days of seafood immersion, seeking stories about the latest news and information concerning the seafood industry. 


SENA is the largest seafood trade event in North America, and in prior years it continually broke records on both its exhibitor size and attendance. In 2019, there were over 1349 exhibitors, representing 49 different countries, spread out over 256,690 square feet in exhibit space. However, this year, as expected due to pandemic issues, the event was much smaller. There were only about 830 exhibitors, about one-third less than usual, spread out over 180,000 square-feet of exhibit space. Some of the space that would normally be taken by exhibitors was taken over by food vendors, selling sandwiches, tacos, and more.

Attendance is normally over 20,000 people, but I haven't found attendance figures for this year, though it was clearly much smaller than previous years. The attendees are from countries all over the world, making the Expo a truly international event. It's an excellent example of the interconnectedness of our world, of how we are really one vast community with shared interests. When you consider the oceans occupy about 71% of the world's surface, it's easy to understand how it unites us. Plus, we also have to consider all the freshwater rivers, lakes, and waterways which produce seafood. 

Sunday is usually the busiest day at the Expo, but it seemed much more manageable this year, as in previous years it can get a little crowded walking around, especially when people sometimes stop in the middle of the aisle to chat with others. Walking up and down the myriad aisles of exhibitors at the Expo is also great exercise. And if you get tired, the Expo has several sections where you can sit and recharge your electronics. 

Although masks weren't mandated for SENA, a significant number of exhibitors and attendees still wore masks. There was also plenty of hand sanitizer available throughout the exhibit hall. Social distancing is obviously very difficult at such a large event, so masks were the main option for added protection. 

The main events of the Seafood Expo occur each year over the course of three days, from Sunday to Tuesday, over a total period of 19 hours. However, there are a few other events that occur before and after the normal hours of the Expo, such as receptions and coffee hours. This year, the program included over 28 conference sessions, the 14th Annual Oyster Shucking Competition, the Seafood Excellence Awards, and much more. 

There's something for everyone. However, you certainly can't attend every SENA event, so you need to pick and choose which you most desire to attend, which events fit your specific interests. However, it's always cool to venture beyond your usual interests and learn about something new. Over the years, I've learned plenty about seafood, and I'm always trying to further my education in this regard. 

The three-day event also had an extensive conference program, offering more than 28 sessions, on a wide variety of seafood topics. For example, the keynote address concerned an “Economic Outlook for 2022,” and was given by Megan Greene, a global economist, Financial Times columnist, and senior fellow for the Harvard Kennedy School. Some of the other conference sessions included: Why Seafood Quality is CriticalFinding the Next Generation of Diverse Seafood TalentTransforming Aquaculture, and Consumer Insights into How & Why They Shop Seafood. I always attend at least a couple of these sessions, which are generally informative and fascinating. 

Each year at SENA, there's a competition held for the Best New Foodservice Product and Best New Retail Product. The finalists’ products are displayed in the New Product Showcase and during the course of the event, the products will be judged, "based on their uniqueness and appropriateness to the market, taste profile, packaging, market potential, convenience, nutritional value and originality." The winner this year included: Best New Retail Product to Bakkafrost--Native Hebridean Smoked Scottish Salmon Side and Best New Foodservice Product to DOM International Limited – DOM Reserve Salmon Poke. 

SENA is a food event which I've promoted and recommended year after year. Besides all the delectable seafood samples, you'll also find ample fodder for many different story ideas. SENA touches on some of the most important issues facing our world, from sustainability to climate change. Every local writer who has any interest in seafood, sustainability, health, recipes, or food in general, should attend this Expo. 

However, few local writers attend SENA and those who do commonly write only a single article about it. These articles are often very basic, touching only on some of the most general issues about the Expo. Even the major local newspapers often ignore SENA, at best printing a single article about it, a basic overview lacking any depth. This year, it seems that neither the Boston Herald nor the Boston Globe have published pieces about SENA. Why is SENA so often ignored in local media coverage? It's an embarrassment that such an important event receives so little local press. 

As I've said before, this all needs to change. We need more local writers to attend SENA and delve more deeply into the myriad issues of the seafood industry. We need more local writers to help promote seafood consumption and sustainability. We need more local writers to contribute to the discussion of these vital issues. We need the print media to get more involved too. The more positive articles about seafood, the better for all of us. There's too much negativity in the media about seafood consumption and more positive articles need to set the record straight.

It should be obvious that the primary element of SENA is commerce, the buying and selling of seafood-related products and services. Nearly all of the exhibitors are there to make money while most of the attendees are there to spend money. Attendees are seeking seafood, both fresh and frozen, as well as various processed seafood products, from crab cakes to salmon bacon. Others are there to buy processing equipment, cooking supplies, packaging machinery, labeling equipment, conveyors, and much more. Still others are seeking services, from food safety to third party certification. Much of this commerce is international, with exhibitors and attendees from all over the world, trying to make deals. It's business and money.

What may not seem obvious is that SENA is not really about seafood. Despite the many thousand pounds of seafood being showcased at the Expo, it's merely a means to an end. SENA is actually about people and community. Seafood is only food, intended to provide sustenance and nutrition to people, and that is understood, though largely unspoken, by the exhibitors and attendees. SENA is much more about fishermen and fish farmers, distributors and retailers, inventors and importers. It is about all of the people involved in the seafood industry, and their economic well being. It is about the global economy as the seafood industry is truly international and affects people all across the world.

Concerns about seafood sustainability ultimately come down to the fate of people, whether future generations will have enough food to survive, and whether they will live in a clean world, with adequate resources. The fate of the oceans and the fish directly relates to the fate of mankind. Seafood sustainability is also about the survival of fishermen, that they can make a sufficient income to survive and thrive. When you understand that SENA is all about people, then the issues take on an even greater significance. We need to talk about this more, to ensure that everyone understands people are the primary concern. It is our future and nothing is more important than that.

Although SENA involves many serious and vital issues, it also has an element of fun, as well as plenty of tasty seafood samples. SENA is a showcase for new seafood products as well as place to display other seafood products which may have a storied history, such as Maine Lobster. Though it is common to find for sampling a variety of simple, fried seafoods, there are also some chefs who elevate their offerings, providing more interesting and delicious dishes. This year, because of pandemic issues, there were far less seafood samples available.   

I'll be posting additional articles about SENA in the near future, highlighting some of the items which especially caught my attention this year. Tidal Tots, Dutch Oysters, Fried Fish Skins, and more. 

Finally, I want to highlight that SENA returns next year, March 12-14, 2023, and I strongly encourage all local writers to mark those dates down on their calendar and plan to attend next year. I suspect that SENA will return to close to pre-pandemic levels next year. The seafood industry needs more champions to promote its many positive aspects and I call on local writers to step up and become one of those needed champions.

Friday, October 22, 2021

New Sampan Article: For The Love Of Lard

"The most interesting feature of Chinese life to me was that on board their boats, or sampans, as they are called....Upon these boats live whole families of three and even four generations."
--The Fall River Daily Herald, November 20, 1888

For over a year, I've been contributing to Sampan, the only bilingual Chinese-English newspaper in New England. It is published in print as well as online, available in both Chinese and English. I've previously written thirty articles for Sampan, and you can find links here

My newest article, For The Love of Lard, is now available in the new issue of Sampan. Mangalitsa pigs are a heritage breed, which possess a much higher proportion of fat than most factory farm raised pigs, which give its pork a highly marbled look, like a Waygu steak, and much more flavor as well. There's a local farm in Southern Vermont which raises this breed, and they sell a variety of cuts and types of their delicious meat. Lard from this pig is also available, and lard isn't the enemy that many have made it over the years. Learn much more in my latest Sampan article.

What is a "sampan?" The newspaper's site states, "A sampan is a popular river boat in traditional China. This small but useful vessel, by transporting cargo from large boats to the village ports, creates a channel of communication among villages." And like that type of boat, Sampan delivers news and information all across New England, and "acts a bridge between Asian American community organizations and individuals in the Greater Boston area."

Sampan, which was founded in 1972, is published by the nonprofit Asian American Civic Association, "The newspaper covers topics that are usually overlooked by the mainstream press, such as key immigration legislation, civil rights, housing, education, day-care services and union activities. These issues are crucial to the well-being of Asian immigrants, refugees, low-income families as well as individuals who are not proficient in the English language."

There is plenty of interest in Sampan which will appeal to all types of readers, from restaurant reviews to historical articles, from vital news stories to travel items. In these current days when racism and prejudice against Asians and their restaurants is high, it's more important than ever that accurate information about the Asian community is disseminated and promoted. We need to combat the irrational prejudices that some possess, and support our Asian communities just as we would support any other element of our overall community. We are all important aspects of a whole, and we need to stand together.

Support Sampan!

Monday, September 20, 2021

Rant: Going Beyond Beef, Pork & Chicken

For many Americans, they rarely, if ever, go beyond the basic trio of beef, pork, and chicken. Those three proteins constitute the center of the vast majority of their meals. It hasn't always been that way. Historically, our ancestors had much more diverse palates, enjoying a wide variety of other animals on their plates. Somehow, during the last hundred years, Americans stopped eating so many different meats. 

Why have Americans become so boring with their food choices?

There are numeroius reasons why you should be eating other animals, beyond the common three, the cow, pig and chicken. First, other animals can be more sustainable, better for our environment, and that is currently a significant issue for our world. Second, they can be more nutritious, better for your health, especially if the common three are produced by factory farms. Third, other animals can be quite tasty, presenting different flavors that the common three animals. Fourth, they are usually no more difficult to cook and prepare as the common three. Fifth, it's just exciting to try something new and different, to be adventurous with your palate. 

As for poultry, most people only eat chicken, with an exception for turkey, although that is usually only on holidays like Thanksgiving. Why not expand your palate to include duck, quail, goose, squab, pheasant, and guinea hens? As for other meats, go beyond beef and pork, and try animals such as bison, elk, venison, rabbit, wild boar, lamb, goat, or go even more exotic with items like kangaroo, snake, yak, llama, and more. 

Did you know that the USDA stated Rabbit was the most nutritious meat? It's also very sustainable, can be prepared in a myriad of ways, and has a tasty, mild flavor. 

At the very least, you should seek out more heritage and special breeds of cows and pigs, from Waygu cattle to Mangalitsa pigs. Those breeds are usually raised in a more sustainable method, on a smaller scale, and possess much more flavor than the usual beef and pork you consume. 

Why have Americans become so boring with their food choices? Primarily, it's a psychological issue, that many people won't eat other animals because it seems so strange, or the animal is too cute, or they are unwilling to venture out beyond their comfort zone. It's rarely a taste issue as these other animals are delicious. 

Practically, there are a couple obstacles, but they are relatively minor, and can be overcome. First, it can be difficult to find these other animals at the usual grocery stores, although even they are now offering more than the common three. And a couple chains, like Wegmans and Whole Foods, offer a variety of different meats, from duck to bison. Some of these meats can also be ordered online, delivered to your home. If you are willing to have an adventurous palate, you can find these different meats.

Price may be a concern as well, but you need to properly consider that issue. First, most people eat too large a portion of protein and it would be healthier for you to eat a smaller portion. And small portions would be less expensive. Second, you also get what you pay for, usually higher quality meat, free from the problems of the larger factory farms. Third, not all of these different meats are as expensive as you might think. 

If you want to step your toes into the water, try some different meats at a restaurant. Many restaurants commonly offer something different than the common three. And once you enjoy such a dish at a restaurant, you'll be more likely to want to eat it at home as well. Try duck wings instead of chicken wings, some chicken fried rabbit, or a venison steak. 

Stop being so boring, and let your palate take an adventure. 

Tuesday, August 31, 2021

Vermont Raised Mangalitsa Pigs: Bring On The Lard

"Pork. The Other White Meat." 

Since 1987, that slogan, promoted by the National Pork Board, has tried to define the pork industry, offering pork as a lean alternative, more akin to chicken than beef. Farmers then sought to raise leaner pigs, and that became the standard for much of the industry. The promotion was successful, raising pork consumption by 20%.  

You might be surprised that the USDA defines pork as a "red" meat. Their website states, "Pork is a red meat. Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a red meat because it contains more myoglobin than chicken or fish."

Some believed that when pigs were bred to be leaner, their meat became less flavorful, like chicken, and it actually needed more fat to enhance its flavor. Thus, some farmers began raising heritage breeds, fattier pigs, to produce pigs with much more flavor. The general consumer might be most aware of the heritage Berkshire pigs, which can be found on numerous restaurant menus. If you've eaten Berkshire pork, you understand how more flavorful the pork can be than most factory farm pork. 

However, many consumers might not be familiar with another heritage breed, the Mangalitsa, which is like the Waygu beef of the pork world. And when you view a piece of finely marbled Mangalitsa pork, you also understand why pork is a red meat. 
 
The Mangalitsa, whose name means “hog with a lot of lard,” originated in the Austro-Hungarian empire during the first half of the 19th century, although the breed wasn't officially recognized until 1927. It is sometimes known as the "curly hair" pig, because of all of its curly hair, and it's said to be the last pig breed in existence with this type of hair. 

Despite its initial popularity, the Mangalitsa pig nearly became extinct during the 1990s, with only a couple hundred remaining at that time. So, what was needed to save the Mangalitsa? To eat it!

Eat it to save it? That might seem contradictory at first, but it's not. If farmers don't believe there is a market for their products, they won't raise them. With so many people wanting lean pork, fewer farmers were willing to raise the fatty Mangalitsa. To save an animal, they need a purpose, a reason to be raised and produced. So, if more people desired to eat an animal, then more farmers would be willing to raise it, helping to grow the population. This philosophy has been successful in helping a number of endangered breeds.

As the Mangalitsa faced extinction, a Hungarian geneticist, Peter Toth, worked hard to spread the good word about this breed of pigs, convincing a number of farmers to raise them for their cherished meat and fat. They have since rebounded, and there are now around 50,000 Mangalitsa in the world, bringing them away from an endangered status. In the U.S., there is even a Mangalitsa Breed Organization & Registry Inc., founded in 2019, which registers U.S. Mangalitsa pigs and helps to educate breeders.

However, more work needs to be done, to educate consumers about the marvels of the delicious meat of this wondrous breed. It should be a household word, known and loved by all. Many American still know nothing about the Mangalitsa. Because of their ignorance, they are generally unwilling to pay more for Mangalitsa pork, so they need to be cognizant of the reasons why Mangalitsa is worth the cost. Once they taste it, and understand its richer flavor, that might be sufficient to change their minds.    

There are generally three varieties of Mangalitsa pigs, differing primarily by color, and including the Blonde, Swallow-Bellied, and Red. A few other pure-breed varieties have gone extinct.

Why makes Mangalitsa special? The Mangalitsa is one of the fattiest breeds of pig, comprised of 65%-70% fat, while the average pig has only 16-20% body fat, although some other breeds can reach up to 50%. All this fat means that Mangalitsa pork is highly marbled, like a good steak, and with much more flavor than a leaner pig breed. Their meat also has more of a reddish color to it, showing you that pork is truly a red meat. Mangalitsa fat is also high in omega-3 fatty acids and natural antioxidants, so it can be healthy for you as well. 

I've previously enjoyed Mangalitsa pork several times, although it's difficult to find in local restaurants, mostly offered as a Special rather than as a regular menu item. And it is nearly impossible to find in local markets. 

So, on my recent trip to Vermont, I was thrilled to get the chance to visit Vermont Raised Mangalitsa Pigs, a farm in Springfield, Vermont, which raised this breed of pigs. I returned home with a bag of Mangalitsa pork products, which I purchased at the farm, and I strongly recommend that all pork lovers make the trip to southern Vermont to purchase some of this delicious Mangalitsa.
 
Betsy Lirakis, a strong, passionate and dedicated woman, owns the Top O' Hill Farm, and since 1985, she has been breeding American Curly horses, now being the oldest breeder of these horses. About ten years ago, she started raising Mangalitsa pigs as she was dissatisfied with the pork she found elsewhere. It lacked sufficient flavor and she knew better pork existed, but that she might need to produce her own. Although Mangalitsa are fatty pigs, Betsy loves fat, and stated that most people are taught to avoid fat, yet in moderation, there is nothing wrong with it. Especially Mangalitsa fat which has healthy aspects to it.

Betsy also mentioned that she often chooses the underdog, from Curly horses to curly pigs, but that also requires that she must educate people about her choices. I've found that as well when I champion an under-appreciated drink, like Sake or Sherry, that consumers need to be educated about those products, to correct their misconceptions. Mangalitsa pigs are worthy of attention, so more people need to understand their value, and tasting their meat is a great step forward. It can help persuade people where words might be insufficient. 

First and foremost, Betsy is a farmer, a steward of the land, and it's extremely hard work. When I talked to Betsy, I didn't hear any complaints about that work either, simply a pride in her accomplishments, whether it was her horses or Mangalitsa. She truly cares for her animals, and tries to raise them in the best manner possible. Although she's fond of the Mangalitsa, they are raised to produce meat, so she doesn't try to form a close bond with them, despite their good nature. They aren't pets. At times, she will show some mild affection to them, but that is the extent. 

One takeaway from my Vermont trip, after visiting three farms, was that these niche farmers, like Betsy, must become experts in their chosen field, often learning on the job, through trial and error. They are always learning, always trying to improve their operations. It's a drive to excel, a passion to be the best they can be. And consumers benefit from all their hard work. 


Her truest passion is raising horses, the Curly Horse Farm, and its obvious why she forms a closer bond with her horses. She will spend years breeding and training the horses, so she naturally grows attached to them over that time, wanting only the best for them. When you spend that long with an animal, helping to develop it, learning and shaping its personality. then it is almost like a child to you. And when she eventually sells some of the horses, there is a natural worry over whether the new owner will treat the horses properly. 


The farm is spacious, and the Mangalitsa have plenty of room to roam about. On the day of my visit, it was raining a bit, and the ground was muddy, but that didn't dissipate the fun we had exploring the farm. And the pigs had no complaints about all of the mud! 

Betsy didn't know offhand how many pigs she currently owned, but stated it was on the lower end at the moment. She recalled a Ground Hog day of the past, where over a two-day period, four sows gave birth to a total of 35 piglets, all which survived. She selects for Mangalitsa that can survive, although they are generally easy to care for, very self-sufficient animals. I loved the varied coloration of the pigs and even after only a short time, you could discern they had individual personalities. 

This sow was nearly ready to give birth on the day of our visit, and did so a couple days later. She only had four piglets, a small litter, but they were all healthy. Unfortunately, she kept the piglets hidden for a time so I wasn't able to see them on a second visit, although you can now see them on the farm's Facebook page.

The Mangalitsa is a slow growing pig, part of the reason some farmers dislike them. The average factory farm pig is slaughtered when it is about 6-7 months, but Betsy generally waits until her Mangalitsa are 14-15 months old, twice as long as a usual pig, and they commonly weigh about 220 pounds at that point. 14-15 months seems to be the usual amount of time many Mangalitsa farmers in the U.S. process their pigs. In Europe, they commonly wait three years to butcher a Mangalitsa. 

Her pigs are processed at Maple Ridge Meats, in Fairhaven, Vermont, and a 150 pound pig will yield about 60 pounds of meat, with ham being the dominant meat, about 16% of the total. It will also yield about 15 pounds of lard. Betsy's biggest challenge is to get consumers to pay the higher prices for Mangalitsa than the usual pork found at the supermarkets. You pay more for quality meat, and there is a significant difference in the taste between factory-farmed pork and Mangalitsa. 

Betsy sells a wide variety of Mangalitsa products, from sausages to country ribs, ham to tenderloin, ground pork to kielbasa, and even a whole head. The meat generally sells for about $9-$20 a pound, and although that is more expensive than most factory-farm pork products, the quality is much better and it is worth the extra cost. And you know that it is a local product, raised well, and without the well-known issues of factory-farm meats. I loaded up on a variety of meats, and have started sampling some of what I purchased. 


The Sweet Italian Pork Sausage were delicious, and I simply cooked them in the oven. They were juicy and tender, with a tasty melange of spices. You could enjoy them as is, although they would also go well in a pasta sauce or on the grill with your favorite BBQ sauce.


Betsy really loves Shoulder Bacon, also known as Cottage Bacon. Most bacon comes from the pork belly but this bacon comes from the pork shoulder, which creates a meatier bacon. It definitely tastes like bacon, but is a bit thicker, and with less fat, although the fatty parts are silky smooth. The ends of this bacon still crisp up some so you get a crunch from that section. This is a compelling alternative to regular bacon, and I'm surprised more restaurants and markets don't sell Shoulder Bacon. 


Over the weekend, I also enjoyed a Mangalitsa Pork Tenderloin, which was very tender, juicy and flavorful. Certainly better than the usual pork tenderloin you find at the grocery store. It was a pure pleasure to eat, and it would impress your family and friends if you prepared it for them for a special dinner, or just a regular Wednesday night. I paired this tenderloin with an Oregon Pinot Noir, which proved to be an excellent pairing. 

As I mentioned previously, a 150 pound pig will generally produce about 15 pounds of lard. What do you do with that lard? Lard is basically pork fat that has been rendered down to a liquid. Betsy told me that lard is a hard sell, and that is basically because lard was demonized when people began seeking low fat alternatives. However, your grandparents may have used lard all the time, cooking and baking with it. 

Science has helped to rehabilitate lard, and shown that lard has less saturated fat than butter, and thus, used in moderation, isn't really unhealthy. Lard also has components which produce a far flakier pie crust than butter, which is why it has long been prized by bakers. Other cultures around the world embrace lard in their cooking. I bought a large hunk of Mangalitsa leaf lard and plan to experiment with it in the near future. 

Interestingly, in 2018, the global lard market revenue was $15.7 billion, an increase of 2.9% from 2017, and 40% of that consumption was in China. Germany was the #2 consumer, with only 10% of the total consumption. Americans is still very low on the lard consumption scale and they need to embrace lard, to forget their preconceptions about it being so harmful. 

As lard is a hard sell, the farm uses it to make soaps and lotions. This make sense as lard is rich in vitamins that can make your skin healthier, and acts as a mild moisturizer. They produce various flavors of their soaps and lotions, such as Vanilla Lotion, Peppermint & Rosemary Lotion, Citrus & Star Anise Soap, Rosemary Mint Soap, and Rose Geranium Soap. I got a soap and couple lotions to try as well. 

Much appreciation to Betsy Lirakis for taking the time to talk to me and give me a tour of her Mangalitsa farm. It was informative and fun, and I've been greatly enjoying the pork products I purchased. Betsy is a hard-working, local farmer, with a deep passion for her endeavors, and is very worthy of your support. She is raising a unique heritage pig, which faced extinction in the recent past, and keeping that breed alive for future generations. If you visit southern Vermont, I strongly recommend you purchase some of her Mangalitsa products. 

Friday, June 25, 2021

New Sampan Article: Dr. Ensang Cheng: Boston’s First Chinese Licensed Physician

"The most interesting feature of Chinese life to me was that on board their boats, or sampans, as they are called....Upon these boats live whole families of three and even four generations."
--The Fall River Daily Herald, November 20, 1888

As I've mentioned previously, I've a new writing gig, contributing to Sampan, the only bilingual Chinese-English newspaper in New England. I've previously written twenty-five articles for Sampan, including:


My newest article, Dr. Ensang Cheng: Boston's First Chinese Licensed Physician, is now available in the new issue of Sampan. In New England, Ensang Waniella Cheng became the first male Chinese to graduate from Harvard Medical school, and was the only licensed Chinese doctor in New England for about the first half of the 20th century. He also started the first free Chinese public library in New England. He was very popular throughout his life, despite several legal entanglements which plagued him during his career.

What is a "sampan?" The newspaper's site states, "A sampan is a popular river boat in traditional China. This small but useful vessel, by transporting cargo from large boats to the village ports, creates a channel of communication among villages." And like that type of boat, Sampan delivers news and information all across New England, and "acts a bridge between Asian American community organizations and individuals in the Greater Boston area."

Sampan, which was founded in 1972, is published by the nonprofit Asian American Civic Association, "The newspaper covers topics that are usually overlooked by the mainstream press, such as key immigration legislation, civil rights, housing, education, day-care services and union activities. These issues are crucial to the well-being of Asian immigrants, refugees, low-income families as well as individuals who are not proficient in the English language."

There is plenty of interest in Sampan which will appeal to all types of readers, from restaurant reviews to historical articles, from vital news stories to travel items. In these current days when racism and prejudice against Asians and their restaurants is high, it's more important than ever that accurate information about the Asian community is disseminated and promoted. We need to combat the irrational prejudices that some possess, and support our Asian communities just as we would support any other element of our overall community. We are all important aspects of a whole, and we need to stand together.

Support Sampan!   

Tuesday, June 22, 2021

An Early History of Chinese Herbalists in Boston (Part 11)

Within two years of the establishment of Boston’s Chinatown, there may have been a Chinese herbal doctor in the community. Some of the earliest newspaper references to Chinese herbal doctors failed to provide the name of the doctors, as well as other identifying information. However, the importance of such herbalists was very evident, and such herbalists are still vital to the Chinatown community today.

The first newspaper reference to a Chinese herbalist was provided in the Boston Globe, August 16, 1889. The writer sought the only Chinese doctor in Boston, to question him about the “elixir of life,” a discovery credited to Dr. Brown Sequard, a Mauritian who taught at Harvard for a few years during the 1860s. This elixir would allegedly prolong life, and numerous doctors were experimenting with it, to assess whether it was effective or not. Some claimed that the Chinese had known of this elixir for many years before its alleged discovery by Dr. Sequard.

The Chinese doctor was difficult to locate, but was finally found in a top story apartment at 38 ½ Harrison Avenue. His office, a narrow little room with bunks, was in the front of the apartment, and one wall of the room was lined with shelves containing “..curious-looking bottles containing different-colored mixtures.” In the rear of the room, on the bunks, were Chinese under the influence of opium.

Fortunately, the herbalist spoke English so the writer didn’t required a translator. The writer asked the doctor if he “...had occasion to use a medicine which is subcutaneously injected into the blood, and which has the capacity of prolonging human life or will give the muscles and nerves increased force…

The herbalist answered affirmatively, and from one of the shelves took down a box that contained a little package that appeared wrapped in the skin of a lizard. The writer wrote, “This he explained contained a powder that not only would make a man live long, but when its soul departed from its earthly abode it would ensure him a reserved seat in the happy land on the other side of the river.” He continued, “The doctor explained that the powder was dropped on a cut made in the left arm, and it generally killed three out of four who tried it, but those who survived the test would be made aware of its powerful influences as an elixir."

Would you take such an elixir, if it provided extreme longevity, but also killed 75% of the people who took it?

The herbalist also showed the writer a different mixture which “…would add 10 years to an ordinary life. It was composed of certain matter taken from the bodies of lizards, worms and various insects, and two drops were considered a dose.” This mixture apparently didn't kill anyone who took it. There is certainly a question as to whether the herbalist’s responses were intended to be taken seriously or not, or whether he was just relating tall tales to the writer.

The writer also indicated that some licensed physicians were conducting experiments with Dr. Sequard’s elixir. Although not conclusive, the initial findings appeared to indicate the elixir didn’t work, and at least one subject had died.

A lengthy article in the Boston Post, April 26, 1896, went into more detail about the nature of Chinese herbalism, although it was also more sensationalist and negative in parts. The title of the article made its viewpoint clear, “Heathen Medicine Man. Boston Chinese Doctor Drives Out the Evil Spirits of Disease.” The article began, “There is a presumably reputable Chinese firm doing business on the lower end of Harrison avenue, who import medicinal herbs direct from the Flowery Kingdom..." It is unclear whether this was the same doctor described in the August 1889 article.

When the writer met the Chinese doctor, he described him as “A squat, oily, almond-eyed individual, emitting a pungent odor of opium from his unkempt person,..” An obviously negative depiction of the herbalist. The writer claimed to have a severe cold in his chest and the herbalist “inquired the nature of my ailment, my symptoms, and even my habits. To be brief, the fellow was really quite astute…” The doctor felt the writer's pulse, and then wrote a prescription (pictured above) for the writer. “ The writer paid the doctor $2.00 and then went to a Chinese clerk near the street entrance to fill the prescription.

The prescription allegedly represented 15 distinct herbs/drugs of vegetable origin. Some of these ingredients included: Kan chaok, a hairy plant from Fukien province, that “..,has apparently no special mission on earth."; Kat kang, credited “as possessing the same efficacy generally attributed to an American oyster cocktail.."; Pak cheuk, which may be regarded as a counter irritant to the fourth ingredient; Pak chut, a sweet cordial from Chekhiang province, much used by Chinese gourmands; Leng pak, from the bark of the mulberry tree; and Ts un Kan, which stands high among the "Mongolian rheumatics...." The clerk put together the perscription, boiled it in water for twenty minutes, and then advised the writer to drink it before going to bed.

The writer, through the assistance of the Queen of Chinatown, also claimed to have witnessed an exorcism at a Chinese opium joint on Harrison Avenue. He wrote, “In all large cities of America containing Chinese colonies, the major portion of the so-called doctors form a bastard priesthood, who practice exorcism for almost every conceivable ailment to which flesh is heir. Thus, diseases are the respective manifestations of different demons, each possessed with greater or less malignity, and it is the duty of the physician to invoke the aid of some god, using medicine only as a compliment.” However, this is basically the only reference to such exorcisms in the newspapers of this time period.

There was another lengthy article about a Chinese herbalist in the Boston Journal, December 5, 1897, although this one identified and described the doctor, Yee Quok Pink. Above, you can see a picture of the herbalist, a sample prescription on the left side, a picture of this office at the bottom, and the image on his sign on the right side. 

Pink's office was located in a little, dingy back room at 31 Harrison Avenue. Although the reporter thought it was dirty and smelly; his view of Pink was positive, “…Yee Quok Pink can render just as good service in his humble quarters as a Back Bay doctor surrounded by modern comforts.”

Like the prior reporter, this writer had difficulty finding a doctor in Chinatown, and would later learn there might be 2-3 doctors in Chinatown, and that some prior doctors had left as the job didn't pay well. The reporter was introduced to Pink by Chung Ki Sun, a prosperous merchant, and it was noted that Pink didn't speak any English.

Pink was about 50 years old, a native of Canton, China, and also had a brother in the business. Pink started to study medicine when he was 20 years old and as there had been no medical schools near Canton, he studied under a doctor with 3-4 other people. That small group studied under four different doctors, at least for five years, and then they been practicing. Pink came to the U.S. about 20 years ago, starting to work as a doctor in New York.

About 11 years ago, around 1886, Pink came to Boston and had an office at 40 Harrison Avenue for about 5-6 years. It is possible that Pink was the first Chinese herbalist in Chinatown. Pink eventually travelled back to China for a few years, but then returned to the U.S., again first to New York. A few weeks ago he returned to Boston, seeking a good place for a permanent office.

Pink stated there currently wasn’t much sickness in Chinatown, “Chinamen pretty healthy. They hardly ever sick. When they sick they have colds, consumption and stomach trouble.” Pink noted that he treated a few non-Chinese patients too. He charged his patients based on what they were capable of paying, from maybe 50 cents for a poorer person to $2 for a wealthier one.   

The reporter asked for a prescription for a cold, and Pink wrote him one, telling him to take it to a Chinese drug store, where it would cost him 50 cents. He was supposed to take the medicine ten times a day, if he had a bad cold, and only five times if he had a less serious cold. The prescription was also said to be good for consumption and stomach trouble.

Pink described some of the herbs in the prescription, including: Chun fo too, which is like ginger and is included to warm a person; Hoot sut, to strengthen the belly; Mook hant, to drive away all pain; Hoy woo, which drive the medicine to all parts of the body; Fook sing, to strengthen the bladder; and Chun sor, to strengthen the kidneys. The writer inquired why he needed all of these different herbs for just a cold and Pink replied, a “man got to have his organs working well, if he have a cold,…

The reporter concluded, “Yee Quok Pink is an admirable representative of a Chinese practitioner. He understands his business, is methodical, conservative and enlightened. He believes that too much medicine is often a greater harm than none at all. He believes that three-quarters of all the diseases which affect mankind would cure themselves if they were given the chance.” 

Pink's last thought, that many diseases cure themselves, is fascinating as a licensed physician, a white man, would say essentially the same thing in 1916, in his opposition to Chinese herbalism. I'll go into more detail about that physician later in this article.   

Ever tasted Joke Soup? The Boston Journal, March 29, 1903, presented an article about Dr. Yee Chong Chang, of Chinatown. Dr. Chang graduated from a Chinese medical school and came to the U.S. about 42 years, around 1861. He received a medical license from the State of Indiana and came to Boston about seven years ago, and had an office on Oxford Street.

A female reporter visited his office to interview him, and she was the first woman to ever have entered his office. He made house calls to any women who needed his medical services. They never came to his office. Dr. Chang had patients in a number of cities and towns outside of Boston, and also had some non-Chinese patients.

The reporter spoke to the doctor through his interpreter, William F. Holske, who the Chinese hailed as a “cousin.” Dr. Chang made “joke soup,” but what is that? The doctor stated, “Many are its contents, careful the preparation, long the cooking. But the result is a life giving dish which is well worth waiting for. It dispels that tired feeling, it is a tonic, mental and physical, and withal it is satisfying to the palate, which is more than can be said of most American medicine.” The reporter claimed to be sick so Dr. Chang took her pulse, and finally concluded that she wasn't actually sick.

In January 1904, advertisements started appearing for the Foo & Wing Herb Co., located at 564 Massachusetts Avenue. In the Boston Herald, January 31, 1904, there was a lengthy article, which potentially might have been an advertisement, like a modern advertorial. It began by discussing Chinese medicine in general, noting “..., the Chinese still study the original medical works which were written 4000 years ago, and they still observe the leading principles laid down in those works.” It continued, "…the practice of medicine has always been held in the very highest esteem among the people of China."

It was mentioned that, “Every doctor holds it as a point of honor to transmit his skill and his dignities to his sons, and thus have been established lines of physicians covering many generations and handing from one to the other valuable professional secrets.” A representative of one of those families was now located in Boston, T. Foo Yuen, formerly of Los Angeles, having practiced there for 10 years. Curiously, his medical practice had been exclusively for whites, “..as he has had no time to devote to those of his own race,…

Dr. Foo's medical training began from his earliest childhood, and his study took place over 15-20 years, studying “..., the numerous medicinal herbs of China, their medicinal properties and the best ways to prepare them into remedies;” and “.., to study diagnosis by the pulse,…” He graduated with highest honors from the Imperial Medical College at Pekin, entitled to rank as an Imperial Physician, those few permitted to attend the members of the royal family.

About 12 years ago, he came to California, and spoke no English though he now speaks it fairly well. He spent his first 2-3 years in San Francisco before moving to the milder climate of Los Angeles, establishing the headquarters of Foo & Wing Herb Co. at 903 South Olive Street. “This corporation deals in prepared remedies under its own trademark, and also imports and sells a few articles of pure and wholesome foods for the use of its patrons, such as the best Chinese rice that can be procured and a certain brand of tea that is especially adapted to the use of invalids.” Dr. Foo had also written a number of books on Chinese medicine.

The article/ad continued,“But the genuine system of Chinese, or Oriental, medicine is simple, clean, consistent and effective. And this is the universal verdict of the intelligent men who know most about it.” It was noted that over 3000 varieties of medicinal herbs existed, but commonly only 300-400 were used. The medical system relied on pulse diagnosis, where “..the physician asks the patient no questions whatever, but determines his bodily condition, the seat and extent and nature of the disease, in every instance, solely and entirely by feeling the pulse of both wrists.”

Dr. Foo's partner was Dr. Tom Wing, a skilled physician and a distant relative of Foo. Dr. Wing had lived in the U.S. for about 20 years and spoke English very well.

An advertisement for Foo & Wing Herb Co. in the Boston Post, February 10, 1904: noted, “The Oriental method of diagnosis by the pulse alone, three fingers being used upon each wrist, which will tell exactly where the seat of your disease is located.”

Another advertisement in the Boston Globe, February 28, 1904, had a photo of Dr. Foo. The ad also stated, “Their method of diagnosis is by the pulse alone, which will tell where your disease is located without asking questions.” People were encouraged to visit the doctors, and their diagnosis would be free. In addition, they would receive a copy of a 300 page book, a “guide to health and how to keep well.” It provided many recipes for cooking nutritious and attractive dishes for the sick, useful hints on diet, lessons on anatomy, bodily exercises, and more. The ad also offered free medicine for a week for any patient who began treatment before April 10, 1904.  

The Boston Post, April 16, 1904, had another advertisement which gave a photo of Dr. Tom Wing.

In another advertisement, in the Boston Globe, May 28, 1904, for Foo & Wing Herb Co., there was a reproduction of a page from an ancient Chinese medical book, although the ad didn't explain what that page depicted. 

The Boston Journal, May 16, 1904, reported on the death of Lee Hay Wey, alleged to be the only Chinese doctor in Boston, although that didn't actually appear to be true. Wey had only been 36 years old, unmarried, wealthy, and died from tuberculosis. He graduated from a Chinese medical university and came to the U.S. about 12 years ago. He lived for two years in San Francisco, before moving to Boston. For five years, his office was at 9 Harrison Avenue. I couldn't find any other newspaper references concerning him, except about his death.

There were brief mentions of another Chinese doctor in the Boston Globe, February 12, 1907 and Boston Globe, July 25, 1907Dr. Yee Chong Chin (who is probably the same as the previously mentioned Dr. Yee Chong Chang) had an office on Oxford Street, and he stated that only three 3 Chinese were too sick to participate in the Chinese New Year’s celebrations that year.

Another brief mention. The Boston Globe, June 3, 1911, reported that Lou Quey, known as the "lung doctor" in Chinatown, and with an office at 32 Oxford Street, was fined $50 for possession of opium.

The Boston Globe, June 29, 1911, noted that Dr. Tom Wing and his wife, who lived at 561 Massachusetts Avenue, just had a baby girl. The advertisements for Foo & Wing Herb Co. largely continued through March 1913, and at some point Dr. Foo returned to Los Angeles, apparently leaving Dr. Wing behind to run the business.

Up to this time, Chinese herbalists weren't legally considered to be medical doctors so they could, and some were, charged with unlawfully practicing medicine without a license. They would generally be fined, and then simply continue acting as an herbalist. It almost seemed that such fines were just seen as a part of their business. Sometimes the Chinese would claim they were only "herbal merchants" and not doctors, trying to avoid prosecution. In 1914, efforts were initiated to recognize herbalism as a legitimate medical practice and allow them to be licensed, but such efforts wouldn't be successful.

One of the sponsors of the bill was Rep. McGrath of Boston, and the primary impetus for the bill was Pang Suey, a famed Boston herbalist, who had even treated McGrath's father. Pang had been charged with illegally practicing medicine on multiple occasions. However, Pang, a graduate of the University of Canton, China, had many supporters, claiming that his treatments had resolved their medical issues.

An adverse reported, created by the Ways and Means Committee, was rejected by a vote of the House. The main opposition to the bill came from Rep. Warner of Taunton, who stated that Pang Suey refused to learn English and thus refused registration as a physician. However, Rep. McGrath countered that Pang was willing to take an examination on the type of medicine he practiced, which was very different than what American doctors were taught.

The Boston Globe, February 25, 1916, reported that on the prior day, the Legislative Committee on Public Health held a hearing on the herbalist bill. Over 50 patients of Pang Suey were present to support the measure and there was also a petition signed by over 2100 people in favor of the bill.  

Next, the Evening Herald, March 8, 1916, reported that the Legislative Committee on Public Health held another hearing on the herbalist bill. Dr. Richard C. Cabot opposed the bill, stating he was convinced the evidence he had heard was that Dr. Suey didn’t know for what he was prescribing. In response to some of Suey's patients,  Cabot replied, “Most people who go to a doctor for treatment recover of themselves. Most diseases have a tendency to get better, and we who are doctors often known, when we are treating people, that our remedies do not cure. Nature does the work.Dr. Walter Bowers, the secretary of the State Board of Registration in Medicine also opposed the bill. He had examined Dr. Suey and claimed he the lacked the knowledge of medicine demanded of licensed practitioners.

We return to the words of Yee Quok Pink from 1897, who stated "... that three-quarters of all the diseases which affect mankind would cure themselves if they were given the chance.” Dr. Cabot's words above echo those words, showing that Chinese herbalists and American licensed physicians may share some commonalities.

Dr. Cabot ventured to Dr. Suey's home and office, to gather more information. The Boston Globe, March 9, 1916, reported that Dr. Richard C. Cabot, assistant professor of Harvard Medical School, and leading Back Bay practitioner, went to Pang Suey's home, on the north side of Dartmouth Street, near Appleton. It was noted that Suey had originally practiced medicine in the province of Kwantung, and “whose medical learning came to him through a member of the staff of the Chinese Medical Academy at Pekin.” For about 10 years, Suey, who is now 49 years old, had been dispensing herbal medicine in Boston.

Pang also stated that he is ..“a regularly enrolled physician in China; that under the old system there, before the Revolution, it was the custom for a medical student to obtain his credentials as a doctor from the physicians under whom he studied." His certificate as a doctor was attested by the American Consul at Hong Kong and by the Imperial Chinese Embassy at Washington.”

According to the laws of Massachusetts, "... no doctor may practice in this State who has not passed an examination in writing before, and been registered by, the Board of Registration in Medicine.” There were some accepted exceptions, and some wanted to add another exception, for herbal doctors. The bill was originally introduced by Harold L. Perrin of Wellesley, seeking to add an exception for “registered pharmacists or persons dealing in natural herbs in prescribing gratutiously.”

Pang explained that he made a diagnosis by pulse alone. “It is a method recognized in China for hundreds, and perhaps thousands, of years.” He would then write a prescription, which was filled in the basement of his house, “where his private herbarium is maintained, in charge of a Chinese dispenser.” He charged only for the herbs, and not the consult, and thus, “He does business as a person dealing in natural herbs and not as a doctor.”

There were a number of clients at Pang's home, ready to speak to Cabot and vouch for Pang. Interestingly, none of these clients were Chinese, and they came from Boston and the suburbs, with three even arriving in limousines. This was clearly intended to impress Cabot and others, to indicate the fame of Pang wasn't restricted to the Chinese community.

For the finale, a girl came in for a consult, and she hadn't visited Pang before. Pang felt her pulse, holding her left wrist first for a minute and then her right wrist. There was a plate glass screen, suspended on two cords, that shielded Pang from her breath, but allowed him to reach and check her pulse. The only question he asked the girl was her age, and he then stated “Your circulation is poor, and you have a pain in your back, here,’ indicating the seat of the pain. The girl confirmed his words.

In April 1916, the bill passed the Senate but the House of Representatives rejected it. There was another hearing on the matter in March 1917. The Boston Globe, March 6, 1917, reported that at the hearing there was nearly a fistfight between Walter P. Bowers of the State Board of Registration in Medicine and Representative Joseph B. McGrath. Bowers spoke to the committee and McGrath claimed he didn’t tell the truth, and they almost started fighting. The hearing also ended, abruptly, with much hissing by a number of women who were present.

Unfortunately, the bill lost some of its purpose as the Boston Globe, April 23, 1917, stated Pang had died, “famous for the healing herbs he dispensed to hundreds of people in this city,..” Efforts to pass the herbalist bill would continue for a few more years, but without Pang, it lost much of its impetus.

After the death of Pang Suey, about $178,000-$184,000 in cash was found in his home on Dartmouth Street, hidden in mattresses, under rugs, behind pictures, and elsewhere. This would be tied up in probate for six years before its final resolution.

The Boston Globe, June 20, 1918, reported Tom Foo Yuen, currently of Los Angeles, and Joe Lop Wai, of China, sought a share of Pang's estate. They claimed they had a partnership agreement with Pang, which indicated how much they were owed. Prior to 1909, Foo said Pang “was employed by him, assisting him as a dispenser of herbs of curative power,..” Foo had also sent Pang to China to make a study of herbs. 

When Pang came to Boston to start a business, Foo advanced him $3300 and a partnership agreement was drafted in which both would share the profits equally. Later, a new agreement was drafted and Wai was admitted as a partner. The new agreement split the profits, with Pang receiving 3 parts of 11, Wai 2 parts of 11, and Foo 6 parts of 11. In addition, Foo alleged that Pang had claimed he was working at a loss, but had actually concealed about $200,00 in profits from his partners.

Back tracking a little, Pang had an assistant in his herbal business, Joey Guoy Shong, who would become the first husband of the famed Ruby Foo. Upon Pang's death in 1917, Shong started residing at his Dartmouth home, took over the herbal medicine business, and became the administrator or of Pang's estate. In December 1918 and September 1923, Shong was charged with practicing medicine without being registered, both times being found guilty and fined about $100 each time.

The Pang estate controversy continued. The Boston Globe, October 21, 1919, reported that Joe Lop Wai, patriarch of the Joe family of the world, and one of China’s greatest herbal doctors, died, penniless. He was was 73 years old, and it was alleged he died of a “broken heart” by disappointment and postponement of the probate matter of Pang, his nephew. In June, Joe and Foo had come to Boston to contest the estate, but there had been delays.

When Pang’s herbal business in Boston wasn’t doing well, Foo sent Joe to help him, and Joe remained for 3-4 years until the business “had reached a paying basis.” Then, Joe returned to LA and eventually China. In China, there had been a partnership agreement, and Joe was awarded 4-11 of the estate, but that that ruling obviously had no validity in the U.S.. Resolution of this probate matter was still several years away from resolution.

In December 18, 1919, Dr. Tom Wing, who had been Foo's partner in Foo & Wing Herb Co., died the day before. The business would continue though. In April 1920, Dr. Foo :moved back to Boston and took up residence at 497 Columbus Avenue.

Resolution for Pang's estate. The Boston Globe, August 8, 1923, noted that Dr. Pang's wife and son would receive substantially all of his estate. The claims of Foo and Joe were rejected, and Shong apparently received only a small amount, mainly to pay expenses. 

The Boston Globe, March 29, 1929, noted that Peter Chan, about 35 years old and the proprietor of Foo & Wing Herb Co., was arrested by State Police for unlawfully practicing medicine without registration. The police seized a truckload of Chinese foods and herbs.

Despite this illegality, Chinese herbalists would continue to operate, as they had done for the past forty or so years in Boston, and still are in existence today. These herbalists had much support from their patients, both Chinese and non-Chinese, and their main opposition appears to have been licensed physicians. Now, as you wander the streets of Chinatown, and see one of the herbalist shops, you'll understand better some of their local history.

A History of Boston's Chinatown and Its Restaurants: 
Check out Part 1covering the 18th & 19th centuries
Check out Part 2, covering the years 1901-1920
Check out Part 3, covering the 1920s.
Check out Part 4, covering 1930-1959
Check out Part 5, covering the 1960s
Check out Part 6, the tale of Ruby Foo.
Check out Part 7, the tale of Anita Chue
Check out Part 8, the tale of Mary Yick

Check out Part 9, a Deeper Look into Two Restaurants

And also see my Compilation Post, with links to my additional articles about Chinese restaurants, outside Boston and in Connecticut, as well as a number of related matters.