American Finance Trust

Once Patrina realized this, she began building a better relationship with money. In this episode, Patrina shares how we can additionally build a greater relationship with cash and the way we can separate our private and business funds to set ourselves up for lengthy-term success.

Business & Finance

This broad-ranged curriculum prepares college students with a full vary of intermediate and advanced business expertise within the areas of investment, monetary administration, hedge funds, personal fairness, and more. The content material of this course is a microeconomic focus on the functioning and structure of economic markets and monetary institutions. We will research how companies elevate external capital to fund investment in actual property and the way markets and financial intermediaries help in this. We will learn Finance many of the particulars which might be assumed away in other core courses. This class will help you see how corporate finance and investments fit together as … Read More

Justin Lee Is Using Food To Redefine What It Means To Be Asian American

“Because of these attacks on the AAPI community, we are not losing Asian culture. We are losing American culture,” says chef Justin Lee, owner of Fat Choy, the Chinese vegan restaurant that opened to much fanfare in New York smack-dab in the middle of the pandemic. That exact outlook — one defined by the power of globalization and the interconnectedness of various cultures — is what inspires Lee’s menu, which is particularly unique given Chinese cuisine’s usual reliance on all things meat.

In this Voices in Food story, as told to Anna Rahmanan, the 35-year-old Virginia-born chef of Chinese descent opens up about his decision to manage a vegan restaurant, the difficulties that the Asian American and Pacific Islander community has had to face in recent months, how food can become the solution to at least part of the problem and what he wishes diners would do to

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Meet the Asian American chef behind Huntsville’s hottest food truck

Prepare to have your perception of hotdogs remixed and elevated. The tubular processed meat is primarily associated with dadbod summer cookout fare, and beer-absorbing ballast at stadium sports and arena concerts. In Albert Toh’s hands though, the hotdog is a vessel of culinary creativity and vision. And f—ing delicious.

Toh is the owner and chef behind New South Hotdog & Sushi, Huntsville’s hottest food truck. By transposing sushi’s flash presentation and vibrant supporting ingredients to hotdogs, plus offering well-executed sushi rolls too, New South does what the best food trucks tend to do: Give punters tasty and interesting food that no one else (or at least no one else in that market) does.

At local events they work, New South often commands camping-out-for-Stones-tickets-in-’89 length queues. Such was the case at Panoply Festival of the Arts back in April. Alas, other work stuff beckoned. A few weeks later, I

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How (American) Chinese cuisine gave birth to the Minnesota-invented pizza roll

You’ve probably eaten Totino’s pizza rolls, those bite-sized nuggets of fried dough, filled with tomato sauce, gooey cheese and a variety of savory fillings. You’ve even watched the Saturday Night Live sketches featuring Vanessa Bayer. But did you know that Totino’s did not invent the pizza roll? It was another Italian-American Minnesotan building on the work of other food innovators.

Chop suey and American Chinese food

The story of the pizza roll really begins with Chinese restaurants in the United States. According to Jennifer 8. Lee, in her book “The Fortune Cookie Chronicles,” Chinese food joints, which first opened on the west coast, had spread to New York City by 1900. Lee observed, “Diners were being drawn by something dazzling! Something sophisticated! Something exotic! Something that had taken the country by storm. Something called … chop suey.”

Lee describes chop suey succinctly: “Thin squiggly white bean

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