The only recipe that will be passed down from my Indian side of the family will be pizza casserole.
My white side (German/Welsh) has perfected the art of recipe sharing through traditions of church potlucks and neighborhood block parties. My mother would take recipes from grandparents, aunts, uncles, Rachel Ray, Sandra Lee, childhood friends of friends and scan them individually into her computer. Afterward, she tucked them away into folders on her computer labeled “Dinners,” “Desserts,” “Thanksgiving,” “Breakfast Tarts,” etc. Recipes from childhood friends like Mary Carol Michie’s coffee cake or Great Grandma Jones’s cranberry jello are only an email away from being passed down from generation to generation. My mother’s wisdom accompanies every recipe with handwritten notes in the margin, detailing whether to bake for 30 minutes rather than 45, dice instead of julienne, or double the amount of chocolate.
Like always, the Indian side is a bit more complicated. All of the recipes live inside the file cabinet known as my grandmother, Prima Bhaskar. My Indian grandparents insisted that they did not want to be called patti or tatta (Tamil for grandmother and grandfather). My dad was the first to have kids, so those titles may have come as a shock.
If you want to access these recipes, you must swim in the heat of my grandmother’s 80-degree house, smell the mixture of perfumed lilac and cardamom, listen to tried and true advice such as “Pray to Jesus every day,” and feel guilty as to whether or not she should be cooking at her age. However, these recipes exist here and only here. My grandma never followed a recipe and never let anyone help her in the kitchen, so when she’s gone, the biryani goes with her. My dad, uncle, and aunt have tried to follow my grandmother around the kitchen, like someone stalking God in Eden and trying to translate divine pinches and dashes into mortal tablespoons and half cups.
I imagine my grandmother’s death bed, not as a peaceful, bittersweet goodbye but rather a chaotic, frustrated swarm of family members with pen and paper begging for recipes for shrimp curry, poori potato and lime rice — which is actually made with lemons. Some things got lost in translation when my grandmother first made lemon rice (Elumichai Sadam in Tamil). My grandmother’s last words won’t be “Jesus” or my grandfather’s name, but “fresh peppercorns from Tellicherry” or “why weren’t any of you paying attention?” Our family believes that the greatest tragedy of our generation will be how the greatest Indian chef failed to transcribe her teachings before she left this earth.
Growing up, my white friends were disappointed to hear that my family did not indulge in the finest dishes fresh off of the East Indian Trading route every night for dinner. It was the same disappointment that came when I explained that my dad’s name was David and not something “spicy” or that the only accent my dad has is a subtle Jersey one that comes out during driving. The only dish my father could make blindfolded is pizza casserole.
Somewhere between undergrad and medical school, my dad sat down at an “American” dinner table and discovered the cuisine of convenience known as the casserole. It blew his mind that such a rich, comfort food dish could be made without a grocery scavenger hunt for fresh goat and fenugreek. Whenever my mother was out of town or tired, my dad would take my brother and me to our local Schnucks grocery store to pick out “exotic” ingredients like Campbell’s cream of mushroom soup, mozzarella cheese and Italian seasoning. When we returned home, my dad would show us how to boil the egg noodles, brown the onions and sausage and dice the bell peppers. His secret tip would be to add an extra can of cream of mushroom soup to achieve maximum creaminess.
Some could say that America white-washed my dad, but I believe that his pizza casserole is one shade of the immigrant experience. You cling to your traditions, embrace the unfamiliar, and make do with what you find at the grocery store. My Germanic/Welsh side has had more time to familiarize itself with American traditions, allowing it to infuse itself into the ever-mutating DNA of American food and customs. It’s only a matter of time until white people discover dosa and deem it an “Indian crepe,” making South Indian cuisine as popular as sushi or tacos.
If the second-coming finally happens and my grandmother finally writes down her recipes, I wouldn’t be surprised if some teaspoons and half-cups were lost in translation. Just as my mother’s side can trace our lineage back to the Revolutionary War, while my dad’s family debate whether Arjun is a second cousin or just a close family friend — a conclusion no one has come to this day — we mourn the flavors and the names that didn’t make the plane ride over. But we will still go to Trader Joe’s to find ghee and feel like a stranger in an Indian grocer if that’s what it takes to preserve the sacred texts of Prima Bhaskar.
As we wait for divine inspiration to strike the prophet, my family will settle for the tradition that we formed ourselves — the Bhaskar monthly trip to the closest South Indian restaurant. The ceremony begins as ravenous family members bicker on how many entrées to order and finally settle on “too many.” Mom and I dowse food in raita to save our tongues, while my brother signals the waiter for another order of naan. The tradition closes with overstuffed bellies and a silent agreement to get Baskin Robbins afterward.
When you exist in the in-between, where you’re either too much or not enough, the homemade family traditions feel the most accurate to your experience. Like an Indian chef, you cook by feel and create something unique to you. If you sit at my table, the dishes may vary from cranberry jello, lime rice (lemon rice) to pizza casserole.
In honor of women’s history month and Ramadan, we are publishing this short story by award-winning author Adiba Jaigirdar. We had the pleasure of interviewing and connecting with Adiba in the midst of the pandemic, and she has remained a supporter and a friend of the literary vertical and Brown Girl Magazine. This short story by Adiba encapsulates the spirit of friendship and community in a time of celebration. Adiba’s next book ‘Do and Donuts of Love’ will be out on June 6, 2023.
It’s not Ammu yelling my name over and over that wakes me up on Eid morning, it’s the sweet aroma of payesh, floating up from the kitchen, through the floorboards, and making my mouth water.
It only takes me a few minutes to roll out of bed and down the stairs, peering at the massive dish of payesh right in the middle of the kitchen table. It’s what I’ve been looking forward to for all of Ramadan — Ammu’s famous payesh recipe.
“Safa, don’t you dare touch that,” Ammu calls from where she’s standing, by the stove, making a fresh batch of porotas for our Eid breakfast.
“But it’s been so long since…” I start to plead, but Ammu cuts me off.
“Get dressed, get ready, and after Eid prayer, we can have some payesh,” she says, though her voice has already lost some of its fervour. When I glance at Ammu, she has that familiar look of nostalgia. Unfortunately, I know exactly what she’s remembering. “If only it was the payesh that your Nanu used to make…” she says softly.
I heave a sigh, and say, “okay, I’m going to get dressed,” before slipping out of the kitchen as fast as I can. In our house, you can’t really talk about payesh without Ammu’s long-winded story. It always starts with how she wishes we had the ‘real’ payesh recipe that our family — the Jahangirs — have been known for around Bangladesh, since the Mughal era. It’s the recipe that’s been passed down for generations in our family. That is until, after our Nanu unexpectedly passed away two years ago, the recipe seemed to disappear.
This is where Ammu’s long-winded story ends: her bitterness that her older sister has the recipe but refuses to share it with Ammu.
Now, we can only have Ammu’s payesh. Even though she has spent the past two years trying to recreate our family recipe, she insists that there’s something missing. A key ingredient that made our Mughal-descended recipe famous around all of Bangladesh. So, Ammu’s payesh comes with a bitter footnote — a strange kind of loss that people outside of our family would probably never understand.
Back in my room, I shut the door and take a deep breath. Because today isn’t just any ordinary Eid. Today is the day that I reunite my family.
But Ammu doesn’t know that yet.
I fling open my wardrobe and pull out the dress that I had bought online weeks ago. It’s a long violet kameez with floral stitching running down its length. Silver embroidery lines the cuffs of the sleeves, and the ends of the dress; making it sparkle when it catches the light. It’s perfect.
Better yet, it’s part of a matching set.
My phone pings just at that moment. As if, my partner in crime can read my mind.
“Ready for today?” Marwa’s text reads.
My hands hover over the keyboard for a moment. And even though my heart is beating a little too fast in my chest, I type back “totally ready,” and put the phone back on my bedside table. I’m hoping that acting like I’m totally confident in our plan will actually make our plan 100% successful. But truthfully, I’m not sure how Ammu will react once everything is in motion. And I’m not sure if I’m a good enough liar to convince her.
But if all goes to plan, by the end of this Eid day, Ammu’s payesh story is going to get a lot shorter. And Marwa and I won’t have to hide our friendship any longer.
With that thought in mind, I change into my Eid dress.
“I don’t understand this Eid party business,” Ammu complains during the drive from the mosque to the community center, where the bi-annual Bangladeshi Eid party always takes place. “In Bangladesh, there aren’t any Eid parties. It’s just visiting your family and friends; not this ‘party purty’ with virtual strangers.”
“Yes, Ammu, I know,” I groan, glancing out the window and trying not to roll my eyes. I know that will lead to an entire lecture about not being respectful to my parents. “If you made up with Khala then we could…”
Ammu cuts me off by glancing back at me with a stone-cold glare that I’m pretty sure has the ability to kill. It’s the same glare she sends my way every time I even mention that she has a sister. That I have a khala. That these people exist and live in the same city as us. That we could be celebrating together, but the years-long feud between our families has kept us apart.
“No more talking,” Ammu declares, staring straight ahead. She’s clutching the dish of payesh to her chest now as if it’s her lifeline. Considering how much she has sacrificed for her payesh, I guess it kind of is her lifeline.
But, as I glance out the window at the rush of trees and cars and buildings zooming by, I can’t help but think about what our Eid celebrations used to be like. And wonder how Ammu is so okay with letting all of that slip through her fingers.
The buzz of my phone distracts me from my thoughts.
“We’re here!” The text from Marwa reads.
“We’re five mins away,” I text back quickly, before glancing at Ammu. She has her lips pursed — obviously still annoyed that I dared to bring up Khala on a day as special as this. My heart beats a little faster at the thought of what she’ll say when she spots Khala at the party. She hasn’t come to one of these parties in the two years since their fall out, and it’s thanks to Marwa’s spectacular lies that she’s there now. Not knowing exactly what’s waiting for her.
I can tell the party is already in full bloom as soon as we pull into the parking lot. There are barely any spaces left. And the inside of the community centre is like a burst of colour. Whoever decorated the place for our Eid party did a marvelous job. There are multicoloured balloons and streamers hung up around the room. A giant banner on one wall reads ‘EID MUBARAK!’ and the other side of the room is filled up with kids’ drawings from the annual Eid art competition.
“Too many balloons,” is Ammu’s only observation as she shoves one of them aside in order to place her payesh on the large table, in the middle of the room. It’s already filled with different dishes — but I know everyone’s dying for Ammu’s payesh specifically.
I heave a sigh and glance around the party. Through the throngs of people hugging and cheering and laughing, it’s not easy to spot two people. But I do. In one corner, closed off from everyone else, stand Marwa and her mom. Khala doesn’t look happy at all, though she’s wearing an expensive-looking sari and a full face of makeup. And Marwa is looking around impatiently. She’s wearing a salwar kameez that matches mine perfectly — except instead of violet and silver, her outfit is blue and gold, perfectly complementing her bronze skin.
When Ammu’s back is turned, I wave to Marwa. Her face breaks out into a grin as soon as she sees me. She waves back, before motioning to her phone. My own phone vibrates with a text.
Marwa: “Meet me by the bathrooms in two minutes.”
“Ammu, I…have to pee,” I say.
“You couldn’t have gone before we came here?” Ammu says with a sigh. “Okay, go.” She waves me off. But just as I’m leaving, I notice that she’s already trying to push her bowl of payesh on our Bangladeshi neighbours. Not that the payesh needs much pushing. It may not be the recipe descended from the Mughals — but it’s still pretty damn good.
“You’re late!” Marwa says as soon as I’m in her earshot. She pulls me to the little corner just by the bathrooms — almost completely out of sight.
“Ammu wanted to talk to way too many people after the Eid prayers,” I say. “I tried to stop her, but you know what she’s like.”
“Stubborn,” Marwa mumbles under her breath. We both know all too well about that. “Did she bring the payesh?”
“Would it be an Eid party without it?”
She smiles, even though I can tell her heart’s not quite in it. Just like me, she’s nervous about the plan. About how both our mothers will react — after declaring each other enemies years ago and refusing to even be in the same room together. All because of a dessert recipe.
“What if this doesn’t work?” Marwa asks the question that we’re both thinking about. After all, convincing both of our moms to bring their payesh to the same Eid party so that people can taste them both and show our mothers how it doesn’t matter who has the family recipe or not, seems like a good idea — in concept. In execution, it has way too many chances of falling apart. There are so many factors that Marwa and I just can’t control.
But after months and months of trying to come up with some way to get our moms to reconcile, this was all we came up with. Once upon a time, our moms were so close that they named their two daughters — born within months of each other — after the two hills in Mecca. For years, we grew up side-by-side, like sisters more than cousins. Until our parents decided they would ruin all that. Over a dessert that non-Bengalis think is as simple as rice pudding.
“It has to work,” I say, with more conviction than I’m feeling. Marwa nods in agreement.
“Was she suspicious?” I ask.
“Not even a little bit. Once I convinced her that Khala had gone back to Bangladesh to celebrate Eid and that she had the chance to showcase her payesh recipe, it was easy. She wanted to get here early to scope out the best spot for her payesh,” Marwa says, rolling her eyes, but I smile. Because that’s exactly the kind of thing Ammu would do too. The two of them are so alike — and that’s exactly why this feud has kept up for so long.
“Even if this doesn’t work,” I say slowly after a moment. “We’re not going back to being friends in secret.” It’s been too many months of secret phone conversations and text messages. Too many days where I’ve lied to Ammu about meeting a friend from school, just so I can see my cousin. When before, it was sleepovers every week and seeing each other every day. A friendship that seemed boundless.
“We’re old enough to fight them back on it,” Marwa says, not sounding convinced at all. Bangladeshis don’t talk back to their parents…but ours are being ridiculous. They have been for too long now.
So, I gave a determined nod, and the two of us step away from our corner, and back to the main room in the community centre. Where all hell broke loose.
In the middle of the room stand our two mothers — both wearing their new Eid sarees that are now in disarray. They’re in the middle of a screaming match, either unaware — or uncaring — that everybody in the room, around them, is watching them with wide eyes. This is definitely going to be the gossip topic of the year, doing the rounds on all the ‘Auntie/Uncle’ WhatsApp and Facebook groups.
“Ammu!” Marwa calls rushing up to her mom, while I make my way over to mine. “Stop! Everybody’s watching!”
“You told me that she wasn’t going to be here. You lied!” Khala says, sending such a powerful glare toward Ammu that I’m surprised she doesn’t wither away.
“Yes,” Marwa says, even though I’m shaking my head at her vigorously. “Safa and I planned to bring you both here, so you could see how ridiculous you’re being. Right, Safa?”
Everybody’s staring at me now. Except for Ammu, who has taken all the power of Khala’s glare and turned it towards me.
I shift uncomfortably from foot to foot for a second before slowly nodding my head. “Yes…Marwa and I planned it. You both brought your payesh, you can see how it doesn’t matter. People are going to love both of them. They’re…”
“You brought payesh?” Ammu’s voice is a whisper, but somehow it seems to envelop the whole room.
“Of course, I brought my payesh,” Khala says, propping her chin up defiantly.
Ammu turns to the table where all the snacks and desserts brought in by various people are laid out. There’s a bowl of chotpoti, plates of shingara and shomucha, boxes of roshogolla and kalojam. But right on the edge is a dish filled with payesh that is definitely not ours.
“Ammu, no…” but I’m too late. Before I know it, Ammu is striding towards the payesh faster than she’s ever walked before. She grabs hold of the dish, and it’s almost like the entire room is collectively holding its breath.
She glances over at Khala, but there’s no wicked grin on her lips, no evil glint in her eyes. She almost looks…sad.
“You should have given me the recipe,” she says, her voice so low it’s a surprise we hear her. “I deserved it as much as you did.”
Khala frowns, stepping a little closer to Ammu. “I should have given it to you?” she asks. “You’re the one who kept it from me.”
“What are you talking about?” Ammu asks. “Ma told me that she gave you the recipe years ago. And after she passed, I asked you for it. You said you wouldn’t give it to me.”
“I said I couldn’t give it to you!” Khala cries. “Because you were rubbing it in my face. You were the one Ma gave it to. She told me so.”
“Wait!” I exclaimed, stepping forward. Normally, I would never raise my voice like that to Ammu, but this definitely doesn’t count as a normal situation. “You mean neither of you ever had the recipe?”
“She did!” Ammu and Khala say at the same time.
“Nanu lied to you both!” Marwa chimes in.
“Why would she lie?” Ammu asks.
“Why would I lie?” Khala asks. “And why would I keep the recipe from you?”
Marwa and I exchange a glance. All of these years, our moms had been fighting a feud that they shouldn’t have been. But Ammu is right. What reason would my grandmother have for lying to them both? For pitting them against each other?
“Do you think Nanu lost it?” Marwa asks. “Or…maybe that the payesh recipe descended from the Mughals is just a story.”
“It’s not just a story,” Ammu protests, shaking her head stubbornly. “The Jahangirs are descended from the Mughals.”
“But did the Mughals make payesh, or even eat payesh?” I ask.
“I don’t remember seeing any payesh in Jodha Akbar,” says Marwa, like a Bollywood movie is the best factual reference for our family history.
“If you never had the payesh recipe…what is this?” Ammu asks, glancing down at the bowl she’s holding.
“It’s my own payesh recipe…I made it in memory of the one that Ma made.”
“I made mine in memory of the one that Ma made too,” Ammu says softly. “But…I don’t understand.” She shakes her head, glancing down at the ground like that will have all her answers. “Why did Ma lie to us? Why would she lie to us?”
Khala’s eyebrows scrunch up like she’s deep in thought. But for just a moment. “Do you remember when we were kids?” she asked slowly. “And our Nanu used to make the payesh, before Ma ever did?”
“I remember,” Ammu says with a nod.
“When I used to think of Nanu, I used to think of the smell of cinnamon,” Khala says. “Because…”
“That’s what her payesh used to smell like,” Ammu finishes off, glancing up to meet Khala’s eyes. “But Ma never put cinnamon in her recipe.”
I’m not sure what transpires between them in that moment, but it’s like all the years of enmity that didn’t need to exist vanishes just like that.
“So there was no payesh recipe?” Marwa asks, glancing between our two moms, looking a little distraught. I can’t blame her. To think that we’ve built our entire family identity around this and our pride for this famous payesh recipe that goes back generations.
“Maybe once upon a time,” Khala says. “But…I don’t know when it got lost. Maybe it was our Nanu who lost the original recipe.”
“Or…maybe it was Ma,” Ammu says. “And that’s why she lied to us.”
“I don’t think we’ll ever know for sure,” Khala says.
“But…now we have these two payesh recipes,” Ammu glances down at the dish still in her hands. But instead of looking sad or even angry, she looks happy. Happier than I’d seen her in a long time. “Do you want to trade our recipes?”
“Yes!” Khala exclaims excitedly.
And I watch as Ammu and Khala saunter off arm-in-arm to celebrate Eid, catch up on their lost years and — most importantly — trade their payesh recipes.
“I can’t believe our plan worked!” Marwa says, coming up to me with a glint in her eyes.
“Our plan didn’t work,” I point out. “Our plan didn’t even start before Ammu and Khala started going at each other’s throats.”
“Yeah, but…they would have never had that conversation if we hadn’t tricked them into the same room, right?” Marwa shrugs her shoulder.
“I guess. I think we can take credit for this. We’ve earned it.” It definitely feels like our victory watching Ammu and Khala talk and laughs, as if those two years of separation never even existed.
Marwa grins and loops her arms through mine. “Shall we try some of the famous non-Mughal payesh?” she asks.
“We should, especially now that we have two recipes in the family.” And as we wander off to fill up on the tastiest dessert in the world, I think about how Ammu’s payesh story is definitely going to be a lot longer next year.
February 2, 2023February 11, 2023 7min readBy Arun S.
Kevin Wu, previously known as KevJumba, is an American YouTuber, from Houston, Texas, with more than 2.68 million subscribers on YouTube and more than 323 million views. His content consists of vlogs, social commentary, musical parodies and more. Wu also streams on Twitch and has released original music as well as freestyles. His most popular YouTube video is titled “Nice Guys” with Ryan Higa. Wu has also worked with many individuals including A-Trak, Chester See, David Choi, Globetrotters, Iyaz, Jamie Chung, Jeremy Lin, Ryan Higa, Wong Fu Productions, and more. He has also appeared in movies such as “Hang Loose,” “Revenge of the Green Dragons,” “Man Up,” and more. Wu is one of the first original YouTubers gaining popularity in 2008 and even had another channel, titled JumbaFund, now known as Team Jumba. Continue reading to learn more about Kevin Wu’s journey!
We really enjoyed the project ‘Underneath the Lights.’ On the track “WHY U IN LA” the lyrics, “Don’t know who I might be, it might surprise me. I could be a hypebeast, That’s nothing like me, It’s so enticing.” How do you feel this speaks to the idea of self-discovery? What have you learned about yourself, diving back into making content?
I love that song we did. The artist who sang those lyrics his name is Zooty. I really provided the energy and direction for the musical piece, but I give credit to my producer Jonum and Zooty credit for the lyrics. Both guys are a slightly different generation, gen-Z, whereas I grew up as a millennial. I find that I left a lot on the table when I left YouTube at 23, so when I work with gen-Z I have so much that I want to give. Coming back to YouTube this time around, it’s all about self-reliance. Coming from movies and television, you have to depend on people to get a better product. But with YouTube, I’m going back to my roots and putting my wit and effort into every part of the process again (writing, directing, performing, producing, editing). I want the result to be authenticity and a homegrown feeling.
When you started your YouTube channel you were known for your vlogs and social commentary. How do you feel about the new age of content creation — where content is in surplus but individuals aren’t feeling the content?
It’s hard to say whether or not individuals are or aren’t feeling content — the taste is just so wide now. It’s like living in Los Angeles; food is very competitive, and when picking a restaurant you have every ethnic variety and even fusion foods. I imagine opening a restaurant in LA to be very competitive and the attention to detail in what you make has to be authentic or hit a certain demographic. I feel on the Internet, YouTube does a decent job of catering to your sensibilities, the so-called algorithm. However, the personal connection you get with content creators has somewhat been shifted, and now it’s become more interest-based (ie gaming, how-to, music, politics, etc.)
How do you feel the original algorithm has changed, and what do you miss most about that time?
I don’t remember talking about algorithms back in 2010 to 2012. People watched their favorite Youtubers because their homepage included their subscriptions first and foremost, and then if your subscriptions hadn’t posted anything new, you would typically check the most popular page. Then trending became a thing and now you have algorithms generating your timeline based on a bunch of data. I think it’s forced creators to think externally and hanging onto identities i.e. what are my interests? Am I a gamer? Am I a streamer?
We parodied your music video for “Nice Guys” for our orchestra music camp skit back in high school. If Chester, Ryan, and you, had to recreate “Nice Guys” today, would you focus on the concept of self-love for the current generation? We also really loved “Shed a Tear.”
I definitely think self-love would be a very nice theme. Recreating it would be nice, actually. I think it’s hard to get three people to all be in the same room again, especially after leading different lives. But “Nice Guys” was something special for each one of us, and Chester See deserves a lot of credit because of his musical talent. It’s made me realize today the impact of music. I really enjoy the expression of music because it forces you to be more artistic, versus just saying what’s on your mind. Like poetry, or hearing harmonies.
You’ve worked with many individuals and groups in the past including, A-Trak, Chester See, David Choi, Globetrotters, Iyaz, Jamie Chung, Jeremy Lin, Ryan Higa, Wong Fu Productions, and more. If you could create content with any group of individuals who would be your dream collaborators?
At this stage in my life, I really enjoy coming back and rekindling those creative connections and checking in with previous friends or acquaintances. Doing a video with Ryan Higa, Jeremy Lin, Chester See, David Choi, Wong Fu, Jamie Chung, those would all be very fun. But the first step would be to just see how they’re doing. So that’s the closest thing to a best case scenario for me. I’m not trying to force any collaborations at the moment (haha!). Unless it’s convenient.
As an NBA fan you expressed you would like to talk more about basketball on Ryan’s “Off the Pill Podcast.” How do you feel watching sports and has playing sports helped you become more in tune with yourself?
After going through a lot of physical adversity after my car accident, reconnecting with sports has been really helpful. I played basketball for a while and I’d like to get back into soccer. I wanted to talk about basketball on Ryan’s podcast because I was still dipping my toes into Internet content/social media and didn’t want to talk too much about myself at the time.
As a content creator how do you balance not letting validation get to your head and authentically connecting with your audience?
We all seek validation. It’s innate, but it’s about where you seek it. Nowadays I remember to validate myself first, by starting with my mind and body. After a while, you can get a sense of when you need validation versus being totally unconscious of it. Sometimes that sense of validation is important, so we know to check in with our parents, or see if a friend needs positive feedback. To connect with the audience, that’s like number five in my priority list (haha!). Having an audience can be scary; you definitely want to be in tune with yourself first.
How do you deal with comments consisting of “I miss the old KevJumba?”
As live streaming has become a new form of content now, how have you enjoyed live streaming on Twitch for the Head In The Clouds Festival both in 2021 and 2022? We really enjoyed seeing Ylona Garcia sing “Nice Guys!”
It’s fun, I enjoy live streaming and I really appreciate 88rising and Amazon Music for inviting me both years to be the host for their livestream.
What was the decision behind putting your family in your videos?
I put my Dad in my videos accidentally; we were on a ski trip. I think people responded really positively in the comments, and then I just sat down had a conversation with him on camera, and it became a hit. After that he just became his own character. I think I tend to come alive more when I am interacting with someone on camera.
We really liked seeing you upload videos to Team Jumba. Is the mission still to donate earnings to a charity that viewers suggest?
At the moment, no. The Supply, which was the charity I donated to before, has since shut down. I also don’t make much money on YouTube anymore, since I was inactive on my channel for a while, so that format from 2009 will be difficult to replicate.
We really enjoyed the ‘KevJumba and Zooty Extended Play,’ specifically the track “With You in the Clouds” featuring fuslie. How has Valorant inspired your music as well as other forms of content creation?
The album was really experimental. I find the personal connections I made in gaming to be the most enlivening. “With You in the Clouds” was inspired by TenZ and, since he’s such a legendary figure in the pro FPS community, we had to do a worthy tribute. I think paying tribute to the things you like is a really great way to think about content creation.
How do you feel your childhood experiences in Houston, and playing soccer, have shaped you to chase your dreams of acting? How have you enjoyed acting in comparison to YouTube?
I love acting. It’s a wondrous lens at which to see your relationship with others. I find that in studying acting, you are often really studying the human experience or the mind. It’s like learning psychology but you are on your feet, or you are reading great theater. Playing soccer and growing up in Houston don’t really contribute directly to why I enjoy acting, but I very much enjoy coming from Houston and thriving in soccer. It made me commit to something and seeing how consistently “showing up” can really ground your childhood and prove to be valuable, later in life.
How do you feel we can uplift each other across the Asian diaspora and unify to create ripple effects of representation?
I think listening is probably the best thing you can do. Just genuinely hearing about something, or someone, helps you really invest in them during that time that you are there. So I think that’s probably the first step.
What made you go back to school and finish your degree at the University of Houston in Psychology?
No one reason in particular. I was also studying acting at the time back in 2017-2018 when I completed the degree, so it was just testing my limits and seeing what I could balance. I finished it online.
What are your upcoming plans?
Just experimenting on YouTube for now. Making videos with my own effort.
Your first video was uploaded back in 2007 and was titled ‘Backyard,’ where you are dancing to a song called “Watch Me” by Little Brother, off of the “The Minstrel Show.” We also really enjoyed your video with Ryan Higa titled “Best Crew vs Poreotics.” Are you still dancing these days?
Yes. The body does what the body wants.
Lastly, what do you hope individuals take away from this interview with Brown Girl Magazine?
Nothing in particular. I try to let my mind flow when I answer questions. I may have jumped to conclusions before fully investing in some of the questions, so I apologize. If you are reading, I thank you for your time and patience. I also thank Brown Girl Magazine for putting together a vast array of questions that allow my mind to stretch and work out a bit. I hope you find a stronger connection to your own truths, and I hope I did not disturb those in any way. Regards.
Ten to 28% of the world’s population of women experience painful sex. Keep in mind, that this is just what is reported. As embarrassing and as vulnerable as you may feel, you are absolutely not alone. The good news is that in addition to your traditional medical care to treat painful sex (also known as dyspareunia) such as medication, injections and surgery — a conservative approach is effective and long-lasting. Conservative care ranges from pelvic floor physical therapy, chiropractic care and acupuncture which are beneficial in treating the root cause of painful sex, as well as symptoms, for long-term healing.
Some of the signs to look out for if you experience pain are:
Treatment options for painful sex such as pelvic floor physical therapy, chiropractic care and acupuncture provide a long-lasting and profound effect on the pelvic floor and address your entire physical well-being.
The pelvic floor is a layer of muscles that range from the pubic bone to the tailbone. The purpose of these muscles is to assist in bowel and bladder control, support a baby during pregnancy and contribute to sexual sensations. Just like any other muscle in your body, these pelvic floor muscles can become tight or weak which can be a contributing factor to pain.
Pelvic Floor Physical Therapy
Pelvic floor therapy can assist by strengthening and relaxing the muscles which is necessary to relieve pain during sex.
Chiropractors can be extremely beneficial with assisting in helping relieve pain. Associated pain and discomfort can originate from the lower back and buttock muscles. Chiropractors are trained in taking a history and performing a neurological, orthopedic and soft tissue examination to identify treatment options. Deep tissue massage, skin rolling, Active Release Technique, muscle energy technique, ice, heat and electrical stimulation are just to name a few.
Acupuncture can activate the human dopamine system which helps regulate hormone levels and can assist in psychological factors. Acupuncture can improve mood, decrease pain and can be vastly beneficial in managing pain and mental health symptoms.
Ask for help
“Everyone is having pelvic pain and no one is talking about it”
Start with seeing your gynecologist who you trust for a history and examination of current symptoms to rule out any other medical conditions that could be a contributing factor to symptoms.
How to talk to your partner about this in a safe/healthy way
Being open with your partner about your symptoms and painful sex may seem like a difficult conversation. Intercourse should never be painful and learning when to stay ‘stop’ is important in communication. Talking about pain before, during and after sex is important also in your own health diagnosis to see if pain symptoms are improving or becoming worse. Having open communication does not only benefit your relationship but most importantly, your own health.
To experience these symptoms may seem taboo or unheard of but quite frankly, they are common in many women. Women deserve to be directed to proper healthcare.
Disclaimer: These are based on recommendations from a board-certified chiropractic physician and licensed acupuncturist. If symptoms become new or worse, consult with a primary care physician and or OBGYN to co-manage symptoms.