This oral history focuses on Yvette Lee, a Chinese American home cook who was born and raised in Pauoa Valley, Honolulu, Hawaii. The daughter of two immigrants from Hong Kong, Yvette Lee learned to cook from watching her parents in the kitchen. A pescatarian, Lee derived inspiration for her homey, eclectic cooking style from the vegan dishes her mother made when she was a child, as well as from Hawaii’s rich cultural diversity. In this oral history, Lee discusses food as a means of cultivating community and togetherness, a powerful healing force, and a method of self-expression.