Kimmie Lee Tie discusses her early life in China and how World War II impacted her family and interestingly her diet. She talks about the experiences she had cooking on her family’s small farm and how after the war she married a Chinese American sailor and moved to the United States. Living in the US, Kimmie and her husband bought a Cantonese restaurant in 1957 which they operated for twenty years. In this environment, she taught herself how to cook with a wok and developed her Chinese American tastes. Make sure to listen in for her personal recipes, especially her favorite butterfly shrimp.