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Food For Thought
Winter Volume: 2018 Issue: 25(4) page(s): 2
Here is someone I model myself on,
namely Greg Skedros, who for more than
forty years keeps people loving Chinese
food. Three years older than I am, his
restaurant is more than forty years
and going strong. He is still at its helm,
going to work daily, as I do. We know
this magazine is a baby in comparison.
This is the last issue of its 25th year; the
next issue will be the 100th issue.
Photo by Adam Finkle, taken from Salt Lake Tribune
Greg learned what his customers wanted
and continues to provide it. They clamor
for his food and he has chefs from
China providing it. We provide a similar
pleasure, but you need to cook and taste the recipes in this magazine. I
did have cohorts who loved Chinese food and writing about it. With their
help, they wrote more than one hundred articles, many also tested many
of the recipes. I researched and wrote more than one thousand articles,
more than two thousand recipes, tried more than five hundred restaurants
(including his), more than three hundred Chinese cookbooks, and more.
My family is about half the size of his; they have with no desire nor
expertise to continue my efforts; and I have not been able to inspire or
hire those that can and will. His legacy is more than forty years and
continuing. His family keeps it going. My efforts will not unless someone
steps up to the plate. Though younger than he is at 89 years young, I am
near there and slowing down more than he was.
When I began, I did not think I could even write and edit all that I have. It
is more than a thousand articles, just over one hundred written by others.
Greg is at his restaurant in Utah, specifically in Bountiful; and for those
wanting to enjoy the Chinese food there, call for driving instructions (802)
298-2405. If you never saw it, it looks like those in the Forbidden City.
Many of the dishes taste like those served near it.
We were in Bountiful once years ago, Greg has been in New York and in
China many times. This pharmacist who learned and loves Chinese food
is a great Chinese restauranteur. We were off to China for our 17th trip,
and the 8th Asian Food Conference. Maybe there we will find someone to
continue our editing and writing efforts. Do keep Flavor and Fortune, the
only English-language Chinese food magazine in the US, moving forward
after we no longer can.