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Issue 1.4
Aya Ghanameh

 

Ketchup Pork Chops and Foreign Potatoes

Edited by Aleksandra Hill || Narrated by TBD || Produced by TBD
2800 words

If you’ve never had thin-sliced pork chops fried in ketchup, trust me—you’re not missing out.

Sweet-and-sour pork is one of my brother’s favorite dishes, as Americanized Chinese as we kids were. But because my brother loved it so, whenever thin-sliced pork chops went on sale, my mother would attempt to make the dish by pan-frying the chops, then drowning them in ketchup whisked with cornstarch, sugar, and water. The final result on the plate looked like a slimy, pink version of Soylent Green.

Nevertheless, we kids ate it without complaint because my mother had made it. Also because we were taught never to waste food, or we’d be punished later in life by karma. And because, as with so many other cultures, the making and serving and consuming of food is the primary love language in our family.

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"C.H. Hung grew up among the musty book stacks of public libraries, where she found a lifelong love for good stories and lost 20/20 vision for good. Her stubbornly rational soul intersects with an irrational belief in magic, which means her stories are often as mixed up as she is, melding the plausible with myth and folklore. Her stories will appear in Analog Magazine and Ellery Queen Mystery Magazine (forthcoming), and have appeared in DreamForge and khōréō magazines, as well as anthologies edited by Kevin J. Anderson and Kristine Kathryn Rusch, among others. Read more at www.chhung.com.
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