What do you think?
Rate this book
Food Heroes
Chef Roy Choi and the Street Food Remix
Chef Roy Choi calls himself a “street cook.”
He wants outsiders, low-riders,
kids, teens, shufflers and skateboarders,
to have food cooked with care, with love,
with sohn maash.
"Sohn maash" is the flavors in our fingertips. It is the love and cooking talent that Korean mothers and grandmothers mix into their handmade foods. For Chef Roy Choi, food means love. It also means culture, not only of Korea where he was born, but the many cultures that make up the streets of Los Angeles, where he was raised. So remixing food from the streets, just like good music—and serving it up from a truck—is true to L.A. food culture. People smiled and talked as they waited in line. Won't you join him as he makes good food smiles?
He wants outsiders, low-riders,
kids, teens, shufflers and skateboarders,
to have food cooked with care, with love,
with sohn maash.
"Sohn maash" is the flavors in our fingertips. It is the love and cooking talent that Korean mothers and grandmothers mix into their handmade foods. For Chef Roy Choi, food means love. It also means culture, not only of Korea where he was born, but the many cultures that make up the streets of Los Angeles, where he was raised. So remixing food from the streets, just like good music—and serving it up from a truck—is true to L.A. food culture. People smiled and talked as they waited in line. Won't you join him as he makes good food smiles?
32 pages, Hardcover
First published April 4, 2017
4 people are currently reading
367 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 208 reviews
Read
November 27, 2020[Book #9 for my grad school YA class - a picture book for young adults]
Read
May 17, 2017A kid walked up to my Reference Desk. Looked me square in the eye. Said, “I need a biography…” “Sure thing!” I chirruped. That’s an easy request. We’ve biographies galore in the library, after all. Surely one would please this customer. Yet the little guy just shook his head and continued, “I need a biography . . . about someone who isn’t dead.” Ah. That. Sure, we were able to load him down with a fair number of books (and didn’t he look happy when we did!) but the question stung. Why are publishers so consistently putting out biographies of dead people? I understand how hard it is to convey a person’s life work when they themselves are capable of doing even bigger and better things in the future. Yet when a picture book biography is done, and done well, there’s only one word for it: magic! And Chef Roy Choi and the Street Food Remi taps into that magic space very well. Very well indeed.
Born in Seoul, Korea to loving family, Roy Choi moved to L.A. when he was only two. There he grew to love his mother’s cooking, but when the family moved into a pricier neighborhood, young Roy was cast adrift. He spent years trying to find his path. At last, Roy was inspired to become a chef, and not just any chef. With much practice he was a rousing success. He made food for movie stars. He made food for thousands of eaters. But even the fanciest job can wear you down. In time, Roy needed to reconnect with eaters. So he and partner started a fleet of food trucks that would mix element of Mexican and Korean food. Trucks that stared out in high residential neighborhoods now serve neighborhoods that don’t get a lot of attention. And Roy, in many ways, is now the people’s chef.
It makes me happy to think that Jacqueline Briggs Martin was one of the brains behind this book. She has loads of talent on display, after all. For example, it’s so interesting to watch how Briggs conveys the passage of time and huge life events with as few words as possible. Just admire, for a moment, the succinct beauty of these four sentences:
“Neighborhood changed. Restaurant closed.
Parents’ new jewelry business. Big house in the ‘burbs.”
That’s tight, to the point, and eschews unnecessary, time-consuming text. Instead, you have everything you need to know in one quick, tidy little package.
I was talking with an author of nonfiction the other day about fake dialogue in children’s nonfiction picture books. As a librarian, I hate the stuff. It feels like a cheap way to write nonfiction for kids. Her perspective was similar but different. As she put it, she would LOVE to fictionalize aspects of one subject’s life, or another. But that’s the problem. You can’t be inauthentic just because it’s the easy way to go. As I read through Briggs’ book, this conversation came back to me. Briggs has been in the picture book nonfiction game longer than most. She’s no fresh-faced newbie but rather an expert with experience tucked away under her belt. As such, she can include factual information that could potentially derail her thesis and present it in a clever manner. One example of this that comes to mind is the moment when Chef Choi is offered the chance to open a Korean barbecue taco truck. Since Choi is the hero of our story it would be the easiest thing in the world to let the reader assume that the truck was his idea in the first place. Alas Briggs doesn’t credit his partner by name in the text. To find that out you have to go to the Bibliography in the back and find the L.A. Times article, “Roy Choi and Daniel Patterson try to start a healthful fast-food revolution in Watts with Locol.”
Yet Ms. Martin is not the sole author on this book. Equal billing is credited to one June Jo Lee. I wondered why. Surely Ms. Briggs Martin was capable of a stand up and cheer job solo, right? So I read through both of their Authors’ Notes to get a sense of the publisher’s thought process. As it happens, Ms. Lee was born in the 1970s in South Korea, much as Roy was. She also attended elementary school in California when he did, and she takes pains to explain how changes in the 1965 immigration laws were responsible for their families’ moves. Though her note does not specify why Ms. Lee was brought on to the project, Ms. Martin’s does. Jacqueline mentions that “June Jo Lee generously shared as much information about Korean food, as well as many insights into Korean culture, and spoke movingly of the challenges of being a first generation Korean in America.” So much so that she is no mere consultant but a full co-author with everything that that entails.
The “remix” as a teaching tool is a relatively new idea, even as the actual concept is as old as civilization itself. Whether your child attends a progressive school, a public one, a charter school, or any other, you’re going to find an increased attention on the educational benefits of encouraging children to mix, match, meld, melt, and generally combine disparate but complementary elements into something entirely new. Finding books for a remix curriculum, however, can be just as tricky. I’ve been pleased to see a rise in “maker” culture in our children’s literature, but for whatever reason insufficient praise has been lauded upon those remix geniuses of history. Roy may deal in street food, but as author June Jo Lee says in her Author’s Note, “This mix of flavors reflects the new America today.” Adult readers that encounter this will find it difficult not to extrapolate further, knowing all too well that there are people here in America that would find such mixes highly disturbing because of what they imply. For my own part, I wanted to include some readalikes in this review of other books that show off fascinating contemporary remixes for kids. Shockingly few come to mind.
There’s also a very real economic message behind Chef Choi’s story. One of the first things you read about him in this book is that “He’s cooked in fancy restaurants, for rock stars and royalty. But he’d rather cook on a truck,” and then, “He wants outsiders, low-riders, kids, teens, shufflers, and skateboarders to have food cooked with care, with love, with sohn-maash.” Now here’s where it gets tricky. The one thing you do NOT want to do with a book like this is to pain Roy as some kind of food truck savior, bringing his greatness to the little people below. The book is refreshingly devoid of pity for the working class. It’s businesslike in its story. As it says, Roy and Chef DP opened in lower-income neighborhoods to, “feed good food, create worthy jobs, and bring smiles.”
The idea to give the job of illustration to a graffiti artist is not new, but this may be its most successful application. Man One only met Roy Choi when the Kogi trucks were first taking off, but he’s been a strong supporter from the start. In this book, he incorporates a lot of mixed media, as well as a tagging style, to distinguish Roy’s tale from the pack. As a result you’ll see things like blank cassette tapes serving as a seemingly white background on the cover, ramen endpapers, and blank stickers “that are commonly used in street art” alongside the cooking poems of the book. Interestingly, Man One is strongest not when he’s depicting people (faces give him a particular bit of trouble) but angles, new perspectives, energy, color, life, and vitality. In his Illustrator’s Note at the book’s end he says that, “I tried to give the viewer a little taste of the unique landscape that exists in L.A.”. So that’s another thing. I have never, ever, in all my livelong days seen a book praise Los Angeles as seriously and unrepentantly as Man One does here. This isn’t just an ode to Chef Roy Choi. It’s a love letter to his city as well.
Even if books featuring an array of different kinds of remixes never increase in numbers, at least kids have this one. Visually peppy with a message that deserves to be heard by people of all economic backgrounds, this is one of those nonfiction picture books I can hand to any librarian or child and walk away knowing they'll love it as much as I do. No matter who you are or how much you have, you can make an impact in the world around you. Roy did. And what’s more, his impact has been noticeably delicious. Great good stuff, all around.
For ages 5-10.
Born in Seoul, Korea to loving family, Roy Choi moved to L.A. when he was only two. There he grew to love his mother’s cooking, but when the family moved into a pricier neighborhood, young Roy was cast adrift. He spent years trying to find his path. At last, Roy was inspired to become a chef, and not just any chef. With much practice he was a rousing success. He made food for movie stars. He made food for thousands of eaters. But even the fanciest job can wear you down. In time, Roy needed to reconnect with eaters. So he and partner started a fleet of food trucks that would mix element of Mexican and Korean food. Trucks that stared out in high residential neighborhoods now serve neighborhoods that don’t get a lot of attention. And Roy, in many ways, is now the people’s chef.
It makes me happy to think that Jacqueline Briggs Martin was one of the brains behind this book. She has loads of talent on display, after all. For example, it’s so interesting to watch how Briggs conveys the passage of time and huge life events with as few words as possible. Just admire, for a moment, the succinct beauty of these four sentences:
“Neighborhood changed. Restaurant closed.
Parents’ new jewelry business. Big house in the ‘burbs.”
That’s tight, to the point, and eschews unnecessary, time-consuming text. Instead, you have everything you need to know in one quick, tidy little package.
I was talking with an author of nonfiction the other day about fake dialogue in children’s nonfiction picture books. As a librarian, I hate the stuff. It feels like a cheap way to write nonfiction for kids. Her perspective was similar but different. As she put it, she would LOVE to fictionalize aspects of one subject’s life, or another. But that’s the problem. You can’t be inauthentic just because it’s the easy way to go. As I read through Briggs’ book, this conversation came back to me. Briggs has been in the picture book nonfiction game longer than most. She’s no fresh-faced newbie but rather an expert with experience tucked away under her belt. As such, she can include factual information that could potentially derail her thesis and present it in a clever manner. One example of this that comes to mind is the moment when Chef Choi is offered the chance to open a Korean barbecue taco truck. Since Choi is the hero of our story it would be the easiest thing in the world to let the reader assume that the truck was his idea in the first place. Alas Briggs doesn’t credit his partner by name in the text. To find that out you have to go to the Bibliography in the back and find the L.A. Times article, “Roy Choi and Daniel Patterson try to start a healthful fast-food revolution in Watts with Locol.”
Yet Ms. Martin is not the sole author on this book. Equal billing is credited to one June Jo Lee. I wondered why. Surely Ms. Briggs Martin was capable of a stand up and cheer job solo, right? So I read through both of their Authors’ Notes to get a sense of the publisher’s thought process. As it happens, Ms. Lee was born in the 1970s in South Korea, much as Roy was. She also attended elementary school in California when he did, and she takes pains to explain how changes in the 1965 immigration laws were responsible for their families’ moves. Though her note does not specify why Ms. Lee was brought on to the project, Ms. Martin’s does. Jacqueline mentions that “June Jo Lee generously shared as much information about Korean food, as well as many insights into Korean culture, and spoke movingly of the challenges of being a first generation Korean in America.” So much so that she is no mere consultant but a full co-author with everything that that entails.
The “remix” as a teaching tool is a relatively new idea, even as the actual concept is as old as civilization itself. Whether your child attends a progressive school, a public one, a charter school, or any other, you’re going to find an increased attention on the educational benefits of encouraging children to mix, match, meld, melt, and generally combine disparate but complementary elements into something entirely new. Finding books for a remix curriculum, however, can be just as tricky. I’ve been pleased to see a rise in “maker” culture in our children’s literature, but for whatever reason insufficient praise has been lauded upon those remix geniuses of history. Roy may deal in street food, but as author June Jo Lee says in her Author’s Note, “This mix of flavors reflects the new America today.” Adult readers that encounter this will find it difficult not to extrapolate further, knowing all too well that there are people here in America that would find such mixes highly disturbing because of what they imply. For my own part, I wanted to include some readalikes in this review of other books that show off fascinating contemporary remixes for kids. Shockingly few come to mind.
There’s also a very real economic message behind Chef Choi’s story. One of the first things you read about him in this book is that “He’s cooked in fancy restaurants, for rock stars and royalty. But he’d rather cook on a truck,” and then, “He wants outsiders, low-riders, kids, teens, shufflers, and skateboarders to have food cooked with care, with love, with sohn-maash.” Now here’s where it gets tricky. The one thing you do NOT want to do with a book like this is to pain Roy as some kind of food truck savior, bringing his greatness to the little people below. The book is refreshingly devoid of pity for the working class. It’s businesslike in its story. As it says, Roy and Chef DP opened in lower-income neighborhoods to, “feed good food, create worthy jobs, and bring smiles.”
The idea to give the job of illustration to a graffiti artist is not new, but this may be its most successful application. Man One only met Roy Choi when the Kogi trucks were first taking off, but he’s been a strong supporter from the start. In this book, he incorporates a lot of mixed media, as well as a tagging style, to distinguish Roy’s tale from the pack. As a result you’ll see things like blank cassette tapes serving as a seemingly white background on the cover, ramen endpapers, and blank stickers “that are commonly used in street art” alongside the cooking poems of the book. Interestingly, Man One is strongest not when he’s depicting people (faces give him a particular bit of trouble) but angles, new perspectives, energy, color, life, and vitality. In his Illustrator’s Note at the book’s end he says that, “I tried to give the viewer a little taste of the unique landscape that exists in L.A.”. So that’s another thing. I have never, ever, in all my livelong days seen a book praise Los Angeles as seriously and unrepentantly as Man One does here. This isn’t just an ode to Chef Roy Choi. It’s a love letter to his city as well.
Even if books featuring an array of different kinds of remixes never increase in numbers, at least kids have this one. Visually peppy with a message that deserves to be heard by people of all economic backgrounds, this is one of those nonfiction picture books I can hand to any librarian or child and walk away knowing they'll love it as much as I do. No matter who you are or how much you have, you can make an impact in the world around you. Roy did. And what’s more, his impact has been noticeably delicious. Great good stuff, all around.
For ages 5-10.
March 10, 2018
This is a Sibert Honor book. It is energetic, enthusiastic and charming. Most of all it is about combining two diverse communities by food: Vietnamese and Mexican. Roy Choi felt like an outsider in a Los Angeles suburb as a teen. He ended up cooking food for the street, in a cooking truck. I wasn't enthusiastic about this book. How did he come up with the idea to combine two cultural cooking styles? You can feel that a lot was skipped. I realized it was necessary if the book was to be kept to general picture book length. But just a couple more pages would have added a lot. The art confused me. There would be some faces drawn the way the person likely looked. But there were other faces drawn in what seemed to be clearly caricatures. There seemed to be a bit of an odd focus on hands. Some normal sized, some as big as heads. I get the feeling it won because it was hitting the diversity theme of the ALA year, rather than it being really excellent.
February 7, 2021
Enjoyed everything about this one, including the LA love and the way it includes Roy Choi's feelings, "failures," and disappointments in honest ways that led him to his passion, born from his family and culture and, of course, FOOD.
May 22, 2022
Good food made with love. Brought to to the diverse neighborhoods to bring cultures together and lift spirits. Make it affordable and convenient, but not mass-produced. I would love to see more fusion food trucks in every city and suburb. I hope a lot of kids read this... and that some of them grow up to start their own businesses that hire locals and bring joy to their communities.
Read
April 20, 2019Possibly content area crossover for this book could be Social Studies and learning about multicultural societies, as pointed out by the Korean influence in Roy Choi’s food. Another content area to focus on with this book is Language Arts and the use of vocabulary words. Several Korean words are mentioned throughout the text and the author does a wonderful job of explaining the meaning of each word.
Bloom’s Taxonomy Questions
Level I: Remembering
When Roy Choi was a kid, what was his “best good time” at the family restaurant each day?
Level II: Understanding
When Roy Choi’s friend asks him to open a taco truck with him, what does Roy Choi mean when he says he wants to remix the food?
Level III: Applying
What question(s) would you ask Roy Choi if you interviewed him about his cooking style and food selections for the taco truck Kogi tacos or the fast food spot Locol?
Level IV: Analyzing
What do you think makes Roy Choi’s taco truck and fast food spot such a success?
I think that Roy Choi’s food truck and cast food spot have been successful because he really take pride in the food he makes and it comes through with the fresh ingredients and mixture of flavors. He has a passion for the food because it reminds him of home and the things he loves which I’m sure people in his neighborhood appreciated. The book describes his cooking skills as “creating Las Angeles on a plate.” The food truck, Kofi tacos, Roy said had food that was “like good music, bringing people together and making smiles.” Sounds like a place anyone would enjoy which is a huge contributing factor to his success. Much like the food truck, Roy Choi’s vision to “feed [neighborhoods] good food, create worthy jobs, and bring smiles” carried over into the success of Locol, Roy Choi’s first fast food spot.
Level V: Creating
Suppose you entered a cooking contest and were asked to create a new food dish to add to Chef Roy Choi’s menu. What would you make? Include a list of ingredients and description of your new food dish. Why do you think your dish should be selected to win the contest and be added to Roy Choi’s menu?
Level VI: Evaluating
At the end of the book it states that Roy Choi wants to build Locols everywhere, but he sometimes worries if it can happen. Based on what you know, would you recommend he build more Locols in other neighborhoods? Why or why not?
I think I would recommend Roy Choi expand his business and add more Locol locations throughout other neighborhoods in L.A. I would recommend that he chose other locations that, like his own neighborhood, have a strong multicultural acceptance and/or a heavy Korean influence already. Roy Choi’s food is described as soulful, full of flavor-a mixture of if sweet, sour, bitter, salty, and savory. I would recommend he look for areas where people are likely to have a flavor pallet for Roy Choi’s style of cuisine. My recommendation to expand the business and build more Locol locations is based on his previous successes; first with the taco trucks and then the fast food spot.
Bloom’s Taxonomy Questions
Level I: Remembering
When Roy Choi was a kid, what was his “best good time” at the family restaurant each day?
Level II: Understanding
When Roy Choi’s friend asks him to open a taco truck with him, what does Roy Choi mean when he says he wants to remix the food?
Level III: Applying
What question(s) would you ask Roy Choi if you interviewed him about his cooking style and food selections for the taco truck Kogi tacos or the fast food spot Locol?
Level IV: Analyzing
What do you think makes Roy Choi’s taco truck and fast food spot such a success?
I think that Roy Choi’s food truck and cast food spot have been successful because he really take pride in the food he makes and it comes through with the fresh ingredients and mixture of flavors. He has a passion for the food because it reminds him of home and the things he loves which I’m sure people in his neighborhood appreciated. The book describes his cooking skills as “creating Las Angeles on a plate.” The food truck, Kofi tacos, Roy said had food that was “like good music, bringing people together and making smiles.” Sounds like a place anyone would enjoy which is a huge contributing factor to his success. Much like the food truck, Roy Choi’s vision to “feed [neighborhoods] good food, create worthy jobs, and bring smiles” carried over into the success of Locol, Roy Choi’s first fast food spot.
Level V: Creating
Suppose you entered a cooking contest and were asked to create a new food dish to add to Chef Roy Choi’s menu. What would you make? Include a list of ingredients and description of your new food dish. Why do you think your dish should be selected to win the contest and be added to Roy Choi’s menu?
Level VI: Evaluating
At the end of the book it states that Roy Choi wants to build Locols everywhere, but he sometimes worries if it can happen. Based on what you know, would you recommend he build more Locols in other neighborhoods? Why or why not?
I think I would recommend Roy Choi expand his business and add more Locol locations throughout other neighborhoods in L.A. I would recommend that he chose other locations that, like his own neighborhood, have a strong multicultural acceptance and/or a heavy Korean influence already. Roy Choi’s food is described as soulful, full of flavor-a mixture of if sweet, sour, bitter, salty, and savory. I would recommend he look for areas where people are likely to have a flavor pallet for Roy Choi’s style of cuisine. My recommendation to expand the business and build more Locol locations is based on his previous successes; first with the taco trucks and then the fast food spot.
February 24, 2018
ALA Sibert Honor Award 2018. Lots of classroom potential. Read this aloud to students and then leave in the classroom library for them to snatch up and read again. The illustrations by graffiti artist Man One are enthralling and create depth for the bigger ideas in the book. Lots of room for posing thoughtful questions for student-led discussions like, "How does food bring us together?" and "How does 'sohn-maash' play a role in the making of food we love?" and "What does the author mean by 'street food remix'? Why is that important?" Would love to use this as an interactive read aloud and observe how students respond in conversation and written responses.
This could be paired easily with Keith Haring: The Boy Who Just Kept Drawing.
This could be paired easily with Keith Haring: The Boy Who Just Kept Drawing.
March 3, 2018
Vibrant story of food and love on the streets of L.A.
May 5, 2020
Chef Roy Choi and the Street Food Remix is a children's picture book written by the team of Jacqueline Briggs Martin and June Jo Lee and illustrated by Man One. It chronicles the life of Roy Choi, a street kid, who learned how to cook and manages to successfully fuse Mexican and Korean cuisine within a food truck of all places.
May, at least in my part of the world is Asian Heritage Month, which I plan to read one children's book, particularly a biography, which pertains to the subject everyday this month. Therefore, I thought that this book would be apropos for today.
Roy Choi is a Korean American chef who gained prominence as the creator of the gourmet Korean taco truck, Kogi. He is a chef who is celebrated for "food that isn't fancy" and is known as one of the founders of the gourmet food truck movement.
The text is rather simplistic, straightforward, informative, and almost lyrical. The breezy narrative covers the life of Roy Choi rather well and his philosophy in cooking. Additional text and references are located at the back of the book. One's illustrations are wonderfully lively graffiti-art styles is the perfect complement to Choi's cooking philosophy, the breezy text, and the lively Los Angeles street scene.
The premise of the book is rather straightforward. It chronicles the life of Roy Choi rather briefly and concentrated more on his cooking philosophy with locally sourced fresh produce and good cooking. A formally trained chef who has worked in fancy restaurants, he decided to be a street cook serving anyone and everyone and started the food truck revolution. Drawing sources from his mother’s home cooking and street food, Choi successfully fuses Mexican and Korean food rather well that put his culinary life into the spotlight.
All in all, Chef Roy Choi and the Street Food Remix is a wonderful, energetic, enthusiastic, and charming book depicting the life of Roy Choi and to follow ones dreams no matter where it may take them – even in a food truck.
May, at least in my part of the world is Asian Heritage Month, which I plan to read one children's book, particularly a biography, which pertains to the subject everyday this month. Therefore, I thought that this book would be apropos for today.
Roy Choi is a Korean American chef who gained prominence as the creator of the gourmet Korean taco truck, Kogi. He is a chef who is celebrated for "food that isn't fancy" and is known as one of the founders of the gourmet food truck movement.
The text is rather simplistic, straightforward, informative, and almost lyrical. The breezy narrative covers the life of Roy Choi rather well and his philosophy in cooking. Additional text and references are located at the back of the book. One's illustrations are wonderfully lively graffiti-art styles is the perfect complement to Choi's cooking philosophy, the breezy text, and the lively Los Angeles street scene.
The premise of the book is rather straightforward. It chronicles the life of Roy Choi rather briefly and concentrated more on his cooking philosophy with locally sourced fresh produce and good cooking. A formally trained chef who has worked in fancy restaurants, he decided to be a street cook serving anyone and everyone and started the food truck revolution. Drawing sources from his mother’s home cooking and street food, Choi successfully fuses Mexican and Korean food rather well that put his culinary life into the spotlight.
All in all, Chef Roy Choi and the Street Food Remix is a wonderful, energetic, enthusiastic, and charming book depicting the life of Roy Choi and to follow ones dreams no matter where it may take them – even in a food truck.
Read
June 18, 2018-Content Area Crossover: Social Studies
-Fiction Twin Text: Rice and Rocks by Sandra L. Richards. Published February 5, 2016.
-Rationale:
The biggest reason that I thought that Chef Roy Choi and the Street Food Remix and Rice and Rocks would be a great pair of twin texts is that both books celebrate different cultures through food. Chef Roy Choi loves making Korean food with care, love, and "sohn maash". In the story, it is stated that "sohn maash" is the flavors within our fingertips. In the book, he is an amazingly talented chef, but he loves working in food trucks and providing the food needs for those who often go hungry. He also helps create a food truck where it is a Latino-Korean food cultural fusion of tacos and Korean barbecue. He worked to create a food where both cultures and their food were appreciated and recognized.
In Rice and Rocks, the main character, Giovanni, is having friends over for dinner. Giovanni is Jamaican, and eats authentic Jamaican food at home. He is embarrassed and worried that his friends may not like his food, but within the book he gets to go on a journey and see all of the different cultural foods that his friends eat at home.
I think that both of these texts do a phenomenal job at celebrating the importance of our individual cultures in our food. They both also do a great job emphasizing how amazing it is that our cultures can sometimes blend and work together to create something new--such as the Korean BBQ Tacos.
I would use a webbing activity for this set of twin texts. I would put the word "food" in the middle and have the students start listing words that remind them of food and make connections between them.
-Fiction Twin Text: Rice and Rocks by Sandra L. Richards. Published February 5, 2016.
-Rationale:
The biggest reason that I thought that Chef Roy Choi and the Street Food Remix and Rice and Rocks would be a great pair of twin texts is that both books celebrate different cultures through food. Chef Roy Choi loves making Korean food with care, love, and "sohn maash". In the story, it is stated that "sohn maash" is the flavors within our fingertips. In the book, he is an amazingly talented chef, but he loves working in food trucks and providing the food needs for those who often go hungry. He also helps create a food truck where it is a Latino-Korean food cultural fusion of tacos and Korean barbecue. He worked to create a food where both cultures and their food were appreciated and recognized.
In Rice and Rocks, the main character, Giovanni, is having friends over for dinner. Giovanni is Jamaican, and eats authentic Jamaican food at home. He is embarrassed and worried that his friends may not like his food, but within the book he gets to go on a journey and see all of the different cultural foods that his friends eat at home.
I think that both of these texts do a phenomenal job at celebrating the importance of our individual cultures in our food. They both also do a great job emphasizing how amazing it is that our cultures can sometimes blend and work together to create something new--such as the Korean BBQ Tacos.
I would use a webbing activity for this set of twin texts. I would put the word "food" in the middle and have the students start listing words that remind them of food and make connections between them.
Read
June 22, 2018Chef Roy Choi and the Street Food Remix by Jacqueline Briggs Martin
Dragons Love Tacos by Adam Rubin
Content area- Social Studies/ Food Culture
Chef Roy Choi and the Street Food Remix is about Roy who found his love for cooking and eventually created his own taco truck after working at famous restaurants. It talks about how Roy wanted to create something similar to the popular taco trucks, but with his own twist.
Dragons love tacos is about how dragons love eating tacos, but also what makes them not like tacos. It talks about the different types the dragons like to eat which will introduce diversity in tacos.
Connecting these two books is going to provide a basis and start a discussion with the students about tacos and other food they like to eat. Then I would read the book dragons to create a fun intro to the different types of tacos there are… spicy vs not and people’s preferences as well as different food for different cultures.
Then I would read Chef Roy Choi and the Street Food Remix to introduce new tacos (Korean) and talk about one of the people who work on those trucks to make food.Typically Mexican tacos sold on truck, so it would also introduce different cultures to the students and we can have a conversation with each other about foods they like to eat that is from their own culture.
I would create a web chart about different foods the students have bought at trucks and what where they typically see them or if they ever had any. I would create groups like tacos we've had, tacos we've heard about, and tacos we want to try. As well as a new web after about different foods that belong to different cultures.
Dragons Love Tacos by Adam Rubin
Content area- Social Studies/ Food Culture
Chef Roy Choi and the Street Food Remix is about Roy who found his love for cooking and eventually created his own taco truck after working at famous restaurants. It talks about how Roy wanted to create something similar to the popular taco trucks, but with his own twist.
Dragons love tacos is about how dragons love eating tacos, but also what makes them not like tacos. It talks about the different types the dragons like to eat which will introduce diversity in tacos.
Connecting these two books is going to provide a basis and start a discussion with the students about tacos and other food they like to eat. Then I would read the book dragons to create a fun intro to the different types of tacos there are… spicy vs not and people’s preferences as well as different food for different cultures.
Then I would read Chef Roy Choi and the Street Food Remix to introduce new tacos (Korean) and talk about one of the people who work on those trucks to make food.Typically Mexican tacos sold on truck, so it would also introduce different cultures to the students and we can have a conversation with each other about foods they like to eat that is from their own culture.
I would create a web chart about different foods the students have bought at trucks and what where they typically see them or if they ever had any. I would create groups like tacos we've had, tacos we've heard about, and tacos we want to try. As well as a new web after about different foods that belong to different cultures.
June 18, 2019
I choice social studies for this book because it deals a lot with food culture. For my fiction book I chose, The Boy Who Wanted to Cook by Gloria Whelan. This book is about family who owns a restaurant in France. Pierre wants to cook like his father and grandfather, but his parents told him he is to young. When Pierre is in town, he runs into a man that is asking for directions to his family restaurant. He figures out that this man is a food critic, but he promised not to tell his parents. He tries to help his parents, but they kick him out of the kitchen. He sneaks into the kitchen adds an unusual ingredient into the meal and the food critic loves it. After reading this book I will have the students make a KWL chart. At this point the students will write what they know about food and other cultures food. We will have a class discussion so they can see what they wonder about food and different cultures food. Next, we will read Street Food Remix. This book is about Chef Roy Choi who moves from Korea to Los Angeles and his parents open up a Korean food restaurant. He falls in love with cooking and he opens a food truck where he mixes different cultures of food to create delicious dishes. He is proud that people from all different cultures stand in line and talk while they wait for his food. After I finish the story, I will have the students fill out what they learned from the story. They learned about Korean barbecue which Roy made into tacos. He talks about Korean short ribs, corn tortillas, and crispy slaw.
Whelan, G. (2011). The boy who wanted to cook. Ann Arbor, Mich.: Sleeping Bear Press.
Whelan, G. (2011). The boy who wanted to cook. Ann Arbor, Mich.: Sleeping Bear Press.
This entire review has been hidden because of spoilers.
June 23, 2018
Possible content-are crossover: Social Studies
Fiction Book: Eat, Leo! Eat! by Caroline Adderson. Published 2015.
Eat, Leo! Eat! tells the story of a boy who gathers with family for lunch every Sunday. However, Leo never wants to eat his lunch. The next few weeks, his Italian grandmother begins to tell him stories to trick him into eating until eventually, he is “hungry” for stories. Eat, Leo! Eat! is centered around family, storytelling, and food, so I thought pairing this book with Chef Roy Choi would be a great way to introduce students to different cultures and their foods. Chef Roy loved making food with his family and every afternoon they told stories, shared news and laughed as they made dumplings. In the end, Leo ends up in the kitchen helping his family prepare lunch and is happy to have a seat at the table. Chey Roy loved being in a busy kitchen and called his family’s restaurant “the best good place.”
The connection between both books demonstrates how food can bring people together. Some of the best memories are made in the kitchen learning about family traditions and enjoying a great meal with the ones you love. For a class activity, I would use a web to discuss food culture. Students can share their favorite dishes, traditions with food, or ideas on what makes food so special to people all around the world.
Fiction Book: Eat, Leo! Eat! by Caroline Adderson. Published 2015.
Eat, Leo! Eat! tells the story of a boy who gathers with family for lunch every Sunday. However, Leo never wants to eat his lunch. The next few weeks, his Italian grandmother begins to tell him stories to trick him into eating until eventually, he is “hungry” for stories. Eat, Leo! Eat! is centered around family, storytelling, and food, so I thought pairing this book with Chef Roy Choi would be a great way to introduce students to different cultures and their foods. Chef Roy loved making food with his family and every afternoon they told stories, shared news and laughed as they made dumplings. In the end, Leo ends up in the kitchen helping his family prepare lunch and is happy to have a seat at the table. Chey Roy loved being in a busy kitchen and called his family’s restaurant “the best good place.”
The connection between both books demonstrates how food can bring people together. Some of the best memories are made in the kitchen learning about family traditions and enjoying a great meal with the ones you love. For a class activity, I would use a web to discuss food culture. Students can share their favorite dishes, traditions with food, or ideas on what makes food so special to people all around the world.
Read
June 19, 2018Content Area: Language Arts (use of vocabulary words)
The twin text for this book I picked is “Food Trucks!” By Todd Mark. This book is all about food trucks and the different foods that a food truck can provide. This can be a twin text to Chef Roy Choi because Roy ends up working in a Korean and Mexican food truck. The fiction story “Food Trucks!” Uses illustrations and short rhymes, filled with facts about foods, food-related holidays, and more, to introduce food trucks and the many treats they offer, from a full breakfast to desserts. "Food Trucks!" offers a more indepth explaniation of the types of foods a food truck is capable of producing and selling. I would have the students conduct a DR-TA. I would first ask them to predict what happens in "Chef Roy Choi and the Street Food Remix" based on the title and image on the cover. I would then do the same for "Food Trucks!". This will help the students focus their attention on the vocabulary and illustrations to then help them make predictions.
Source:
(Mark, 2014)
Mark, T. (2014). Food Trucks! Houghton Mifflin Harcourt.
The twin text for this book I picked is “Food Trucks!” By Todd Mark. This book is all about food trucks and the different foods that a food truck can provide. This can be a twin text to Chef Roy Choi because Roy ends up working in a Korean and Mexican food truck. The fiction story “Food Trucks!” Uses illustrations and short rhymes, filled with facts about foods, food-related holidays, and more, to introduce food trucks and the many treats they offer, from a full breakfast to desserts. "Food Trucks!" offers a more indepth explaniation of the types of foods a food truck is capable of producing and selling. I would have the students conduct a DR-TA. I would first ask them to predict what happens in "Chef Roy Choi and the Street Food Remix" based on the title and image on the cover. I would then do the same for "Food Trucks!". This will help the students focus their attention on the vocabulary and illustrations to then help them make predictions.
Source:
(Mark, 2014)
Mark, T. (2014). Food Trucks! Houghton Mifflin Harcourt.
March 26, 2018
I really enjoyed reading about Roy Choi. He was an immigrant to LA from South Korea. His family owned a restaurant for many years and he loved the delicious Korean food that his mother cooked. When he got older, he became a chef. Eventually, he and a friend opened a food truck that served Korean tacos...a mix of Korean and Mexican flavors. Many people scoffed, but the truck became popular. Choi wanted to take good fresh food to worn-out neighborhoods so he and a friend opened Locol. It was an instant success. Choi continues to open soulful fast food restaurants in tired, poor neighborhoods and tries to bring quality food to people of all backgrounds.
While the illustrations really matched the text, they aren't in a style that I personally find aesthetically pleasing. However, I can appreciate the work that the illustrator put into them and appreciate how they do bring images of LA to mind.
While the illustrations really matched the text, they aren't in a style that I personally find aesthetically pleasing. However, I can appreciate the work that the illustrator put into them and appreciate how they do bring images of LA to mind.
Read
June 14, 2018Text to world
This book is a great example of how success in real life isn't a straight path. This book shows that Roy struggled to earn a living. Roy didn't start out knowing what he wanted to do when he grew up, and even after becoming a good chef, that was not the happy ending, but another step to his becoming. Martin did a great job of showing the ups and downs of life. What a fun book with a great message.
This book is a great example of how success in real life isn't a straight path. This book shows that Roy struggled to earn a living. Roy didn't start out knowing what he wanted to do when he grew up, and even after becoming a good chef, that was not the happy ending, but another step to his becoming. Martin did a great job of showing the ups and downs of life. What a fun book with a great message.
February 20, 2019
A quick read, but one that packs a punch. I’ve learned a lot about how food really is a conversation starter and this book really highlights that for Chef Roy Choi. I particularly love the instructions for making dumplings:
“Take off aprons and sit down. Spread flour on the table. Peel a wrapper from the stack. Spoon on yummy filling and fold, fold, fold. Tell stories. Share news. Laugh.”
This is what food truly is all about.
“Take off aprons and sit down. Spread flour on the table. Peel a wrapper from the stack. Spoon on yummy filling and fold, fold, fold. Tell stories. Share news. Laugh.”
This is what food truly is all about.
February 23, 2018
2018 Bluebonnet-
Fast read. Story of Roy Choi- a chef in Los Angeles and how he came to cook food for regular people after cooking for the stars. He and his chef friend are trying to bring "real, good food" into neighborhoods that normally don't attract those kids of restaurants. Nice story- but I was not a fan of the art. It's a little too busy for my taste.
Fast read. Story of Roy Choi- a chef in Los Angeles and how he came to cook food for regular people after cooking for the stars. He and his chef friend are trying to bring "real, good food" into neighborhoods that normally don't attract those kids of restaurants. Nice story- but I was not a fan of the art. It's a little too busy for my taste.
April 16, 2018
2.5*
I think children will be drawn to this picture book because of the colorful graphics and beautiful illustrations. Unfortunately, I'm not in love with the writing style and this book left me with a lot of questions unanswered. Fortunately, it did leave me with a desire to learn more about Chef Roy Choi, and if that was the book's original intent then it is highly successful!
I think children will be drawn to this picture book because of the colorful graphics and beautiful illustrations. Unfortunately, I'm not in love with the writing style and this book left me with a lot of questions unanswered. Fortunately, it did leave me with a desire to learn more about Chef Roy Choi, and if that was the book's original intent then it is highly successful!
March 22, 2018
The illustrations were very good, but the story just didn't grab my attention. There were unanswered questions: Why did his parents restaurant close? Why did he get fired from other jobs? I also felt that the writing was kind of choppy.
March 22, 2018
3.5 stars. This was an interesting book in that I learned new things about Korean food and about a famous chef who I knew nothing about. I think the illustrations will really appeal to kids but I felt the text was a little disjointed at times.
July 24, 2018
A flavorful biography, inventive and lively in words, images, and design.
September 12, 2018
Delicious picture book about a chef who cooks real good food for real people.
June 23, 2019
I found this to be an awesome read! Talks about what it means to grow up and even fail before you get to your ultimate success. The art is fantastic and edgy great read!
November 15, 2019
This book is a fresh, and funky biographical remix about an inspired chef who brings good home cooking out to the streets of L.A. Roy Choi is an immigrant from Korea and loves nothing more than his mother’s homemade food. After a bumpy start, he decides to dedicate his life to making good, affordable food for people who need it the most.
This book as a lot to offer in terms of culture, color, and style. The bold lines and blends of colors are representative of the food that Roy is cooking, and the people of the area. Each illustration is different, and drawn in a way that almost looks like graffiti art which is a common motif throughout the book. These bold colors represent the people and cultures of L.A., a vibrant blend of different tastes, smells, sounds, and people. On many pages in this book readers can find at least one new word, either a term coined by Chef Roy, or word specific to Korean food. All of the illustrations are full bleed double-page spread, which makes readers feel like you are walking beside a giant spray paint mural in L.A. Perspectives change to a birds eye view when Chef Roy is in a restaurant making food so that readers can see all of the different foods that Chef Roy is working with and creating.
I loved this book. I especially liked the colors and the illustrations which were vibrant enough to see from a mile away. I also liked that this biography was about an immigrant chef who didn’t have a perfect life, but who made a living out of doing what he loved and what he was good at. I think this book is perfect for elementary schoolers of any age. For a lot of young children it will be relatable, either to the main character, or to the area. It also makes biographies fun to read about, rather than dry and heroic.
This book as a lot to offer in terms of culture, color, and style. The bold lines and blends of colors are representative of the food that Roy is cooking, and the people of the area. Each illustration is different, and drawn in a way that almost looks like graffiti art which is a common motif throughout the book. These bold colors represent the people and cultures of L.A., a vibrant blend of different tastes, smells, sounds, and people. On many pages in this book readers can find at least one new word, either a term coined by Chef Roy, or word specific to Korean food. All of the illustrations are full bleed double-page spread, which makes readers feel like you are walking beside a giant spray paint mural in L.A. Perspectives change to a birds eye view when Chef Roy is in a restaurant making food so that readers can see all of the different foods that Chef Roy is working with and creating.
I loved this book. I especially liked the colors and the illustrations which were vibrant enough to see from a mile away. I also liked that this biography was about an immigrant chef who didn’t have a perfect life, but who made a living out of doing what he loved and what he was good at. I think this book is perfect for elementary schoolers of any age. For a lot of young children it will be relatable, either to the main character, or to the area. It also makes biographies fun to read about, rather than dry and heroic.
May 24, 2022
Short, direct sentences describe Choi's life from child (born in Korea) to food truck innovator (in LA). On a couple of pages, small circles describe traditional Korean foods: kimchi, bibimbap, and banchan. Several of the illustrations or backgrounds feature grafffiti artwork, which the illustrator is known for. The backmatter includes an author's note, illustrator's note, and bibliography.
Read
September 25, 2020Two very enthusiastic thumbs up!
December 3, 2023
NCTE Orbis Pictus Award Nominee (2018)
The narrative follows Chef Roy Choi, who is known for revolutionizing the food scene with his gourmet food truck, Kogi BBQ. The book traces his life from his childhood days to becoming a successful chef. Throughout the story, the authors emphasize Choi's passion for blending diverse flavors and his innovative approach to street food. This book also includes what is involved and where the food comes from on some of the pages, and makes the readers hungry for more.
The narrative follows Chef Roy Choi, who is known for revolutionizing the food scene with his gourmet food truck, Kogi BBQ. The book traces his life from his childhood days to becoming a successful chef. Throughout the story, the authors emphasize Choi's passion for blending diverse flavors and his innovative approach to street food. This book also includes what is involved and where the food comes from on some of the pages, and makes the readers hungry for more.
October 8, 2019
Summary:
With spunk and color, this book tells the story of a boy named Roy Choi who immigrated with his family from South Korea. This boy grew up working in a restaurant, and in adulthood became a professional chef. He was very successful at what he did, but decided to give it all up in order to start a food truck selling Korean tacos with a friend. He took a leap of faith in order to expand his philosophy that fresh, high-quality food should be available to all types of people, and not just financially well-endowed people. A line from the book states that Choi wanted “ ...outsiders, low-riders, kids, teens, shufflers and skateboarders, to have food cooked with care, with love, with sohn maash.” The book tells how the food truck turned into a movement to get fresh food cooked with love to people who had never had the opportunity before due to their low-socio economic status and their not living in a big suburban neighborhood.
Evaluation:
This book is culturally authentic largely due to one of the authors, June Jo Lee, being born in South Korea around the 1970’s and attending a California school just like Chef Roy Choi. She has had similar experiences as an Asian-American immigrant and can portray his narrative with grace and accuracy. She is also a “Food Ethnographer” and devotes herself to studying food culture. I believe this book is also respectful of the cultural group it represents and lets young Asian-American children see themselves in a very inspiring and impactful individual such as Chef Roy Choi. This is a high-quality book that is a breath of fresh air with all of the negative stereotyping this cultural group has had to experience in children’s literature over time.
Teaching Idea:
I would use the book Chef Roy Choi and the Street Food Remix in a fourth grade classroom to address the ELA standard, ELAGSE4RL3. This standard is, “describe in depth a character, setting, or event in a story or drama, drawing on specific details in a text (e.g., a character’s thoughts, words, or actions.)” In my activity, students will read in a teacher-led literacy group the book “Chef Roy Choi and the Street Food Remix.” The teacher will have students pause and ask guiding questions about Chef Roy Choi and who he is as a person, facts about his life, and his overall moral philosophy. Students will then be asked to create a podcast about the life, personality, and accomplishments of Chef Roy Choi, citing evidence from the book. They will each get one partner to converse with throughout their podcast. The teacher will give them two differing scenarios to choose one of which to talk about during their podcast which are:
One partner is an interviewer and the other is the interviewee who happens to be a close friend of Chef Roy Choi. The interviewer will pose questions about Chef Roy Choi’s upbringing and adult accomplishments and you will answer the questions on his behalf.
OR
Both partners are conversing about Chef Roy Choi as if they were reporting on him for a news story about how he is bringing quality food to people of differing levels of wealth, cultures, and lifestyles.
This lesson would support and foster a child’s appreciation for cultural diversity by allowing them to dive deeper into the life of this particular man who is an Asian-American immigrant. It will help students see the value in the actions of one person who did not care about the background of people and only cared that everyone had access to quality food.
With spunk and color, this book tells the story of a boy named Roy Choi who immigrated with his family from South Korea. This boy grew up working in a restaurant, and in adulthood became a professional chef. He was very successful at what he did, but decided to give it all up in order to start a food truck selling Korean tacos with a friend. He took a leap of faith in order to expand his philosophy that fresh, high-quality food should be available to all types of people, and not just financially well-endowed people. A line from the book states that Choi wanted “ ...outsiders, low-riders, kids, teens, shufflers and skateboarders, to have food cooked with care, with love, with sohn maash.” The book tells how the food truck turned into a movement to get fresh food cooked with love to people who had never had the opportunity before due to their low-socio economic status and their not living in a big suburban neighborhood.
Evaluation:
This book is culturally authentic largely due to one of the authors, June Jo Lee, being born in South Korea around the 1970’s and attending a California school just like Chef Roy Choi. She has had similar experiences as an Asian-American immigrant and can portray his narrative with grace and accuracy. She is also a “Food Ethnographer” and devotes herself to studying food culture. I believe this book is also respectful of the cultural group it represents and lets young Asian-American children see themselves in a very inspiring and impactful individual such as Chef Roy Choi. This is a high-quality book that is a breath of fresh air with all of the negative stereotyping this cultural group has had to experience in children’s literature over time.
Teaching Idea:
I would use the book Chef Roy Choi and the Street Food Remix in a fourth grade classroom to address the ELA standard, ELAGSE4RL3. This standard is, “describe in depth a character, setting, or event in a story or drama, drawing on specific details in a text (e.g., a character’s thoughts, words, or actions.)” In my activity, students will read in a teacher-led literacy group the book “Chef Roy Choi and the Street Food Remix.” The teacher will have students pause and ask guiding questions about Chef Roy Choi and who he is as a person, facts about his life, and his overall moral philosophy. Students will then be asked to create a podcast about the life, personality, and accomplishments of Chef Roy Choi, citing evidence from the book. They will each get one partner to converse with throughout their podcast. The teacher will give them two differing scenarios to choose one of which to talk about during their podcast which are:
One partner is an interviewer and the other is the interviewee who happens to be a close friend of Chef Roy Choi. The interviewer will pose questions about Chef Roy Choi’s upbringing and adult accomplishments and you will answer the questions on his behalf.
OR
Both partners are conversing about Chef Roy Choi as if they were reporting on him for a news story about how he is bringing quality food to people of differing levels of wealth, cultures, and lifestyles.
This lesson would support and foster a child’s appreciation for cultural diversity by allowing them to dive deeper into the life of this particular man who is an Asian-American immigrant. It will help students see the value in the actions of one person who did not care about the background of people and only cared that everyone had access to quality food.
Read
October 10, 2019"Chef Roy Choi" tells the story of a Korean immigrant who migrates to America. Roy Choi's dream is to create new and diverse types of food that is accessible to people of all backgrounds. Eventually, he decides to sacrifice all that he has (including his job as a professional chef) in order to open a Korean taco truck. This is a big leap of faith for Roy Choi, but to him, it's worth it in order to follow his dreams of bringing authentic and good food to people of any background, while still getting to create new dishes (his passion). In the end, Chef Roy Choi is successful and, through hard work and determination, is able to make all of his dreams come true by bringing good food and a new sense of community to areas of lower socio-economic classes.
This narrative biography is written almost as a rap-remix style poem, which is parallel to how Chef Roy Choi wants to "remix" the food industry. This made the book unique and interesting to read, as well as more engaging, especially for students who may not love reading. This book was also a high quality piece of culturally diverse literature: it accurately represented Korean culture without the presence of stereotypes or discrimination. Overall, I enjoyed this quick but fun read, and would love to have it as an option in my classroom library for my students.
I think that this book would be a great way to create an arts-integrated lesson plan for Elementary level students. After reading the book as a read-aloud, and having group discussion about the book (comprehension), students can then move to studying the art work. The illustrations in this book are bright, colorful, and really bring the story to life. Students should discuss why the illustrator chose to use such bright colors, and how the colors made the students feel. If needed, this can correlate with a discussion about warm vs cool colors, and the feelings those colors give us. then, students will be asked to think about a passion or a dream of theirs, just like Chef Roy Choi's was cooking, and create a drawing, using these coloring techniques, to represent it. Students will then create a short writing piece about their dream or passion to accompany the drawing. This lesson then incorporates reading, art, writing, and self-reflection/expression.
This narrative biography is written almost as a rap-remix style poem, which is parallel to how Chef Roy Choi wants to "remix" the food industry. This made the book unique and interesting to read, as well as more engaging, especially for students who may not love reading. This book was also a high quality piece of culturally diverse literature: it accurately represented Korean culture without the presence of stereotypes or discrimination. Overall, I enjoyed this quick but fun read, and would love to have it as an option in my classroom library for my students.
I think that this book would be a great way to create an arts-integrated lesson plan for Elementary level students. After reading the book as a read-aloud, and having group discussion about the book (comprehension), students can then move to studying the art work. The illustrations in this book are bright, colorful, and really bring the story to life. Students should discuss why the illustrator chose to use such bright colors, and how the colors made the students feel. If needed, this can correlate with a discussion about warm vs cool colors, and the feelings those colors give us. then, students will be asked to think about a passion or a dream of theirs, just like Chef Roy Choi's was cooking, and create a drawing, using these coloring techniques, to represent it. Students will then create a short writing piece about their dream or passion to accompany the drawing. This lesson then incorporates reading, art, writing, and self-reflection/expression.
Displaying 1 - 30 of 208 reviews