Jackson Heights, Queens is one of the country’s most diverse neighborhoods. Following the passage of the Hart-Celler immigration act in 1965, the largely Irish, Italian, and German enclave underwent a remarkable transformation. With restrictive immigration quotas lifted, immigrants from across the globe—particularly China and India—settled in Jackson Heights’ abundant and affordable apartments. Today, the neighborhood’s diversity is reflected in its dizzying array of food businesses, from Indian mega-grocers to taco trucks. Since the 2000s, Jackson Heights has also become home to a large Himalayan population—and many restaurants that serve that community. Now, it’s possible to savor Tibetan momo dumplings and butter tea, as well as Nepali sukuti (meat jerky) and thali platters, all within a few blocks of the subway.
Join us for a panel discussion moderated by Yanki Tshering of the Business Center for New Americans and including Tashi Chodron of the Rubin Museum, Himalayan culinary expert Sandy Garson, Tenzing Tsering of Punda Tibetan Restaurant, and Jamyang Gurung and Tenzing Ukyab of Himalayan Yak. Learn about the culinary and cultural diversity of Himalayan (Nepali, Tibetan, and Bhutanese) cuisines, and hear the personal stories of Himalayan food entrepreneurs in New York.
Doors open 6:00 pm. Reception with tastings from neighborhood restaurants from 6:30-7:00 pm. Panel discussion begins at 7:00 pm.
Presented in partnership with the Rubin Museum of Art and Business Center for New Americans (BCNA).
This program is part of the Museum of Food and Drink’s MOFAD City series and is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council.