Chicago artist Jason Seiler is the genius behind the digital paintings of Joyce Chen and four other trailblazing chefs featured in the U. S. Post Service’s Limited Edition Celebrity Chef Forever Stamp series. Seiler used the same technique to create image of Pope Francis, the 2013 Person of the Year for TIME Magazine. Stephen Chen, president of Joyce Chen Foods met Seiler in Chicago at the Postal Service's September 26, 2014 launch of the stamp series. (see picture) Seiler, who was trained to paint with oil and acrylics, used a digital painting process to create images based on photographs of the five late great chefs: Joyce Chen, Julia Child, James Beard, Edna Lewis, Felipe Rojas-Lombardi. Seiler is an extremely prolific artist, working in caricature, portraits, sketches, character design. He has exhibited his work, published two books, and teaches classes at Schoolism, an online art school run by Toronto-based Imaginism Studios. Seiler’s life was described in an article by Sam Lucero in The Compass, the Official Newspaper of the Catholic Diocese of Green Bay (December 13, 2013). According to Lucero, Seiler was born in Green Bay, and grew up there and in other parts of Wisconsin. For two years, he studied fine art illustration at the American Academy of Art in Chicago. Seiler’s work has appeared in many publications, including The New York Times, The Wall Street Journal, Rolling Stone, Billboard, The New Yorker, Business Week, The New York Times, The Wall Street Journal, and The Village Voice. He has also created characters for Tim Burton’s Alice in Wonderland, and also for Disney, Sony Image, New Line Cinema, Universal Pictures, and other film companies. Seiler sells museum-quality prints from his website, which may be accessed by the link below.

• jasonseiler.com/

I am pleased to let you know that Cook's Illustrated is recommending our Joyce Chen Sichuan Peppercorn. About our peppercorns, they commented, "This product triggered a "very pronounced" tingling sensation that "packs a punch. " It tasted the most like black peppercorns, with "woodsy, clove-like" undertones. " Cook's Illustrated was looking for both flavor and tingle from Sichual Peppercorn. They tasted the cracked spice with white rice, and also ground in the Cook's Illustrated recipe for Crispy Salt and Pepper Shrimp. The Cook's Illustated taste testers, "preferred those with the most pronounced effect," as in pronounced tingle. Our peppercorns are known for their citrus overtones and tingling sensation. To enhance flavor, I recommend that you lightly toast the recipe's portion in a dry sauce pan. Also, try our recipe for Dan Dan Spicy Peanut Sauce, which includes our peppercorns. Stephen Chen, president of Joyce Chen Foods

Joyce Chen has been in the news a lot. Several articles have featured her part of the Postal Service's Celebrity Chef stamp series, and the Central Square Business Associations third annual dumpling festival, which was held in Cambridge on Sunday, September 28, 2014. Today, September 29, 2014, the Boston Globe published an article by Sarah Schweitzer, "Dumpling festival a tribute to Joyce Chen. " She wrote, "In an era before Emeril, Rachael, and Wolfgang, Chen was a household name, heralded as a pioneer who popularized authentic Chinese food and a wildly successful entrepreneur who opened four restaurants, penned a cookbook, and stir fried vegetables in a wok on her PBS show, "Joyce Chen Cooks. " On September 25, 2014, Boston Magazine posted, "The Postal Service to Release Julia Child and Joyce Chen Stamps" by Christopher Hughes. The Boston Herald published two articles, including on September 21, 2014, by Galye Fee, "New stamps will honor Julia Child and Joyce Chen," and on September 24, 2014 by Kerry Byrne, "Postal service honors iconic Boston area chefs Julia Child and Joyce Chen. On September 22, 2014, the Chicago Tribune published an article by Bill Daley, "Julia Child gets her own postage stamp," in which he mentioned Joyce Chen. He wrote, ". . . Joyce Chen, who gave Americans a taste of authentic Chiness food through her famed restaurant and cooking show. . . " On September 16, 2014, the New York Times published an article by Florence Fabricant, "Mini-Portraits of American Chefs. " This was the first time the Postal Service released the images for the stamps of Joyce Chen, Julia Child, Edna Lewis, and Felipe Rojas-Lombardi. The image of James Beard had been released.

• bostonglobe.com/metro/2014/09/28/cambridge-dumpling-festival-honor...
• chicagotribune.com/lifestyles/food/ct-0922-julia-child-stamp-20140...
• nytimes.com/2014/09/17/dining/food-news-around-new-york.html

Along with the launch of the USPS Celebrity Stamp series, Stephen Chen, president of Joyce Chen Foods, was happy to attend the Chicago Gourmet, a "celebration of food and wine," at the Millenium Park from September 25 to 27, 2014. This show, put on by bon appetit show included many celebrity chefs, and exhibits. According to Stephen, it was a great event with lots of wonderfull food. He met a number of celebrities, including Carla Hall, cohost of the popular ABC show, "The Chew. " The Gourmet Chicago website's description of Carla notes that she combines her southern roots (Nashville TN) with her classic French training.

In a grand celebration at the Park Grill in Chicago, the USPS is celebrating its release 20 million limited edition Celebrity Chef Series Forever stamps, which honor James Beard, Julia Child, Joyce Chen, Edna Lewis and Edward (Felipe) Rojas-Lombardi. According to the USPS press release, these chefs “…revolutionized the nation's understanding of food. By integrating international ingredients and recipes with American cooking techniques and influence, these chefs introduced new foods and flavors to the American culture. ” U. S. Postal Service Entry Mail and Payment Technology Vice President Pritha Mehra said, "These chefs invited us to feast on regional and international flavors and were early — and ardent — champions of trends that many foodies now take for granted. ” Stephen Chen, son of Joyce Chen, attended this celebration along with James Beard Foundation Sponsorship Director Yvon Ros; Edna Lewis' sister Ruth Lewis Smith; and Edna Lewis' son Dr. Afeworki Paulos. Stamps Now Available for Purchase According to the USPS, the stamps may be purchased in panes of 20 at usps. com/stamps , 800-STAMP24 (800-782-6724), and at ebay. com/stamps . First-day-of-issue postmarked stamps by mail may be purchased stamps at a local Post Offices, at usps. com/stamps , or 800-STAMP-24. Specialty items, such as framed art, and keepsakes are available number and is offered in the quarterly USA Philatelic catalog, online at usps. com/stamps ,or 800-782-6724 This is What the USPS Says About Joyce Chen In their press release send out today (August 26, 2014), the USPS included an in depth summary of the contributions of Joyce Chen to the culinary and cultural aspects of life in America. The press release said the following: “Joyce Chen (1917–1994) is one of America's most well-known promoters of Chinese food. From her landmark restaurant in the Boston area to her cookbooks and trailblazing PBS television show, Chen invited newcomers to sample unfamiliar dishes in ways that firmly established Chinese cuisine in the United States. Chen was born in Beijing, China, where her father, a railroad administrator and city executive, employed an excellent family chef. After overseeing a successful banquet when she was 18, Chen became eager to learn more about cooking and food. After the Chinese Revolution in 1949, Chen left China and found herself in Cambridge, MA, where Chinese students from local universities would visit her family for meals — and to enjoy a rare taste of home. In 1958, Chen opened her first restaurant in Cambridge, MA. At a time when even soy sauce was considered exotic in America, Chen introduced many Northeasterners to such dishes as Peking duck, moo shu pork and hot-and-sour soup, often serving Chinese food buffet-style, at first alongside familiar Western dishes so nervous patrons could comfortably sample new things. In 1962, two years after

Happy Rosh Hashanah. All of us at Joyce Chen Foods wish you a peaceful New Year. We are proud to offer a full line of premium quality Kosher products. We work closely with Star K and Circle K to ensure that all of our ingredients, cleaning techniques, and manufacturing procedures meet the strick quality requirements of Kosher certification. Here's a list of our Kosher certificed products. Joyce Chen Gluten Free Soy SauceJoyce Chen Double Black Soy SauceJoyce Chen Hoisin SauceJoyce Chen Gluten Free HoisinJoyce Chen Sesame OilJoyce Chen Mild Dipping SauceJoyce Chen Spicy Dipping SauceJoyce Chen Savory Ginger/Garlic Stir Fry OilJoyce Chen Gourmet Duck Sauce If you have any questions, please reach me through out Contact page on this website. L'Shana Tova from Stephen Chen, president of Joyce Chen Foods

In honor of local legend Joyce Chen, the third annual Festival of Dumplings will be held in Central Square, Cambridge, this Sunday, September 28, 2014, from noon to 3pm. Joyce Chen, who in 1958 opened the first of her four popular restaurants in Cambridge, is credited with introducing dumplings to the American palate, as well as coining the name, Peking Ravioli. Several Cambridge area restaurants will feature unique dumplings for $1 each. There might be corned beef and cabbage in a dumpling, or kebab in a dumpling? It's guaranteed to be a tasty and fun gathering. As of now, the following restaurants are participating in the Festival of Dumplings: 1369, 757 Massachusetts Avenue Asgard, 350 Massachusetts Avenue The Middle East & ZuZu’s 472 Massachusetts Avenue Yoki, 485 Massachusetts Ave Thelonious Monkfish, 524 Massachusetts Avenue Dosa Factory, 571 Massachusetts Ave Patty Chen’s Dumpling Room – 907 Main Street Robin Lapidus, executive director of the Central Square Business Association, was quoted today in the Boston Herald saying, "The festival celebrates “the dumplings, the genius of Joyce Chen and the community she inspired. "

I am pleased to share with you that on September 26, 2014, the United States Postal Service (USPS) will issue limited edition Celebrity Chefs Forever stamps. I am thrilled that my mother will be honored along with four other ground breaking chefs: Julia Child, James Beard, Edna Lewis, and Felipe Rojas-Lombardi. According to the USPS, ". . . the Post Service honors and recognizes milestones, legends and people that have an impact on American Culture. These five chefs truly reflect "The Best of America. " My mother Joyce Chen was chosen for her pivotal role in the popularization of Chinese food in America. In their press release, the USPS said Joyce Chen was chosen, "For her landmark restaurant in the Boston area to her cookbooks and trailblazing PBS television show, Chen invited new customers to sample unfamiliar dishes in ways that firmly established Chinese cuisine in the United States. " In honor of the release of the Celebrity Chef Stamps, the USPS will hold a special event in Chicago on the release date: "From Kitchen to Envelope: The U. S. Postal Service Adds Flavor To Your Mail. " I'm excited that I'll be attending this event in honor of my mother. The stamp launch will be hosted by Stephanie Izard, the James Beard award winner, and season 4 "Top Chef" winner, and Pritha Mehra, professional chef and Vice President, Mail Entry and Payment Technology for the USPS. The Celebrity Chefs stamps, which appear to be oil paintings, are actually digital representations by artist Jason Seiler. I hope that you'll join me in honoring Joyce Chen by using these stamps. They will be available at your local post office. Sincerely - Stephen Chen

I've adapted my mother's delicious recipe for Beef with Broccoli into a gluten free version, and another made with our new Double Black Soy Sauce. The dark soy sauce gives the dish a darker color, and fuller flavor. Unlike other products, our Double Black Soy Sauce does not contain caramel coloring. It's also free of preservatives, added MSG. It's certified Kosher by Circle K. Both recipes are fast and easy, with great results. Enjoy! Stephen Chen, Joyce Chen Foods President

• joycechenfoods.com/recipes/Beef-with-Broccoli-Recipe-Gluten-Free-o...

Chinese food expert Rhonda Parkinson recently has added a review of Joyce Chen's history to her website, About Food. Parkinson describes Chen as, "A celebrated Chinese chef, cookbook author, and restaurateur, Joyce Chen is credited with making Mandarin cuisine accessible to North Americans. " To read more, follow the link below.

• chinesefood.about.com/od/cookbooksandclasses/p/Chinese-Chef-Joyce-...

From September 26, 2014 through April 19, 2015, the New-York Historical Society will be presenting an exhibit, "Chinese American: Exclusion/Inclusion. " Among other important people over the past centuries, this exhibit will eatures Joyce Chen, who played a significant role in the history of Chinese immigrants in the U. S. According to the New-York Historical Society, "Chinese American: Exclusion/Inclusion explores the centuries-long history of trade and immigration between China and the United States - a history that involved New York from its very beginnings - and will raise the question "What does it mean to be an American? " The exhibit narrative extends from the late eighteenth century to the present and includes all regions of the country, thus interpreting the Chinese American saga as a key part of American history. " The New-York Historical170 Central Park Westat Richard Gilder Way (77th Street)New York, NY 10024 Phone (212) 873-3400 Hours:Tuesday - Thursday, Saturday 10am - 6pmFriday 10am - 8pmSunday 11am - 5pmMonday CLOSED

• nyhistory.org/exhibitions/chineseamerican

Would you ever think of combining Joyce Chen's Double Black Soy Sauce or Gluten Free Soy Sauce with butter in your cooking? Accroding to Sam Sifton of the New York Times Magazine, it's the "The Fifth Flavor. " He writes about it in his March 2, 2014 column, "The Fifth Flavor, Soy and butter combine to make polenta - or just about anything else - otherworldly. " According to Sifton, ". . . the taste is a sublime velvet of sweet and salty, along with a kind of pop the cognoscenti call unami ,a fifth taste beyond bitter, sour, salty and sweet. " He goes on to say, "Soy butter provides warmth, elegance without pomp. It raises recipes to heights almost indescribably in the telling. " Sifton mentions several well know chefs who cook with a combination of soy and butter: Jean-Georges Vongerichten, Wolfgang Puck, Roy Choi, and Chris Jaeckle. His recipe for "Polenta With Mushrooms and Soy" is included in the article. Can you think of a delicious combination of soy and butter? Send us a recipe and we'll post it on our Facebook page.

• nytimes.com/2014/03/02/magazine/the-sublime-combination-of-butter-...