Dr. Paul Dudley White (1886 - 1973), who many consider to be the founder of preventative cardiology, was an ardent supporter of Joyce Chen's restaurants and her recipes. An early advocate of healthy eating and exercise, Dr. White wrote the forward for Joyce Chen's innovative cookbook, Joyce Chen Cooks , which was first published in 1962. In the forward he wrote: "Joyce Chen's recipes are commendable for several reasons. In the first place, they are a delight to the gourmet; secondly, they represent real Chinese cooking at its best; and thirdly, they are good for the health. Many of us physicians are interested in the need of prescribing food which has a favorable effect not only on the taste buds, but also on the walls of the arteries, inasmuch as atherosclerosis (rusting of the arteries) is undoubtedly increased by overnutrition, which is as dangerous in this country in these days as undernutrition was at the time of the Pilgrim Fathers, and still is in many parts of the world. The skillful and interesting use of vegetable dishes with sauces that are not over rich, and of meats and fish which are moderate in their fat content, combine to supply a diet which can be heartily recommended, provided the calories are kept at a reasonable level for the overnurished citizens of the western world. These comments of mine are based not only on scientific fact but also on personal experience at Joyce Chen's restaurant where our family has enjoyed on many occasions Joyce Chen's delightful cuisine." Among many of Dr. White's accomplishments, he was: A medical officer in WWIEisenhower's physicianChief of the Cardiac Unit at Massachusetts General HospitalProfessor of Harvard Medical School (and graduate)One of the founders of the American Heart Association and the National Health InstituteMotivator of the Framingham Heart StudyWorked with the American Red Cross and National Institute of HealthAuthored hundreds of research papersAwarded the Presidential Medal of Freedom (1964)

Thanks to the generosity of WGBH's Open Vault, we are pleased to bring you links to 11 episodes of Joyce Chen Cooks . Filmed in 1966 and 1967, this groundbreaking national show was the first to feature an Asian star. Along with her restaurants, cookbook, and classes, Joyce Chen Cooks was part of Joyce Chen's efforts to expand the reach of Chinese cuisine. WGBH, Boston's public television station, produced this show using the set of Julia Child's, The French Chef , in spite of the stars significant difference in height. "The programs (Joyce Chen Cooks), says food historian Barbara Haber of Winchester, Mass., were as "eye-opening" as Chen's restaurants had been."* *Chicago Tribune, February 21, 2013, by Bill Daley Culiniary Giants, Taught American palates to speak Chinese, Championed authentic flavors Here's a list of the episodes of Joyce Chen Cooks. We hope that you'll enjoy watching this historic show. April 3, 1967Joyce Chen Cooks: Peking Ravioli 1966Joyce Chen Cooks: For Fussy Eaters February 20, 1967Joyce Chen Cooks: Sweet and Sour February 27, 1967Joyce Chen Cooks: Chinese Soups December 22, 1967Joyce Chen Cooks: Beef and Vegetables January 16, 1967Joyce Chen Cooks: Lion Head October 24, 1966Joyce Chen Cooks: Rice and Tea May 19, 1967Joyce Chen Cooks: Peking Duck II September 26, 1966 Joyce Chen Cooks: Egg Foo Yung June 30, 1967Joyce Chen Cooks: Peking Duck I March 27, 1967Joyce Chen Cooks: Bean Sprouts, Home Grown

• openvault.wgbh.org/catalog?utf8=%E2%9C%93&q=joyce+chen+cooks&a...

Acton, MA - Joyce Chen® Foods is pleased to introduce its new, all natural Joyce Chen Double Black Soy Sauce, adding to its line of well-known, high quality Asian products. Double Black, which is brewed for over 6 months in the traditional Asian way, is certified Kosher by Circle K. Joyce Chen Double Black is now available online (click on the product for purchase). This fall, look for the product on market shelves. Also, please note that you can request that your market carry this product. Dark soy sauce is an essential item in the pantry of gourmet chefs. Due to the popularity of the Food Network and other sources, dark soy sauce is becoming a sought after item in local markets. Unlike other dark soy sauces, Joyce Chen contains no caramel coloring, no preservatives, and no added MSG. Darker and more flavorful than regular soy sauce, Joyce Chen Double Black is ideal for stir-fry dishes with a bright, deeper brown color, and for Shanghai slow cooked dishes. See our site for delicious recipes for Beef with Broccoli and Shanghai Slow Cooked Pork.

• famousfoods.com/joycechenfoods.html
• joycechenfoods.com/recipes/Joyce-Chen-Beef-with-Broccoli-Recipe-Gl...
• joycechenfoods.com/recipes/Shanghai-Slow-Cooked-Pork-Roast-Gluten-...

Look for a our new label on our Joyce Chen Gluten Free Soy Sauce. It's light background matches the coloring of our Gluten Free Hoisin's label. This change will make it easier to find Joyce Chen's gluten free products. The label on our soy sauce has changed, but what's inside is the same high quality, less sodium, Kosher parve product. As it says on the label: "Unlike inexpensive, salty-tasting, chemically produced versions, our aromatic soy sauce is made by naturally brewing organic soyeans in the traditional way. Joyce Chen standards require we use quality ingredients."

• joycechenfoods.com/product/f/Dipping-~amp~-Soy-Sauce/55

We’re excited to let you know that over the next few months, we’ll be converting five of our products in a shorter and round bottle that will replace our current flat wider “Banjo” salad dressing style bottles. These new compact bottles will take up less room in your pantry, refrigerator, and on supermarket shelves, enabling us to offer new products in the same store shelf space. This change will impact five of our current products. Look for the following Joyce Chen products in new compact bottles in a store near you. Joyce Chen Kosher Roasted Sesame Oil Joyce Chen Potsticker Dipping Sauce – Mild Ginger Joyce Chen Potsticker Dipping Sauce – Spicy Ginger Joyce Chen Gourmet Duck Sauce – Sweet and Tangy Joyce Chen Seasoned Stir Fry Oil - Ginger & Garlic If you have any questions, please contact us.

In his best selling book, "Grain Brain," Dr. David Perlmutter notes that many brands of soy sauce contain wheat. On page 225 of the hard cover edition he says, "Note: Although some naturally brewed soy sauces are technically gluten-free, many commerical brands have trace amounts of gluten." He goes on to recommend using tamari soy sauce as a gluten free alternative. Joyce Chen's Gluten Free Soy Sauce is a more geniune replacement for gluten containing soy sauce. It contains less sodium than other brands on the market. It's certified Kosher, and contains no added chemicals, no added MSG, no artificial coloring, and no preservatives. And, it's delicious!

• joycechenfoods.com/products/dipping-soy-sauce

Fifty-six years after Joyce Chen opened her first restaurant in Cambridge MA, the Whole Foods in Framingham MA is featuring Szechuan Hot and Sour Soup. This is one of several northern-style Chinese dishes that Joyce Chen helped introduce to the U.S. She also introduced her customers to Peking Duck, Moo Shi Pork, and Scallion Pancake.

No matter how you spell it - BBQ, barbecue, or barbeque - grilling is a big part of 4th of July celebrations. This year, we suggest that you try our Joyce Chen Hoisin Sauce (regular and gluten free) in place of ketchup or bottled BBQ sauce. Hoisin is a deeply aromatic, velvety rich condiment. It's great on hamburgers and steak. It's makes a delicious marinade. Send us your recipes!! We'll post them on our Facebook page.

• joycechenfoods.com/products/asian-condiments/

We are happy to announce that Joyce Chen's recipe, Chicken with Cashew Nuts, is now featured on the website, About.com Chinese Food. This website, edited by Rhonda Parkinson, is filled with a wide range of information. In addition to recipes, there are recommendations for products, descriptions of Chinese food and culture, and information on vegetarian options, festivals, meal planning, cooking basics, and regional Chinese cuisine.

• chinesefood.about.com/

Several big frozen food manufacturers have launched an ad campaign with the message, "Frozen. How Fresh Stays Fresh." This concept was developed under the American Frozen Food Institute. Joyce Chen's frozen potstickers are indeed fresh when frozen, and fresh when eaten. We offer three types of our 05:00 Minute Potstickers: chicken and vegetable, vegetable, and pork and vegetable. We also offer you delicious home-style potstickers with chicken and vegetable, and pork and vegetable. All of our potstickers have no preservatives, no added MSG, and no soy fillers. For an even more delicious potsticker appetizer or meal, we recommend that you try our mild or spicy dipping sauces. Add in some sesame oil and cilantro or scallions for an even better taste. At Joyce Chen Foods, we agree with the big manufacturers, "Frozen. How Fresh Stays Fresh." Source: howfreshstaysfresh.com

• http:joycechenfoods.com/products/microwavable-potstickers/

Stephen Chen, president of Joyce Chen Foods, was happy to demonstrate the Joyce Chen 05:00 MinutePotstickers at Wegmans flagship store in Rochester, New York on Saturday, June 14, 2014.