Coruscation

Lending Support to Kyes : Immigrants' Credit Associations Need to Be Encouraged--for Everyone's Financial Health
Voices
October 24, 1993. Ivan Light, a professor of sociology at UCLA, is the co-author of "Immigrant Entrepreneurs: Koreans in Los Angeles, 1965-1982." (Los Angeles: University of California, 1988).

When Jung-Hie Park sought to collect $50,000 owed to his kye , a popular financial institution in the Korean community, he turned to California courts for adjudication. Without examining the merits of his claims, Superior Court Judge Edward M. Ross ruled in September that kyes were an "illegal lottery" whose debts could not be collected in an American court.

Although Ross' decision may be appealed, it highlights the difficulty that American law encounters when attempting to digest foreign saving and credit institutions like the kye . In the language of anthropology, the Korean kye , the Mexican tanda , the Chinese hui , and the Vietnamese ho are examples of the rotating savings and credit association, a popular financial institution of the Third World

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The first offerings of artisan kimchi comprise the most popular recipes: napa cabbage and daikon (the long, white East Asian radish).

Open the mason jar just a tad and the pungent aroma of kimchi wafts out.
Napa Cabbage Kimchi. Leaves of cabbage marinated in a sauce of red chiles, onion, scallion, chives, salt, sugar, garlic, ginger, anchovy sauce, oysters, salted shrimp, beef stock, sesame seeds and rice flour.

Daikon Kimchi. Crunchy cubes of daikon are easier to eat without dripping the sauce, made of red chiles, onion, scallion, chives, garlic, salted shrimp and beef stock. All flavors combine on the palate: chile flavor (and heat), garlic and approximation of citrus, which isn't an ingredient.

Lauryn Chun, a former wine consultant and founder of Mother In Law's Kimchi, spent nine years ferrying kimchi from her mother's restaurant--Jang Mo Gip in Garden Grove, a city in Orange County, California--to her home in New York City. Her friends couldn't get enough of it. Then the light bulb went on--BUSINESS OPPORTUNITY!--and she began to produce artisan kimchi locally, using her mother's recipe plus napa cabbage and daikon grown by a Korean farmer in New York's Mid-Hudson Region.

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