Jennifer Betit Yen
Actor, "Recovering" Attorney and Author
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I'm Not Colorblind and the Film Lab

6/9/2014

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On Friday, June 6, 2014, along with my amazing staff and management team and, of course, filmmaker and Shootout Coordinator Justin Lee, I was privileged to launch the Film Lab's 10th Annual 72 Hour Shootout -  an annual global filmmaking competition providing a platform and a voice for diverse filmmakers, celebrating and promoting gender and ethnic diversity in mainstream media.

I am very flattered that so many people asked me for a copy of the speech I gave.  Here it is:  

Welcome to the 72 Hour Shootout Launch Party!  As many of you know, this is the 10th year anniversary of the 72 Hour Shootout but it is also another and even more significant anniversary.  Today also marks the 70th anniversary of D-Day and I'd like to take a moment to remind everyone of the tens of thousands of Asian Americans who served the US Military in WWII and of the fact that Asian Americans have been serving in the US Armed Forces since the War of 1812.  Please join me in taking a moment of silence to remember all those great women and men of all colors who fought for our rights, our liberty, our happiness.
[moment of silence] 

Thank you.  On behalf of myself – and for those of you who don’t know me, I’m Jennifer Betit Yen, the president of the Film Lab-and on behalf of the Shootout Coordinator Justin Lee and all the Film Lab team, we are ecstatic to have you here ready to write the next chapter in diverse and cutting edge film and television!

I’m going to begin by asking you all to make some superficial assumptions.  Take a good look at the person beside you or, if you know the person beside you, the person in front of or behind you.  Pick someone you don’t know.  Without speaking to them, make an instant decision in your own head about what you think their NATIONALITY is.  Note:  I didn’t say their RACE or their ETHNIC background; I said their nationality – in other words, what country are they a citizen of?

OK, now hold those thoughts.  I’m going to tell you my nationality.  I am a dual citizen of two countries.  Can you guess them?  I’m a citizen of the United States and of…Ireland.  I define myself first and foremost as an American.  My parents are also Americans – they were both born and raised in the United States.  My racial background is Eur-Asian.  My mother is Caucasian and my father is of Asian descent.  Over my life, many of my fellow Americans have looked at my face and asked me what my nationality is – as though a person who is of any race other than 100% Caucasian is default presumed NOT to be an American.  Does that happen to any of you?  Raise your hands.  Does it bother any of you?  Can I see some hands?

OK.  Now, I’m also an actor – a career in which we’re judged superficially all the time – but now I am combining acting with producing and all you actors here who are competing in the Shootout are doing the same thing and that gives us POWER.  It gives us the power to advocate and cast in a very diverse way; to try to ensure that default casting isn’t white, but rather “colorblind.”  The idea is that, in contemporary American piece, any character could be any color – of any racial background – because this is the USA – a diverse and cosmopolitan country made up of people of multiple racial backgrounds.  So, it’s your talent and not your color that gets you the role.  Colorblind.

But is being “colorblind” a good thing?  Is it even possible?

Let’s go back to my 1st question to you: when you guessed the nationality of a stranger near you.  You don’t have to say anything or raise your hands, but be honest with yourselves.  Did race play a part in your guess?

One of the reasons that I and the Film Lab advocate film and television celebrating, through diverse casts and crews, the diversity of the US is because perception becomes reality.  Perception is important.  When mainstream media portrays Asian American men as only asexual wimps and Asian American women only as Geisha girls or dragon ladies; African American men as thugs and criminals, Latina women as loud, promiscuous and unable to control their emotions; Middle Easterners as terrorists, it creates a widespread perception that, at some level, those characterizations are actually true, are actually real.    That makes it that much more important for people like you and me to create positive perceptions of diversity and people of color for the mainstream; in doing so, we reinforce a perception that color is good; that it’s American.

So, let’s go back to my original statement about colorblind casting, writing and producing.  Is it possible?  Is it even desirable?

This year, our TENTH ANNUAL SHOOTOUT COORDINATOR Justin Lee, who is nothing if not brave and outspoken, said NO.  Justin said we can’t be colorblind because our color – or colors – make us who we are; not innately; but through the impact of the way our society treats us as a result of those colors.  That treatment then shapes – both consciously and unconsciously – our views of not just ourselves, but of others.  As Supreme Court Justice Sotomayor said:
“Race matters,” she said, “because of the long history of racial minorities being denied access to the political process…because of persistent racial inequality in the society.… Race matters to a young man’s view of society when he spends his teenage years watching other tense up as he passes.… Race matters to a young woman’s sense of self when she states her hometown and then is pressed, no, where are you really from.… Race matters because of the slights, the snickers, the silent judgments that reinforce the most crippling thoughts: ‘I do not belong here.'"
I suggest to you that the first step towards changing things for the better is to recognize when we’ve bought into that – when we make an assumption based on nothing more than skin color or eye shape – and begin to re-train our own minds  Malcolm X once said, “We don’t have to change the white man’s mind.  We have to change our OWN minds.”  So, back to my original challenge to you – to guess the nationality of a stranger nearby.  Such a little thing and yet so so powerful.  The 2nd step is THIS.  Being here.  Telling the stories YOU want to tell.  Empowering yourselves.

I put the question to you:

Are you colorblind?

Do You Want to Be?

 


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Yummy Deliciousness

6/4/2014

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People are constantly asking me what I eat when I tell them I am vegetarian (technically, pescatarian,  since I sometimes fail and eat some fish - I'm working on it!).  I think this question is so funny because it's as though these people have forgotten that  fruits, vegetables and whole grains exist and they that probably eat them, too, or else, if they really eat ONLY meat and NOTHING else, they're in for some serious diverticulosis.  Gross!
With that amusing question in mind, I decided to go ahead and share some of my favorite (and super easy because I am no cook) recipes.  Enjoy!
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Pineapple Upside Down Cake
1.  Preheat oven to 350.
2.  Combine 1/2 cup stevia, 2 t coconut oil, and vanilla bean, sliced lengthwise, in a skillet and heat 6 minutes, stirring frequently.
3.  Add 6 1/2" thick slices pineapple in a single layer.  Add 1/4 cup dark rum, tilt the pan around and cook 5 min on each side of the pineapple until tender and caramelized.
4.    Coat a 9" cooking pan with coconut oil and arrange the pineapple in a single layer on the bottom.  Pour the melted stevia mixture evenly over the top.
5.  In a bowl, mix well 1 1/4 cups almond or amaranth flour, 1/2 t baking powder, 1/2 t salt, 1/4 t baking soda, 1/2 cup almond or coconut milk, 2 t almond or coconut oil, 2 T stevia, 2 eggs.  Pour over pineapples in baking dish.
6.  Bake at 350 for about 38 minutes.
7.  Let cool 15 minutes,
8.  Invert and enjoy!

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The Beans

Beans are rockstars.  Some of my favorites:

FAVA BEANS
Mix quinoa, lava beans, fresh mint and garnish with toasted almonds.  Yum.

GREEN BEANS
Grill green beans with olive oil, pepper and salt to taste.  Add miso, soy sauce, shallots, and lemon zest.  Double yum!



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RASPBERRIES 

Lest I forget drinks which can also pass as breakfast, snack or a light lunch on the go:  MUDDLED RASPBERRY SPRITZER
Muddle raspberries with sparkling water, basil, lime, crushed ice, and, if you need more sweetness, a tiny bit of stevia.

EVEN MORE... Quick Tartine with Chickpeas and Chard

This healthy vegetarian tartine recipe can be doubled or tripled to serve more people or left alone to make a light, easy meal for two.

Serves: 2

Prep Time: 2 minutes

Cook Time: 8 minutes

Nutrition Score per serving:

(1/2 tartine) 388 calories, 10.5 g fat, 2.5 g saturated fat, 54 g carbs, 14 g fiber, 17 g protein, 3.8 mg iron, 220 mg calcium, 499 mg sodium

Ingredients

  • 1 shallot, sliced
  • 2 garlic cloves, sliced
  • 1 pinch red pepper flakes
  • 1 bunch Swiss chard, stems removed and coarsely chopped
  • 1/3 cup white wine
  • 2 slices good country bread (or make this No-Knead Bread in advance), toasted
  • 1 tablespoon olive oil
  • 1 15-ounce can of chickpeas, just a bit of the liquid poured out
Directions

In a medium skillet over medium heat, sauté the shallot and garlic in the oil until translucent and fragrant (about 2 minutes). Stir in the red pepper flakes. Add the chard to the skillet, tossing to coat.

Turn the heat up and add the white wine, bringing it quickly to a boil. Turn the heat down to medium and simmer, stirring occasionally, until the chard is wilted (about 4 minutes).

Add the chickpeas and most of their liquid to keep the mixture moist. Continue to cook until the chard is tender, another minute or so. Season with salt and red pepper to taste.


Lemon Couscous with Chickpeas, Cilantro, Raisins and Almonds


Ingredients

  • 1 1/2 cups water

  • 1 tablespoon olive oil
  • 1 teaspoon salt

  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 10 ounces whole-wheat couscous
  • 1/4 cup golden raisins
  • 1 cup slivered almonds
  • 2 cup canned chickpeas, drained and rinsed
  • 2 oz tablespoons shallots, minced

  • 1/4 oz cup carrots, peeled and finely chopped

  • 1/2 oz cup cilantro leaves, chopped
  • 1 oz lemon, zested and juiced
Directions

In a small pot or Dutch oven, combine the water, olive oil, salt, cumin, turmeric and cayenne. Bring the mixture just barely to a boil, stir in the couscous, cover and remove from the heat. Let stand for 5 minutes, then fluff up the grains with a fork. Cover and let stand for another few minutes while you prepare the mix-ins.



In the meantime place the raisins in a small bowl and cover with hot water. Let stand for 5 minutes so the raisins get re-hydrated and plump.

In a small frying pan, toast the almonds over medium heat. Keep an eye on them so they don't burn—this will only take about 3 minutes.

In a medium salad bowl, toss the couscous with the remaining ingredients. Drain the raisins and add them to the bowl, along with the toasted nuts. Taste for seasoning and serve.


Quinoa-Black Bean Salad with Basil and Corn

  • 2 1/2 cups cooked quinoa*
  • 1/2 small onion, chopped
  • 1/2 cup boiling water
  • 1/4 cup rice or white wine vinegar
  • 1 small fennel bulb, very finely diced
  • 1/3 cup corn kernels, defrosted if frozen
  • 1/3 cup canned black beans, rinsed well
Ingredients for the Dressing

2 teaspoons basil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1 teaspoon honey
3/4 teaspoon salt
1 pinch cayenne pepper

Directions
* To cook the quinoa, combine about 3/4 cup dry quinoa with 1 1/2 cups water in a small pot. Over medium heat, bring to a boil. Turn it down, cover, and simmer for 10 to 15 minutes, until the water is completely absorbed. Turn off the heat and leave the top on for an additional 5 minutes. Fluff the quinoa and set aside. You can do this 1 to 2 days in advance.

To make the quinoa-black bean salad, put the onions in a small bowl, cover with boiling water and let sit for 5 minutes.

Drain the onions then cover them with ¼ cup vinegar. Let them sit until you're ready to use (another 5 minutes).

To make the dressing, whisk together the vinegar, basil and mustard in a large salad bowl. Slowly drizzle in the oil, whisking constantly, until the dressing has thickened slightly. Whisk in the honey, salt and cayenne, and then taste. Add a bit more oil if the vinegar taste is too pungent.

Drain the onions, squeeze out the vinegar and add them to the dressing with the corn, fennel and black beans. Add the quinoa and toss well. Taste for salt, adding more as necessary.


Smoked Tofu Fried Rice

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 1 carrot, peeled and finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 cups cooked and cooled brown rice
  • 1/4 teaspoon salt
  • 1 tablespoon soy sauce
  • 4 ounces smoked tofu, diced
  • 2 scallions, chopped (white and light green parts)
  • fresh ginger
Directions

Heat 2 teaspoons of oil in a nonstick wok or large pan over medium-high heat. Add the onion and carrot and stir fry for about a minute. Add the garlic and ginger and stir for another minute or two.

Add the rice and toss until it's slightly browned and parts get crispy. Add the salt, soy sauce and smoked tofu cubes, mixing to distribute. Toss in the remaining ingredients.

Distribute fried rice between two bowls, garnish with the sliced scallions and enjoy.


Sweet and Sour Tofu with Rice Noodles

  • 1 block firm tofu
  • 1/4 cup whole-wheat flour
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 cloves minced garlic
  • 1/2 pound rice noodles
  • 2 cups of mung bean sprouts
  • cilantro for garnish
Directions

Cut the tofu into 1-inch thick slices. Press the water out of the slices and cut them into 1-inch cubes.

On a wide plate, toss the tofu with the whole-wheat flour until all the pieces have a thin coating.



Mix the lemon juice, sweetener, soy sauce and ginger in a small bowl.




In a frying pan, warm the oil and brown the tofu (about 3 to 4 minutes). When it's browned add the sauce and let it cook down until the tofu is thickly coated (5 to 6 minutes).

While the sauce is reducing, cook the rice noodles by plunging them into hot water for 3 minutes or until tender. Remove to a serving bowl. Sprinkle with the mung bean sprouts and top with the finished tofu. Garnish generously with cilantro.



Black Bean Tacos

Ingredients

  • 16 whole-wheat tortillas
  • 2 cans black beans
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • juice from 1 lemon
  • salsa to taste
  • 1/2 small red cabbage, thinly sliced
  • 1 small mango, peeled and sliced
Directions

Wrap the tortillas in foil and warm them at 300°F in the oven for about 5 minutes.

Meanwhile, warm the black beans in a small saucepan with their liquid. Add the cumin and chili powder and let the beans reduce (about 5 minutes). Squeeze on the lemon juice, stir to distribute and taste for seasoning, adding more salt or chili powder as necessary.

Arrange the salsa, shredded cabbage and warmed beans in small bowls on the table. When the tortillas are warmed, put them out on the plate. Let guests assemble their own black bean tacos.


 

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    Jen Yen

    Actor, Author, Attorney
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