Shirley Huey
Shirley Huey

Shirley Huey

Title: Contributing Writer

Location: San Francisco, California

Education: University of California, Berkeley; NYU School of Law

Expertise: Chinese cuisine, Chinese home cooking, healthy comfort foods, California food


Shirley Huey is a Chinese American writer, editor and poet living in San Francisco. She writes at the intersection of place, food, culture and identity to understand and illuminate stories that remain untold, explore intergenerational relationships and capture the beauty and challenge of healing from trauma inflicted by migration, assimilation, racism and patriarchy.

​Shirley's prose and poetry has been featured in several publications, and in 2021 she co-created and edited Lunchbox Moments, a zine presenting stories and art showcasing Asian American identity through the lens of food. Shirley has read her work throughout the Bay Area, and she is currently working on a memoir in essays.
Jook is what the Cantonese call rice porridge. Frequently eaten either at breakfast or as a late-night snack, jook is a comfort food beloved in many Asian cultures—Chinese, Japanese, Malaysian, Thai, Filipino and more. This homey rice porridge is a delicious way to repurpose your turkey carcass.