Annie Faye Cheng

My work, spanning various disciplines and subjects, reflects a reverence for knowledge, craft, and intent regarding all things food. I write at the intersection of food, race, and power—sometimes as journalism, sometimes as culture pieces, sometimes as nonfiction. I cook with others, integrating technique and philosophy from my experiences in fine dining, fast food, butchery, popups, research and travel. On occasion, I have done private dinners and consulted on menus. I produce events that aim to tell stories and bring people together. I’m obsessive about the intimate details: mapping out playlists for a garden dinner, making red envelope zines for a Lunar New Year popup, or inviting strangers turned friends to feed each other cake at a poetry workshop. I am a student of all things, but formally pursuing a master’s in Labor Studies at the CUNY School of Labor and Urban Studies.