In recent headline news, actor Simu Liu called out a boba tea company for cultural appropriation saying “There’s an issue of taking something that’s very distinctly Asian in its identity and quote-unquote ‘making it better.’” 

The comment generated a lot of feedback from consumers who then chimed in to add their thoughts on what cultural appropriation, especially in food, actually means. 

Join us for a lively discussion with Bay Area brand founders on what their thoughts are on cultural appropriation.

About the Speakers

Olivia Chen, co-founder and CMO of Twrl Milk Tea, is a creative entrepreneur passionate about community building, storytelling and marketing. An expert in guerrilla marketing, Olivia has a proven track record in developing brand stories with focus on optimizing messaging, effective marketing mix, and maximizing sales conversion. She is passionate about creating positive change and growth while sharing her Taiwanese culture and traditions, especially Boba Milk Tea, with the world. Chen holds a B.S. from University of California, Berkeley, Haas Business School and an MBA/MA from University of Pennsylvania, The Wharton School and The Lauder Institute. She led global and domestic product marketing teams at Estee Lauder (Clinique, Donna Karan Cosmetics, and Origins) and is a former publicist for Amazon and New York Times bestselling authors. In her spare time, Olivia is an avid baker and bento creator.

Janeen and Rodrigo Cruz, the husband-and-wife team behind Kuali. They say: "Our story is rooted in love—for each other, for our culture, and for the flavors that remind us of home." Janeen, the daughter of Mexican immigrants from El Ejido Hermosillo, Baja California, and Rodrigo, who grew up in the bustling heart of Mexico City, met over a shared passion for food and tradition. For Rodrigo, the kitchen is a sacred space where he reconnects with his mamá, Mely, and relives memories of México with every dish. It’s where he recreates the vibrant salsas he grew up with—the same flavors that captured Janeen’s heart. As a first-generation Mexican-American, she hadn’t tasted anything like it: a salsa that truly tasted like México. "In 2020, with the world at a standstill, we felt inspired to bring the soulful, authentic taste of Mexico to the U.S. We couldn’t find anything that captured the bold, unapologetic flavors we cherish, so we started Kuali right here in our kitchen in Oakland. Now, we’re thrilled to share that taste with you, a taste that makes you say, 'esto es México.' For us, salsa is life. It’s more than just a condiment; it’s the heart of our table, our heritage, and our everyday meals. When you open a jar of Kuali salsa, you're tasting the magic that brings us together—our culture, our story, and the passion we pour into every batch."

Tracy Goh is the owner of Damansara, a community-powered project funded by donations, crowdfunding, loans, and small business grants. It is a proud graduate business of La Cocina, a nonprofit organization that cultivates low-income food entrepreneurs, with a primary focus on women of color and immigrants. Goh was born and raised in Damansara Utama, near Malaysia’s capital city of Kuala Lumpur. Her culinary exploits reached a new level when an opportunity to live and work in San Francisco presented in 2012. In an attempt to meet like-minded food enthusiasts in a new country, she posted photos of her traditional cooking on Instagram under the @eatwithtracy handle and invited curious yet eager strangers to experience Malaysian flavors in her former one-bedroom apartment. The small dinner parties quickly turned into frequent pop-ups with 20 to 60 guests at rented venues. Goh realized that she could be filling a gap in the market for Southeast Asian cuisines. She began to focus full-time on promoting Malaysian cuisine in the Bay Area. Support from the local community became the impetus for opening Damansara in October 2022, her first brick-and-mortar Malaysian restaurant in San Francisco.

Aruna Lee, a South Korean native and former Buddhist nun, founded Volcano Kimchi in 2014 in the heart of San Francisco. Specializing in vegan, organic kimchi and Korean-inspired fermented foods, Volcano Kimchi reflects Aruna’s passion for sustainability, health, and community. Rooted in her deep values, Aruna emphasizes high-quality, eco-friendly ingredients to craft wholesome, flavorful ferments. Beyond food, her work is about connection—nurturing a sense of togetherness through the shared love of nourishing meals. Volcano Kimchi isn’t just a business; it’s Lee’s way of promoting health, sustainability, and community, one delicious jar at a time.