Hello From Hong Kong

Thoughts from Maggie (Government Worker)

Show Notes

Each guest gets to make a statement and is then asked 5 questions:

1. How do you feel about what’s happening or whats happened in Hong Kong?

2. Which one incident has given you a lot to think about, have the protests affected you?

3. What does the future hold?

4. Do you want to stay or leave Hong Kong, when would you leave, where would you go if you left?

5. If there's one thing you could change, what would it be?

If you would like to be a guest on the show and you're in Hong Kong, please contact me with the Hello From Hong Kong twitter account. DM’S are open.

Show Links

www.jonathanjk.com

https://twitter.com/HelloFromHK

Show Notes

This episode contains both English and Mandarin answers, please check the podcast chapter or go to 7:50 for Mandarin. Each guest gets to make a statement and is then asked 5 questions:

1. How do you feel about what’s happening or whats happened in Hong Kong?

2. Which one incident has given you a lot to think about, have the protests affected you?

3. What does the future hold?

4. Do you want to stay or leave Hong Kong, when would you leave, where would you go if you left?

5. If there's one thing you could change, what would it be?

If you would like to be a guest on the show and you're in Hong Kong, please contact me with the Hello From Hong Kong twitter account. DM’S are open.

Show Links

www.jonathanjk.com

https://twitter.com/HelloFromHK

Show Notes

This episode contains both English and Cantonese answers, please check the podcast chapter or go to 8:51 for Cantonese. Each guest gets to make a statement and is then asked 5 questions:

1. How do you feel about what’s happening or whats happened in Hong Kong?

2. Which one incident has given you a lot to think about, have the protests affected you?

3. What does the future hold?

4. Do you want to stay or leave Hong Kong, when would you leave, where would you go if you left?

5. If there's one thing you could change, what would it be?

If you would like to be a guest on the show and you're in Hong Kong, please contact me with the Hello From Hong Kong twitter account. DM’S are open.

Show Links

www.jonathanjk.com

https://twitter.com/HelloFromHK

Show Notes

今集我和Stella再次來到劉伯的小天地分享他的人生故事和經歷，並感謝Stella幫忙翻譯。

自從有一次我和Stella 行山時在一個荒廢的廁所/休憩室遇到劉伯後， 我的好奇心已經驅使我想進一步了解劉伯如何建造自己的樹屋和小天地。

起初我想跟劉伯談談有關他對某些香港歷史的看法， 但這些話題會留待下一次再跟劉伯詳談。因為劉伯當天很雀躍地先跟我們分享關於他和“借回來”的小天地的關係和歷史。 之後還展示了一些他所收藏的硬幣和分享其背後意義。

如果大家有興趣知道有關劉伯的背景和經歷可以重溫第一回的訪問。

Show Links

Part 1 with Mr Lau

www.jonathanjk.com

https://twitter.com/HelloFromHK

Download from Spotify

Download from iTunes

Show Notes

In this episode Mr Lau returns. As does Stella, she was again kind enough to translate. The three of us sit down together to share more stories from our aged guest.

We discuss the nature of Mr Lau’s self-created space in the forest. I personally was curious and wanted to discuss further about the tree house Mr Lau and the abandoned toilet/rest room where Stella and myself first met him.

My original plan was to speak on a range of historical topics pertaining to Hong Kong. Those other questions will be asked in part 3. Mr Lau had a lot of say about the history pertaining to the borrowed spaces of his and then he shifts the conversation to his personal coin collection and shares his philosophy behind them.

Please check the episode listings for part 1 where we are introduced to Mr Lau.

今集我和Stella再次來到劉伯的小天地分享他的人生故事和經歷，並感謝Stella幫忙翻譯。

自從有一次我和Stella 行山時在一個荒廢的廁所/休憩室遇到劉伯後， 我的好奇心已經驅使我想進一步了解劉伯如何建造自己的樹屋和小天地。

起初我想跟劉伯談談有關他對某些香港歷史的看法， 但這些話題會留待下一次再跟劉伯詳談。因為劉伯當天很雀躍地先跟我們分享關於他和“借回來”的小天地的關係和歷史。 之後還展示了一些他所收藏的硬幣和分享其背後意義。

如果大家有興趣知道有關劉伯的背景和經歷可以重溫第一回的訪問。

Show Links

Part 1 with Mr Lau

www.jonathanjk.com

https://twitter.com/HelloFromHK

Show Notes

In this episode Mr Lau returns. As does Stella, she was again kind enough to translate. The three of us sit down together to share more stories from our aged guest.

We discuss the nature of Mr Lau’s self-created space in the forest. I personally was curious and wanted to discuss further about the tree house Mr Lau and the abandoned toilet/rest room where Stella and myself first met him.

My original plan was to speak on a range of historical topics pertaining to Hong Kong. Those other questions will be asked in part 3. Mr Lau had a lot of say about the history pertaining to the borrowed spaces of his and then he shifts the conversation to his personal coin collection and shares his philosophy behind them.

Please check the episode listings for part 1 where we are introduced to Mr Lau.

Show Links

Part 1 with Mr Lau

www.jonathanjk.com

https://twitter.com/HelloFromHK

In this episode we sit down and get casual with Gregory Rivers of TVB fame for a 3rd time.

We open with replying to some of the best YouTube comments from our previous two meetings. This is just a casual chat who is a superstar in Hong Kong. We were recording live on location in Pop Corn Mall in TKO. Be aware of the background noise and there is a baby crying in the first few minutes. This episode is also adapted from a YouTube episode to be released at a later date.

Topics Discussed

YouTube Comments Q&A. We talk about languages (because Gregory knows so many), we talk about:

Gregory’s heart condition, showing the reality of one’s life

Wearing dog make-up,

Future concerts planned in Hong Kong,

The Utility of using the Apple Watch,

Engaging online, being careful what to share because of perceptions

Not getting our movie references,

Saving water in Hong Kong,

Asian roles in mainstream culture

Drawing references to Kim Kardashian and so much more.

Previous episodes here:

First guesting

Second guesting

Show Notes

Hello there and welcome to Hello from Hong Kong, this episode sees a return to our normal format, in between finding guests to share their views with regard to the ongoing protests in Hong Kong, I’m still meeting other people for regular conversations, highlighting an individual who wants to share themselves on the podcast. I’ll do my best to do both.

With that said, today we’re going to meet Sofia, a chocolatier living and working in hong kong. She sells chocolate without all the guilt, they are raw, organic, gluten free, plant based with no added sugars and there is no plastic packaging. Her IG is suphias.functional.foods and you can check out all the goodness there.

Together we talk about how she started, what were her motivations, her product over coming some hurdles

Sophias philosophy towards making foods and turns out she makes other things besides. This is a fun conversation, which I might add was recorded on location so there is some background noise and towards the end there is literally a mic drop moment so the audio suffers a bit, but not too much.

I think more suffering comes from eating her chocolate, as soon as you buy them, they’re eaten right away, that’s the true tragedy here.

Anyway, thanks for listening.

Topics covered

Why is the answer to that, to make delicious chocolate?

Can you break down how you came up with the idea and then turned it into a reality?

What were the biggest hurdles to starting?

Because apartment are so small, how do the logistics work? How do you plan your space for example and surely the problem would get worse as you get busier?

You’re a one woman operation if I remember correctly? How many bars can you make, how long does it take?

Where did you learn how to make chocolate bars?

They are homemade but the consistency is well consistent across the differing bars, because some are crunchy and some are soft, how easy is that for you?

Okay let’s talk about the bars, you have 6 flavours, peanut and sesame, crunchy mocha, black sesame and almond, cacao coconut butter, matcha and Goji Berry and cacao banana.

Why those flavours, some seem to overlap also, but having tried a few, they are different enough.

I’m going to read the ingredients of one of my favourite bars, Matcha Goji - cashew, medjool dates, pea protein, almonds, coconut oils, Matcha, sunflower seeds, goji berries, coconut, chia seeds, coconut milk powder, flax seeds, vanilla extract and himalayan salt. All healthy stuff, Now this one costs a little bit more

Now the bars have to be kept chilled in the fridge, can you explain why to the audience listeners.

How do you decide the flavours how much tasting and testing to do you?

Now the packaging is zerowaste, was that by design?

Last time we met, you also told me you have to sell the food in cardboard for legal reasons, can you explain some of that?

One of the criticisms against foodstuffs, especially the new age stuff is the clarify that no added sugars have been added, but mostly because when you check the label, enough sugar exists naturally in the first place. Your bars however don’t taste overly sweet.

Did you learn how to cook yourself or did you go to school?

Where do you see yourself going with the product? At the moment you have to be careful with its storage right so you’re limited to the more eco-friendly shops with fridges.

Why is there typically so much sugar in a bar of chocolate?

Besides your own bars of chocolate, what are your favourite chocolates?