May May is closing
美美要關門了.... 天啊 以後要去哪裡買粽子
http://gothamist.com/2007/09/05/after_chasing_a.php
On Monday, the NY Times reported about Chinatown mainstay
May May Bakery's end-of-the-month closing. To those who
flocked to the Pell Street bakery for the prepared dumplings,
shu mai, zongzi ("Chinese tamales"), roast pork buns, and many
other items (much, if not all, made at its Long Island City
warehouse), it's an upsetting prospect.
The bakery is run by three brothers whose father opened the store
in 1965. The Times explained the closing, which oddly enough
is not due to rent issues or lack of customers:
The Hung brothers are closing the company because they are tired,
and their five children — who include a lawyer, a pharmacist
and a teacher — are unwilling to put in the 11-hour days in
steaming kitchens and on the factory floor.
“Our second generation is fully educated, so they don’t want
to work as hard as their uncles and their father,” said John Hung,
55, the youngest of the brothers. “This is one thing we most
regret. We don’t have the young generation to take over.”
After five years of deliberating whether to sell the business,
the brothers — John, Alex and Bill — decided they could not find
a buyer who could continue to assure the same quality. “I can sell
at a good price, but if they ruin the name, that’s something we
don’t want,” John Hung said.
It's a sad but understandable phenomenon. We just wonder if the
ambitions of second generation children of all cultures - and the
first generation's hopes for them - could spell the end of other
types of businesses as well. We just wish that the factory would
stay open - when we went to May May to stock up on our favorite,
Shanghai vegetable buns, we were sad to see that many products
were simply not being made anymore.
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