Lifestyle
Food holds special meaning on the Lunar New Year. Readers share their favorite dishes
NPR readers share the dishes they love most for the Lunar New Year.
Jing Gao; Alvina Chu; Amy Fedun; Beth Rogers-Ho; Alice Young; Elsy MektrakarnNguyen; Sarah Low; Anh Therese McCauley
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Jing Gao; Alvina Chu; Amy Fedun; Beth Rogers-Ho; Alice Young; Elsy MektrakarnNguyen; Sarah Low; Anh Therese McCauley
NPR readers share the dishes they love most for the Lunar New Year.
Jing Gao; Alvina Chu; Amy Fedun; Beth Rogers-Ho; Alice Young; Elsy MektrakarnNguyen; Sarah Low; Anh Therese McCauley
More than a billion people worldwide will celebrate the Lunar New Year on Saturday as they usher in the Year of the Dragon. It’s called Tet in Vietnam, Tsagaan Sar in Mongolia and Seollal in Korea. Whether it’s celebrated in Asia or abroad, the annual holiday is a time for many to honor elders, spend time with family, reflect on the past year and wish for a lucky year ahead.
Candied coconut, or mut dua, is a common dish seen at Vietnamese New Year celebrations.
Suzanne Nuyen
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Suzanne Nuyen
Candied coconut, or mut dua, is a common dish seen at Vietnamese New Year celebrations.
Suzanne Nuyen
Like most holidays, a bountiful spread of food is essential to Lunar New Year festivities. In my Vietnamese household, rice cakes called banh chung and candied fruits called mut are as essential to the New Year as turkey and mashed potatoes are to Thanksgiving. Traditional foods vary across Asian cultures. Some have even evolved as Asian diaspora communities invite others to share in their traditions.
I wanted to know what dishes NPR readers couldn’t go without on the Lunar New Year. These were some of the dishes that stood out as favorites, plus one special recipe a reader created for her grandchildren.
Responses have been edited for length and clarity
Banh chung
Banh chung and banh tet are quintessential parts of a Vietnamese Lunar New Year meal.
Suzanne Nuyen
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Suzanne Nuyen
Banh chung and banh tet are quintessential parts of a Vietnamese Lunar New Year meal.
Suzanne Nuyen
Making banh chung involves a labor intensive process. Often, the entire family is roped in to help.
Suzanne Nuyen
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Suzanne Nuyen
Making banh chung involves a labor intensive process. Often, the entire family is roped in to help.
Suzanne Nuyen
Vietnam’s quintessential Lunar New Year dish is a labor of love. Banana leaves are meticulously washed, then wrapped around sticky rice filled with pork belly and mung beans. The cakes are boiled for hours before they’re ready to eat. It often takes a whole family to make the dish.
For Yolanda Vo, the dish reminds her of her refugee parents, who brought their tradition to the U.S. nearly 50 years ago. Sahra Nguyen watches her mom make the “shockingly laborious” cakes every year. She wrote that she sees her mom’s love for her family in her dedication to making the dish. “I feel deeply grateful for the opportunity to enjoy each bite because I know it’s one of her biggest displays of love,” wrote Nguyen.
Hot pot
Alvina Chu loves hot pot for the new year because “the meal gathers us around the pot to commune with each other and enjoy our favorite bites.”
Alvina Chu
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Alvina Chu
Alvina Chu loves hot pot for the new year because “the meal gathers us around the pot to commune with each other and enjoy our favorite bites.”
Alvina Chu
Amy Fedun’s special hot pot includes whole grilled or baked fish and lamb chops.
Amy Fedun
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Amy Fedun
Amy Fedun’s special hot pot includes whole grilled or baked fish and lamb chops.
Amy Fedun
There are endless varieties of Hot pot across Asia. It’s also known as Chinese fondue or huoguo in China. In Vietnam, it’s called lau. In Japan: shabu-shabu. All the dishes involve cooking meats, noodles and vegetables communally in a pot of broth.
“It gathers the family around a single pot to linger and commune with each other,” Alvina Chu wrote. “Everyone gets to pick what they like — and the prep is no-stress for mom!”
Amy Fedun wrote that she loves a steamy pot on cold days. She tops her special hotpot with a whole grilled or baked fish, then stacks grilled lamb chops cut to look like bear paws on top of the fish. “There’s a [Mandarin] saying that literally goes, ‘you can’t have both fish and bear paw,’ meaning you have to make a choice between two desirable things,” wrote Fedun “Well, here at my new year’s table, you get to enjoy both.”
Fresh fruit
In Vietnam, a display of fresh fruit represents gratitude to your ancestors on the new year.
Suzanne Nuyen
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Suzanne Nuyen
In Vietnam, a display of fresh fruit represents gratitude to your ancestors on the new year.
Suzanne Nuyen
Anh Therese McCauley thinks durian is a “weird fruit,” but loves it on the Lunar New Year regardless.
Anh Therese McCauley
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Anh Therese McCauley
Anh Therese McCauley thinks durian is a “weird fruit,” but loves it on the Lunar New Year regardless.
Anh Therese McCauley
The highlight of Anh Therese McCauley’s Lunar New Year meals is when her mother brings out the durian fruit. It’s an acquired taste. Its smell has been described as similar to a gas leak. But many covet its custardy taste and texture, calling it “crème brûlée on a tree.” “It’s such a weird fruit, but we can claim it as ours in the Asian diaspora, and I can’t help but love that,” McCauley wrote.
Jessica Hoang’s Vietnamese fruit of choice is the mang cau, or custard apple. Her grandma always had it in her home during the new year. Her mother would tell her stories of growing up eating the fruit in Vietnam and using the seeds to play a marbles game. “My grandma was an intimidating woman — tough, cold and not afraid to be direct,” Hoang wrote. “But her way of showing she cared was giving us food and telling us to eat. In those moments, for a few minutes, a young me was able to be close to my grandma.”
Hainanese chicken
Elsy MektrakarnNguyen’s family always includes Hainan chicken rice as part of their Lunar New Year table.
Elsy MektrakarnNguyen
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Elsy MektrakarnNguyen
Elsy MektrakarnNguyen’s family always includes Hainan chicken rice as part of their Lunar New Year table.
Elsy MektrakarnNguyen
Elsy MektrakarnNguyen’s family has its roots in Hainan, China, just as this chicken and rice dish does. Hainanese migrants took the recipe with them when they migrated across Southeast Asia. The meal of poached chicken and garlic rice cooked in the chicken’s broth is now an iconic fixture in Singaporean street food.
MektrakarnNguyen’s family moved to Thailand before her mother was born. Though the new year, or Songkran, is celebrated there in April, her family continued to celebrate the Lunar New Year. Hainanese chicken, or khao man gai in Thai, was often part of the table of offerings to their ancestors.
“The garlic rice was precooked with LOTS of garlic and chicken fat,” she wrote. “My house would smell of garlic for days after cooking it. The smells of my childhood.”
Braised pork belly
Thit kho trung, or caramelized pork belly with eggs, is Kimberly Huynh’s favorite Lunar New Year dish. She loves how the meat falls apart after hours of braising.
Suzanne Nuyen
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Suzanne Nuyen
Thit kho trung, or caramelized pork belly with eggs, is Kimberly Huynh’s favorite Lunar New Year dish. She loves how the meat falls apart after hours of braising.
Suzanne Nuyen
Like many of the dishes mentioned above, a version of braised pork belly appears on many Lunar New Year tables across Asia. In Vietnam, hard-boiled eggs are added to the dish called thịt kho trứng. “Thịt kho paired with white rice is so comforting,” Kimberly Huynh wrote. “It braises for hours and it just falls apart when it’s ready to be eaten.”
Carrie Huang, from Taipei, Taiwan, enjoys a similar dish from Hangzhou, China called Dongpo pork. She wrote that the layers in the pork belly “represent seasons of the year and the good times and challenging times, similar to the rings inside the trunk of a tree showing the tough years and the good years.”
Jai
Sarah Low isn’t the biggest fan of jai, but she makes it because it reminds her of her culture and her late grandparents.
Sarah Low
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Sarah Low
Sarah Low isn’t the biggest fan of jai, but she makes it because it reminds her of her culture and her late grandparents.
Sarah Low
Sarah Low wrote that she used to hate jai, also known as Buddha’s delight or lo han jai. Still, she makes this vegetarian dish every year to remember her late grandparents and the culture she grew up in. “It’s a dish that is so different than what I cook all year long,” she wrote. “It’s a great way to remember the past and be mindful of the present.”
As for whether she still hates it? “I find I appreciate the flavors, but it’s never going to be my favorite,” Low wrote.
Rice cake soup
A view of Tteokguk during the Korean Food Foundation Luncheon at Bann on February 1, 2011 in New York City.
Mike Coppola/Getty Images
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Mike Coppola/Getty Images
A view of Tteokguk during the Korean Food Foundation Luncheon at Bann on February 1, 2011 in New York City.
Mike Coppola/Getty Images
It’s not Korean New Year, or seollal, without this rice cake soup called tteokguk. The coin-shaped rice cakes are thought to bring prosperity and riches, and its white color symbolizes a fresh start to the New Year.
Myung Armstrong garnishes her tteokguk with seaweed and julliened egg omelette. She wrote that the warm, savory beef broth and soft, chewy rice cakes bring “very happy memories making it with my mother.”
Dumplings
Mikayla Sanford’s makes Tibetan momos every year for the new year. Sometimes, her family can make hundreds of them.
Mikayla Sanford
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Mikayla Sanford
Mikayla Sanford’s makes Tibetan momos every year for the new year. Sometimes, her family can make hundreds of them.
Mikayla Sanford
Dumplings originated in Northern China and spread around the world. They are thought to bring fortune in the new year because they’re shaped like ancient Chinese money. Zhong dumplings, one of the most iconic street snacks of Chengdu, China, are a key part of Jing Gao’s Lunar New Year table.
Mikayla Sanford’s dumpling of choice are momos. They hail from Tibet, where the Lunar New Year is known as Losar. “Tibetan’s never had much flour or meat, so momos were always prepared for special occasions,” she wrote. “My family has been making them since I was a child. We even get together with huge steaming vats to make hundreds of momos during the new year.”
RECIPE: Alice Young’s “No Fuss Grandchildren’s Chinese Dumplings”
This recipe was provided by Alice Young.
Alice Young’s “No Fuss Grandchildren’s Chinese Dumplings”
Alice Young
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Alice Young
Alice Young’s “No Fuss Grandchildren’s Chinese Dumplings”
Alice Young
Alice Young has a unique dumpling recipe that she calls “No Fuss Grandchildren’s Chinese Dumplings.” She spent decades as a law partner and wrote that she had to be “creative and quick” with her food. She created this recipe for her “young, blue-eyed and blonde grandchildren.” They live in North Carolina, where Chinese communities are scarce. To adapt, Young’s recipe uses ingredients that are easy to find and childproof.
Alice Young came up with her dumpling recipe using ingredients that are easy to find in North Carolina and steps that her grandchildren can follow along with.
Alice Young
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Alice Young
Alice Young came up with her dumpling recipe using ingredients that are easy to find in North Carolina and steps that her grandchildren can follow along with.
Alice Young
Ingredients:
- rotisserie or any cooked chicken or meat or sausage, or firm tofu, diced
- chopped green onions or chives or cabbage, or a mix
- mayonnaise or vegenaise
- hoisin sauce
- oyster sauce
- sesame seed oil
- wonton wrappers
Directions:
- In a medium-size bowl mix equal portions of chicken/meat/tofu and chopped greens.
- Add mayonnaise, hoisin sauce, and a splash of oyster sauce and sesame oil until the mixture has the consistency of a sticky filling and tastes good to the sampling grandchild.
- Put a teaspoon of filling in a wonton wrap, lightly wet the edges of the wrap with water on your fingertips, and seal each dumpling in either a triangle or with a crimped edge, depending on the skill and interest of the grandchild.
- Optional- if the grandchild is forewarned and is not likely to swallow a small toy gold coin, sneak one into one of the dumplings as a lucky dumpling.
- Boil a pot of water and drop the finished dumplings in and cook for 6 minutes, until the dumpling wraps are cooked
- For fried dumplings. heat a pan with peanut or almond oil on medium heat, and fry the dumplings for 5 minutes until crispy on the bottom, add a splash of water and cover for 1-2 minutes until the water has evaporated and the dumpling wraps are cooked.
- Serve with soy sauce mixed with rice vinegar and sugar.
Lifestyle
10 books we’re looking forward to in early 2026
Two fiction books about good friends coming from different circumstances. Two biographies of people whose influence on American culture is, arguably, still underrated. One Liza Minnelli memoir. These are just a handful of books coming out in the first few months of 2026 that we’ve got our eye on.
Fiction
Autobiography of Cotton, by Cristina Rivera Garza, Feb. 3
Garza, who won a Pulitzer in 2024 for memoir/autobiography, actually first published Autobiography of Cotton back in 2020, but it’s only now getting an English translation. The book blends fiction with the author’s own familial history to tell the story of cotton cultivation along the U.S.-Mexico border.
Crux, by Gabriel Tallent, Jan. 20
Tallent’s last novel, My Absolute Darling, was a harrowing coming of age story about a teenage girl surviving her abusive survivalist father. But it did find pockets of beauty in the outdoors. Tallent’s follow up looks to be similarly awestruck by nature. It’s about two young friends, separated by class and opportunity, but bound together by a love of rock climbing.
Half His Age, by Jennette McCurdy, Jan. 20
The former iCarly actress’ bracing and brutally honest memoir, I’m Glad My Mom Died, was a huge hit. It spent weeks on bestseller’s lists, and is being adapted into a series for Apple TV+. Now McCurdy’s set to come out with her fiction debut, about a teenage girl who falls for her high school creative writing teacher.
Kin, by Tayari Jones, Feb. 24
Similarly to Crux, Kin also follows two friends across the years as options and opportunities pull them apart. The friends at the center of this book are two women who grew up without moms. Jones’ last novel, 2018’s An American Marriage, was a huge hit with critics.
Seasons of Glass & Iron: Stories, by Amal El-Mohtar, March 24
El-Mohtar is an acclaimed science-fiction writer, and this book is a collection of previously published short stories and poetry. Many of the works here have been honored by the big science-fiction/fantasy awards, including the titular story, which is a feminist re-telling of two fairy tales.
Nonfiction
A Hymn to Life: Shame Has to Change Sides, by Gisèle Pelicot, Feb. 17
Pelicot’s story of rape and sexual assault – and her decision to wave anonymity in the trial – turned her into a galvanizing figure for women across the world. Her writing her own story of everything that happened is also a call to action for others to do the same.
Cosmic Music: The Life, Art, and Transcendence of Alice Coltrane, by Andy Beta, March 3
For decades, the life and work of Alice Coltrane has lived in the shadow of her husband, John Coltrane. This deeply researched biography hopes to properly contextualize her as one of the most visionary and influential musicians of her time.
Football, by Chuck Klosterman, Jan. 20
One of our great essaysists and (over?) thinkers turns his sights onto one of the last bits of monoculture we’ve got. But in one of the pieces in this collection, Klosterman wonders, how long until football is no longer the summation of American culture? But until that time comes, there’s plenty to dig into from gambling to debates over the true goat.
Kids, Wait Till You Hear This! by Liza Minnelli, with Michael Feinstein, March 20
Minnelli told People that previous attempts at telling her story “didn’t get it right,” so she’s doing it herself. This new memoir promises to get into her childhood, her marriages, and her struggles with substance abuse.
Tom Paine’s War: The Words that Rallied a Nation and the Founder of Our Time, by Jack Kelly, Jan. 6
If you haven’t heard, it’s a big birthday year for America. And it’s a birthday that might not have happened if not for the words of Thomas Paine. This new book from historian Jack Kelly makes the argument that Paine’s words are just as important and relevant to us today.
Lifestyle
At 70, she embraced her Chumash roots and helped revive a dying skill
Around 1915, the last known Chumash basket maker, Candelaria Valenzuela, died in Ventura County, and with her went a skill that had been fundamental to the Indigenous people who lived for thousands of years in the coastal regions between Malibu and San Luis Obispo.
A century and two years later, 70-year-old Santa Barbara native Susanne Hammel-Sawyer took a class out of curiosity to learn something about her ancestors’ basket-making skills.
Hammel-Sawyer is 1/16 Chumash, the great-great-great-granddaughter of Maria Ysidora del Refugio Solares, one of the most revered ancestors of the Santa Ynez Band of Chumash Indians for her work in preserving its nearly lost Samala language.
But Hammel-Sawyer knew nearly nothing about Chumash customs when she was a child. As a young mother, she often took her four children to the Santa Barbara Museum of Natural History, where she said she loved to admire the museum’s extensive collection of Chumash baskets, “but I had no inkling I would ever make them.”
Nonetheless, today, at age 78, Hammel-Sawyer is considered one of the Santa Ynez Band’s premier basket makers, with samples of her work on display at three California museums.
Short, reddish brown sticks of dried basket rush sit in a small basket in Susanne Hammel-Sawyer’s kitchen, waiting to be woven into one of her baskets. The reddish color only appears at the bottom ends of the reeds, after they dry, so she saves every inch to create designs in her baskets. “These are my gold,” she says.
(Sara Prince / For The Times)
She grows the basket rush (Juncus textilis) reeds that make up the weaving threads of her baskets in a huge galvanized steel water trough outside her Goleta home and searches in the nearby hills for other reeds: primarily Baltic rush (Juncus balticus) to form the bones or foundation of the basket and skunk bush (Rhus aromatica var. trilobata) to add white accents to her designs.
All her basket materials are gathered from nature, and her tools are simple household objects: a large plastic food storage container for soaking her threads and the rusting lid of an old can with different-sized nail holes to strip her reeds to a uniform size. Her baskets are mostly the yellowish brown color of her main thread, strips of basket rush made pliant after soaking in water.
The basket reeds often develop a reddish tint at the bottom part of the plant when they’re drying. “Those are my gold,” she said, because she uses those short ends to add reddish designs. Or sometimes she just weaves them into the main basket for added flair.
The only other colors for the baskets come from skunk bush reeds, which she has to split and peel to reveal the white stems underneath, and some of the basket reeds that she dyes black in a big bucket in her backyard.
“This is my witches’ brew,” she said laughing as she stirred the viscous inky liquid inside the bucket. “We have to make our own from anything with tannin — oak galls, acorns or black walnuts — and let it sit to dye it black.”
Hammel-Sawyer is remarkable not just for her skill as a weaver, but her determination to master techniques that went out of practice for nearly 100 years, said anthropologist and ethnobotanist Jan Timbrook, curator emeritus of ethnography at the Santa Barbara Museum of Natural History, which claims to have the world’s largest museum collection of Chumash baskets.
“Susanne is one of the very few contemporary Chumash people who have truly devoted themselves to becoming skilled weavers,” said Timbrook, author of “Chumash Ethnobotany: Plant Knowledge Among the Chumash People of Southern California.” “Many have said they’d like to learn, but once they try it and realize how much time, patience and practice it requires … they just can’t keep it up.”
Susanne Hammel-Sawyer adds another row to her 35th basket, working from a straight back chair in her small living room, next to a sunny window and the tiny table where she keeps all her supplies.
(Sara Prince / For The Times)
In her eight years, Hammel-Sawyer has made just 34 baskets of various sizes (she’s close to finishing her 35th), but she’s in no hurry.
“People always ask how long it takes to make a basket, and I tell them what Jan Timbrook likes to say, ‘It takes as long as it takes,’” Hammel-Sawyer said. “But for me, it’s a way of slowing down. I really object to how fast we’re all moving now, and it’s only going to get faster.”
She and her husband, Ben Sawyer, have a blended family of five children and nine grandchildren, most of whom live near their cozy home in Goleta. Family activities keep them busy, but Hammel-Sawyer thinks it’s important for her family to know she has other interests too.
“When you’re older, you have to be able to find a passion, something your children and grandchildren can see you do, not just playing golf or going on cruises, but doing something that matters,” she said. “I wish my grandmother and my father knew I was doing this because it’s a connection with our ancestors, but it’s also looking ahead, because these baskets I’m making will last a very long time. It’s something that comes from my past that I’m giving to family members to take into the future, so it’s worth my time.”
Also, this isn’t a business for Hammel-Sawyer. Her baskets are generally not for sale because she only makes them for family and friends, she said. The baskets at the Santa Barbara Museum of Natural History and the Santa Ynez Chumash Museum and Cultural Center belong to family members who were willing to loan them out for display. The Chumash museum does have some of Hammel-Sawyer’s baskets for sale in its gift shop, which she said she reluctantly agreed to provide after much urging, so the store could offer more items made by members of the Band.
For the last eight years, Susanne Hammel-Sawyer has used the same old can lid, punched with nail holes of various sizes, to strip her moistened basket threads to a consistent size.
(Sara Prince / For The Times)
The only other basket she’s sold, she said, was to the Autry Museum of the American West, because she was so impressed by its exhibits involving Indigenous people. “I just believe so strongly in the message the Autry is giving the world about what really happened to Indigenous people, I thought I would be proud to have something there,” she said.
Making a basket takes so long, Hammel-Sawyer said, that it’s important for her to focus on the recipient, “so while I’m making it, I can think about them and pray about them. When you know you’re making a basket for someone, it has so much more meaning. And I’m so utilitarian, I always hope someone will use them.”
For instance, she said, she made three small baskets for the children of a friend and was delighted when one used her basket to carry flower petals to toss during a wedding. Almost any use is fine with her, she said, except storing fruit, because if the fruit molds, the basket will be ruined.
Baskets were a ubiquitous part of Chumash life before the colonists came. They used them for just about everything, from covering their heads and holding their babies to eating and even cooking, Timbrook said. They put hot rocks into their tightly woven baskets, along with food like acorn mush, to bring the contents to boil.
“People think pottery is a higher form of intellectual achievement, but the thing is, baskets are better than pottery,” Timbrook said. “They’ll do anything pottery will do; you can cook in them and store things in them, and when you drop them, they don’t break.”
1. Tule reeds that grows in the yard in preparation of basket weaving. 2. Susanne Hammel-Sawyer weaves a basket. 3. A basket sits during a break in weaving with tools on a table. (Sara Prince / For The Times)
After Hammel-Sawyer’s first marriage ended, she worked as an assistant children’s librarian in Santa Barbara and met a reference librarian named Ben Sawyer. After their friendship turned romantic, they married in 1997 and moved, first to Ashland, Ore., then Portland, and then the foothills of the Sierras in Meadow Valley, Calif., where they took up organic farming for a dozen years.
Meadow Valley’s population was 500, and the big town was nearby Quincy, the county seat, with about 5,000 residents, but it still had an orchestra and she and her husband were both members. She played cello and he viola, not because they were extraordinary musicians, she said, but because “we played well enough, and if we wanted an orchestra, we would have to take part. I loved how strong people were there. We were all more self-sufficient than when we lived in the city.”
The Sawyers moved back to Santa Barbara in 2013, the year after her father died, to help care for her mother, who had developed Alzheimer’s disease. And for the next four years, between caring for her mother, who died in 2016, and the birth of her grandchildren, family became her focus.
But in 2017, the year she turned 70, Hammel-Sawyer finally had the space to begin looking at other activities. Being she’s 1/16 Chumash, she was eligible for classes taught by the Santa Ynez Band. She had seen several class offerings come through over the years, but nothing really captured her interest until she saw a basket-weaving class offered by master basket maker Abe Sanchez, as part of the tribe’s ongoing effort to revive the skill among its members.
Most Chumash baskets have some kind of pattern, although today people have to guess at the meaning of the symbols, Timbrook said. Some look like squiggles, zigzaggy lightning bolts or sun rays, but the wonder, marveled Hammel-Sawyer, is how the makers were able to do the mental math to keep the patterns even and consistent, even for baskets that were basically everyday tools.
Hammel-Sawyer is careful to follow the basics of Chumash weaving, using the same native plants for her materials and weaving techniques that include little ticks of contrasting color stitches on the rim, something visible in most Chumash baskets. She keeps a good supply of bandages for her fingers because the reeds have sharp edges when they’re split, and it’s easy to get the equivalent of paper cuts.
She keeps just two baskets at her house — her first effort, which “wasn’t good enough to give anybody,” she said, laughing — and a basket hat started by her late sister, Sally Hammel.
This basket hat was started by Susanne Hammel-Sawyer’s sister, Sally Hammel, but the stitches became ragged and uneven after Sally began treatment for cancer. She was so distressed by her work, she hid the unfinished basket, but after she died, Hammel-Sawyer found it and brought it home to complete it. It’s one of only two baskets she’s made that she keeps in her home.
(Sara Prince / For The Times)
“Sally was an artist in pottery, singing, acting and living life to the fullest,” Hammel-Sawyer said, and she was very excited to learn basketry. Her basket hat started well, but about a third of the way in, she got cancer “and her stitches became more and more ragged. She had trouble concentrating, trouble preparing materials,” Hammel-Sawyer said. “Everything became so difficult that she hid the basket away. I know she didn’t even want to look at it, let alone have anyone else see it.”
After her sister died in 2020, Hammel-Sawyer had a hard time finding the basket, “but I did, and I asked my teacher what to do, and he said, ‘Just try to make sense of her last row’ … So that’s what I did.” She added a thick black-and-white band above the ragged stitches and finished the blond rim with the traditional contrasting ticking.
The hat rests now above the window in Hammel-Sawyer’s living room, except when she wears it to tribal events.
“Sally and I were very close, and I think she’d just be happy to know it was finished and appreciated,” Hammel-Sawyer said. “Even the hard parts … deeply appreciated.”
Lifestyle
Nick Reiner’s attorney removes himself from case
Nick Reiner arrives at the premiere of Spinal Tap II: The End Continues on Tuesday, Sept. 9, 2025, in Los Angeles.
Richard Shotwell/Invision/AP
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Richard Shotwell/Invision/AP
LOS ANGELES – Alan Jackson, the high-power attorney representing Nick Reiner in the stabbing death of his parents, producer-actor-director Rob Reiner and photographer Michele Singer Reiner, withdrew from the case Wednesday.
Reiner will now be represented by public defender Kimberly Greene.
Wearing a brown jumpsuit, Reiner, 32, didn’t enter a plea during the brief hearing. A judge has rescheduled his arraignment for Feb. 23.
Following the hearing, defense attorney Alan Jackson told a throng of reporters that Reiner is not guilty of murder.
“We’ve investigated this matter top to bottom, back to front. What we’ve learned and you can take this to the bank, is that pursuant to the law of this state, pursuant to the law in California, Nick Reiner is not guilty of murder,” he said.

Reiner is charged with first-degree murder, with special circumstances, in the stabbing deaths of his parents – father Rob, 78, and mother Michele, 70.
The Los Angeles coroner ruled that the two died from injuries inflicted by a knife.
The charges carry a maximum sentence of death. LA County District Attorney Nathan Hochman said he has not decided whether to seek the death penalty.
“We are fully confident that a jury will convict Nick Reiner beyond a reasonable doubt of the brutal murder of his parents — Rob Reiner and Michele Singer Reiner … and do so unanimously,” he said.

Last month, after Reiner’s initial court appearance, Jackson said, “There are very, very complex and serious issues that are associated with this case. These need to be thoroughly but very carefully dealt with and examined and looked at and analyzed. We ask that during this process, you allow the system to move forward – not with a rush to judgment, not with jumping to conclusions.”
The younger Reiner had a long history of substance abuse and attempts at rehabilitation.
His parents had become increasingly alarmed about his behavior in the weeks before the killings.
Legal experts say there is a possibility that Reiner’s legal team could attempt to use an insanity defense.
Defense attorney Dmitry Gorin, a former LA County prosecutor, said claiming insanity or mental impairment presents a major challenge for any defense team.

He told The Los Angeles Times, “The burden of proof is on the defense in an insanity case, and the jury may see the defense as an excuse for committing a serious crime.“
“The jury sets a very high bar on the defendant because it understands that it will release him from legal responsibility,” Gorin added.
The death of Rob Reiner, who first won fame as part of the legendary 1970s sitcom All in the Family, playing the role of Michael “Meathead” Stivic, was a beloved figure in Hollywood and his death sent shockwaves through the community.
After All in the Family, Reiner achieved even more fame as a director of films such as A Few Good Men, Stand By Me, The Princess Bride and When Harry Met Sally. He was nominated for four Golden Globe Awards in the best director category.
Rob Reiner came from a show business pedigree. His father, Carl Reiner, was a legendary pioneer in television who created the iconic 1960s comedy, The Dick Van Dyke Show.
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