Min-Huang Chang, 43, is from Zhubei City, HsinChu County, Taiwan. He and his wife, Yi-Fen Tsai, have been married almost 13 years. They have three children. Yung-Chien is 10 and in fourth grade at Wilson Vance Intermediate School, where she goes by the name of Melody. Yung-Chi, nicknamed Chi-Chi, is 8 and a third grader at Wilson Vance. The youngest, Yung-Che, is 7 and a first grader at Whittier Primary School. The family arrived in Findlay in the summer of 2012 after Min-Huang decided learning English would be important to his business career. He earned an MBA from the University of Findlay in 2014 and is currently a purchasing coordinator at NISSIN Brake Ohio on Industrial Dr.
“I had a subordinate in Taiwan, who had an aunt here who was married to an American. She introduced me to the college here. I was a director in a company (in China) and I was trying to get a better position but I realized the English language was my weakness. I decided studying abroad for my MBA was an easy way to get a degree and increase my English knowledge at the same time.”
Biggest difference between Findlay and home:
“The food! The ice cream here is so sweet. You can get anything frozen at the grocery store and cook it in the microwave. For fast food there is not a lot of choice – pizzas or hamburgers.”
How do you teach your native culture to your children while living here
“We speak Chinese at home. My wife teaches our three children in Chinese about 1.5 hours a day – math, language and other subjects. I’m not sure how long I will stay (in America). Maybe someday we will go back to Taiwan, and we want to keep them up to date with their Chinese studies.”
With three children in public school, what comparisons can you make about education?
“I am trying to stay as long as possible because of the education system. Honestly, I’m very happy the kids have the education they do here. In Asia, the parents focus on school. Sometimes they don’t care if the children understand the meaning of something, as long as they move up in school. In math, they might memorize a formula but they don’t know how to create it. Here, parents and teachers work together to improve the students. In Taiwan, parents feel the school should take full responsibility for the students.”
Favorite Findlay spots:
Like most parents with young children, time alone is hard to find. “With three kids?” asks Yi-Fen, laughing. When a babysitter can be found – usually a Taiwanese student from UF – they like to go to the movies. As a family, the Changs enjoy riding their bikes around the UF campus or going to Riverside Park. TJ Maxx is a favorite shopping spot.
Cultural tradition you enjoy from home:
They try to celebrate Chinese customs when they can – Chinese New Year is perhaps the biggest holiday.
Cultural tradition you enjoy here:
Christmas, Easter and Halloween.
Lasting impressions and challenges between cultures as a parent:
“Right now (the children) are in America. They are learning about the culture of America because we are here. I have no judgement about which is right or wrong.”
Is it hard being so far away from the rest of your family?
“We try to go back every two years. But we really don’t worry about keeping in touch – we use Facetime. We taught both of our parents how to use an iPad.”
Favorite Recipe: TiwaneseTomato Eggs
- 6 large eggs
- 8 oz. fresh tomato (cut into thin wedges)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon ketchup
- 2 tablespoons water
- 2 tablespoons vegetable oil
- some shredded gingers
- some chopped green onions
Method: Beat eggs with 1/2 teaspoon salt until smooth but not frothy. Heat 2 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the chopped ginger and cook for 10 seconds. Add tomatoes, ketchup and cook, stirring and turning occasionally about 30 seconds. Add 2 tablespoons water, then cover with the lid about 3 minutes. Open the lid and sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine. Add eggs on the top. Cover the lid again and cook for about 2-3 minutes. Open the lid and serve sprinkled with reserved green onions.
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