The first thing that remember buying with my own money was a pack of white tee shirts. It felt good to buy what I wanted and not have to depend on my parents to give me money for clothes. Thanks to my Uncle I was able to shop regularly for more white shirts something I had to do pretty often being they were hard keep clean. He would have me work for his construction company after school and on the weekends, taring down the inside of a house or cleaning up shingles from the roof top. When I think about what made me start wearing over sized white tees in the first place is kind of funny but mostly embarrassing. Growing up, in the neighborhood I was from all kids dressed similar white tee, blue jeans and Nikes, this was the fashion staple where I'm from. You can say we were influenced threw the music, Rap Music specifically that we listened to and tried to imitate because they were rich ,on tv and had all the girls. Over two decades later at the age of 41 I still find myself wearing white tees, mostly in the summer time because they are light weight breathable and reflect the sun in a way no other color shirt can.

Although I am not Asian and don't have much knowledge of the culture, Pho a Vietnamese soup is more than just a delicious food, its more of a totem that creates unity between me and my immediate family. At least once a week, I take my girlfriend and kids out to this Asian restaurant to get Pho. The soup consists of rice noodles, beef, bone broth, trip and herbs. I personally think its the best in northern California.

The bone broth by itself is very flavorful but the seasonings that are added go hand in hand with the soup. I like to put a lot of hoisin sauce, chili paste and a little chili oil. My son tells me that my soup taste is on sweet and spicy side while my son likes his with extra chili paste and extra chili oil. He always has the spiciest soup at the table. As for my girlfriend and daughter's soup, theirs is more on the mild side they like to enjoy the natural flavors of the broth. We always have a good time at that restaurant sitting at the table debating about who's soup taste best. In contrast the Marxist prospective focuses on the people behind the scene in the kitchen making the food with questions in regards of if they make a decent living from the work they do or is their cooking expertise and attention to detail overlooked. Would it be fare for the cook to ask for more money per hour knowing he or she's soup is the foundation of the restaurant? The company would most likely deny the request of a pay increase, maybe even consider letting the experienced cook go to save a buck. If that where ever the case I predict a drastic decrease in cliental. Every cook has their own unique touch that they put into the soup. The meat may look the same and they might add all of the same ingredients but doesn't mean the broth is going to come out as it would if an experienced cook would of made it. The flavor and quality varies from each pho restaurant I'm sure the cliental would decrease due to the soup not being as delicious as before.

Consumers often take this dish for granted because they don't know the hard labor behind it. It takes time, attention and patience. The process starts with a big pot full of water and vegetables and a bunch of bones.