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W hen I first arrived in Korea, I was fleeing a disastrous life. I had graduated in the dawn of the Great Reces- sion, the magazine I had cofounded in Chile was fail- ing to get off the ground and I had returned to New York fight it out for crappy restaurant jobs. Friends began to disperse on their various paths, and I was left broke, alone and unhinged. Halfway around the world, there was Korea. The government was seeing the peak of its drive to put a native English teacher in every public school in the country, and its private industry equally in demand. Within weeks, I was on a plane. Like thousands of expats before me, Korea represented a fresh start, a new chance to make something of myself. Though teaching wasn’t my dream job, I was grateful for a new beginning. But now more than ever, Korea offers more. I realized opportunities were everywhere — it was just up to each of us to find and seize them. As I grew up, I witnessed the expat community do the same. There have been revolutionary changes in this niche of Korea, the results of expats with a vision who were breaking from limitations, taking a chance, pioneering new ideas and dreaming big. Because of Lance Reegan-Diehl’s big dream to foster local music, for example, what was once a collection of unknown rock bands play- ing in sketchy underground bars up the street from some roadside kimchi pots has become the twice-annual HBC Festival, launched the same year as Groove’s founding in 2006, which showcases some of the best acts the local rock scene has to offer. People’s big dreams have also led to big changes in Seoul’s culi- nary scene, where pioneering connoisseurs have brought the tastes of home and sometimes made them even better. Finally, a sandwich with authentic ingredients, curry from the heart and many a microbrew to wash the taste of Cass from our palates. Dan Vroon (Craftworks), Wahid Naciri (Casablanca), the Guru family (Everest), Troy Zietzlberger (Reilly’s) and Linus Kim (Linus BBQ), to name but a few, thank you for dreaming big. Certainly, there is much cynicism to be had about Korea’s trea tment of the foreign community here. The barriers to starting up a business are huge, especially for those who aren’t Korean or married to one. While the country has slowly been getting used to the presence of non-white foreigners, countless episodes have shown that racism to- ward black expats is still rampant, such as discrimination in job-hunting or, in recent memory, the sign at a restaurant banning Africans amid Ebola virus fears. Gays are still often discouraged from coming out in the workplace, and the safe spaces in society are on the fringes. These challenges are difficult to overcome, but not necessarily im- possible. This publication itself is a product of big dreams, backed by dedicated, talented volunteers and visionary leadership. Since Groove’s humble beginnings as a 20-page glossy (then called The Groove) advertising Seoul singles and explaining the basics of Kore- an language and culture, this publication has evolved with the expat community itself. Now we serve as an ear to the ground for long-term expats nationwide who care about more than weekend plans, focusing on the stories that we believe matter to our small but growing society. Since taking the helm a year ago I’ve been lucky to work with an inspiring bunch of journalists and artists who are eager to help realize that dream, and we will continue to dream big in our commitment to providing the best journalism possible. To me, Korea is a place that’s far from perfect, but it’s one that offers a clean start to be whoever you want to be. All it takes is a vision, drive and a whole lot of help. The biggest dreams encounter the biggest challenges, but overcoming them makes success that much sweeter. So even if you don’t have the life you may have envisioned for your - self, you don’t have to waste away your time here; there are plenty of ways to improve yourself or make a difference to your community. Try something you wouldn’t dare “back home.” Do stand-up comedy. Start a business. Stand up for a cause. (Write for Groove!) Seek out people who share your interests or ambitions. Find those who inspire you to do better. Or, save up, get out and go on that yearlong backpacking trip. It’s okay to fail. Just do something. Take risks and dream big. Community The funnyman returns: Brian Aylward kicks off another Asia tour “What’s the best thing about living in Korea?” “Thailand.” That’s how co- median Brian Aylward responded when being interviewed in these very pages a few years ago. He was leaving Korea then for the second time, and although it was a funny joke, you could tell there was an element of truth to it. Apparently comedians must be equipped with a sense of irony as well as sarcasm, because he’s back for round three on the peninsula, which will serve as a launch pad for a stand-up tour spanning most of Asia and his base of operations for the foreseeable future. On Oct. 20, he kicked off with a six-day run through Hong Kong, Guang- zhou and Macau, to be followed by Indonesia, Singapore, Malaysia and Vietnam from Nov. 27 to Dec. 13. “Currently I’m working on dates for India, Thailand and possibly the Philippines. Once I get all that confirmed, I will be adding dates in Korea at the end of that,” he says. With that, his story would come full circle, a story close to a decade in the making. Story by Ian Henderson next up: NOVEMBER 2014 Food Jack and the Beanstalk reaches new heights in vegan dining With a stray glimpse down any street or narrow passageway in Korea, a beef, chicken, or pork restaurant can almost certainly be found. Prevalent dishes include bulgogi, marinated and grilled beef, and samgyeopsal, a grill-it-yourself barbeque dish of pork. Korean barbecue joints, chimaek (chicken and beer) bars and other meaty eateries line the bustling back- streets and popular areas of Busan. Favorite foods — if any indication of the amount of meat-based restaurants in the country — are varied meats, and lots of it. Sophia Kim, however, the proprietor of Jack and the Beanstalk in Nam- cheon, Busan, runs her restaurant from a polar opposite point of view. Kim steers clear of processed foods in addition to the exponentially popular meat dishes, touting organic, eco-friendly, and genetically unaltered ingre- dients. “I have been so strict to select each ingredient, checking not only organic aspects but for freshness. I have applied it to the products I sell in the Jack and the Beanstalk. It is my creed and pride to respond to the customers who come to Jack and the Beanstalk,” she says. Story by Clint Stamatovich D R E A M B i g By Elaine Ramirez, editorial director editorial Korea is rife with opportunities — take advantage of them www.groovekorea.com / October 2014 6 To comment, email editor@groovekorea.com EDITORIAL