In response to the recent wildfires in Los Angeles, chefs Anna Sonenshein and Karla Subero Pittol joined forces to prepare around 10,000 meals for firefighters and evacuees. They favored comfort food, especially soup, as a means to provide emotional support during difficult times. With help from local grocery donations, they creatively used ingredients to make various dishes, including ginger carrot soup and chicken-and-leek congee. Their efforts aimed not only to nourish the body but also to offer solace through familiar flavors, making an impact in the community amidst the crisis.
"Wherever you're coming from, in terms of what you grew up eating, there is some sort of common denominator of a hot, soupy meal. It hits a sweet spot for everybody because they have an emotional association with some kind of warm soup for dinner when they're having a hard time."
"First it was jumbo vats of curry. Then there was a hominy-less take on tomatillo pozole. With donations of leeks and a surplus of chicken, they converted the Little Fish congee recipe into chicken-and-leek congee topped with Fly by Jing's donated chili crisp."
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