INGRAINED

Rice as Community Care
PERSONAL
NOVEMBER 2020 — PRESENT

When we think of comfort, we often turn to food. We crave sustenance after a long day on our feet, or the small luxury of something delicious after a day when everything goes wrong. For centuries, humans have looked to food for self-care—our East and Southeast Asian ancestors have found solace in the numbing, sweaty spice of Szechuan peppercorns in the ice-cold winter, or the first mouthful of a savory bowl of pho when you’re under the weather. In many cuisines around the world, rice is a staple that’s become synonymous with comfort. Whether it’s prepared with broth, butter, water, or sauce, it’s a grain that we’ve come to associate with nourishment—of the body, mind, and soul.

For this series, we wanted to share—and invite other BIPOC to share—rice-based dishes from our heritage that we consider forms of self-care.

KAW SACH CHROUK BY NIA JAMES STARR

Eda and I held a rolling submissions period for people to send us their stories. Eda helped wordsmith and copy write stories, while I work on creating graphics for each story to be digestible on Instagram (square format, chunks of text, image, and drawings).

Below are some example graphics from the various entries we have posted so far. The project is currently ongoing and new stories are being posted every week on both our Instagrams.

JOOK by ANNABELLE RYNERSON
UBE CHAMPORADO by ABI BALINGIT
ROAST DUCK RICE by CHERYL CHOW
SABA by KAI SAMPADIAN

This project is an ongoing collaboration with writer and friend Eda C. Yu.

Eda YuIngrained Site

THANKS FOR VIEWING!