by Marjan

Savorychicks' serendipitous groundwork began fifteen years ago when a mutual friend recognized the collective passion Anja and I share for food. A few years later, fortuitously we met Shirl and Sun; their culinary style added further depth and color to our pallets by introducing us to recipes and restaurants from their respective cultures and experiences. Eventually, Anja moved back to Switzerland and we continued exchanging recipes from San Diego, Los Angeles, Miami and Chicago. Years later, Anja pitched developing a blog to expand our email exchanges to include our culinary travels, recipes and friendship. As immigrants, Anja, Shirl, Sun and I appreciate cultural diversity and recognize the importance of community through culinary arts. Who knew four friends from four corners of the world would sustain a blog for over twelve years?

Recently I received a newsletter from a non-profit very close to my heart, ARTogether, whose mission is to provide art programs that foster compassionate communities where refugees and immigrants can flourish. Culinary arts  has always been a focal point for us; therefore, I was certain you would be equally interested with ARTogether's recent venture.

ARTogether has ingeniously developed EATogether! The genesis of their story runs parallel to ours and I was compelled to share with you not only their poignant cause but also their new EATing journey!  ARTogether's recipe to foster compassionate communities through food and art is certain to nurture both body and soul.  Click here to visit their very first EATogether collaboration.

Here is a preview:


Our first video in this series is for larb, a dish popular in Laos and parts of northern Thailand. Anthony Anousone Singhavong shares with us his Lao version that has been handed down to him through the generations:
"My favorite version of larb involves breaking down a whole chicken and using ALL the parts to make a delicious larb gai. My grandma and mom taught me how to refine the recipe over the years with fresh ingredients. The thing I enjoyed most was cooking with them and learning about how they used to prepare meals in the villages they grew up in. Regardless of what protein you use as the base of your larb dish, please know it's meant to be enjoyed with a lot of sticky rice and good people around the table with you." 

"If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else's shoes or at least eat their food." ~ Anthony Bourdain

Food nurtured and sustained friendships between immigrant women from four very diverse countries, now living miles apart. We learned from each other's culture while savoring deliciously prepared meals. The world needs more compassion for refugees and immigrants displaced from their homeland facing daily challenges. As immigrant women, we recognize the importance of both food and art to unify and challenge all borders.

Thank you ARTogether for your compassion and creativity; drawing upon art and food to bridge the gap that only exists in the imagination.

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique