A Recipe for Inclusion
My studio work space is a counter, and my tools take the shape of sharp knives, well-worn wooden cutting boards and a drawer of aromatic spices. I build foundations of resilient textures, blend flavors in layers, and balance color with visual symmetry. It is a space of creative freedom where I construct to consume. I find comfort in a multi-sensory practice, and bring these developed skills in service of artistry, generosity and nourishment. And yet, it has been a prolonged journey of learning through step by step processes of listening through making.
I am a self-taught cook with years of practice, I create both successes and messes. My desire to nourish through creativity manifests in a diversity of culinary creations. Yet many well-planned meals have gone bad due to undeveloped skills, lack of confidence and trying too hard to replicate a perfect outcome. The authenticity of my interest is not enough in cooking, or with community engagement.
I have sought out community engaged practice, which is often positioned outside of traditional architectural practice. In this co-creation process, the community shares the role of expertise, their insights and lived experiences bringing invaluable knowledge for problem-solving. Co-creation methods ask that we set aside the traditional ways of showing up as an expert and instead lead with listening and connection. It moves from transactional to relational, and offers opportunities to connect with others in ways that are meaningful.
Though I was eager to include the community in the design process, I never received any formal training of how to do so. When eliciting community input, I noticed missed opportunities due to an expectation of outcome, or an approach that was professional but not inclusive. The only way to learn how to do better was to listen. Some graciously had the patience to share their knowledge, sometimes out of an interest to make their voice heard, and sometimes out of sympathy for my efforts. And while the mistakes were bitter experiences, they served as a reminder to persevere with patience and humility.
There are no “industry standards” for how to engage with community. We rely on, or struggle against, what we have learned through the lens of professionalism. This positions the architect at a distance as the lead in the design process, and risks our ability to consider the lived experiences of others. It is expected that our values do not interfere with what we have to achieve for a finished product.
Sharing a homemade meal is a means to connect with those I do not know with honesty and generosity, without hiding behind professional language and practice. I started bringing vegetarian chili to community-building meetings, making enough for over twenty people. I would multiply a basic recipe, balancing the flavors through sensory measures. I would spend the day surrounded in mounds of chopped onions, carrots, mushrooms, and red bell peppers. While the chili was slow-cooking, I’d package the rainbow of toppings for personal preferences to embellish each individual serving. At a gathering, I’d heat the chili in my crockpot, with large additional pots standing by ready to refill. The overflowing portions translated to an abundance of care.
We have an opportunity to connect with others to create inclusive environments, where services rendered are offerings without an expectation of return. We open up possibilities of being welcomed, how we show up as guests informs how we are received. Sharing my creativity through nourishment is a way to offer an authentic gift of self as I would to family. Sharing a homemade meal builds community and is the embodiment of care. If something as simple as a warm bowl of chili can make people feel included, then you’ll find me in my studio.
Vegetarian Black Bean Chili for Family
I began making vegetarian chili when my daughters were young. It was a fast, easy and healthy option. I have adjusted the types of ingredients, but the base remains the same: a tablespoon of oil, half an onion chopped, a can of black beans, a can of diced tomatoes, and salt. I add other complementary textures based on what I have on hand. Over the years the dish has grown with me like an old friend, aging with depth and complexity but with familiarity and comfort that builds trust.
1 tablespoon extra-virgin olive oil
½ medium red or white onion, diced
1 can (15 oz) diced tomatoes, with juices
1 can (15 oz) black beans, rinsed and drained
½ large red bell pepper, diced
1 medium carrot, grated
1 cup diced mushrooms
½ cup frozen corn, thawed
1-2 cloves garlic minced
1 tablespoon mild chili seasoning powder (or 1 t. cumin powder + ½ t. smoked paprika, or just salt)
½ teaspoon salt or to taste
1 cup tomato juice or water (add more for soupy chili)
2 teaspoons lime or lemon juice, or to taste
Any variations of toppings: chopped fresh cilantro, sliced avocado, tortilla chips, sour cream, grated cheddar cheese, Mexican cotija cheese, chopped jalapenos, chopped scallions, lime wedges.
INSTRUCTIONS
Over medium heat, warm the olive oil until shimmering. Add onion, cook until translucent.
Add diced tomatoes and their juices and cook until they soften, about 3 minutes.
Add the garlic, chili powder. Cook for about 1 minute.
Add bell pepper, carrot, mushrooms. Stir to combine and cook, stirring occasionally, until the vegetables are tender and mushrooms are cooked, about 7 to 10 minutes.
Add the drained black beans. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 15 minutes. Add lime or lemon juice, and 1 c. tomato juice or water. Add corn until heated. Salt to taste.
Slow cook on low heat for 15-20 minutes, stirring occasionally. Sauce should thicken slightly.
Serve hot with lots of toppings and warmed corn tortillas.
Servings: 3-4 bowls of chili
For a community gathering:
For 6-8, multiply portions by 2
For 10-12, multiply portions by 3
For 16-18, multiply portions by 4
Published in AIA DC Avenues Journal, Volume 4, Authenti-city, December 2021
Community Dinner with Pathways to Equity Fellows, Spring 2020