The Arts Resilience Archives supported by Illinois Humanities

The Arts Resilience Archives supported by Illinois Humanities

Chicago Cultural Alliance is pleased to announce to our members and supporters that we were approved for the Illinois Humanities 2020 Community Resilience Grant!

The goal of this grant category is to support organizations in using the humanities to make visible the experiences of residents during the COVID-19 pandemic and highlight stories of community resiliency throughout the state.

The Community Resilience grant presents a significant opportunity which enables the Alliance to work with new tools and materials generated by StoryCorps Chicago, to engage our Members in order to create an oral history archive specifically collecting, documenting, and sharing museum and arts professionals’ first-hand responses to COVID-19 and the ensuing crisis. Working with Amy Tardif at Story Corps, we are able to utilize two specific free community archives methods, including StoryCorps Connect and Virtual.

This program, Arts Resilience Archives, will comprise of an initial collection of 20-30 oral histories spanning a broad range of arts and museum professionals, diverse cultural groups. Freelance editors will edit approximately 4 select interviews for a workshop and listening event in October to share impact and take-away points. The arts community will be able to freely access and contribute to these archives in the future for uses such as building solidarity, networking, and healing, as well as long-term planning and cultivating emergency response preparations.

We are more than excited to have received this grant and for the opportunity to put the Arts Resilience Archives in motion!

For more information about the program, contact Andrew Leith: [email protected]

 

National Indo-American Museum’s Mint Chutney

National Indo-American Museum’s Mint Chutney

National Indo-American Museum


Taste from Home is a collection of recipes and stories can be used as a way to connect with others and facilitate conversations about race, culture, and identity over a new recipe. Make a cultural dish and sit down with family and friends and have a discussion of the culture it represents.  Please consider making a tax-deductible donation today, if you are able. If you are unable to donate, you can still participate by sharing a recipe by using hashtags #tastefromhome, #tastefromhomerecipe, & #chicagocultural on Facebook, Twitter, or Instagram.


 

“The National Indo-American Museum builds bridges across generations and connects cultures through the diverse, colorful stories of all Indian Americans. Their highly successful Taste of India program provides an insider’s tour of Devon Avenue’s ethnic marketplace. These recipes come from one of their partner restaurants: ROOH Chicago “

Mint Chutney

Ingredients

Blend Together
• Mint Leaves 1/4cup
• Cilantro Leaves 1 cup
• Garlic Peeled 2 tsp
• Ginger Peeled 5 tsp

• Green Chili 1 seedless
• Lemon Juice- 1 3/4 tsp
• Ice Cubes 2 to 3 ice cubes

Add in Post Blending
• Yogurt 1/2 cup
• Salt 3/4 tsp
• Roasted Cumin Powde 1/2 tsp

• Chat Masala- 1 tsp
• Sugar- 1 tsp
• Black Salt 1/2 tsp

Method
• Wash and pat dry mint and cilantro.
• In a blender add in all the ingredients to be blended together.
• Blend till a fine puree, pour it in a mixing bowl.
• Add in rest of the ingredients and taste for seasoning.

Linda’s Oxtail Soup

Linda’s Oxtail Soup

Linda’s Oxtail SOup, Supporter of the Chicago Cultural Alliance


Taste from Home is a collection of recipes and stories can be used as a way to connect with others and facilitate conversations about race, culture, and identity over a new recipe. Make a cultural dish and sit down with family and friends and have a discussion of the culture it represents.  Please consider making a tax-deductible donation today, if you are able. If you are unable to donate, you can still participate by sharing a recipe by using hashtags #tastefromhome, #tastefromhomerecipe, & #chicagocultural on Facebook, Twitter, or Instagram.

“This is a food that I grew up with on the family farm in Rosedale, IN. My Mom would start it cooking on the stove in the morning and it would cook all day. The smell slowly filling the whole house until it was time to eat it. It smelled so delicious.”

Measurements are approximate

2 lbs oxtail bones

3 quarts water

1 onion, chopped

4 to 6 stalks celery, chopped

Put in large pot, with a sprinkle of both salt and pepper.  Cover.  Cook over low heat ( should only lightly simmer) on stove for 4 to 6 hours, until meat is very tender and easily removed from the bones.  Remove meat to a separate container and cool slightly, until it can be handled.  Remove the bits of meat from the bones and return to the pot.  Discard bones, fat and gristle.  At this point this can be frozen for later, or chilled over night and the fat skimmed off.  When ready to use, reheat slowly until boiling.

Add:

1 1/2 cups diced potatoes

1 1/2 cups diced carrots

2 cups tomato juice

Return to boiling.  Add:

1/2 cup frozen peas

1/2 cup frozen corn

1/2 cup diced turnip or

1 cup chopped cabbage

1 to 2 cups dried wide egg noodles (optional)

Return to boiling and cook until noodles are cooked, about 10 minutes.  Serve hot.

Mai’s Mutabal Kousa Dip

Mai’s Mutabal Kousa Dip

Mai Kakish, Food Blogger for almondandfig.com


Taste from Home is a collection of recipes and stories can be used as a way to connect with others and facilitate conversations about race, culture, and identity over a new recipe. Make a cultural dish and sit down with family and friends and have a discussion of the culture it represents.  Please consider making a tax-deductible donation today, if you are able. If you are unable to donate, you can still participate by sharing a recipe by using hashtags #tastefromhome, #tastefromhomerecipe, & #chicagocultural on Facebook, Twitter, or Instagram.


 

Mutabal Kousa:

A Summer cooling salad with fire-charred zucchini, mint, and yogurt from my grandmother’s kitchen

A recipe by Mai @almondandfig

www.almondandfig.com

Since my trip to go home to Palestine to visit my family was canceled this summer. I found myself cooking dishes that evoke my senses. These summer dishes are an account of memories that dance through my childhood and the summers spent with my family in Palestine. The fresh herbs my mother’s plants, the seasonal vegetables, and the tree-ripened fruit in my grandparent’s garden. The rhythmic beat of teta’s (grandmother) mortar and pestle pounding this mutabal. These are the type of things that evoke more than just memories, they excite my imagination and fill my senses with possibilities. So this summer when Palestine seems in the far distance you will find me cooking from home, the summer dishes that my grandmothers and mother make.

Summer lunch at my grandmother’s house was often filled with dishes like this one. Teta always cooked with whatever is in season.  She would be happy eating a bowl of this mutabal with charred crispy bread (that’s how she likes it), olives and sliced tomatoes.

Mutabal in Arabic means “seasoned.” It often refers to these delicious creamy salads or sides that are often mixed with tahini, yogurt or the combination of both.  My teta’s cooling mutabal with charred kousa, creamy yogurt and mint is perfect in the summer with grilled meats, part of a mezze plate, served with pita bread and other crisp veggies.