Welcome to LIRS Culture Kitchen!
Lutheran Immigration and Refugee Service is thrilled to introduce our new virtual cooking series, LIRS Culture Kitchen! Join CEO Krish O’Mara Vignarajah as she meets with immigrant chefs, restaurant owners, and others in the culinary world to learn how to cook traditional dishes. Along the way, expect insightful conversations about food, culture, the state of immigration, and why we always seem to gather in the kitchen.
On Tuesday, January 12 at 6:30 p.m., Stacey Mei Yan Fong of 50 Pies / 50 States joined Krish O’Mara Vignarajah for a new episode of LIRS Culture Kitchen. She shared how to make butternut squash hand pies and the story of how baking became “an ode to the country [she has] chosen to call home.”
In our second episode, Lutheran Immigration and Refugee Service President & CEO Krish O’Mara Vignarajah tries her hands at stuffed peppers with Chef Rod of R&R Taqueria.
After the dish was done, he and Krish swapped stories about growing up as immigrants in Maryland and shared their thoughts on the realities of the “American dream.” Don’t miss it!
For our first-ever episode, Lutheran Immigration and Refugee Service President & CEO Krish O’Mara Vignarajah joined forces with Andy Shallal, founder of Busboys and Poets.
Andy showed us how to cook Mekhleme, a traditional Iraqi breakfast hash. After the dish came out of the oven, he joined Krish to talk about immigration, social justice, and how food brings us all together.