Dearest Lao Food Lovers, It's been far too long since we last savored the incredible flavors that adorned our Pa Khao, but fear not, for we have some extraordinary news to share with you: we're back in action! I'm absolutely thrilled to embark on this exciting journey with all of you at the Lao Food Foundation. My first week as Executive Director has officially begun, but my love affair with Lao Food spans countless decades and generations. Before we dig into our mission to expand our Pa Khao with even more delectable dishes, I'd like to take a moment to refresh your memory and help everyone ..read more

Written by: Lasamee Kettavong Edited by: Darby Dyer Photo: Lasamee Kettavong I always visit the cookbook section of a bookstore, no matter where I am. Whether it’s where I live, Denton, TX, or where I’m visiting, which so happened to be Montreal, Quebec, this time. It was a rainy day, so my partner and I dodged into a welcoming bookstore off the stretch that we’d been walking on to warm up and get a feel for what an independent bookstore in a different country might be like. I headed straight to the food and dining shelves of course. I write cookbook reviews specifically about Lao cookbooks a ..read more

Interview by: Lasamee Kettavong Featured: Owners of Sep Lai - Chef Line and Chef Natassia Edited by Nicole Balderas Photo: Sep Lai In late March of 2022, I visited Sep Lai, a delightful Lao restaurant on a street corner in a bustling Montreal suburb. It had been raining lightly and it was cool enough outside to enjoy a walk around town to work up our appetites. My partner and I enjoyed pretending that we lived in the neighborhood, rather than being the tourists that we were. We’ve always believed that the best way to get a feel for a new place is to walk the streets and eat the local fare.&nb ..read more

Kone Vilakone is based in Laos and created a new logo for the Lao Food Foundation. We sat down with Kone to learn more about his inspiration. Read the interview below! Q: Tell us about what you do!  I have been working in the creative field such as a graphic designer for online and offline, on ground communications, creative consultant for brand strategies for Lao SMEs and NGOs, and an art director for short films such as documentaries. Q: We love our new logo. Would you tell us about how you went about designing it? What was your inspiration? I was introduced by a good friend of m ..read more

It’s Innovation Week, and we are featuring the giants of Lao food innovation in the U.S. Please meet Chef Soulayphet "Phet" Schwader. Hailing from Kansas, Phet pursued his culinary career on the East Coast and it has led him to opening Khe-Yo in downtown Manhattan. Phet attended the Lao Food Retreat in 2020 and sits on the Lao Food Foundation Advisory Board. Q: What does innovation of Lao cuisine mean to you? Why is it important? When we say innovation, I think about how I introduce and describe lao food to people. Separating from other cuisines - especially Thai. How do I get people to think ..read more

It’s Innovation Week, and we are featuring the giants of Lao food innovation. To start us off, please meet Deth Khaia. Deth is based in D.C. and is a Fine Dining Consulting Chef. His career in food began after a neighbor enjoyed one of Deth’s meals and told him that he’d be crazy not to pursue a culinary career. Deth attended the Lao Food Retreat in 2020 and sits on the Lao Food Foundation advisory board. Q: What does innovation of Lao cuisine mean to you? Why is it important? The innovation of Lao cuisine means creating new Lao restaurants and food-related business concepts to ensure a robus ..read more

Written by: Channapha Khamvongsa Edited by: Darby Dyer Photo: First Edition in 1981, 2nd Edition in 1995, 3rd Edition in 2013 This year marks the 65th Anniversary of the death of Chaeunslip Phia Sing, co-author of Traditional Recipes of Laos, with Alan Davidson. Although published in 1981, the recipes were originally penned by Phia Sing beginning in 1966 and completed in 1967, just before his death that same year. Phia Sing’s instructions of dishes, which were served in the Royal Palace, are the first known written recipes of Lao cuisine.  Photo: The original version (1981) even include ..read more

Written by: Lasamee Kettavong Edited by: Dary Dyer Photo: Lasamee Kettavong, Hot Sour Salty Sweet cookbook Whenever I visit Recycled Books, the largest indie bookstore in Texas, I visit three sections in particular. It’s the kind of bookstore you have to enter with a mission in mind since it’s enormous and housed in the historic Wright Opera House in Denton, taking up all three floors.  I pause at the Asian Studies section to try to find a book about Asians in Texas that I once saw years ago but didn’t purchase, and it haunts me to this day that I left it there. I spend time in the Vietn ..read more

A Process of Pride and Economics for Laos Written by: Danae Hendrickson Edited by: Mary Chavez Photo: Danae Hendrickson, women cooking in Laos Why does Lao food need protecting? Food represents more than just our diet; food represents our culture, identity, values, traditions and even our future. Wars have been fought over food! (1) As Lao people, we are well aware of the heated debates that revolve around which country created classic dishes such as papaya salad or mango and sticky rice dessert. These debates are rooted in regional history and shared palates by the people of that region. To ..read more

Photo: Ock Pop Tok, Tai Lue Placemat Q: What is Ock Pop Tok? Founded in 2000 by Englishwoman Joanna (Jo) Smith and Laotian Veomanee (Veo) Douangdala, Ock Pop Tok (East meets West in Lao) is an artisan social enterprise based in Luang Prabang, Laos. Over the years we have grown from a small studio to becoming one of the region’s most important textile and artisanal institutions. Set in lush tropical gardens and located on the banks of the Mekong, Ock Pop Tok's Living Crafts Center is the perfect place to learn more about the fascinating world of Lao textiles and handicrafts. It was created as ..read more