IO Chats: LinYee Yuan
Watch our first edition of IO Chats, live one-on-one conversations with amazing people from the worlds of food, technology, and design with our CEO Jennifer Broutin Farah. IO Chats are a a part of #SproutsIOLive, our ongoing series of streaming events broadcasted from our Facebook page.
Our first special guest is LinYee Yuan, founder of MOLD. Together they discussed the interdisciplinary nature of food design and the role of technology in the future of food.
LinYee also shared with us her recipe for turkey congee, a perfect way to transform your Thanksgiving leftovers into a delicious meal.
- 2 cups cooked white rice
- 1 leftover turkey (extra meat removed and reserved)
- 4 carrots, quartered
- 4 celery Stalks, quartered
- 1 onion, quartered
Sauté carrots, celery, and onion until fragrant. Add the turkey bones and cover with water (about 8-10 cups). Bring to a boil and then turn down the heat. Simmer for about 45 minutes to 1 hour. Strain solids out of the stock leaving a bit of fat to add flavor.
Add cooked rice and simmer for another hour, stirring occasionally, until it has a porridge consistency. Add extra vegetables (kale, carrots, squash, beans, sweet potatoes) and shredded turkey to cook through.
Add salt and pepper to taste. Serve leftover Thanksgiving sides as toppings for the congee.