by Art Jefferson
Photo courtesy of Shanti Christensen

Shanti Christensen is a designer, photographer and writer who has traveled the world discovering and capturing what touches the human soul. One of the great wonders that she has been currently documenting is one that has always been a passion of her own…food. Originally from the Bay Area in California but now living in China, Christensen began meeting various families around the country who graciously started teaching her their old family recipes and dishes. She transformed those amazing experiences into her latest venture ShowShanti, a website and forthcoming book that shares these sacred findings and brings the taste of Asia into the homes of millions.

AJ-Explain the concept of ShowShanti and what sparked the inspiration to create it?

SC-ShowShanti started off with my passion to eat, travel, and create. Given everything I knew how to do and loved learning more about, I would travel China and learn how to cook. Family is paramount in my life; my parents inspired me with their stories of travel, injecting me with the passion to travel and live new experiences. The idea of learning how to cook for my future family from other families seemed brimming with stories I could collect and tell.

AJ-What have been a couple of your favorite family dishes that you have discovered during these journeys?

SC-I really love making the famous Sichuan dish Twice-cooked Pork 回锅肉, stir-fried pork belly and chili peppers spiced with chili broad bean paste. Another is Sand Ginger Chicken, easily made in a rice-cooker and never dry.

AJ-You have done a fair amount of traveling for years. Which cities and cultures have provided soul touching moments?

SC-You’d have to have been touched by a certain city yourself, in order to know that question. I always remember my one month in Buenos Aires. I traveled there at a pivotal point in my life when I had much to regret and anticipate. I learned how to travel solo after that trip. Everyday was a poetic existence with the canopied tree-lined streets and deteriorating Parisian architecture. The other place that touched my core with a great sense of accomplishment and independence was my 15-day trek through the Nepal Annapurnas. I had no idea what I was getting myself into, but as I scaled the mountains, the air became thinner and clearer. I crossed the Thorung-la pass at 5,416 metres (17769ft) above sea level, queasy with both knees shot, but my tears couldn’t stop flowing from pure amazement.

AJ-There are some recipes that have been in families for generations. Has there ever been any hesitation amongst certain families to want to share some of those recipes that may almost be treated in a sacred manner?

SC-The families I’ve met have been forthcoming with their recipes, most wanting me to share with the world more about Chinese food. One woman in Shandong gave me a multi-paged Word document, password protected of recipes from her friend’s restaurant in Sichuan. It’s all in Chinese, so it’s still a secret to me! I was touched being honored with safe-keeping of the secret recipes. I’m not supposed to share them with anyone or even post them online.

Photo-Gregory Boyd

AJ-For the man or woman who is always on the go, what dishes can they actually make to be able to enjoy the best of both worlds of taste and convenience? Is that actually possible?

SC-For people on the go, I strongly suggest starting with fresh ingredients and stir-frying with few spices. Stir-fries, when done properly retain the nutrients and natural flavor of the ingredients. They’re both quick and healthy.

AJ-In relation to the topic of fast and convenient, in countries such as the United States, it has definitely been transformed into a sort of “fast food nation” of wanting everything quick and in a hurry. How hurtful is that mentality in relation to the value of what we eat?

SC-Convenience has sadly become the deepest pitfall of health in many ways, not just food. When it comes to the time we have and what we put into our bodies, many people prioritize time to health. Instant noodles are quick, but high in sodium and mono-sodium glutamate. A quick meal at a fast food chain is loaded with processed cheese, savory animal fats, and if it’s flaky, it has lard! Once in a while, indulge! Sadly, busy lives, bare budgets, and time constrained by necessity force people into the habit of depending on the “value meal.”

Photo-Gregory Boyd

AJ-You are currently based in China. What are some of the not so publicized wonders that you have discovered during your stay there?

SC-I have been amazed how in addition to what the media reports about China’s pollutants and environmental disasters, the people I have met are concerned with quality of food, obtaining organic produce, and do not support genetically modified foods. At the end of the day, we all want what’s best for our families. It’s just tragic that in every country, no matter the political ideology, the common man’s sacrifices are the foundation of progress. The more I meet families who care about health and environment, the more I feel the presence of an international community.

AJ-I know a ShowShanti cookbook is soon coming, however I’m sure many people are curious about a possible syndication.

SC-For now I’m focusing on the food blog, but reserving the recipes for a future cookbook. Interest has stirred with regards to a television show, which I believe would be a lot of fun. September, I will be hosting courses and events at a local Beijing restaurant specializing in vegetarian and organic food, Paper Beijing. (More about this later.)

AJ-Finally, what have you discovered about yourself during all these magical experiences and joyous moments from the many people and families you have encountered?

SC-I have discovered how much I love interacting with people. I’m endeared to the warmth of people offering their homes and food in exchange for the sheer pleasure of learning more about my own culture and wanting to share theirs with whomever I reach through the ShowShanti website. No matter how little a family has, they are generous with the experience they give my team and I. I’ve netted fish at a family fish farm, witnessed a sheep killed and prepared for meal, bought snake in a market and sautéed it, eaten a tragic meal of Black Bear (unknowingly), harvested meat from hairy crabs, made countless dumplings, and eaten wild mushrooms from Yunnan. Everyday, I discover how lucky I am to have met all the people I have who have given me such amazing stories.

Check out more information on http://showshanti.com/