Innovation Week: Lasamee Kettavong
It’s Innovation Week, and we are featuring the giants of Lao food innovation in the U.S. Please meet Lasamee Kettavong. Lasamee is a marketing and technical communication professional who has a passion for sharing Lao cuisine and culture. She is the founder of Good and Golden, a Lao food and culture business based in Denton, TX. She is the marketing and program manager at a coworking and
innovation space, Stoke, also in Denton, TX. Lasamee enjoys writing, taking hours to read a book in one sitting, nurturing the plants and cats in her house, and most of all, cooking with her partner!
Q: What does innovation of Lao cuisine mean to you? Why is it important?
For me, innovating Lao cuisine means honoring traditional cooking techniques and essential ingredients while moving in a new direction and in different ways than what we've done in the past. Not just for the sake of change, but to be able to invite everyone to the table. For many Lao folks, Lao food is comforting and soul-warming; we want to ensure that whatever innovation happens, we remain able to evoke these feelings and appreciation for Lao food.
Q: What are a few Lao dishes, desserts, or beverages that you've worked to innovate?
Good and Golden has made a lot of Lao food vegan, which is fairly easy since Lao food is so fresh and herbaceous. We've made vegan fish sauce and vegan padaek and also made dishes like khao poon and tums vegan. We're experimenting with jackfruit to make sai oua as well. Because my partner didn't grow up eating Lao food like I did, accidental innovations happen, which is really fun! He just has a different perspective and that's really helpful when coming up with something new. We’re also making Lao flavors applicable to other cuisines with a seasoning mix that we’ve developed!
Vegan fish sauce
Vegan khao poon
Vegan laab
Lao seasoning mix
Q: What does the future of Lao food look like?
I think the future of Lao food is really bright. We have an entire generation and movement focused on uplifting and distinguishing Lao food to put it on the map. Because of the complexities of the relationship between Lao food and Thai food, I think we're reaching a moment of reckoning in that first and second generation Lao folks are proud of their heritage and the food that they love and want to share it.
Q: Who or what inspires your innovation?
My mother inspires me. I cook the food that she made for our family and think of the love that she poured into everything that she did. Her resourcefulness, cheeriness, and spirit move me. I'm also so
inspired by Lao chefs across the United States. Chef Seng at Thip Khao, Chef James Syhabout in Cali, Chef Donny in Dallas, TX, my hometown, and Chef Saeng Doungdara, to name a few.
Q: Where can people learn more about the work that you do?
Folks can find me on LinkedIn, Instagram, and Facebook. People can also find my Lao food and culture business, Good and Golden at goodandgolden.co, on Instagram @goodandgoldenllc and on Facebook, @good.and.golden.llc