Hansheng Lee

         Art                 Food                 Garden               ACI

The Art of Nourishment

Where culture, comfort, and creativity come together.

Food has always been more than fuel for me—it’s memory, culture, care, and creativity all rolled into something you can taste. Here you’ll find a mix of seasonal cooking, personal recipes, food stories, and the kind of meals that come from working with what’s in the garden, what’s in the pantry, or what’s left after a long day. My approach blends Taiwanese roots, culinary training, and a deep love for comfort food with soul. Whether it’s street food nostalgia, herbal broths, or accidental brilliance from fridge-cleanout nights, this is where I share the dishes that nourish both body and spirit.

It’s been a full, busy, and surprisingly rewarding stretch lately — a mix of recipes, teaching, commissions, and time in the garden. I thought I’d share a little of what’s been happening both in the studio and outside of it.
 

🍤 Recipes with American Olive Farmer

Over on American Olive Farmer, I’ve been sharing some new shrimp recipes that I’m really excited about. They’ve been a fun way to highlight fresh flavors while playing with different textures and techniques. If you haven’t yet, definitely check out their olive oils and balsamic vinegars — they’re beautifully balanced and have been perfect for lifting these recipes to the next level.
 

📚 ACI Course Writing

I’ve also been spending a lot of time writing courses for Art Collective International’s Skool platform. Honestly, it’s been such a joy. In a way, I never stopped being an educator — whether through food, art, or sharing techniques — but this has been a refreshing way to reconnect with that side of myself. Guiding others through the creative process feels like giving back to the community that has always inspired me.
 

🎨 Commission Work

In between teaching and recipes, I’ve been catching up on commissions. These have ranged from bookmarks to small watercolor works, and yes, even a few NSFW pieces. It’s been a nice balance of playful and challenging projects, and I love seeing how these little pieces end up in people’s lives. Each commission feels like a personal collaboration, and I’m grateful for the trust people put into me.
 

🌱 Fall & Winter Gardening

Out in the garden, the seasons are shifting. I’ve planted bok choy, mustard greens, carrots, and a handful of other cool and cold-weather crops. This year has been a bit unusual weather-wise, so it’s been interesting to see how things adapt. Some tomatoes did beautifully — especially the Sun Gold pear cherry tomatoes, which thrived — while others didn’t do as well. That’s gardening for you: lessons, surprises, and small victories.
 

✨ Closing

All in all, it’s been a season of growth — in the kitchen, in the studio, in the classroom, and in the garden. It’s a reminder that creativity doesn’t stay in one lane; it flows through everything we do.

Thanks for following along with my journey — I can’t wait to share what’s next.