Here in Chicago we celebrated the final InCUBATE Sunday Soup last night, and the group’s list of soup-related projects that have sprung up in the two and a half years since the first Sunday Soup is worth checking out.

The art administration collective will vacate the Logan Square space following one more residency in December. InCUBATE (Institute for Community Understanding Between Art and the Everyday) situates its interests in the vague realm that overlaps art, activism, play, and academia: Their space quickly became one of the few in the city where, if you did work like this too, your most ridiculous ideas were likely to be met with technical questions or pure enthusiasm instead of the more typical, but what do you call it?

As such, it will be missed. But soup-and-funding projects will continue, and in eager anticipation I repost the recipe for Savry’s Cambodian Papaya Soup (above) from Camb(l)o(g)dia.

1 ripe papaya
4-6 cloves garlic
1 small onion
green onion
batch cilantro
lime
olive oil
water or chicken stock
rice

Chop garlic, but not too fine, and fry in oil until golden brown. Add chopped onion before done and fry until transparent. Add water or chicken broth—broth should be very clear, very light. Chop papayas into thick chunks and bring to a boil until soft. Add chopped green onion and cilantro and serve with freshly squeezed lime juice. Serve this, and everything else you ever eat, with rice.