>> WITH ME TODAY IS DINA SUMON OF GALLERY LUMINA.

>> THANK YOU FOR HAVING ME.

>> TELL ME ABOUT THE NAME OF YOUR GALLERY, WHAT IT MEANS, AND HOW IT ALL GOT STARTED.

>> WHEN I CAME HERE FIRST, YOU KNOW, I HAD DIFFICULTIES, COMMUNICATION AND DRIVING AND DIFFERENT THINGS, AND SO I SAW MANY DIFFICULTIES, AND A FEW THINGS I SAW, WOMEN HAVE MORE PROBLEMS, GOING IN THE FRONT LINE, SO WHEN I MADE MY MARK, I THOUGHT, OKAY, I DID SOMETHING FOR MYSELF, AND NOW IT'S TIME TO PULL UP SISTERHOOD.

>> UH-UH.

>> AND I STILL BELIEVE THAT WOMEN NEED TO PULL FOR EACH OTHER, EVEN IN 2026, SO THAT'S HOW WE OPENED THE GALLERY.

IT'S SPECIFICALLY FOCUSED ON WOMEN IN ARTS.

>> WONDERFUL.

>> AND THE NAME LUMINA, WHERE DID THAT COME FROM?

>> LUMINA CAME FROM, IT SPECIFICALLY --WE ARE A FOCUSED ART GALLERY, AND WE WANTED TO SHOW SOMETHING THROUGH OUR GALLERY NAME THAT IS A BEAUTIFUL LINE, AND LUMINUS IS A BEAUTIFUL WORD FOR BEAUTIFUL LIGHT.

IT'S A GREEK WORD, AND WE WANTED TO KEEP THIS NAME.

>> THAT'S BEAUTIFUL.

I LOVE THAT CONNECTION.

WONDERFUL.

I'M SO EXCITED TO HEAR MORE ABOUT THE GALLERY.

I ALSO SEE THESE BEAUTIFUL SPICES.

TELL ME ABOUT THE DISH WE ARE MAKING TODAY.

>> WE ARE MAKING SHRIMP CURRY.

>> DELICIOUS.

>> IT'S QUICK, EASY, AND I LOVE IT BECAUSE BOTH OF MY KIDS LOVE IT.

I MAKE IT ALL THE TIME FOR MY KIDS.

>> ANYTHING YOUR KIDS EAT WE KNOW WILL BE GOOD.

TELL US THE INGREDIENTS WE NEED.

>> ONE SMALL ONION.

SALT FOR SEASONING.

ABOUT ONE POUND SHRIMP.

ONE TABLESPOON OIL, ONE TEASPOON TURMERIC POWDER, CHILI POWDER, GINGER POWDER, GARLIC POWDER, AND SOME WARM WATER.

>> LET'S GET STARTED.

>> FIRST WE HAVE TO MAKE SURE IT'S WARM ENOUGH, THE PAN IS WARM ENOUGH, AND THEN WE ADD THE OIL.

>> ALWAYS A GOOD START.

>> A GOOD START, YEAH.

THEN WE WILL ADD THE SHRIMP BECAUSE WE WANT THEM A LITTLE BIT FRIED BEFORE WE ARE STARTED.

>> THAT MAKES SENSE.

THAT'S A GOOD SOUND.

>> THAT MEANS IT'S WARM ENOUGH.

>> YEAH.

>> AND NOW -- >> KIND OF LET THOSE GO?

>> YEAH, LET THOSE GO.

>> NOW WE ARE COOKING.

>> YES.

>> NOW WE LET IT WAIT?

>> WE PUT THE SHRIMP IN, AND THEN WE WILL PUT A LITTLE BIT OF TURMERIC IN, NOT THE WHOLE THING.

>> OKAY.

WHY IS THAT?

>> SHRIMP HAS A SHRIMPY SMELL, SO WE WANT TO GET RID OF THE SHRIMPY SMELL.

>> FOR SURE.

>> LITTLE BIT OF TURMERIC GETS RID OF THE SMELL, AND THEN FRY THEM WITH THAT.

>> SMART.

IS THIS THE KIND OF THING YOU WOULD MAKE ON A WEEKNIGHT FOR YOUR FAMILY?

OR IS THIS --IS IT EASY ENOUGH TO THROW TOGETHER?

>> YES, SO EASY, I MAKE IT REALLY FREQUENT.

>> YEAH.

>> SAY MOM, THERE'S NOTHING, AND EVEN THOUGH THERE'S TEN THINGS IN THE FRIDGE, THERE'S NOTHING TO EAT.

I MAKE THIS AND THEY LOVE IT.

>> THAT'S GREAT.

WE CAN LET THOSE COOK IF WE NEED TO, OR DO WE ADD THE ONION?

>> WE CAN ADD THE ONION, YES.

IN THE BEGINNING, WE PUT THE HEAT A LITTLE BIT UP.

>> OKAY.

>> AND THEN WE WILL ADD THE ONION.

IT'S KIND OF GETTING REDDISH.

>> YEAH.

>> SO NOW WE CAN ADD ONION.

WE DON'T NEED THE WHOLE ONION.

WE NEED HALF OF THESE.

MORE ONION, MORE TASTE.

>> PERFECT, YEAH.

>> NOW WE WILL TAKE SOME SALT.

>> A LITTLE BIT?

>> NO, AS MUCH AS THE SHRIMP NEEDS, SO -- >> YOU TELL ME WHEN TO STOP, OR SHOULD I PUT IT ALL IN?

>> I THINK THAT'S GOOD.

>> GOOD TO START.

WE CAN ALWAYS ADD MORE?

>> WE CAN ALWAYS ADD MORE.

>> I LOVE THE COLOR THE TURMERIC ADDS.

>> NOW YOU DON'T GET THAT SHRIMP SMELL.

>> YOU GET THE AROMA OF THE SPICES.

>> MORE AROMA AND CURRY KIND OF FLAVOR.

>> THE WARM SMELL.

>> YES.

NOW WE LET IT FRY.

>> OKAY, LET THEM GO.

>> WE WILL ADD ALL OF THE SPICE WHEN YOU SEE THE WATER HERE -- >> YEAH.

>> WE WANT THIS WATER TO GET -- >> KIND OF DRY UP?

>> AND THEN WE WILL ADD THE SPICES.

WE DON'T WANT TO COOK TOO MUCH.

>> SURE.

>> BECAUSE OTHERWISE, THE SHRIMP WILL BE HARD.

>> RUBBERY?

>> RUBBERY, YEAH.

MOST OF THE WATER IS GONE.

>> OKAY, WE CAN ADD ALL OF THE SEASONINGS?

>> YEAH.

>> YOU CAN DO SOME, TOO.

>> I WOULD SAY LET'S SLOWLY DROP AND SEE HOW MUCH.

IT MAY BE TOO SPICY.

>> ABOUT HALF OF THAT?

>> YEAH.

GOOD.

OTHERWISE, TOO SPICY.

YES, WE CAN ADD THOSE.

>> ALL OF IT?

>> YEAH.

>> OKAY.

SO COLORFUL.

SMELLING AMAZING.

RELEASING THOSE AROMAS.

OKAY.

THIS ONE?

DO WE PUT ANY MORE TURMERIC IN?

>> YES, WE WILL PUT A LITTLE BIT OF TURMERIC NOW.

>> OKAY?

>> AND THEN THIS.

>> YEAH.

>> BUT NOW, WHAT WE WILL DO, BEFORE WE ADD WATER, WE WANT TO MAKE SURE THAT EVEN THE SPICES -- >> UH-UH.

>> THEY HAVE ALSO THE --THEIR RAW SMELL.

>> YOU WANT TO COOK IT OFF.

YEAH, YEAH, YEAH.

>> BEFORE WE ADD SOME WATER.

>> MAKE SURE IT'S ALL COOKED AND COATED.

>> YEAH, WHAT WE WILL DO, AFTER IT COOKS A LITTLE BIT, WE WILL ADD A LITTLE BIT WATER WATER, NOT THE WHOLE THING.

>> OKAY.

>> JUST A LITTLE BIT.

FOR NOW, YES, IT'S READY.

>> READY, A LITTLE BIT OF WARM WATER.

>> JUST A LITTLE BIT OF WARM WATER.

>> GOOD?

>> A LITTLE MORE.

>> I DIDN'T WANT TO OVERDO IT.

>> GOOD.

>> THERE WE GO.

>> SO NOW, WHAT IS HAPPENING, WE ARE COOKING THE SPICES IN THIS LITTLE WATER, -- >> IT'S MAKING A SAUCE.

>> IT IS MAKING A SAUCE, AND WE --I DON'T KNOW HOW TO SAY THIS, WE LIKE CALL IT KOSHANO.

IT MEANS WE ARE PREPARING ALL OF THE FLAVORS.

>> OH, I LOVE THAT.

SMELLS INCREDIBLE.

>> WE DIDN'T PUT SALT?

>> WE DID PUT A LITTLE BIT OF SALT.

I RECALL THAT.

>> IT'S KIND OF READY NOW.

A LITTLE BIT.

>> NEED TO ADD A LITTLE BIT MORE?

>> NO, JUST WAIT A MINUTE.

>> SMELLS AMAZING.

LOOKS BEAUTIFUL.

IT DOES COME TOGETHER QUICKLY.

>> YEAH, THAT'S WHY I THOUGHT, OKAY, LET'S DO SHRIMP.

IF THEY'RE HAPPY, I'M HAPPY.

I CAN GO BACK TO MY PAINTING.

>> PERFECT.

HOW DO YOU KNOW WHEN IT'S DONE?

CAN YOU TELL?

>> YOU CAN TELL, YEAH, AND THE REASON I'M STIRRING, IN THE MIDDLE, PAN IS MORE HOT, AND MOVE IT AROUND.

IT'S READY NOW.

YOU CAN TELL IT'S READY.

SPICES ARE --AND NOW WE CAN ADD MORE HOT WATER, AND THEN, YEAH -- >> OKAY, SHOULD I ADD A LITTLE BIT?

>> YEAH, ALL OVER A LITTLE BIT OF HOT WATER, AND THIS WILL BE READY.

WE WILL LET IT SIT FOR A LITTLE BIT.

>> THAT'S GOOD?

>> LITTLE MORE.

WE ARE MAKING THE GRAVY NOW.

OKAY, IT'S GOOD NOW.

NOW IT WILL SIT.

>> YEAH.

>> SIMMER?

>> YEAH.

>> BEAUTIFUL.

>> THANK YOU.

>> OH, SO EASY, BUT SO DELICIOUS.

>> OKAY, WHILE THIS INCREDIBLE SHRIMP FINISHES COOKING, TELL US ABOUT SOME OF THE EXHIBITS PEOPLE MAY SEE AT GALLERY LUMINA.

>> WE HAVE ART SPACE ON LUMINAARTSPACE.

COM.

WE HAVE OPEN CALL, AND WE HIGHLY FOCUS ON LOCAL WOMEN ARTISTS, BUT IT'S OPEN CALL FOR NATIONAL AND INTERNATIONAL.

WOMEN ARTISTS CAN APPLY FOR THIS, AND THEN FROM THAT, THERE'S A SELECTION, AND EVERY MONTH WE HAVE NEW GROUP OF WOMEN ARTISTS EXHIBITED IN THE GALLERY.

>> WOW.

SO IT KIND OF ROTATES AND PEOPLE CAN SEE SOMETHING NEW?

>> YES, YES.

>> WONDERFUL AND GREAT EXPOSURE FOR WOMEN ARTISTS.

>> YES, ABSOLUTELY, AND WE ALSO HAVE ARTIST OF THE MONTH AWARD TO ENCOURAGE WOMEN ARTISTS, AND YOU KNOW, EVERY TIME WE WANT TO --WE WANT TO DO A PULLUP --A LOT OF WOMEN ARE DOING THIS TOGETHER, BUT IF WE CAN GIVE EXPOSURE TO ONE ARTIST, THAT'S GOOD FOR THEM.

>> ABSOLUTELY.

THAT'S HUGE.

OH, WONDERFUL.

>> YEAH.

>> THANK YOU.

>> WHAT ELSE IS GOING ON AT THE GALLERY THAT PEOPLE CAN SEE?

>> WE HAVE A FEW MORE THINGS EXCITING.

KIDS ARTISTS AND ADULT ART CLASSES, AND ADULT MASTER ART CLASSES WHERE WE TEACH REALLY DEEP DRAWING, OIL PAINTING, AND EVERYTHING.

WE HAVE A VERY SPECIAL FRIDAY NIGHT WORKSHOP, WHICH IS, YOU KNOW, SNACK AND TEA, AND PAINT.

IT'S TWO HOURS.

IT'S LIKE A FUN SIP AND PAINT KIND OF THING, MORE THERAPEUTIC, ART THERAPY, AND WE ALSO HAVE WORKSHOPS, INVITE LOCAL ARTISTS FROM DIFFERENT AREAS LIKE POTTERY, ECOPRINTING, AND ALL KINDS OF ARTWORK, AND THEY RUN THE WORKSHOP TO OUR GALLERIES.

>> THAT'S GREAT.

PEOPLE CAN TRY NEW ARTFORMS?

>> YES, YES.

>> AND IT SOUNDS LIKE SUCH A COMMUNITY, ESPECIALLY WITH THE FRIDAY NIGHT WORKSHOPS.

>> AND WE ARE --FROM THIS YEAR, WE ARE ALSO ADDING FOR REFUGE COMMUNITY, WHICH I SHOULD SAY THE NEW AMERICAN COMMUNITY, WE ARE OFFERING THEM TWO DAYS A MONTH AFTER SCHOOL PROGRAM, KIDS CAN COME, AND WE PROVIDE THEM --WE WILL PROVIDE THEM ART SUPPLIES, AND THEY CAN PAINT WITH US.

>> THAT'S INCREDIBLE, ACCESSIBLE FOR EVERYONE.

>> YES.

>> THANK YOU FOR BEING HERE AND TEACHING ME THIS INCREDIBLE DISH.

IT'S BEEN GREAT TO HEAR ABOUT THE GALLERY.

THANK YOU.

>> THANK YOU FOR HAVING ME.

>> OF COURSE.

I THINK WE SHOULD GIVE THIS A TASTE.

>> SURE.

LET'S DO IT.

>> LOOKS INCREDIBLE.

PERFECT.