Hi friends,

Moment to moment, our current timeline is a forcible reminder to live presently. I am taking in this scenic Portland summer–picking tender blackberries from thorny, overgrown alley bushes. Shucking 3-for-1 sweet corn, plucking every blonde silk for tea. Ribboning an excess of garden zucchini and popping straggler, bite-size cherry tomatoes with a pinch of kosher salt.

I roll dough for homemade galettes, taking care around the edges, finessing cracks and small tears as the world wages on. Elevating my offerings on a golden crust.

I rely more on my improvisational cooking skills as grocery prices soar–appreciating this moment as a creative practice while recognizing the injustice of kidnapped farmworkers and food left to rot in the field. 

I am indulging in this ephemeral seasonal abundance and neighborhood offerings. Leaning into self sufficiency, local produce, and a resiliency we know so well.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

GF + vegan zucchini galette.

What’s cooking?

Making this delectable gluten-free zucchini galette with tofu ricotta and herby chimichurri. A perfect warm weather plate to share and use up that excess of summer squash.

You can watch me make this live on air on my latest KATU2 segment!

The dish

• A reminder on the importance of improvisational cooking.

• Heavy but important read on a disappearing future.

• Gummy worm pasta?!

• Lusting over this courgette collection.

• Excited for Roux foodie week here in Portland.

• Navigating the loss of federal farming grants in CA.

• Please read this G@za hunger diary.

For my foodie founders looking for brand + marketing support–check out closedloopstudio.com to stay in the loop for more studio updates, founder tips, and design + marketing ideas.

Berry jewels only.

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*****

This Daily Ritual Goes Wherever You Do

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Hi friends,

I missed a week. I’ve missed recipes.

Not for lack of ability. For a lack of what to say. Everyday we wake up to the worst news I’ve ever heard. An administration actively destroying the environment, violating human rights, and funding a violent genocide. In the midst of absolute horrors, at seeing an entire population forcibly starved, I am faced with the helplessness and duality of needing to move on with my own life. I know I am not alone in this paralysis, guilt, and uncertainty.

As much as I want to share recipes and joyful inspiration, currently, I want to share in solidarity.

To not look away but to continue circulating awareness and finding strength in my everyday. To look towards a better future.

In this work, you will face the aggravation of other people’s discomfort–do not let that dissuade you from finding resolution in what is right. It is only our ability to make change, to give voice to the quiet despair, that will shift the tides.

The humanity in me, sees the humanity in you, friend.

Stay hungry, stay hopeful,
Hawnuh Lee | Founder, Closed Loop Cooking

Watermelon rind quick pickles.

The dish

• I made quick pickled watermelon rinds live on K2 last week. We eat watermelon as a reminder of resiliency for G@za.

• Speaking to your children about what’s happening in P@lestine. Love this note.

• A reminder–But what can I do?

• PDX local especially but everyone–donate to this mutual aid raffle 4 G@za.

• Today I am fasting for two meals.

• Hope in an eggplant.

• The language of climate change.

• I will forever stan Billie Eilish as she sets the environmental standard for artists.

• Small farms are under attack. Here’s what we can do.

• I’m hosting my next Portland pop-up on July 29 + 30. Come support plant-based food <3

For my foodie founders looking for brand + marketing support–check out closedloopstudio.com to stay in the loop for more studio updates, founder tips, and design + marketing ideas.

Finding inspiration in the intricacies of Persian cake decorating.

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*****

Hi friends,

A seriously underrated cruciferous. Year round reliable, an inexpensive staple in winter produce, stretching veg and nutrients. Providing vital microbes post ferment, transforming sugars into punchy acids and funky krauts. Tender and sweet come summer hauls, leaves peeling with ease to hold up in salads, stir fries, and wraps. Inspiring cabbage-core and plant-based eaters alike. Surviving refrigerator neglect and still saving dinner in moments of need. A friend in cabbage, indeed.

I’m feeling sentimental about all things hearty greens this week as we think about the futures of food. How might access to quality produce shift in this changing timeline? And how can we make better use of what’s available now? Produce q’s encouraging us to lean into local and find new ways to love the underrated.

Reply back with all your cabbage-core finds! And here’s to more cruciferous culinary action.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Limey cabbage cilantro slaw.

The dish

• Sharing my latest foodie rebrand for the amazing Camellia Vegan Patisserie in Portland! Highly recommend :D

• ICE raids are dismantling our food system. Watch this. General strikes impending.

• Learn the skills of the power of the people at Indivisible.org.

• Forever making limey cabbage cilantro slaw.

• I didn’t know I needed this how-to on picking watermelons.

• It’s corn! It’s bread! I am amazed.

• France just banned fast-fashion influencing.

• Best dressed cabbage king reign continues.

• Digging into the new season of food waste friendly pod–Everything But the Carbon Sink.

• Love to see this evolution of third space.

For my foodie founders looking for brand + marketing support–check out closedloopstudio.com to stay in the loop for more studio updates, founder tips, and design + marketing ideas.

I do love a fancy fruit peel nail.

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*****

Hi friends,

Writing to you with full acknowledgement of this present dystopia and refraining from another “joy in turmoil becomes a revolutionary act.” It is… and, rage, disobedience, and action in the face of facism are also revolutionary acts. If you are not fueled with fire at the current overwhelm of neighbors being disappeared, public lands being up for sale, I implore you to appreciate that privilege, and start calling your senators like our lives depend on it. (They absolutely do.) Aforementioned public land sales were omitted from the big heinous bill specifically because of the community call to action.

I long for precedented times. For a collective agreement in people + planet over profit and to find joy in irreverent food memes again. We all deserve that. 

Activism can take many shapes. However you choose to show up in this moment, is, and will be, the revolution we need.

Yours in culinary arms–

And of course–

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Beet chip summer colors.

What’s cooking?

I made my latest salt + vinegar beet chip salad live on air at K2! You can tune into my next segment July 18th.

The dish

• I will only be referred to as Pretzel ___ from now on.

• You can donate ingredients or funds to Meals on Us to support feeding our immigrant friends.

• Garlic girl summer is the aromatic vibe I need right now.

• Must read–why prisons are a climate + human rights issue.

• Just finding about the Ceres Food Film Festival. (Deadline to submit is July 16th!)

• Oregon just launched the nation’s first extended producer responsibility program for packaging and paper recycling.

• Switzerland just mandated animal cruelty practices be declared on labels.

• Think of the lifetime use you’d get out of this baguette jacket.

For my foodie founders looking for brand + marketing support–check out closedloopstudio.com to stay in the loop for more studio updates, founder tips, and design + marketing ideas.

This is the only acceptable sourdough swag.

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*****

Hi friends,

There’s a particular feeling when a new recipe just works. A moment when ideation meets experimentation and flavors come together to create something that is so seriously delicious you can only nod your head in self approval. Chefs live for that feeling. For palette defining dishes that speak craveable volumes and trigger sensory connection for the eater. We all cried at Ratatouille right? 

It’s this moment of culinary clarity that makes cooking so worthwhile. The infinite possibility in every new creation–weaving edible narrative threads together through texture and taste. Where story meets satiety and one can revel in something unequivocally good. This process drives so many chefs, home cooks, and foodie folks (myself and aspiring rodent apprentice included.)

And it’s in this work we find commonality. In understanding each other through what we eat. In what we deem delicious and worthy of sharing. In how we center ourselves and others in each new dish. Because when a bite is that good, we’re all reminded of the simple pleasure in food.

I hope you tasted something epically enjoyable this week, and if you did, share back.

And of course–

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Salt + vinegar beet chip millet salad.

What’s cooking?

New recipe that hits all the right tastebuds–salt + vinegar beet chip millet salad is a must make summer dish. Crunchy, umami, packed with veg. You’re gonna want to make this for every upcoming group gathering. (You can make this with me live on K2 tomorrow!) Just make sure you save your beet greens for a lemony sautée!

The dish

• Keep contacting your elected officials to tell them our public lands are NOT for sale!

• LA is leading the community effort on grocery delivery for immigrants sheltering in place. 

• This iconic baguette holder.

• Seriously inspired by this “bangarang” spread from Oooey Studios.

• Her Grruv is accepting foodie inspired content submissions for upcoming mag issues.

• Dreamy tiled kitchen inspiration.

• Very intrigued by new climate inspired global food mapping app–Food Twin.

• Would take up sewing just to make this pie skirt.

• Please tell me there’s a vegan version of this grilled corn ice cream.

For my foodie founders looking for brand + marketing support–check out closedloopstudio.com to stay in the loop for more studio updates, founder tips, and design + marketing ideas.

Needed to see these dog donuts today.

CLC might make a commission from links or ads in this newsletter,
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Drop a line at hello@closedloopcooking.com. 

*****

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Hi friends,

Transitions are rarely smooth. Shifting from one life cycle to the next is abrupt in nature and try as we might to find comfort in the chaos, sometimes the only thing to do is move through it. In the midst of my own transitions and witnessing a constantly changing timeline, I am in the overwhelm. Oft times, I turn away from food when the anxiety is too much, but this week I am feeling through food. Looking for inspiration in obsessive culinary details, technique, and taste. Finding calm in seasonal produce textures + sounds–rhubarb ribbons and snapping peas. Anchoring in best lighting angles for fennel cuts and how-to storage techniques for springy asparagus. (Hint–upright in a jar of water, like flowers, in the fridge.) Delicious minutia I can sink (my teeth) into while the world turns.

This is your weekly reminder to find an anchor–culinary or otherwise. And keep moving. Putting in the work on what we can control is the best foundation for when you finally find the other side of things. I’ll let you know when I get there.

But in the meantime…let me know what you’re finding calm in and–

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Quick pickled watermelon rinds.

What’s cooking?

New recipes will be back in full swing next week but I’m getting summer started with my fav watermelon rind quick pickles and rhubarb dark chocolate brownies. You should too!

The dish

• Honor Juneteenth and shop Black owned seeds to start your own food sovereignty journey.

• Go sign up for Moji Igun’s newsletter and support Black led sustainability work.

• Here for Samin Nosrat’s Good Things drop.

• Aforementioned rhubarb inspiration.

• Eyeing this Vermont based culinary artist open call.

• Climate change means beanless coffee in your cup.

• Secret kitchen drawers make me happy.

• Feelings about our changing planet–latest pod drop from What If We Get It Right?

If you’re looking for storytelling support, I’m excited to have a few spots open for July! Check out closedloopstudio.com and sign up for the CLS newsletter to stay in the loop for more studio updates, founder tips, and design + marketing ideas.

New recipe formatting incoming.

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*****

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Hi friends,

An inspired post this week reminded me we can rage and still eat cake. Forever existing in the duality of doom scroll inducing news and moments of joy. We can linger in grief and appreciate quiet, delicious comfort. We contain multitudes and resilience lies in fiercely celebrating existence in an uncommon era. Whether that’s with fat dessert slices, dinner with friends, indulgent morning beverages, or otherwise, find time for culinary contrasts amidst the turbulence.

And stay resolute. As we march for change, protect our neighbors + friends–we mark this moment in constancy, steadfastness, and yes, in cake.

Yours in solidarity and like never before–

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

No-bake strawberry mousse cake.

What’s cooking?

Highly recommend this revolution-worthy no-bake (vegan + gluten free) strawberry mousse cake. An exploration in berries and coconut cream with plant-based agar agar setting a divine texture. You can bake along with me or watch things come together live on air on my latest edition of K2 afternoon live.

The dish

• Kicking of berry girl summer and reminding you of all these ways you can use up those strawberry tops!

• Let’s eat cake.

• Love the community aspect of this traveling table.

• Resources for mobilizing community care.

• ICE raids are a climate issue.

• Might need to travel east for this summer of food forests tour in NYC.

• And still cheersing NY for compulsory compost regulations.

• Wish I could join for this Food 52 panel on food + career 6/24.

• In pantry envy content…

If you’re looking for storytelling support, I’m excited to have a few spots open for July! Check out closedloopstudio.com and sign up for the CLS newsletter to stay in the loop for more studio updates, founder tips, and design + marketing ideas.

Ceramic muffin bowls! Genius.

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*****

Hi friends,

In slow build out mode for the studio! I’ve officially plugged in a new-to-me refrigerator (she’s pink!), sourced matching stools, and set out my shingle. Let the culinary exploration endeavors begin! Here’s to making incredible foodie content with intention.

And this is where the anxiety sets in.

I’ve been crafting imperfect food content for years, never letting unknowns dissuade me from creating. And yet, in getting this space set up (which is truly a valiant practice in patience) I’m unsure how to jump back in. For the first time in a long while, I am hesitating. Sharing here for public accountability, in that yes, transitions can be halting and overwhelm can be paralyzing. I’m sure many of you can relate.

But the desire to create is always there. A throughline in every shaky step forward. 

Envisioning perfectly crafted, innovative recipes and client shoots with dreamy backdrops–that’s the vision. And the reality is, the space is far from perfect. I don’t have a shelf for spices, running water, or a broom. (But I have a dustpan??)

What I’m lacking is not a reason to wait though. I am hungry, in all senses to feed this practice and if I put everything on pause for the perfect knife block or a functioning sink I miss the opportunity to move in the right direction. I have run pop-up dinners in office buildings with no stove, cooked in a kitchen with little to no ingredients–resiliency and resourcefulness are what make the chef, not the marble countertops.

Have camera, and an operating fridge, will document. Here’s to taking imperfect action, learning all the while, and eating oh, so, well.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Butternut squash gnocchi.

What’s cooking?

I had a great time on my latest K2 spot making butternut squash gnocchi with comedian Felipe Esparza! We enjoyed a fun, chaotic pasta session and 10/10 would do again. You can make the same gnocchi with less live-on-air pressure at home 😀

The dish

• Ultimate fridge inspiration.

• I didn’t know matcha whisk stands could be this perfect?

• Drooling over the Oatly summer drink lookbook.

• Foodie pop-up cards are my new hyper fixation.

• Scotland just introduced a landmark bill on ecocide.

• This Le Creuset activation is fantastic.

• Great recap–10 ways to get involved with food mutual aid.

• Just found the Women and Climate speaker database and I am taking big inspiration.

• Listening in on this Bad with Money ep on the zero waste movement.

If you’re looking for storytelling support, I’m excited to have a few spots open for June + July! Check out closedloopstudio.com and sign up for the CLS newsletter to stay in the loop for more studio updates, founder tips, and design + marketing ideas.

This is your sign to host a pickling party!

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Hi friends,

I’m moving! Into a new studio space. An exciting transition into a looks-sort-of-professional context I’m more than ready to dive into. I’m building out a studio kitchen for video production, creating new plant-based recipes to share and capturing content for all the incredible food + bev brands in the space. Big shifts on the horizon and stepping into a future where sustainable eating is elevated in all the best ways.

Why focus on content? To normalize alternative eats. Making plant-based food so accessible and aspirational that we see a move towards climate positive kitchen practices as soon as possible. To build connections with a hungry audience and share resources that make vegan-esque enjoyment affordable and the natural inclination. I’m all about romanticizing my plant forward food and I can’t wait to share more as I dig in.

With this in mind, I’m choosing to find what’s going right in the world. Seeking out the changemakers, the innovators, the educators, and focusing on sharing new narratives. If you’ve found something noteworthy lately, reply back!

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Leek + lentil pasta.

What’s cooking?

While I’m getting things set up, you can bet I’m living off a version of leek + lentil pasta with carrot top pesto. Easy, protein + fiber packed and I don’t even mind eating it cold.

The dish

• Need to listen to the PBS podcast series, Going Wild.

• With that in mind, please support public media! Today!

• Dreaming of moving into GBBO famous Kim-Joy’s incredible space.

• The balance between food and fashion. Edible aesthetics. 

• I wanna be one of these Old Ladies Against Underwater Garbage when I grow up. 

• Wish more brands would take a note from Bob’s Red Mill and share how they’re fighting food waste.

• Plastic maxxing and trendy olive oil conundrum.

• If I throw my sourdough a birthday party will y’all show up?

Taking next week off to settle into the new space! Stay tuned for more after the break.

This embroidered sofa is giving me feelings.

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*****

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Hi friends,

Unbelievably, it’s May. The season for CSA signups and veggie starts is upon us. I’ve revived a few hardy plants in my garden box–and by revive I mean I was thoroughly surprised when the mustard greens and strawberries came back in full force despite my unintentional attempts to kill them. Gardening is an act of resilience, at least in my yard. 

I’m reminded of temporal seasonality, in all things, moving into warmer months. Untenable as things may appear, lifeless as my garden bed may look, there are always unknown forces at work. Taking root, building networks–small snippets of life waiting for the right moment to break the surface. I’m holding onto this sentiment, looking for open spaces I can drop my own tender starts into, and do my part. (I believe in you purple kale.)

In our current flux, find places you can plant your own seeds and look for inspiration in what’s sprouting. Literal grounding as we navigate social uprootings and uncertainty. And like my overwhelming abundance of green onions–sometimes it just takes a season for things to take hold.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Use it up roasted Buddha bowl.

What’s cooking?

If you haven’t made these choco matcha macaroons, now’s the time (scroll to watch me make them live on air!)

Busy with a studio move this week (more to come!) I’m relying on the tried and true roasted Buddha bowl with added maple miso brussels sprouts. 

You can bet on seeing more recipes in the coming weeks as I get settled into my new space!

Reduce waste this week

What food scraps have you tried growing lately? Green onions are my go-to: remove white root ends (1-2 inches) and place in water. Change out water every 2-3 days and once roots have grown (about 3-4 weeks) you can replant in soil. Other scraps to save–carrot tops, potato / sweet potato eyes, celery / lettuce / bok choy roots, leek ends… to name a few! Here’s to finding more ways to grow your own this season.

The dish

• You can watch me whip up my fav dark chocolate dipped match macaroons live on KATU2!

• Have you made beet bioplastic yet?

• Must meme brain rot thoughts from David Z.

• Has anyone listened to Eat for the Planet podcast?

• Good to see Kind bars ditching plastic wrappers.

• Obsessed with Interspecies Library of artists’ books, you should be too. Check out QBV’s latest video interview with the founder.

• Eyeing spicy side tables.

A light letter this week as I transition into a new space, stay tuned for updates!

Marimekko pasta collab has no right to be this cute.

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*****

Hi friends,

I’m dipping my chef toes (clogs?) into the fancy drink realm–learning the intricacies of garnishes, whisking sets, and ideal acid ratios. (Always more acid.) Finding the right ways to elevate and imbibe is a needed unwind in the throes of ever present political whiplash. Sometimes, it is just nice to have a little sip. 

Whether it be a grassy (I like it that way) soy matcha in the morning or an NA blackberry pomelo to set an evening vibe or even a spiked cucumber mint spritz if the mood is right. I’m finding liquid ritual a grounding practice. An accessible, something special to mark the occasion of daily life. We move through movements barely present, from one capitalistic drive to the next. The making and partaking of a slow sip is a conscious indulgence of this time. And while we may not have time or funds for anything more extravagant, we can always use an excuse to stay hydrated, right?

Here’s to marking moments–a cheers for right now.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Raspberry cinnamon spelt waffles.

What’s cooking?

I’m enjoying a new weekend waffle habit with these raspberry cinnamon spelt waffles. A slow morning treat (and refined sugar free!) that pairs well with coconut butter and cinnamon maple sunflower seed butter. 

Might I recommend sipping with this date seed caffeine-free “coffee”?

Reduce waste this week

We’re investing in our sustainable storage collection. As making homemade kitchen staples becomes more relevant, finding inexpensive glass containers is of utmost importance! No need to buy brand new when you can thrift, check out buy nothing groups, or hit up local restaurants for upcycled options.

Earth Day energy

I had the pleasure of joining KBOO Portland radio for their inaugural episode of Voices of Vision with hosts Charles Shambry of KBOO and Pallavi Pande, founder of plant-based dishware brand, DTOCS. We talked about sustainable practices, unexpected ingredients, and myths around plant-based eating. Check out the full episode here!

The dish

• Love this ethos on mending plastic.

• We’re losing our favorite foods to the climate crisis.

• The vertical storage shelving of my dreams.

• Plant Based Papi’s rebrand is gorgy.

• All wedding invites should be edible.

• As a pop-up chef, appreciating this dinner party pricing breakdown.

• Are you also suffering in the silent spiral of eco anxiety?

Take action

If you too listen to free-to-use library run Libby app, you know it’s at risk of imminent funding cuts. Here’s a great list of ways to support your neighborhood libraries or consider becoming a sponsor of the ALA to support their court proceedings. Best tip - sign up for a card.

Who wants to start a commune with me? Reply back.

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*****

Hi friends,

In search of IRL inspiration lately. I’m in the midst of client content creation hyperfocus and taking snippets of time to pop my head up and find connection. Recipe testing, filming, researching–the process can be an isolated endeavor. I’m appreciating moments of magic around Portland in delicate spring desserts topped with lovely powdered pink sakura cherry blossoms, vibrant iced matchas on the patio of my favorite cafes, sampling garlic scape vegan cheeses at the farmers market, and asking foodie friends how they’re preparing purple sprouting broccoli. Small pleasures I choose to make space for in the midst of work and, well, the state of things.

Looking for what’s going right feels like a luxury when there’s infinite things on the to-do list and the overwhelm of this uncertain timeline. Let me encourage you not to find magic moments out of blissful ignorance, but out of resounding hope for tomorrow. Let’s not forget the whole point of experiencing this astral plane is a lifetime made of small joys. Whether that be planting your first herb garden this season or being present in meals with loved ones, remember the why of your time.

How are you preparing purple sprouting broccoli?

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

 

Vegan matzo ball soup - always kosher for Passover!

What’s cooking?

Please enjoy the CLC spin on matzo ball soup! Tomatoey with shiitake mushrooms and all the right soup sensations. It may not be your grandmother’s recipe but I’m sure she would approve. Points if you make your own matzo meal with homemade matzo.

Reduce waste this week

With all this aforementioned soup prep have you considered saving your scrap produce pieces to make your own package free veggie stock at home? You can save onion peels, garlic pieces, carrot tops, celery ends, lemon rinds, and more in the freezer until you’re ready to simmer and serve! A great way to make the most of your leftovers and reduce extra packaging waste.

Grocery gains

Thinking about growing food at home? You don’t need a lot of space to get started. From windowsill herbs and regrowing green onions to taking on a love of soil health and worm bins there’s something for everyone who eats. Give this beginner’s guide to gardening a quick read to jump in and start cultivating your own fruits and veg.

The dish

• Encouraging to read Pulp Pantry’s Shark Tank journey for zero waste foods.

• Share the Climate Literacy framework with everyone you know.

• I needed this advice on how to stay hopeful from Michelle Obama.

• Have you heard about the ATL free food forest?

• Love to see people touching grass across the globe.

• Be present in the kitchen. Passed down.

• Loved seeing Cherry Bombe Jubilee snippets.

• CLC is on Threads! And BlueSky!

• Portland based Kitchen Table mag is at 60% of its crowd funding goal.

Take action

The Environmental Defense Fund is asking us to share NOAA stories to protect their vital community services! If you’ve benefited from or experienced the impact of NOAA weather reporting, spread the word.

Consider donating to support transport costs at START animal rescue, a PNW based organization helping pull cats and dogs out of high kill shelters and giving second chances.

Matzo delights

Sharing out a few inspirational pages from a timely Passover cookbook. May you find some ideas or more likely, astonishment at the magic of unleavened bread.

Chag Pesach Sameach!

Just a huge daikon radish giving Ghibli vibes.

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*****

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Hi friends,

This newsletter is brought to you by all things Kosher for Passover (current climate anxieties included.) Prepping dark chocolate dipped matcha macaroons to spice up the dessert table (they might be too good) and rolling out dough for package-free matzo. Heartened by a fond nostalgia for the seder spread as spring comes into full bloom alongside this annual tradition. I’m always appreciative of new takes on ritualistic dishes–redefining what these time honored movements can mean in a constantly shifting landscape feels more important than ever.

I mean, is a chocolate bunny more emblematic than jello shots of Mogen David?

This year I’m recreating family favorites like a tomatoey mushroom matzo ball soup and candied citrus peels. Celebrating more seasonal ingredients like fennel fronds, watermelon radishes, and rainbow chard to tie in the colors of the season and remind us not only the beauty of fiber but the holy reverence of your local farmer’s market.

Are you celebrating a holiday this spring season? Reply back with your favorite dish.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Dark chocolate dipped matcha macaroons.

What’s cooking?

I might have eaten an entire batch of these totally vegan dark chocolate dipped coconut matcha macaroons. You should too.

Prepping package-free matzo for Passover whilst batching and eating bowfuls of cabbage + sweet potato lentil soup.

Reduce waste this week

It’s time to divest of plastic produce bags! A seemingly controversial topic but try using a paper bag, bringing a reusable bag from home, or just throwing items into your cart. You don’t need the impossible to recycle plastic film, I promise. When you get home, use this low impact produce wash to clean your fruits and veg.

Grocery gains

We’re getting savvy at the grocery store. We know tariffs will hit the produce section first. So, shopping without a list? Not in this economy!

1. Reduce impulse purchases and snack before you shop. This hot tip has saved me countless funds on snacks I def don’t need.

2. Have you downloaded your store’s app or signed up for their loyalty program yet? A world of e-coupons at your fingertips.

3. Shop seasonally and locally when possible–produce in abundance is more affordable than anything out of season.

4. Check out grocery store alternatives in your area.

The dish

• Looking forward to the inaugural (free) print edition of The Rooted Journal.

• Vegan icon Miyoko Schinner’s new Vegan Creamery book is available for pre-order.

• I’ll never get over this pistachio chocolate dupe. 

• I want to tune into this Women Leading the Future of Food round table. 

• Submit a recipe to the All-Options digital community cookbook.

• I’m pulling out my scissors after watching this incredible collage. You could even try making your own zero waste botanical paper.

• I need to host a BYO-Reason to Celebrate party.

Take action

Get in kids, we’re boycotting. Following r/anticonsumption and making it known that our dollars hold sway. Anything from large corporate entities you can do without, boycott. I’ve been off the Amazon wagon for 2 months now and I can tell you, I don’t miss it.

Retooling newsletter format lately! Thanks for sticking with me 😄 Stay tuned for more updates.
And if there’s something you’d like to see more of in the CLC Weekly–reply back!

Rhubarb-scaping.

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so we can keep crafting rad content for free!

Have an idea we should feature in the newsletter? Want to work with us? Drop a line at hello@closedloopcooking.com. We can’t wait to see what y’all cook up next! #closedloopcooking

*****

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Hi friends,

Truth be told, I am not great at feeding myself. Proclaimed, eating miso soup at midnight. Not a badge of honor, more so, an uncomfortable realization of dualities–I am an excellent chef and I often am the last person I remember to feed. Many a pop-up event ends with peanut butter toast. Savoring instead, the success in selling out fried rice latkes with miso pulled mushrooms and quick pickle slaw. Tasted, adjusted, considered at every stage. But far from the satiety of a full meal. Instead, sustaining myself on quick bites to keep moving.

It’s finding self care in pre-prepped ingredients, doubled recipes for intentional leftovers, snacks made before a craving sets in. Reminders from a former me that I too deserve to eat well today. I’m appreciating earlier efforts in the form of homemade nutty granola, spicy hummus, and seaweed seedy crackers. Edible love notes in all my favorite flavors.

It’s easy to rely on the inconvenience of inconsistent eating. Harder, acting on the intention to feed yourself, well. 

Share some inspiration this week and let me know what you’re whipping up ahead of time.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Package-free granola bars.

The dish >>

• Snacking this week on peanut butter banana chip bites, package-free granola bars, walnut beet hummus, and seaweed seedy crackers. 

• Season 2 of the What If We Get It Right? Podcast from Dr. Ayana Elizabeth Johnson drops next week!

• Gave an actual chuckle to this foodie April Fool’s.

• A robust documentation of policy solutions to end food waste is giving me hope.

• This important convo on broken food systems between Cory Booker and Chef Jose Andres.

• In awe of Sen. Booker’s 25+ hour feat, and did you know he’s vegan?

• Is there a plant-based version of this frog in the pond dessert?

Here, now. A comic re-run

Taking a moment for reflective creation, I always come back to comics as my preferred medium. In the space of my culinary + artist practice, I'm finding it more important than ever to question daily processes.

More vegetable dessert please.

CLC might make a commission from links or ads in this newsletter,
so we can keep crafting rad content for free!

Have an idea we should feature in the newsletter? Want to work with us? Drop a line at hello@closedloopcooking.com. We can’t wait to see what y’all cook up next! #closedloopcooking

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Hi friends,

A week of elevating leek greens, beet leaves, and other un-loved produce. Championing every edible ingredient over here and hoping to inspire y’all to do the same. Finding a delicious use for unexpected produce is at the top of my dopamine list. But recipe testing has its pitfalls. There is inevitable waste in trial and error and executing the best possible dish. There are mushy lentils and crumbly tahini bars (but I’m still gonna eat that) and in every imperfect bite, a lesson in iteration. How to improve, learn chemical reactions, figure out what is easily repeatable. A process I revere, though not without its frustrations.

Reframe failing in the kitchen to–finding out what doesn’t work. Let the process be focused on information gathering and come cooking with an open mind. This week I’m encouraging you to build your culinary confidence through mistakes. Make them meaningful and I promise you, those moments are what make the chef.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Lemony sautéed beet greens.

The dish >>

• Resharing and shooting my favorite leek + lentil whole wheat pasta.

• Served well with a side of lemony sautéed beet greens. (A great use-it-up recipe if you’ve made walnut beet hummus anytime lately.)

• The quiet joy of doing the dishes. Great read.

• Can I come to your pickle party?

• Trying to keep my head in the sand a little but here’s the latest environmental fuckery.

• Have you heard about food waste prevention week?

• For those looking–the Sustainable Food Jobs list is a great resource.

• LA folks, look into attending Climate Chisme.

• Admiring these pasta place cards.

• Did you catch my latest Afternoon Live cooking segment?

Spring break newsletter pause y’all! Stay tuned.

Tofu smiles.

CLC might make a commission from links or ads in this newsletter,
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Have an idea we should feature in the newsletter? Want to work with us? Drop a line at hello@closedloopcooking.com. We can’t wait to see what y’all cook up next! #closedloopcooking

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Hi friends,

On the mend after a week of being under the weather and the soup train continues. I love an endless stream of brothy goodness when I’m barely functioning, at my baseline, or really thriving! A soup for every season and in every season there is soup. (I blame it on the cold meds.) Most importantly, grateful for the opportunity to slow down (albeit forcibly) and let my body recover. 

As the days linger on I am reminded the hope in Spring–from curly pea tendrils to plump radishes and tart rhubarb. Bright flavors waking up with the warmer weather, inspiring any number of fresh salads or sweet treats. I say, still ladling. I’m choosing to focus on what’s to come this calendar turn and find calm in ways I can share and show up in community.

For me hope is Spring, eternal.

This week I am leaning into my foodie videography, finessing light and leafy greens and sharing more plant-based, low waste resources. Also in the works is relaunching the CLC weekly meal plan, a stress-free way to eat well and stay inspired in the kitchen on a regular basis, with help from yours truly. If it sounds of interest, make sure you’re subscribed here for the official re-launch!

Trying, learning, and always, with stubborn optimism.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Cabbage sweet potato red lentil soup.

The dish >>

• This is my current soup in rotation–cabbage, sweet potato + red lentil. Hearty, filled with a plethora of veg and so much flavor. Give it a try with some cast iron skillet bread.

• Excited for Seeding Sovereignty's mutual aid book club.

• Let Japan’s first zero-waste municipality be a global model.

• Satisfying to see bread tags being recycled.

• Obligatory relink to HORG - must read taxonomy of occlupanids.

• Need a hug? Trees are social beings.

• I wanna try melon seed cheese.

• Have you read Dr. Ayana Elizabeth Johnson’s Climate Under Tr*mp piece?

16 ideas for local foodie focused sustainable action

On theme with cultivating purposeful climate action under the new regime–we gotta think locally to start making rippling change. There is power in place and starting with our own communities is the best way to keep the conversation on environmental impact.

Here are some practical, community-driven means to reduce waste, support local food, and build connection!

1. Start a neighborhood food swap – Trade homemade food or homegrown produce with neighbors on a regular basis.

2. Organize a community free fridge – Create a shared space for extra food donations. Or contribute to a fridge in use! Just be sure to date and label your leftovers.

3. Support a local food recovery program – Help connect restaurants and stores with shelters to donate surplus food. Bonus points for downloading Too Good To Go!

4. Host a Chopped-style dinner – Invite friends to cook a meal using only food that would otherwise go to waste and get inspired.

5. Compost – Advocate for municipal composting where you live or start your own compost pile or worm bin.  

6. Share knowledge – Teach what you know. From canning to preserving, there is most definitely a class / workshop you could invite friends to and share in the wealth of knowledge. 

7. Plant an edible garden – Convert an empty lot, front yard, etc. into a shared food source. Ask forgiveness rather than permission. (Guerrilla gardening baby.)

8. Set up a free seed library – Much like the little free libraries in Portland, share seeds with your community.

9. Join or start a local gleaning group – Connect with local orgs / farms to gather excess produce and distribute it.

10. Advocate for more community growing spaces – Partner with local officials and non-profits to secure public land for food growing and education.

11. Host a neighborhood “garden day” – If you have the know-how, support others in setting up their own edible gardens.

12. Create a guide to local bulk stores and refill shops – And shop there! Share resources for packaging-free grocery shopping in neighborhood groups.

13. Start a group bulk-buying club – Buy staples in bulk with others to reduce costs and packaging waste.

14. Support farm-to-table – Choose restaurants and farmers markets / CSA’s that prioritize local, seasonal ingredients.

15. Run a “bring your own container” campaign – Encourage restaurants to limit takeaway containers and opt for reusable container programs instead.

16. Get involved in local food policy groups – Commit to showing up to shape how food is grown, distributed, and wasted in your area.

There’s infinite number of actions we can take for meaningful impact, it’s just about getting started. Sometimes small, but that sustained effort over time makes all the difference. Let me know if anything on this list inspires you!

Olive these cupcakes.

CLC might make a commission from links or ads in this newsletter,
so we can keep crafting rad content for free!

Have an idea we should feature in the newsletter? Want to work with us? Drop a line at hello@closedloopcooking.com. We can’t wait to see what y’all cook up next! #closedloopcooking

*****

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Hi friends,

Maybe you’ve realized this recently, but the price of community is inconvenience. 

Building a life of reciprocity, support, and longevity comes with a quota of discomfort. Your urge to keep score will be strong–a natural inclination derived from hyper individualism. But I’m encouraging you to fight through, to get absolutely uncomfortable in your drive towards collective energy. 

The price of driving change will be painful at moments–what got us here, will not in fact, get us there. Like any good chef knows, you may cry when you cut onions (unless you have very sexy onion goggles) but once you get carmelizing, the end flavor justifies every salty tear. Or maybe I just have very sensitive eyes.

Easy, is settling into complacency of the world you know. Harder, is the conscious act of contributing when it will rightly screw up your daily routine. Share leftovers with your neighbors, foster a pet (please!), drive friends to the airport, borrow tools and books–make it aggravatingly annoying how often you show up. And lean into that discomfort.

The right people will recognize your effort and soon, that reciprocity will be second nature. We’ll live outside of ultra consumerism simply by sharing more. But to move in that direction, when you’re first cutting onions, you must remind yourself that the meal at the end of the day is so, so worth it. 

So, how are you making yourself uncomfortable today?

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Black sesame paste for hamantaschen filling.

The dish >>

• Chag Purim Sameach! A very happy Purim to those who celebrate, a moment of joy and celebration in the form of triangle shaped cookies–hamantaschen. This year I’m enjoying with black sesame paste. Not a triangular dessert to be missed!

• Hoping more of these car-free neighborhoods catch on.

• Be back, starting my idyllic kitchen food forest.

• Time to start seeds, and make use of those clamshell boxes.

• “Toxic masculinity is killing this planet.” - Wise words from Pattie Gonia.

• As EPA environmental justice offices are shuttered. Gah.

• I could watch these mini food creations for hours. 

• Excessive but let me just walk through this fridge, ok?

• Take me to onion island, please.

Please note two corrections from last week’s feature interview with Pop-Ups Please-

• Pop-Ups Please is not and has not been affiliated with Republica & Co hospitality group. 

•  Lalo Camarena was mistakenly referred to as the chef at Mesa. It was the late and incredibly talented Lauro Romero who was the partner in Mesa prior to the app launching. The app is dedicated to his memory.

Taking this week off from features y’all, recovering from being sick!
Stay tuned 👀

This is how I want to receive gifts.

CLC might make a commission from links or ads in this newsletter,
so we can keep crafting rad content for free!

Have an idea we should feature in the newsletter? Want to work with us? Drop a line at hello@closedloopcooking.com. We can’t wait to see what y’all cook up next! #closedloopcooking

*****

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Hi friends,

Considering the inevitable onset of alternative spaces as our social media overlords continue to obfuscate. So much is changing, it’s challenging and unrealistic to keep up with the devastating rhetoric surrounding us. So we look for constancy in off-kilter media, our neighborhoods, analogue tech. There’s a rise in ham radio that I for one will be tuning in for.

I’m seeing thriving farmer’s markets and backyard produce swaps become the norm. More scrap-focused chefs on the rise and homemade versions of grocery store favorites. The swing towards post-consumerism is happening, has to happen for us to make significant change. Economic influence is the most vital power we have, and this is your sign to make the most of it. Your dollars are a determining factor.

Amazon Prime–canceled. Finding local / DEI supported alternatives or going without. As someone with a dedicated upcycled jar cabinet you can bet I will find a way to make do with as many pickle jars as makes sense.

In the vein of divergent community making, very excited to share an interview with Portland local app, Pop-ups Please! A vibrant, indie focused platform making independent chefs and artistic experiences accessible to the public. As a pop-up chef and PDX plant-based foodie myself, this app has been a game changer in the local scene. Scroll on for the full read!

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

The hummust try this bagel sandwich.

The dish >>

• No eggs? No problem. On my vegan breakfast kick whipping up sourdough discard bagels with tasty veg sausage. Here are a few other breakfast bagel sandwich ideas for your liking!

• Great read on the hope of a meatless mainstream.

• Better ways to tell someone you’re vegan.

• Reducing stress this week with these tips.

• Just discovered FoodFix - highlighting food policy news in Washington.

• Love seeing this array of zero waste misos.

• Omg this gherkin fountain. Would fit in perfectly at this lucky girl matcha dinner party.

We need more Pop-ups Please! With app co-founders Alex Peter and Francisco Morales

interview by Maia Welbel

Opening up a brick-and-mortar restaurant has got to be one of the most challenging (and risky) business endeavours one could embark upon in 2025. If you’re not sitting on an exceedingly cushy volume of cash, the prospect looks practically insurmountable. Experimental concepts, boundary-pushing menus, and local-first frameworks get stymied by upfront costs before they ever see the light of day. It’s a real blow to those of us who would love to see up-and-comer chefs’ creative ideas come to fruition so we can try them out ourselves. The harder it is for independent projects to get a foothold in the food and beverage industry, the more diversity and innovation gets quashed, and we miss out on mind-expanding, delicious dining experiences.

Lucky for us, would-be restauranteurs aren’t letting that stop them from putting food onto diners’ plates. It just might not be served inside four permanent walls. Between 2022 and 2023 the number of restaurant pop-ups in the U.S. grew by 155%. And that’s just based on data reporters could get their hands on. Many more have undoubtedly popped-up below the radar, so to speak. Pop-up establishments allow chefs and entrepreneurs to bypass at least a portion of leasing, permitting, renovation, and equipment costs, so they can test out ideas and share their food with customers without incurring so much liability. That might be why, from coast to coast, we’re seeing some of today’s most creative cooking being done in an itinerate fashion. 

But here’s the rub: between SEO manipulation, consolidated advertising networks, and social media pushing suggested content over personal connections, you’re more likely to find out about the gourmet breakfast sandwich or herbal tonic pop-up in your neighborhood from a friend a week after they’ve closed than you are from the creator’s digital marketing bids. Pop-Ups Please is here to solve that problem. It’s an app whose sole purpose is to get the word out about cool pop-ups and the creative people behind them. You can download it right now to see what might be popping up near you, or even post your own. But first, you’re going to want to read this conversation with its founders Alex Peter and Francisco Morales — two designers and food lovers helping you choose spontaneous community gathering over scrolling. 

Tell me a little bit about who you both are, and how Pop-Ups Please got started.

Alex Peter: I'm Alex, I’m the CEO and lead of our small team here in Portland. Francisco who is with me here is our chief of design, and also my co-founder and partner. Xóchitl Jaime-Aguirre leads communications and PR, and Zach Babb is our CTO (I’m doing air quotes around all our titles). 

My background is in startups — I’ve pretty much jumped from startup to startup for most of my career — so I’m really passionate about technology and small business. Francisco and I actually opened up a gallery together, towards the end of the pandemic, which we ended up running sort of pop-up style. We'd have events once or twice a month, rather than doing a full brick and mortar open hours type thing. So that's where we were introduced to the idea of a pop-up. We also had good friends in the hospitality and restaurant industry who were influential in the growth of pop-ups here in Portland, so it just became a very big part of our social lives. We were actually at a pop-up one day that one of our friends put on and we only made it on the last day that it was running. We were sitting at a table with a bunch of people having a great time, and we were like, “How did we all almost miss this? How have we not been here every night?” And we were talking about how much Instagram sucks because you don't see a post for an event until like two weeks after it happened. So I pulled a piece of paper out of my bag and started writing down ideas for an app that would be a place you go just to find pop-ups. Like apart from your cousin's baby photos and random bits of news. So that's kind of how it started. Zach, who I’d worked on at a few different startups in the past, was there too, so I tapped him on the shoulder and was like, “I have a new idea. How long would it take, and are you down to do it?” And he was like, “Give me two weeks.” So in two weeks, we had a demo, and we spent the summer working on it and launched it that fall. 

Francisco Morales: I am a graphic designer, and both me and Alex have been really passionate about figuring out ways to support creatives here in Portland right now. Rent prices are really high, and I think a lot of people have responded to the scarcity of spaces through this pop-up model. We've seen it not just in the culinary space, but in visual arts, and music, and markets for makers… There are a lot of entrepreneurs and creatives who are struggling to find space and connect with their community and consumers. So that was kind of the catalyst for us to open up our gallery, which we were also using as a design studio where we did branding for some small businesses here in town. And designing logos for República & Co. is actually how we entered the sphere of Portland’s food and beverage industry. Building these new relationships and friendships, we started to see what happens behind the scenes and realize that there are a lot of similarities to what was happening in the visual arts. So Alex and I were both like, “Okay, this is really affecting creatives and small business owners across the board, which in turn has such a big impact on our community and culture.”

We managed to find this property that had a little retail space in the front and a living space in the back. So we literally moved in and built out our gallery there. We used it as an experimental creative space. We did a few openings that were more traditional, like visual art on walls. And we also did retail pop-ups, where we would host people who were coming into town, or were on the market circuit and wanted to try a pop-up. They would stay for two to three weeks, or however long they wanted to be there. We did a couple of makers markets, which led us to come up with a concept we called Mesa, where we collaborated with our late friend Lauro Romero to find different ways of bringing together art and food. The app is also dedicated to his memory. Through that program we paired up different artists and a chefs to collaborate on a menu and gallery exhibition. 

The rest aligns with what Alex said — we had to close the gallery because rent was so high, so we spent a year trying to figure out how to pivot so we could continue our programming and continue supporting all the amazing creatives in this town. 

I love the idea of finding creative ways to bring together food and art. Can you tell me more about what came of those collaborations?

FM: The first one we ever did was with me as the artist and Lauro as the chef. We felt like that would make it easiest for us to figure out how to create a process and an example of what a collaboration could look like, so that when we pitched it to other folks, we had a foundation to build upon, and examples of what’s possible. We decided we were going to do two seatings in two nights, so four seatings all together. The space, like I mentioned earlier, was super small, and it was attached to our living space. Lauro and his sous chef were going to prepare everything in our tiny apartment kitchen, and guests would sit in the gallery at a big communal table. It was all hands on deck. Me, Alex, Xóchitl, and some of our other friends ran plates and served drinks.

The way that the art came in was a series of paintings and illustrations I had already made as part of my practice. A lot of my work deals with identity, as far as being Mexican American, Chicano, originally from Southern California, and what that experience has been like now that I live in Portland. Lauro was from Mexico, so he'd had his own experience coming up in the food industry and ending up here in Portland. So we sat down and went through some of the pieces, and he picked out a few that resonated with him. Then he created a menu based upon that work — inspired by the colors, or topics, or his own interpretation of the piece — and then it all came to life on the plate. 

Everybody who came had a super positive reaction. A lot of people had never been to anything like that, and didn’t know what to expect. It’s intimate, it's communal. You experience art in a new way. You experience food in a new way. You experience people being vulnerable and telling stories in a new way. It is such a unique experience, and just sharing that with other people, you leave with a different perspective.

How did those experiences lead you into the creation of Pop-Ups Please?

AP: We started by talking to people in our community about their experiences with pop-ups — How do you find out about them? How do you list them? What's that experience like? And then starting to talk to more pop-up organizers specifically, to find out what solutions they had found that worked for them, what the hardest parts are, how they advertise, etc. Just putting all those questions out there and starting to ideate with people we know and people we were meeting for the first time. I have a background in product design, so I started making mock ups and prototypes — taking sketches and doodles and turning them into design specs. And then worked with Zach to get our minimum viable product up and running really quickly. We've taken a super iterative approach to it from there, listening to what feedback comes in, and making improvements big and small. We wanted to make it as simple and agile as possible, because pop-ups are a very agile business model. Like if there’s a weather issue, or you have to move the hours, or you sell out early, or you couldn’t source an ingredient… you have to be able to adapt. So we wanted to create something that could be updated on the fly. We were really focused on how we could design to enable spontaneity.

I'd love to hear about what that looks like in practice. It's still so new, but it seems like you have already had a lot of folks using the product. What's worked well so far? What stands out to you?

AP: Yeah that’s something we were all kind of surprised about. We had over 300 beta testers almost immediately. So we’ve had kind of overwhelming support. I still remember Zach initially saying that if we got 10 beta testers he would be stoked. So seeing numbers go up and up, we were like “Okay, people are into this — we're doing something that people see a need for.”

Xochitl has a lot of connections in the industry, especially around pop-ups, so she's always been like, “Our number one thing is talk to people and let pop-up organizers know that we’re a part of this.” Like, we've been in their shoes. We are in their shoes. It’s a “made by you, for you” type of  thing. Which I think is kind of the magic of why it works. 

FM: When we had the gallery, we ran it with zero commissions because we wanted the artwork to be accessible for people who identified with that artist or that artist community. So we tried to come up with a different model where rather than inflating the prices, we just let the artists get 100% of the sale. We wanted to make the experience the product that we were offering so the art itself could be proprietary to the artist. Because, you know, they spend a lot of time making that stuff! And that has translated into the ethos of the app. It doesn't cost you anything to post your pop-up, and immediately after we verify it it shows up on the feed. 

Another thing is that we decided to build the app based on the user's location. So when you open it up it organizes the feed based on what’s nearest to you. And maybe you realize that there are pop-ups within walking distance that you didn't even know were there because you don't follow them on Instagram, or it didn’t show up on your feed or whatever. The cascading failures of social media are so long. So we were like, “How about we get rid of that by making it just time and location based?” 

I think there’s power in creating something that is literally geared for one thing and one thing only. It’s gotten to a point with some of these platforms where they’ve packed so much stuff into them that they’re useless. Like, when I open up social media, 99.9% of the time I don't accomplish the thing that I went into the app for, and instead I end up spiraling into something else and now 30 minutes have gone by. We want to help small businesses simplify by not having to interface with like four different social media channels because they already have so much on their plates. 

So if I go on the app right now can I post a pop-up anywhere, right? It doesn’t have to be in Portland?

AP: Yes! We've already seen people posting from New York, and LA and Washington… Just truly through word of mouth. We only just launched in November, but we’re realizing that maybe we’ll be in more cities sooner than we imagined. Why not?

Thank you Alex and Francisco! We are so happy this app exists and can’t wait to see its impact continue spread. If you’re reading this from somewhere Pop-Ups Please hasn’t reached yet, consider sharing it with your local community or using it to host a pop-up yourself! 

Wellness is also this.

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so we can keep crafting rad content for free!

Have an idea we should feature in the newsletter? Want to work with us? Drop a line at hello@closedloopcooking.com. We can’t wait to see what y’all cook up next! #closedloopcooking

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Hi friends,

I’m seeing notes of Spring around the corner and making the most of cold weather produce as the season changes. In my fermentation class over the weekend we were hands-on with sauerkraut–a cruciferous exploration in cabbage and an age old preservation method, a practice in legacy recipes. Wishing I could share the aroma of the workshop–carrot, turmeric, ginger, and garlic intertwining between orange stained palms and kosher salt. In the colder months, this brightly colored ferment offers some much needed warmth to the grey days. A reminder of winter vegetable versatility and endurance when pining for the ripe abundance of warmer seasonality.

While fermentation is explicitly an enzyme-driven chemical breakdown to facilitate metabolic reaction, it is more so a symbol of duality. This reactive symbiosis a careful balance between life and death, I am all too aware we are impeding time to capture an ingredient in all its essence. The slightest change in air circulation, temperature, material can alter the course of a successful ferment. A precarious swing of the pendulum we see now as our own environments are shifting so drastically.

How might we capture our own humanity before this influx of external change? To salt-pack our resiliency to last through a harsh season? Comparing community and cabbage and all I can come up with are fart jokes in this hour of uncertainty. 

If you too funk with ferments, reply back and let me know what’s bubbling.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Golden curry with simmered tofu.

The dish >>

• Eating multiple bowlfuls of this golden curry with simmered tofu. A side of brown rice it’s my favorite evening in comfort meal currently.

• Consider supporting the Feb 28th economic blackout. Please!

• Ferment curious? Here’s your beginner’s guide to fermentation.

• Chef’s kiss to this bread crumb inspired bakery branding. And the process.

• We can all relate to no-purpose flour.

• Plaited rhubarb tarts <3.

• The erosion of ownership - another reason to go get a library card.

• Let’s join Climate Defiance, like today.

• Listening in on Intersectional Environmentalist podcast! The Joy Report. Much needed.

• Sometimes, rainbow chard is the whole vibe.

Apologies y’all–no feature this week! Lots of excitement happening behind the scenes though, so stay tuned! You can follow @closedloop_studio for more BTS action.

O-live this cocktail mirror!

CLC might make a commission from links or ads in this newsletter,
so we can keep crafting rad content for free!

Have an idea we should feature in the newsletter? Want to work with us? Drop a line at hello@closedloopcooking.com. We can’t wait to see what y’all cook up next! #closedloopcooking

*****

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Hi friends,

Writing to you from the darkest timeline where national parks are losing funding and things like fire fighting and basic human rights are at stake. It’s worse than we thought or maybe it’s just as bad as we imagined. And in this moment I am asking you to take time to feed yourself. Counter intuitive as it seems, we can not navigate what’s unfolding without a bite to eat.

I’m freeing myself from guilt in running a business amidst the uncertainty. I am allowing myself hope for a better outcome and connection through community and food to create something meaningful. Wrapping up another Tzimmy pop-up this week, I’m celebrating a sold out event where my recipes brought friends and strangers together to share in something special. This work is in service of people + planet and to feed y’all, through blog posts, meal plans, pop-ups, etc., is to love you. A practiced language, I find fluency through the conversational rhythms of plating produce and the joy in that first bite.

Be unrelenting in your belief for more. And, make sure you’re well-fed for the work. (CLC is here for more ideas to make sure y’all eat.)

Speaking to neurodivergence this week with a personal essay–if it resonates, reply back <3

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Winter grain roasted broccoli salad.

The dish >>

• Our public lands are in danger! If you do anything today–FIND YOUR GOV REPRESENTATIVE and CALL. Keep calling. These messages are tallied and make an actual difference. Tell your friends to call, be persistent, be annoying, create friction.

• I’m encouraging you to try this winter grain broccoli bowl with orange shallot dressing. Food for fuel and it’s seriously worth the leftovers. Try it with lentils or chickpeas for fun.

• Stress snacking? Same, same. This homemade granola does just the trick.

• And / Or Salad for President is sending out freebie granola to those affected by the LA wildfires.

• Are you popping sorghum?

• I want to put on more at-home cafe mornings, you coming?

• The future of farming is at stake.

• Just discovered The Garden Girls podcast and will be working on my raised beds y’all.

• The EU just hit a milestone on regulations for reducing food waste.

Homemade granola.

Mind of a chef

essay by Hawnuh Lee

There is a disconnect from each of our lived experiences until we too are grappling with how to navigate this new reality. That question–When will this administration impact me? Is a reality so many Americans are already facing in their day to day. “Make America Healthy Again” is a discriminatory campaign against anyone alternatively abled and as an individual with high functioning autism and ADHD (alt know as AuDHD) I’m sharing a moment of my lived experience. It’s up to us to hold empathy and anchor for one another and I encourage you to speak your stories loudly. Be impossible to ignore and do not acquiesce in silence. Your voice, in this moment, is the most powerful tool for change.

The first Sunday farmer’s market of the new year is teeming with neighbors–bright winter sun glinting off Oregon apples and pears. Fat sweet potatoes are displayed like prizes alongside an abundance of warty gourds. Speckled radicchio and pastel pink chicory illuminate vendor tables with romantic palettes and I am pausing in the sensory delights of the morning. Fucking magic.

I proudly hold up a 2 foot Brussels sprout stalk like a freshly caught fish–weighty bulbs adorn the length and I am envisioning the myriad ways I will roast, sauté, and shred. My eyes scan for shallots and other alliums, jumping to thoughts of acidic marinades and dressings to elevate earthy flavors. Can I tenderize the inner stalk flesh to make a plant marrow? Will the fibrous ends spiralize? I let myself ideate a tangle of recipes to experiment. 

Walking home with my haul the air is crisp and I am grateful for this slow morning. For the chance to busy my hands with produce prep and rote motion in a tactile, Sunday meditation.

I need this work, this focus.

The overwhelm is creeping in again the last few weeks. Fraying the edges of my daily routines in a pressing discomfort through my chest. I ignore the slight tingling sensations along my left side and under my rib cage–remnants from shingles past, waving hello in peaks of stress. I am all too aware the crescendo of mental noise, steadily reverberating amidst a flurry of constant thought. 

“Do you believe me yet?” My younger sister, A, pushes at me. “You’re AuDHD.” 

My eyes roll automatically, she’s made this argument regularly the last few months. Since her own diagnosis, I’ve been adamant to avoid this topic. I know my neurodivergencies, my high functioning autism is something I’ve accepted slowly.

“We don’t have to do everything together.” I quip, peeling back radicchio leaves. Flecks of red freckle across each layer. It’s beautiful as any floral arrangement.

She puts in an airbud, mmhmming with a slight eyebrow raise as she leaves me to my vegetables. I don’t want her to be right, close to the truth as she is. This constant internal chatter has been a lifelong companion, managed through hyper focus and countless hobbies. But I’m comforted in the solace of my kitchen, finding focus in ingredients, in preparation, in the effort.

There is stillness in the work. In my fingers finding natural edges to tear into bite size pieces, in the steady rocking motion of my knife, in shaping lurid peels of produce to toss together. It is a stillness rooted in nerves, my feet grounded in a pair of worn kitchen clogs and I am noticeably present. Each peel, chop–is bodily. I have not dissociated away from this moment, I am all too aware of my hands and tools and food, touching in calm collective.

For a few hours, I am a channel of clarity, capturing the meal through my DSLR, adjusting and responding to the ebbs of afternoon light. The quiet is audible, my chest rises in deep breath, I am ok.

We enjoy the meal across the island from each other, lingering in the last few notes of silence. Chattering thoughts poke in on the edges of my unspoken understanding with A. I focus on strips of black radish and smokey cashew cheese under florals of radicchio, appreciating my handiwork. For now, I am here. Tomorrow, there’s Brussels sprouts.

<3

Stunning leek prints.

CLC might make a commission from links or ads in this newsletter,
so we can keep crafting rad content for free!

Have an idea we should feature in the newsletter? Want to work with us? Drop a line at hello@closedloopcooking.com. We can’t wait to see what y’all cook up next! #closedloopcooking

*****

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