Closed Loop Cooking Weekly Newsletter 11.13.20

November 13th, 2020

Hi friends,

Continuing to celebrate Kamala Harris as the first ever woman, first ever Asian-American, first ever African-American VP! Elated by the possibilities for positive change. Regardless of your stance, this is monu-flipping-mental.

This moment in time is pivotal. I’m sharing in the communal joy AND I’m urging us all to find space for empathy.

Our ability to hold compassion for the other side, for each other, enables common understanding. To move forward together we must hold space for the fears and ideals different from our own so as to repair fractures. In understanding folx outside our own political bubble we gain insight into their decision making, and ultimately our own humanity. A challenging practice no doubt.

Look. This space is all inclusive. We’re at the intersection of social justice, food, and sustainability and I would be lying to say I wasn’t blaring Nipsey Hustle (RIP and much love) + YG’s FDT at 7:30 AM this past Saturday morning.

But with a nation so divided and upcoming holidays in mind, we must move forward with empathy, patience, and compassion. To further our efforts around intersectional environmentalism, one is better heard in a room where everyone is listening.

I love y’all and appreciate the space in your inbox. I want to hear how y’all are approaching conversations this holiday season. 

Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Joys of gardening while Black by Hawnuh Lee

To-do’sNot seeing yourself represented in local elections? Take action. From R29 Unbothered–The Black Girl’s Guide to Running for Office. Share with your friends and support your BIPOC local candidates.

This week’s required readingLive on CLC today–A Brief History of Growing Food while Black from our friend Moji Igun. The onset of covid has spurred home victory gardens and growing, much like the resiliency efforts during WWI and WWII. But it’s abundantly clear Black folx have been growing food and sharing intergenerational wisdom from the beginning. Incredible piece and a must read this week.Maki Naro’s beautiful illustration style guides us through an awesome, immersive webcomic on A Delicious History of “Meatless Meat”. Great read for any of y’all plant-curious onlookers.Making Canadian fish history, Clearwater Seafoods Inc was just acquired in majority by Mi’Kmaq First Nations Coalition. A transformative change in Canadian fisheries, leading First Nations into a globally held position in seafood. Food justice y’all.

The body electricAm I a hoarder? Do any of y'all compulsively online shop when you're anxious? I was trying to figure out how to stop and in the process I learned about the Diderot Effect, which is when obtaining a new possession leads to a spiral of consumption. Awareness is the first step… but still browsing Kickstarter. - Kaitlyn

Cookbook clubJoshua McFadden’s Six Seasons: A New Way with Vegetables (with Martha Holmberg) is a tried and true favorite. Inspired by the micro-seasonality of the Pacific Northwest, every dish is plant-forward and flavorful. Savor a brussels sprouts with pickled carrots, walnuts, cilantro, and citrus vinaigrette on page 286 or enjoy a swiss chard, leek, herb, and ricotta crostata on page 302. A favorite winter treat is the parsnip, date, and hazelnut loaf cake with meyer lemon glaze on page 361. We thoroughly indulged in our own vegan version. (Seriously, you want this loaf cake.)

Seasonal eatingThe weather is now cold enough for me to eat soup every day without dissolving into a puddle of sweat and I love saving veggie scraps to make stock. And, if you also can't tolerate caffeine but love a fancy bev in the morning, I highly recommend blending two cups of hot broth with 1 tbsp of coconut oil and spices (ginger and turmeric are my fav), topping it off with green onions and settling down with a dog on the couch. To take it one step further, you can absolutely add a splash of your favorite non-dairy creamer to infuse it with savory, big latte energy. - KaitlynI am all in on pumpkin themed treats this year (and every year truly.) These no-bake vegan pumpkin pie fudge bars are straight up SPLENDID. You don’t need a reason to make these but they are perfect for any kind of Thanksgiving or holiday meal, solo or otherwise. Sweetened with just maple syrup I’ve convinced myself these are appropriate for breakfast, lunch, and dinner and there’s no arguing with me.Intrigued by Organic Olivia’s brain boosting herbal ginkgo pesto recipe. If you’re in Portland, you might be able to forage locally right about now. Ginkgo has been proven to support cognitive and circulatory health, especially important during this shift into cold weather.

Here’s what’s for dinnerI’m craving an easy, use-it-up veggie bowl for a warm evening meal. This ginger tahini roasted squash and broccoli bowl is just the thing. A flexible recipe for using up whatever produce you have on hand. This is in our weekly rotation. Plus, there’s not much tahini can’t make delicious.

We’re cooking withLeftovers are on the way! We’re stocking up on plastic-wrap-free food storage options and love a set of Bee’s Wrap. Reusable, washable, and made from all natural materials.Love this minimal, recycled bamboo storage jar set for pantry goods, snacks, and copious amount of loose leaf tea.Sturdy glass food storage containers I can use indefinitely and hopefully this time remember to bring home with me. Thanksgiving leftovers, you will be mine.

Listening inOur favorite, plant-based, gluten-free baker out of NYC is for sure Lani Halliday. A baking extraordinaire, she’s on A Thing or Two with Claire and Erica this week dishing all things inclusive pastry with her store, Brutus Bakeshop. (Hot tip: you can get the best vegan, gluten-free miso chocolate chip cookies you’ll ever have here.)

AttendExcited for the virtual Picklé fermentation workshop, Citrus Curious with Jess Wang 11/18. LA based fermentor and Chinese-American food advocate, she’ll walk us through citrus inspired ferments for something a little different this winter. Save up those lemon rinds y’all!Salmon Nation’s Festival of What Works happens this Nov 15 - 22. A week of free workshops, screenings, and discussion on health, healing, food, activism, and more. Eyes on the Food Democracy at Scale panel. (Thanks Mickey!)

RitualLast week, I ventured into watercolor painting for the first time since I was a child and it was a lovely distraction from the news. I searched for an image of a landscape that excited me and allowed my mind to travel there for a while. - Moji

Can’t stop staringI wanna take a bite out of these luscious fruit fusion jewelry pieces from @dauphinette.nyc. Please drape me in strawberry fruits and let me dream of summer.

Sippin onIndulging in this chocoholic hemp-infused tea. Perfect combo and perfectly lux. Real cocoa nibs and husks for a warm-me-up and chill-me-out delight.

Make changeGrocery Run Club is an initiative that supplies fresh produce and everyday necessities to underserved Chicago neighborhoods. I love that they make it super easy to set up a monthly donation plan, and one time contributions are welcome as well. When you become a member, you’ll receive a recap of the week’s grocery run detailing how every dollar is invested, as well as educational resources on dismantling systems of oppression. - MaiaSince early fall I’ve been working as an Impact Team member on The Farmlink Project — a grassroots nonprofit that collects surplus produce from farms and delivers it to communities in need. It’s been incredibly fulfilling to get to work with so many rad food justice advocates and help propel this movement. If you have an hour to spare this week, I encourage you to join a Research Power Hour to help us get in touch with farmers and food rescue organizations! Sessions are open five days a week on Zoom and no prior experience is required. - Maia

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