Closed Loop Cooking Weekly Newsletter 1.15.21

January 15th, 2021Hi friends,Imposter syndrome, but make it dinnertime. In the New Year I have put little to no effort in cooking something special. Instead, I’ve relied on a comforting daily rotation of use-it-up soup, protein smoothies, and breakfast burritos in such dedication that I’m dreaming in stacks of crispy veggie sausages. Not that I will ever give up those spicy eggs and potatoes. Just less... is probably appropriate. So as someone who thinks of themself as a chef, definitely chefish, for sure chef adjacent, I can’t help but feel somewhat guilty putting something totally meh on the table.So what to do when a chef stops cooking?I can’t be the only who’s resorted to food as fuel for the time being. What with *gestures wildly* all this, if you’re managing to slide into hard pants you’ve exceeded expectations. I’m not sure when my chef-girl-are-dee will flip back into action but I’m finding some uncomfortable grace in kitchen civilian life. Most things need salt, hot sauce is a food group, and I can claim a jar of peanut butter by using the same spoon.I miss cooking. I miss cooking with friends. And right now I’m ok with just eating to move through moments. It’s a far cry from Scrap Suppers of seasons past but comforting in its own way. There is no pressure for a balanced, delicious dish. No discerning bites to cess out missing flavor. Just some ugly, imperfect food. And I’m mostly ok with that.In the meantime, I’m spending time in other peoples kitchens, virtually, soaking in their cooking prowess and getting my fill. I’m envisioning my own tiny apothecary one day, inspired by our latest edition of The Heirloom Kitchen with Martissa Williams. I’m dreaming up better ways to advocate for food equity after reading Moji Igun’s new expose on healthy eating for everyone, and I’m swooning over favorite ferments with Mickey Boille’s sexy spin on sauerkraut. I may not be doing the cooking right now but there is no lack of food for thought.So however you’re using the kitchen currently, if at all, just know I’m burrito-cheersing you from over here and taking it one day at a time.Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Basket case by Hawnuh Lee

To-do’s and how-to'sIn need of a calming yoga session with Martissa Williams of @letsgetnekkid, ASAP. In the meantime, we’re peeking into her mini kitchen apothecary, filled with foraged and bulk herbs, homemade tinctures and teas in our latest edition of The Heirloom Kitchen.Brushing up on proper produce techniques for a new year, new low waste storage mindset. Here’s to reducing food waste in 2021 and keeping cilantro alive longer than 2 days, one fridge at a time. (Hot tip - wash your herbs immediately, pat dry, and store in water, like fresh flowers.)

This week’s required readingReconnecting with our food systems. Moji’s latest piece dives into the necessity of accessible, plant forward eating across all communities. Our individual efforts make a monumental difference in reducing waste and improving food security.A necessary read on the state of the climate in 2021, momentarily soothed by a democratic senate lead that is leading the path forward on climate legislation. Must read from Chicago food justice org, A Growing Culture, on why creating an ethical food system is much more complex than compost and community gardens: ‘Farmers already hold immense power; it’s time to build a system that gives them agency instead of one that continues to oppress and exploit them. It’s time to build one that allows them to have a voice in shaping the system they are a part of — the system they are critical to.’ - Maia

Seasonal eatingOatmeal is always in rotation if I’m wearing anything heavier than a long sleeve tee. Bruised bananas, apples on the edge, forgotten freezer berries can all make an appearance in a creamy, stovetop cereal. Or throw in your fav seasonal eats like quince or persimmon. Shouting out this radicchio, fennel, and tart apple salad again to shake up mealtime when local produce finds are limited. A flavorful balance of bitter, anise, and slightly sweet you can toss with a tahini dressing and loads of toasted seedy goodness.

Here’s what’s fermenting Tangy, ginger turmeric sauerkraut. A favorite winter ferment, this cabbage-forward how-to is a great beginner recipe. If you’ve never gotten down with the funk, friend, it’s time. Plenty of natural probiotics and packed with flavor, kraut is an awesome sidekick to literally just about any dish. You can flavor with your preferred aromatics, we loved @micks_magic’s use of mustard seed, serrano pepper, and ging.

We’re cooking withSteamy, calming cuppa after cuppa herbal delight. Soothed just by looking at this white porcelain teapot I have on standby until after January 20th. Highly recommend.More plants in the room. Activating my plantkween magic with this gorgeous, dandelion speckle tone planter set, I want to wake up next to every dang morning.Accidentally-on-purpose matching my stoneware cups to planters for an ethereal speckle tone glow on everything. Married to these beige-esque curvy handled mugs for tea sipping and general holding. Who needs hands?

Listening inContinuing to sing the praises of regenerative agriculture, indefinitely, to everyone I know. The latest episode of How to Save a Planet uncovers the dirty truth about topsoil (as in, soil health is vital for our survival folx.) We hear from CLC hero Leah Penniman, author of Farming While Black, on the importance of land conservation and empowering Black farmers as agricultural stewards.

RitualFeeling disillusioned with and/or frustrated by Instagram these days? I certainly am. So when I came across this spreadsheet from talented artist and writer Marlee Grace I immediately *added to drive.* She created a free template that allows you to organize and prioritize folx you usually keep up with via IG to make it easier to move that relationship off the app. Filling this out would also be a great exercise in editing down your feed to include only accounts that you genuinely value. I’m ready for a break from the scroll! - Maia

Can’t stop staringThe sumptuous, textured fruit paintings from @esthereckly. I am falling over myself at the delicious detail and envisioning my entire kitchen, house, life covered in this pear pattern.No special occasion needed for this glorious, chaotic potato cake. Spuds on spuds on spuds. Hashbrowns just for *aesthetic*.

Make changePortland folx, PDX free fridge now has a website with map locations to make finding local food and donating so much easier. Drop off unwanted eats and tell your friends to tell their friends and get the message out. Help promote food security in the city. <3

Love this newsletter? We do too. Share the love with a friend y’all <3

CLC might make a small commission from links in this newsletter. So we can keep crafting rad content for free!

>> New here? <<

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