Closed Loop Cooking Weekly Newsletter 12.11.20

December 11th, 2020Hi friends,Chag Semeach! Happy Hanukkah and many fried potatoes to you and yours. Every year, we shred spuds and onions and shape them into lacy pancakes, latkes, to remind ourselves of the miracle of oil. We light ascending candles on the menorah each night, passing our hands over the flames to remind ourselves of the miracle of light. We share in celebration and cheers to remind ourselves of our own resiliency, despite so many obstacles. This year is no different, with all the same things to remember, to share in with our community. And while we can’t spread applesauce and cashew sour cream on crispy vegan latkes together, we can *cheers* from here.Your latke says a-lot-a bout you. Delicate, doily-like designs might indicate your desire for detail in life. A thick pancake with rounded edges captures a warm and giving heart. An egg-free latke that barely holds together because you can’t figure out why your flax egg isn’t binding may show off a deeper, inner chaos we should really deal with offline. That is, there’s no latke source of truth. Each variation is a lovely emblem of the holiday, made special by your own method and traditions. Also, potatoes are wonderfully forgiving.More than an appreciation (obsession) for fried carbs, I’m encouraged to remember why we celebrate in the first place. If not for these honored moments that blend special food and practices would we remember our own strength? Let’s not forget our ability to adapt to incredibly difficult situations and find normalcy despite the circumstances. We have been through it this year. That deserves a dedicated moment of appreciation. And maybe a jelly donut or two.Here’s to the grace of our own resiliency, year after year.Are you making latkes? Reply back with your recipes already!Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Seed receipt by Hawnuh Lee

To-do’sIf you read nothing else this week read up on The Red House on Mississippi. One of the last Black families living on Mississippi St. in Portland, OR is being forcibly evicted in the midst of a pandemic. Portland activists are protecting the property and they are close to hitting their goal of $250,000 to negotiate the buy-back of their house. Donate if you can and spread the word. We don’t need another high-rise here. Kick the plastic wrap before the new year. Holidays means baking means a plethora of impossible to recycle and landfill bound cling wrap. You know the stuff. Make it a point to ditch the film and try out the 7 low waste swaps for plastic wrap instead.Snag those non-denominational holiday objects from our plant-based, low waste ethical gift guide for you and yours.For all of you holiday bakers, the NYT put together the cutest guide on creating the perfect cookie box. I highly recommend adding my fav baker Maia's spiced almond butter molasses cookies to your gift boxes because my girl is a wiz at gluten-free, vegan baking. - Kaitlyn

This week’s required readingWe’re continually inspired by the small scale farms bringing sustainably grown food to their communities. Granor Farm, managed by Katie Burdett, is on a mission to protect the soil and make local eating mainstream. Swooning over our new farm crush in Maia’s latest interview with her.Communities coming together for change. An Indigenous-owned solar farm in northeast Alberta, CA is bringing renewable energy independence to Fort Chipewyan. Replacing 800,000 litres (got damn!) of diesel a year this monumental shift led by Three Nations Energy is paving the way for green energy models.The loss of a city’s collective consciousness. What is grief for a grocery store? Reasons We’re Loved New York and a beautiful send-off to a myriad of places closed. Is there shared nostalgia for a place you’ve never been before? Loved this piece.

The body electricThe fight for an inclusive dietitian practice. There’s a good chance your recommended daily plate is whitewashed. Healthy eating practices exist across all cuisine and one diet is not tailor made for every body. Revering the work of BIPOC practitioners like Jessica Wilson and Alice Figuero to bring diversity and inclusivity to the forefront.

Cookbook clubI cherish my copy of Julia Rothman’s Food Anatomy: The Curious Parts & Pieces of Our Edible World. An illustrated guide through a brief food history and the more curious odds and ends of the culinary spectrum. From delectable charts on braiding challah (page 79) to a very serious overview of famous hot dog compilations (page 152) this sweet walkthrough will be a beloved book on your shelf. (Not to mention a wonderful holiday gift for any foodie in your life!) Look out for another Jane’s (Julia’s mom) Noodle Pudding on page 95. Also known as a kugel, a triumph of Jewish culinary innovation.

Seasonal eatingDigging into Heather Yan’s in-depth bread guide at My Kitchen Culture. Maybe you missed the sourdough train but still hanker for a crusty loaf this winter. It’s all possible. Great overview for jumping into an easy cast iron skillet loaf, vegan challah, or something simple like a no-knead carrot cake banana bread. Thanks Heather!We’ll need something to spread on all these carbs. Whipping up a batch of my favorite homemade spicy hummus. If you get your dried chickpeas soaking now we can be double dipping alone through the weekend. This cabbage cilantro slaw reminds me of summer. Don’t overlook a bold brassica folx. She shines with a bright hit of lime and optional avocado add-in. I’m a cabbage fanatic and eat this salad with just about everything. You should too.

Here’s what’s for dinnerThese crispy, delicious, dress-up-or-down vegan latkes from our friend Mickey @micks_magic. Not sure if 8 days is enough for our fav Hanukkah pancake but we’ll make do. Traditionally served with applesauce and sour cream you can indulge in a cashew version and stack ‘em high. Enjoy these fry babies with any kind of dressed greens on the side, or, don’t.

We’re cooking withInto the cookie swing of things and thankful for this beautiful French rolling pin. I love the sleek, no handle object d’art that makes me look like I know what I’m doing. Making holiday cookie tins happen this year.Love a simple, monochromatic block print linen. I mean looove. And this fruit inspired Georgia napkin set is making its way into my kitchen this season, one way or another. Wanna match? (Great for a chilling cookie dough cover by the way.)Can one have too many candles? Asks the person who has just discovered the world of Ritual & Fancy. Just need one more tiny sized soy candle to whiff around whilst I’m rolling out cookies. Might just get so I can justify my obsession with this milk bottle match striker. I mean…

Listening inElectric playlist “celebrating one step” from adrienne maree brown. A thoughtful curation of sounds, movement, and rhythm for empowerment.I’m listening to Camilla Ruth Marcus—who sadly had to close her restaurant west~bourne due to COVID—on the Enough. podcast. She talks about building a restaurant with a zero-waste, people first philosophy, and how we must reform the restaurant industry to respect its workers and the environment. - Maia

AttendCalling back generational wisdom in this upcoming Sankofa webinar with Neftali Duran. Co-founder of I-Collective, this Oaxacan chef strives to blend new narratives around Indigenous histories and cuisine. Donation based tickets, December 15th.

RitualDeep, wind tunnel breathing. For five minutes in the morning, sitting quietly, making an attempt to just fill my lungs, exhale, and repeat. Clear air, clear head, onto something here.

Do you have breathing rituals to share?

Can’t stop staringObsessed with these retro inspired punch needle snack rugs from Cynthia Chen and the related Asian snack thread. I’ve never wanted to luxuriate in Shrimp Chips and yarn so desperately.100+ days of food as masks from @foodmasku. Unexpected, unsettling, but very enticing culinary crafts repurposed for… safety. Egg eyes, anyone?Fits of laughter over this 7 herbs and spices chicken fantasy. I will indulge in the over-the-top KFC extended ad about a sexy Colonel Sanders trailer but that’s about as far as I can get.

Sippin onThis Sweet Fire Tonic from Laura Wright of The First Mess is calling my name right now. I need warming, spicy liquids to get me through these very gray days we’re having in Chicago. (I leave out the pineapple since I have an allergy and it’s still fab). - MaiaI've been going hard on Organic Olivia’s ImmuniTEA. I haven't been brave enough to do it with onion, I generally use orange/lemon, ginger, turmeric or clove, cinnamon and fennel. - Kaitlyn

Make changeShare out this matter-of-fact guide to Prison Cuisine & Food Sovereignty with everyone you know. For individuals who are incarcerated, access to healthy and culturally appropriate foodways is not a given right. Start with sharing and we create space for a national conversation.

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