Closed Loop Cooking Weekly Newsletter 2.26.21

February 26th, 2021Hi friends,Chag Purim Sameach! Sending February off in style with an assortment of triangle cookies and raucous celebration this Friday. And by raucous I mean a smidge of bubbly and these delicious vegan hamantaschen Maia whipped up. The secret to a perfect corner fold? I’ll let you know when I figure it out. In the meantime, I’ll be enjoying the nostalgia of a jelly filled sweet treat.I spent a lot of time around older Jewish women as a kid. Every Saturday morning, helping out in the synagogue kitchen for the post brunch crowd. After a 4 hour service you can bet that a full spread was of vital importance. My 10 year old self would pull back my hair, sipping a sugared down coffee I expertly hid from my mother as I replaced cream cheeses, refilled ice tea, and cleared empty plates. And while she couldn’t cook, my mother made sure I spent more than enough time around the ladies that could. Those women were excellent cooks, used to feeding the masses, they taught me to wield a serving spoon for any number of egg salads. I pinched my first hamantaschen corners in the kosher kitchen of Temple Shalom, waiting impatiently for those poppy seed delights to come out of the ovens. I braided my first challahs with the volunteer mothers and grandmothers, made ill shaped matzo squares, boxed up mountains of fundraiser lunches every year. My formative education in Judaism took place at Hebrew school just as much as it did at the synagogue kitchen counter.I’m reminded of these annual traditions making a new tray of cookies this season, lucky enough to spend the holiday with my sisters. As disparate as our holiday celebrations have been this last year, I feel grounded in the practice. Each time I can repeat a recipe or put a new plant-based twist on a Jewish dish (we will be dining on vegan matzo balls in 2021) I feel comforted in the familiar textures, tastes, and aromas. We continue to exist in a semblance of organized chaos and yet, I find some steady resilience in these small moments. Taking me back to the Temple kitchen, minus the constant, weird fish smell.Cut out a circle of dough. A spoonful of filling in the middle. Careful not to overfill. Pull up the sticky edges into a triangle and pinch the corners tight. Now, we wait.What would you fill your hamantaschen with?Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Fizzy layers by Hawnuh Lee

To-do’s and how-to'sYou know you’ve been eyeballing this tangy kraut concoction, so let’s get fizzy with Kaitlyn’s beginner guide to lacto-fermentation. She breaks down the basics behind the preservation magic and helps inspire your pickled flavor of adventure. Dig in!

This week’s required readingFinding themes this week around Sankofa, the act of going back and getting stories from the past in order to move forward. Returning to Maia’s interview with activist Pandora Thomas to reflect and take inspiration.Climate grief affects us all, every walk of life. While we’re quick to dismiss this global trauma, our planetary grievance should not be buried. Communal processing leads to actionable climate movement. Let’s keep talking.Alicia Kennedy speaks my love language. On recipes reflects the value of using how-to’s as a general guide. We all approach food through a different canon, with different ingredients and limitations at hand. Here’s to cookbooks as a suggestion, not the rule.

Here’s what’s for dinnerIn case you missed the earlier shoutout, vegan hamantaschen are dang delicious all through the weekend. Get in the mix with your favorite fillings. Points for the most unorthodox combination.Cabbage. Steaks. I am so so excited for this beautiful main dish from @micks_magic. Winter produce is the understated vegetable next door, but no more friends. You’ll sing the praises of this colorful spread, with flavorful purple brassica, a bright herbs scrap chimichurri, and a savory chickpea crumble to top it off. Get your ovens and or grills going, asap! My fav part–making up the sides ahead of time for an easy dinner any night of the week. Go on, impress your SO, your family pod, yourself with your seasonal produce know-how! And salt to taste. <3

We’re cooking with Dramatic head turn for this superb cork dimple tray. A citrus fiend has met her better half, highly suggest this up-cycled piece of decor that makes me want my own tiny pillow.Ok on the off chance you have leftovers from aforementioned cabbage steaks, try out these sturdy, sexy bamboo storage containers that may just be the container option I’ve been looking for.Actively working on finding calm in the next few weeks. With that, I’m prioritizing better sleep, sans screens in bed, and cozy ass pajamas like these baby soft eucalyptus jogger pants. Which will most likely transition into functional daywear, let’s be real.

AttendChecking out the (free) virtual International Women’s Day Panel from Slow Food Youth Network March 7th, 3-5 PM (PST.) Seed stewardship, sovereignty, and building community. Registration is open!  

Can't stop staringLoam editor Kailea Frederick @earthisohana is taking over the @intersectionalenvironmentalist IG account TODAY. Stan climate justice and resilience thinking all day, everyday.All senses activated with this mesmerizing 3D render on full spin from artist Christine Young. Buns of my dreams. Dumplings I would do just about anything for.Noodles or bread? If you think for one moment I’d let bread win…

Make changePDX folx–know how to make tamales?? (Teach me!) And help out with the awesome work @TamaleBloc is doing to feed people in the community. Prep + cooking even 1-2 times a month makes a real difference.

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