Closed Loop Cooking Weekly Newsletter 2.5.21

February 5th, 2021Hi friends,When you think comfort food, where does your fork go? I don’t mean I’m too tired to think and salt and vinegar chips are my safe place, I mean the food that feels like home for you. Maybe it’s the first easy dish you learned to cook on your own, the one you pull out on busy nights because you can make it with your eyes closed. Or maybe it’s a meal someone else has made for you and the taste and textures bring you back to that first bite. For me, it’s red lentil soup. A half-blended, bright bowl full of legumes, kale, and loads of lemon. Plus one for a slice of crusty-as-heck bread for dipping.I came across this recipe in college, shared by the mother of an early boyfriend, a quiet offering of trepidation for our first visit home together. And while the relationship did not last, I made this soup time and again through school, my first non-waitressing job, and on a weekly basis to this day. The recipe followed me to East Iceland for a remote design residency. Alone in a village with more sheep than people, I’d take in the quickly setting sun slurping a chunky style version of red lentil wondering where in the world I was at that moment.It’s a meal I make for anyone I love. Special occasion, quick get together, (what are those?) evenings at home when the pantry is looking scarce. Any kitchen I cook in is christened with a simmering pot. It’s this feeling of comfort I want to bring to a new venture inside Closed Loop Cooking. A tight knit community where we can share the recipes, wins, and low waste inspiration that makes us all feel at home, wherever we are in the world. I want to build this community with y’all, a shared space we can grow into. While we’re getting things ready I would love you to answer our survey questions and sign up for the waitlist if you’re interested. Because we all deserve good mood food.And if you’re feeling hungry, (red lentil) soup’s on.Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

The Carbon Sink by Hawnuh Lee

To-do’s and how-to'sAn invitation from our friends at Loam Magazine to share work on perspectives and practices that have helped you during groundless moments. Submissions for Living Through Liminality are due 2/12.We’re re-upping the reserves at the start of the month and checking what to stock our plant-based pantries with. Cooking sustainability at home means having go-to staples stored in a bunch of mis-matching containers.

This week’s required readingWe gotta read up on the magic of biochar folx. This is the regenerative gold we’ve been looking for. A sustainable process for removing CO2 from the atmosphere and putting nutrients back into the Earth. Check out the enlightening piece on this carbon sink from Maia. Cause ya know a girl loves soil.Let’s get familiar with every org on this round-up of Intersectional Environmental Organizations to Support for Black History Month. More than just giving funds, let’s get educated and create space for these groups to grow.Another reason to love my home away from home, This is What Iceland Looks Like After a Decade of Green Technology Investment. A massive overhaul in green tech is offering renewable food sources, energy capture, and reforestation to curb carbon emissions. We’ve got work to do people.

Seasonal eatingA reminder that it’s high time for more probiotics in your daily repertoire. Get started with this beginner friendly tangy ginger turmeric sauerkraut. (Feel free to get spicy!) What else are you doing with all that cabbage right now?

Here’s what’s for breakfastGetting into the low waste Valentines swing of things with these gorgeous chocolate dipped oat pulp biscotti. I am a fiend for crunchy baked goods and @micks_magic has really outdone herself. Choose your own adventure with either lemon-hazelnut-cranberry or orange-almond-raisin. Whichever direction, you’ll make the most of that leftover oat pulp (what a win!) and have some delightful treats for that special someone (aka YOU.)

We’re cooking withI am literally smitten with these vibrant handwoven table runner. We may only be cooking for two at the moment but there is no reason why my table should not look this good. Stripes elevate any scrappy mealtime baby.I thought I had enough sexy bandanas to make it through this pandemmie but between not caring enough and sometimes having to leave the house there’s no such things as too many mini wraps. Love this one in mustard yellow.Don’t forget to shower your honey in fragrant floral scents this happy hearts day. Who doesn’t love the transcendent aroma of almost outside? These favorite candles are a sure fire win.

AttendReady your groggers y’all! Purim and my favorite Jewish cookie are fast approaching. I’ll be whipping up some triangle treats this year and trying out this free hamentashen class 2/15. (Reply back for a PDX cookie drop!)

Listening inRecycling! Is it BS? Sort of. Kind of. Yes? And no. But definitely. An in-depth breakdown from How to Save a Planet on our wishful recycling practices. Y’all, please get sorted.

Can't stop staringWishing I lived inside @hellomydumpling’s kitchen. Vibrant color, texture, and flavor make me swoony. This latest decadent dessert is a real pie in the sky.As a childhood horse girl (my bat mitzvah theme was ~equestrian~ lol), I am deeply invested in Rachel Rodgers’s journey opening a 57-acre horse ranch in North Carolina. She and her partner, both New Yorkers with no background in ranching, bought the property, taught themselves how to care for their horses and land, and are developing Rodgers Ranch to be a retreat destination, event center, and functioning farm! Talk about inspirational! - Maia

Make changeForever following the incredible folx @blackfarmerfund. Highlighting Black farmers, food founders, and change makers. You can help them redistribute capital to this community through donations and create a racially just food system.

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