Closed Loop Cooking Weekly Newsletter 3.5.21

March 5th, 2021Hi friends,I’m looking for calm moments right now, and I tend to find those in the kitchen. I understand this space. Mise en place, everything in order. There’s a meditative comfort in quiet kitchen tasks, like organizing the pantry, washing the dishes, or playing where did this ant come in from? I’m at ease in the limitations of a sourdough, I know what to expect here. I can rely on set structures to move through this space, when I myself am feeling out of sorts. The kitchen is my safe space. And when you’ve got containers and lids organized, well, why would I go anywhere else?This has been a week of respite, I’m trying mindful relaxation on for size. I can feel early spring in Portland coming on. Wafts of blossoming hyacinths and weed in the air. Smells like home. The days are getting a little longer, a warmth in the early afternoon.I crack the door to the back porch while I’m in the kitchen, even with a chill. Ushering in a change of seasons, a time for growth and healing. I think, that can happen while I’m cooking.Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

The Heirloom Kitchen with Good Intent

To-do’s and how-to'sSigning up for Oregon State University’s Grow This! Challenge. Through March families and individuals can sign up to receive free seed kits with helpful instructions and tips for an easy start to gardening. Outside of Oregon? You can follow along with the challenge and ask questions in the community Food Hero page. Here’s to growing your own food!

This week’s required readingWe talked shop with the dynamic duo behind Good Intent, the PDX based, low waste product shop on a mission. Alex and Lindsay share their go-to fridge tips, favorite tools, and top 3 pantry items in our latest edition of The Heirloom Kitchen. Must read weekend material!Contemporary food media has a long ways to go. But social media has transformed the landscape for South Asian chefs, celebrating myriad of flavors and sharing their diasporic experiences for a wide audience. More inclusive food narratives, ASAP.Love this thoughtful food history comic from Shing Yin Khor. How did Chop Suey become a staple of Chinese American cuisine? Finding stability as an immigrant in this country’s disparate mythos.

Here’s what’s for breakfastI’ve renewed my faith in creative morning pursuits with these hearty breakfast sweet potatoes from kitchen wiz @micks_magic. A good and good for you root dish you can play up with whatever toppings you have on hand. Not to mention I love a pop of color first thing in the AM. Hot tip–mix up your add-ons for a lunch or dinner appropriate spin. Highly recommend spooning on a plethora of DIY coconut or sunflower seed butter for this one.

We’re cooking with Just taken with these lovely Akaneri woven bowls. Indigo diamonds much, anyone?? Can envision any number of seasonal produce items piling up in an excessive number of woven vessels.Stacking up this set of recycled bamboo plates in a muted, swoon worthy palette. At the rate I keep dropping plates in 2021 I’ll be left with upturned frisbees and empty planters unless I invest in some sturdy, matte beauties. Join me.I would like to be carried gently in this hemp, jumbo market string bag if at all possible. Farmer’s market season is right around the corner and whether I’m rolling around in this tote or a carefully curated selection of fruits and veggies, someone needs to be sporting this.

Listening inAnother heavy hitter from How to Save a Planet, kelp farming for the climate is necessary listening. Seaweed, ocean grass, noodles of the deep–there is incredible potential in this briny vegetable. Major points for supporting this petition to legalize kelp farming in New York state.  

Can't stop staring Secrets as thick as spaghetti sauce. I feel seen, triggered, and called out by this illustrated list of 8 pastas to match your inner turmoil.This entire flipping thread about recipe creation and blatant copyright infringement, I love you Helen Rosner. Rest easy Recipeasly, byyye.

Make changeFormer Food Network star and Culinary Director at Cherry Bombe Magazine, Kia Damon is launching a vital food justice nonprofit called Kia Feeds the People. Donate here to help Kia distribute high-quality organic produce and pantry items to Black and QTPOC communities in Brooklyn and follow the journey at @kiafeedsthepeople. - Maia

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