Closed Loop Cooking Weekly Newsletter 3.5.21 (copy 01)

March 12th, 2021Hi friends,Not to remind you again, but yes, it has been a full year of this panorama. I for one, have managed, almost by accident, to keep this sourdough starter alive and well. And that is the only token I wish to carry through into another spring season.In a year…We witnessed and marched for a powerful social revolution because Black Lives Matter. We continue to educate ourselves and fail and do better because moving forward is the only option.We watched as climate change gave way to new nightmarish landscapes, like unprecedented wildfires on the west coast. We continue to push for innovative solutions because we are of nature, not outside it.We learned to bake bread and chose to stay home for folx who did not have a choice. We continue to find creativity and gratitude in hard moments because our capacity for resilience is as strong as this sourdough’s will to live.It’s been a long, long year y’all. I want to take a moment to commend you for navigating this seemingly endless turn around the sun and showing up for this moment. I hope you’ve found quiet moments in this time, space to sit with it, and compassion for yourself and others.We’re still getting through it, but whatever *this* looks like on the other side, I’ll meet you there. Sharing out a few favorites moments, because otherwise, what is time anyways?

• Taught myself animation, my newfound love

• An unexpected road trip with my other love

• Pear picking with new friends

• Finding ways to connect with old ones

• A full year of newsletters and musings (lucky you)

• CSA pickings to keep things interesting

• Wearing the scarf I took a year to make

• This space, and the community it’s brought me <3

I’d love to hear your favorite moments from the last 365 days. Reply back with a few for me, yeah?Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

The PM Spiral

To-do’s and how-to'sNot sure how anyone is sleeping through the night but I’m encouraging us all to catch some honest z’s. Our resident sleep expert Kaitlyn (seriously,) wrote up a deeply important guide on falling asleep so we can try and maintain what little sanity we have left. Hot tip? Good sleep is hard work and absolutely worth it.  

This week’s required readingLooove this interview with small label textile designer Sarah Nsikak of La Réunion. With a focus on upcycled materials that evoke the African American and African experience she’s putting sustainable fashion at the center of her practice. Basically all big media is inherently racist. Shocked and not shocked at the aftermath of Reply All’s The Test Kitchen series. We must do better y’all.Totally intrigued by cultivating serendipity. This insightful read on creating your own luck is a challenge we can all take on as the seasons shift.

Here’s what’s for dinnerThis filling, bright kohlrabi citrus salad from our friend @micks_magic. A seasonal crescendo, we’re finally giving kohlrabi the spotlight she deserves. I love this wintertime produce delight. You can enjoy the crisp, every so slightly sweet veg raw or cooked, from root to leaf. Ya heard me pal, this nose to tail biennial pairs so well with that winter citrus. Trust me, you’ll love this dish, whether you load it up with a tahini inspired dressing, or not. (But do.)And a do diligent reminder to PLEASE save your leftover citrus rinds for our favorite citrus sage ginger toddy. It’s for the planet people.

We’re cooking with An upswept hairdo. Infinitely more preferable to a hairnet (for home cooking) I love these minimal brass hair pins between quarantine cuts to keep dinner strand-free.  Rhubarb season is in sight y’all. Which means endless iterations on all things rhubarb, in particular pie. I’ll be testing out this beautifully rustic Faye pie server because nothing else would do this seasonal delight justice. Sipping everything–tequila, soup, you name it out of this perfect striped tumblr stoneware set. Envisioning backyard cocktails and late night sleepy teas in perpetuity. (I just had a half birthday if anyone is asking…)

Listening inIranian-Armernian writer + journalist Liana Aghajanian on the Extra Spicy pod - shares the impact of Chuck E. Cheese, Sizzler, and IKEA in shaping the immigrant experience. Make sure you check out her Dining in Diaspora food documentary project.  

Can't stop staringAt this forked bagel technique that is simply genius. Why don’t we champion the raggedy bagel edge?? Brought to my attention by @tejalroa.Dreaming about WFH life at this floral masterpiece by the ever talented @dauphinette. Work would never be the same.

Make changeBlack owned, plant-based food truck Lettuce Feast out of L.A is in serious need of a new truck! Keep their incredible business running and support their fundraiser to get this deliciousness back out in the street.

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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