Closed Loop Cooking Weekly Newsletter 4.23.21

April 23rd, 2021Hi friends,Back from the brink. Grateful for the time off and a chance to recover. Definitely says something though when I actively have to remind myself that I’m not sending a newsletter this week, save that stack of links for later. My active browser tabs have reached maximum threshold.A few random notes:

• Black Lives still Matter. Yes, we mean literal police abolition and mandating gun control. SOMETHING HAS TO CHANGE.

• I’m still making sourdough bread from scratch and it’s been incredibly therapeutic. Reminded of Jasmine Cho’s Bake Therapy interview and the healing power of a mixing bowl.

• Falling in love with comics all over again. You’ll be seeing more of that on CLC and in an upcoming web series I’m producing that has absolutely nothing to do with food. Here’s to one of my favorite mediums and doing the prep work that doesn’t live on social media.

• Had a chance to try a new vegan spot, SxNW here in Portland that I can’t recommend enough. Y’all can look forward to an interview with chef Simar on his southern inspired spin on plant-based comfort food.

Not so random note–we’re still working out the kinks for the soon to launch CLC membership, aptly named The Loop (heh.) I’ve been day and night dreaming about what community looks like in 2021 and all of you are there. If you’re interested in joining and haven’t requested an invite yet, drop your email here.Last but always important, it’s really good to see you. I’d like to live vicariously through your latest plant-based meals, so shoot me an email back and let me know what you’re been digging into lately, yeah?Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Orange you glad // @hawnuhlee

To-do’s and how-to'sReading up more on CAHOOTS and passing the word along. A mobile crisis intervention team designed as a ready alternative to police for non-violent crises in OR. Crisis Assistance Helping Out On The Streets, sounds like a start. 

This week’s required reading Getting smart on the future of recycling. This beautifully illustrated comic from Katie Wheeler dives into the history of refuse and the pitfalls of our single stream systems. With a focus on public re-education and holding corporate entities responsible we can move recycling forward.I really really miss Anthony Bourdain. Found a moment with his thoughtful soul in this Irreverent World Travel Guide, co-authored with Laurie Woolver. Based on previous writings and interviews we get a glimpse into his impact with No Reservations producer, Nari Kye. “I might not have learned these things had it not been [for] Tony and the show…” Legacy lives on.In her own words, “just a crazy vegan cheesemaker.” Miyoko Schinner of Miyoko’s fame is doing the dang work to bring plant-based cultures to mainstream markets and it’s working. I’m obsessed with the process of bringing these non-dairy staples to life. Likewise, Aaron Bullock and Ian Martin are making space for Black veganism with Misha’s Kind Foods. Omnivores, get ready.

Here’s what’s for dinnerDigging into the fridge and making the most of what we have on hand. Mickey’s citrus and kohlrabi salad is in the mix for any oranges on the edge and leftover grains I wanna use up. Feels fancy when I need it and low key when I’m winging it.Aforementioned vegan creamy kick has got me serving up all the vegan cheese a plant-based charcuterie board could ever need. This cashew pepperjack is lit-real magic and I highly suggested y’all get on this cheese alternative ASAP.Looking forward to hitting the trail in warmer weather and packing Maia’s tahini trail mix cookies for the hike. Mix up your fixin’s with enough nuts and seeds and it’s basically breakfast.

We’re cooking withFruit belongs on the counter. I wanna see nature’s candy in a multitude of vessels. Namely, these beautifully boho seagrass and jute woven bowls I can stack accordingly.More fruity goodness with these playful reusable and compostable sponge clothes. Wipe on, juice, wipe off.On all things immune boosting at the moment so I will def be scooping spoonfuls of this adaptogenic immunity boosting tea blend through spring. Let’s share a cuppa from a distance.

AttendWoah, marking my cal for this upcoming free workshop on the politics of food in two Indigenious communities, May 11th.    

Listening inFeeling very seen by this latest ep of The Cut–we are all burnt out. The relentless demands of the last year and our internal short circuiting coming to a head. Give this one a listen.   

Can't stop staring Spring fawning over this sumptuous, floral infused cake from Khushbu Shah. Buttercream, strawberry / rose preserves, fig leaf cream… I’m in a field just watching this dessert go by.Watching this strawberry trampoline stop motion on a loop. Staying tuned for May 26th drop date for High on the Hog–Netflix series on African foodways from Whetstone founder Stephen Satterfield. SO EXCITED.

Make changeEarth day was yesterday, but pick up some trash today, and everyday! Because you’re a respectable human who gives a shit! Let’s make Tuesdays trash day from here on out, yeah?FUND BLACK JOY! Make Black happiness front and center by donating as many dollars as you can for our gal Shellie-Ann at Bunkhouse Acres for her upcoming Juneteenth celebration!

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