Closed Loop Cooking Weekly Newsletter 4.30.21

Hi friends,I rarely stick to a recipe when making dinner. I’d say I’m more confident throwing random things together than the average home chef but good Julia, I made, not great food last week. In my push to get back to normal, I’m trying to be in the kitchen more. Well, I should have stopped things after the burnt tahini (and when I say burnt I mean charred.) But I was overly confident in my abilities to make something good out of the mess. That too-much-of-something-else-to-compensate cilantro-burnt-tahini-dressing that followed was also, not great. But I pressed on. I could have ended it all and just whipped up a damn vinaigrette but I’m stubborn. So we ate sad vegetables mingling in a sauce that would easily clear a room and in that moment my self worth was caught up in a dish. Bless my partner for eating an entire bowl without a word.I’ve had a few moments lately like this, thinking I’m losing my touch, maybe I’ve been a hack this entire time. And then, with a few gentle reminders from friends, that actually, it’s fine. I’m still recovering. Post shingles, I’ve never related to burnt sesame paste more in my life. Everything feels off right now because I’m mending.By necessity, I’ve been getting acquainted with this new body. One that doesn’t respond well to long prep times or complicated meals at the end of the day. I was frustrated at first, food is my love language. This is how people know just how much I care about them. Not surprisingly though, nothing’s changed. In that, my people still love me and are patient, kind, and understanding with no expectations. It doesn’t matter that I’m not making good food right now and it probably wouldn’t matter if I never made a CLC worthy dish again. I’m not the food I make.Totally counter intuitive to so much of my work in the plant-based, low waste space. But it’s true. It’s the permission I need to be imperfect in this practice and kind in my process. For anyone just getting dinner on the table, whatever it tastes like, that is something to cheer for.I wanna know about your best food fails. Reply back <3Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Seed things // @hawnuhlee

To-do’s and how-to'sOur friends at Made Trade put together this resource doc for anyone looking to support India is the latest, severe wave of Covid. Support local artisans and donate if you can for much needed supplies across the country.

This week’s required reading V excited for this online community cookbook, from our friend Abena Anim-Somuah of @foodsupplyxyz. Thoughtfully curated from relevant, rad creators translating all our fav recipes videos + posts into an accessible, evolving meal index. Eat the internet, y’all.In a bold move, Epicurious announced it’s no longer publishing beef recipes on it’s website. Despite America’s appetite for burgers, no new red meat is another push towards more sustainable cooking. Fully support this mainstream PSA for more plant-forward foodin’.This entire thread on why ocean surface life is SO vital to our ecosystems and the impact of plastic cleanups. I am fascinated and terrified in the best way of this new-to-me landscape. Had my fill of divine homemade guava, white chocolate mochi last week from Daphne Kauahi’ilani Jenkins and am now revisiting this favorite Heirloom Kitchen interview to soak up all her kitchen prowess.

Here’s what’s for dinnerI want bite size snack food made ahead of time for my grazing days when food feels hard. Really love Mickey’s Great Northern bean bites that yes, in theory are vegan meatballs, but so much more than that. A protein-packed plant-based savory pocket food I’m gonna have on hand (not actually in pocket) more often.Saving up my radish greens for an easy spring salad dish. Roasted bulbs and greens that normally get binned pair perfectly for a light, use-it-up seasonal dish. Alternatively, French it up with sliced radishes + torn greens on buttered sourdough with a sprinkle of sea salt. C’est parfait!Rhubarb season is upon us! YES! Much love for all baked rhubarb goods, including, and especially, these dark chocolate rhubarb brownies. I know your neighbor has some extra stalks just waiting for ya, do them and yourself a favor with a pan of these delicious treats.

We’re cooking withNot gonna lie, I want this eco deodorant solely for it’s gorgeous, biodegradable packaging. Charcoal citrus and I get to have this amazing tube on display? Sold.Same brand (Good Flower Farm) but make it woodland body butter and make it happen. I want a good for me, good for the planet moisturizing experience. One last self care item as makeup is about to come back into my weekly rotation. (Daily though, eh?) Reusable organic hemp + cotton rounds for keeping this visage vibrant.

AttendUpcoming, first of the season, Black + Indigenious market for all my Portland folx at the Redd on Salmon, 5/3.     

Listening inJournalists are burning out. An important listen on providing support for reporters in a vicious, unrelenting 24 hour news cycle.    

Can't stop staring Love all things, everything from @ghosthoney. This peanuts in a fish dish painting brings me all kinds of joy.Really appreciate these affirmations for all the intersectional environmentalists out there. The grind is real, remind yourself what matters.Living for Farai Harreld’s latest photo journals of farm life living. Low-fi, lovely snapshots and #farmingwhileblack vibes all around. Did I just talk myself into getting city chickens?

Make changeFound a free fridge in your neighborhood? This mini how-to on preventative care is a small show of support for accessible eating in your area.Keep FUNDING 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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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