Closed Loop Cooking Weekly Newsletter 4.5.24

April 5th, 2024

Hi friends,

Appreciating all the positive feedback from this last pop-up dinner and wondering how many other folks think in flavor. My brain is hard-wired to pair palatable textures and consider acid levels the way some people think about getting their taxes done. Call it hyperfixation, (or more realistically–painful procrastination) I’m deeply grateful for the culinary-honed pathways of this sponge-cake-like brain of mine.

In my own Mind of a Chef PBS special, I’m exploring how best to capture food happenings and find the best food-spiration. I’ll be taking an extended spring break for the next few weeks to iterate on recipes, test some new mediums, and find out how best to capture my fav culinary content.

I'll be back in your inbox after some respite with a new feature!

In the meantime– 

Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Passover prep.

The dish >>

• Taking note from the important work of trans, Palestinian chef, Marcelle G Afram.

• An in-depth look at eco-socialism futures - Part I | Part II | Part III

• This is the only birthday party event I ever want.

• More un-aesthetic kitchen content, please.

• Passover prepping with DIY matzo + a twist on matzo ball soup.

• My fav April Fools prank (I would buy.)

• Ok, I’m totally pickling dandelion buds.

• How do we feel about cauliflower ice cream?

Cutest spring pea pasta inspo.

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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