Closed Loop Cooking Weekly Newsletter 5.14.21

May 14th, 2021Hi friends,Growing up, every summer our family made an annual pilgrimage to the homeland in Central Iowa. Acres of monocrops, far as the eye could see. We’d drive straight through the 12 hours from Colorado Springs to the single story house at the end of 10th Ave where my late grandparents lived. They’d been retired off the farm for several years, my grandpa Howard’s skin lived in like warm leather, grandma Helen still making sure her hair was done in tight pearly curls every morning, up with the sun.Still close knit with the farming community, every supper at their house was stacked with a bounty of corn fresh off the stalk. We’d venture out to say hello to the crops as we made the neighboring rounds, even driving by the old farm haunt my grandpa spent most of his career. We were always reminded that talking to your food was encouraged, it strengthened their roots.Back at the house, it was up to my younger sister and I to shuck corn together on the back patio. With armfuls of ears, we’d share a paper bag between us, dropping in husks and clumsily pulled corn silks. It seemed near impossible to scour every hair, almost braided into the space between kernels. We took our time, sitting outside mid July in an unwavering heat, a welcome contrast to the constant chill of A/C.It was my favorite part of dinner–that corn was an honored ritual. Revered for every sweet bite, rich with sun and delicious with or without a tab of butter and a pinch of salt. Every last pocket was scraped clean, leaving spent cobs for the neighboring dogs to enjoy. Only then, was the meal finished.It’s been a few summers too long since our last shuck. In a full year void of tradition I am just waiting with bells on for this year’s summer corn crop. Calling up my sister, paper bag at the ready, nothing but time.What summer produce are you most looking forward to?? #closedloopcookingStay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Peach things. // @hawnuhlee

To-do’s and how-to'sEveryday is Jewish American Heritage day in this house but celebrating these activists taking part in tikkum olam / repairing the world all month long.Personally resonating with this thread that being an American Jew is a mindfuck. And asking everyone to brush up on avoiding anti-Semitic and Islamaphobic hate speech, now and always.

This week’s required reading If you didn’t get a chance to read Maia’s latest interview with Shellie-Ann Kerns at Bunkhouse Acres, go take a minute. They are doing THE work to create justice in the agricultural space. Not mention there’s a bread school program on the rise.So in awe of Vivien Sansour’s work to alleviate food insecurity in Palestine. This expose from last year is a tender reminder during these times of a community’s commitment to seed sovereignty. And the life giving sweetness of native watermelon.Maybe you’ve encountered a closed restaurant recently. Well there’s a reason for that. Capitalism is broken and minimum wage workers deserve so much better. Give this a good read.On Meat, a poignant essay on a life without. Why is a meal sans beef a political device? Let’s talk climate goals and sustainable food futures baby.

Here’s what’s for dinnerCracking into my winter stores of tangy, ginger sauerkraut for Mickey’s spring inspired sauerkraut sourdough discard pancakes with young garlic. I’m very very excited for these flavor-at-will pancakes that are appropriate for any meal or snack of the day. (Fully recommend a plethora of microgreens on top!) An awesome use-it-up recipe for all my discard do-ers looking to switch it up. (DIY discard crackers also a rave idea.)

We’re cooking withLook you already know my affinity for farmers market friendly bags. So you’ll understand my strong desire to immediately purchase this sweet jute tote (with stripes!) for all my local produce finds.Probably wouldn’t hurt to thrown in this classy as all denim wine tote now that backyard hangs are coming back into the mix!Annnd just discovered this gorgeous large, stoneware baking dish (IN JADE, I’m swooning) for all aforementioned produce finds. Hello summer roasted veg and lovely fruit crumbles. Reply back with what you’d make in here, yeah?

AttendWould love to intentionally chill with this afternoon of yoga and life drawing 5/23. Donation based class intended to calm the nerves and let you get creative. Sounds idyllic.     

Listening inQuick listen from the Atlas Obscura podcast on a fascinating living library, namely, sourdough. I want to go to there. Love this latest on mutual aid efforts from Bad with Money. Great intro for anyone looking to get start or just learn more about community action.     

Can't stop staringOmg living willow structures. Ultimate cottage core I am imagining my entire abode inside the roots of one.Mango float choco pies. Not vegan but an absolutely perfect dessert I literally can not stop thinking about. If you find it in your heart to make these for me we will have a beautiful life together.Solid thread on discovering diverse Black food narratives. There’s so many unique perspectives to inform your kitchen.

Make changeSupport Breaking Bread NYC to provide much needed meals and CSA boxes to communities at risk, particularly BIPOC folx. Primarily partnering with Black, Brown, and Indigenous chefs / business owners, they’re working towards 100,000 deliveries and every dollar counts. 

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