Closed Loop Cooking Weekly Newsletter 5.22.20

May 22nd, 2020

Hi fam,

The pitfalls of investing in a 25 lb bag of chickpeas is you have 25 lbs of chickpeas. Not complaining, hummus is my love language and I speak it frequently. I could just use some fresh ideas from outside the internet hole. So tell me all about your latest kitchen experiments please. Even us well versed home chefs need inspiration! 

Let’s talk about keeping on. One small thing everyday to keep up with our plant-based, low waste practice still makes a difference. I’m sure I’m not the only one wondering if my efforts matter at this point when I can no longer bring my reusable bags into the store or find my usual items in bulk. This is where the shift happens. We can still do our best to make use of the ingredients we have on hand and extend the life of our produce. The way we source groceries at this point in time is with uncertainty and sometimes we have to make do with packaged goods we’ve avoided previously. But that resourcefulness, creativity and resilience are at the heart of Closed Loop Cooking. We make do and we make it great. So if you’re feeling discouraged in your attempts to reduce packaging waste know that your efforts to eat sustainably still make a difference! Every technique you learn to cook, preserve, and share your food closes the loop. I had the pleasure to hear myself talk on all things CLC with my friend Anna Chapman on her podcast, Where You Belong and why it’s relevant now more than ever. Do me a favor and give us a listen (sourdough starter content warning.)

On an unrelated note does anyone need chickpeas? Love to you all.

Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

L I S T E N

Where You Belong with Anna Chapman + Hawnuh LeeA power half-hour podcast session with myself and dear friend Anna Chapman on her beautifully inclusive, community oriented podcast diving into places, spaces, and moments where you allow yourself to just be you. We get into food, trash, and sourdough. Give it a listen. <3

S U P P O R T

Loam Mag annual editionLoam Mag is back in print! Weaving New Worlds 2020 is available for pre-sale, slated to print next month. The issue illuminates folx on the frontlines of art-as-activism who are living in the better world we so desperately need through daily action. Support our friends at Loam!

R E C I P E S

GF Olive oil cakeFrom our friends at Pomelo in Seattle, WA, this olive oil cake recipe looks DI-VINE. Perfect for seasonal fruit compotes, and breakfast, naturally. (Click through photo scroll for recipe.)

C O N V E R S A T I O N S

Food Design Thinking with Dr. Francesca ZampolloAn oldie, but a goodie. Dr. Zampollo’s powerful words on veganism and minimalism are more important now than ever. One of our earlier interviews, she reinforces that applying a sustainability mindset to food is the easiest way for each person on this planet to make an impact every day. Take a minute for this must read.

Have an idea we should feature in the newsletter? Want to support us? Drop us a line at [email protected] and tell your pals to sign up. We can’t wait to see what y’all cook up next! #closedloopcooking