Closed Loop Cooking Weekly Newsletter 6.11.21

June 11th, 2021Hi friends,I have news. Closed Loop Cooking is taking a summer hiatus. For the next 3 - 4 ish months you can save yourself a few minutes of screen time and do something in the kitchen, outside, or literally anything else. (Punch needling + pickling, anyone?) I’ll be joining you luxuriating away from too many projects and spending some proper time recovering.I love CLC. And I’m learning to love myself through this space. My natural inclination to push through and make the thing has kept me going this year and hopefully offered some stability in this community. With that, it’s time to listen to my body and actually give it a break. (Surprisingly, 2 weeks was, in fact, not an actual break.) And despite my best efforts, I can’t do it all right this minute. So.I’ll be taking time to grieve the losses in my family from last year. Unable to sit shiva together, I’m ready to find some closure in ritual with my people.I’ll be learning to move again. I’m understanding new physical limits in my recovery and finding a balance that keeps me energized and in touch with myself.And I’ll be working on my passion project. If y’all don’t know, comics are my first and truest love. I’ve been developing a graphic novel the last few months and it is a dang dream. You can follow progress and web comic updates here for now.In the meantime, keep up with rad sustainable finds in Maia’s newsletter, Plant Matter. Follow Mickey for drool worthy, low waste recipes + inspiration. And keep up with Moji for all your circular economy inquiries.So much good stuff to come. Can’t wait to reconnect with y’all. In the meantime, please send me all your favorite summer food finds and as always–Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Layered. // @hawnuhlee

To-do’s and how-to'sPlanting echinacea, marigolds, chives, and all 10 of these lovely plants for the bees! Bring a buzz back to your yard this summer.

This week’s required reading Taking scrupulous notes on Moji’s latest write-up for anyone beginning their gardening journey. Whatever the space you have available, from tiny apartment to sprawling yard, you can make regenerative ag happen right at home! All it takes to get started is some healthy soil. Let’s get planting y’all.Pioneering biomass heated greenhouse for tribal food sovereignty in Native Alaska. Inspired and in awe of the incredible work in these rural communities. I wanna be Chef Q. Ibraheem when I grow up. She’s kept Chicago area families fed through the pandemic, serving well over 60,000 meals last year. Where is your food really coming from? Mislabeled meat from artisanal start-ups will have ya questioning if anything’s real from here on out.

Here’s what’s for dessertTis the season. We’ll be making Mickey’s summer bounty special–rhubarb galette with lemon rosemary simple syrup and eating this one out on the porch until the last rhubarb stalk is gone. Made with a spelt, oat flour, and aquafaba filled dough, it’s plant-based pastry perfection and close enough to being good for you. Pairing it with a naturally fermented lavender lemon thyme soda is *multiple chef’s kisses.* An ideal cocktail base or lovely just on its own. Bubbly drink in hand, this is exactly how I want to enjoy my time off.

We’re cooking with Lounging, recovering, and looking fine the rest of the summer in this extra soft, black upcycled jumpsuit. I will be either dressing this up or more likely down and reveling in it. Join me.Going through the CLC reading list and FINALLY having the cookbook holder to do it with. Recycled lucite and just the tool I’ve been looking for to actually see what I’m making.

AttendIf you’re vaxed and ready to be out in NW Portland, then take me with you to Drag Night Bingo 6/17 at Freeland Spirits and help raise funds for Q Center. A local safe space for LGBTQ2SIA+ communities and allies in the PNW, it’s fun and for a real good cause y’all.      

Listening inFinding some validation in this episode of This is Uncomfortable. Productivity won’t save you. (Or me.) Our inclination to stay busy has to be talked about.      

Can't stop staringRadishes and butter, just the way they should be enjoyed. Trust me, it’s a classic.Kelis really out here pressing her own dang olive oil. I’d expect nothing less.I want to live inside this gorgeous fruit and veggie haul illustration, you too?

Make changeAdd your name to the petition to integrate climate education into the NYS school curriculum! Shocked but not surprised this isn’t already par for the course. Let’s find out more about every single one of these BIPOC ocean conservationists doing THE WORK. And spread the word.

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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