Closed Loop Cooking Weekly Newsletter 9.18.20

September 18th, 2020

Shanah tovah friends.

Well, what a week it’s been. I’m so appreciative of the patience and love I've received as we slowly find a new normal.

Portland is still under a blanket of smog / smoke but we’re getting through it. It’s in these moments of instability I look for ritual, a grounding practice to keep me centered. These small moments of ritual may be inspired by my Jewish roots or just an act of mindful meditation, like washing the dishes (am I the only one?) But they make all the difference.As we move into the high holidays and Rosh Hashanah this weekend, I’m reminded of these rituals and their importance. While we may not be able to celebrate outside with our community, we can still find resilience in dipping apples in honey or braiding strands of dough into a strong plait. Moments of tradition, made new by our circumstances. These acts of love are a shared practice, so whether you’re Jewish or you just want to try some vegan challah (trust me, it’s great) let’s take time this weekend to acknowledge our rituals.

May this be a good and sweet year for us. Happy 5781 y’all!

Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

R E C I P E S

How to make vegan challahA plant-based alternative to your traditional pull-apart challah. Love this vegan recipe from our own vegan baker extraordinaire, Maia. You can make this for Rosh Hashanah this weekend, every Friday for Shabbat, or really, anytime. Challah’s always delicious.

V I R T U A L

Eco anxiety workshopThings are NOT business as usual. Join our friends at Pomelo for the eco anxiety workshop: tools for processing and healing with Jase the Crone. We all need to better equip ourselves for our climate reality. Virtual event 9/22.

C L A S S

Cook With What You HaveThe very talented Kate Deumling of Cook With What You Have is putting on a sauce based pantry class 9/23. All proceeds benefit the PCUN's Farm Worker Emergency Relief Fund. Double down on your quarantine kitchen efforts y’all!

W I N S T A

@chicomecóatlTaking in this pink beauty - a squash blossom pressed (hibiscus juice infused) sope from the talented folx serving up fresh, hot Mexican cuisine @chicomecóatl. Fangirling over founder Maricela Vega forever over here.

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