September 29th, 2023

Hi friends,

Engrossed in Secrets of the Blue Zone (along with the rest of the population) and ruminating more on ikigai–my purpose in life, the driving force behind one’s longevity. In a culture seemingly always on the edge of infinite scroll abyss, I’m looking towards counter burnout practices. 

I’m appreciating opportunities for focused moments. More time cooking with friends, rolling out hand made pasta and experimenting together for that perfect al dente nood’. Getting funky with ferments and finding out what exactly makes an appropriate quick-pickle. (Almost anything, really.)

I’m desperately seeking long-form content, food focused memoirs, and companionship in my culinary media. And more than anything, I aim to create and cultivate these practices for myself. When the act of making long-form content becomes an internal practice, that is where I find my ikigai. A shift away from serving an audience, I’m working on developing content interesting to, well, me. And for whomever that resonates is where we find community.

Here’s to more intentional ikigai moving forward. With this, the official launch of my monthly PDX based pop-up series, Tzimmy. Food from the heart–plant-based, low waste, Jewish eats. Something I hope truly resonates. Tickets for the October dinner, 10/14, go live 10/1.

Intentionally yours. And as always,

Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Tzimmy branding // @hawnuhlee

The dish >>

• A v important vinegar acidity PSA warning for anyone canning. 

• Tile interventions–loving this visible street mending.

• PNW fall rain has me fixing up warm, breakfast sweet potatoes. 

• The sounds of BEE-DM and CCD.

• I need my own bake center! The craft, the attention to spices.

• Butterfly pea flower poached pears on this decadent cake has me spiraling. 

• Colonial food economies–agribiz comes to Africa. A lengthy but eye-opening read over fundamental farming rights.

• Supporting historic food loss prevention legislation and downloading this media / resource kit from Upcycled Food Association. 

Here, now. Comic musings.

by Hawnuh Lee

Taking a moment for reflective creation, I always come back to comics as my preferred medium. In the space of my culinary + artist practice, I'm finding it more important than ever to question daily processes.

What are you paying mind to this week?

Enamored over this embroidered funfetti cake.

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