September 8th, 2023

Hi friends,

What’s in a name? How might we address something, be it a dinner, a dish, or other, to elevate? There is power in title and in the culinary space that can look like just good marketing when you know “pickles” is a palatable moniker for “fermented produce in a state of slow decay.” A name conveys narrative, establishes a particular relationship with the observer, a name is acknowledgement of entity. That is to say, a name carries weight, and we can use that power for good.

I bring this into menu planning, purposeful in titling a dish to capture the holistic story. Sweet + salted sourdough chocolate babka with kombu flakes might be a mouthful (literally) but it encourages a deeper look at what’s on the table. 

This week I’m sharing the name and narrative for my Portland, OR plant-based, low waste pop-up, so scroll on!

Stay hungry,Hawnuh Lee | Founder, Closed Loop Cooking

Building biochar. // @hawnuhlee

The dish >>

• Looking back at biochar and the future of sustainable farming.

• These mini caramel apple clafoutis are just what you need in this apple season. 

• Fallen bay leaf flags.

• We’ve entered the pyrocene era. (Looking towards solutions.)

• Mushrooms can make anything. Like this canoe.

• Would love to live inside a house made of this stained glass bread.

• Following all content related to NYC climate conf, The Drop, this week.

• Be back, making onion hangers.

A pop-up by any other name...

by Hawnuh Lee

Taking inspiration from my latest CDMX travels + menu translations and a plethora of Jewish culinary literature, I'd like to introduce– Tzimmy. My plant-based, low waste PDX pop-up series taking up space at Cookshop. (If you haven't added your email to the list, sign up here to stay in the know!)Through the studio happenings, I'm developing the full brand and excited to share the first brand logo look with CLC readers!

(Snap from last week's menu translation.)

Tzmimmes or zimes is a Yiddish term for "big fuss" or "big mess". A common side dish at Jewish gatherings, tzimmes usually consist of carrots + dried fruit but can refer to just about any tossed together pairing (ie–what's easiest and on hand, y'all know our style.)

Tzimmy is the evolution of "big fuss." Iterating on what dinner together can look like through this sustainable lens, it's all about embracing the mess, improvisational cooking, and good mood food.

On branding

Today, brands are seen beyond just logos and slogans–they are powerful agents of change, capable of shaping perceptions and behaviors on a global scale. In the context of climate change, brands have a unique opportunity to leverage their influence to promote sustainable practices, educate consumers, and inspire meaningful action.Creating a pop-up dinner brand identity is an extension of this work, elevating food stories and spaces aligned with sustainable values and making sure that resonates through every piece of collateral. Creating a name, mark, and identity for any contemporary brand is an act of resiliency–planting a flag for what matters most in 2023.

As Tzimmy develops, I'll share more of this brand story! Many thanks to all of the peer feedback and insight as I evolved this plant-based, low waste dream.

Someone send me these bee cookie stamps, yeah?

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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