GF zucchini galette + improv eating.

Hi friends,

Moment to moment, our current timeline is a forcible reminder to live presently. I am taking in this scenic Portland summer–picking tender blackberries from thorny, overgrown alley bushes. Shucking 3-for-1 sweet corn, plucking every blonde silk for tea. Ribboning an excess of garden zucchini and popping straggler, bite-size cherry tomatoes with a pinch of kosher salt.

I roll dough for homemade galettes, taking care around the edges, finessing cracks and small tears as the world wages on. Elevating my offerings on a golden crust.

I rely more on my improvisational cooking skills as grocery prices soar–appreciating this moment as a creative practice while recognizing the injustice of kidnapped farmworkers and food left to rot in the field. 

I am indulging in this ephemeral seasonal abundance and neighborhood offerings. Leaning into self sufficiency, local produce, and a resiliency we know so well.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

GF + vegan zucchini galette.

What’s cooking?

Making this delectable gluten-free zucchini galette with tofu ricotta and herby chimichurri. A perfect warm weather plate to share and use up that excess of summer squash.

You can watch me make this live on air on my latest KATU2 segment!

The dish

• A reminder on the importance of improvisational cooking.

• Heavy but important read on a disappearing future.

• Gummy worm pasta?!

• Lusting over this courgette collection.

• Excited for Roux foodie week here in Portland.

• Navigating the loss of federal farming grants in CA.

• Please read this G@za hunger diary.

For my foodie founders looking for brand + marketing support–check out closedloopstudio.com to stay in the loop for more studio updates, founder tips, and design + marketing ideas.

Berry jewels only.

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