How to hope.

Hi friends,

I missed a week. I’ve missed recipes.

Not for lack of ability. For a lack of what to say. Everyday we wake up to the worst news I’ve ever heard. An administration actively destroying the environment, violating human rights, and funding a violent genocide. In the midst of absolute horrors, at seeing an entire population forcibly starved, I am faced with the helplessness and duality of needing to move on with my own life. I know I am not alone in this paralysis, guilt, and uncertainty.

As much as I want to share recipes and joyful inspiration, currently, I want to share in solidarity.

To not look away but to continue circulating awareness and finding strength in my everyday. To look towards a better future.

In this work, you will face the aggravation of other people’s discomfort–do not let that dissuade you from finding resolution in what is right. It is only our ability to make change, to give voice to the quiet despair, that will shift the tides.

The humanity in me, sees the humanity in you, friend.

Stay hungry, stay hopeful,
Hawnuh Lee | Founder, Closed Loop Cooking

Watermelon rind quick pickles.

The dish

• I made quick pickled watermelon rinds live on K2 last week. We eat watermelon as a reminder of resiliency for G@za.

• Speaking to your children about what’s happening in P@lestine. Love this note.

• A reminder–But what can I do?

• PDX local especially but everyone–donate to this mutual aid raffle 4 G@za.

• Today I am fasting for two meals.

• Hope in an eggplant.

• The language of climate change.

• I will forever stan Billie Eilish as she sets the environmental standard for artists.

• Small farms are under attack. Here’s what we can do.

• I’m hosting my next Portland pop-up on July 29 + 30. Come support plant-based food <3

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.

Finding inspiration in the intricacies of Persian cake decorating.

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