How to take imperfect edible action 🍴

Hi friends,

In slow build out mode for the studio! I’ve officially plugged in a new-to-me refrigerator (she’s pink!), sourced matching stools, and set out my shingle. Let the culinary exploration endeavors begin! Here’s to making incredible foodie content with intention.

And this is where the anxiety sets in.

I’ve been crafting imperfect food content for years, never letting unknowns dissuade me from creating. And yet, in getting this space set up (which is truly a valiant practice in patience) I’m unsure how to jump back in. For the first time in a long while, I am hesitating. Sharing here for public accountability, in that yes, transitions can be halting and overwhelm can be paralyzing. I’m sure many of you can relate.

But the desire to create is always there. A throughline in every shaky step forward. 

Envisioning perfectly crafted, innovative recipes and client shoots with dreamy backdrops–that’s the vision. And the reality is, the space is far from perfect. I don’t have a shelf for spices, running water, or a broom. (But I have a dustpan??)

What I’m lacking is not a reason to wait though. I am hungry, in all senses to feed this practice and if I put everything on pause for the perfect knife block or a functioning sink I miss the opportunity to move in the right direction. I have run pop-up dinners in office buildings with no stove, cooked in a kitchen with little to no ingredients–resiliency and resourcefulness are what make the chef, not the marble countertops.

Have camera, and an operating fridge, will document. Here’s to taking imperfect action, learning all the while, and eating oh, so, well.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Butternut squash gnocchi.

What’s cooking?

I had a great time on my latest K2 spot making butternut squash gnocchi with comedian Felipe Esparza! We enjoyed a fun, chaotic pasta session and 10/10 would do again. You can make the same gnocchi with less live-on-air pressure at home 😀

The dish

• Ultimate fridge inspiration.

• I didn’t know matcha whisk stands could be this perfect?

• Drooling over the Oatly summer drink lookbook.

• Foodie pop-up cards are my new hyper fixation.

• Scotland just introduced a landmark bill on ecocide.

• This Le Creuset activation is fantastic.

• Great recap–10 ways to get involved with food mutual aid.

• Just found the Women and Climate speaker database and I am taking big inspiration.

• Listening in on this Bad with Money ep on the zero waste movement.

If you’re looking for storytelling support, I’m excited to have a few spots open for June + July! Check out closedloopstudio.com and sign up for the CLS newsletter to stay in the loop for more studio updates, founder tips, and design + marketing ideas.

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