Slow food, on purpose

Hi foodie friends,

Waving an inbox hello! Closed Loop Cooking has shifted over to Substack and I’ve been sharing regularly meal plans, recipe inspiration, and foodie inspiration. I would love to see you there!

For a preview–here’s today’s Sunday edition of Slow food, on purpose + 7 weekend menu moments. Love it? Subscribe!

I’m ideating on making without an end means. As in, being creative without having to monetize, capitalize, or synthesize an output. Building in time for intentional processes and mess ups and trial + error that feels meditative. Rewiring internally to appreciate the importance of meandering, with no particular outcome in mind. A shift in presence and purpose. I want more somatic slow food moments especially. Time in the kitchen to play, test, and enjoy. Maybe it’s reaching for tried and true favorite recipes or intuitively combining new ingredients because today is a special occasion.

Stay hungry,
Hawnuh Lee Cook(s)

Slow Food, on Purpose

November 8th 2026

7 moments on the weekend menu:

1. Part of this week’s meal plan, this potato leek soup is my cozy fall dinner go-to. The perfect slow down, use-it-up dish–enjoyed best with lots of tofu sour cream and crusty sourdough. 

2. If you’re PDX local, come join the 11/16 screening and following panel (with me!) of Just Eat It. A great expose on food waste and our relationship to what we eat. Originally out in 2014, it’s more relevant than ever. (You can also watch online!)

3. What does the Blue Wave really mean for animals? As well as food + ag policy reform? We’re asking the right questions.

4. There’s something soothing about Dan Barber sharing his love of cabbage innovation on the Today show.

5. Has anyone else read The Calamity Club? Could not put down. Kathryn Stockett is a fabulous storyteller. (Also on Libby!)

6. Well timed Thanksgiving–these cranberry bogs are running on solar.

7. Enjoyed this essay excerpt on Buffet Mag from food journalist icon and foodie memoir pioneer, MFK Fisher, A Thing Shared.

Thanksgiving / Friendsgiving menu plan to come. I hope you’re soaking up the changing season and reveling in fallen leaves.

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