Hi friends,

On the mend after a week of being under the weather and the soup train continues. I love an endless stream of brothy goodness when I’m barely functioning, at my baseline, or really thriving! A soup for every season and in every season there is soup. (I blame it on the cold meds.) Most importantly, grateful for the opportunity to slow down (albeit forcibly) and let my body recover. 

As the days linger on I am reminded the hope in Spring–from curly pea tendrils to plump radishes and tart rhubarb. Bright flavors waking up with the warmer weather, inspiring any number of fresh salads or sweet treats. I say, still ladling. I’m choosing to focus on what’s to come this calendar turn and find calm in ways I can share and show up in community.

For me hope is Spring, eternal.

This week I am leaning into my foodie videography, finessing light and leafy greens and sharing more plant-based, low waste resources. Also in the works is relaunching the CLC weekly meal plan, a stress-free way to eat well and stay inspired in the kitchen on a regular basis, with help from yours truly. If it sounds of interest, make sure you’re subscribed here for the official re-launch!

Trying, learning, and always, with stubborn optimism.

Stay hungry,
Hawnuh Lee | Founder, Closed Loop Cooking

Cabbage sweet potato red lentil soup.

The dish >>

• This is my current soup in rotation–cabbage, sweet potato + red lentil. Hearty, filled with a plethora of veg and so much flavor. Give it a try with some cast iron skillet bread.

• Excited for Seeding Sovereignty's mutual aid book club.

• Let Japan’s first zero-waste municipality be a global model.

• Satisfying to see bread tags being recycled.

• Obligatory relink to HORG - must read taxonomy of occlupanids.

• Need a hug? Trees are social beings.

• I wanna try melon seed cheese.

• Have you read Dr. Ayana Elizabeth Johnson’s Climate Under Tr*mp piece?

16 ideas for local foodie focused sustainable action

On theme with cultivating purposeful climate action under the new regime–we gotta think locally to start making rippling change. There is power in place and starting with our own communities is the best way to keep the conversation on environmental impact.

Here are some practical, community-driven means to reduce waste, support local food, and build connection!

1. Start a neighborhood food swap – Trade homemade food or homegrown produce with neighbors on a regular basis.

2. Organize a community free fridge – Create a shared space for extra food donations. Or contribute to a fridge in use! Just be sure to date and label your leftovers.

3. Support a local food recovery program – Help connect restaurants and stores with shelters to donate surplus food. Bonus points for downloading Too Good To Go!

4. Host a Chopped-style dinner – Invite friends to cook a meal using only food that would otherwise go to waste and get inspired.

5. Compost – Advocate for municipal composting where you live or start your own compost pile or worm bin.  

6. Share knowledge – Teach what you know. From canning to preserving, there is most definitely a class / workshop you could invite friends to and share in the wealth of knowledge. 

7. Plant an edible garden – Convert an empty lot, front yard, etc. into a shared food source. Ask forgiveness rather than permission. (Guerrilla gardening baby.)

8. Set up a free seed library – Much like the little free libraries in Portland, share seeds with your community.

9. Join or start a local gleaning group – Connect with local orgs / farms to gather excess produce and distribute it.

10. Advocate for more community growing spaces – Partner with local officials and non-profits to secure public land for food growing and education.

11. Host a neighborhood “garden day” – If you have the know-how, support others in setting up their own edible gardens.

12. Create a guide to local bulk stores and refill shops – And shop there! Share resources for packaging-free grocery shopping in neighborhood groups.

13. Start a group bulk-buying club – Buy staples in bulk with others to reduce costs and packaging waste.

14. Support farm-to-table – Choose restaurants and farmers markets / CSA’s that prioritize local, seasonal ingredients.

15. Run a “bring your own container” campaign – Encourage restaurants to limit takeaway containers and opt for reusable container programs instead.

16. Get involved in local food policy groups – Commit to showing up to shape how food is grown, distributed, and wasted in your area.

There’s infinite number of actions we can take for meaningful impact, it’s just about getting started. Sometimes small, but that sustained effort over time makes all the difference. Let me know if anything on this list inspires you!

Olive these cupcakes.

CLC might make a commission from links or ads in this newsletter,
so we can keep crafting rad content for free!

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

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