Welcome to Volume 29 of Supper Club from The Nucleus Group!

This week, we’re bringing you a veritable buffet featuring a playlist by Felipe Valerio, articles about foraging in Singapore, American knitwear, and the rise of Mid TV, and a recipe for gochujang broiled salmon.

But first: we’re doing some research about the way people use gift cards, and we might want to talk to you. Have you ever received a gift card? Given a gift card? Do you love gift cards? Do you hate them? If any of these sound like you, fill out this short survey. Selected participants must be based in the U.S. and will receive $150 upon completion of a 1-hour video interview.

On with the show!

THIS WEEK’S CURATOR: Brazilian brand writer, verbal strategist, and namer Felipe Valerio is the father of twins and a self-described wordaholic. Here’s what he has to say about the seven-song creation he’s sharing with us:

“Chaos and calmness. Heat and harmony. A playlist that embraces Brazil's blend and history. Better enjoyed with an open mind and eyes closed.”

Here’s what we’re pondering this week:

1. Singapore’s Foragers Find More Than Food in the Sidewalk Cracks, Jackson Kao

2. Your Sweaters Are Garbage, Amanda Mull

3. The Comfortable Problem of Mid TV, James Poniewozik

FOOD: Gochujang Broiled Salmon

STORY: We love recipes that are short on time but big on flavor — dishes we can easily whip up even on the busiest weekday. And it doesn’t get much easier than this! Marinate the salmon the night before, then pop it in the oven for a quick broil for the most delicious, satisfying lunch between Zoom meetings. (Recipe by Carla Lalli Music)

RECIPE:

• 4 6- to 8-ounce salmon fillets

• 2 tablespoons gochujang (Korean red pepper paste)

• 2 tablespoons mirin

• 1 tablespoon miso

• 1 teaspoon sesame oil

• 1 teaspoon rice vinegar

• 1 teaspoon soy sauce

• 1 teaspoon oyster sauce

• 1 garlic clove, grated

• salad greens and sliced fresh or pickled vegetables or rice, to serve

• furikake and chili crisp, to garnish

Pat the salmon fillets dry and place them in a glass container or a medium bowl.

Make the marinade: Whisk together the gochujang, mirin, miso, sesame oil, rice vinegar, soy sauce, oyster sauce, and garlic. Pour the marinade over the salmon. Set aside to marinate for 20 minutes at room temperature or overnight in the refrigerator.

When ready to cook, heat up your broiler. Cover a sheet pan with foil. Place the salmon fillets on the foil-covered pan, brushing extra marinade on top. Broil for 7 minutes or until the edges of the fillets are lightly browned.

Serve on top of salad greens and sliced fresh or pickled vegetables (we used radishes plus pickled onions, cucumbers, and jalapeños), or with rice. Garnish with furikake and chili crisp.

Enjoy!

Recent work for Joe Torre Safe At Home Foundation

Earlier this year, we partnered with the Joe Torre Safe At Home Foundation to refine their strategic positioning and strengthen their organizational voice. It’s wonderful to see the work begin to come to life, and to hear from Safe At Home CEO Maile Zambuto how valuable the actionable wisdom that came out of our engagement continues to be.

She says, “Our partnership with Nucleus has been transformative for our organization. The team has inspired us to stretch our minds and hearts beyond what’s necessary and expected to what’s possible. Infused with curiosity, creativity and wonder at every step of the process, they masterfully guided us on our strategic positioning journey to find our unique voice.”

Follow Safe At Home on Instagram to learn more about the important work they do to help each and every community feel safer and braver, together.

Wondering what’s for dessert?

Email us to suggest something sweet for next week’s Supper Club: hello@thenucleusgroup.com