Episodit
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Patrick Shaw-Kitch was the head baker at Blue Hill at Stone Barns for five years, and is now opening Brooklyn Granary and Mill (@brooklyngranaryandmill), a flour mill and bakery in Brooklyn that will source grain directly from regenerative farmers, and sell bread, pastries, and fresh-milled flour to customers. In this very bread-nerdy episode, Patrick and Dressler dig into the nitty-gritty hows and whys of whole grain bread baking, independent seed breeders, the best ways to test out new flours, which grains are destined to be bread, Patrick's business model and goals for Brooklyn Granary and Mill, the economics of regional grains, and so, so much more.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
Patreon: patreon.com/regenerativebaking
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Little Loaf Bakeshop (@littleloafbakeshop) is a queer woman-and-trans-owned bakery in Poughkeepsie, New York. In this episode, Dressler talks to co-owner Colleen Orlando about her journey in the food world, vegan recipe testing, building community through pastries, the inclusive culture of the bakery, how queerness shows up in baking, stoneground flour, vegan cheese and butter, how limitations can actually fuel creativity, and so much more.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
Patreon: patreon.com/regenerativebaking
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Puuttuva jakso?
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Luis Medina recently opened The Flour Bender Bakeshop (@flourbendertroy), a real-life regenerative bakery in Troy, New York--and we recorded this interview shortly before the opening, so it's full of the very potent excitement of celebrating a bakery about to be born. Tune in for a discussion of how the bakery came to be, Luis's plans for his menu and suppliers, dreams of a community space, his background in food systems and nonprofits, waxing poetic about grains, the challenges of implementing regenerative frameworks as a small business, and much, much more.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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Carla Finley (@apt2bread) has seen her Brooklyn apartment-based micro-bakery take on a handful of evolutions. From the early days of the pandemic shutdowns to a full-swing bread operation, to slowing down and re-calibrating with an eye toward the future, Apt. 2 Bread has resiliently ebbed and flowed like the sourdough starter at the heart of the operation. In this episode, Carla and Dressler chat on a couch in the (temporarily) packed-up bakery and discuss Carlaâs food industry journey, her love of bread, the elusive question of work-life balance when working in kitchens, the concept of not-for-profit restaurants, a technique to make cinnamon rolls especially soft, her plans for a hands-on European bread education (which sheâs now fully in the midst of, and chronicling via social media and Substack), and so much more.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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The dream of turning a garden into beautiful baked goods comes to life with Hayley McKee (@stickyfingersbakery), an Australian baker and author of the cookbook "Sticky Fingers, Green Thumb," which features almost sixty recipes celebrating vegetables, herbs, and edible flowers in cakes and other sweet snacks. In this episode, Hayley and Dressler chat about fennel in cakes, hands-on food education for kids, bold and unexpected flavors in desserts, finding community gardens near you, native Australian plants, Hayley's post-punk musical past, the history of feminist restaurants and cafes, and so much more.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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What memories do certain foods bring back for you? And how do you go about preserving those memories? Estefania Trujillo Preciado (@iamestefa) is a chef, educator, and artist documenting intergenerational culinary stories in Colombia. She teaches a class on food memories and all their inherent magic--and in fact, we get into magical realism a lot in this episode, along with Colombian produce, using video to preserve ancestral cooking techniques, a traditional Colombian dessert that's also a community gathering, collages, creatively avoiding censorship, the power and possibility of food memories, and much, much more.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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Andrea Aliseda (@andrea__aliseda) is a Mexican-American recipe developer, writer, and forthcoming cookbook author based in LA. In this episode of Regenerative Baking, with the season 2 theme of "What does it look like to bake with place in mind?" we cover contemporary Mexican-American chefs baking with Indigenous ingredients like nixtamal and masa harina; Andrea's forthcoming plant-based Mexican cookbook, and her journey from vegetarianism to veganism and back again; the expansive possibilities of Mexican cuisine; getting bitten by the cooking bug; the political history of bake sales, including one she's baking for on August 3rd called Bakes For Palestine; and so much more.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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What would it look like to step outside of the ingredients weâre used to baking with, and to hone in on some officially-labeled underutilized crops? This episode dives into just that with writer and entrepreneur Shreema Mehta (@climatecookery). She has a Masters in Public Policy and Conservation Biology, a background in journalism and PR, and launched a tamarind hot sauce company in 2020 after reading a report on underutilized crops from the Food and Agriculture Organization of the United Nations. Listen in for what it means for something to be labeled an underutilized crop, the realities of starting a small food business, linking environmental science to pop culture and food history, crop databases, universal basic income, foraging in New York City, and so much more.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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The overarching question of Season 2 of Regenerative Baking is "What does it look like to bake with place in mind?" And we're kicking it off with Rose McAdoo (@rosemcadoo), a brilliant food artist who takes baking with place in mind to extremes. Splitting her time between Alaska and Antarctica, Rose makes cakes that communicate climate science, often using the bitter wilderness as her pastry kitchen. In this episode, Rose talks to Dressler about her journey from New York wedding cake decorator to the Antartica search-and-rescue team, to Alaska glacier-guiding, to a surprise backwoods Alaska dessert project with Rose Wilde, and much, much more.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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This is a thematically-organized summary of Regenerative Baking's first nine episodes, as told via clips of guests that felt like they were in conversation with each other. The result is a dynamic, conversational episode that names and explores the main themes that emerged throughout the first Regenerative Baking season; growing sweeteners and grains, cover-cropping/soil health, baking with fruit, the realities of farming at hand scale, fermentation in its broadest sense, "loving the solution" and not just "fixing a problem," the complexities of our current food system, some of the effects climate change is already having on agriculture, building community via food, and an in-depth discussion of whole grain baking.
Full show notes and further reading links (for this episode and all the excerpted episodes) available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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Katie Gourley(@k.e.gourley) is a farmer and baker deeply rooted in biodiversity and alternative economies. As one half of La Merenda Farm (@lamerendafarm), she operates a beautiful heirloom bean CSA, and also bakes seasonal whole-grain cakes through her small-scale community baking project, Sweet Clover Baking. Katie also has a Masters in Urban Planning with Distinction from the Harvard University Graduate School of Design, where her thesis on community seed saving and alternative economies was the recipient of the Harvard Urban Planning and Design Thesis Prize. Listen in for a deep dive on seed libraries, sharing economies, biodiversity in baking, zines, farming challenges, and dreams of a more caring world.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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Jack Algiere is the Director of Agroecology at Stone Barns Center for Food & Agriculture (@stonebarns), which is also home to the two-Michelin-starred Blue Hill at Stone Barns. First brought in to design the centerâs boldly experimental organic farm in 2004, Jack Algiere warmly recalls his farming history, some of the projects Stone Barns is working on right now, his philosophy around farming, agroecology, and much more. Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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Rose Wilde (@trosewilde) is a powerhouse of a pastry chefâsheâs a former human rights lawyer turned writer, master food preserver, master gardener, and chef-owner of Red Bread in Los Angeles. Sheâs also the author of the fabulous new whole-grain baking cookbook, Bread and Roses: 100+ Grain Forward Recipes Featuring Global Ingredients and Botanicals. Listen in for an exploration of human rights and kitchens, developing your own sense of whole grain taste, replacing baking powder with sourdough, cultivating community, and much, much more.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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Rachel Fukumotoâs Instagram handle is @thepastryfarmer, and sheâs trying to bridge the worlds of pastry and farming in Hawaii. Right now, sheâs a full-time farmer at Big Island Tea, a regenerative tea farm, while her dreams of tea-inspired pastries gently steep. Tune in for a chat about Hawaiiâs biggest beginner farming program, the endless possibility of tarts, farming in a rainforest, baking with local ingredients, vanilla in Oahu, and much, much more. Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @dresslerparsons and @regenerativebaking
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Solar Punk Farms (@solarpunkfarms) is a queer-run agricultural community space in Guerneville, CA founded by Nick Schwanz and Spencer Scott. In this episode, Nick and Dressler dive into cover cropping, farming challenges, garden design, planting a food forest, a special perennial grain, solarpunk as a movement, andâcruciallyâwhat a solarpunk bakery would look like. Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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Sarah Lohman (@fourpoundsflour) is a culinary historian, public speaker, and author. Her latest book, Endangered Eating: America's Vanishing Foods, deeply explores eight different foods listed on Slow Food USA's Ark of Taste. Two of these compassionately researched foods are Coachella Valley dates and Hawaiian legacy sugarcane, each with their own surprising and complex history. Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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When it comes to baking what you grow, processing sugar feels like a hitch in the gears. But pastry cook and author Brian Levy (@bybrianlevy) tackles this question with "Good & Sweet," his inventive cookbook of thoroughly-tested dessert recipes that use no added sugar. Instead, everything is sweetened with a combination of fruit (fresh, cooked, dried, or freeze-dried) and other ingredients with natural built-in sweetness, like coconut flakes or chestnut flour, opening up doors of complex, flavorful possibilities. Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
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Though fermentation might not seem related to baking, it deeply intersects; in sourdough, yogurt, cheese, cultured butter, and even jams and pie fillings. In this episode of Regenerative Baking, Dressler Parsons talks to Dr. Julia Skinner (@yourrootsandbranches)--award-winning author, food historian, PhD, and founder and director of Root Kitchens (@rootkitchens). Her latest book, âOur Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities,â is chock-full of recipes and practical information for getting started fermenting, and where fermentation might fit in to the future of food.
Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
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In the first episode of Regenerative Baking, host Dressler Parsons interviews Luca Grasselli, head chef of Cascina Lago Scuro, a biodynamic farm and restaurant in Cremona, Italy. (@cascinalagoscuro) While exploring what a self-sustaining bakery might look like, they get into what Cascina Lago Scuro makes/grows onsite right now--flour? Butter?--what they might grow in the future, Luca's favorite crop, the first time he tasted einkorn, praise for fresh vegetables, and more.
Links:
SWALE House and Mary Mattingly
Residenza Lago Scuro
Einkorn wheat papers: "Site of Einkorn Wheat Domestication Identified by DNA Fingerprinting" and "Crops evolving ten millennia before experts thought"
"The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine Today" by Laura Lazzaroni (not an affiliate link or an ad)
Julia Sherman/Salad for President
Self-sustaining bakery thoughts: "The menu would need to be built around the kinds of flours that grow in that area. The flour the bakery has access to would determine the kinds of pastries and bread youâre able to offer. And, of course, this brings up other questions about the wide world of gluten-free baking. What if youâre in an area where the flour youâre after doesnât grow so well, but youâre able to supplement with oats or corn or rice? Ingredient limitations donât necessarily cut you off when it comes to recipe development. Sometimes you can still get there, you just need another way around."
Instagram: @regenerativebaking and @dresslerparsons
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Introducing Regenerative Baking, a new podcast hosted by Dressler Parsons, a pastry cook enlisting the help of food, farming, and sustainability experts to design a climate-friendly bakery of the future.
