https://simplecast.com Regenerative Baking Dressler Parsons, a pastry cook, enlists the help of food, farming, and sustainability experts to design a climate-friendly bakery of the future. 2023 Regenerative Baking en Tue, 17 Mar 2026 10:00:00 +0000 Tue, 17 Mar 2026 10:00:15 +0000 https://regenerative-baking.simplecast.com Regenerative Baking https://image.simplecastcdn.com/images/70631582-6ead-4d9c-812d-305d961dfc90/182ff79d-6b7d-4305-9648-365854c19edc/3000x3000/regenerativebaking-2.jpg?aid=rss_feed https://regenerative-baking.simplecast.com episodic Dressler Parsons, a pastry cook, enlists the help of food, farming, and sustainability experts to design a climate-friendly bakery of the future. Dressler Parsons false https://feeds.simplecast.com/qe3HdlWE baking, food, food futures, food history, sustainability, climate change, eco Dressler Parsons dressler.parsons@gmail.com 2c472da2-9fa8-4137-aba5-34e071b75181 Regenerative Baking #28: Jenny Dorsey on State-Run Restaurants Jenny Dorsey (@chefjennydorsey) is a professional chef, author, speaker, and researcher on food politics and social justice. She’s currently based in Singapore as a Fulbright-National Geographic Research Scholar studying the impact of government policies on hawker centres, and recently earned her Master’s in Education from Harvard’s Graduate School. I was introduced to her work years ago when her nonprofit, Studio ATAO, announced they were making a Food Systems 101 curriculum. She also makes really great, informative short-form videos on social media about everything from why sodas are fizzy and always served cold, to what vegetables can tell us about national security, to Heated Rivalry and the gendered politics of pleasure. 

In this episode we get into some of her research on Singapore’s hawker markets, the argument for state-run restaurants, why Starbucks isn’t a true third space, how the design of a professional kitchen can actively work against you, using VR to enhance a dinner experience, letting people fulfill job roles based on their strengths and capabilities and not necessarily their experience, 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

]]> Tue, 17 Mar 2026 10:00:00 +0000 dressler.parsons@gmail.com (Jenny Dorsey, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-28-jenny-dorsey-on-state-run-restaurants-v7xRgHpt Jenny Dorsey (@chefjennydorsey) is a professional chef, author, speaker, and researcher on food politics and social justice. She’s currently based in Singapore as a Fulbright-National Geographic Research Scholar studying the impact of government policies on hawker centres, and recently earned her Master’s in Education from Harvard’s Graduate School. I was introduced to her work years ago when her nonprofit, Studio ATAO, announced they were making a Food Systems 101 curriculum. She also makes really great, informative short-form videos on social media about everything from why sodas are fizzy and always served cold, to what vegetables can tell us about national security, to Heated Rivalry and the gendered politics of pleasure. 

In this episode we get into some of her research on Singapore’s hawker markets, the argument for state-run restaurants, why Starbucks isn’t a true third space, how the design of a professional kitchen can actively work against you, using VR to enhance a dinner experience, letting people fulfill job roles based on their strengths and capabilities and not necessarily their experience, 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

]]> Regenerative Baking #28: Jenny Dorsey on State-Run Restaurants Jenny Dorsey, Dressler Parsons 00:49:38 Jenny Dorsey is a professional chef, author, speaker, and researcher on food politics and social justice. She’s currently based in Singapore as a Fulbright-National Geographic Research Scholar studying the impact of government policies on hawker centres, and recently earned her Master’s in Education from Harvard’s Graduate School. I was introduced to her work years ago when her nonprofit, Studio ATAO, announced they were making a Food Systems 101 curriculum. She also makes really great, informative short-form videos on social media about everything from why sodas are fizzy and always served cold, to what vegetables can tell us about national security, to Heated Rivalry and the gendered politics of pleasure. In this episode we get into some of her research on Singapore’s hawker markets, the argument for state-run restaurants, why Starbucks isn’t a true third space, how the design of a professional kitchen can actively work against you, using VR to enhance a dinner experience, letting people fulfill job roles based on their strengths and capabilities and not necessarily their experience, and so, so much more. Jenny Dorsey is a professional chef, author, speaker, and researcher on food politics and social justice. She’s currently based in Singapore as a Fulbright-National Geographic Research Scholar studying the impact of government policies on hawker centres, and recently earned her Master’s in Education from Harvard’s Graduate School. I was introduced to her work years ago when her nonprofit, Studio ATAO, announced they were making a Food Systems 101 curriculum. She also makes really great, informative short-form videos on social media about everything from why sodas are fizzy and always served cold, to what vegetables can tell us about national security, to Heated Rivalry and the gendered politics of pleasure. In this episode we get into some of her research on Singapore’s hawker markets, the argument for state-run restaurants, why Starbucks isn’t a true third space, how the design of a professional kitchen can actively work against you, using VR to enhance a dinner experience, letting people fulfill job roles based on their strengths and capabilities and not necessarily their experience, and so, so much more. mofad, dressler, dorsey, jenny, state-run, hawker centre, studio atao, third space, state run restaurants, regenerative, hawker center, asian in america, parsons, baking, singapore true full 28 f21e91c1-79ff-4d93-945d-4e3616e978c3 Regenerative Baking #27: Russell Trimmer of Motzi Bread Continuing with season 3’s topic of alternative economies, Russell Trimmer runs Motzi Bread in Baltimore with his wife, Maya. In 2020, they fully shifted to a pay-what-you-can model, offering their naturally-leavened loaves at accessible prices. This episode is chock-full of great information about millers, bakers and regenerative farmers in the mid-Atlantic region, and everybody mentioned is linked in the show notes below:

 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

Patreon: patreon.com/regenerativebaking

]]> Wed, 18 Feb 2026 13:00:00 +0000 dressler.parsons@gmail.com (Russell Trimmer, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-27-russell-trimmer-of-motzi-bread-2D7gzp_Z Continuing with season 3’s topic of alternative economies, Russell Trimmer runs Motzi Bread in Baltimore with his wife, Maya. In 2020, they fully shifted to a pay-what-you-can model, offering their naturally-leavened loaves at accessible prices. This episode is chock-full of great information about millers, bakers and regenerative farmers in the mid-Atlantic region, and everybody mentioned is linked in the show notes below:

 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

Patreon: patreon.com/regenerativebaking

]]> Regenerative Baking #27: Russell Trimmer of Motzi Bread Russell Trimmer, Dressler Parsons 00:38:59 Continuing with season 3’s topic of alternative economies, Russell Trimmer runs Motzi Bread in Baltimore with his wife, Maya. In 2020, they fully shifted to a pay-what-you-can model, offering their naturally-leavened loaves at accessible prices. This episode is chock-full of great information about millers, bakers and regenerative farmers in the mid-Atlantic region. Continuing with season 3’s topic of alternative economies, Russell Trimmer runs Motzi Bread in Baltimore with his wife, Maya. In 2020, they fully shifted to a pay-what-you-can model, offering their naturally-leavened loaves at accessible prices. This episode is chock-full of great information about millers, bakers and regenerative farmers in the mid-Atlantic region. sourdough, motzi bread, baltimore, mid atlantic, grain shed, grains, pay what you can, russell trimmer, dressler parsons, mid-atlantic false full 27 b01b2c18-b9b2-410f-b097-6967bf9d1adb Regenerative Baking #26: Jim Franks on "Existential Bread" Jim Franks has traveled the world studying whole grain sourdough bread and local food infrastructure centered around ethical and regenerative ingredients. He's also a poet, and last year he released his book Existential Bread, which is completely unlike any cookbook I’ve ever read before, for two reasons. First, it’s written as a long poem. Second, it’s completely non-prescriptive. Instead of telling you exactly how to make bread or giving you a precise recipe, he explains the different factors behind bread-making and invites you to experiment and trust yourself. Tune in for a philosophical discussion of alternative economies, breaking the rules of bread, and why bread could save the world.

 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

Patreon: patreon.com/regenerativebaking

]]> Tue, 13 Jan 2026 05:00:00 +0000 dressler.parsons@gmail.com (Jim Franks, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-26-jim-franks-on-existential-bread-dSqIBKOO Jim Franks has traveled the world studying whole grain sourdough bread and local food infrastructure centered around ethical and regenerative ingredients. He's also a poet, and last year he released his book Existential Bread, which is completely unlike any cookbook I’ve ever read before, for two reasons. First, it’s written as a long poem. Second, it’s completely non-prescriptive. Instead of telling you exactly how to make bread or giving you a precise recipe, he explains the different factors behind bread-making and invites you to experiment and trust yourself. Tune in for a philosophical discussion of alternative economies, breaking the rules of bread, and why bread could save the world.

 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

Patreon: patreon.com/regenerativebaking

]]> Regenerative Baking #26: Jim Franks on "Existential Bread" Jim Franks, Dressler Parsons 00:45:44 Jim Franks has traveled the world studying whole grain sourdough bread and local food infrastructure centered around ethical and regenerative ingredients. He's also a poet, and last year he released his book Existential Bread, which is completely unlike any cookbook I’ve ever read before, for two reasons. First, it’s written as a long poem. Second, it’s completely non-prescriptive. Instead of telling you exactly how to make bread or giving you a precise recipe, he explains the different factors behind bread-making and invites you to experiment and trust yourself. Tune in for a philosophical discussion of alternative economies, breaking the rules of bread, and why bread could save the world. Jim Franks has traveled the world studying whole grain sourdough bread and local food infrastructure centered around ethical and regenerative ingredients. He's also a poet, and last year he released his book Existential Bread, which is completely unlike any cookbook I’ve ever read before, for two reasons. First, it’s written as a long poem. Second, it’s completely non-prescriptive. Instead of telling you exactly how to make bread or giving you a precise recipe, he explains the different factors behind bread-making and invites you to experiment and trust yourself. Tune in for a philosophical discussion of alternative economies, breaking the rules of bread, and why bread could save the world. jim franks, fresh milled, sourdough, whole grains, whole grain, bread, chicago, grains, farms, capitalism, existential, pay what you can, regenerative, dressler parsons, baking false full 26 1a002f65-e7d4-4e81-8d7f-bc51bdfd5d47 Regenerative Baking #25: Don Guerra of Barrio Bread Today’s guest is community-supported baker Don Guerra, founder of Barrio Bread in Tucson, Arizona. He won the James Beard Award for Outstanding Baker in 2022, and takes pride in bringing together a network of farmers, millers, wholesale buyers and consumers to support each other and build a resilient and diverse local grain chain. Listen in for an interview jam-packed with information about heritage grains of the Southwest, Don’s journey with entrepreneurship and history with anthropology, how he got connected with Native Seeds Search and became a major part of the effort to bring back Sonoran White Wheat, and much much more.

 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

Patreon: patreon.com/regenerativebaking

]]> Tue, 4 Nov 2025 10:00:00 +0000 dressler.parsons@gmail.com (Don Guerra, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-25-don-guerra-of-barrio-bread-8o5b_OLC Today’s guest is community-supported baker Don Guerra, founder of Barrio Bread in Tucson, Arizona. He won the James Beard Award for Outstanding Baker in 2022, and takes pride in bringing together a network of farmers, millers, wholesale buyers and consumers to support each other and build a resilient and diverse local grain chain. Listen in for an interview jam-packed with information about heritage grains of the Southwest, Don’s journey with entrepreneurship and history with anthropology, how he got connected with Native Seeds Search and became a major part of the effort to bring back Sonoran White Wheat, and much much more.

 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

Patreon: patreon.com/regenerativebaking

]]> Regenerative Baking #25: Don Guerra of Barrio Bread Don Guerra, Dressler Parsons 00:51:22 Today’s guest is community-supported baker Don Guerra, founder of Barrio Bread in Tucson, Arizona. He won the James Beard Award for Outstanding Baker in 2022, and takes pride in bringing together a network of farmers, millers, wholesale buyers and consumers to support each other and build a resilient and diverse local grain chain. Listen in for an interview jam-packed with information about heritage grains of the Southwest, Don’s journey with entrepreneurship and history with anthropology, how he got connected with Native Seeds Search and became a major part of the effort to bring back Sonoran White Wheat, and much much more. Today’s guest is community-supported baker Don Guerra, founder of Barrio Bread in Tucson, Arizona. He won the James Beard Award for Outstanding Baker in 2022, and takes pride in bringing together a network of farmers, millers, wholesale buyers and consumers to support each other and build a resilient and diverse local grain chain. Listen in for an interview jam-packed with information about heritage grains of the Southwest, Don’s journey with entrepreneurship and history with anthropology, how he got connected with Native Seeds Search and became a major part of the effort to bring back Sonoran White Wheat, and much much more. don guerra, don, dressler, local grain, bread, guerra, regenerative, tucson, local grain systems, barrio, parsons, dressler parsons, baking false full 25 23d4582a-0e69-4d6b-9225-20f99c532cc8 Regenerative Baking #24: Amy Smith of Native Seeds/SEARCH What is a seed bank if not both the original economy AND a model for a regenerative economy? The seeds are saved, shared with farmers and gardeners, and then as the crops grow, a portion of those seeds also get saved and re-circulated. In this week's episode, Dressler is joined by Amy Smith, the E-Commerce Manager of Native Seeds/SEARCH in Tucson, Arizona. 

Native Seeds/SEARCH was founded in 1983 in response to the concern of farmers, gardeners, Indigenous community members, and conservationists about the loss of seed diversity. They currently steward more than 1800 regional seed varieties in a climate-controlled seed bank, all of which are uniquely adapted to the arid landscapes that extend from southern Colorado to central Mexico. Tune in for a discussion about Southwest agriculture, harvesting mesquite pods, the importance of arid-adapted seeds as the climate warms, the resurgence of Sonoran White Wheat, and so much more.

 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Patreon ($5 tier: get a brand new watercolor-illustrated postcard every month!): patreon.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

 

]]> Tue, 21 Oct 2025 09:00:00 +0000 dressler.parsons@gmail.com (Amy Smith, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-24-amy-smith-of-native-seeds-search-d_fJEQpn What is a seed bank if not both the original economy AND a model for a regenerative economy? The seeds are saved, shared with farmers and gardeners, and then as the crops grow, a portion of those seeds also get saved and re-circulated. In this week's episode, Dressler is joined by Amy Smith, the E-Commerce Manager of Native Seeds/SEARCH in Tucson, Arizona. 

Native Seeds/SEARCH was founded in 1983 in response to the concern of farmers, gardeners, Indigenous community members, and conservationists about the loss of seed diversity. They currently steward more than 1800 regional seed varieties in a climate-controlled seed bank, all of which are uniquely adapted to the arid landscapes that extend from southern Colorado to central Mexico. Tune in for a discussion about Southwest agriculture, harvesting mesquite pods, the importance of arid-adapted seeds as the climate warms, the resurgence of Sonoran White Wheat, and so much more.

 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Patreon ($5 tier: get a brand new watercolor-illustrated postcard every month!): patreon.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

 

]]> Regenerative Baking #24: Amy Smith of Native Seeds/SEARCH Amy Smith, Dressler Parsons 00:40:35 What is a seed bank if not both the original economy AND a model for a regenerative economy? The seeds are saved, shared with farmers and gardeners, and then as the crops grow, a portion of those seeds also get saved and re-circulated. In this week's episode, Dressler is joined by Amy Smith, the E-Commerce Manager of Native Seeds/SEARCH in Tucson, Arizona. Native Seeds/SEARCH was founded in 1983 in response to the concern of farmers, gardeners, Indigenous community members, and conservationists about the loss of seed diversity. They currently steward more than 1800 regional seed varieties in a climate-controlled seed bank, all of which are uniquely adapted to the arid landscapes that extend from southern Colorado to central Mexico. Tune in for a discussion about Southwest agriculture, harvesting mesquite pods, the importance of arid-adapted seeds as the climate warms, the resurgence of Sonoran White Wheat, and so much more. What is a seed bank if not both the original economy AND a model for a regenerative economy? The seeds are saved, shared with farmers and gardeners, and then as the crops grow, a portion of those seeds also get saved and re-circulated. In this week's episode, Dressler is joined by Amy Smith, the E-Commerce Manager of Native Seeds/SEARCH in Tucson, Arizona. Native Seeds/SEARCH was founded in 1983 in response to the concern of farmers, gardeners, Indigenous community members, and conservationists about the loss of seed diversity. They currently steward more than 1800 regional seed varieties in a climate-controlled seed bank, all of which are uniquely adapted to the arid landscapes that extend from southern Colorado to central Mexico. Tune in for a discussion about Southwest agriculture, harvesting mesquite pods, the importance of arid-adapted seeds as the climate warms, the resurgence of Sonoran White Wheat, and so much more. amy smith, mesquite, indigenous, dressler, amy, seed bank, seed saving, southwest agriculture, native, seed banks, regenerative, tucson, smith, parsons, dressler parsons, baking false full 24 604124d1-08b7-4f6e-9a08-351c32796c13 Regenerative Baking #23: Telly Justice of HAGS Could a fine dining restaurant be a place to feel at home, to eat for free? Telly Justice, head chef and co-owner of HAGS, says absolutely. Centering queerness in every corner of the restaurant and subsidizing a weekly pay-what-you-can brunch via a vibrant tasting menu the rest of the week, Telly and the rest of the HAGS team have created something remarkable in Lower Manhattan. Tune in for a chat about the freedom of pop-ups, burnout in restaurant kitchens, building a completely different kind of fine dining space, how the HAGS team collaborates on the menu, and so much more.
 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

Patreon: patreon.com/regenerativebaking

 

]]> Tue, 7 Oct 2025 10:00:00 +0000 dressler.parsons@gmail.com (Telly Justice, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-23-telly-justice-of-hags-EAv_qj_a Could a fine dining restaurant be a place to feel at home, to eat for free? Telly Justice, head chef and co-owner of HAGS, says absolutely. Centering queerness in every corner of the restaurant and subsidizing a weekly pay-what-you-can brunch via a vibrant tasting menu the rest of the week, Telly and the rest of the HAGS team have created something remarkable in Lower Manhattan. Tune in for a chat about the freedom of pop-ups, burnout in restaurant kitchens, building a completely different kind of fine dining space, how the HAGS team collaborates on the menu, and so much more.
 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

Patreon: patreon.com/regenerativebaking

 

]]> Regenerative Baking #23: Telly Justice of HAGS Telly Justice, Dressler Parsons 00:39:55 Could a fine dining restaurant be a place to feel at home, to eat for free? Telly Justice, head chef and co-owner of HAGS, says absolutely. Centering queerness in every corner of the restaurant and subsidizing a weekly pay-what-you-can brunch via a vibrant tasting menu the rest of the week, Telly and the rest of the HAGS team have created something remarkable in Lower Manhattan. Tune in for a chat about the freedom of pop-ups, burnout in restaurant kitchens, building a completely different kind of fine dining space, how the HAGS team collaborates on the menu, and so much more. Could a fine dining restaurant be a place to feel at home, to eat for free? Telly Justice, head chef and co-owner of HAGS, says absolutely. Centering queerness in every corner of the restaurant and subsidizing a weekly pay-what-you-can brunch via a vibrant tasting menu the rest of the week, Telly and the rest of the HAGS team have created something remarkable in Lower Manhattan. Tune in for a chat about the freedom of pop-ups, burnout in restaurant kitchens, building a completely different kind of fine dining space, how the HAGS team collaborates on the menu, and so much more. trans, dressler, justice, telly, manhattan, fine dining, collaboration, restaurants, regenerative, parsons, hags, baking false full 23 f5f1c6b9-59c5-4da2-991f-725795e3ea64 Regenerative Baking #22: Caroline Woolard on Barter Networks and The Solidarity Economy How can the scaffolding and infrastructure of our world be repurposed to build a better future? How can social practice art open avenues for collaboration and and cooperation? This episode features an interview with Caroline Woolard, an artist, educator and technologist who's currently the Head of Strategy at Pollinator.coop. We discuss her past and current projects, all of which focus on building networks between people in one way or another, glimpsing alternative economies. 


Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

Patreon: patreon.com/regenerativebaking

]]> Tue, 23 Sep 2025 08:00:00 +0000 dressler.parsons@gmail.com (Caroline Woolard, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-22-caroline-woolard-on-barter-networks-and-the-solidarity-economy-NdUOW7l6 How can the scaffolding and infrastructure of our world be repurposed to build a better future? How can social practice art open avenues for collaboration and and cooperation? This episode features an interview with Caroline Woolard, an artist, educator and technologist who's currently the Head of Strategy at Pollinator.coop. We discuss her past and current projects, all of which focus on building networks between people in one way or another, glimpsing alternative economies. 


Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

Patreon: patreon.com/regenerativebaking

]]> Regenerative Baking #22: Caroline Woolard on Barter Networks and The Solidarity Economy Caroline Woolard, Dressler Parsons 00:44:33 How can the scaffolding and infrastructure of our world be repurposed to build a better future? How can social practice art open avenues for collaboration and and cooperation? This episode features an interview with Caroline Woolard, an artist, educator and technologist who's currently the Head of Strategy at Pollinator.coop. We discuss her past and current projects, all of which focus on building networks between people in one way or another, glimpsing alternative economies. How can the scaffolding and infrastructure of our world be repurposed to build a better future? How can social practice art open avenues for collaboration and and cooperation? This episode features an interview with Caroline Woolard, an artist, educator and technologist who's currently the Head of Strategy at Pollinator.coop. We discuss her past and current projects, all of which focus on building networks between people in one way or another, glimpsing alternative economies. woolard, caroline, economies, dressler, our goods, moma, pollinator, regenerative, parsons, alternative, social practice art, social practice, baking, community engagement false full 22 6a7220b1-bf5d-4ce5-b433-619505ca9b21 Regenerative Baking #21: Raeghn Draper of CHAAD We're kicking off Season 3 of Regenerative Baking with Raeghn Draper, the executive director of CHAAD (Chicago Hospitality Accountability and Advocacy Database), an organization providing resources and information to restaurant workers, as well as, in Raeghn's words, imagining a hospitality industry that supports thriving and sustainable lives for the people who put in the bulk of the labor. Tune in for a discussion that clearly illustrates the current hospitality industry, as well as bright and expansive future possibilities.
 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
Patreon: patreon.com/regenerativebaking

]]> Tue, 9 Sep 2025 11:00:00 +0000 dressler.parsons@gmail.com (Raeghn Draper, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-21-raeghn-draper-of-chaad-8_GfJ8wq We're kicking off Season 3 of Regenerative Baking with Raeghn Draper, the executive director of CHAAD (Chicago Hospitality Accountability and Advocacy Database), an organization providing resources and information to restaurant workers, as well as, in Raeghn's words, imagining a hospitality industry that supports thriving and sustainable lives for the people who put in the bulk of the labor. Tune in for a discussion that clearly illustrates the current hospitality industry, as well as bright and expansive future possibilities.
 

Full show notes and further reading links available at dresslerparsons.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons
Patreon: patreon.com/regenerativebaking

]]> Regenerative Baking #21: Raeghn Draper of CHAAD Raeghn Draper, Dressler Parsons 00:34:52 We're kicking off Season 3 of Regenerative Baking with Raeghn Draper, the executive director of CHAAD (Chicago Hospitality Accountability and Advocacy Database), an organization providing resources and information to restaurant workers, as well as, in Raeghn's words, imagining a hospitality industry that supports thriving and sustainable lives for the people who put in the bulk of the labor. Tune in for a discussion that clearly illustrates the current hospitality industry, as well as bright and expansive future possibilities. We're kicking off Season 3 of Regenerative Baking with Raeghn Draper, the executive director of CHAAD (Chicago Hospitality Accountability and Advocacy Database), an organization providing resources and information to restaurant workers, as well as, in Raeghn's words, imagining a hospitality industry that supports thriving and sustainable lives for the people who put in the bulk of the labor. Tune in for a discussion that clearly illustrates the current hospitality industry, as well as bright and expansive future possibilities. chaad, black panther party, jessica gordon nembhard, dressler, hospitality, chicago, raeghn, cooperative, database, underground railroad, parsons, draper false full 21 b30ad847-42be-48b9-906a-0c4f2789f90a Regenerative Baking #20: Season 2 Summary We're back with another thematically-organized summary of Regenerative Baking's last nine episodes, as told via clips of guests that felt like they were in conversation with each other. This season’s theme was, “What does it look like to bake with place in mind?”, and the clips in this summary cover the concept of “place” from every angle: from being involved with your local community, to making desserts on a glacier in Alaska, to the effects of gentrification and colonization on food cultures, to yourself and your own food memories as "place," and how that connects you to the food system around you, and much, much more.

 

Full show notes and further reading links (for each excerpted episode) available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

]]> Tue, 6 May 2025 11:00:00 +0000 dressler.parsons@gmail.com (Andrea Aliseda, Shreema Mehta, Luis Medina, Rose McAdoo, Estefania Trujillo Preciado, Colleen Orlando, Hayley McKee, Carla Finley, Patrick Shaw-Kitch) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-20-season-2-summary-cbs_QfEE We're back with another thematically-organized summary of Regenerative Baking's last nine episodes, as told via clips of guests that felt like they were in conversation with each other. This season’s theme was, “What does it look like to bake with place in mind?”, and the clips in this summary cover the concept of “place” from every angle: from being involved with your local community, to making desserts on a glacier in Alaska, to the effects of gentrification and colonization on food cultures, to yourself and your own food memories as "place," and how that connects you to the food system around you, and much, much more.

 

Full show notes and further reading links (for each excerpted episode) available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

]]> Regenerative Baking #20: Season 2 Summary Andrea Aliseda, Shreema Mehta, Luis Medina, Rose McAdoo, Estefania Trujillo Preciado, Colleen Orlando, Hayley McKee, Carla Finley, Patrick Shaw-Kitch 01:41:43 We're back with another thematically-organized summary of Regenerative Baking's last nine episodes, as told via clips of guests that felt like they were in conversation with each other. This season’s theme was, “What does it look like to bake with place in mind?”, and the clips in this summary cover the concept of “place” from every angle: from being involved with your local community, to making desserts on a glacier in Alaska, to the effects of gentrification and colonization on food cultures, to yourself and your own food memories as "place," and how that connects you to the food system around you, and much, much more. We're back with another thematically-organized summary of Regenerative Baking's last nine episodes, as told via clips of guests that felt like they were in conversation with each other. This season’s theme was, “What does it look like to bake with place in mind?”, and the clips in this summary cover the concept of “place” from every angle: from being involved with your local community, to making desserts on a glacier in Alaska, to the effects of gentrification and colonization on food cultures, to yourself and your own food memories as "place," and how that connects you to the food system around you, and much, much more. luis medina, granary, climate science, patrick, climate change, preciado, regenerative baking, plant based, vegan, dressler, cakes, andrea aliseda, estefania trujillo preciado, underutilized crops, bakery, shaw-kitch, tamarind, colleen orlando, estefa, apt 2 bread, food stories, regenerative, rose mcadoo, mill, shreema mehta, community gardens, parsons, dressler parsons, baking, carla finley, food memories, hayley mckee false full 20 a7a0aea1-4604-459e-bbe4-2a777deebdfc Regenerative Baking #19: Patrick Shaw-Kitch of Brooklyn Granary and Mill 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

 

]]> Tue, 26 Nov 2024 14:29:07 +0000 dressler.parsons@gmail.com (Patrick Shaw-Kitch, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-19-patrick-shaw-kitch-of-brooklyn-granary-and-mill-9fnh4D9T 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

 

]]> Regenerative Baking #19: Patrick Shaw-Kitch of Brooklyn Granary and Mill Patrick Shaw-Kitch, Dressler Parsons 00:37:06 Patrick Shaw-Kitch was the head baker at Blue Hill at Stone Barns for five years, and is now opening Brooklyn Granary and Mill, 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. Patrick Shaw-Kitch was the head baker at Blue Hill at Stone Barns for five years, and is now opening Brooklyn Granary and Mill, 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. seed breeder, kitch, granary, patrick, blue hill, wheat, dressler, whole grain, bread, shaw-kitch, stone barns, brooklyn, regenerative, starter, mill, parsons, shaw, seed breeders, baking false full 19 5b370c23-322a-4eda-880e-5c7bd8f50eb9 Regenerative Baking #18: Colleen Orlando of Little Loaf Bakeshop 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

]]> Fri, 15 Nov 2024 12:00:00 +0000 dressler.parsons@gmail.com (Colleen Orlando, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-18-colleen-orlando-of-little-loaf-bakeshop-y1lplrw1 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

]]> Regenerative Baking #18: Colleen Orlando of Little Loaf Bakeshop Colleen Orlando, Dressler Parsons 00:40:22 Little Loaf Bakeshop 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. Little Loaf Bakeshop 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. loaf, new paltz, poughkeepsie, bakeshop, bake shop, croissant, trans, stone-ground, vegan, dressler, stone ground flour, little, regenerative, queer, parsons, orlando, baking, colleen false full 18 45e480d1-b992-44ed-a5f8-c176068f8835 Regenerative Baking #17: Luis Medina of The Flour Bender Bakeshop 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

 

 

]]> Tue, 5 Nov 2024 12:00:00 +0000 dressler.parsons@gmail.com (Luis Medina, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-17-luis-medina-of-the-flour-bender-bakeshop-xT_e3Hf7 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

 

 

]]> Regenerative Baking #17: Luis Medina of The Flour Bender Bakeshop Luis Medina, Dressler Parsons 00:35:14 Luis Medina recently opened The Flour Bender Bakeshop, 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. Luis Medina recently opened The Flour Bender Bakeshop, 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. bakeshop, avatar, flourbender, khorasan, dressler, rose wilde, medina, katie gourley, edible schoolyard, flour, luis, regenerative, parsons, troy, baking false full 17 b8d0801a-9fd9-46c2-8031-aa22f9ac9e63 Regenerative Baking #16: Carla Finley of Apt. 2 Bread 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 Carla’s 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 she’s 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

]]> Fri, 30 Aug 2024 11:00:00 +0000 dressler.parsons@gmail.com (Carla Finley, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-16-carla-finley-of-apt-2-bread-j1EaCuan 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 Carla’s 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 she’s 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

]]> Regenerative Baking #16: Carla Finley of Apt. 2 Bread Carla Finley, Dressler Parsons 00:38:10 Carla Finley 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 Carla’s 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 she’s now fully in the midst of, and chronicling via social media and Substack), and so much more. Carla Finley 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 Carla’s 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 she’s now fully in the midst of, and chronicling via social media and Substack), and so much more. finley, sourdough, regenerative baking, micro-bakery, jenny dorsey, dressler, bread, bakery, apartment, tangzhong, carla, apt 2 bread, mad academy, brooklyn, regenerative, parsons, baking, microbakery false full 16 e2e9dd4d-cb4f-4caf-a9d8-43fa2d2123f8 Regenerative Baking #15: Botanical Baking with Hayley McKee 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

]]> Tue, 13 Aug 2024 11:00:00 +0000 dressler.parsons@gmail.com (Hayley McKee, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-15-botanical-baking-with-hayley-mckee-dSIKoBvn 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

]]> Regenerative Baking #15: Botanical Baking with Hayley McKee Hayley McKee, Dressler Parsons 00:32:49 The dream of turning a garden into beautiful baked goods comes to life with Hayley McKee, 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. The dream of turning a garden into beautiful baked goods comes to life with Hayley McKee, 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. australia, community gardening, botanical, mckee, sticky fingers, dressler, lemon myrtle, wattleseed, green thumb, riberries, wattle seed, regenerative, community gardens, parsons, dressler parsons, baking, hayley false full 15 6b75fdc8-c576-4f3d-94ba-460dada05912 Regenerative Baking #14: Estefania Trujillo Preciado on Food Memories 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

]]> Tue, 30 Jul 2024 11:00:00 +0000 dressler.parsons@gmail.com (Estefania Trujillo Preciado, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-14-estefania-trujillo-preciado-on-food-memories-QfdB6FB6 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

]]> Regenerative Baking #14: Estefania Trujillo Preciado on Food Memories Estefania Trujillo Preciado, Dressler Parsons 00:37:39 What memories do certain foods bring back for you? And how do you go about preserving those memories? Estefania Trujillo Preciado 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. What memories do certain foods bring back for you? And how do you go about preserving those memories? Estefania Trujillo Preciado 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. manjar blanco, regenerative baking, magic realism, estefania trujillo preciado, magical realism, pasta grannies, collages, gazpacho, colombia, regenerative, dressler parsons, baking, food memories false full 14 a57bc130-f50b-4a64-a51f-a484102a8836 Regenerative Baking #13: Andrea Aliseda on the Universe of Nixtamal 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

]]> Tue, 16 Jul 2024 11:38:32 +0000 dressler.parsons@gmail.com (Andrea Aliseda, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-13-andrea-aliseda-on-the-universe-of-nixtamal-uSTlqOOx 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

]]> Regenerative Baking #13: Andrea Aliseda on the Universe of Nixtamal Andrea Aliseda, Dressler Parsons 00:40:16 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. 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. adrienne, gusto, arturo, mexican, mexican-american, dressler, enciso, bread, andrea, skowhegan, kouign amann, regenerative, hooks, parsons, aliseda, american, baking, nixtamal, bell, brown, maree false full 13 33d94fc5-fb3a-4430-916a-87bd5503e719 Regenerative Baking #12: Shreema Mehta of Climate Cookery What would it look like to step outside of the ingredients we’re 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

]]> Fri, 24 May 2024 12:05:00 +0000 dressler.parsons@gmail.com (Shreema Mehta, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-12-shreema-mehta-of-climate-cookery-ulLVRtEb What would it look like to step outside of the ingredients we’re 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

]]> Regenerative Baking #12: Shreema Mehta of Climate Cookery Shreema Mehta, Dressler Parsons 00:26:28 What would it look like to step outside of the ingredients we’re 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. What would it look like to step outside of the ingredients we’re 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. shreema, dressler, universal basic income, underutilized crops, agriculture, climate, tamarind, database, regenerative, parsons, cookery, mehta, baking false full 12 7b21ec79-f080-48ff-866b-83c7dd099e8b Regenerative Baking #11: Rose McAdoo on Dessert as Climate Art 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

]]> Tue, 7 May 2024 11:00:00 +0000 dressler.parsons@gmail.com (Rose McAdoo, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-11-rose-mcadoo-on-dessert-as-climate-art-WtmH2LKo 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

]]> Regenerative Baking #11: Rose McAdoo on Dessert as Climate Art Rose McAdoo, Dressler Parsons 00:49:28 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, 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. 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, 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. mcmurdo, place, arctic, cake, dressler, antarctica, wilde, desserts, svalbard, nasa, alaska, glacier, rose, regenerative, parsons, denali, baking, mcadoo false full 11 15776121-4275-43d0-9e33-be29320dc831 Regenerative Baking #10: Season 1 Summary 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

]]> Tue, 23 Apr 2024 11:00:00 +0000 dressler.parsons@gmail.com (Katie Gourley, Rose Wilde, Luca Grasselli, Sarah Lohman, Dressler Parsons, Julia Skinner, Rachel Fukumoto, Brian Levy, Jack Algiere, Nick Schwanz) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-10-season-1-summary-HIDeeNVp 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

]]> Regenerative Baking #10: Season 1 Summary Katie Gourley, Rose Wilde, Luca Grasselli, Sarah Lohman, Dressler Parsons, Julia Skinner, Rachel Fukumoto, Brian Levy, Jack Algiere, Nick Schwanz 01:39:09 This is a thematically-organized summary of the 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. This is a thematically-organized summary of the 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. agroecology, sarah, nick, katie, beans, schwanz, cake, whole grains, dressler, heirloom, whole grain, luca, wilde, brian, agriculture, alternative flours, jack, grain, levy, climate, community, cover cropping, fermentation, skinner, rose, gourley, regenerative, lohman, algiere, parsons, baking, rachel, fukumoto, grasselli, julia, rain, farmer, farming false full 10 64e38c05-0f38-44cc-b3ba-ec754b532dfd Regenerative Baking #9: Katie Gourley of La Merenda Farm and Sweet Clover Baking 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

]]> Fri, 29 Mar 2024 11:00:00 +0000 dressler.parsons@gmail.com (Katie Gourley, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-9-katie-gourley-of-la-merenda-farm-and-sweet-clover-baking-tsk3WLhb 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

]]> Regenerative Baking #9: Katie Gourley of La Merenda Farm and Sweet Clover Baking Katie Gourley, Dressler Parsons 00:47:12 Katie Gourley is a farmer and baker deeply rooted in biodiversity and alternative economies. As one half of La Merenda Farm, 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. Katie Gourley is a farmer and baker deeply rooted in biodiversity and alternative economies. As one half of La Merenda Farm, 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. katie, beans, small scale, seed libraries, dressler, cakes, heirloom, whole grain, seed saving, custom, la merenda farm, gourley, regenerative, parsons, baking false full 9 2adcc25e-dba9-493e-b966-23bf257f5029 Regenerative Baking #8: Jack Algiere of Stone Barns Center 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 center’s 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

]]> Tue, 12 Mar 2024 11:00:00 +0000 dressler.parsons@gmail.com (Jack Algiere, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-8-jack-algiere-of-stone-barns-center-oZMYL9Ym 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 center’s 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

]]> Regenerative Baking #8: Jack Algiere of Stone Barns Center Jack Algiere, Dressler Parsons 00:46:40 Jack Algiere is the Director of Agroecology at Stone Barns Center for Food & Agriculture, which is also home to the two-Michelin-starred Blue Hill at Stone Barns. First brought in to design the center’s 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. Jack Algiere is the Director of Agroecology at Stone Barns Center for Food & Agriculture, which is also home to the two-Michelin-starred Blue Hill at Stone Barns. First brought in to design the center’s 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. organic, agroecology, hill, whole grains, dressler, stone, barns, jack, blue, dairy, barber, regenerative, algiere, parsons, baking, dan, farming false full 8 38012720-c1aa-4303-b2e3-e0de99822f39 Regenerative Baking #7: Rose Wilde on "Bread and Roses" Rose Wilde (@trosewilde) is a powerhouse of a pastry chef—she’s a former human rights lawyer turned writer, master food preserver, master gardener, and chef-owner of Red Bread in Los Angeles. She’s 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

]]> Tue, 27 Feb 2024 12:00:00 +0000 dressler.parsons@gmail.com (Rose Wilde, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-7-rose-wilde-on-bread-and-roses-JzQoeih4 Rose Wilde (@trosewilde) is a powerhouse of a pastry chef—she’s a former human rights lawyer turned writer, master food preserver, master gardener, and chef-owner of Red Bread in Los Angeles. She’s 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

]]> Regenerative Baking #7: Rose Wilde on "Bread and Roses" Rose Wilde, Dressler Parsons 00:53:35 Rose Wilde is a powerhouse of a pastry chef—she’s a former human rights lawyer turned writer, master food preserver, master gardener, and chef-owner of Red Bread in Los Angeles. She’s 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. Rose Wilde is a powerhouse of a pastry chef—she’s a former human rights lawyer turned writer, master food preserver, master gardener, and chef-owner of Red Bread in Los Angeles. She’s 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. sustainability, roses, red, whole grains, dressler, barley, wilde, bread, grain, bakery, rose, tehachapi, regenerative, parsons, project, baking false full 7 eaa0235d-229c-4cd3-a1bb-81ca908ce235 Regenerative Baking #6: Rachel Fukumoto of Big Island Tea Rachel Fukumoto’s Instagram handle is @thepastryfarmer, and she’s trying to bridge the worlds of pastry and farming in Hawaii. Right now, she’s 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 Hawaii’s 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

]]> Tue, 13 Feb 2024 12:00:00 +0000 dressler.parsons@gmail.com (Rachel Fukumoto, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-6-rachel-fukumoto-of-big-island-tea-7JFGcNrS Rachel Fukumoto’s Instagram handle is @thepastryfarmer, and she’s trying to bridge the worlds of pastry and farming in Hawaii. Right now, she’s 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 Hawaii’s 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

]]> Regenerative Baking #6: Rachel Fukumoto of Big Island Tea Rachel Fukumoto, Dressler Parsons 00:29:47 Rachel Fukumoto’s Instagram handle is @thepastryfarmer, and she’s bridging the worlds of pastry and farming in Hawaii. Right now, she’s 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 Hawaii’s biggest beginner farming program, the endless possibility of tarts, farming in a rainforest, baking with local ingredients, vanilla in Oahu, and much, much more. Rachel Fukumoto’s Instagram handle is @thepastryfarmer, and she’s bridging the worlds of pastry and farming in Hawaii. Right now, she’s 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 Hawaii’s biggest beginner farming program, the endless possibility of tarts, farming in a rainforest, baking with local ingredients, vanilla in Oahu, and much, much more. go farm, pastry, dressler, vanilla, passion fruit, oahu, big island, gofarm, regenerative, tea, tarts, parsons, baking, rachel, hawaii, fukumoto, farming false full 6 20590775-7025-40fe-90d7-e2034cf615ed Regenerative Baking #5: Solar Punk Farms with Nick Schwanz 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, and—crucially—what a solarpunk bakery would look like. Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

]]> Tue, 30 Jan 2024 12:00:00 +0000 dressler.parsons@gmail.com (Nick Schwanz, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-5-solar-punk-farms-with-nick-schwanz-mW7_7UA1 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, and—crucially—what a solarpunk bakery would look like. Full show notes and further reading links available at dresslerparsons.com/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

]]> Regenerative Baking #5: Solar Punk Farms with Nick Schwanz Nick Schwanz, Dressler Parsons 00:39:14 Solar Punk Farms 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, and—crucially—what a solarpunk bakery would look like. Solar Punk Farms 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, and—crucially—what a solarpunk bakery would look like. queer farmers, california, solar, nick, cover, schwanz, dressler, farms, punk, solarpunk, guerneville, cropping, regenerative, queer, parsons, baking, farmers, farming false full 5 0214a3b8-16e7-4955-b101-2a586a2b9180 Regenerative Baking #4: Sarah Lohman on Coachella Valley Dates and Hawaiian Legacy Sugarcane 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

]]> Tue, 16 Jan 2024 12:00:00 +0000 dressler.parsons@gmail.com (Sarah Lohman, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-4-sarah-lohman-on-coachella-valley-dates-and-hawaiian-legacy-sugarcane-EgyeovYE 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

]]> Regenerative Baking #4: Sarah Lohman on Coachella Valley Dates and Hawaiian Legacy Sugarcane Sarah Lohman, Dressler Parsons 00:39:02 Sarah Lohman 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. Sarah Lohman 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. palmero, walter swingle, sustainability, sarah, date palm, dressler, date, sugar cane, sustainable, sugar, regenerative, lohman, parsons, coachella, baking, usda, hawaii, david fairchild false full 4 68f918e8-ba95-490e-b02f-334a38eba827 Regenerative Baking #3: Brian Levy on Naturally Sweetened Pastries 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

]]> Tue, 2 Jan 2024 12:00:00 +0000 dressler.parsons@gmail.com (Dressler Parsons, Brian Levy) https://regenerative-baking.simplecast.com/episodes/brian-levy-on-naturally-sweetened-pastries-Nyo2T2Sp 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

]]> Regenerative Baking #3: Brian Levy on Naturally Sweetened Pastries Dressler Parsons, Brian Levy 00:38:35 When it comes to baking what you grow, processing sugar feels like a hitch in the gears. But pastry cook and author Brian Levy 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. When it comes to baking what you grow, processing sugar feels like a hitch in the gears. But pastry cook and author Brian Levy 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. climate change, fruit, chestnuts, brian, levy, bakery, apples, eco, apple chips false full 3 19563a62-5127-4c88-82d4-667223869fcf Regenerative Baking #2: Fermentation with Dr. Julia Skinner 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, “Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities,” 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

]]> Tue, 19 Dec 2023 12:00:00 +0000 dressler.parsons@gmail.com (Julia Skinner, Dressler Parsons) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-2-fermentation-with-dr-julia-skinner-HnrZZMFA 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, “Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities,” 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

]]> Regenerative Baking #2: Fermentation with Dr. Julia Skinner Julia Skinner, Dressler Parsons 00:51:51 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--award-winning author, food historian, PhD, and founder and director of Root Kitchens. Her latest book, “Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities,” is chock-full of recipes and practical information for getting started fermenting, and where fermentation might fit in to the future of food. 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--award-winning author, food historian, PhD, and founder and director of Root Kitchens. Her latest book, “Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities,” is chock-full of recipes and practical information for getting started fermenting, and where fermentation might fit in to the future of food. dressler, climate, regenerative, parsons, baking false full 2 b772349c-d980-4980-89d1-bdc639a0b260 Regenerative Baking #1: Cascina Lago Scuro with Luca Grasselli 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 you’re able to offer. And, of course, this brings up other questions about the wide world of gluten-free baking. What if you’re in an area where the flour you’re after doesn’t grow so well, but you’re able to supplement with oats or corn or rice? Ingredient limitations don’t 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

 

]]> Tue, 5 Dec 2023 12:00:00 +0000 dressler.parsons@gmail.com (Dressler Parsons, Luca Grasselli) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-1-cascina-lago-scuro-with-luca-grasselli-FLZtYiSa 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 you’re able to offer. And, of course, this brings up other questions about the wide world of gluten-free baking. What if you’re in an area where the flour you’re after doesn’t grow so well, but you’re able to supplement with oats or corn or rice? Ingredient limitations don’t 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

 

]]> Regenerative Baking #1: Cascina Lago Scuro with Luca Grasselli Dressler Parsons, Luca Grasselli 00:25:14 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. 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. 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. 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. italy, sustainability, climate change, einkorn, dressler, butter, luca, dairy, regenerative, food, parsons, baking, grasselli, farming false full 1 91847b11-22b1-48b2-97eb-decb13a1db58 Regenerative Baking - Trailer Wed, 29 Nov 2023 19:19:32 +0000 dressler.parsons@gmail.com (Julia Skinner, Brian Levy, Dressler Parsons, Luca Grasselli) https://regenerative-baking.simplecast.com/episodes/regenerative-baking-trailer-d1_Ycp_Z Regenerative Baking - Trailer Julia Skinner, Brian Levy, Dressler Parsons, Luca Grasselli 00:01:07 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. 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. sustainability, climate change, dressler, luca, brian, levy, bakery, climate, skinner, regenerative, food, parsons, baking, grasselli, julia, farming false trailer