20 min.
015: Regenerative Baking for Healthy Land and People with Molly Carney Essential Ingredients Podcast
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- Voeding
“That's the lesson of baking bread that you think you're in control and you're not. You're just a guide in the process. You're on the bread’s timeline.” —Molly Carney
Bread is a simple yet profound food that has sustained cultures for millennia. More than just a vehicle for nutrients, bread represents community, tradition, and comfort. Today, artisans continue this living tradition, honoring ancestral practices while innovating with modern techniques and heirloom ingredients, providing nourishment for both body and soul while keeping alive the memories and meanings embedded in this most humble of foods.
This week, Justine interviews Molly Carney to discuss the time-honored craft of artisanal bread baking and its impact on community health and sustainability. Molly Carney is the founder of Dirt Lady Bread, a small bakery in Tucson, Arizona that makes organic, sourdough, and fermented breads using locally grown ingredients. She started the bakery to connect people to high-quality, nutritious food through her artisanal breads.
Listen in as Justine and Molly talk about the importance of regenerative farming partnerships and efforts to educate customers about intuitive eating, how the quality of soil affects the quality of food, the challenges and rewards of running a values-aligned food business with a long-distance partner, and insights into the nutritional benefits of traditional fermentation methods as well as cultivating a culture that values artisanal food producers.
Meet Molly:
Baker Molly Carney has been trained in naturally-leavened bread from James-Beard semi-finalist chef, Taylor Petrehn. Under Petrehn and Executive Chef Jake Dodd-Sloan, Carney learned the trade at “Kansas’ Top Bakery” (Food and Wine 2022) 1900 Barker Bakery and Cafe where she served as head baker.
In her recent move to Tucson, Carney noticed that local support is present and the demand is high; the market is nowhere near saturated. In this niche market, the demand is not being fully met. Carney created Dirt Lady Bread as a response to her community - clean-ingredient yummy bread for everybody!
Prior to baking, Carney was an organic farmer, growing heritage varieties that best benefited environmental and human health. Carney incorporated her deep understanding of place and farming practices with her MA in Sustainable Communities to develop a healthy and earth-conscious sourdough bread.
Website
Instagram
Connect with NextGen Purpose:
Website
Facebook
Instagram
LinkedIn
YouTube
Episode Highlights:
02:26 Artisanal Bread-Making
07:09 Gluten-Free Bread and Gut Health
09:43 Integrating Regenerative Farming Practices
14:21 Seeking Partnerships for Business Growth
17:22 Involving the Community
“That's the lesson of baking bread that you think you're in control and you're not. You're just a guide in the process. You're on the bread’s timeline.” —Molly Carney
Bread is a simple yet profound food that has sustained cultures for millennia. More than just a vehicle for nutrients, bread represents community, tradition, and comfort. Today, artisans continue this living tradition, honoring ancestral practices while innovating with modern techniques and heirloom ingredients, providing nourishment for both body and soul while keeping alive the memories and meanings embedded in this most humble of foods.
This week, Justine interviews Molly Carney to discuss the time-honored craft of artisanal bread baking and its impact on community health and sustainability. Molly Carney is the founder of Dirt Lady Bread, a small bakery in Tucson, Arizona that makes organic, sourdough, and fermented breads using locally grown ingredients. She started the bakery to connect people to high-quality, nutritious food through her artisanal breads.
Listen in as Justine and Molly talk about the importance of regenerative farming partnerships and efforts to educate customers about intuitive eating, how the quality of soil affects the quality of food, the challenges and rewards of running a values-aligned food business with a long-distance partner, and insights into the nutritional benefits of traditional fermentation methods as well as cultivating a culture that values artisanal food producers.
Meet Molly:
Baker Molly Carney has been trained in naturally-leavened bread from James-Beard semi-finalist chef, Taylor Petrehn. Under Petrehn and Executive Chef Jake Dodd-Sloan, Carney learned the trade at “Kansas’ Top Bakery” (Food and Wine 2022) 1900 Barker Bakery and Cafe where she served as head baker.
In her recent move to Tucson, Carney noticed that local support is present and the demand is high; the market is nowhere near saturated. In this niche market, the demand is not being fully met. Carney created Dirt Lady Bread as a response to her community - clean-ingredient yummy bread for everybody!
Prior to baking, Carney was an organic farmer, growing heritage varieties that best benefited environmental and human health. Carney incorporated her deep understanding of place and farming practices with her MA in Sustainable Communities to develop a healthy and earth-conscious sourdough bread.
Website
Instagram
Connect with NextGen Purpose:
Website
Facebook
Instagram
LinkedIn
YouTube
Episode Highlights:
02:26 Artisanal Bread-Making
07:09 Gluten-Free Bread and Gut Health
09:43 Integrating Regenerative Farming Practices
14:21 Seeking Partnerships for Business Growth
17:22 Involving the Community
20 min.