Regenerative Baking

Dressler Parsons
  • 5,0 (8)
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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.

  1. 30 АВГ.

    Regenerative Baking #16: Carla Finley of Apt. 2 Bread

    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.

    38 мин.

  2. 13 АВГ.

    Regenerative Baking #15: Botanical Baking with Hayley McKee

    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.

    33 мин.

  3. 30 ИЮЛ.

    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 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.

    38 мин.

  4. 16 ИЮЛ.

    Regenerative Baking #13: Andrea Aliseda on the Universe of Nixtamal

    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.

    40 мин.

  5. 24 МАЯ

    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.

    26 мин.

  6. 7 МАЯ

    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, 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.

    49 мин.

  7. 23 АПР.

    Regenerative Baking #10: Season 1 Summary

    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.

    1 ч. 39 мин.

  8. 29 МАР.

    Regenerative Baking #9: Katie Gourley of La Merenda Farm and Sweet Clover Baking

    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.

    47 мин.
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Dressler Parsons, a pastry cook, enlists the help of food, farming, and sustainability experts to design a climate-friendly bakery of the future.

Информация

  • Автор
    Dressler Parsons
  • Годы выхода
    2023 - 2024
  • Выпуски
    17
  • Ограничения
    Без ненормативной лексики
  • Авторские права
    © 2023 Regenerative Baking
  • Сайт подкаста
    Regenerative Baking

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