8 episodes
The Sustainable Baker Caroline Saunders
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- Arts
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4.9 • 32 Ratings
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A miniseries about baking in the era of climate crisis. In each episode, host Caroline Saunders asks questions like: Will birthday cake as we know it survive climate change? And what would climate-resilient bread taste like? She interviews pastry chefs, plant breeders, climate experts, and bakers, all in the name of coming up with a more sustainable way of baking that'll keep the future looking sweet. Follow along on Instagram at @sustainablebaker, and access recipes from the show at www.sustainablebaker.com.
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Can our daily bread be nutritious and affordable?
If there’s one baked good that needs makeover while we’re rebuilding our food system for climate change, it’s sliced bread. On the final episode of The Sustainable Baker podcast miniseries, we hear from people taking the humble American sandwich loaf back to the drawing board to make it more nutritious and affordable. And Katherine Kehrli of Community Loaves shares a recipe for a Honey Oat Pan Loaf, available on www.sustainablebaker.com.
Connect with The Sustainable Baker
Read the latest blog posts and find recipes from the show at www.sustainablebaker.com
Follow the show on instagram @sustainablebaker
More Resources
Look into Community Loaves, especially if you’re in the Pacific Northwest
Check out Mediterra Bakehouse if you’re in Pittsburgh, and follow them on Instagram
Check out The Bread Lab’s work, and follow them on Instagram too -
Can regional mills make flour more resilient?
Empty flour shelves during the pandemic weren’t just a passing annoyance for all the quarantined sourdough converts. They were also a sign that our food system and its industrialized supply chains are fragile, which isn’t so great in the era of climate change. In this episode, host Caroline Saunders traces the past 150 years of flour history, and the efforts by millers like Kevin Morse and Jennifer Lapidus to bring flour back to its regional roots. Jennifer Lapidus shares a recipe for white wheat cake, available on www.sustainablebaker.com.
Connect with The Sustainable Baker
Read the latest blog posts and find recipes from the show at www.sustainablebaker.com
Follow the show on instagram @sustainablebaker
More Resources
Amy Halloran’s useful list of regional mills across the US, sorted by state
Check out Cairnspring Mills, and follow them on Instagram
Check out Southern Ground, Carolina Ground founder Jennifer Lapidus’s new cookbook, and follow Carolina Ground on Instagram
Drop by Bellegarde Bakery if you’re in New Orleans, and follow the bakery on Instagram
Keep an eye out for The Bread Book, Tartine Bakery founder Chad Robertson’s forthcoming cookbook -
Do we need new grains because of climate change?
Cakes, pies, bread, you name it – there’s perhaps no ingredient more central to American baking than flour. But what does climate change have in store for wheat? And are we going to need new or different grains because of climate change? Host Caroline Saunders investigates, talking with Dr. Stephen Jones of the WSU Bread Lab and Dr. Tessa Peters of the Land Institute. And she shares a recipe for perennial-grown Kernza bread, available on www.sustainablebaker.com.
Connect with The Sustainable Baker
Read the latest blog posts and find recipes from the show at www.sustainablebaker.com
Follow the show on instagram @sustainablebaker
More Resources
Add the fabulous Tartine Bread to your cookbook collection, if you haven’t already
Check out The Bread Lab’s work, and follow them on Instagram
Check out The Land Institute’s work with Kernza, and follow them on Instagram, too
Follow New Orleans-based Bellegarde Bakery, founded by Graison Gill, on Instagram -
How can we bake our way out of food waste?
A major contributor to climate change happens right in our kitchens: food waste. But why is it so hard to solve? And how can home bakers bake it away, deliciously? In this episode, host Caroline Saunders traces the evolution of food waste in American cooking – and tips to solve it – with columnist and professor Amanda Little, climate expert Kari Hamerschlag, and cookbook authors Anne Byrn and Anne-Marie Bonneau. The Zero Waste Chef Anne-Marie Bonneau shares a recipe for sourdough discard chocolate cake, available on www.sustainablebaker.com.
Connect with The Sustainable Baker
Read the latest blog posts and find recipes from the show at www.sustainablebaker.com
Follow the show on instagram @sustainablebaker
More Resources
Follow the Zero Waste Chef Anne-Marie Bonneau on Instagram and check out her cookbook
Follow cookbook author Anne Byrn on Instagram and check out her newest cookbook, A New Take on Cake, available for preorder now
Follow Amanda Little on Instagram and Twitter and check out her book The Fate of Food
Check out Friends of the Earth US’s work www.foe.org
Check out Michael Mann’s book The New Climate War -
Does the world need to switch to vegan croissants?
We’ve all heard red meat is bad for the planet. But what about baked goods? In this episode, host Caroline Saunders talks with Kari Hamerschlag from Friends of the Earth to learn about the carbon impact of common baking ingredients like flour, eggs, and that holy grail of all things that flake – butter. And what we learn may require a new way of baking. We follow vegan pastry chef Juan Gutierrez through the practice of plant-based pastry, and come out the other end with some tips for low-carbon baking and a recipe for vegan oreo cruffins, available on www.sustainablebaker.com.
Connect with The Sustainable Baker
Read the latest blog posts and find recipes from the show at www.sustainablebaker.com
Follow the show on instagram @sustainablebaker
More Resources
Follow pastry chef Juan Gutierrez on Instagram
Read the Meat Eater’s Guide to Climate Change + Health
Check out Friends of the Earth US’s work at www.foe.org
Follow baker Said M’Dahoma on Instagram and YouTube -
Vanilla: Climate victim or solution?
Whether vanilla ice cream makes you swoon or makes you yawn, there’s no denying that without vanilla, many of our favorite desserts would fall flat. But are vanilla and other spices in danger from climate change? We get the inside scoop from spice researcher and professor A. B. Sharangi and Executive Director of the Sustainable Food Lab Don Seville, along with some pro tips for how home bakers can help chart a climate-smart future for this delicious baking spice. And baker Said M’Dahoma shares a recipe for vanilla pastry cream that listeners can find on www.sustainablebaker.com.
Connect with The Sustainable Baker
Read the latest blog posts and find recipes from the show at www.sustainablebaker.com
Follow the show on instagram @sustainablebaker
More resources
Follow baker Said M’Dahoma on Instagram and YouTube
Check out The Sustainable Vanilla Initiative's work
Check out Professor A B Sharangi’s book Indian Spices
Follow cookbook author Anne Byrn on Instagram and check out her newest cookbook, A New Take on Cake, available for preorder now
Follow Amanda Little on Instagram and Twitter and check out her book The Fate of Food
Customer Reviews
Sustainable and sweet!
The most appetizing climate education content I’ve consumed to date!
Caroline Saunders is the Jayson Tatum of podcasts
Jayson Tatum is 1st Team All - NBA, Caroline Saunders is 1st Team All-PodCast
A tasty treat!
The Sustainable Baker podcast is a thought provoking and well-researched deep dive into the niche intersection of dessert and climate change.
Caroline Saunders is an intelligent, approachable, and witty host, breaking down the complexities of climate science and food systems to be accessible no matter your background knowledge. You may leave an episode of The Sustainable Baker eager to head to your kitchen or local farmers market to source vanilla beans.
This is by far one of the best podcasts I have ever listened to! Would recommend for anyone looking to learn, laugh, and think deeply. Excited for future seasons of The Sustainable Baker!!