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/regenerativebakingInstagram: @regenerativebaking and @dresslerparsonsPatreon: patreon.com/regenerativebaking
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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/regenerativebakingInstagram: @regenerativebaking and @dresslerparsons
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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/regenerativebakingInstagram: @regenerativebaking and @dresslerparsonsPatreon: patreon.com/regenerativebaking
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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/regenerativebakingInstagram: @regenerativebaking and @dresslerparsonsPatreon: patreon.com/regenerativebaking
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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/regenerativebakingInstagram: @regenerativebaking and @dresslerparsons
Ireland