Regenerative Baking

<p>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...

<p>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...

<p>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...

<p>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...

<p>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...

<p>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...

<p>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...

<p>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...

<p>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...

<p>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...

<p>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...

<p>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...

<p>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...

<p>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...

<p>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...