Regenerative Baking

Sarah Lohman ( @fourpoundsflour ) is a culinary historian, public speaker, and author. Her latest book, Endangered Eating: America's Vanishing Foods , deeply explores eight different foods listed on Slow Food USA's Ark of Taste. Two of these compassionately researched foods are Coachella Valley dates and Hawaiian legacy sugarcane, each with their own surprising and complex history. Full show notes...

When it comes to baking what you grow, processing sugar feels like a hitch in the gears. But pastry cook and author Brian Levy ( @bybrianlevy ) tackles this question with " Good & Sweet ," his inventive cookbook of thoroughly-tested dessert recipes that use no added sugar. Instead, everything is sweetened with a combination of fruit (fresh, cooked, dried, or freeze-dried) and other ingredients wit...

Though fermentation might not seem related to baking, it deeply intersects; in sourdough, yogurt, cheese, cultured butter, and even jams and pie fillings. In this episode of Regenerative Baking, Dressler Parsons talks to Dr. Julia Skinner ( @yourrootsandbranches )--award-winning author, food historian, PhD, and founder and director of Root Kitchens ( @rootkitchens ). Her latest book, “ Our Ferment...

In the first episode of Regenerative Baking, host Dressler Parsons interviews Luca Grasselli, head chef of Cascina Lago Scuro , a biodynamic farm and restaurant in Cremona, Italy. ( @cascinalagoscuro ) While exploring what a self-sustaining bakery might look like, they get into what Cascina Lago Scuro makes/grows onsite right now--flour? Butter?--what they might grow in the future, Luca's favorite...

Introducing Regenerative Baking, a new podcast hosted by Dressler Parsons, a pastry cook enlisting the help of food, farming, and sustainability experts to design a climate-friendly bakery of the future.