PODCAST · arts
Regenerative Baking
by Dressler Parsons
Dressler Parsons, a pastry cook, enlists the help of food, farming, and sustainability experts to design a climate-friendly bakery of the future.
Episodes
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Regenerative Baking #29: Rae Gomes of Community Kitchen
The final episode of Season 3 features an incredible interview with Rae Gomes (@raegomes), the Executive Director of Community Kitchen, and a real food policy powerhouse. Community Kitchen ran a sliding-scale fine dining restaurant out of the Lower East Side Girls Club earlier this year, and...
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Regenerative Baking #28: Jenny Dorsey on State-Run Restaurants
Jenny Dorsey (@chefjennydorsey) is a professional chef, author, speaker, and researcher on food politics and social justice. She’s currently based in Singapore as a Fulbright-National Geographic Research Scholar studying the impact of government policies on hawker centres, and recently earned her...
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Regenerative Baking #27: Russell Trimmer of Motzi Bread
Continuing with season 3’s topic of alternative economies, Russell Trimmer runs Motzi Bread in Baltimore with his wife, Maya. In 2020, they fully shifted to a pay-what-you-can model, offering their naturally-leavened loaves at accessible prices. This episode is chock-full of great information…
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Regenerative Baking #26: Jim Franks on "Existential Bread"
Jim Franks has traveled the world studying whole grain sourdough bread and local food infrastructure centered around ethical and regenerative ingredients. He's also a poet, and last year he released his book Existential Bread, which is completely unlike any cookbook I’ve ever read before, for two...
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Regenerative Baking #25: Don Guerra of Barrio Bread
Today’s guest is community-supported baker Don Guerra, founder of Barrio Bread in Tucson, Arizona. He won the James Beard Award for Outstanding Baker in 2022, and takes pride in bringing together a network of farmers, millers, wholesale buyers and consumers to support each other and build a...
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Regenerative Baking #24: Amy Smith of Native Seeds/SEARCH
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 and re-circulated. In this week's episode, Dressler is joined by Amy Smith, the...
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Regenerative Baking #23: Telly Justice of HAGS
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 weekly pay-what-you-can brunch via a vibrant tasting menu the rest of the week, Telly...
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Regenerative Baking #22: Caroline Woolard on Barter Networks and The Solidarity Economy
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 Caroline Woolard, an artist, educator and technologist who's currently the Head…
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Regenerative Baking #21: Raeghn Draper of CHAAD
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...
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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...
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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...
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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...
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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...
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Regenerative Baking #16: Carla Finley of Apt. 2 Bread
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 re-calibrating with an eye toward the future, Apt. 2 Bread has resiliently ebbed and...
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Regenerative Baking #15: Botanical Baking with Hayley McKee
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 sixty recipes celebrating vegetables, herbs, and edible flowers in cakes and other...
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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 (@iamestefa) is a chef, educator, and artist documenting intergenerational culinary stories in Colombia. She teaches a class on food memories and all their inherent...
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Regenerative Baking #13: Andrea Aliseda on the Universe of Nixtamal
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 like to bake with place in mind?" we cover contemporary Mexican-American chefs…
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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...
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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 (@rosemcadoo), a brilliant food artist who takes baking with place in mind to extremes. Splitting her time between Alaska and Antarctica,...
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Regenerative Baking #10: Season 1 Summary
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 episode that names and explores the main themes that emerged throughout the first...
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Regenerative Baking #9: Katie Gourley of La Merenda Farm and Sweet Clover Baking
Katie Gourley(@k.e.gourley) is a farmer and baker deeply rooted in biodiversity and alternative economies. As one half of La Merenda Farm (@lamerendafarm), she operates a beautiful heirloom bean CSA, and also bakes seasonal whole-grain cakes through her small-scale community baking project, Sweet...
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Regenerative Baking #8: Jack Algiere of Stone Barns Center
Jack Algiere is the Director of Agroecology at Stone Barns Center for Food & Agriculture (@stonebarns), which is also home to the two-Michelin-starred Blue Hill at Stone Barns. First brought in to design the center’s boldly experimental organic farm in 2004, Jack Algiere warmly recalls his…
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Regenerative Baking #7: Rose Wilde on "Bread and Roses"
Rose Wilde (@trosewilde) is a powerhouse of a pastry chef—she’s a former human rights lawyer turned writer, master food preserver, master gardener, and chef-owner of Red Bread in Los Angeles. She’s also the author of the fabulous new whole-grain baking cookbook, Bread and Roses: 100+ Grain…
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Regenerative Baking #6: Rachel Fukumoto of Big Island Tea
Rachel Fukumoto’s Instagram handle is @thepastryfarmer, and she’s trying to bridge the worlds of pastry and farming in Hawaii. Right now, she’s a full-time farmer at Big Island Tea, a regenerative tea farm, while her dreams of tea-inspired pastries gently steep. Tune in for a chat about Hawaii’s...
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Regenerative Baking #5: Solar Punk Farms with Nick Schwanz
Solar Punk Farms (@solarpunkfarms) is a queer-run agricultural community space in Guerneville, CA founded by Nick Schwanz and Spencer Scott. In this episode, Nick and Dressler dive into cover cropping, farming challenges, garden design, planting a food forest, a special perennial grain, solarpunk...
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Regenerative Baking #4: Sarah Lohman on Coachella Valley Dates and Hawaiian Legacy Sugarcane
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…
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Regenerative Baking #3: Brian Levy on Naturally Sweetened Pastries
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...
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Regenerative Baking #2: Fermentation with Dr. Julia Skinner
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...
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Regenerative Baking #1: Cascina Lago Scuro with Luca Grasselli
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…
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Regenerative Baking - Trailer
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.
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Frequently Asked Questions
How many episodes does Regenerative Baking have?
Regenerative Baking currently has 30 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Regenerative Baking about?
Dressler Parsons, a pastry cook, enlists the help of food, farming, and sustainability experts to design a climate-friendly bakery of the future.
How often does Regenerative Baking release new episodes?
Regenerative Baking has 30 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Regenerative Baking?
You can listen to Regenerative Baking on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Regenerative Baking?
Regenerative Baking is created and hosted by Dressler Parsons.
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