Regenerative Baking5 Des 2023

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 Scuro makes/grows onsite right now--flour? Butter?--what they might grow in the future, Luca's favorite crop, the first time he tasted einkorn, praise for fresh vegetables, and more.

Links:

SWALE House and Mary Mattingly

Residenza Lago Scuro

Einkorn wheat papers: "Site of Einkorn Wheat Domestication Identified by DNA Fingerprinting" and "Crops evolving ten millennia before experts thought"

"The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine Today" by Laura Lazzaroni (not an affiliate link or an ad)

Julia Sherman/Salad for President

Self-sustaining bakery thoughts: "The menu would need to be built around the kinds of flours that grow in that area. The flour the bakery has access to would determine the kinds of pastries and bread you’re able to offer. And, of course, this brings up other questions about the wide world of gluten-free baking. What if you’re in an area where the flour you’re after doesn’t grow so well, but you’re able to supplement with oats or corn or rice? Ingredient limitations don’t necessarily cut you off when it comes to recipe development. Sometimes you can still get there, you just need another way around."

Instagram: @regenerativebaking and @dresslerparsons

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Episoder(30)

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 slidi...

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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 Resea...

17 Mar 49min

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 na...

18 Feb 38min

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 h...

13 Jan 45min

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 ne...

4 Nov 202551min

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 seed...

21 Okt 202540min

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 su...

7 Okt 202539min

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...

23 Sep 202544min