Regenerative Baking #19: Patrick Shaw-Kitch of Brooklyn Granary and Mill

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/regenerativebaking

Instagram: @regenerativebaking and @dresslerparsons

Patreon: patreon.com/regenerativebaking

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Episoder(30)

Regenerative Baking #29: Rae Gomes of Community Kitchen

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...

26 Mai 31min

Regenerative Baking #28: Jenny Dorsey on State-Run Restaurants

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

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"

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

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

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

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

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

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