A miniseries about baking in the era of climate crisis. In each episode, host Caroline Saunders asks questions like: Will birthday cake as we know it survive climate change? And what would climate-resilient bread taste like? She interviews pastry chefs, plant breeders, climate experts, and bakers, all in the name of coming up with a more sustainable way of baking that'll keep the future looking sweet. Follow along on Instagram at @sustainablebaker, and access recipes from the show at www.sustainablebaker.com.
The Sustainable Baker podcast is an incredible exploration of the relationship between dessert and climate change. Hosted by Caroline Saunders, this thought-provoking podcast delves deep into the intersection of these two seemingly unrelated topics and offers listeners a wealth of knowledge, entertainment, and inspiration.
One of the best aspects of The Sustainable Baker is Caroline's ability to make complex concepts accessible to all listeners. She breaks down the intricacies of climate science and food systems in a way that is easy to understand, regardless of your background knowledge. Her intelligent yet approachable style ensures that everyone can follow along and learn something new.
Additionally, Caroline's wit and charm shine through in every episode, making for an entertaining listening experience. She seamlessly weaves expert interviews with personal narratives, creating a well-rounded show that keeps you engaged from start to finish. It's rare to find a podcast that combines education with humor so effortlessly, but The Sustainable Baker does it brilliantly.
Furthermore, each episode ends with a delectable recipe related to the topic at hand. This adds an interactive element to the podcast, allowing listeners to not only learn about sustainable baking but also put their newfound knowledge into practice. It's inspiring to hear about different ways we can make more environmentally conscious choices in our own kitchens.
Despite its many strengths, one potential drawback of The Sustainable Baker is its niche focus. While it offers a unique perspective on the effects of climate change on food systems, it may not appeal to those who are not interested in baking or dessert-related topics. However, even for those individuals, there is still much to be learned about sustainability practices and how they relate to our everyday lives.
In conclusion, The Sustainable Baker podcast is an outstanding listening experience for anyone looking to expand their knowledge while being entertained and inspired. Caroline Saunders has created something truly special with this deep dive into sustainable baking and climate change. With her intelligent approach and captivating storytelling abilities, she will leave you eagerly awaiting each new episode. Whether you're a seasoned baker or just interested in learning more about the impact of climate change, The Sustainable Baker is a must-listen podcast that will leave you craving more.
If there's one baked good that needs makeover while we're rebuilding our food system for climate change, it's sliced bread. On the final episode of The Sustainable Baker podcast miniseries, we hear from people taking the humble American sandwich loaf back to the drawing board to make it more nutritious and affordable. And Katherine Kehrli of Community Loaves shares a recipe for a Honey Oat Pan Loaf, available on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More Resources Look into Community Loaves, especially if you're in the Pacific Northwest Check out Mediterra Bakehouse if you're in Pittsburgh, and follow them on Instagram Check out The Bread Lab's work, and follow them on Instagram too
Empty flour shelves during the pandemic weren't just a passing annoyance for all the quarantined sourdough converts. They were also a sign that our food system and its industrialized supply chains are fragile, which isn't so great in the era of climate change. In this episode, host Caroline Saunders traces the past 150 years of flour history, and the efforts by millers like Kevin Morse and Jennifer Lapidus to bring flour back to its regional roots. Jennifer Lapidus shares a recipe for white wheat cake, available on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More Resources Amy Halloran's useful list of regional mills across the US, sorted by state Check out Cairnspring Mills, and follow them on Instagram Check out Southern Ground, Carolina Ground founder Jennifer Lapidus's new cookbook, and follow Carolina Ground on Instagram Drop by Bellegarde Bakery if you're in New Orleans, and follow the bakery on Instagram Keep an eye out for The Bread Book, Tartine Bakery founder Chad Robertson's forthcoming cookbook
Cakes, pies, bread, you name it – there's perhaps no ingredient more central to American baking than flour. But what does climate change have in store for wheat? And are we going to need new or different grains because of climate change? Host Caroline Saunders investigates, talking with Dr. Stephen Jones of the WSU Bread Lab and Dr. Tessa Peters of the Land Institute. And she shares a recipe for perennial-grown Kernza bread, available on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More Resources Add the fabulous Tartine Bread to your cookbook collection, if you haven't already Check out The Bread Lab's work, and follow them on Instagram Check out The Land Institute's work with Kernza, and follow them on Instagram, too Follow New Orleans-based Bellegarde Bakery, founded by Graison Gill, on Instagram
A major contributor to climate change happens right in our kitchens: food waste. But why is it so hard to solve? And how can home bakers bake it away, deliciously? In this episode, host Caroline Saunders traces the evolution of food waste in American cooking – and tips to solve it – with columnist and professor Amanda Little, climate expert Kari Hamerschlag, and cookbook authors Anne Byrn and Anne-Marie Bonneau. The Zero Waste Chef Anne-Marie Bonneau shares a recipe for sourdough discard chocolate cake, available on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More Resources Follow the Zero Waste Chef Anne-Marie Bonneau on Instagram and check out her cookbook Follow cookbook author Anne Byrn on Instagram and check out her newest cookbook, A New Take on Cake, available for preorder now Follow Amanda Little on Instagram and Twitter and check out her book The Fate of Food Check out Friends of the Earth US's work www.foe.org Check out Michael Mann's book The New Climate War
We've all heard red meat is bad for the planet. But what about baked goods? In this episode, host Caroline Saunders talks with Kari Hamerschlag from Friends of the Earth to learn about the carbon impact of common baking ingredients like flour, eggs, and that holy grail of all things that flake – butter. And what we learn may require a new way of baking. We follow vegan pastry chef Juan Gutierrez through the practice of plant-based pastry, and come out the other end with some tips for low-carbon baking and a recipe for vegan oreo cruffins, available on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More Resources Follow pastry chef Juan Gutierrez on Instagram Read the Meat Eater's Guide to Climate Change + Health Check out Friends of the Earth US's work at www.foe.org Follow baker Said M'Dahoma on Instagram and YouTube
Whether vanilla ice cream makes you swoon or makes you yawn, there's no denying that without vanilla, many of our favorite desserts would fall flat. But are vanilla and other spices in danger from climate change? We get the inside scoop from spice researcher and professor A. B. Sharangi and Executive Director of the Sustainable Food Lab Don Seville, along with some pro tips for how home bakers can help chart a climate-smart future for this delicious baking spice. And baker Said M'Dahoma shares a recipe for vanilla pastry cream that listeners can find on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More resources Follow baker Said M'Dahoma on Instagram and YouTube Check out The Sustainable Vanilla Initiative's work Check out Professor A B Sharangi's book Indian Spices Follow cookbook author Anne Byrn on Instagram and check out her newest cookbook, A New Take on Cake, available for preorder now Follow Amanda Little on Instagram and Twitter and check out her book The Fate of Food
What would a chocolate birthday cake taste like without… chocolate? Well, the climate crisis may force us to find out. Because while the food system has been driving climate change, now climate change is biting back – and delicious foods are at risk, including the key ingredients in chocolate cake. Host Caroline Saunders digs in, interviewing the author of The Fate of Food Amanda Little, and even baking a “Climate Disaster Cake” that may be the centerpiece at birthday parties in the future. Listen along and then try the recipe for yourself at www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More Resources Follow Amanda Little on Instagram and Twitter and check out her book The Fate of Food Kate Wood's fantastic recipe for Chocolate Cake
How is climate change going to affect dessert? And bread? And all the tasty things we love to bake? On Monday, September 27, join host Caroline Saunders for a special series on baking in the era of climate crisis. In this seven-part miniseries, we'll learn what it means to bake sustainably in the next, hotter stage of life on earth. Follow along on Instagram at @sustainablebaker. More information available at www.sustainablebaker.com.
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