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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
