The Sustainable Baker is a podcast miniseries about baking in the era of climate crisis. Host Caroline Saunders asks questions like: Will birthday cake as we know it survive climate change? And what would climate-resilient bread taste like? Interviews with pastry chefs, plant breeders, climate experts, and bakers start to reveal a more sustainable way of baking to keep the future looking sweet. Bake along to recipes from the show at www.sustainablebaker.com.
A branded book written for and with the food startup Crowd Cow, Craft Beef follows the farmers, butchers, and chefs across America bringing the craft beef revolution to life.
Why do we know more about the origin and flavor of the coffee beans in our cup of morning brew than the steak on our dinner table? Why do we delight in the differences between a Zinfandel and a Cabernet, but not know that breeds like Belted Galloway or Murray Grey exist? Beef in America has long been a commodity – a product of an industrial supply chain. But a craft beef revolution is underway on farms, in butcher shops, and at restaurants across the country, and it’s serving up better steak.
Caroline was a contributing researcher to the 2019 bestseller The Fate of Food, and is contributing research to Little’s forthcoming book.
Recipe Testing & Development
- Pastry Diploma, June 2022 (with honors)
- Recipe development – tarts, entremets, whisked cakes
- Recipe testing – beef, chicken, pork
- Recipe development – steaks, roasts
- Recipe database management