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Dressler Parsons, a pastry cook, enlists the help of food, farming, and sustainability experts to design a climate-friendly bakery of the future.
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 and information to restaurant workers, as well as, in Raeghn's words, imagining a hospitality industry that supports thriving and sustainable lives for the people who put in the bulk of the labor. Tune in for a discussion that clearly illustrates the current hospitality industry, as well as bright and expansive future possibilities.
Regenerative Baking
Dressler Parsons, a pastry cook, enlists the help of food, farming, and sustainability experts to design a climate-friendly bakery of the future.
