Chicago bakers are adjusting to climate-related changes in their flour
A Chicago bakery had to throw away more than 2,000 croissants because an unusual dry season had changed the flour the bakery was using. Aimee Levitt reported on this incident for Eater Chicago, and about how climate change is making its way into bakeries. Host: Melba Lara; Producer: Lauren Frost
More from Latest NewsMore posts in Latest News »
- A Conversation on Writing, Craft, and Poetry
- Five Questions with Alison Bashford, author of “Decoding the Hand”
- Read an Excerpt from “Atlas’s Bones” by D. Vance Smith
- Five Questions for Joshua B. Freeman, Author of “Garden Apartments”
- Five Questions with Cynthia Cruz, poet and author of “Sweet Repetition”