Pale Blue Tart
Caroline Saunders, Gabriella VigoreauxRecipes, tips, and stories about climate-friendly dessert. Because saving the world is a piece of cake.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 54 | Subscribers | Read | palebluetart.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
A boozy election cake to get you through today
Baking buds, hello. As I write this in the first minutes of Wednesday, the results of the U.S. election are not yet known. I, for one, am bobbing about in a deeply unsettling anxiety soup. So I crafted a recipe for a unique kind of election...
The best fall fruit you've never heard of
Baking buds, hi! You might notice that I’ve got a buddy on today’s newsletter, which is exciting. But there’s also another reason to celebrate: It’s officially the season of the pawpaw! Of all autumnal fruits, the pawpaw is unique in plenty...
Kiwi jam and haskap clafoutis
Baking buds, hi! This week I’m sharing the third and final dessert recipe I developed for NYC Climate Week. Last night, at an event hosted by Canary Media that featured folks like John Kerry and Alex Honnold, I served soil-saving brownies, ...
The snack harbinger of fall
When the low temperature dips into the fifties, as it did last night in Brooklyn, fall is (unofficially) here, whether we’re ready for it or not. I’m spiritually readying myself by crunching on the should-be-official snack harbinger of the ...
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Authors
The writers behind this newsletter.
Writer on the climate cuisine beat and Le Cordon Bleu-trained pastry chef. Climate cuisine needs good cake, is all I'm saying.
I write for Cool Beans!
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