
Recipes, tips, and stories about climate-friendly dessert. Because saving the world is a piece of cake.
| Platform | Pricing | Freemium | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 60 | Subscribers | Read | palebluetart.substack.com |
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Baking buds, dream with me: You open your pantry and behold—you’ve got a flour supply capable of making resilient cookies, cakes, and clafoutis.
The fruit part of cacao — yes, the same fruits that contain cacao beans, the crucial ingredient in chocolate — can taste like a tangier version of lychee or even green apple with a hint of cucumber, as I wrote in a story published in Grist ...
Baking buds, I’ve been deep in use-it-up baking mode this spring, for all the tariff-ying reasons you might expect. But I realized we haven’t done my favorite bite-sized-climate-action schtick in a while! So, ahem, hello, and welcome to the...
Baking buds, hello after a four-month pause!
Other publications recommended by the authors of this newsletter.
The writers behind this newsletter.
Writer on the climate cuisine beat and Le Cordon Bleu-trained pastry gal. Climate cuisine needs good cake, is all I'm saying.
I write for Cool Beans!
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