Chicago bakers are adjusting to climate-related changes in their flour
WBEZ News · WBEZ Chicago
July 18, 20223m 57s
Audio is streamed directly from the publisher (podcast-stream.wbez.org) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
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