Continuing with season 3’s topic of alternative economies, Russell Trimmer runs Motzi Bread in Baltimore with his wife, Maya. In 2020, they fully shifted to a pay-what-you-can model, offering their naturally-leavened loaves at accessible prices. This episode is chock-full of information about millers, bakers and regenerative farmers in the mid-Atlantic region, and everybody mentioned is linked in the show notes below:
Links:
Common Grain Alliance
Cutfresh Organics
World Food Programme - Palestine
World Central Kitchen - Gaza
NY Times - “What Sourdough Taught Me, in the Pandemic and Beyond” by Lexie Smith
Bread on Earth
Bakers Against Racism - We The People 2026
Support this show: patreon.com/regenerativebaking
Instagram: @regenerativebaking and @dresslerparsons