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Cover image: courtesy A Taste for Grain
During my first day at A Taste for Grain, I’d started reflecting deeply about the

Geneviève Vézina-Montplaisir discussing with Martin Falardeau and Mélissa Voghell. Photo by the author.
A Taste for Grain is an initiative by Marc-André Cyr…

An interview with Norwegian sourdough baker and bread-making book author Martin Fjeld from Ille Brød.

Why do you bake? What do you give your heart and mind to? What do you believe in?

A call to empower ourselves and to connect with each other—through bread and baking.

Do you want to give voice to your unspoken credo through bringing your passion for bread to life?

A journey into the United Kingdom and the Real Bread Campaign.

Read Anita Šumer’s bread diary as she makes bread over a few days.

An interview with Beesham Soogrim, a traveling sourdough missionary and vegetarian school chef.

The Kneading Conference and Maine Grain Alliance play a major role in the revival of local farming, milling, and baking in North-Eastern United States.

Wolfgang Mock believes that putting whole grains in the hands of the consumer is the beginning of a transformation that will fix our broken food system.

What is fresh and local bread? Introduction to the issue’s feature on milling.