Sourdough, Heritage Grains, and a New Book
An interview with Norwegian sourdough baker and bread-making book author Martin Fjeld from Ille Brød.
Interview
Beesham Soogrim
An interview with Beesham Soogrim, a traveling sourdough missionary and vegetarian school chef.
Milling in South Australia
Tia Ingle meets two bakers in South Australia to discuss the ins and out of flour.
Retro-Innovation at Maison Poilâne in Paris
Interview with Apollonia Poilâne, CEO of Maison Poilâne, one of the largest artisanal bakeries in France — well known for its dedication to the craft and tradition of bread making, and a continued focus on innovation.
Gluten Sensitivity — a Modern Epidemic?
What is gluten sensitivity, where did it come from, why does it seem to be everywhere today, and what we can do about it?
Documenting the Rise of a New Grain Economy
In this interview, Amy Halloran shares her thoughts on why wheat still matters, and how she believes that storytelling is a powerful tool for meaningful change.
Interview: Chris Young
Chris Young, coordinator of the Real Bread Campaign tells us why bread matters — and what we can do about it.
Interview: Phil Agnew
An interview with Phil Agnew, passionate home baker and bread blogger from Australia.
Interview: Larry Lowary
In a small bakery in his backyard on Whidbey Island, Larry Lowary keeps baking bread — even though he retired once already.
Interview: Richard Bertinet
Richard Bertinet talks about baking, ancient techniques, and turning a passion for bread into a career.
Get Issue 23
An issue about the diversity of bread at all levels. From soil to the hearth, grain to flour, and the diversity of people and experiences that shape the world of bread-making.
