Issue #23 by BREAD Magazine

Issue #23

DIVERSITY

BREAD Magazine issue #23 - Diversity

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.

In this issue
  • François Thibeault – Artisans of Terroir. How craft bakers in the Province of Québec (Canada) go full circle from grain to loaf.
  • Stanley Ginsberg – Diversity on the Shelves. What we need to know about grain and flour diversity, with a focus on rye. 
  • Amy Halloran – Bread Farming: Crop Diversity is the Recipe for Better Soil. Why there is not enough grain diversity in production, and why it matters for our health.
  • Beatriz Echeverría – A Bread Magazine in Spain. A look at the evolution of a Spanish indie magazine about bread. 
  • Devorah Vester – Healing through Sourdough. Building resilience in the face of challenges by baking sourdough bread. 
  • Tia Ingle – Promise and Fulfilment. An interview with author Chris Stafferton. 
  • François Thibeault – Modernist Bread. An Interview with Nathan Myhrvold and Francisco Migoya.
  • François Thibeault – Living Bread: Tradition and Innovation in Artisan Bread Making. A review of Daniel Leader's most recent book. 

What's included?

Contents