Meet the Authors
Adlai Amor, director of communications, loves pan de sal, the national bread of the Philippines. It is salty, sweet, and utterly delicious. He does not bake it, preferring to stalk bakeries instead for freshly baked buns. Adlai finds tankas too long and complicated so he tweets at Twitter about life as a haiku (@adlaiamor).
David Beckmann, president of Bread for the World and Bread for the World Institute, is partial to dark breads—wheat or rye—preferably with a sprinkling of sesame seeds or wheat kernels.
Eric Bond, managing editor, looks forward to late summer every year when vegetables are ripe on the vine so that he can prepare panzanella, an Italian bread salad made with tomatoes, cucumbers, onions, basil, and crusty bread soaked in olive oil and balsamic vinegar. Che gioia!
Carlos Navarro, volunteer state coordinator in New Mexico, could live on the aroma and taste of freshly made corn tortillas (meat, squash blossom, and salsa fillings welcome, but not needed). His volunteer activities on behalf of Bread include organizing workshops, keeping track of Offerings of Letters in New Mexico, networking, and blogging. He works as a writer/editor for the Latin America Data Base at the University of New Mexico in Albuquerque, covering economic and political developments in Mexico and energy topics in the Americas.
Robin Stephenson, western region field organizer, loves snow biscuits—fluffy biscuits that rise with yeast and are made with love throughout the generations of her family for special occasions. They remind her of her country upbringing and all the comforts of home.