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.

Matt Newell-Ching is the western regional organizer, and while no one is sure whether it technically counts as Bread, he can’t resist the maple bacon donut at Voodoo Doughnuts in Portland, Oregon. Matt has worked as an organizer and an advocate at Sojourners, Feeding America, and various quixotic political campaigns. He lives in Portland with his wife, Megan, son Abraham (who has a similar taste in bread), and two chickens.

Holly Hight, California field organizer, loves a soft slice of fresh sourdough bread from her favorite local bakery. Most Fridays, you’ll find Holly in her kitchen working hard on a weekly tradition: homemade pizza and dough. It’s all about the fresh pizza dough.

Michele Learner, writer, was rescued by naan, chapati, paratha, poori, dosai, and other Indian breads when she became a vegetarian in the Midwest at a time when it was seen as weird and probably subversive of the U.S. farm economy. When not writing for Bread or eating bread, she can be found reading, progressing extremely slowly on writing a mystery, or trying to keep up with her 11-year-old daughter.

Molly Marsh, managing editor, can never pass up a chocolate croissant and likes them best with a steaming cup of black tea. She’d also like to thank the person who invented orange scones.

David Maus normally subsists on a different staple starch, and occasionally has subversive thoughts about promoting rice for the world, but is nevertheless a sucker for naan. He needs all those carbohydrates to fuel his long-distance running hobby, but you can keep up with him on Twitter @maudav.

For Isabel Morales, Bread’s consultant for Hispanic media, the best bread is arepa, a Colombian corn bread. She eats it for breakfast, lunch, or dinner, and loves it with cheese and a fresh cup of coffee. Every time she visits her family in Colombia, she returns with an extra suitcase full of arepas.

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.

Sarah Rohrer, north central field organizer, thinks a well-made bagel might be the perfect food (blueberry, please!). Throw a couple in your pack and you’re ready to go. Since her partner, Dan, will use any excuse to try new foods, he encourages regular searches through bakeries in every new city they visit.

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.

Racine Tucker-Hamilton, press secretary, can’t turn down honey whole-wheat bread but she usually ends up with crumbs after sharing with her husband, Mark, and two teenage sons—Mark Jr. (15) and Adam (13). Hot-crossed buns aren’t a favorite, but she knows the tune because she’s heard it at every St. Ambrose School band concert since 2003.