Urging our nation's leaders to end hunger

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.

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.

Stephen Padre, managing editor, has as his favorite kitchen "toy" a bread machine. He often likes trying a "bread of the week," a different type of bread from one of several bread machine cookbooks he owns. Having lived in Europe for a time, he also enjoys any type of European bread, especially pain au chocolates and baguettes.

Stay Connected

Bread for the World