Soup and Bread

Media Coverage

What people are saying about Soup & Bread and the Soup & Bread Cookbook:

“A way to slow down and enjoy the season while helping others with a tummy full of soup… what more could you ask for in a bustling city’s coldest months?”The Urbaness

 “Compact and red, and packed with recipes from local food writers … the Soup & Bread Cookbook is packed with no-frills, hearty, DIY flavor. Just like Chicago.”New City

“There are a lot of interesting soup recipes in Soup & Bread, but to me the most motivating element of the book is the chapter introductions, which outline the various ways that people can use soup to ‘build community one pot at a time.'”Isthmus

“Beautifully written, generous and honest, the book looks at community building through lenses as various and diverse as the country has to offer. Bayne finds people of many kinds – immigrants, nuns, urban farmers, artists and activists – each using soup to bring people together and knit up what has become unraveled.” — Tikkun

“Soup is sometimes more than soup. It’s sustenance, comfort, a lifesaver, and a social glue. Martha Bayne explores the social function of soup, weaving stories of soup swaps, soup kitchens, and soup feasts. … The recipes are inspired and the dishes outstanding.” — Today’s Diet & Nutrition

“The perfect gift for anyone who’s trying to survive a Chicago winter … the book contains almost 100 recipes that are designed to bring people together, feed the soul, and, yep, fill your belly.” — PopSugar

“Historically soup has been considered a simple, economic dish, and is often shared as a means of charity. But Bayne is more interested in making a connection with people, taking a note more from the Hull House and community centers than a conventional soup kitchen.” — UP Chicago, “Required Reading”

“Soup, you could say, has become Bayne’s bread and butter.”Real Change


“Every noble thing in this world begins with bored bartenders in the dead of winter in Chicago. . . . Adorable.” — Grub Street Chicago

 “In the spirit of those plastic-bound church cookbooks, the bulk of the recipes are tried and true favorites from regular people . . . . [It’s] a handsome package.” — Chicago Journal

” The book reflects the almost palpable enthusiasm for soup that can be felt at the events, from Bayne’s informative essays to Paul Dolan’s charming illustrations to the recipes themselves, which preserve the writers’ individual voices.” — Chicago Reader



I spoke to  the Culinary Historians of Chicago on soup and community building; WBEZ’s “Chicago Amplified” project preserved it for posterity. (3/2/13)

I talk soup with host Tony Sarabia and food writer Louisa Chu on 848, a program of Chicago Public Radio/WBEZ (3/5/12).

The Chicago Publishes podcast with Mare Swallow (2/6/12).

“Souper Bowls” edition of the syndicated show “No Chefs Allowed,” with Megan O’Connor and Tricia Keels (2/1/12).

A half-hour interview with Martha and Cathy Erway, of Heritage Radio Network’s “Let’s Eat In,” broadcast live from the patio of Roberta’s Pizza in Bushwick, Brooklyn (11/21/11).



I talked soup (and bread) with the charming and witty Mark Bazer on his aptly titled Interview Show. (2/17/12).

Along with Swim Cafe‘s Karen Gerod, I went on the WGN Midday News and splashed the cameraman with soup (1/23/12).

NBC Chicago’s food blog, “The Feast,” has this live on-the-scene report from our book party; go here for the moving pictures (11/2/12).

And here’s a video trailer we put together to promote the book, with help from our friends Jim Newberry, Aaron Wickenden, and Mark Greenberg.


Are you are a member of the media interested in knowing more about the Soup & Bread Cookbook? Contact Zach Rudin at .