True Loaf magazine issue 60 out now

Ian Porritt. Copyright: Philippa Porritt

Published: Monday 7 October 2024

Features in this issue:

Grin and bere it: Philippa and Ian Porritt run Eviedale Bakehouse, one of the three Real Bread bakeries we know in Orkney.
Baking our lawn in The Broads: Simon Partridge of How Hill Trust shares excerpts from their Wheat Diary.
Sails of the (19^th) century: Who that dreams of buying a windmill actually does so? That small group includes Tuxford Windmill owners Fari and Paul Wyman.
Meet your new Campaign ambassadors: Introducing the next batch!
My baker’s dozen: The Doorstep Baker Cath Lloyd-Williams answers 13 questions.
Keeping the love of baking alive: Author and Waldorf teacher Warren Lee Cohen shares his passion for celebrating art and sprit of bread making.

Get yours
True Loaf is posted to Real Bread Campaign supporters in the UK, while all of our supporters worldwide can login to download the PDF version (and the entire back catalogue of issues) at any time.

Not a Campaign supporter?
To help our charity continue our bready work, please:

Join the Real Bread Campaign

YOUR words in print
We want to help YOU be seen and YOUR VOICE to be heard!

This is our open invitation to our supporters (and other people involved in the rise of Real Bread from seed to sandwich) around the world: We want to help you to tell your stories, share your knowledge and air your views through True Loaf, our website and social media accounts.

Untold Stories Fund
YOU can help the Real Bread Campaign celebrate unsung Real Bread heroes by contributing to our Untold Stories Fund.

Make a doughnation to the fund

News • Real Bread Campaign

Share

Sign up for news

Real Bread Campaign: Finding and sharing ways to make bread better for us, our communities and planet.

Press office

Chris Young
Campaign Coordinator
Real Bread Campaign

Chris Young has coordinated the Real Bread Campaign since March 2009. In addition to lobbying for an Honest Crust Act of better loaf composition, labelling and marketing laws; he created and runs Sourdough September; Real Bread Week; Real Bread For All; Together We Rise promoting therapeutic/social benefits and bread making; the No Loaf Lost surplus reduction initiative; as well as Lessons in Loaf and Bake Your Lawn for schools. He’s the author of the Knead to Know…more microbakery handbook and Slow Dough: Real Bread recipe book; and edits True Loaf magazine.

From 2014-18, Chris also coordinated the London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards. Chris has pulled on his judge’s wig for BOOM Awards, The Cateys, The Great Taste Awards, The Scottish Bread Championship and The World Bread Awards. In 2017, The School of Artisan Food honoured Chris with its first Fellowship.

Staff profiles