True Loaf magazine issue 58 out now

Sowing the seeds of loaf. Credit: Chris Young / www.realbreadcampaign.org CC-BY-SA-4.0

Published: Wednesday 10 April 2024

Features in this issue include:

Having a field day: The Country Trust's Julie Oxley believes it’s important for all children to understand where their food comes from and how to make healthy, nutritious food for themselves.
Pann’s people: Lisa Asuncion celebrates folk of Pann Mill’s story as the last working flour mill on the River Wye.
La vita di un fornaio: Giovanni Di Sarno shares his thoughts and memories as a baker born and bred.
A bread like no other! Sourdough baker Lucie Hiver is founder of Nuro Elemental Cuisine microbakery in Mexico City.
Dough down under: John Downes, a pioneer of the Australian sourdough revival, on the journeys that led to his new book.
She rose, fell and rose again: Claire Carr chatted with Baking Boss entrepreneur Naomi Rose.

Plus a free 'This is not bread' poster on the back cover.

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Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.

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