About
A magazine for people who cook, and people who wash up
Crumb Quarterly started in 2019 as a photocopied newsletter handed out at a market. It is now a 160-page magazine, printed four times a year on paper you can cook next to.
We write about food as work: who grows it, carries it, cooks it and clears it away. We do not take money for coverage and we pay every contributor, including the ones who send letters we print.
We write about food as work: who grows it, carries it, cooks it and clears it away. We do not take money for coverage and we pay every contributor, including the ones who send letters we print.
What we cover
Kitchens
Night shifts, staff meals, the dish pit.
Producers
Farms, boats, dairies, orchards.
Places
Markets, canteens, corner shops.
Essays and recipes
Opinions with a pot on the stove.
Masthead
The people who make it
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Nell Arden
Editor
Former line cook. Still burns the toast.
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Ravi Solace
Photography
Shoots everything on one old camera, mostly before dawn.
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Kit Morrow
Recipes editor
Tests each recipe three times in a very small flat.
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Ola Brenn
Publisher
Keeps the lights on and the advertisers polite.
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