The Preserve Journal - Issue No 4
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Contents — Issue no 4
A moment with Sandor Katz by Kathe Kaczmarzyk
Going wild: A story about an old estate, nature restoration, and turtle doves by Imogen Smith
Reconstructing Greece by Ashley Parsons
In conversation with Michael Twitty: Reclaiming Black culinary traditions and their rightful place as the foundation of modern America by Will Dorman
Spring and summer delights: Recipes for vegetables in season by Abra Berens
Talking about oysters, salinity, and the ocean’s mercy by Jovana Djak
Wine in Brazil by Lis Cereja
Along a bowl of tomatoes by Emmy Laura Perez Fjalland
Water, food, and sustainable development: Creating new awareness on the most precious resource on Earth by Marta Antonelli
Language, food, and the Universal by Lorenzo Barbasetti di Prun
In conversation with Anaïs Hazo: Fermentation collaboration – A new way of feeling by Julka Almquist
The Microbiologist vol IV, DNA sequencing: A crash course by Ane Brødsgaard
The sparrow that turned salmon: Unveiling the systems that govern food through art by L. Sasha Gora
Potatoes under the midnight sun by Kristofer Coffman
The Preserve Journal presents you with a broad range of perspectives from an ever-growing group of global authors and contributors- each of them with a wealth of knowledge, rich experiences and insights to share.
The content for each issue is being collected throughout the year and often follows the change of the seasons. However, while the seasons provide a visual frame for each issue they share content that remains relevant and important across the seasons and years. By doing so they hope to invite their readers to revisit past issues and find continuous inspiration.
Join in an unfolding dialogue of what a sustainable, transparent and resilient food culture might look, feel and taste like.
THE PRESERVE JOURNAL
The Preserve Journal is an independent print magazine dedicated to the exploration of a more sustainable, responsible, and resilient food culture.
With it they wish to invite their readers to look beyond the bite of food on their fork, and to see the whole picture of their meal and their role in it.
The magazine was founded in the fall of 2018 and bloomed out of a wish to take part in the environmental debate through the lens of food, to share the stories of the many alternatives and to help re-shape the understanding of what's actually possible.
Through it, they advocate an alternative way of life: one filled with curiosity, honesty, and a lot of love, one that is a powerful form of activism in itself.
The creators of The Preserve Journal believe that fermenting, foraging, and living with the seasons, as well as learning from each other offer concrete resistance to the homogenized, industrialized and capitalistic structures that predominate today’s food culture.
They make no claim to knowing what food sustainability should mean to all of us, since they recognize the topic’s complex and multi-dimensional character. They are therefore not seeking definitions, but rather hoping to provide the space for honest and critical explorations.
Their aim is to embrace as many inspiring, diverse and interdisciplinary perspectives, knowledges and voices as possible, in the hopes of exploring the interconnectedness of the many and various fields. For The Preserve Journal, they have therefore joined forces with experts from various backgrounds who all contribute to this magazine with their unique knowledge. They have teamed up with acclaimed chefs, regenerative farmers, biologists, poets, urban gardeners, writers, responsible restaurants, rebellious journalists, academics, artists, travelers, wildlife experts, initiators, and environmental activists.FURTHER INFORMATIONS
Paper: FSC certified and recycled paper
Pages: 128 pages
Format: 14,8 x 21 cm
Printed in Germany
The Preserve Journals are published completely independent without advertisements or corporate investments. It is therefore run free of any restraining commercial considerations and interests.