The Preserve Journal Issue 3

  • In issue #3 of the fantastic independent print magazine dedicated to the exploration of more sustainable, resilient and transparent food culture. Autumn - Preserve Journal talks about promoting food preservation and food security, discovering local ecosystems, advice from Ancient Rome and about fighting for food sustainability in the Philippines. Join the unfolding dialogue of what a sustainable, transparent and resilient food culture might look, feel and taste like. Issue 3 includes:

    - From seeds to the cafeteria
    - Nostalgia is best served sweet
    - Three game-changing crops
    - Promoting food preservation
    - The fermented flavour
    - We are where we eat
    - 124 colour pages printed on FSC recycled paper
     

    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 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. Published completely independent without advertisements or corporate investments. The Preserve Journal is run free of any restraining commercial considerations and interests.

    The magazine was founded in 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, we 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.

    ​Here in Preserve, we 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 and recognize the topic’s complex and multi-dimensional character. Providing space for honest and critical explorations.

    Preserve Journal magazines are printed on FSC certified and recycled paper and they are published completely independent without advertisements or corporate investments. These financial decisions have been made in order for the pages to stay as honest, direct, radical, resilient and transparent as possible.

    The Preserve Journal is a non-profit and volunteer-run project, which means that every single purchase of The Preserve Journal constitutes direct support in the project and in the print of the coming issue. They are therefore infinitely grateful for every single purchase, read and sharing of the magazine, since each of these actions makes it possible to publish The Preserve Journal now and in the future!⁠







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