Issue #4 of the fantastic independent print magazine dedicated to the exploration of more sustainable, resilient and transparent food culture.
- 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 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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