Inspiring independent print magazine dedicated to the exploration of more sustainable, resilient and transparent food culture. In issue #1 (Winter) Preserve Journal talk, among other things, about creating novel, earth-friendly dishes through foraging, breaking patterns of consumption through sustainability, fighting herbicide practices and bringing hope for the bees. Join an unfolding dialogue of what a sustainable, transparent and resilient food culture might look, feel and taste like. Issue 1 includes:
- Bread and bakers in Montenegro
- A guide to winter foraging
- Breaking patterns of consumption
- Beyond Fermentation
- For the love of weeds - Fighting Herbicides
- Sharing communal meals
- 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!
DESCRIPTION ABOUT REVIEWS Our British made recycled 100% wool blanket is made from all the excess material and yarn leftover from the production of other blankets, creating an eco-friendly British made...
DESCRIPTION ABOUT REVIEWS The beautiful and original washable paper bag by Uashmama, perfect storage solution for anywhere around the home. We first stumbled on these paper bags on a trip to Europe...
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DESCRIPTION ABOUT REVIEWS With a history dating back to 1682, the Joseph Rodgers pocket knife is handmade in Sheffield, one of the world's finest steel work cities, a genuine historic...
DESCRIPTION ABOUT REVIEWS Pure English beeswax stubby candles. Hand-dipped in natural golden tones with a subtle honey scent. These beautiful candles will glow and fill your room with the warming sweet...