Issue #5 of the fantastic independent print magazine dedicated to the exploration of more sustainable, resilient and transparent food culture.
-The real Good Life: Building a community farm in North London by Imogen Smith
- Food in a changing climate by Alana Mann
- Our pomegranate predicament by Jocette Lee
- Wines of change: The conscientious drinker by Dominic Ashby
-Agroforest: Agriculture + forests by Lis Cereja
-Learning the agroforestry way: The Southern Lights food forest project in Greece by Sheila Darmos
-Perspectives from Nigeria: Advancing the eco-feminist theory in agriculture by Adenike Oladosu
-The mysterious life of fungi by Ane Brødsgaard Saldic
-Immigrant Locals: A Cambodian-American cooks in Minnesota by Kristofer Coffman
-In conversation with Gemma Lane: How the fight for high food standards is the fight for social justice by Will Dorman
-“I’m tired of watching our town die” by Mark Winne
-The chatter of wasps: Reflections on ecosystem services by Jesse Donham
-Familiarity by Jaya Modi and Barney Pau Jury Morgan
-Fish sustainability: Brass tacks and basics by Gilbert Randolph
-Musings on sustainability, circularity, and putting people at the centre by Anusha Murthy and Elizabeth Yorke
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 Abydos brings you the healing power of Frankincense. Elevate your surroundings with this healing resinous scent that soothes the nervous system. Made using only precious barks, herbs, seeds and...
DESCRIPTION ABOUT REVIEWS Ánfora Stoneware Vase. Made by hand using some of the most ancientceramic techniques. These pieces are created for us in Valencia, Spain with local stoneware and grog...
DESCRIPTION ABOUT REVIEWS Delicately textured washed linen scarf with a timeless appeal, easy to wear in cool or warm weather. Wrapped tight or worn loose around the shoulders, the casual...
DESCRIPTION ABOUT REVIEWS ARQ Oakmoss, labdanum, copal and lavender natural incense. A synergetic composition with a core of balsamic Labdanum, notes of dark green Oakmoss infused with the crisp scent...