The Preserve Journal Issue 6

  • Issue #6 of the fantastic independent print magazine dedicated to the exploration of more sustainable, resilient and transparent food culture. 

    128 pages printed on FSC certified and recycled paper. This Magazine is published completely independently without advertisements or corporate investments. 

    In this issue :
    Editor’s note by Meg Yarcia
    Man and the Sea  
    Know your grain: In conversation with Jørn Ussing Larsen
    Decolonizing Nature and Radical Futurisms: In Conversation with Professor TJ Demos 
    Eating the future: In conversation with Katinka Versendaal 
    The other wine 
    Tomato Grace, Tomato Gusto 
    On writing food culture 
    The beginning of everything 
    A cup of Coffee for Camus  
    The tidal garden 
    Intergenerational friendships: a reflection on beetles and ecosystems Heathland living as integrated landscaping 
    Herb it here first
    Little co-steps towards a better food system
    – the case of Portugal
    The pandemic: Learning our food system’s lessons the hard way.

    The Preserve Journal is run free of any restraining commercial considerations and interests.⁠ 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 we share content that remains relevant and important across the seasons and years. By doing so we hope to invite our readers to revisit past issues and find continuous inspiration. Join us in an unfolding dialogue of what a sustainable, transparent, and resilient food culture might look, feel, and taste like.








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