The Preserve Journal – Issue 1

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The Preserve Journal Issue 1 is now available at loremnotipsum.com. The Preserve Journal features 124 responsibly printed pages of independent and self-published curiosity exploring a sustainable food culture.

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The Preserve Journal Issue 1 is now available at loremnotipsum.com. The Preserve Journal features 124 responsibly printed pages of independent and self-published curiosity exploring a sustainable food culture.

The Preserve Journal is a curious, seasonal and independent magazine dedicated to the exploration of a more responsible, transparent and sustainable food culture. 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. The Preserve Journal is published four times a year in accordance with the changing of the seasons, through which we wish to take a closer, deeper and more honest look at our food industry, our actions, and their impacts. For The Preserve Journal, we have joined forces with experts from different backgrounds who all contribute to this magazine with their unique knowledge. We have teamed up with acclaimed chefs, bio-dynamic farmers, biologists, poets, urban gardeners, writers, responsible restaurants, public health experts, anthropologists, artists, travelers, wildlife experts, initiators, and environmental activists. The magazine’s goal is to inspire, to engage, and to create an inclusive dialog across different and various fields, while continuously asking how we as a community can create, nourish, and maintain a sustainable food culture. We hope to contribute to the global conversation on this subject. After all, today’s most pressing problems require solutions based on inter-cultural cooperation.

Content

Matthew Orlando, Head Chef and owner of Amass Restaurant on running a responsible restaurant.

Pascal Baudar on Creating novel, earth-friendly dishes through Foraging.

Katrina Blair on her love for weeds, fighting herbicide practices and bringing hope for the bees.

Kathe Kaczmarzyk on going Beyond Fermentation.

And many more inspiring voices and exciting stories which we cannot wait to share with you!

We collect our content during the year and with the changing seasons, but the content is not necessarily bound to any season. Our content is therefore relevant, interesting and important all year around.

Details

124 pages

Sorry, no more products available.

The Preserve Journal Issue 1 is now available at loremnotipsum.com. The Preserve Journal features 124 responsibly printed pages of independent and self-published curiosity exploring a sustainable food culture.

The Preserve Journal is a curious, seasonal and independent magazine dedicated to the exploration of a more responsible, transparent and sustainable food culture. 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. The Preserve Journal is published four times a year in accordance with the changing of the seasons, through which we wish to take a closer, deeper and more honest look at our food industry, our actions, and their impacts. For The Preserve Journal, we have joined forces with experts from different backgrounds who all contribute to this magazine with their unique knowledge. We have teamed up with acclaimed chefs, bio-dynamic farmers, biologists, poets, urban gardeners, writers, responsible restaurants, public health experts, anthropologists, artists, travelers, wildlife experts, initiators, and environmental activists. The magazine’s goal is to inspire, to engage, and to create an inclusive dialog across different and various fields, while continuously asking how we as a community can create, nourish, and maintain a sustainable food culture. We hope to contribute to the global conversation on this subject. After all, today’s most pressing problems require solutions based on inter-cultural cooperation.

Content

Matthew Orlando, Head Chef and owner of Amass Restaurant on running a responsible restaurant.

Pascal Baudar on Creating novel, earth-friendly dishes through Foraging.

Katrina Blair on her love for weeds, fighting herbicide practices and bringing hope for the bees.

Kathe Kaczmarzyk on going Beyond Fermentation.

And many more inspiring voices and exciting stories which we cannot wait to share with you!

We collect our content during the year and with the changing seasons, but the content is not necessarily bound to any season. Our content is therefore relevant, interesting and important all year around.

Details

124 pages

Sorry, no more products available.

Article No. bfpreservejournal0001 Tags Country Denmark Language English Brand The Preserve Journal Readers’ choice

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