The Preserve Journal – Issue 10

CHF 25.00 (incl. VAT)

The Preserve Journal Issue 10 is now available at loremnotipsum.com. The Preserve Journal is dedicated to the exploration of a more sustainable, responsible, and resilient food culture. With it we wish to invite our 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.

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The Preserve Journal Issue 10 is now available at loremnotipsum.com. The Preserve Journal is an independent, ad-free print magazine dedicated to the exploration of a more sustainable, responsible, and resilient food culture. With it we wish to invite our 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.

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.

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

Editor’s Note
Words by Helene Schulze

Fieldnotes from The Preserve Journal office
Words by Regina Idiartegaray, Lead Designer & Art Director at TPJ

‘Unnatural Nature: A queer walk through the woods
Words by Barney Pau, photography by Hannah Morgan

The wondrous tales of Widar, alphabetically told
Words by Hadas Cnaani, photography by Mieke Verbijlen 

Water Bodies: Navigating hydrofeminism in Morocco
Words by Kenza Benabderrazik, photography by Marine Billet

Expresión Orgánica: In Conversation with Nury Marandet
Words and photography by Regina Idiartegaray 

A ‘wonderful council of beings’: Farming as an experiment in gastronomic co-existence
Words by Kelly Donati, illustrations by Khloe Baker

The Path to Remembrance: A Sommelier’s deep dive into Sake. An interview with Masaru Terada
Words by Dominic Ashby, photography by Yoshie Itasaka

If molds could talk: The story of a fungus
Words Sara Vande Velde, illustrations by Bennie Finn

Preserving a Cuisine, Preserving a Culture: Yaxunah’s Mayan Art of Cooking
Words by Louise van Benschop, photography by Eva Verbeeck

Eat to Live: Agroecological Farming on the Galapagos Islands
Words and photography by Katie McElearney

Ragusano: Ecologies of Raw Milk Cheese
Words and photography by Trevor Warmedahl

Decolonizing Pastry: A personal essay
Words by Taylor Early, illustrations by Taylor Early & Regina Idiartegaray

Details: The Preserve Journal – Issue 10

128 pages

Published by The Preserve Journal
Manufactured in Denmark
Available in English
Reading situation Beach · Coffee Shop · Home
Article No. bfpreservejournal0010
Weight 360 g
Dimensions 26 × 22 × 1 cm

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