The Preserve Journal Issue 3 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 3 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 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

    Nostalgia is best served sweet: Tasting Yugoslavia’s past through desserts
    Jovana Djak

    We are where we eat
    Beatrice Azzolina

    The fermented flavor
    Maria Jimena Ricatti

    Promoting food preservation and food security at a Toronto co-op
    James Partanen

    The responsible restaurant
    Mrizi i Zanave, Interview with Altin Prenga Jovana Djak

    Discovering local ecosystems. How an ancient, threatened fish helped me love my ecosystem
    Gilbert Randolph

    A thousand tropics in an apple blossom
    Mark Winne

    Advice from ancient Rome: Principles for responsible consumption from Cato, Varro and Columella
    Kristofer Coffman

    When people look at stars, they tend to whisper – a short story about my mother and me
    Kathe Kaczmarzyk

    From seed to cafeteria: Farm to school initiatives in Augusta, Georgia (U.S.)
    Debbi Wolfarth

    The Microbiologist vol III, The perfect factory
    Ane Brødsgaard

    Three game-changing crops and how to cook them
    Lucy Start & Mike Keen

    In conversation with Johnny Drain: Technology’s integral role in forging a more sustainable future on planet
    Earth Will Dorman

    Celebrating darkness
    Emmy Laura Perez Fjalland

    Notes from the margins: Fighting for food sustainability in the Philippines
    Margaret Yarcia

    Food. Farming. Freedom: The conversation we need in the Third World
    Agathe Canape

    Details: The Preserve Journal – Issue 3

    124 pages

    Article No. bfpreservejournal0003 Published by The Preserve Journal Manufactured in Denmark Available in English Tags · Reading situation Beach · Coffee Shop · Home Weight 440 g Dimensions 26 × 22 × 1 cm

    The Preserve Journal Issue 3 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 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

    Nostalgia is best served sweet: Tasting Yugoslavia’s past through desserts
    Jovana Djak

    We are where we eat
    Beatrice Azzolina

    The fermented flavor
    Maria Jimena Ricatti

    Promoting food preservation and food security at a Toronto co-op
    James Partanen

    The responsible restaurant
    Mrizi i Zanave, Interview with Altin Prenga Jovana Djak

    Discovering local ecosystems. How an ancient, threatened fish helped me love my ecosystem
    Gilbert Randolph

    A thousand tropics in an apple blossom
    Mark Winne

    Advice from ancient Rome: Principles for responsible consumption from Cato, Varro and Columella
    Kristofer Coffman

    When people look at stars, they tend to whisper – a short story about my mother and me
    Kathe Kaczmarzyk

    From seed to cafeteria: Farm to school initiatives in Augusta, Georgia (U.S.)
    Debbi Wolfarth

    The Microbiologist vol III, The perfect factory
    Ane Brødsgaard

    Three game-changing crops and how to cook them
    Lucy Start & Mike Keen

    In conversation with Johnny Drain: Technology’s integral role in forging a more sustainable future on planet
    Earth Will Dorman

    Celebrating darkness
    Emmy Laura Perez Fjalland

    Notes from the margins: Fighting for food sustainability in the Philippines
    Margaret Yarcia

    Food. Farming. Freedom: The conversation we need in the Third World
    Agathe Canape

    Details: The Preserve Journal – Issue 3

    124 pages

    Article No. bfpreservejournal0003 Published by The Preserve Journal Manufactured in Denmark Available in English Tags · Reading situation Beach · Coffee Shop · Home Weight 440 g Dimensions 26 × 22 × 1 cm
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