The Preserve Journal – Issue 3

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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

Published by The Preserve Journal
Manufactured in Denmark
Available in English
Article No. bfpreservejournal0003
Weight 440 g
Dimensions 26 × 22 × 1 cm

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