The Preserve Journal Issue 4 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
Editor’s note
Meg Yarcia
A moment with Sandor Katz
Kathe Kaczmarzyk
Going wild: A story about an old estate, nature restoration, and turtle doves
Imogen Smith
Reconstructing Greece
Ashley Parsons
In conversation with Michael Twitty: Reclaiming Black culinary traditions and their rightful place as the foundation of modern America
Will Dorman
Spring and summer delights: Recipes for vegetables in season
Abra Berens
Talking about oysters, salinity, and the ocean’s mercy
Jovana Djak
Wine in Brazil
Lis Cereja
Along a bowl of tomatoes
Emmy Laura Perez Fjalland
Water, food, and sustainable development: Creating new awareness on the most precious resource on Earth
Marta Antonelli
Language, food, and the Universal
Lorenzo Barbasetti di Prun
In conversation with Anaïs Hazo: Fermentation collaboration – A new way of feeling
Julka Almquist
The Microbiologist vol IV, DNA sequencing: A crash course
Ane Brødsgaard
The sparrow that turned salmon: Unveiling the systems that govern food through art
L. Sasha Gora
Potatoes under the midnight sun
Kristofer Coffman
Details: The Preserve Journal – Issue 4
124 pages
