The Preserve Journal Issue 6 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 6 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

Man and the Sea
Robin van den Maagdenberg

Know your grain:
In conversation with Jørn Ussing Larsen
Anne Aziliz Texier

Decolonizing Nature and Radical Futurisms:
In Conversation with Professor TJ Demos
Will Dorman

Eating the future:
In conversation with food designer Katinka Versendaal
L. Sasha Gora

The other wine
Lis Cereja

Tomato Grace, Tomato Gusto
Kathe Kaczmarzyk

On writing food culture
Tanita de Ruijt

The beginning of everything
Andrea Pera Serrano

A cup of Coffee for Camus
Kristofer Coffman

The tidal garden
Lorenzo Barbasetti di Prun

Intergenerational friendships:
a reflection on beetles and ecosystems
Jesse Donham

Heathland living as integrated landscaping
Mette Løvschal & Emmy Laura Perez Fjalland

Herb it here first
Imogen Smith

Little co-steps towards a better food system – the case of Portugal
Teresa Justo

The pandemic:
Learning our food system’s lessons the hard way
Mark Winne

Details: The Preserve Journal – Issue 6

128 pages

Article No. bfpreservejournal0006 Published by The Preserve Journal Manufactured in Denmark Available in English Tags · Reading situation Beach · Coffee Shop · Home Weight 320 g Dimensions 26 × 22 × 1 cm

The Preserve Journal Issue 6 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

Man and the Sea
Robin van den Maagdenberg

Know your grain:
In conversation with Jørn Ussing Larsen
Anne Aziliz Texier

Decolonizing Nature and Radical Futurisms:
In Conversation with Professor TJ Demos
Will Dorman

Eating the future:
In conversation with food designer Katinka Versendaal
L. Sasha Gora

The other wine
Lis Cereja

Tomato Grace, Tomato Gusto
Kathe Kaczmarzyk

On writing food culture
Tanita de Ruijt

The beginning of everything
Andrea Pera Serrano

A cup of Coffee for Camus
Kristofer Coffman

The tidal garden
Lorenzo Barbasetti di Prun

Intergenerational friendships:
a reflection on beetles and ecosystems
Jesse Donham

Heathland living as integrated landscaping
Mette Løvschal & Emmy Laura Perez Fjalland

Herb it here first
Imogen Smith

Little co-steps towards a better food system – the case of Portugal
Teresa Justo

The pandemic:
Learning our food system’s lessons the hard way
Mark Winne

Details: The Preserve Journal – Issue 6

128 pages

Article No. bfpreservejournal0006 Published by The Preserve Journal Manufactured in Denmark Available in English Tags · Reading situation Beach · Coffee Shop · Home Weight 320 g Dimensions 26 × 22 × 1 cm
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