The Preserve Journal Issue 7 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.
- Tír: Shaped by hand and grain by Benjamin Dane, and illustrations by Adriana Fonseca.
- Coca is not cocaine: A month in Alejo’s kitchen by Andrea Pera Serrano, and photography by Daniela Fernandez.
- The trouble with taxonomy: Why knowing a species’ name is not knowledge of its nature by Barney Pau.
- In conversation with Nigel Akehurst: Bridging the gap between regenerative farmers and consumers by Will Dorman, and photography by Karen Morgan.
- Microorganisms: The rulers at sea by Ane Brødsgaard Saldic.
- Beewashing: A less than sweet reality by Sylvia Tomczak.
- Marmalade: A potted history of a culinary conspiracy by Kate Punshon.
- On soil, care, and more-than-human worlds: A conversation with Dr. Anna Krzywoszynska by Michelle S. Sørensen, and illustrations by Sara Vande Velde.
- Cuisine Sauvage by Anne-Sophie Guillet.
- Pizza in teglia with roasted artichokes, thyme, and parmesan shavings by Giovanna Solimando.
- The Multiplicity of Rendang by Tanita de Ruijt, and illustrations by Triana Muñoz.
- Simmer, snap, share: The digital food network by Emily Whyman, and illustrations by Nanni Gabrielle.
- Sustainable alternatives by Gemma Lane, and illustrations by Molly O’Donoghue.
Details: The Preserve Journal – Issue 7