The Preserve Journal Issue 9 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.
Reflections from a Cherished Guest: Storytelling as soft activism
Words by Mathilde Morin
Fieldnotes from The Preserve Journal office: On How to Relate to Landscapes
Words by Michelle S. Sørensen
Pastry (and so much more) in San Cristobal, Galapagos
Words and illustrations by Marie Kerkeling
The Gift: Collaboration, reciprocity and seed activism
Words by Rachel Maria Taylor, photography by Jody Daunton
Choices, Compromises, and Counter-culturalists: Ideals and Practice in the Back-to-the-land Movement in the US, 1965-1975
Words by Ailish Lalor, illustrations by Anna Lorenz
Return to Ritual: A call for a radical shift in the way we perceive time
Words by Will Dorman, illustration by Regina Idiartegaray
A Bite Sized Guide to Queering Consumption
Words and photography by Barney Pau
Seaweed from Brittany, France: an interview with Tiphaine Perron
Words and photography by Elodie Villalon
Looking back, looking forward: Chef Nak’s quest to save and share Cambodia’s cooking
Words by Kristofer Phan Coffman, artwork by Marta Claret
Fermented foods: A (still) invisible microbial revolution
Words by José Guilherme Prado Martin, illustrations by Anna Lorenz
In conversation with Merlin Labron-Johnson from Osip Restaurant, Somerset UK
Interview by The Preserve Journal team, photography by Maureen Evans
The Missing Link: Can Animal husbandry and meat consumption contribute to climate mitigation and land regeneration?
Words by Jesse Buratti-Donham, illustrations by Nanni Gabrielle
A Plate of One’s Own
Words and photography by April Rose Jackson
Is this burek?
Words by Marianne Camille Srebrenka Cvitković, illustrations by Tessa Curran
Details: The Preserve Journal – Issue 9