The Preserve Journal Issue 5
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Delivery
We ship your pouches frozen via Australia Post - Express - on Mondays-Wednesdays in eco-friendly (paper) insulated packaging.
FAQs
Frequently Asked Questions
What's the difference between Coconut Water Kefir and Coconut Milk Kefir?
Coconut Water Kefir is light, sparkling, and refreshing – think probiotic tonic. Coconut Milk Kefir is creamy and tangy, similar in consistency to dairy kefir, perfect for smoothies or enjoying like yoghurt.
Are these products vegan?
Yes, both are 100% plant-based and suitable for vegans and anyone avoiding dairy.
Do they contain the same probiotics as milk kefir?
Both coconut kefirs are fermented using traditional water kefir grains, creating billions of beneficial bacteria. While the specific probiotic strains differ slightly from milk kefiR, both deliver powerful gut health benefits.
How do I use Coconut Milk Kefir?
Use it anywhere you'd use dairy kefir or yoghurt – blended into smoothies, poured over granola or muesli, mixed into overnight oats, or enjoyed straight from the glass. It's also excellent in salad dressings and dips.
What does Coconut Water Kefir taste like?
Lightly tangy with subtle coconut notes and a gentle effervescence. It's refreshing drunk chilled on its own, or use it as a base for probiotic mocktails and smoothies.
Is separation normal?
Yes! Coconut Milk Kefir may separate slightly – this is completely natural. Simply give it a gentle shake before use.
How should I store these products?
Keep refrigerated at all times. Coconut Water Kefir is best consumed within 4 weeks of receipt. Coconut Milk Kefir within 28 days for optimal freshness and probiotic activity.
Are these products suitable for people with nut allergies?
Coconuts are technically classified as drupes, not tree nuts. However, if you have concerns about coconut allergies, please consult your healthcare provider.
An independent print publication dedicated to the exploration of a more sustainable, resilient and responsible food culture. Each issue is printed on FSC certified and recycled paper and is published completely independently without advertisements or corporate investments. The Preserve Journal is therefore run free of any restraining commercial considerations and interests.
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.
Contents — Issue no 5
Editor’s note
Meg Yarcia
The real Good Life: Building a community farm in North London
Text by Imogen Smith, photos by Harry Mitchell
Food in a changing climate
Text by Alana Mann, illustrations by Marie Døssing
Our pomegranate predicament
Text by Jocette Lee, photos by Madeleine Kobold
Wines of change: The conscientious drinker
Text by Dominic Ashby, photos by Willy Pleasance
Agroforest: Agriculture + forests
Text by Lis Cereja, photos by Milena Edelstein
Learning the agroforestry way: The Southern Lights food forest project in Greece
Text by Sheila Darmos, photos by Spyros Vrettakos & The Southern Lights
Perspectives from Nigeria: Advancing the eco-feminist theory in agriculture
Text by Adenike Oladosu, illustration by Katherine Shapiro
The mysterious life of fungi
Text and illustrations by Ane Brødsgaard
Immigrant Locals: A Cambodian-American cooks in Minnesota
Text by Kristofer Coffman, illustration by Marie Døssing
In conversation with Gemma Lane:
How the fight for high food standards is the fight for social justice
Text by Will Dorman, photos by Marta Karcz
“I’m tired of watching our town die”
Text by Mark Winne, illustrations by Joana Galo Costa
The chatter of wasps: Reflections on ecosystem services
Text by Jesse Donham, illustrations by Traci Page
Familiarity
Text, photos, and illustrations by Jaya Modi & Barney Pau Jury Morgan
Fish sustainability: Brass tacks and basics
Text and illustrations by Gilbert Randolph
Musings on sustainability, circularity, and putting people at the centre
Text by Anusha Murthy and Elizabeth Yorke