The Preserve Journal - Issue number 8
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 8
Editor’s note
Words by Meg Yarcia
Fieldnotes from The Preserve Journal home office
Words by Michelle S. Sørensen
Greening the Grey: Bridging the gap between urban and rural.
Words and photos by Barney Pau
Transformations with a master
Words and photos by Joseph Puglisi, recipes by Jennifer Schleber
On herbs, land, and life: An interview with Halley Strongwater of Loam
Words by Kathe Kaczmarzyk, photography by Halley Strongwater.
Butter from the mountain home
Words by Gaurish Shyam, and photography by Anshul Shyam.
In conversation with Dr. Andrew Wilkinson: Defying conventional logic and sparking a flour revolution
Words by Will Dorman, illustration by Lucia Amaddeo
Brugt Frugt and the Sweet Sustainability of Cider
Words by Sylvia Tomczak, photography by Emil Jakobsen
When crisis strikes, get to planting: Lessons on resilience from the Cuban agroecological transition
Words by Mario Reinaldo Machado., illustration by Elisa Cianferoni
Herbalism and ancestral knowledge: A conversation with Emilia Farfan
Words and photography by Anne-Sophie Guillet
Pushing against the tide: A snapshot of sustainable animal husbandry through a farm in western Austria
Words by Ethel Hoon, illustrations by Warmi Sol
Spotlight on Serbia: New Balkan Cuisine
In conversation with Vanja Puškar on the past, present, future, and everything food.
Words & translation by Jovana Djak, photography by NEW BALKAN CUISINE
Making springs murmur anew: Apple trees, forms of emptiness, and the Anthropocene
Words by Mathilde Morin, collage artwork by Cécile Morin-Verdier
Feeding Communities with Food Flow, South Africa
Words and photography by Cassandra Seidel