The Preserve Journal Issue 6
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 6
Editor’s note
by Meg Yarcia
Man and the Sea
Text by Robin van den Maagdenberg, photos by Pien Neve
Know your grain:
In conversation with Jørn Ussing Larsen
Text and photos by Anne Aziliz Texier
Decolonizing Nature and Radical Futurisms:
In Conversation with Professor TJ Demos
Text by Will Dorman, photos by Anne-Sophie Guillet
Eating the future:
In conversation with food designer Katinka Versendaal
Text by L. Sasha Gora, photos by Ruud Scheerens and Katinka Versendaal
The other wine
Text by Lis Cereja, illustrations by Kaitlin Mechan
Tomato Grace, Tomato Gusto
Text by Kathe Kaczmarzyk, illustrations by Esme MacIntyre
On writing food culture
Text by Tanita de Ruijt, illustrations by Marie Døssing
The beginning of everything
Text by Andrea Pera Serrano, illustrations by Marisa Zürcher
A cup of Coffee for Camus
Text by Kristofer Coffman, photos by Pauline Gouablin
The tidal garden
Text by Lorenzo Barbasetti di Prun, photos by Camilla Glorioso
Intergenerational friendships:
a reflection on beetles and ecosystems
Text by Jesse Donham, illustrations by Marie Døssing
Heathland living as integrated landscaping
Text and photos by Mette Løvschal & Emmy Laura Perez Fjalland
Herb it here first
Text by Imogen Smith, photos by Adrianna Glaviano
Little co-steps towards a better food system – the case of Portugal
Text by Teresa Justo, illustration by Paulo Mariz
The pandemic:
Learning our food system’s lessons the hard way
Text by Mark Winne, illustration by Meirav Israeli