Contents — Issue no 4

A moment with Sandor Katz by Kathe Kaczmarzyk

Going wild: A story about an old estate, nature restoration, and turtle doves by Imogen Smith

Reconstructing Greece by Ashley Parsons

In conversation with Michael Twitty: Reclaiming Black culinary traditions and their rightful place as the foundation of modern America by Will Dorman

Spring and summer delights: Recipes for vegetables in season by Abra Berens

Talking about oysters, salinity, and the ocean’s mercy by Jovana Djak

Wine in Brazil by Lis Cereja

Along a bowl of tomatoes by Emmy Laura Perez Fjalland

Water, food, and sustainable development: Creating new awareness on the most precious resource on Earth by Marta Antonelli

Language, food, and the Universal by Lorenzo Barbasetti di Prun

In conversation with Anaïs Hazo: Fermentation collaboration – A new way of feeling by Julka Almquist

The Microbiologist vol IV, DNA sequencing: A crash course by Ane Brødsgaard

The sparrow that turned salmon: Unveiling the systems that govern food through art by L. Sasha Gora

Potatoes under the midnight sun by Kristofer Coffman

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Issue no 4 contains 128 pages printed on FSC certified and recycled paper. Our magazines are 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.