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Contents — Issue no 4
A moment with Sandor Katz by Kathe KaczmarzykGoing wild: A story about an old estate, nature restoration, and turtle doves by Imogen SmithReconstructing Greece by Ashley ParsonsIn conversation with Michael Twitty: Reclaiming Black culinary traditions and their rightful place as the foundation of modern America by Will DormanSpring and summer delights: Recipes for vegetables in season by Abra BerensTalking about oysters, salinity, and the ocean’s mercy by Jovana DjakWine in Brazil by Lis CerejaAlong a bowl of tomatoes by Emmy Laura Perez FjallandWater, food, and sustainable development: Creating new awareness on the most precious resource on Earth by Marta AntonelliLanguage, food, and the Universal by Lorenzo Barbasetti di PrunIn conversation with Anaïs Hazo: Fermentation collaboration – A new way of feeling by Julka AlmquistThe Microbiologist vol IV, DNA sequencing: A crash course by Ane BrødsgaardThe sparrow that turned salmon: Unveiling the systems that govern food through art by L. Sasha GoraPotatoes 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.