The Preserve Journal – Issue 1

The Preserve Journal – Issue 1

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The Preserve Journal Issue no 1 

 124 responsibly printed pages filled with independent and self-published curiosity exploring a more sustainable, responsible and transparent food culture. 

 Issue no 1 features;
  • A poem for Winter by Bindu Dev
  • Creating novel, earth-friendly dishes through Foraging by Pascal Baudar
  • Breaking Patterns of Consumption through Sustainability; “In Conversation: Katarina Kostic and Will Dorman- Fermentation as an Approach to Life” by Will Dorman
  •  A Chef and the Seasons with Chris Amendola  
  • For the love of weeds: Fighting herbicide practices, bringing hope for the bees by Katrina Blair
  • Preserve your hunter-gatherer instinct: A guide to winter foraging by Klara Rask
  • The Microbiologist by Ane Brødsgaard,
  • Becoming a hardy winter Multiculturalist by Alexis Goertz of Edible Alchemy 
  • The Microbiome by Nikoline Nygaard
  • Living with light and sharing communal meals by Louise Essebo Zeuthen Engraf
  •  Beyond Fermentation by Kathe Kaczmarzyk
  • The Responsible Restaurant feat Restaurant Amass - by Michelle Skelsgaard Sørensen
  • Ashes to ashes: A no-waste approach to animal bones by Rachael S. Mamane
  • A story of bread and bakers in Montenegroby Ana Rasevic
  • Muld: A self-sufficient organic farm following the Danish seasons by Ane Rørdam Hoffmeyer and Jens Vestergaard Jensen 
  • Some thoughts on bees by Jacob Salomonsen
  • A poem for Spring by Bindu Dev

The Preserve Journal was founded in the fall of 2018 and bloomed out of a wish to take part in the environmental debate through the lens of food and to connect humans from around the world through a shared vision and passion.

​The Preserve Journal is an independent print magazine dedicated to the exploration of a more responsible, resilient, sustainable and transparent food culture.

Through it, we advocate an alternative way of life: one filled with curiosity, honesty, and a lot of love, one that is a powerful form of activism in itself. 

​Here in Preserve, we believe that fermenting, foraging, and living with the seasons, as well as learning from each other offer concrete resistance to the homogenized, industrialized and capitalistic structures that predominate today’s food culture.

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