The Preserve Journal – Issue 2

The Preserve Journal – Issue 2

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The Preserve Journal Issue no 2


124 responsibly printed pages filled with independent and self-published curiosity exploring a more sustainable, responsible and transparent food culture. 
Issue no 2 features;

  • A Poem For Spring by Bindu Dev
  • Foraging in Christchurch’s Red Zone by Sam Wilton
  • Activist home-kitchen gestures by Emmy Laura Perez
  • What’s soil got to do with it? by Nena Foster
  • The Microbiologist vol II “Bacterial Metabolism” by Ane Brødsgaard
  • Beyond Fermentation vol. II; Wheat, soil, and health by Kathe Kaczmarzyk
  • Zero3: Attaining zero carbon, zero waste and zero food miles by Jason Morenikeji
  • Starting a Market Garden: A Young Agrarians Experience by Emily Harris of The Plot Market Garden
  • Incorporating elements of Self-sufficiency as a means of breaking patterns of consumption in society vol. II; Interview with David Zilber of Noma Fermentation Lab by Will Dorman 
  • Spring out, spring up, and into the forest! A foraging guide to spring by Klara Rask
  • Of Food oasis and deserts by Debbi Wolfarth
  • The Responsible Restaurant feat Bo.Lan by Sebastian Reichmann
  • Harnessing the potential: Microbiome and its impact on health by Nikoline Nygaard
  • A Chef & The Seasons vol II; Interview with Mikkel Karstad by Michelle Skelsgaard Sørensen
  • Austr-aliens by Lorenzo Barbasetti di Prun of Prometheus_lab
  • The joy of food and words by Barbara Sweeney of Food & Words Australia
  • Paradise lost and Boon, Found by Palisa Anderson
  • A Poem For Summer 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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