Issue no 3 contains 128 pages printed on FSC certified and recycled paper. Our magazines are published completely independent without advertisements or corporate investments. The Preserve Journal is therefore run free of any restraining commercial considerations and interests.
In this issue #3 we talk, among other things, about promoting food preservation and food security, discovering local ecosystems, advice from Ancient Rome and about fighting for food sustainability in the Philippines.
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.
Use #ThePreserveJournal to share your moments of reading with us! We can't wait to see them.
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.