The Preserve Journal #1

19.00

A seasonal and independent magazine dedicated to the exploration of a more responsible, transparent, and sustainable food culture. Through it, we explore 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.

In stock

Issue no 1 features:

  • Matthew Orlando, Head Chef and owner of Amass Restaurant on running a responsible restaurant.
  • Pascal Baudar on Creating novel, earth-friendly dishes through Foraging.
  • Katrina Blair on her love for weeds, fighting herbicide practices and bringing hope for the bees.
  • Kathe Kaczmarzyk on going Beyond Fermentation.
  • And many more inspiring voices and exciting stories which we cannot wait to share with you!

We collect our content during the year and with the changing seasons, but the content is not necessarily bound to any season. Our content is therefore relevant, interesting and important all year around.

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