The Preserve Journal #2

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

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

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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