The Preserve Journal Issue no 4

Label / Preserve
Category / Food, Cuisine, Nature
Code / #4

A moment with Sandor Katz by Kathe Kaczmarzyk Going wild: A story about an old estate, nature restoration, and turtle doves by Imogen Smith Reconstructing Greece by Ashley Parsons In conversation with Michael Twitty: Reclaiming Black culinary traditions and their rightful place as the foundation of modern America by Will Dorman Spring and summer delights: Recipes for vegetables in season by Abra Berens Talking about oysters, salinity, and the ocean’s mercy by Jovana Djak Wine in Brazil by Lis Cereja Along a bowl of tomatoes by Emmy Laura Perez Fjalland Water, food, and sustainable development: Creating new awareness on the most precious resource on Earth by Marta Antonelli Language, food, and the Universal by Lorenzo Barbasetti di Prun In conversation with Anaïs Hazo: Fermentation collaboration – A new way of feeling by Julka Almquist The Microbiologist vol IV, DNA sequencing: A crash course by Ane Brødsgaard The sparrow that turned salmon: Unveiling the systems that govern food through art by L. Sasha Gora Potatoes under the midnight sun by Kristofer Coffman - Issue no 4 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.⁠ 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.

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The Preserve Journal Issue no 4

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