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The Preserve Journal

The Preserve Journal – Issue No. 03

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An independent print magazine dedicated to the exploration of a more sustainable, responsible and transparent food culture.

Issue no 3 features;
  • Nostalgia is best served sweet: Tasting Yugoslavia’s past through desserts
  • We are where we eat
  • The fermented flavor
  • Promoting food preservation and food security at a Toronto co-op
  • The responsible restaurant: Mrizi i Zanave, Interview with Altin Prenga
  • Discovering local ecosystems. How an ancient, threatened fish helped me love my ecosystem
  • A thousand tropics in an apple blossom
  • Advice from ancient Rome:
  • Principles for responsible consumption from Cato, Varro and Columella
  • When people look at stars, they tend to whisper – a short story about my mother and me
  • From seed to cafeteria: Farm to school initiatives in Augusta, Georgia (U.S.)
  • The Microbiologist vol III, The perfect factory
  • Three game-changing crops and how to cook them
  • In conversation with Johnny Drain:
  • Technology’s integral role in forging a more sustainable future on planet Earth
  • Celebrating darkness
  • Notes from the margins: Fighting for food sustainability in the Philippines
  • Food. Farming. Freedom: The conversation we need in the Third World

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.