The Preserve Journal is a curious, seasonal and independent magazine dedicated to the exploration of a more responsible, transparent and sustainable 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. [expand title="more"]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.
Issue #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.[/expand]