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Preserve Journal #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[expand title="more"] 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[/expand]

In Preserve Journal issue #3 we talk, among other things, about promoting food preservation and food security, discovering local ecosystems, advice from Ancient Rome and about fighting for food sustainability in the Philippines[expand title="more"]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.[/expand]

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]