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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. more
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.