The Preserve Journal - Issue No 3
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Issue #3 talks, 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.
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 they share content that remains relevant and important across the seasons and years. By doing so they hope to invite their readers to revisit past issues and find continuous inspiration.
Join in an unfolding dialogue of what a sustainable, transparent and resilient food culture might look, feel and taste like.
The Preserve Journal is an independent print magazine dedicated to the exploration of a more sustainable, responsible, and resilient food culture.
With it they wish to invite their readers to look beyond the bite of food on their fork, and to see the whole picture of their meal and their role in it.
The magazine was founded in the fall of 2018 and bloomed out of a wish to take part in the environmental debate through the lens of food, to share the stories of the many alternatives and to help re-shape the understanding of what's actually possible.
Through it, they 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.
The creators of The Preserve Journal 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.
They make no claim to knowing what food sustainability should mean to all of us, since they recognize the topic’s complex and multi-dimensional character. They are therefore not seeking definitions, but rather hoping to provide the space for honest and critical explorations.
Their aim is to embrace as many inspiring, diverse and interdisciplinary perspectives, knowledges and voices as possible, in the hopes of exploring the interconnectedness of the many and various fields. For The Preserve Journal, they have therefore joined forces with experts from various backgrounds who all contribute to this magazine with their unique knowledge. They have teamed up with acclaimed chefs, regenerative farmers, biologists, poets, urban gardeners, writers, responsible restaurants, rebellious journalists, academics, artists, travelers, wildlife experts, initiators, and environmental activists.FURTHER INFORMATIONS
Paper: FSC certified and recycled paper
Pages: 128 pages
Format: 14,8 x 21 cm
Printed in Germany
The Preserve Journals are published completely independent without advertisements or corporate investments. It is therefore run free of any restraining commercial considerations and interests.
END OF LIFE
Offer the magazine to a food lover or recycle with paper.
THOUGHTS BEHIND THE MAGAZINE
The beauty of preserving food and the knowledge of value added during this process became more discussed over the last decade. In our eyes does the Preserve Journal capture all the essences of preserving food, of the stories around that. Where can we find wild food? How is food preserved? What do fermentation or other techniques add to our food? What was the intention of preserving food centuries ago and how this approach differs all over the world. This journal is a unique combination of art and knowledge in the topic of food that is a very enjoyable read.