The Preserve Journal #4

A seasonal and independent magazine dedicated to the exploration of a more responsible, transparent, and sustainable food culture. Through it, we explore 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.

Issue no 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
• 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