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The Preserve Journal, Issue 2

235 SEK
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Today, we see a paradox where on one side, we as humans, relate to and engage with food every single day. At the same time, we have never connected with and understood our food less than we do today.

We see a food industry, food systems and a food culture which have all become obscure and very difficult to deal with. The links between soil, producers, produce, and consumers have become blurred by industrialized processes and commercial interests. Oftentimes, this can make it seem impossible to imagine what a sustainable, responsible, and transparent food culture actually is, and more importantly, how one can be involved in it and thereby contribute to positive change as a consumer.

With The Preserve Journal, we wish to highlight all those blurred links stretching all the way from the soil to our plates. In so doing, we hope to support the explorations of the many different ways by which we can interact with our food, as well as our potential to impact change.

In this issue:

124 responsibly printed pages filled with independent and self-published curiosity exploring a more sustainable, responsible and transparent food culture. 

Issue no 2 features;

  • A Poem For Spring by Bindu Dev
  • Foraging in Christchurch’s Red Zone by Sam Wilton
  • Activist home-kitchen gestures by Emmy Laura Perez
  • What’s soil got to do with it? by Nena Foster
  • The Microbiologist vol II “Bacterial Metabolism” by Ane Brødsgaard
  • Beyond Fermentation vol. II; Wheat, soil, and health by Kathe Kaczmarzyk
  • Zero3: Attaining zero carbon, zero waste and zero food miles by Jason Morenikeji
  • Starting a Market Garden: A Young Agrarians Experience by Emily Harris of The Plot Market Garden
  • Incorporating elements of Self-sufficiency as a means of breaking patterns of consumption in society vol. II; Interview with David Zilber of Noma Fermentation Lab by Will Dorman
  • Spring out, spring up, and into the forest! A foraging guide to spring by Klara Rask
  • Of Food oasis and deserts by Debbi Wolfarth
  • The Responsible Restaurant feat Bo.Lan by Sebastian Reichmann
  • Harnessing the potential: Microbiome and its impact on health by Nikoline Nygaard
  • A Chef & The Seasons vol II; Interview with Mikkel Karstad by Michelle Skelsgaard Sørensen
  • Austr-aliens by Lorenzo Barbasetti di Prun of Prometheus_lab
  • The joy of food and words by Barbara Sweeney of Food & Words Australia
  • Paradise lost and Boon, Found by Palisa Anderson
  • A Poem For Summer by Bindu Dev
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