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The Preserve Journal, Issue 7

245 SEK
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Shipping Class 3 = 200 SEK (approx 20 EUR) OUTSIDE EUROPE SHIPPING Shipping Class 1 = 150 SEK (approx 15 USD)
Shipping Class 2 = 200 SEK (approx 20 USD)
Shipping Class 3 = 300 SEK (approx 30 USD)

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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.

In this issue:

Contents — Issue no 7

Tír: Shaped by hand and grain by Benjamin Dane, and illustrations by Adriana Fonseca. ⁠

Coca is not cocaine: A month in Alejo’s kitchen by Andrea Pera Serrano, and photography by Daniela Fernandez.⁠

The trouble with taxonomy: Why knowing a species’⁠
name is not knowledge of its nature by Barney Pau.⁠

In conversation with Nigel Akehurst: Bridging the gap between regenerative farmers and consumers by Will Dorman, and photography by Karen Morgan.⁠

Microorganisms: The rulers at sea by Ane Brødsgaard Saldic.⁠

Beewashing: A less than sweet reality by Sylvia Tomczak.⁠

Marmalade: A potted history of a culinary conspiracy by Kate Punshon.⁠

On soil, care, and more-than-human worlds: A conversation with Dr. Anna Krzywoszynska by Michelle S. Sørensen, and illustrations by Sara Vande Velde.⁠

Cuisine Sauvage by Anne-Sophie Guillet.⁠

Pizza in teglia with roasted artichokes, thyme, and⁠
parmesan shavings by Giovanna Solimando.⁠

The Multiplicity of Rendang by Tanita de Ruijt, and illustrations by Triana Muñoz.⁠

Simmer, snap, share: The digital food network by Emily Whyman, and illustrations by Nanni Gabrielle.⁠

Sustainable alternatives by Gemma Lane, and illustrations by Molly O’Donoghue.⁠


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