An independent print publication dedicated to the exploration of a more sustain-able, responsible, and resilient food culture.

Contents — Issue no 7
Editor’s note
Words by Meg Yarcia

Fieldnotes from The Preserve Journal home office
Words by Michelle S. Sørensen

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.⁠

Publisher: KOMPOST studio
Published: 2022
Origin: Denmark
Language: English
Pages: 122
Length × Width × Height: 24 × 16 × 1 cm