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Description
The Preserve Journal - Issue number 8An independent print publication dedicated to the exploration of a more sustainable, resilient and responsible food culture. Each issue is printed on FSC certified and recycled paper and is published completely independently without advertisements or corporate investments. The Preserve Journal is therefore run free of any restraining commercial considerations and interests. The Preserve Journal presents you with a broad range of perspectives from an
An independent print publication dedicated to the exploration of a more sustainable, resilient and responsible food culture. Each issue is printed on FSC certified and recycled paper and is published completely independently without advertisements or corporate investments. The Preserve Journal is therefore run free of any restraining commercial considerations and interests.
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 we share content that remains relevant and important across the seasons and years. By doing so we hope to invite our readers to revisit past issues and find continuous inspiration.
Join us in an unfolding dialogue of what a sustainable, transparent and resilient food culture might look, feel and taste like.
Contents — Issue no 8
Editor’s note
Words by Meg Yarcia
Fieldnotes from The Preserve Journal home office
Words by Michelle S. Sørensen
Greening the Grey: Bridging the gap between urban and rural.
Words and photos by Barney Pau
Transformations with a master
Words and photos by Joseph Puglisi, recipes by Jennifer Schleber
On herbs, land, and life: An interview with Halley Strongwater of Loam
Words by Kathe Kaczmarzyk, photography by Halley Strongwater.
Butter from the mountain home
Words by Gaurish Shyam, and photography by Anshul Shyam.
In conversation with Dr. Andrew Wilkinson: Defying conventional logic and sparking a flour revolution
Words by Will Dorman, illustration by Lucia Amaddeo
Brugt Frugt and the Sweet Sustainability of Cider
Words by Sylvia Tomczak, photography by Emil Jakobsen
When crisis strikes, get to planting: Lessons on resilience from the Cuban agroecological transition
Words by Mario Reinaldo Machado., illustration by Elisa Cianferoni
Herbalism and ancestral knowledge: A conversation with Emilia Farfan
Words and photography by Anne-Sophie Guillet
Pushing against the tide: A snapshot of sustainable animal husbandry through a farm in western Austria
Words by Ethel Hoon, illustrations by Warmi Sol
Spotlight on Serbia: New Balkan Cuisine
In conversation with Vanja Puškar on the past, present, future, and everything food.
Words & translation by Jovana Djak, photography by NEW BALKAN CUISINE
Making springs murmur anew: Apple trees, forms of emptiness, and the Anthropocene
Words by Mathilde Morin, collage artwork by Cécile Morin-Verdier
Feeding Communities with Food Flow, South Africa
Words and photography by Cassandra Seidel
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