Issue no 3 contains 128 pages printed on FSC certified and recycled paper. Our magazines are published completely independent without advertisements or corporate investments. The Preserve Journal is therefore run free of any restraining commercial considerations and interests.
In this issue #3 we talk, among other things, about promoting food preservation and food security, discovering local ecosystems, advice from Ancient Rome and about fighting for food sustainability in the Philippines.
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.
The classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword...
The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with...
Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky;...