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Issue no 2 of The Preserve Journal.

 

Contents — Issue no 2

A poem for spring 
by Bindu Dev

Foraging in Christchurch’s Red Zones 
​Text ​by Sam Haynes Wilton

Activist home-kitchen gestures 
​Text ​by Emmy Laura Perez Fjalland

Soil and fermented foods 
​Text ​by Nena Foster

The Microbiologist vol II, Bacterial Metabolism: A crash course 
​Text ​by Ane Brødsgaard

Beyond Fermentation vol II, For the love of bread 
​Text ​by Kathe Kaczmarzyk

Zero3: Attaining zero carbon, zero waste, and zero food miles 
​Text ​by Jason Morenikeji

A young agrarians experience starting a market garden 
​Text ​by Emily Harris

Fermentation and the Global Environmental Crisis: The role of Noma’s Fermentation Lab in changing our patterns of consumption — An Interview with David Zilber 
​Text ​by Will Dorman

Spring out, spring up, and into the forest! 
​Text ​by Klara Rask

Food desert / Food oasis 
​Text ​by Debbi Wolfarth

The Responsible Restaurant feat. Bo.Lan, Bangkok 
​Text ​by Sebastian Reichmann

Pre and Pro-biotics 
​Text ​by Nikoline Nygaard

A chef and the seasons with Mikkel Karstad 
​Text ​by Michelle Skelsgaard Sørensen

Austr-alians 
​Text ​by Lorenzo Barbasetti di Prun

Paradise lost and Boon Found 
​Text ​by Palisa Anderson

The joy of food and words 
​Text ​by Barbara Sweeney

A poem for summer 
by Bindu Dev


Issue no 2 contains 124 pages printed on FSC certified and recycled paper. Our magazines are 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.