Issue no 2 of The Preserve Journal.
Contents — Issue no 2
Foraging in Christchurch’s Red Zones
Activist home-kitchen gestures
Soil and fermented foods
The Microbiologist vol II, Bacterial Metabolism: A crash course
Beyond Fermentation vol II, For the love of bread
Zero3: Attaining zero carbon, zero waste, and zero food miles
A young agrarians experience starting a market garden
Fermentation and the Global Environmental Crisis: The role of Noma’s Fermentation Lab in changing our patterns of consumption — An Interview with David Zilber
Spring out, spring up, and into the forest!
Food desert / Food oasis
The Responsible Restaurant feat. Bo.Lan, Bangkok
Pre and Pro-biotics
A chef and the seasons with Mikkel Karstad
Austr-alians
Paradise lost and Boon Found
The joy of food and words
A poem for summer
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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.