Issue no 3 of The Preserve Journal.
Contents — Issue no 3
Nostalgia is best served sweet: Tasting Yugoslavia’s past through dessertsText and photos by Jovana Djak
We are where we eat
Text and photos by Beatrice Azzolina
The fermented flavor
Text and photos by Maria Jimena Ricatti
Promoting food preservation and food security at a Toronto co-op
Text by James Partanen, illustration by Katherine Shapiro
The responsible restaurant: Mrizi i Zanave, Interview with Altin Prenga
Text by Jovana Djak, photos by Mrizi i Zanave
Discovering local ecosystems. How an ancient, threatened fish helped me love my ecosystem
Text and illustration by Gilbert Randolph
A thousand tropics in an apple blossom
Text by Mark Winne, photos by Marta Karcz
Advice from ancient Rome: Principles for responsible consumption from Cato, Varro and, Columella
Text and photos by Kristofer Coffman
When people look at stars, they tend to whisper – a short story about my mother and me
Text by Kathe Kaczmarzyk, photos by Marta Karcz
From seed to cafeteria: Farm to school initiatives in Augusta, Georgia (U.S.)
Text by Debbi Wolfarth, illustrations by Traci Page
The Microbiologist vol III, The perfect factory
Text and illustration by Ane Brødsgaard
Three game-changing crops and how to cook them
Text by Lucy Start & Mike Keen, illustrations by Marie Døssing
In conversation with Johnny Drain: Technology’s integral role in forging a more sustainable future on planet Earth
Text by Will Dorman, photos by Johnny Drain
Celebrating darkness
Text by Emmy Laura Perez Fjalland, illustrations by Joana Galo Costa
Notes from the margins: Fighting for food sustainability in the Philippines
Text by Margaret Yarcia, illustration by Joana Galo Costa
Food. Farming. Freedom: The conversation we need in the Third World
Text by Agathe Canape, illustrations by Traci Page
-
Issue no 3 contains 128 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.