The Preserve Journal Issue 3

Dedicated to the exploration of a more sustainable food culture.

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. 

Contents — Issue no 3

Nostalgia is best served sweet: Tasting Yugoslavia’s past through desserts by Jovana Djak

We are where we eat by Beatrice Azzolina

The fermented flavor by Maria Jimena Ricatti

Promoting food preservation and food security at a Toronto co-op by James Partanen

The responsible restaurant: Mrizi i Zanave, Interview with Altin Prenga by Jovana Djak

Discovering local ecosystems. How an ancient, threatened fish helped me love my ecosystem by Gilbert Randolph

A thousand tropics in an apple blossom by Mark Winne

Advice from ancient Rome: Principles for responsible consumption from Cato, Varro and, Columella by Kristofer Coffman

When people look at stars, they tend to whisper – a short story about my mother and me by Kathe Kaczmarzyk

From seed to cafeteria: Farm to school initiatives in Augusta, Georgia (U.S.) by Debbi Wolfarth

The Microbiologist vol III, The perfect factory by Ane Brødsgaard

Three game-changing crops and how to cook them by Lucy Start & Mike Keen

In conversation with Johnny Drain: Technology’s integral role in forging a more sustainable future on planet Earth by Will Dorman

Celebrating darkness by Emmy Laura Perez Fjalland

Notes from the margins: Fighting for food sustainability in the Philippines by Margaret Yarcia

Food. Farming. Freedom: The conversation we need in the Third World by Agathe Canape