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Description
The Preserve Journal Issue 6An independent print publication dedicated to the exploration of a more sustainable, resilient and responsible food culture. Each issue is printed on FSC certified and recycled paper and is 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
An independent print publication dedicated to the exploration of a more sustainable, resilient and responsible food culture. Each issue is printed on FSC certified and recycled paper and is 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.
Contents — Issue no 6
Editor’s note
by Meg Yarcia
Man and the Sea
Text by Robin van den Maagdenberg, photos by Pien Neve
Know your grain:
In conversation with Jørn Ussing Larsen
Text and photos by Anne Aziliz Texier
Decolonizing Nature and Radical Futurisms:
In Conversation with Professor TJ Demos
Text by Will Dorman, photos by Anne-Sophie Guillet
Eating the future:
In conversation with food designer Katinka Versendaal
Text by L. Sasha Gora, photos by Ruud Scheerens and Katinka Versendaal
The other wine
Text by Lis Cereja, illustrations by Kaitlin Mechan
Tomato Grace, Tomato Gusto
Text by Kathe Kaczmarzyk, illustrations by Esme MacIntyre
On writing food culture
Text by Tanita de Ruijt, illustrations by Marie Døssing
The beginning of everything
Text by Andrea Pera Serrano, illustrations by Marisa Zürcher
A cup of Coffee for Camus
Text by Kristofer Coffman, photos by Pauline Gouablin
The tidal garden
Text by Lorenzo Barbasetti di Prun, photos by Camilla Glorioso
Intergenerational friendships:
a reflection on beetles and ecosystems
Text by Jesse Donham, illustrations by Marie Døssing
Heathland living as integrated landscaping
Text and photos by Mette Løvschal & Emmy Laura Perez Fjalland
Herb it here first
Text by Imogen Smith, photos by Adrianna Glaviano
Little co-steps towards a better food system – the case of Portugal
Text by Teresa Justo, illustration by Paulo Mariz
The pandemic:
Learning our food system’s lessons the hard way
Text by Mark Winne, illustration by Meirav Israeli
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