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The Preserve Journal

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The Preserve Journal

The Preserve Journal is an independent print magazine dedicated to the exploration of a more sustainable, responsible, and resilient food culture.

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https://www.thepreservejournal.com/

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The Preserve Journal

The Preserve Journal was founded in the fall of 2018 and bloomed out of a wish to take part in the environmental debate through the lens of food, to connect humans around the globe and to (hopefully) inspire change and have an actual impact- small as it might be.

The Preserve Journal is an independent print magazine dedicated to the exploration of a more responsible, transparent and sustainable food culture. Through it, we advocate an alternative way of life: one filled with curiosity, honesty, and a lot of love, one that is a powerful form of activism in itself. Here in Preserve, we believe that fermenting, foraging, and living with the seasons, as well as learning from each other offer concrete resistance to the homogenized, industrialized and capitalistic structures that predominate today’s food culture.

Ours is a magazine published independently and without advertisement and through it we wish to take a closer, deeper and more honest look at our food industry, our actions, and their impacts. Our aim is to embrace as many exciting, diverse and inspiring perspectives and voices as possible. By doing so we hope to create a channel for a curious, diverse and intimate exploration of a more sustainable, responsible and transparent food culture.

For The Preserve Journal, we have joined forces with experts from different backgrounds who all contribute to this magazine with their unique knowledge. We have teamed up with acclaimed chefs, bio-dynamic farmers, biologists, poets, urban gardeners, writers, responsible restaurants, public health experts, anthropologists, artists, travelers, wildlife experts, initiators, and environmental activists. And together we create and present The Preserve Journal!

We have zero advertisements, are independently published and responsibly printed. We don't have any big investors- what we have is passion, hard work and a lot of love for good food!

Our magazine’s goal is to inspire, to engage, and to create an inclusive dialog across different and various fields, while continuously asking how we as a community can create, nourish, and maintain a sustainable food culture. We hope to contribute to the global conversation on this subject. After all, today’s most pressing problems require solutions based on inter-cultural cooperation. We wish to invite our readers to look beyond the bite of food on their fork, and to see the whole picture of their meal and their role in it. With The Preserve Journal we hope to support the explorations of the many different ways by which we can interact with our food, as well as our potential to shape, influence and impact change.

Join us as we dive deep into various themes and hear from a wide range of brilliant authors and be thrilled to explore what a sustainable, transparent, and responsible food culture might look, work, and taste like.

In The Preserve Journal you'll meet beautiful analog photography and an exciting range of authors- some a steady part of the project exploring certain subjects over many volumes and some authors changing each issue. We collect our content during the year and with the changing seasons, but the content is not necessarily bound to any season. Our content is therefore relevant, interesting and important all year around.

In The Preserve Journal you will, among many others, hear from Kathe Kaczmarzyk and her piece "Beyond Fermentation" exploring fermentation and culture, Klara Rask on seasonal foraging, Emmy Laura Perez on her research within sustainable food, Lorenzo Barbasetti di Prun of Prometheus_Lab on his exploration into remote areas of food, culture & nature, Ane Brodsgaard diving into microbiology to create a more holistic idea of the bacteria in and around us and our food and Will Dorman who, through conversation, explores the idea of "Breaking Patterns of Consumption through Sustainability."

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The Preserve Journal