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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
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