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.

In this issue: 

• A moment with Sandor Katz

• Going wild: A story about an old estate, nature restoration, and turtle doves
  

• Reconstructing Greece

• In conversation with Michael Twitty.

• Reclaiming Black culinary traditions and their rightful place as the foundation of modern America. ​

• Spring and summer delights: Recipes for vegetables in season. 

• Talking about oysters, salinity, and the ocean’s mercy. ​

• Wine in Brazil

• Along a bowl of tomatoes

• Water, food, and sustainable development: Creating new awareness on the most precious resource on Earth. ​

Vienna, Austria; 160x240mm; 126 pages