Issue no 4 of The Preserve Journal. Contents — Issue no 4 A moment with Sandor KatzText by Kathe Kaczmarzyk Going wild: A story about an old estate, nature restoration, and turtle dovesText by Imogen SmithReconstructing GreeceText by Ashley Parsons In conversation with Michael Twitty: Reclaiming Black culinary traditions and their rightful place as the foundation of modern America Text by Will Dorman - Spring and summer delights: Recipes for vegetables in seasonText by Abra Berens Talking about oysters, salinity, and the ocean’s mercy Text by Jovana DjakWine in Brazil Text by Lis CerejaAlong a bowl of tomatoesText by Emmy Laura Perez FjallandWater, food, and sustainable development: Creating new awareness on the most precious resource on Earth Text by Marta AntonelliLanguage, food, and the Universal Text by Lorenzo Barbasetti di PrunIn conversation with Anaïs Hazo: Fermentation collaboration – A new way of feeling Text by Julka AlmquistThe Microbiologist vol IV, DNA sequencing: A crash course Text by Ane BrødsgaardThe sparrow that turned salmon: Unveiling the systems that govern food through art Text by L. Sasha GoraPotatoes under the midnight sun Text by Kristofer Coffman - Issue no 4 contains 128 pages printed on FSC certified and recycled paper. Our magazines are 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.
