Issue no 6 of The Preserve Journal. Contents — Issue no 6 Editor’s note by Meg Yarcia Man and the SeaText by Robin van den Maagdenberg, photos by Pien Neve Know your grain:In conversation with Jørn Ussing LarsenText and photos by Anne Aziliz Texier Decolonizing Nature and Radical Futurisms:In Conversation with Professor TJ DemosText by Will Dorman, photos by Anne-Sophie Guillet Eating the future:In conversation with food designer Katinka VersendaalText by L. Sasha Gora, photos by Ruud Scheerens and Katinka Versendaal The other wineText by Lis Cereja, illustrations by Kaitlin Mechan Tomato Grace, Tomato GustoText by Kathe Kaczmarzyk, illustrations by Esme MacIntyre On writing food cultureText by Tanita de Ruijt, illustrations by Marie Døssing The beginning of everythingText by Andrea Pera Serrano, illustrations by Marisa Zürcher A cup of Coffee for CamusText by Kristofer Coffman, photos by Pauline Gouablin The tidal gardenText by Lorenzo Barbasetti di Prun, photos by Camilla Glorioso Intergenerational friendships:a reflection on beetles and ecosystemsText by Jesse Donham, illustrations by Marie Døssing Heathland living as integrated landscapingText and photos by Mette Løvschal & Emmy Laura Perez Fjalland Herb it here firstText by Imogen Smith, photos by Adrianna Glaviano Little co-steps towards a better food system – the case of PortugalText by Teresa Justo, illustration by Paulo Mariz The pandemic:Learning our food system’s lessons the hard wayText by Mark Winne, illustration by Meirav Israeli - Issue no 6 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.
