Issue no 7 of The Preserve Journal. Contents — Issue no 7 Tír: Shaped by hand and grain by Benjamin Dane, and illustrations by Adriana Fonseca. Coca is not cocaine: A month in Alejo’s kitchen by Andrea Pera Serrano, and photography by Daniela Fernandez.The trouble with taxonomy: Why knowing a species'name is not knowledge of its nature by Barney Pau.In conversation with Nigel Akehurst: Bridging the gap between regenerative farmers and consumers by Will Dorman, and photography by Karen Morgan.Microorganisms: The rulers at sea by Ane Brødsgaard Saldic.Beewashing: A less than sweet reality by Sylvia Tomczak.Marmalade: A potted history of a culinary conspiracy by Kate Punshon.On soil, care, and more-than-human worlds: A conversation with Dr. Anna Krzywoszynska by Michelle S. Sørensen, and illustrations by Sara Vande Velde.Cuisine Sauvage by Anne-Sophie Guillet.Pizza in teglia with roasted artichokes, thyme, andparmesan shavings by Giovanna Solimando.The Multiplicity of Rendang by Tanita de Ruijt, and illustrations by Triana Muñoz.Simmer, snap, share: The digital food network by Emily Whyman, and illustrations by Nanni Gabrielle.Sustainable alternatives by Gemma Lane, and illustrations by Molly O'Donoghue. - Issue no 7 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.
