Issue no 8 of The Preserve Journal. Contents — Issue no 8 Editor’s note Words by Meg YarciaFieldnotes from The Preserve Journal home officeWords by Michelle S. SørensenGreening the Grey: Bridging the gap between urban and rural.Words and photos by Barney PauTransformations with a masterWords and photos by Joseph Puglisi, recipes by Jennifer SchleberOn herbs, land, and life: An interview with Halley Strongwater of LoamWords by Kathe Kaczmarzyk, photography by Halley Strongwater.Butter from the mountain homeWords by Gaurish Shyam, and photography by Anshul Shyam.In conversation with Dr. Andrew Wilkinson: Defying conventional logic and sparking a flour revolutionWords by Will Dorman, illustration by Lucia AmaddeoBrugt Frugt and the Sweet Sustainability of CiderWords by Sylvia Tomczak, photography by Emil JakobsenWhen crisis strikes, get to planting: Lessons on resilience from the Cuban agroecological transitionWords by Mario Reinaldo Machado., illustration by Elisa CianferoniHerbalism and ancestral knowledge: A conversation with Emilia FarfanWords and photography by Anne-Sophie GuilletPushing against the tide: A snapshot of sustainable animal husbandry through a farm in western AustriaWords by Ethel Hoon, illustrations by Warmi SolSpotlight on Serbia: New Balkan CuisineIn conversation with Vanja Puškar on the past, present, future, and everything food. Words & translation by Jovana Djak, photography by NEW BALKAN CUISINEMaking springs murmur anew: Apple trees, forms of emptiness, and the AnthropoceneWords by Mathilde Morin, collage artwork by Cécile Morin-VerdierFeeding Communities with Food Flow, South AfricaWords and photography by Cassandra Seidel - Issue no 8 contains 130 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.
