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The Preserve Journal - Issue 1

The Preserve Journal - Issue 1

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124 responsibly printed pages filled with independent and self-published curiosity exploring a more sustainable, responsible and transparent food culture.

Features
  • A poem for Winter by Bindu Dev
  • Creating novel, earth-friendly dishes through Foraging by Pascal Baudar
  • Breaking Patterns of Consumption through Sustainability; “In Conversation: Katarina Kostic and Will Dorman- Fermentation as an Approach to Life” by Will Dorman
  • A Chef and the Seasons with Chris Amendola
  • For the love of weeds: Fighting herbicide practices, bringing hope for the bees by Katrina Blair
  • Preserve your hunter-gatherer instinct: A guide to winter foraging by Klara Rask
  • The Microbiologist by Ane Brødsgaard,
  • Becoming a hardy winter Multiculturalist by Alexis Goertz of Edible Alchemy 
  • The Microbiome by Nikoline Nygaard
  • Living with light and sharing communal meals by Louise Essebo Zeuthen Engraf
  • Beyond Fermentation by Kathe Kaczmarzyk
  • The Responsible Restaurant feat Restaurant Amass - by Michelle Skelsgaard Sørensen
  • Ashes to ashes: A no-waste approach to animal bones by Rachael S. Mamane
  • A story of bread and bakers in Montenegro by Ana Rasevic
  • Muld: A self-sufficient organic farm following the Danish seasons by Ane Rørdam Hoffmeyer and Jens Vestergaard Jensen
  • Some thoughts on bees by Jacob Salomonsen
  • A poem for Spring by Bindu Dev