The Preserve Journal Issue no 4

Contents — Issue no 4
Editor’s note
Meg Yarcia
A moment with Sandor Katz
Text by Kathe Kaczmarzyk
Going wild: A story about an old estate, nature restoration, and turtle doves
Text by Imogen Smith

Reconstructing Greece
Text 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 season
Text by Abra Berens
Talking about oysters, salinity, and the ocean’s mercy
Text by Jovana Djak
Wine in Brazil
Text by Lis Cereja
Along a bowl of tomatoes
Text by Emmy Laura Perez Fjalland
Water, food, and sustainable development: Creating new awareness on the most precious resource on Earth
Text by Marta Antonelli
Language, food, and the Universal
Text by Lorenzo Barbasetti di Prun
In conversation with Anaïs Hazo: Fermentation collaboration – A new way of feeling
Text by Julka Almquist
The Microbiologist vol IV, DNA sequencing: A crash course
Text by Ane Brødsgaard
The sparrow that turned salmon: Unveiling the systems that govern food through art
Text by L. Sasha Gora
Potatoes under the midnight sun
Text by Kristofer Coffman
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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.⁠