The Preserve Journal Issue 02

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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. 

This issue features, Activist home-kitchen gestures by Emmy Laura Perez Fjalland. Soil and fermented foods by Nena Foster. The Microbiologist vol II, Bacterial Metabolism: A crash course by Ane Brødsgaard. Beyond Fermentation vol II, For the love of bread by Kathe Kaczmarzyk. Zero3: Attaining zero carbon, zero waste, and zero food miles by Jason Morenikeji. A young agrarians experience starting a market garden by Emily Harris. Fermentation and the Global Environmental Crisis: The role of Noma’s Fermentation Lab in changing our patterns of consumption — An Interview with David Zilber by Will Dorman

Dimension : 26 × 22 × 1 cm