Close Icon
  • 124 pages 
  • 16cm x 24cm 
  • Published in Copenhagen, 2019 

The Preserve Journal looks to explore a more responsible, transparent and sustainable food culture on a global level.

In this issue:

  • Pascal Baudar on creating novel, earth-friendly dishes through foraging
  • Katrina Blair on her love for weeds, fighting herbicide practices and bringing hope for the bees
  • Kathe Kaczmarzyk goes beyond fermentation
Close Icon

Join our magazine club! Subscribe to Stack and every month we'll pick a different independent title and deliver it to your door. You never know what you'll get next...

Subscribe now