- 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