Inside:
In the Spring/Summer issue of The Preserve Journal you'll find traditional fish preserving in the Netherlands, an interview with a clinical herbalist from Santa Fe, a revolution in quality organic cereal emanating from Newcastle, and the past, present and future of Balkan Cuisine.
Elsewhere; cultivating sustainability in Cuba, a used fruit cider project in Denmark, the story of South Africa's Food Flow project, and re-connecting the urban to the rural through city growing projects.
Expect:
This beautifully published independent print publication is dedicated to the exploration of a more sustainable, responsible, and resilient food culture.
Size: 160 x 240mm
Pages: 130