Revista - The Preserve Journal #10

An independent print publication dedicated to the exploration of a more sustainable, responsible, and resilient food culture.

Issue no 10 contains 130 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.⁠

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.

The content for each issue is being collected throughout the year and often follows the change of the seasons. However, while the seasons provide a visual frame for each issue we share content that remains relevant and important across the seasons and years. By doing so we hope to invite our readers to revisit past issues and find continuous inspiration.

Join us in an unfolding dialogue of what a sustainable, transparent, and resilient food culture might look, feel, and taste like.

Contents — Issue no 10:
- Editor’s Note Words by Helene Schulze
- Fieldnotes from The Preserve Journal office Words by Regina Idiartegaray, Lead Designer & Art Director at TPJ
- ‘Unnatural Nature: A queer walk through the woods Words by Barney Pau, photography by Hannah Morgan
-  The wondrous tales of Widar, alphabetically told Words by Hadas Cnaani, photography by Mieke Verbijlen
-⁠ Water Bodies: Navigating hydrofeminism in Morocco Words by Kenza Benabderrazik, photography by Marine Billet 
- Expresión Orgánica: In Conversation with Nury Marandet Words and photography by Regina Idiartegaray ⁠
- A ‘wonderful council of beings’: Farming as an experiment in gastronomic co-existence Words by Kelly Donati, illustrations by Khloe Baker ⁠
- The Path to Remembrance: A Sommelier’s deep dive into Sake. An interview with Masaru Terada Words by Dominic Ashby, photography by Yoshie Itasaka
-⁠ If molds could talk: The story of a fungus Words Sara Vande Velde, illustrations by Bennie Finn
-⁠ Preserving a Cuisine, Preserving a Culture: Yaxunah’s Mayan Art of Cooking Words by Louise van Benschop, photography by Eva Verbeeck
-⁠ Eat to Live: Agroecological Farming on the Galapagos Islands Words and photography by Katie McElearney
- Ragusano: Ecologies of Raw Milk Cheese Words and photography by Trevor Warmedahl
- ⁠Decolonizing Pastry: A personal essay Words by Taylor Early, illustrations by Taylor Early & Regina Idiartegaray

Cover photo by Bela Mora Real