Issue no 7 Issue no 3 contains 128

Issue no 3 contains 128 pages printed on FSC certified and recycled paper

Nostalgia is best served sweet: Tasting Yugoslavia’s past through dessertsText and photos by Jovana DjakWe are where we eatText and photos by Beatrice AzzolinaThe fermented flavorText and photos by Maria Jimena RicattiPromoting food preservation and food security at a Toronto co-opText by James Partanen

Issue no 6

The Multiplicity of Rendang by Tanita de Ruijt

and illustrations by Adriana Fonseca

Issue no 7 Issue no 3 contains 128Issue no 7 of The Preserve Journal. Contents Issue no 7 Tr: Shaped by hand and grain by Benjamin Dane, and illustrations by Adriana Fonseca. Coca is not cocaine: A month in Alejos kitchen by Andrea Pera Serrano, and photography by Daniela Fernandez. The trouble with taxonomy: Why knowing a species' name is not knowledge of its nature by Barney Pau. In conversation with Nigel Akehurst: Bridging the gap between regenerative farmers and consumers by Will