Issue no 1 features;
- Matthew Orlando, Head Chef and owner of Amass Restaurant on running a responsible restaurant.
- 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 on going Beyond Fermentation.
- And many more inspiring voices and exciting stories which we cannot wait to share with you!
We collect our content during the year and with the changing seasons, but the content is not necessarily bound to any season. Our content is therefore relevant, interesting and important all year around.
作者簡介:
Preserve Journal是一本獨立的季刊,專門探索更負責任、透明和環保的飲食文化。與來自不同背景的專家攜手合作,包括著名的廚師、有機耕作的農民、生物學家、詩人、城市園丁、作家、有信譽的餐廳、健康專家、人類學家、藝術家、旅行家、野生動植物學家和環保專家。目的是發揚健康的飲食文化。