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parmesan shavings by Giovanna Solimando
Marmalade: A potted history of a culinary conspiracy by Kate Punshon
Celebrating darknessText by Emmy Laura Perez Fjalland
Beewashing: A less than sweet reality by Sylvia Tomczak
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
Issue no 3 (sold out) parmesan shavings by Giovanna SolimandoIssue no 3 of The Preserve Journal. Contents Issue no 3 Nostalgia is best served sweet: Tasting Yugoslavias 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, illustration by Katherine Shapiro The responsible restaurant: Mrizi i Zanave, Interview with
