An independent magazine, The Preserve Journal explores “a more sustainable, responsible, and resilient food culture.”

Based in Copenhagen, it tells stories from around the world, and for its latest issue I am so pleased to share a story about “the sparrow that turn salmon” and the exciting art practice of London-based Cooking Sections. The article profiles their ongoing project CLIMAVORE, and its title matches an exhibition Cooking Sections just opened at Tate Britain titled Salmon: A Red Herring.

Take a peak at issue 4 here.